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A Life in Food by real-life Chef Cheryl Bennett

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Cupcake recipes

Day of The Dead Cupcakes

September 28, 2021

Home » Desserts » Cupcake recipes

Celebrate Halloween with these chocolaty Day of the Dead cupcakes. Perfect for a Día de los Muertos party, these Mexican chocolate cupcakes are festive and delicious. With colorful sugar skull decorations and fun sprinkles, these cupcakes will be the hit of your Día de los Muertos fiesta! But, that’s not all. These delicious cupcakes have a unique ingredient, scroll down to find out what it is!

Day of the Dead Cupcakes on black background

For a Mexican-themed Halloween party, add these easy pumpkin empanadas to your menu!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Sugar skull cupcakes

When I was thinking about this recipe, the one thing I knew I wanted to use was a colorful sugar skull as decoration. I found the perfect edible cupcake toppers for these day of the dead cupcakes and am absolutely enamored with them. They are full of color and they’re the exact size needed to top a standard cupcake.

Day of the dead desserts with sugar skull decorations and sprinkles.

Day of the dead cupcakes

Halloween is a fun time of year, lots of ghostly treats and goblin eats. I mean, all you have to do is say “trick or treat” and people give you candy. For FREE. That’s a holiday I can get behind.

I used this colorful sprinkle mix to decorate the cupcakes, then topped them with an edible sugar skull decoration.

What is Día de los Muertos?

Since the movie Coco came out, I think people have a better understanding that it is not the Mexican version of Halloween. It is a time to remember friends and family who have passed on. In Mexico, people go to the cemeteries to give the departed offerings of their favorite things.

Day of the dead cupcake with sugar skull decoration and flower

They’ll often leave food and drinks, candles, photos and little trinkets. It may sound a bit morbid, but it’s quite the opposite. It’s a celebration of life and it’s full of color, which is why I wanted to share these Day of the Dead cupcakes with you.

Mexican Chocolate Cupcakes

What makes Mexican chocolate different? It has cinnamon in it, which gives it a really nice flavor and makes these Mexican chocolate cupcakes extra delicious.

I remember a long time ago having chocolate in Mexico that had ground almonds in it as well. If you don’t have an allergy and you won’t be serving these to anyone with a nut allergy, a tablespoon of very finely ground almonds or a drop of almond extract would be great here.

Mexican chocolate is sold in round tablets that are scored in wedges (like a pie). Because it has sugar in the chocolate, you can melt it into hot milk for “instant” Mexican hot chocolate.

Day of the Dead cupcakes with sugar skull decorations and Mexican chocolate

Día de los Muertos cupcakes

Skulls are often decorated with marigolds, so I gave my cupcakes a little floral flair. Totally edible. All of it, even the flowers!

If you can’t find marigolds, nasturtiums are also edible or you can look for edible flowers in your local gourmet market.

Day of the dead cupcakes with flowers and sugar skulls

The flowers are of course optional, but I love how they look on this cupcake and they give it an authentic feel.

Day of the Dead recipes

If you are having a Día de los Muertos celebration, here are a few recipes to make your party auténtica!

• Atole – a thick, creamy drink made from corn. Add a bit of Mexican chocolate to turn it into champurrado
• Pan de Muerto – literally translates as “bread of the dead”
• Make your own Sugar Skulls – found all over Mexico during the month leading up to day of the dead

What can I serve with these day of the dead cupcakes?

  • Pumpkin empanada recipe (from scratch)
  • Rajas
  • Chicken Tacos with Cumin Lime Crema
  • Ceviche with Jalapeño and Corn
  • Chicken Taco Salad with Avocado Buttermilk Dressing

Please share!

If you love these day of the dead cupcakes, please give the recipe 5 stars!

Day of the Dead Cupcakes

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

More cupcake recipes

  • Caramel Apple Cupcakes with Apple Cider Buttercream
  • Vanilla Cupcakes with Strawberry Cream Cheese Frosting
  • Peppermint Hot Chocolate Cupcakes
  • Devil’s Food Cupcakes with Mint Buttercream
  • Ginger Cupcakes with Lemon Buttercream
Yield: 14 cupcakes

Day of the Dead Cupcakes

Day of the Dead Cupcakes

Day of the dead cupcakes are bright, colorful and so chocolaty.

Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 30 minutes
Total Time 1 hour 2 minutes

Ingredients

For the Cupcakes

  • 3 oz chocolate, mexican
  • 1/2 cup water, boiling
  • 1/3 cup cocoa powder, dark, not Dutch-processed
  • 1 cup flour, all purpose
  • 1/2 tsp salt
  • 3/4 tsp baking soda
  • 6 tbsp butter, unsalted
  • 1/2 cup dark brown sugar, lightly packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla, mexican
  • 1/4 tsp cayenne pepper , (optional)

Buttercream

  • 3 sticks butter, unsalted, room temperature
  • 4 cups powdered sugar
  • 1/2 tsp salt
  • 1 tbsp milk
  • 1 tbsp vanilla

Decorations

  • sprinkles
  • sugar skulls

Instructions

Make Cupcakes

  1. Preheat oven to 350°F (176°C) and line cupcake pans with 14 papers.
  2. In a small bowl, combine chocolate, cocoa powder and boiling water. Stir to melt and set aside to cool.
  3. In a medium bowl, combine flour, baking soda and salt, whisk to combine and set aside.
  4. (add cayenne if using)
  5. In a large bowl, beat butter and sugars together with an electric hand mixer until light and fluffy (about 4 minutes).
  6. Add eggs one at a time,  then vanilla.
  7. Add half of the flour mixture and beat just to combine.
  8. Add half of the chocolate mixture and beat just to combine.
  9. Repeat with remaining flour mixture and chocolate.
  10. Bake for 18 - 22 minutes, or until a toothpick comes out with a few moist crumbs.
  11. Cool on wire rack.

Make Buttercream

  1. Combine butter and half of the powdered sugar in a medium bowl.
  2. Using an electric mixer, beat together until combined, then slowly add the remaining sugar.  Add salt, milk and vanilla.
  3. Beat for 4 - 5 minutes until very fluffy.

Decorate with sprinkles and edible sugar skulls.

Notes

Mexican chocolate substitute: to replicate the flavor of Mexican chocolate, use 3 oz of semi-sweet chocolate, plus 1/2 tsp of ground cinnamon and a drop of almond extract, if you have it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 482Total Fat: 27gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 93mgSodium: 255mgCarbohydrates: 57gFiber: 1gSugar: 48gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© pook
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 9/14/19, most recent update 9/28/21.

Filed Under: Cupcake recipes Tagged With: cupcake recipes, Halloween

Caramel Apple Cupcakes Apple Cider Buttercream

September 27, 2021

Home » Desserts » Cupcake recipes

Caramel Apple Cupcakes with Apple Cider Swiss Meringue Buttercream are full of flavor. Fresh apple cupcakes topped with soft, billowy apple cider buttercream make the perfect autumn treat.

Caramel apple cupcakes on clear glass dessert stand.
Caramel apple cupcakes are the perfect dessert for fall parties

If you are a fan of apple desserts, you are sure to love this cupcake. Filled with warm spices, like cinnamon, this cupcake is sweet without overdoing it.

The cupcakes are topped with a swirl of fluffy Swiss meringue buttercream flecked with an apple cider reduction. Hands down one of my favorite cupcakes of all time.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Caramel Apple Cupcakes

While everyone is currently pumpkin-crazed, here I am in a corner with my apples. I like pumpkin as much as the next girl, but I feel like apple gets pushed out of the spotlight because of everything pumpkin-spiced.

Don’t get me wrong, I love pumpkin, but fall apples are coming in and this is the time of year when they are at their peak and shouldn’t be missed.

Caramel Apple Cupcakes | Pook's Pantry

I have had the idea for this recipe rolling around in my head for years. It’s one of those things that sounded like a great idea, but I wasn’t sure if I could really pull it off with the intense apple/caramel/cider flavors that I craved.

The combination had to taste like caramel apple cider when eaten all together, and it does! One of the best fall cupcake flavors I’ve ever had.

Caramel apple cupcake with caramel drizzle.

The apple buttercream is everything I hoped it would be. It balances the flavor of the cupcake perfectly.

Caramel Apple Cupcake Recipe

These toffee apple cupcakes do require a smidgen of effort. You already know that the majority of the recipes here are made from scratch. So, before we get into the recipe, let me say a few things.

