Tag Archives: cupcake

Zucchini Tots


I found this recipe at The Curious Country Cook (blogspot).

Zucchini Bites
Recipe adapted: The Naptime Chef
yields: 12 mini muffins

1 cups zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 cup cheese (cheddar or Parmesan work the best)
1/4 cup bread crumbs – I used Italian style
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will bereally soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.


Raspberry Brownie cheesecake cupcakes


I am not sure where I found the original recipe, but it was for a cupcake composed of plain brownie and plain cheesecake. Well, that still sounds amazingly yummy, but why not add some raspberry?! I stirred in some raspberry jam into the brownie batter and swirled it into the cheesecake batter. Oh, now we’re talkin’!!

Photos will be posted below…easier for you to select the text and print the recipe!


3 Tbsp butter, softened

6 oz cream cheese, room temperature

2 1/3 cups sugar (1/3 c of this for cheesecake mix and 2c for brownie mix)

1 1/4 cup all purpose flour plus 2 tbsp for cheesecake mix

1/4 tsp salt

6tbsp cocoa powder

4 eggs, beaten

2 tsp vanilla extract (equally divided for brownies and cheesecake)

3/4 c canola oil

Raspberry jam for each cupcake, if you choose!


Preheat oven to 350 degrees F. Line cupcake tin with paper liners.

Mix together butter, cream cheese, 1/3 cup sugar, 2 tbsp flour and 1 tsp vanilla in a medium mixing bowl.

Mix remaining ingredients together until smooth. Fill each liner 1/2 full with brownie batter. Add a small amount of raspberry jam and swirl into each cupcake liner filled with brownie batter, if you choose.

Top with cheesecake mixture until 3/4 full. Add raspberry jam and swirl into each cupcake if you choose.

Bake for 20-25 minutes. Cool for 5 mites before removing from the pan.

Allow to cool completely before serving. If you didn’t add the raspberry jam, consider topping the cupcakes with cherry pie filling or chocolate sauce before serving.

I found that this recipe made more brownie mix than cream cheese mixture…probably enough brownie mix left over to make several more cupcakes…maybe even 12 more. So, if you would like to double the cheesecake recipe, you could probably make 24 of these without changing the amount of brownie mix…and no waste. 🙂


Enjoy the photos below!


So easy a 2 year old can do it! (See the cute little hand holding the mixer?!)


Just a little bit of preserves or jam to jazz up the brownie…a guided 2 year old hand dropped in the jam. 🙂



Swirl in the jam and top with cheesecake mixture…


Drop in more jam, if you like, and swirl into cheesecake…



Finished cupcake…yummy! The family loved these!!


White Chocolate Cupcakes with Raspberry Filling YUM!!!


White Chocolate Cupcakes with Raspberry Filling

These are awesome! There is only one extra step for the filling, and it is not difficult. These were a serious hit with the family!

Prep time: 30 minutes     Cook time: 15 minutes       Serves: 18



3 oz white baking chocolate (3 squares)

2 tbsp whipping cream (Use heavy cream; cool whip will not work.)

1 box white cake mix (I used a recipe for homemade white cake.)

1 cup sour cream

1/2 cup vegetable oil

3 eggs


1 box raspberry danish dessert (junket mix)  I had to order this from Amazon because I could not find it in my local stores.

1 bag frozen raspberries, thawed


3 ounces white baking chocolate

3 tbsp whipping cream (Use heavy cream; cool whip will not work.)

1/2 cup buter, softened

3 cup powdered sugar, sifted


Cupcakes: Preheat oven to 350 degrees. Line cupcake pans with paper liners. In microwave, carefully melt chocolate squares with whipping cream, stirring often, until completely melted. Cool for about 15 minutes. In a large mixer bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture on low speed for 30 seconds and then on medium speed for 2 minutes. Pour batter into cupcake liners, filling them about half full.  Bake 12-13 minutes or until just a light golden brown.  Cool for 5 minutes and then place cupcakes on a wire rack to cool completely.


Prepare Danish Dessert according to package directions using 1 3/4 cups of water.  Cover the top of the sauce with plastic wrap and let it cool to room temperature. Then, stir in the thawed raspberries.  After cupcakes have cooled, scoop center out of the top of each cupcake using a melon baller or spoon. Fill the hole with raspberry filling.

Note: Junket Danish Dessert is available in some areas, but it is harder to find in others. (The person who shared this recipe was from another part of the country and was able to find it at almost any grocery store on the aisle with pudding. Personally, I couldn’t easily find it so I ordered it from Amazon. 🙂 If you can’t find it, you could try canned raspberry pie filling and just omit the frozen raspberries.


Make frosting by heating chocolate squares and cream in the microwave oven, stirring often, until completely melted.  Cool for about 15 minutes.  In a medium mixer bowl, beat butter and 2 cups powdered sugar on medium speed until blended.  Add chocolate mixture. Blend well.  Add remaining powered sugar and beat until smooth.  Spread frosting over cupcakes. The easy way to do this is to use a pastry bag so you do not mix the filling with the frosting.  Another way is to place frosting in a plastic bag and snip off one corner of the bag. Then squeeze frosting on top of cupcakes. If you try to use a spatula or knife to speed the frosting go very slowly and carefully.  (It is much prettier to use a pastry bag!) 🙂


Please post your photos, rate this recipe and provide any changes you suggest and that have worked for you!