Gingersnap Cupcakes

Gingersnaps remind me of my Daddy. From as far back as I can remember, we always had a stash of gingersnap cookies in the cupboard. I remember those cute little cookies in the brown paper bag. They were Dad's cookies. Luckily, we had the kind of Daddy who often shared his cookies! This recipe actually uses ground gingersnaps in the batter. We loved these cupcakes (with the exception of my husband who is not a gingersnap fan, boo!). They taste like fall. I made these for a "Girl's night in"/birthday party. I'm planning on making these again for my Daddy at Thanksgiving!

Gingersnap Cupcakes
Source: Picky Palate

1/2 c. butter, softened
3/4 c. sugar
2 eggs
3 T. molasses

1/2 c. gingersnaps, finely ground
1 t. cinnamon
1 1/2 t. baking powder
1 c. flour
1/2 t. salt

1/2 c.
1 t. vanilla

Preheat oven to 350. Prepare muffin pan. Beat butter and sugar until fluffy. Add eggs an molasses. Beat until combined. Set aside. Combine dry ingredients and whisk together. Combine milk and vanilla in cup together.

Alternate adding and stirring 1/2 of the dry ingredients into butter mixture, then half of the wet ingredients. Repeat.
Bake for 18-22 minutes or until center of cupcake springs back when gently pressed. Frost cooled cupcakes.

Frosting:
1/2 c. softened butter
1/4 c. milk *I used caramel coffee creamer
2 1/2c. confectioner's sugar
pinch of salt
1/4 t. cinnamon

Combine frosting ingredients in bowl and beat until fluffy. Pipe or spread onto cooled cupcakes.

Hershey's Perfectly Chocolate Cake with Salted Caramel Buttercream

I make most things from scratch. However, I'm not too proud to admit that a cake mix usually tastes much better than any cake I've made from scratch. When someone asks for a good chocolate cake recipe, I always point them to this one. It is your traditional, rich, moist chocolate cake. Tonight, I paired it with a Salted Caramel Buttercream and took my stand-by cake recipe to a new level! What a divine combination!

Hershey's Perfectly Chocolate Cake (cupcakes)
Source: Hershey's Cocoa container

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 eggs
1 c. milk
1/2 c. oil
2 t. vanilla
1 c. boiling water

Combine dry ingredients in large bowl and whisk. Add wet ingredients and stir. Add the boiling water and stir well. Batter will be runny. Pour into pans or cupcake cups. Bake cupcakes about 20 minutes or until center of cake springs back when gently pressed. If using 2) 9" pans, bake 30-35 minutes.

Salted Caramel Buttercream
Source: gimmesomeoven

1/4 c. sugar
2 T. water
1/4 c. heavy cream
1 t. vanilla
3/4 c. salted butter, softened
2 c. powdered sugar

Briefly stir sugar and water in saucepan over medium-high heat. Bring to a boil without stirring. Continue to boil (do not stir) for 6-7 minutes or until dark amber in color. Remove from heat and slowly add cream stirring with wooden spoon. Add vanilla and stir until smooth. Set aside to cool for at least 20 minutes. In mixer bowl, beat butter until fluffy. Gradually add powdered sugar and beat until smooth. Pour cooled caramel mixture into butter and sugar and beat for an additional 2 minutes or until smooth. Frost cooled cupcakes.

Double Chocolate Chip Muffins

This is a great healthy-ish muffin recipe.While it does have chocolate chips and sugar, it doesn't have oil, and has some whole wheat flour...not bad considering the end result. I really think the coconut milk adds a little more moisture than cow's milk would. If you haven't tried coconut milk yet, go for it! My kids love it and it is the only milk that I drink.