To make these fresh apple cupcakes, you do need to sauté the apples and let them cool before adding them into the batter. This is something you can do the night before if you are short on time.

Melting caramels into the apple cider is necessary. It gives a much better flavor than tossing caramel bits or chips into the batter (believe me, I tried it).

Does it take a few extra minutes? Yes. Is it worth it? Hell yes. You will be richly rewarded for your effort. These caramel apple cupcakes are no joke. They take a little extra time, but man oh man, they are so dang good!

Caramel Apple Cupcake

Procedure

Because there are a few elements to these cupcakes, I wanted to give you the steps in order.

The first thing you want to do is bring the butter to room temp. I usually set it on the counter the night before.

Next step is reducing the apple cider. This takes about 30 minutes, so put a small pot on the back burner and just let it cook down.

Then, get your apples cooked and cooled. While they are cooking, start pulling out your ingredients to measure for the cupcake batter.

Once the apple cupcakes are in the oven, start on the apple cider buttercream.

Apple cupcake with apple buttercream on clear glass tray.

How to make Swiss meringue buttercream

If you’ve never made Swiss meringue buttercream, you are in for a treat. It is the best frosting for cakes and cupcakes. It takes patience, so don’t rush through it.

Combine egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar is dissolved. Make sure that the sugar is completely dissolved before taking it off of the stove.

Transfer to the bowl of a stand mixer and whip until glossy peaks. Then, start adding softened butter.

When adding the butter – add in small pieces, not big chunks. It needs to incorporate properly before adding in more. This does take time, but if you try to do it too quickly, you will be disappointed in the result.

The good news is – this is another thing you can make the night before. It will be fine overnight in a cool room-temp location.

When the apple cider buttercream is made and you are ready to frost the cupcakes, make sure they are completely cooled. Because there is quite a bit of butter in the frosting, if the cupcakes are a bit warm, it will melt.

FAQ’s

Here are a few helpful tips and tricks for success:

What should I do if my meringue is runny?

Refrigerate it. Odds are that it is too warm and the butter has melted. Once you cool it down and give the butter a chance to firm up again, it will be fine!

What do I do if my buttercream looks curdled?

Warm it up a bit! The butter is likely a little too cold and needs to be warmed up a couple of degrees. If it is just a little lumpy, I hold the bowl with my hands to warm it up. If it is really stiff and curdled looking, set it over the pot of simmering water for a few seconds, then continue whipping.

How to reduce apple cider

Pour 2 cups of apple cider into a sauce pot. Bring to a boil over medium high heat and let it cook down for about 30 minutes until it is thick and syrupy. You should have roughly 2 tablespoons when it is done.

Cupcake Baking Tips

Piping lovely cupcakes didn’t happen overnight, it took practice, just like everything in life. If you are a beginner, don’t fret that they aren’t perfect, just keep at it.

I used an open star piping tip for these cupcakes. It is my FAVORITE. I use it on most of the cupcakes I make. Fill your piping bag and practice on a plate for a few minutes to get the feel of it, then scoop that buttercream back into the bag and frost the cupcakes.

Something that I do religiously is measure out all of my ingredients before I begin. I mean everything, down to the salt. That way, I know that I actually have everything I need and also, it makes the baking process go much smoother when I’m in the middle of it.

Cupcake with caramel drizzle.

It is also a big timesaver when you prep ingredients beforehand. Because the ingredients were measured carefully, the butter has been softened, I have everything ready to go; when it’s time to bake, it’s a snap.

Lastly, use a scoop. Why use a scoop? All of the cupcakes will be uniform in size, nothing will spill over and no more sad half-filled cupcake that no one wants.

How to drizzle caramel on apple cupcakes

I used a small whisk to drizzle the caramel on these apple cupcakes. The key is to let some of it run off of the whisk before you start to drizzle.

How to drizzle caramel on cupcakes with a whisk.

If you have too much on the whisk (or spoon), it will look like globs of caramel instead of a drizzle. Practice on a cupcake or two to get the feel of it.

Then, it is simply a matter of quickly flicking your wrist back and forth over the apple cupcake and the caramel will fall in thin ribbons.

These cupcakes will be the hit of your fall parties. You really must make them, they are so very tasty!

