Hey guys! It’s time for a funfetti cupcake, right? It’s been a long couple of months, and I just think 5 cupcakes pretty much fits the bill right now. If you’ve got a little birthday coming up, or a little Friday night coming up, this recipe is the answer to your dessert questions. I’ve never met anyone who doesn’t love sprinkle cupcakes, and I don’t think I ever will.

I guess I’m on a chocolate thing right now, but today we’re doing it in the form of cupcakes. This is a simple, easy, and super chocolatey cake recipe that should be making regular beloved appearances at birthday parties and gatherings alike. That’s dramatic sounding but… it’s chocolate cake you guys. It’s great.

Hey guys! I hope you’re having a great start to your week, and if not, I got you. We’re combining our cereal and our dessert today, and why the heck not? Not only are these cupcakes packed with Cocoa Pebbles cereal, but the frosting is a milk-based frosting to tie everything together.

Hi guys!

It’s pretty much spring now, and we can all shift our baking towards lighter, brighter things. Wait, is that not how you identify seasons? Just me? Cool.

Raspberry Lemon Cupcakes 1

We’re just over here trying to finish up a nursery space for this baby that seems to keep getting bigger, and I’m gonna keep on baking along as long as I can!

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That includes these pretty cupcakes that are fresh and flavorful and just the right texture. I know I say this a lot, but these are definitely one of my favorite cupcakes- they taste AMAZING you guys. And as usual, I’ve kept the recipe simple and easy.

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The cupcake base has lemon three ways, and the result is a tart, truly lemon-tasting cake. Using cake flour and all purpose flour gives us a soft, tender crumb, plus a cupcake that is sturdy enough to hold a mountain of frosting.

The frosting uses mainly raspberry preserves to flavor it- the texture holds up better this way, and your grocery store will always have jam, even when fresh raspberries aren’t in season. I tossed in a handful of fresh raspberries to give it a richer, brighter color also.

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Can I just say, recipes that make just 12 cupcakes are the best. When you make them from a box, you get 24, and sometimes that is just too much for a random Wednesday night. And on the other hand, sometimes you’re feeding a crowd, and recipes of 12 are easy to multiply.

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Well anyways, happy Spring, and happy cupcake baking to all of you!

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Raspberry Lemon Cupcakes

Servings 12 cupcakes

Ingredients

For the cupcakes:

  • 1/2 cup softened butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbs. lemon zest
  • 1 tsp. lemon extract
  • 1/4 cup sour cream
  • 1 cup cake flour
  • 1/2 cup all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 cup lemon juice

For the frosting:

  • 1 1/2 cups softened butter
  • 3 cups powdered sugar
  • 1/4 tsp. salt
  • 1/2 cup raspberry preserves
  • 1/4 cup heavy cream
  • 1 tbs. lemon zest
  • 5-6 fresh raspberries (optional)

Instructions

For the cupcakes:

  1. Preheat your oven to 350 degrees, and line a 12 cup muffin tin with paper liners of your choice.

  2. In a large bowl, beat together the softened butter and sugar until fluffy. Beat in the eggs, lemon extract, lemon zest, and sour cream until combined.

  3. Add in the cake flour, all purpose flour, baking powder, and salt. Beat together until a thick batter just starts to come together, and then add the lemon juice. Beat until smooth. 

  4. Scoop your batter evenly into your 12 muffin tins, or into 11 cups if you want a fuller cupcake. 

  5. Bake for 18-20 minutes, or until a toothpick tester comes out clean. Cool completely before frosting! 

For the frosting:

  1. In a large bowl, beat together the butter and powdered sugar until smooth. 

  2. Add in the salt, raspberry preserves, cream, lemon zest, and fresh raspberries, and beat until smooth. Add more powdered sugar or cream to achieve your desired consistency. 

  3. Frost cupcakes as desired. Enjoy! 

Raspberry Lemon Cupcakes

It’s classic, it’s totally been done before, I know it. But peanut butter and chocolate belong together in all forms, not just candy you guys. So today I’m comin’ atcha with these sweet chocolate cupcakes piled high with a pillowy peanut butter frosting. 

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Speaking of the frosting, yes, there’s a lot of it on these. If you’re not that into frosting, I accept our differences and also you might want to cut the frosting recipe in half. OR, even better, double the cake recipe. 

Peanut Butter Cupcakes 7

Ok, so it’s Valentine’s Day week, and I know everyone is all about the pink and red desserts for this holiday, but let’s also not forget about the chocolate love. And if you love a little pb on your chocolate, why not switch things up this year and enjoy these with your friends or loved ones? 

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I’m telling ya, they’re gonna be hit. Who doesn’t love peanut butter and chocolate? Don’t answer that, I’m not prepared to meet those people. 

So this frosting is a Swiss meringue buttercream, which I think is my new fav when it comes to frosting. It’s much lighter than an American buttercream. Think of it this way- American buttercream is all butter, while Swiss meringue buttercream is like half butter and half egg whites. Egg whites you guys, it’s practically health food. I mean it’s not, also I’m not a professional so don’t listen to me when I call things health food, but it’s lighter for sure. I think. 