Double Chocolate Chip Muffins

1 c. Flour
1 c. sugar
3/4 c. whole wheat flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. cocoa powder
1 1/2 chocolate chips, separated

1/2 c. unsweetened applesauce
1 c. coconut milk (or cows milk, soy milk, or almond milk)
1 egg
1 t. vanilla

Preheat oven to 375. Combine dry ingredients and 1 c. of chocolate chips. In separate bowl, combine wet ingredients. Stir dry and wet ingredients until just combined.  Pour batter into 12 muffin cups and sprinkle each with additional 1/2 c. of chocolate chips. Bake approximately 15 minutes or until muffin springs back when gently pressed.

Banana Muffins

I've been in sort of a rut with snacks for the kids. It is so easy (and healthy) to just give them a piece of fruit and call it good. But, lately, I've been wanting to spice things up a bit. I found this simple, healthy recipe and the kids loved it. I loved that it doesn't have any butter or oil and only 1/4 c. of sugar. The original recipe was for mini-muffins. Since I don't have a mini-muffin pan, I made full size- which was a good thing because my kids each ate 3 full sized muffins!

Banana Muffins

2-3 bananas, smashed
1/4 c. sugar
1/4 c. unsweetened applesauce
1 egg

1 t. baking soda
1 t. baking powder
1/8 t. salt
1 c. flour

Preheat oven to 400 degrees. Combine first 4 ingredients and mix well. Stir in dry ingredients, just until combined and spoon into muffin tins. Bake for about 15 minutes or until toothpick inserted comes out clean.

Hello Kitty Cake Pops

Our little girl decided that she would like a Hello Kitty birthday party this year.  Upon researching Hello Kitty cakes online, I stumbled upon some Hello Kitty cake pops. I love Bakerella and have oogled over her cake pops in the past, but have never made them. The best thing about this recipe is that you can use any flavor of cake and any flavor of frosting! And the recipe is so simple and the possibilities for decoration are endless. My Hello Kitty cake pops may have looked like a kindergartner made them compared to Bakerella's, but everyone at the party thought they were great, especially my 5 year old, which is all that counts!

Hello Kitty Cake Pops
1 boxed cake mix
3/4c.- 1c. packaged frosting
white chocolate chips
white candy melts
lollipop sticks
styrofoam block
pink heart shaped sprinkles
red and yellow round sprinkles
black frosting gel

Prepare cake as directed on box and cool completely. When cooled, crumble cake and add frosting. Stir well with wooden spoon. Shape into 1" balls and chill in refrigerator. Melt small amount of candy. Dip lollipop sticks in a little of the melted candy and insert 1/2 way into cake balls. Once they have set, insert lollipop sticks into stryofoam. Dab a little melted candy onto the balls where you would like the ears to be. Quickly place a white chocolate chip on melted candy for ears. Allow to set. Once they are set, Melt the remaining candy melts and dip heads into melted candy to cover completely. I found using a small spoon to cover the heads and spinning gently helped to coat the balls without them falling off the lollipop stick. Place back in styrofoam to set.
To decorate faces, I used the melted candy as glue to adhere the bow and eyes, melting more candy as needed. Use frosting gel for eyes and whiskers. Store tightly covered in a cool dry place for up to 1 week. Do not refrigerate.

Peanut Butter and Banana Muffins

OK, this is a recipe AND a cook book review! This recipe is from Jessica Seinfeld's cook book, Deceptively Delicious. Her cook book is fabulous and features recipes with pureed fruits and veggies hidden cleverly in delicious meals and goodies! I have made a lot of the recipes in the cook book and will discuss those later. But, back to this recipe- I have tried this both with the pureed cauliflower and with the pureed carrot. Both version are fabulous, but my family likes the carrot recipe the best. I highly recommend this cookbook to anyone with or without children.

PEANUT BUTTER BANANA MUFFINS
(with carrot or cauliflower)
Non-stick cooking spray
1 c. brown sugar (divided 2) 1/2 c. portions)
1/2 c. natural peanut butter
1/2 c. carrot or cauliflower puree
1/2 c. banana puree
1 large egg white
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 350. Grease muffin pan with nonstick spray. Combine 1/2 c. sugar, peanut butter, vegetable puree, banana and egg white. Mix well. Add dry ingredients and stir just until combined. Add 2nd 1/2 c. of brown sugar and stir only once or twice. Divide batter into muffin cups and bake until tops are golden and toothpick come out clean. About 15-20 minutes.

