Gourmet Cupcakes Galore

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Ultimate Salted Caramel Cupcakes, a portion of the recipe provided below for the full recipe visit Baker By Nature

Ingredients:

  • For the cupcakes:
    • 2 cups all-purpose flour (be sure NOT to pack your flour)
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 cup whole milk
    • 1/2 cup full-fat sour cream
    • 1 stick unsalted butter, at room temperature
    • 1/4 cup granulated sugar
    • 3/4 cup packed light brown sugar
    • 2 large eggs plus one large egg yolk, at room temperature
    • 1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled) 
    • 1/2 cup thick, creamy caramel sauce (see post for references), optional
  • For the frosting:
    • 1/2 cup (1 stick) unsalted butter
    • 1/2 cup heavy cream
    • 1 cup packed light brown sugar
    • 3/4 teaspoon salt
    • 3 and 1/4 cups confectioners' sugar, sifted
  • Decoration:
    • 1/4 cup liquid caramel sauce, for drizzling, optional (see post for references)
    • 1 teaspoon flaky sea salt
    • 6 chewy caramel candies, cut in half (see post for references)
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Reese's Peanut Butter Cupcakes, recipe provided below (adapted from Passion For Savings)

Ingredients

  • 1 box Chocolate Cake Mix (+ Box Ingredients)
  • 32 unwrapped Reese's Miniature Peanut Butter Cups
  • ½ cup softened Butter
  • 1 cup Peanut Butter
  • 3 tbsp Milk
  • 2 cup Powdered Sugar

Directions

  1. Preheat oven to 350.
  2. Line cupcake pan with paper liners.
  3. Prepare batter according to box directions.
  4. Fill liners about ½ full with batter.
  5. Place a Reese's into each and gently press in place.
  6. Bake 15-18 minutes.
  7. Allow cupcakes to cool completely.
  8. Cream together the butter and peanut butter.
  9. Slowly adding in the sugar,it gets too thick then adding a little milk to thin.
  10. Continue until all of the sugar is in and the frosting blended and right consistency.
  11. Transfer to piping bag and pipe onto each cupcake.
  12. Chop up remaining peanut butter cups or use chocolate syrup to garnish cupcakes.
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Nutella Cupcakes, a portion of the recipe provided below for the full recipe visit Life, Love, and Sugar

Ingredients

  • Cupcakes
    • 1 2/3 cups (217g) all purpose flour
    • 1 cup (207g) sugar
    • 1/4 tsp baking soda
    • 1 tsp baking powder
    • 3/4 cup (168g) salted butter, room temperature
    • 1/2 cup (160g) Nutella
    • 3 egg whites
    • 1 tsp vanilla extract
    • 1/2 cup (120ml) sour cream
    • 1/2 cup (120ml) milk
  • Nutella Icing
    • 1/2 cup (112g) salted butter
    • 1/2 cup (95g) shortening
    • 4 cups (460g) powdered sugar
    • 1/2 cup (160g) Nutella
    • 2 tbsp (30ml) water
    • Additional Nutella, for garnish
    • 5-6 strawberries, sliced for garnish, if desired

 

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Cinnamon Toast Crunch Cupcakes, a portion of the recipe provided below, for the full recipe visit Confessions of a Cook Book Queen

Ingredients:

  • 1 box (roughly 18 oz) French Vanilla Cake Mix
  • 1 small box (3.4 oz) vanilla instant pudding mix
  • 1 1/4 cups milk
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream
  • 3 large eggs
  • 2 teaspoons ground cinnamon
  • Cinnamon Sugar Coating:
  • 4 Tablespoons salted butter, melted
  • 1 cup granulated sugar
  • 1 Tablespoon ground cinnamon
  • Frosting:
  • 1 cup (2 sticks) salted butter, softened
  • 8 oz (1 block) cream cheese, softened
  • 2/3 cup heavy cream
  • 3 teaspoons vanilla extract
  • 6 cups powdered sugar
  • 2 cups Cinnamon Toast Crunch cereal, for garnish