Peaches and Cream Cupcakes

I love and adore peaches. My Dad does too. I think I have purchased 15 pounds this summer. My Dad asked me to make another dessert with peaches, so I decided on cupcakes. The cupcakes are full of chopped sweet peaches and topped with delicious cream cheese frosting. The cupcakes on their own without frosting would be great as peach muffins. This recipe is for you Daddy.

These cupcakes are delicious without frosting. Would make a great peach muffin.

Ingredients:

1 1/4 flour

1 cup sugar

1 1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk

1/4 cup vegetable oil

1 teaspoon vanilla

1 teaspoon peach extract, or peach schnapps

1 egg

1/2 cup water

2-3 peaches chopped

Preheat oven to 350 degrees. Line cupcake pan with liners.

Whisk together all dry ingredients. Set aside. In a mixing bowl, combine milk, oil, extracts and egg. Add liquid ingredients to the dry, scraping down the sides as needed. Slowly add the water. Fold in chopped peaches. Fill cupcake liners 2/3 full. This recipe will make 14-16 cupcakes. The cupcakes are are so moist, fluffy and so full of peach flavor. These cupcakes vanished right before my eyes.

Cream Cheese Frosting:

1 stick of butter

1 8 ounce page cream cheese

2 teaspoons vanilla extract

1 pound of powdered sugar

Garnish with sliced peaches, optional

Cream butter and cream cheese together. Add extract and incorporate powdered sugar. Pipe frosting on cupcakes (I used a 1M tip). Enjoy!

Advertisements

Lizz’s Tropical Carrot Cake Cupcakes

I first met my dear friend Lizz volunteering at our sons school PTA’s. We have been friends for many years and recently got together for the first time in 15 years. We do stay in close contact via Facebook and text messages. I wanted to make her something special for a birthday she recently celebrated. With help from family members, I found out what her favorite flavor of cake was, I made cupcakes and named my recipe for her. Cupcakes travel better than a cakes, so Lizz received belated birthday cupcakes.

Thanks Morgan!

Ingredients:

1 cup flour

1 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

3/4 cup vegetable oil

1 small can of crushed pineapple, drained

1 pound of carrots, peeled and grated

1 cup chopped pecans

Preheat oven to 350 degrees. Line your cupcake pan with liners.

My sweet friend Lizz! 💜💜💜

In a mixing bowl, whisk dry ingredients together. Mix in eggs and oil in dry ingredients. Stir in pineapple and carrots. Add chopped pecans and combine. Fill cupcake liners about 3/4 full and bake 18-20 minutes, or until done. Cool completely and frost with Coconut Cream Cheese Frosting. Enjoy!

Coconut Cream Cheese Frosting

Ingredients:

1 stick of unsalted butter

1 8 ounce block cream cheese

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 pinch of salt

1 pound of powdered sugar

Shredded coconut, if desired

Blend butter and cream cheese together. Add the extracts and salt. Gradually on low speed add the powdered sugar. Pipe on cupcakes. I used a Wilton 1M tip. Sprinkle flaked coconut on top of cupcakes.

Lizz’s beautiful Mom, Maria. This is proof that you cannot be sad holding a cupcake.

Cupcake Shake

This recipe was inspired by Portillo’s Cake Shake. Rarely do I have leftover cake but I do have leftover cupcakes from time to time. You probably do too. Portillo’s Cake shakes are typically chocolate unless it’s a certain time of the year. Sometimes they have lemon, but really you could make any flavor of cupcake into a shake. I will say this, I tried a slice of chocolate cake and the cake shake (thank you Kevin). I liked the cake shake best. The cake on its own tasted like a box mix and canned frosting on its own but in the shake, it was excellent. The only difference between my shake and Portillo’s is that I drank mine out of glass instead of a styrofoam cup and I used cupcakes instead of a piece of cake. Same great taste and flavor.

Ingredients:

2 leftover cupcakes, I had chocolate

1/2 cup milk

3 scoops ice cream (1/2cup each), I used vanilla

Whip Cream for garnish

Cherry for garnish

Blend cupcakes and milk together in a blender. Add ice cream and blend again. Pour into a glass, garnish with whip cream and cherry. Enjoy!