Here are the other recipes I have tried from this wonderful book-
Banana bread- Great!
Sweet Potato Pancakes- Fabulous, our new Sunday morning tradition
Aloha Chicken Kebabs- Great flavor, but had trouble keeping the breading on
Grilled Cheese Sandwiches (with squash puree)-Even better than the original
Sloppy Joes- Excellent

Cheese Muffins

These were pretty darn good, and I must say they were even better at room temperature than piping hot. I think my 2 year old ate about 3 of these herself! If I make this recipe again- I will definitely add some garlic. The recipe is from the Pioneer Woman Cooks.

Cheese Muffins
1 1/2 c. flour
1 1/2 T. sugar
1 T. baking powder
1/2 t. salt
3 c. shredded colby-jack
1 egg
1 c. milk
1/4 c. melted butter

Combine dry ingredients. Combine wet ingredients. Mix together and bake in 12 greased muffin tins at 375 for about 15 minutes.

Cream filled Chocolate Cupcakes

When I saw these adorable cupcakes on Annie's Eats, I could not wait to make them! Who can resist a chocolate cupcake filled with cream and topped with chocolate??? Not this gal. I recently discovered a great vegan chocolate cupcake recipe in the cookbook Crazy about Cupcakes, by Krystina Castella. I figured with all the chocolate and cream filling, if I made the actual cupcake a little healthier no one would notice. Boy, was I right! This is a great combination.

Cream filled Chocolate Cupcakes
-Vegan Chocolate Cupcakes
-Cream Filling
-Chocolate Frosting

Vegan Chocolate Cupcakes
6 T. applesauce
2 1/4 c. water
1 t. vanilla
2 T. white vinegar
2 1/2 c. flour
2/3 c. cocoa powder
2 c. cane sugar
1/2 t. salt
2 t. baking soda

Preheat oven to 375. Insert liners into medium cupcake pan. In large bowl mix wet ingredients. In separate bowl combine dry ingredients. Gradually add dry ingredients, beat well. Fill cupcake liners 3/4 full. Bake for 20-25 minutes. Cool completely.

Cream filling
6T. unsalted butter, softened (I used Earth Balance, worked great!)
1 1/2 c. confectioner's sugar
3/4 c. Marshmallow fluff
1 1/2 T heavy cream

Combine all ingredients and beat until fluffy. Reserve 1/2 c. filling. Transfer rest of filling to pastry bag fitted with Bismark tip. Gently insert decorating dip 1/2" into the top of each cupcake and lightly squeeze in some of the filling.


Chocolate Frosting
1/4 c. heavy cream
4 oz. bittersweet chocolate, finely chopped
1 T. unsalted butter, softened

In small saucepan over medium heat, heat cream until steaming. Remove from heat. Add chocolate. Let sit for 5 minutes. Add butter and stir until smooth. Dip cupcake tops in frosting. Spoon reserved filling into pastry bag fitted with very small plain tip and pipe curlicues across center of each cupcake. Refrigerate for 10 minutes to set frosting.

Magnolia Cupcakes

Have I ever had a Magnolia Cupcake? No. But this recipe is great and that is all I need to know.
I made a few adjustments because I did not have self-rising flour- I've noted them below. This recipe is from Macaroni and Cheesecake.
Yum! A perfect treat for a Saturday afternoon.

Magnolia Bakery Cupcakes

Original Source: Allysa Torey's More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen

Cupcakes

3/4 cups self-rising flour (I used 1 1/4 c. AP flour plus 2 T., 1 t. baking powder and a pinch of salt)

1/2 and 1/8 cups all-purpose flour (this amount included in total above)

1/2 cup (1 stick) unsalted butter, softened

1 cups sugar

2 large eggs, at room temperature

1/2 cup milk

1/2 tsp vanilla extract

Preheat oven to 350 degrees F.