How to store frosted cupcakes

These caramel apple cupcakes can sit at a cool room temperature. If it is warm, it’s best to refrigerate.

If you need to store these cupcakes for a few days, place in the fridge. They will need to be taken out roughly 30 minutes before being served for the frosting to soften. Remember there is a lot of butter and it will harden when refrigerated.

They can also be frozen, however, you’ll need to take them out a couple of hours before serving.

More cupcake recipes

Cupcake lover should check out these recipes too!

  • Peppermint Hot Chocolate Cupcakes
  • Day of the Dead Mexican chocolate cupcakes
  • Devil’s Food Cupcakes with Mint Buttercream
  • Ginger Cupcakes with Lemon Buttercream

Shop This Recipe:

  • Muffin/Cupcake Pan – I like this one because of the wide edges. It is easy to grab without sticking the thumb of your oven glove into a cupcake.
  • Disposable piping bags – they come in handy for so many uses.
  • Piping tip set – This basic set contains the ones you will use most often.
  • Red Gingham Cupcake Papers

Please share!

Your shares help this site to grow. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

caramel apple cupcake pin image

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make these caramel apple cupcakes? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Yield: 16

Caramel Apple Cupcake with Apple Cider Buttercream

Caramel Apple Cupcake with Apple Cider Buttercream

Caramel apple cupcakes are the perfect fall treat!

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the CUPCAKE

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 large eggs, room temp
  • 1/2 cup 1 stick unsalted butter, room temp
  • 1/2 cup apple cider
  • 2 cups granny smith apple, peeled and finely diced (or grated)
  • 1 tablespoon butter, for sauteing apples
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 10 caramel candies - I used Kraft

For the BUTTERCREAM

  • 6 egg whites
  • 1 1/4 cup sugar
  • 3 sticks unsalted butter, room temp
  • 1 tablespoon vanilla
  • 2 cups apple cider, reduced to 2 tablespoons

For the CARAMEL DRIZZLE

  • 10 caramel candies
  • 1/3 cup half and half or cream

Instructions

Make the Cupcakes

  1. Preheat the oven to 350°F. In a small pot, heat apple cider over medium heat and add the (unwrapped!) caramel candies. Slowly melt them together, stirring very frequently. This should take about 5 - 10 minutes. Set aside to cool.
  2. Cook apples in a tablespoon of butter over medium heat for 5 minutes. Add a pinch of cinnamon and nutmeg. Cook just to soften, not too mushy. Set aside to cool.
  3. In the bowl of a stand mixer, cream butter and sugar together.
  4. Add eggs and vanilla, beat until fully incorporated. Scrape down the bowl.
  5. In a separate bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon and salt. Whisk to combine.
  6. Add half of the dry ingredients into the butter mixture, stir to barely combine. Add the cider/caramel mixture, then the rest of the flour mixture. Finally, fold in the apples, making sure to scrape the bottom of the bowl.
  7. Portion into cupcake pan and bake for 15 - 18 minutes, or until a skewer inserted in the cupcake comes out clean. Cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.

While the cupcakes are baking, make the buttercream

  1. Place a metal bowl over a pot of simmering water. Make sure the bottom of the bowl doesn't touch the water below.
  2. Combine egg whites and sugar in the bowl and whisk very frequently, until sugar has melted into the egg whites. Test this by swiping your finger through a stream from the whisk and rub your thumb and finger together. If you feel any grains, it's not ready yet. It should be completely smooth. When the sugar has melted, remove the bowl from the heat and set aside.
  3. In the bowl of a stand mixer with the whisk attachment, whip the egg white mixture until you have firm, glossy peaks.
  4. On low speed, add a tablespoon of butter at a time, waiting until it is fully incorporated before adding more. When all of the butter is incorporated, add the cider reduction and the vanilla.
  5. Whip on medium high speed until soft, fluffy but firm peaks that hold their shape.

Drizzle

  1. Melt caramels and cream together in the microwave or on the stove, stirring frequently.
  2. Frost cooled cupcakes and drizzle with caramel.

Notes

The apple cider reduction for the buttercream will take about 30 minutes over medium heat. It will be thick and syrupy when it's done.
If the buttercream begins to look curdled, fear not! Just keep whipping, it will come back, I promise.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 552Total Fat: 26gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 90mgSodium: 437mgCarbohydrates: 79gFiber: 1gSugar: 65gProtein: 5g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 8/15/19,most recent update 9/27/21.

