Posted tagged ‘cupcakes’

White Chocolate Raspberry Cupcakes

August 21, 2011

White Chocolate Raspberry Cupcakes (noun): [hwahyt chaw-kuh-lit raz-ber-ee kuhp-keyks] A moist vanilla cake filled with pieces of fresh raspberry and topped with a rich, smooth white chocolate buttercream frosting.

So yet again these cupcakes are not entirely from scratch… but seriously, they are amazing regardless. This may be my favorite frosting of all time. I remember seeing a ton of recipes a while back for white chocolate raspberry cheesecake, which I also want to make. However, after successfully experimenting with fruit and cupcakes for my Strawberry Cheesecake Cupcakes, I decided to give this a try.


  • 1 box white cake mix (I use Betty Crocker)
  • Oil*
  • Water*
  • 3 eggs*
  • 1 cup chopped raspberries
  • 1/2 cup white chocolate, melted
  • 3-4 cups confectioners sugar
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 tablespoons heavy cream
  • A pinch of salt

* Measurements may vary depending on the type of boxed mix you use.

If you’re piping the frosting on, you may need to double up on the recipe.



  • Preheat your oven to 350 degrees
  • Combine the eggs, water, oil, and cake mix until smooth.
  • Set aside and begin slicing the raspberries. I cut each one in four, which seemed to be a nice size. Continuing cutting until you have 1 cup full.

  • Add the raspberries to the cake batter, mixing gently to combine.

  • Line a muffin pan and spoon in the batter.
  • Bake the cupcakes 20-30 minutes or until an inserted knife comes out clean.

  • While the cupcakes are cooling, start on the frosting. Begin by melting the white chocolate, either using the double-boiler method or the microwave. (If using the microwave, only cook for small intervals and mix often since white chocolate can burn easily.)

  • Once the chocolate is melted, add it to a large mixing bowl. Add in the butter, heavy cream, and pinch of salt and beat until smooth.
  • Add in the confectioners sugar in intervals, beating well after each addition until the frosting reaches a good consistency.

  • Wait until the cupcakes have cooled completely, then ice them!

  • Cut some leftover raspberries in half and add on top for garnish.

  • I also added some chopped white chocolate on top.


Strawberry Cheesecake Cupcakes

August 10, 2011

Strawberry Cheesecake Cupcakes (noun): [straw-ber-ee cheez-keyk kuhp-keyks] A vanilla cake scattered with fresh cut strawberries atop a thin graham cracker crumb base, filled with a strawberry cheesecake center and topped with a rich and sweet cream cheese frosting.

These are one of my momma’s favorites. 🙂

There are times when I get tired just thinking about making cupcakes from scratch. This was one of those times. There’s no shame in using a boxed cake mix, especially since there are countless ways to put your own spin on it. These cupcakes have a lot going on as it is without adding in the time or stress of mixing up a good batch of cake from scratch. The fresh strawberries, vanilla cake, and cream cheese icing make these great for a summer occasion.



  • 1 box golden vanilla cake mix (I used Betty Crocker)
  • 3 eggs*
  • Oil*
  • Water*
  • 2 cups graham cracker crumbs
  • 1 cup diced strawberries
*(Or whatever is called for on the boxed mix you use)


  • 4 ounces cream cheese
  • 1 egg white
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla
  • 2 tablespoons strawberry jam


  • 3 cups powdered sugar
  • 4 ounces cream cheese
  • 2 sticks unsalted butter
  • 1 teaspoon vanilla extract
  • heavy cream can be added if the frosting is too stiff


  • Preheat oven to 350 degrees
  • Make the cake mix according to the directions on the box.

  • Dice the strawberries until you have 1 cup.

^ Photo cred for that beauty goes to Bruno.

  • Gently fold the strawberries into the cake batter.

  • Now start on the cheesecake filling! Beat together the cream cheese, egg white, sugar, and vanilla.

  • Add 2 tablespoons of strawberry jam and beat together.