Line 1 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, sift and combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream

1/4 cup (1/2 stick) unsalted butter, softened

1 to 3 cups confectioners' sugar (I used 2 c.)

1/8 cup milk

1/2 tsp vanilla extract

Place the butter in a large mixing bowl. Add 1 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1/2 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Brownie Cupcakes

This recipe is from the blog have cake, will travel.
She has great vegan recipes. I am not a vegan...or even a vegetarian, but I really enjoy using her recipes because they are much healthier even if you do add eggs and milk!
This is a versatile recipe that you could really play with. Another thing I love about Celine's recipes is that they usually about 1/2 of what most recipes make- so this recipe only makes 6 cupcakes. Which is great for those of us who don't know when to stop! I've tried making these cupcakes 2 different ways which I will note below along with the original recipe.

Brownie Cupcakes
for 6 standard cupcakes

1/3 cup jam of choice (I've used raspberry jam or even left over homemade chocolate sauce)
juice from 1/2 medium lemon
1 t pure vanilla extract
2 T agave nectar (I used pure maple syrup)
1 T safflower oil [any mild-flavored oil will do]
3 T unsweetened almond milk [or whatever milk alternative you have]
pinch fine sea salt
1/4 cup raisins (I omitted, but these would be great)

1/2 cup whole wheat pastry flour [spoon and level]
2 heaping T cocoa powder
1 T instant coconut powder [optional]
1 T egg replacer powder or arrowroot (I used 1 egg)
1/4 t baking soda
1/8 t baking powder

preheat oven to 350F, prepare a standard muffin tin with cupcake liners.
in a large bowl, stir together jam, extracts, agave, oil, milk alternative, salt, raisins.
in a small bowl, sift together flour, cocoa, coconut powder, egg replacer powder, baking soda, and baking powder.
combine the two preps, stirring until you don’t see flour bits anymore, but being careful not to overmix.
scoop out batter into prepared liners.
bake for 18 minutes or until toothpick comes out clean.
place on cooling rack. let cool completely before storing.

Strawberry-Lime Stuffed Cupcakes

Ok, so a few posts ago I said I had found the perfect summer cupcake...I was wrong. These are the perfect summer cupcake, by far! I stumbled upon this recipe at Milk & Honey. I took her suggestions into account and made some alterations to the original recipe. The result was amazing- fluffy white cupcakes with a tangy center and flavorful frosting! You MUST make these for your next picnic

Strawberry-Lime Stuffed Cupcakes

INGREDIENTS:

1 1/2 cups cake
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
14 T. cup unsalted butter, melted (1/2 c. plus 6 T.)
2 teaspoons pure vanilla extract
1/2 cup milk

Icing:
1 3/4 cups confectioners’ sugar, sifted
1 1/2 tablespoons finely grated lime zest
3tablespoons freshly squeezed lime juice
1 drop green food coloring
6 large ripe strawberries, hulled (or 12 small)
Green sanding sugar (I used plain white)
Fresh mint leaves or candied leaves (I omitted)

DIRECTIONS:

Equipment: 6-cup jumbo muffin tin (I used 12 regular sized tins with smaller strawberries)

Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.

Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

For icing: Mix the confectioners’ sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it won't set properly.) Add food color to make a pale pastel green icing.

To assemble: Remove cupcake from its liner. Cut and remove a strawberry (coned) shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom. (This was where I cut off my tops.) Stuff each cake with a strawberry and cover with a little bit of cake. Spoon and spread icing over the top of the cupcakes. Sprinkle with green sanding sugar. Top with small mint leaves or candied leaves.

Streusel Topped Blueberry Muffins

We have TONS of blueberries right now. I think my 2 year old may be addicted. So, in an attempt to keep her off the sauce :) I decided to use some of them for muffins. The original recipe I found was on allrecipes.com . This time I decided to make a healthier version and they really turned out awesome!