Filed Under: Cupcake recipes Tagged With: buttercream recipes, cupcake recipes

Ginger Cupcakes with Lemon Buttercream

June 25, 2021

Home » Desserts » Cupcake recipes

Ginger cupcakes with lemon buttercream are a sweet and simple treat. Fluffy lemon buttercream piped onto cupcakes brushed with ginger simple syrup are perfect for any occasion. For extra zing, top with thinly sliced pieces of candied ginger.

Ginger cupcake frosted with lemon buttercream, garnished with candied ginger. Small hand of ginger and one lemon in the background.

I am a big fan of cupcakes, I’ve always loved them. They remind me of celebrations. From class parties as a kid to the more elaborate and fancy versions of adulthood, like caramel apple cupcakes.

These cupcakes are the perfect option for those who love lemon and ginger treats. The lemon buttercream is sweet and tart, and pairs perfectly with the subtle flavor of the cake.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Cupcake recipes Tagged With: buttercream recipes, cupcake recipes

How to make cream cheese cupcakes

March 24, 2021

Cream cheese cupcakes are made with tangy cream cheese mixed into the batter for an extra moist cupcake. Topped with fluffy cream cheese frosting, they are the perfect treat for celebrating any occasion. Try topping them with my strawberry cream cheese frosting for a fruity twist.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

cream cheese cupcakes with cream cheese frosting covered in sprinkles
Cream cheese cupcakes with sprinkles

Perfect for spring or Easter weekend, these sweet little cupcakes are covered with festive sprinkles to make them extra cheery.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

…

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Filed Under: Cupcake recipes Tagged With: cupcake recipes

Devil’s Food Cupcakes with Mint Buttercream

March 9, 2021

Deep, dark devil’s food cupcakes with mint buttercream are the perfect treat for those who love the combination of chocolate and mint. These cupcakes, along with sweet Irish soda bread are my favorites for St. Patrick’s Day. Shaved chocolate mint candies are the perfect garnish for these tasty cupcakes.

Devil's food cupcakes with mint buttercream frosting

American buttercream made with crème de menthe makes this an adults-only cupcake, but there is a non-alcoholic version to make it kid-friendly!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Devil’s Food cupcakes

I’ve made thousands of chocolate cupcakes in my lifetime, as I’m sure some of you have as well. You wait with anticipation for that dark chocolatey goodness only to find it falls short of being really chocolatey.

Does this sound familiar? That really takes the wind out of my sails.

If I’m promised a devil’s food cupcake, call me crazy, I want a super chocolatey cupcake. 

devils food cupcakes with green buttercream

After many versions, I’ve finally landed on a solid recipe for a devils food cupcake recipe that doesn’t leave me feeling like it didn’t quite hit the mark.

Chocolate mint cupcakes

For those of us who love the chocolate and mint combination, the best frosting for devil’s food cupcakes would be mint buttercream.

By topping the chocolatey cupcake with mint frosting, it tastes like mint aero cupcakes. That’s a chocolate mint candy bar from the UK that I discovered years ago in Canada. Sometimes I find them in the international aisle at the store.

Mint buttercream frosting

Green crème de menthe frosting tops this devils food cupcake to make these a fantastic sweet for St. Patrick’s day. 

mint buttercream in mixing bowl with pastry bag for devil's food cupcakes

The mint frosting recipe is super simple. It is an American buttercream, so no fussing with egg whites like you would for a Swiss meringue buttercream.

Butter and powdered sugar are beaten together until light and fluffy. This one has the addition of mint in the form of green crème de menthe.

If you would rather make it without the alcohol, there is a note in the recipe for doing just that. A couple of swaps and you have basically the same frosting without the alcohol.

How to Make Chocolate Curls for Garnish

This is a really easy thing to make that looks a bit posh. Get the rectangles of chocolate mint candies and stash them in the fridge. 

Using a vegetable peeler, gently pull the peeler toward you along the longest side of the candy. The lighter you press, the thinner it will be and it will curl a bit easier. If you press harder, the curl will be thicker and not quite as curly.

Devil's food cupcakes with creme de menthe frosting

You want the candy to be cool but not very cold. If it is too cold, it will be brittle and it’ll break into shards, which is also fun. 

