Tag Archives: cupcakes

Chocolate Strawberry Cupcakes


I decided to experiment with some chocolate strawberry cupcakes. These have been a hit!


Super fudgy chocolate cake mix (prepared cupcakes according to directions then cooled) ….And no, “super fudge” is not a type! 😉 Just choose a chocolately cupcake recipe of your choice

2 pints of strawberries, processed in the food processor and then boiled down for approximately 20 minutes. This creates a super-rich strawberry flavor

1 bar of dark chocolate, melted

Strawberry frosting, prepared

After the cupcakes and chocolate have cooled, mix in some of the strawberry puree into the chocolate mixture. (Mix the strawberry and chocolate at a ratio to your liking….unfortunately this requires a taste test….so sorry to commit you to it!!) 😉

Use a Wilton bag with the #230 to fill each cupcake with the chocolate/strawberry mixture.

Pipe on the frosting with the 1M and you have an unbelievably good cupcake!

I used Wilton 230 for filling the cupcakes and 1M for frosting them.


1 cup fresh strawberries
1 cup butter
1 cup confectioners’ sugar, sifted
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar, sifted,
1. Place strawberries in a blender; puree until smooth.
2. Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 20 minutes. Remove from heat and cool completely.
3. Beat butter with an electric mixer in a bowl until light and fluffy.
4. Beat 1 cup confectioners’ sugar into butter until just blended.
5. Beat 2 tablespoons strawberry puree and vanilla extract into butter mixture until just blended.
6. Repeat with 1 cup confectioners’ sugar, followed by 2 tablespoons strawberry puree two more times.
7. Beat last 1/2 cup confectioners’ sugar into mixture until just blended.



Key Lime Cupcakes

These might use cake mix, but they were a huge hit at my house. I made them for my friend’s birthday after dinner at our home, and I sent her home with 1/2 dozen. This recipe makes 24, so we had some left at our home as well. My husband didn’t share these with my typical guinea pigs…he kept them at home. That demonstrated what he told me…that they were right up there with the white chocolate raspberry cupcakes I’ve made in the past.
I used fresh key limes, but you can substitute the bottled juice if you prefer.
1 box lemon cake mix
1 box (4-serving size) lime-flavored gelatin
3/4 cup water
1/3 cup Key lime juice
1/3 cup vegetable oil
3 eggs
2 or 3 drops green food color, if desired
1 cup powdered sugar
 2 to 2 1/2 tablespoons Key lime juice
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
3 1/2 cups powdered sugar
Grated lime peel, if desired
 Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy. Frost cupcakes, mounding and swirling frosting in center. Garnish with lime peel. Store covered in refrigerator.
Makes 24 cupcakes




You can use fresh or bottled Key lime juice. If Key lime juice is not available, use regular fresh or bottled lime juice.
Garnish each cupcake with a small piece of jellied lime candy slice instead of the lime peel.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

Serving (1 Cupcake)
Calories 260 (Calories from Fat 90), Total Fat 9g (Saturated Fat 4g, Trans Fat 0g), Cholesterol 40mg; Sodium 200mg; Total Carbohydrate 41g(Dietary Fiber 0g, Sugars 33g), Protein 2g

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!!


Apple Pie Cupcakes


My husband isn’t a fan of plain cake, but specialty cupcakes are a favorite. Last night I tried these Apple Pie Cupcakes. They turned out well, but they are not as high on the list as the Raspberry White Chocolate Cupcakes.

Still, if you like apple pie, you’ll enjoy these!

Tips: This cake is super light and so yummy! I think that adding a little cinnamon to the cupcake batter would make for a good addition!

This recipe supposedly makes 24 cupcakes (but I found it made 24 regular plus one pan of minis!) Also, I made two batches of frosting and needed every bit of it (I decorate rather than use a spatula to cover.) I found my smaller cookie scoop is the perfect batter dipper for mini cupcakes!


3 cups cake flour

1 tbsp baking powder

1/2 tsp salt

1 cup butter, softened

2 cups sugar

1/5 tsp vanilla extract

4 eggs

1 cup milk

1 can apple pie filling


1/5 cups butter

1.5 cups confectioner sugar

1/2 tsp ground cinnamon


Preheat oven to 350 degrees F. Line two 12-cupcake pans with paper liners.

In a medium bowl, sift together the cake flour, baking powder and salt.

With an electric mixer, cream the butter and sugar together on medium-high speed until light and fluffy.

Beat in the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition; add the vanilla extract and mix well to combine.

Add in the dry ingredients alternately with the milk; stir until just combined.

Pour into cupcake liners 1/2 – 3/4 full.

Bake until golden and a toothpick inserted in the center comes out clean, about 18-20 minutes.

Allow cupcakes to completely cool on a wire rack.

Once the cupcakes are cool using a melon ball scooper (or a knife) take two scoops out of the center of the cupcake and insert the pie filling enough to make it level with the edges of the cupcake. You may have to cut up the apples in the pie filling. (I just put the apple pie filling in my little chopper for a second and the pieces were perfectly sized for the cupcake.)

Beat the butter until light and fluffy. add the powdered sugar and cinnamon and beat until light and fluffy. Frost the cupcakes.


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!