Streusel Topped Blueberry Muffins
1 c. all purpose flour
1 c. whole wheat flour
2 t. baking powder
1/2 t. salt
1 1/2 T. all-purpose flour
2 c. fresh or frozen blueberries
1/2 c. unsweetened applesauce
3/4 c. granulated sugar
2 eggs
1 t. vanilla extract
1/4 t. lemon zest
1/2 c. skim milk
2 T. all-purpose flour
3 T. granulated sugar
2 T. brown sugar
1/2 t. ground cinnamon
2 T. butter, diced

Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper liners.
Combine 2 c. of flour, baking powder, and salt in medium bowl. In small bowl, sprinkle 1-2 T. flour over blueberries, set aside. (This simple trick will keep you from having purple batter)
In large bowl, beat applesauce and 3/4 c. sugar. Beat in eggs, vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Do not over work batter. Spoon into muffin cups.

Combine 2 T. flour, 2 T. brown sugar, 3 T. sugar and cinnamon in small bowl. Cut in butter using fork or pastry blender until mixture resembles coarse crumbs. Sprinkle over batter in muffin cups.
Bake for 20-25 minutes.

Corn and Apricot Muffins with Orange Essence

I've been wanting to try this recipe from my Inside America's Test Kitchen cookbook. I've made a few changes just to save time! They turned out great. What an awesome addition to a home cooked meal.

Corn and Apricot Muffins with Orange Essence
2 c. Unbleached AP flour
1 c. fine ground, whole grain yellow cornmeal
1 1/2 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs
1/2 c. sugar
1/4 c. dark brown sugar, firmly packed
3/4 c. sour cream
1/2 c. milk
1/2 c. unsalted butter, melted
2/3 c. apricot preserves, warmed slightly
2/3 c. sugar
1 1/2 t. grated orange zest
Preheat oven to 400 degrees. Spray standard muffin tin with non-stick cooking spray. Combine dry ingredients in large bowl. Whisk to combine. Set aside.
In second bowl, whisk eggs until well combined. Add sugars, whisk until homogenous. Add melted butter in 3 additions, whisking after each. Add half the sour cream and half the milk. Whisk to combine; whisk remaining sour cream and milk. Set aside
In small bowl combine 2/3 c. sugar with 1 1/2 t. orange zest. Rub together using fingers until well mixed and light orange. Set aside.
Combine flour mixture with egg mixture using a rubber spatula until just combined and evenly moistened. Do not over mix.
Spoon approximately 2 T. of batter into each muffin tin. Top with about 1 t. of apricot preserves. Then cover each again with remaining batter (about 2 T. again). Before baking sprinkle a portion of the orange sugar over each mound of batter. Bake until light golden brown, about 18 minutes. Cool for 5 minutes then using a paring knife lift each onto a wire rack to cool. Serve warm.

Pina Colada Cupcakes

We decided to go on a family picnic today. What a perfect excuse to try a recipe for Pina Colada Cupcakes! I found a recipe at Good Things Catered, but did not have all the ingredients- so I made many substitutions. The next time I make these- I will toast the coconut topping and call them Toasted Coconut Cupcakes.

Piña Colada Cupcakes

Ingredients:
2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 c. sugar
1/2 c. oil
2 large eggs
1/2 c. pineapple juice
1/2 c. milk
2t. rum extract
1/2 c. unsweetened shredded coconut
Pineapple frosting
1/4 c. butter, softened
2 T. plus 1 t. pineapple juice
2 c. powdered sugar
Extra shredded coconut to top

Directions:
-Preheat oven to 350 degrees and line cupcake pan with baking cups.
-Combine flour, baking powder, and salt in a medium bowl and set aside.
-Combine pineapple juice and milk in small bowl, mix to combine and set aside.
-Place sugar and oil in mixer and mix until well blended.
-Add eggs, 1 at a time, beating well after each addition.
-Add flour mixture and milk mixture alternately to sugar mixture, beginning and ending with flour mixture.
-Stir in rum extract and fold in coconut.
-Spoon batter into prepared pans.
-Sharply tap the pans once on counter top to remove air bubbles.
-Bake for 18-20 minutes or until a wooden pick inserted in the center comes out clean.
-Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
-When cupcakes are completely cool, frost with frosting and roll tops in shredded coconut.