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I’m throwing a giant amount of the good stuff on top of these simple dark chocolate cupcakes. They’ve got a strong chocolate flavor, and they’re a simple recipe to whip up. I did the whole thing, start to frosted and finished, in under an hour. I mean, I was hurrying, I wanted the cupcakes, but still. 

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Anyways so happy Valentine’s Day, or happy day if you aren’t a big celebrator, and let’s get on these ones guys. Enjoy! 

Peanut Butter & Chocolate Cupcakes

Ingredients

  • For the cupcakes:
  • 1/4 cup boiling water
  • 1/4 cup dark chocolate cocoa powder
  • 1/2 cup softened butter
  • 1/2 cup (heaping) sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbs. milk
  • For the frosting:
  • 5 egg whites
  • 1 1/4 cup sugar
  • 1 1/4 cup softened butter
  • 1 tsp. vanilla extract
  • 3/4 cup creamy peanut butter

Instructions

  • For the cupcakes:
  • Preheat your oven to 350 degrees, and line a 12 cup muffin tin with cupcake liners.
  • In a small bowl, stir together the boiling water and the cocoa powder until smooth. Set aside to cool.
  • In a large bowl, beat together the butter and sugar until fluffy.
  • Beat in the eggs, vanilla, and sour cream.
  • Add in the flour, baking powder, salt, and milk, and beat until smooth.
  • Last, beat in the cocoa mixture until completely combined.
  • Scoop the batter evenly between your 12 muffin cups.
  • Bake for 18-20 minutes, or until a cake tester comes out clean. Cool completely before frosting.
  • For the frosting:
  • In a double-broiler, cook the egg whites and sugar until they reach 155 degrees, or until the sugar has dissolved completely.
  • Beat the hot egg mixture either by hand or in your stand mixer for about 10 minutes, until the mixture is completely cool and has formed stiff peaks.
  • Slowly add in the butter, mixing well while adding. Beat for several minutes until the frosting becomes light and fluffy. This can take some time, and the frosting might look broken along the way- just keep going.
  • Add in the vanilla and peanut butter and beat until smooth. Frost your cupcakes as desired.
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Let’s talk about combining desserts today guys. Why the heck not?

Basically one day I wanted a cupcake, but also a cookie. I’m pregnant, it’s normal I promise. So for the sake of my unborn child, let’s have both.

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I took one of my basic vanilla cupcake recipes and switched it up to include brown sugar and chocolate chips. That’ll make this cake taste like cookie, and seriously it’s still so simple. You’ve probably got everything you need already- I did.

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They bake up to a pretty golden brown, and you’ll cool them before piling on some of this milk-flour frosting. You read that right.

I’ve never made this before now, and it’s a really interesting frosting. I wanted something that actually had milk in it, and that still offered a light, fluffy, milk-resembling end result.

CookieCupcakes2

So it’s kind of odd- you start by making a milk and flour paste. And then after that cools, you beat butter and sugar, and then add in the flour paste. Somehow, and I’m convinced it’s magic, this eventually becomes this fluffy, beautiful frosting that you’ll love.

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I topped mine with mini chocolate chips, mostly for the whimsy tbh, but also because I love them.

The end result is pretty, satisfying, and it tastes like a dang cookie! Another thing- this brown sugar cake base would be GREAT with cinnamon and nutmeg as a spice cake, I’m sure of it. Or just cinnamon, and we’ll call it a snickerdoodle cupcake. Whatever you want guys, I’m in.

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Whether you’re also in pregnancy craving mode, or if you just want a cupcake that tastes like a cookie, this is the one. Enjoy!

Chocolate Chip Cookie Cupcakes

Ingredients

  • For the cupcakes:
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup chocolate chips
  • 1/4 cup flour
  • For the frosting:
  • 3 tbs. flour
  • 1/2 cup milk
  • 1/2 cup cream
  • 1 cup sugar
  • 1 cup butter
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/4 cup mini chocolate chips

Instructions

  • For the cupcakes:
  • Preheat your oven to 350 degrees, and line a 12 cup muffin tin with paper liners.
  • In a large bowl, beat together the butter, sugar, and brown sugar until fluffy. Stir in the eggs, vanilla, and sour cream until smooth.
  • Add in the 1 cup flour, baking powder, and salt. The mixture will be thick.
  • In a small bowl, toss the chocolate chips and 1/4 cup additional flour until the chips are coated. Stir the floured chips into the batter (including excess flour).
  • Evenly distribute the batter between 12 muffin cups.
  • Bake for 18-20 minutes, or until a cake tester comes out clean. Cool completely before frosting.
  • For the frosting:
  • In a small saucepan, cook the flour, milk, and cream over medium heat until it becomes very thick.
  • Remove from the heat, and let the mixture cool completely.
  • In a large bowl, beat together the sugar and butter until light and fluffy. Then add in the cooled flour mixture.
  • Beat together for several minutes, until the mixture becomes light and fluffy. Then beat in the vanilla extract and salt.
  • Frost your cupcakes as desired, and top with the mini chocolate chips. Enjoy!
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chocolate chip cookie (1)

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