After a few candies, you will quickly find your groove and what you like best. You’ll see what I mean when you make them. 

It is very easy to do, it just takes patience. If the candy breaks, just eat it and grab another piece. No one will be the wiser.

Here are a few more of our favorite cupcake recipes:

  • Vanilla Cupcakes with Strawberry Cream Cheese Frosting
  • Peppermint Hot Chocolate Cupcakes
  • Cream Cheese Cupcakes
  • Ginger Cupcakes with Lemon Buttercream
  • Halloween Day of the Dead Chocolate Cupcakes

Please share

If you love this recipe, please give it 5 stars!

Devil's food cupcakes with chocolate mint candy curls

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 36 cupcakes

Devils Food Cupcakes with Mint Buttercream

devil's food cupcakes with creme de menthe buttercream on marble counter

Devil's food cupcakes with American buttercream flavored with crème de menthe for a 21+ treat.

Prep Time 15 minutes
Cook Time 16 minutes
Additional Time 1 hour
Total Time 1 hour 31 minutes

Ingredients

For the Cupcakes:

  • 3/4 cup cocoa powder, dark
  • 3/4 cup water, hot
  • 3/4 cup sour cream
  • 1/2 cup semi-sweet chocolate, melted and cooled
  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 3 sticks unsalted butter, room temp
  • 2 1/4 cups sugar
  • 4 eggs, large
  • 1 tablespoon vanilla bean paste or extract, I prefer Nielsen-Massey

For the Buttercream

  • 4 sticks unsalted butter, room temp
  • 2 lbs powdered sugar (2 boxes)
  • 1/4 cup green Creme de Menthe
  • *pinch kosher salt
  • Chocolate mint candies for garnish (optional)

Instructions

  1. Preheat the oven to 350°F / 177°C / Gas Mark 4.  Line cupcake pans with papers.   
  2. In a medium bowl, whisk cocoa and hot water together until smooth.  
  3. Let cool slightly, then whisk in sour cream and melted chocolate until combined.
  4. In a separate bowl, sift together flour, baking soda, baking powder and salt; set aside.
  5. Using an electric mixer, cream butter and sugar until light and fluffy, 3 to 4 minutes.  
  6. Add eggs, one at a time, beating to combine after each. Scrape down sides of bowl. Beat in vanilla.  
  7. With mixer on low speed, add flour mixture in two parts, alternating with the cocoa mixture and beginning and ending with the flour; beat until combined.
  8. Using a scoop (I used a size 20 scoop) divide batter evenly into cupcake liners. Bake for 16 - 18 minutes, or until a toothpick inserted comes out clean.
  9. Let cool completely before frosting.

Mint Buttercream

  1. Using an electric mixer, beat all ingredients together on low speed for one minute until combined, then at high for another 3 - 4 minutes until light and fluffy.
  2. Transfer into piping bag fitted with star tip & pipe frosting onto cupcakes. Garnish with shaved creme de menthe candy.

Notes

To make this recipe kid-friendly, omit the creme de menthe and replace with a drop of green food coloring and a teaspoon of peppermint extract.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • 2 oz. Scoop
    2 oz. Scoop
  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 

Nutrition Information:

Yield:

36

Serving Size:

1 cupcake

Amount Per Serving: Calories: 227Saturated Fat: 1gCholesterol: 21mgSodium: 94mgCarbohydrates: 49gFiber: 1gSugar: 39gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© pook
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

The recipe and photos have been updated from the original publish date of 03/13/13

Filed Under: Cupcake recipes Tagged With: buttercream recipes, cupcake recipes

Strawberry Cream Cheese Cupcakes

February 10, 2020

Strawberry cream cheese cupcakes made from scratch with real strawberries and zero food coloring are perfect for Valentine’s Day, birthday parties and baby showers. Topped with strawberry cream cheese frosting, these fluffy pink cupcakes are packed with strawberry flavor.

strawberry cream cheese cupcakes with pink frosting

These strawberry flavored cupcakes taste like real strawberries because they are made with real strawberries.

The light pink color comes from freeze-dried strawberries as well as fresh strawberries, not food coloring, so they are perfect for those looking for a strawberry cupcake from scratch with no artificial coloring or dye.