Sweet Potato Muffins

These muffins are so tasty and have no oil or refined sugar! I found the recipe at Have Cake, Will Travel!

Next time I make these, I will definitely add some chopped nuts or raisins. But- I will definitely be making these again. The original recipe calls for nutmeg, which would have been great- but my husband doesn't really like nutmeg- so I omitted it. They were great even without!

Sweet Potato Muffins

1 cup whole wheat pastry flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 t ground cinnamon
1/2 t ginger powder

1 egg
2 T rum flavoring
2/3 cup sweet potato purée
1 t pure vanilla extract
1/2 cup pure maple syrup

Preheat oven to 350F, line muffin tin with paper liners.

Whisk dry ingredients together in a small bowl.

Combine egg, potato, flavoring, vanilla, and maple syrup, mix well.

Combine wet & dry ingredients, stirring until well mixed.

Scoop batter into prepared muffin tin. Bake for 15 minutes or until toothpick comes out clean.
let cool on a rack.

Poppyseed Bread/Muffins

This recipe is awesome! The recipe comes from my Mom who got it from some small town Nebraska cookbook. I've made this several times and it always comes out beautifully. Whenever I bring this to a potluck, party- etc., the same thing always happens. People are always a little timid to try it. But once someone does- the word is out and soon it has vanished and several people are asking for the recipe!

Mom's Poppy Seed Bread
1 White Cake mix (or lemon, or yellow)
1 lg. box Vanilla instant pudding mix
4 eggs
2/3 c. oil
1 c. hot water
¼ c. poppy seeds (which is about the same as 1 small spice container)
Combine all ingredients and beat for 4 minutes

Bake 350 for 35 minutes in 2 loaf pans or 15-20 minutes for cupcakes. Check with toothpick before removing from oven. Cover with glaze made with fresh lemon juice and confectioner's sugar.

Nutella Cupcakes

Oh. my. gosh. This is my new favorite recipe! Not only is it easier and faster to make than even a boxed cake mix, but they are so wonderful and elegant as well. This recipe is from the blog Proceed with Caution , which is appropriately titled. I think I could eat my weight in these!

Nutella Frosted Cupcakes

• 10 tbsp(140 grams) butter, softened
• 3/4 cup white sugar
• 3 eggs
• 1 tsp vanilla
• 1 T. oil
  
• 1 1/2 cups (200 grams) sifted ap flour
• 1/4 tsp salt
• 2 tsp baking powder
• Nutella, approx. 2/3 c.
  

Preheat oven to 325F. Line 12 muffin tins with paper liners. Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Batter will be thick. Fill each muffin liner with batter. They should be 3/4 full. Top each cake with 2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella. Bake for 20 minutes. Remove to a wire rack to cool completely. Makes 12.

Pumpkin Bliss Cupcakes

OH! MY GOSH! These are sooo yummy!
This recipe is from Domino magazine, but I found it online.



Pumpkin Bliss Cupcakes
3 c. flour
1 T. plus 1 t. pumpkin pie spice
2t. baking soda
1 t. salt
3 c. Sugar
1 (15 oz) can pumpkin puree
4 large eggs
1 c. vegetable oil
3/4 c. orange juice

Preheat oven to 350. Line muffin pans with liners or spray with baking spray. Sift together flour, spice, soda and salt. In large bowl, combine sugar, pumpkin and eggs. Whisk until smooth. Whisk in the oil and orange juice until smooth. Add flour mixture and fold together until incorporated. Do not overmix. Bake 20-25 minutes and frost with cream cheese frosting.

Cream cheese frosting
4 oz. unsalted butter, softened
8 oz. cream cheese, softened
1 T. vanilla
5 c. confectioner's sugar

Cream butter and cream cheese until fluffy. Add vanilla and beat. Add sugar one cup at a time and continue to beat an additional 5 minutes.