  • Line a cupcake/muffin pan with cupcake papers.
  • Crush the graham crackers either with a food processor or by putting them in a Ziplock bag and beating them senseless.

  • Put a layer of graham crackers at the bottom of each cupcake paper, making it thin but covering the bottom.

  • Fill the the cups a little more than halfway with the cake batter. I found that the cheesecake sinks a bit to the bottom so it’s better to add it closer to the top.

  • Add in a heaping spoonful of the cream cheese mixture.
  • Top off with the remaining cake mix.

  • Place in the oven for about 25-30 minutes, or until the top looks very lightly browned. (The inserted knife method may not work because of the cream cheese)

  • Make the icing!
  • Beat together the butter and cream cheese until smooth.
  • Slowly add in the confectioners sugar, one cup at a time.
  • Add in the vanilla extract and beat to combine.
  • If the frosting is too stiff, add 1 tablespoon of heavy cream and beat together.
  • If it is too runny, ad some more confectioners sugar.

  • Once the cupcakes are cool, ice them!
  • Slice up some extra strawberries and add them on top for an added touch.
  • I also sprinkled some extra graham cracker crumbs on top.

  • Keep these in the fridge until ready to serve!

  • Eat em, serve em, love em.

  • Finally, find a cute little black kitten to help you clean up all the graham cracker crumbs you spilled.


December 7, 2010

Guinness-Gasm (noun) : [gin-is gaz-uhm]  A chocolaty, Guinness flavored cupcake with a creamy chocolate and Irish whiskey ganache filling, topped with sweet, Bailey’s flavored icing.

Prepare to have your mind BLOWN.

Being 100% Irish, when I heard there was something that could combine 3 types of Irish alcohol AND chocolate, I got pretty excited. This recipe is a little harder than a simple batch of cupcakes, but it’s well worth the extra effort. Not only are they delicious but they’re big crowd pleasers. Put these at the top of you list of things to bring to any St. Patrick’s Day party, because it’s basically baking an Irish Car Bomb.



  • 1 cup Guinness
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 cups sugar
  • 3/4 teaspoon salt
  • 2 eggs
  • 2/3 cup sour cream


  • 8 ounces bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tablespoons room temperature, unsalted butter
  • 1 to 2 tablespoons Irish whiskey (depending on how strong of a taste you want)


  • 3 to 4 cups confectioners sugar
  • 1/2 cup room temperature, unsalted butter
  • 3 to 4 tablespoons Bailey’s Irish Cream



  • Preheat your oven to 350 degrees
  • In a large saucepan, bring the butter and the Guinness to a simmer over medium heat.
  • While the butter melts and simmers with the Guinness, combine the flour, sugar, baking soda, and salt in a large bowl.
  • Remove butter and Guinness from the heat, whisk in cocoa powder, and let cool.
  • In the meantime, beat together the eggs and sour cream in a separate bowl, then pour the Guinness-butter-cocoa mixture in and stir until combined.
  • Then pour this mixture into the flour-sugar mixture from earlier and stir until combined.
  • Put paper liners in a cupcake tray, fill, and bake for 12 minutes.
  • Once the cupcakes have baked and cooled, use a utensil to poke a hole in the middle.


  • Chop the bittersweet chocolate roughly and put it into a bowl.
  • In a medium sized pan, bring the heavy cream to a simmer and pour it into the bowl of chocolate.
  • Add the butter and stir until the chocolate is melted and the ingredients are combined.
  • Once melted, stir in the Irish whiskey gently until combined.
  • Refrigerate the mixture until it is pourable but not too runny.
  • Fill the cupcakes by spooning the mixture into a frosting bag (or a ziplock bag with a corner cut off) and squeezing it into the already made holes.


  • Put the room temperature butter into a bowl.
  • With an electric beater, slowly mix in the confectioners sugar.
  • Add Bailey’s and mix.
  • Keep adding sugar and Bailey’s until it is a good consistency.
  • Ice the cupcakes.