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Filed Under: Cupcake recipes Tagged With: cupcake recipes, strawberry recipes

Vanilla Cupcakes with Strawberry Frosting

February 3, 2020

Simple vanilla cupcakes with strawberry cream cheese frosting are the perfect cupcakes for any occasion. From birthday parties to Mother’s Day, summer backyard BBQ’s to school bake sales and of course Valentine’s Day, these cupcakes will become your go-to recipe.

Vanilla Cupcakes with Strawberry Cream Cheese Frosting.

Made from scratch, with zero artificial coloring, this strawberry cream cheese frosting is the perfect complement to this easy vanilla cupcake. Try pairing this frosting with cream cheese cupcakes for another delicious combination.

If you’re looking for an icing made with fresh strawberries, try my strawberry cream cheese icing recipe. It’s perfect for topping pound cakes, cookies or even muffins.

Vanilla cupcake recipe

Vanilla cupcakes sometimes get a bad rap. They are often thought of as the “Plain Jane” of the cupcake world, but when done right, they can be absolute perfection. Vanilla doesn’t have to be boring and when it’s topped with this strawberry cream cheese frosting, it is anything but dull.

Vanilla Cupcakes with Strawberry Cream Cheese Frosting and sprinkles on a cooling rack.

Vanilla is the number one flavor for a reason. It is versatile, lots of people like it and it pairs with almost anything. It’s also popular with kids parties because it isn’t a strong flavor, there is no food coloring and you really can’t go wrong with homemade vanilla cupcakes.

I love this recipe. Delicious and turned out beautiful each time, this is truly a keeper!!! Thank you for sharing the recipe!!! – Merry

Easy Vanilla Cupcakes

These cupcakes are a breeze to make, and they freeze really well. When I make a batch, I keep a half dozen or so aside to freeze for those days when I might “need” a cupcake.

Bakeries typically make cupcakes (and cakes) ahead of time and freeze them for later use, so it stands to reason that this will work at home as well. Make a double batch and keep them in the freezer for up to 3 months. The next time you need cupcakes for a party, all you have to do is frost them.

Strawberry Cream Cheese Frosting

My first attempt at this frosting was a complete and epic failure. It was a runny, sloppy mess. I used fresh strawberries and if I wanted more of a glaze, like say for a pound cake, it would’ve been fine. That was not what I wanted, so back to the drawing board.

Next, I tried roasting the strawberries. I thought I would get a nice, deep flavor from them and also bake out some of the moisture. That didn’t work either. At this point, I’m starting to develop a complex, but I’m also slightly miffed and I’m not about to let it get the best of me.

vanilla cupcakes with strawberry frosting cut in half

My third attempt was with strawberry jam. Better, but it didn’t taste very “strawberry-y”. That’s a word, right? The consistency was a little softer than I wanted, but the flavor was my major complaint. It didn’t taste like strawberry.

I wanted there to be no doubt that this was strawberry cream cheese frosting. At this point, I’m frustrated. I went to the store and as I’m walking down one of the aisles, I spied freeze-dried strawberries. I thought “Well, it can’t be any worse”. So, I bought them.

I went home and emptied a bag into the food processor. I ended up with bright pink rubble. As soon as I opened the lid and saw this strawberry powder, I knew I was on to something good. Finally.

All I wanted was a vanilla cupcake with strawberry frosting, and I was finally going to get it.

This strawberry cream cheese frosting actually tastes like strawberry! This may seem like a strange statement, but please tell me I’m not the only person on the planet who has ordered something strawberry-flavored, only to have it fall flat. Or worse, it tastes artificial. This frosting honestly tastes like strawberries.

Award Winning Cupcakes

These vanilla cupcakes with strawberry cream cheese frosting are award-winning treats. They were entered into a baking contest and took home a ribbon, so I can confidently say that they are pretty good.

For me, the picture above is the perfect ratio of frosting to cupcake. I like enough, but not too much. I’ve always preferred the cake to the frosting, until now.

To garnish them, I made candied strawberry slices.  Because, you know I had a bunch.

LOOKING FOR MORE CUPCAKES?