You can find Portillo’s in Arizona, California, Florida, Illinois, Indiana, Minnesota and Wisconsin. Portillo’s is known for their hot dogs and cake shakes.

Apple Pie Cupcakes

Fourth of July and apple pie.  Here is the best of both worlds, an apple pie cupcake. I think you will love the outcome. 

Ingredients Cupcakes:

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

1 stick of butter, room temperature 

1/4 cup vegetable oil

1 1/2 cups sugar

3 eggs

2 teaspoons vanilla extract

1 cup sour cream

Preheat oven to 350 degrees.  Line tin with 24 cupcakes liners.  Combine flour, baking powder and salt in a bowl. Whisk ingredients together. 
Combine butter, oil and sugar until they are light and fluffy and well combined. Add eggs one at a time. With the mixer on low, add in vanilla and sour cream. Once combined, mix in the flour. Fill cupcake liners 2/3 full. Bake 18 – 20 minutes or until a cake tester come out clean. Cool completely on a wire rack before cutting a hole in the cupcake and filling. 

Filling:

1 can of apple pie filling, I recommend Duncan Hines Comstock More Fruit (it’s not too sweet and there is more fruit than liquid in the filling)



Cut a hole in the cupcake (see photo). Spoon filling into the cupcake and replace the top.  If the apple slices are too large, slice in half.  It doesn’t have to be perfect, you are covering the top with whip cream frosting. Frosting fixes everything!  😉


Whip Cream Frosting:

1 8 ounce bar of cream cheese

2 teaspoons of vanilla

1/2 – 3/4 cup of powdered sugar (taste after 1/2 cup, add more to sweeten to your liking)

24 ounces of heavy cream

1 – 2 teaspoons of cinnamon, either add it whip cream to blend or sprinkle on top, optional

Sprinkles optional

Place bowl and mixing attachment in the refrigerator for 30 minutes. Whip cream cheese until fluffy. Add heavy cream and vanilla and whip into stiff peaks. Add sugar and pipe onto the cupcakes. 

Nuts About Coconut Cupcakes

I have had so many requests for recipes for coconut cupcakes and cakes, I am starting off the new year with one of your requests. I find that people dislike coconut or they are nuts about it. This recipe is for the coconut lovers!

  

Ingredients:
1 2/3 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 cup sugar

3/4 cup light brown sugar

1/2 stick butter, melted and cooled

1 egg, room temperature

1 cup canned coconut milk

1 teaspoon coconut extract or flavor

1 teaspoon vanilla 

1 cup of coconut, shredded, sweet

  
Pre heat oven to 350 degrees. Line tin with cupcake liners and set aside. 
In a medium bowl, combine flour, baking soda and powder, granulated sugar and salt, whisk to combine. Set aside.  Combine brown sugar and butter in your mixer.  Add egg, coconut milk, and extracts to the brown sugar and butter mixture. Add the dry ingredients and blend well. Stir in shredded coconut. Fill cupcake liners about 2/3 full. Bake 19 minutes or until a cake tester is inserted and  comes out clean. 
Cool completely before frosting. Yields about 16 cupcakes. 

Coconut Whip Cream Frosting:
8 ounces cream cheese, room temperature

1 teaspoon vanilla extract

1 teaspoon coconut extract or coconut flavor

1/2 cup powdered sugar

16 ounces of heavy whipping cream

Additional coconut for garnishing tops of cupcakes

  
In a chilled mixing bowl (minimum 25 minutes in refrigerator), combine cream cheese and extracts. Add powdered sugar. Slowly pour in heavy whipping cream and mix until stiff peaks have formed. Pipe on the cupcakes and garnish with shredded coconut. Enjoy!

Paradise Piña Colada Cupcakes

  
Its hot, tropical temperatures and I think it’s time for a Piña Colada in the form of a cupcake. Escape to this yummy cupcake and your tastebuds will be transported to delightful adventure.

Cupcake Ingredients:

1 2/3 cup flour

1 teaspoon baking soda

1teaspoon baking powder

1 teaspoon salt

1/4 cup sugar

3/4 cup packed brown sugar, I used light

1/2 stick unsalted butter, melted

1 egg, I used extra large, room temperature 

1 8 ounce can crushed pineapple, do not drain

1/2 cup coconut milk

1/2 cup coconut rum, I used Malibu *Plus additional for brushing on top of cupcakes

1/2 cup coconut, shredded, sweet

Preheat oven to 350 degrees. Line tin with liners. In a medium bowl, add flour, baking soda and powder, sugar and salt and whisk together. Set aside. Combine melted butter with brown sugar together. 
Using your mixer, combine egg, crushed pineapple, coconut rum, coconut milk. Add the brown sugar butter mixture and combine. Add the dry ingredients and mix well. Stir in the shredded coconut. Fill cupcake liners about 2/3 full. Bake for 19 minutes or until cake tester is in inserted and comes out clean.  *As soon as the cupcakes come out of the oven, brush the tops of the cupcakes with additional Malibu rum. Cool completely before frosting.  Yields 16 cupcakes. 

  
Coconut Colada Whip Cream Frosting:

8 ounces cream cheese, room temp

1 teaspoon vanilla extract

1 teaspoon coconut extract or coconut flavor

1/2 cup powdered sugar 

3 Tablespoons Malibu Rum, optional

16 ounces of heavy whipping cream

Additional coconut to add on top of frosting. 

Pineapple Chunks, optional garnish 

Maraschino Cherries, optional garnish

In a chilled mixing bowl that has been chilled for 25 minutes, combine cream cheese and extracts. Add powdered sugar and rum.  Add heavy whipping cream until stiff peaks have formed. Pipe on to cupcakes and garnish. 

  
  
  Toni with her second cupcake! 
Thank you Toni for letting me take your picture while enjoying these yummy cupcakes. 

Adapted from The Crumby Cupcake

Fresh Strawberry Cupcakes

  
Love fresh strawberries?  These cupcakes were made for you!  Fresh strawberries are in both the cupcakes and the frosting.  

Ingredients:

1 quart of fresh strawberries 

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk, room temperature 

1 teaspoon vanilla extract

1 teaspoon of strawberry extract

1 stick of unsalted butter, room temperature 

1 cup of sugar

1 egg, room temperature, I used extra large

2 egg whites, room temperature

3 – 4 drops of red food coloring, optional 

  
Preheat oven to 350 degrees. 

If you are going to garnish your cupcakes with strawberries, set aside 8. I cut my berries in half to garnish the tops. Place strawberries in a food processor or blender and purée them. Set aside. 

In a bowl, whisk together flour, baking powder, and salt. Set aside. In a small bowl, whisk together milk, extracts and 3/4 of your strawberry purée.  (Save the remaining for the frosting.)

In a mixing bowl, cream butter. Add sugar slowly and beat until light and well combined. Add egg and egg whites until combined. 

Slowly add half of the flour mixture, scrap down the sides. Add milk mixture and mix until combined. Add the rest of the flour mixture and mix until combined, scraping down the sides. Add red food coloring at this time. I added 4 drops to make the cupcakes a pretty pink. Fill each cupcake liner to 2/3 full. This recipe makes 13-15 cupcakes. Bake for 20 minutes or until done. Cool completely before frosting. 

Strawberry Buttercream Frosting:

1 1/2 sticks of softened butter

2/3 cup shortening (Crisco)

Pinch of salt

Strawberry purée, leftovers from the cupcakes 

1 teaspoon strawberry extract

2 – 4 cups of red food coloring, optional

3 1/2 cups – 4 cups powdered sugar

Strawberry halves for garnish

Cream together butter and shortening. Add salt, strawberry purée, strawberry extract and red food coloring. Blend well. Add powdered sugar and mix to desired piping consistency.  Pipe on cupcakes and garnish with a strawberry half if desired.