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Vanilla Cupcake pin images

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USED TO MAKE VANILLA CUPCAKES:

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  • Vanilla Bean Paste
  • Silpat
  • Freeze Dried Strawberries
vanilla cupcakes with black background
Vanilla Cupcakes
Yield: 30 cupcakes

Vanilla Cupcakes with Strawberry Cream Cheese Frosting

Vanilla Cupcakes with Strawberry Cream Cheese Frosting

A simple vanilla cupcake topped with a strawberry cream cheese frosting that actually tastes like strawberry. This frosting is bursting with strawberry flavor. Vanilla Cupcakes with Strawberry Cream Cheese Frosting are the perfect cupcake for any occasion.

Prep Time 10 minutes
Bake Time 18 minutes
Candied Strawberry Slices Time 2 hours
Total Time 2 hours 28 minutes

Ingredients

For the Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 2 cups granulated sugar
  • 3 eggs
  • 1 1/4 cups whole milk
  • 2 teaspoons vanilla bean paste, or vanilla extract
  • 2 sticks unsalted butter, room temp
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

For the Frosting

  • 1 1/2 sticks butter, room temp
  • 12 ounces cream cheese, 1 1/2 8 oz pkgs
  • 1 1/2 cups FREEZE DRIED strawberries, or 1.2 oz package
  • 2 teaspoons lemon juice
  • 3 - 3 1/2 cups powdered sugar
  • pinch salt

For Candied Strawberry Slices

  • 8 fresh strawberries - sliced thinly
  • 1/2 cup sugar
  • 1/2 cup water

Instructions

Make the candied strawberry slices

  1. Preheat oven to 225°F.
  2. In a small pot, combine sugar and water. Heat over medium, stirring frequently, until sugar has completely dissolved. (You just made a simple syrup)
  3. Dip strawberry slices into simple syrup and lay them on a baking sheet lined with a silicone baking mat (Silpat) or parchment paper.
  4. Bake for 2 hours. Remove, set aside to cool.

Make Cupcakes

  1. Preheat oven to 350°F
  2. Whisk flours, baking powder and salt in a small bowl and set aside. Cream butter and sugar together for 5 minutes, until pale and fluffy. Add eggs, one at a time, then vanilla.
  3. Add 1/3 of the flour, half of the milk, followed by another third of the flour, the remaining milk and ending with flour.
  4. Scrape bowl, making sure to get the bottom. Fold it a few times to make sure everything is incorporated.
  5. Line a cupcake pan with cupcake papers and fill 2/3 full. Bake for 16 - 18 minutes, or when tester comes out with a few crumbs on it.
  6. Remove from oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.

Make Frosting

  1. In a food processor (or spice grinder), grind freeze-dried strawberries until they are a fine powder. It's ok if there are a few pieces as long as they are not bigger than a small pea. Set aside.
  2. Beat butter and cream cheese together. Add lemon juice, strawberry powder, powdered sugar and salt. Beat until fluffy (about 5 minutes)
  3. Pipe frosting on cupcakes, or use a small knife or off-set spatula. Garnish, if desired.

Notes

CHEF'S NOTES:
You can make strawberry slices a day ahead. I have made them on a silpat and on parchment. A few stuck on the parchment and had to be carefully peeled off, but it wasn't catastrophic. That being said, they didn't stick at all on the silpat.
Make sure the strawberries for the frosting are FREEZE DRIED. Not "dried" fruit, like raisins or dried cranberries. This will not work.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

Nutrition Information:

Yield:

30

Serving Size:

1 cupcake

Amount Per Serving: Calories: 209Saturated Fat: 2gCholesterol: 30mgSodium: 87mgCarbohydrates: 37gFiber: 1gSugar: 25gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Filed Under: Cupcake recipes Tagged With: cupcake recipes

Peppermint Hot Chocolate Cupcakes

December 14, 2016

Bittersweet chocolate cupcakes topped with a peppermint swiss meringue buttercream – Peppermint Hot Chocolate Cupcakes are a dreamy little cupcake perfect for the holiday season. 

Grownups can enjoy a mug of homemade peppermint hot chocolate with these tasty treats to make the holidays extra jolly.

peppermint hot chocolate cupcakes with buttercream frosting

Perfect for holiday parties or sharing with friends and neighbors, these peppermint hot chocolate cupcakes are a hit with kids and grownups alike. 

 

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Filed Under: Cupcake recipes Tagged With: buttercream recipes, cupcake recipes

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