Yellow Cupcakes with Creamy Vanilla Cream Cheese Frosting

Happy Halloween! Halloween is my daughter’s favorite holiday. It’s just fun to dress up… and candy is involved. 🙂

She had two friends over for a Halloween themed “dinner party” a couple of weeks ago. I made these moist and delicious cupcakes for dessert. I was very pleased when she announced that they were the best cupcakes she’s ever had! ❤

This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. It is part of a list named BA’s Best, a collection of essential recipes. I halved the cupcake recipe and doubled the frosting ratio.

We decorated them with candy eyes and sprinkles to make them festive for the occasion. They decorated caramel apples in the same fashion. Fun and tasty.

Yield: 12 frosted cupcakes

For the Cupcakes:

  • 1 1/2 cups plus 2 1/2 T cake flour, sifted
  • 1 cup granulated sugar
  • 1/2 T baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp baking soda
  • 1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2 T pieces
  • 1/2 cup buttermilk, at room temperature
  • 1 T vegetable oil
  • 3 large egg yolks
  • 1 large egg
  • 1/2 T vanilla extract
  1. Arrange rack in the center of the oven; preheat to 400°, preferably on convection. (If doubling the recipe, arrange the racks in the upper and lower third of the oven.)
  2. Line a standard 12-cup muffin tin with cupcake liners.
  3. Whisk flour, sugar, baking powder, salt, and baking soda in the bowl of a stand mixer fitted with the whisk attachment.
  4. Add butter, buttermilk, and oil and beat on medium speed, scraping down sides of bowl, until smooth.
  5. Whisk egg yolks, egg, and vanilla in a medium bowl until smooth.
  6. Add egg mixture to flour mixture in 2 additions, beating well between additions.
  7. Continue to beat on medium speed until mixture is homogenous and very thick, about 2 minutes.
  8. Using a scoop, divide batter evenly among muffin cups, filling two-thirds full (a level ⅓ cup batter per cupcake).
  9. Bake 5 minutes in the preheated 400° oven, then reduce oven temperature to 350°.
  10. Continue baking, rotating pans halfway through, until cupcakes have domed and spring back when touched in the center, 14 (on convection for 12 cupcakes) or up to 20-25 minutes in a standard oven.
  11. Transfer to a wire rack and let cool.

Note: If doubling the cupcake recipe, use 7 egg yolks plus 1 large egg.

Do Ahead: Cupcakes can be made 1 day ahead. Store airtight at room temperature (unfrosted) or in the refrigerator (frosted).

For the Creamy Vanilla Cream Cheese Frosting:

  • 8 ounces cream cheese, at room temperature
  • 6 tablespoons unsalted butter, at room temperature
  • 1 pinch of kosher salt
  • 2 cups powdered sugar
  • 1 T vanilla extract
  1. Using an electric mixer on medium-low speed, beat cream cheese, butter, and salt in a large bowl until smooth.
  2. Add powdered sugar and beat on low speed until incorporated, then increase speed to medium and beat until light and fluffy, about 2 minutes.
  3. Scrape down sides of bowl, then beat in vanilla.
  4. Pipe the frosting on cupcakes.
Note: The frosting recipe can be halved if it’s going to be spread instead of piped onto the cupcakes.

Meyer Lemon Breakfast Cake

I made this super moist and tender breakfast cake with my precious Meyer lemons. It could be made with regular lemons too, of course. I did think that the tangy glaze was a little over the top, so I modified the recipe to make half of the amount next time.

This recipe was adapted from Bon Appétit, via The View from the Great Island.com. I incorporated whole wheat pastry flour in addition to cake flour and baked the bread on convection in a Pullman loaf pan. Special and tasty. 🙂

For the Cake:

  • zest of 1 Meyer lemon
  • 1 cup granulated sugar
  • 2 sticks unsalted butter, at room temperature
  • 3 large eggs, at room temperature
  • 3/4 cup whole wheat pastry flour
  • 1 cup cake flour or all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/2 cup buttermilk
For the Glaze:
  • 3/4 cups powdered sugar
  • freshly squeezed Meyer lemon juice to thin, start with 1 tablespoon and add more as necessary
  1. Preheat oven to 350 degrees, preferably on convection.
  2. Lightly butter (or spray with cooking oil spray) a Pullman loaf pan or 9×5 loaf pan and line it with parchment paper with long ends so you can lift the bread out later for glazing and slicing. Crease the ends so that they do not fold over onto the cake while it is baking.
  3. Remove the peel from the lemon with a vegetable peeler. A serrated peeler works best for this. You want to remove just the yellow part of the peel, with little of the bitter white part.
  4. Put the sugar and lemon peelings in a food processor and process until the peels are completely incorporated into the sugar.
  5. Put the lemon sugar and butter into a stand mixer and cream until light and fluffy ~ a full 5 minutes.
  6. Beat in each of the eggs, one by one, making sure each egg is fully incorporated before adding the next one. Continue beating for another 2-3 minutes.
  7. Whisk together the flours, baking powder, and salt and add to the mixer, alternately with the buttermilk, beginning and ending with dry ingredients. Finish mixing by hand, to make sure everything is thoroughly mixed, but don’t over beat.
  8. Turn the batter into the prepared pan, spread out evenly, and bake on the center rack for about 40 minutes in a Pullman pan, or up to 50-55 minutes in a standard loaf pan, or until fully risen and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine).
  9. Let the bread cool in the pan for 10 minutes, then remove, using the parchment paper handles, and let fully cool on a rack.
  10. Meanwhile whisk together the sugar with enough lemon juice to make a thick glaze. Spread the glaze over the cooled bread.

Birthday Red Velvet “Owl” Cupcakes, Johnnycake, & The One Room Schoolhouse

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My daughter is so grown up for a second grader. She chose going to a Broadway show instead of a birthday party to celebrate her 8th birthday. She is a Broadway show tune junkie! 🙂 Another grown up choice was choosing red velvet cupcakes for her special birthday dessert. I thought that I wasn’t a red velvet fan- but these were super moist and wonderful. When we saw the owl cupcakes on Nancy Creative around Halloween, we both knew that we had to make them! I would say that the owl cupcake choice was the 8-year-old part of this birthday celebration, but I want them for my birthday too!! 🙂 The cupcake recipe was adapted from Martha Stewart Living.

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To make the owl’s eyes, I microwaved the oreos 3 cookies at a time for 7 seconds, but I still had trouble getting a clean split. I need more practice… I suppose it’s been too long since I’ve eaten oreos the right way! The eyeballs and beak were made out of m&m’s. The eyebrows are made from the remaining filling-less sides of the oreo cookies, scored slightly less than in half. Adorable!

Yield: 12 cupcakes

For the Cupcakes:

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  • 1 1/4 cups cake flour (not self-rising), sifted
  • 1 tablespoon unsweetened Dutch-process cocoa powder, sifted
  • 1 teaspoon coarse salt
  • 3/4 cup sugar
  • 3/4 cup vegetable oil (I used canola)
  • 1 large egg, room temperature (can put in a bowl of warm water to quickly change the temperature)
  • 1/4 teaspoon red gel-paste food color
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 3/4 teaspoons baking soda
  • 1 teaspoons distilled white vinegar
  • Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350 degrees (convection). Line a standard muffin tin with paper liners. (I used foil-lined paper liners.)
  2. Whisk together cake flour, and cocoa; add salt.
  3. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add the egg, beating until incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
  5. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter; mix on medium speed 10 seconds.
  6. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18 minutes (on convection). Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  7. To finish, top with Cream Cheese Frosting (recipe below).

Note: These are also wonderful as mini-cupcakes. Bake for 10 minutes on convection.

For the Cream Cheese Frosting:

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Yield: 2 cups, enough to frost 12 cupcakes

  • 4 ounces (1 stick) unsalted butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 1/2 pound (2 cups) confectioners’ sugar, sifted
  • scant 1/2 teaspoon pure vanilla extract
  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.
  2. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
  3. Using a pastry bag with a large fluted tip, pipe onto cupcakes in a circular motion, starting on the outer rim.

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Number Cookies: Our Family Tradition! 🙂

Another highlight of her birthday was that her class went on a field trip to a historic One Room Schoolhouse. She has been desperate to go on this trip because part of the fun is that everyone is supposed to dress in old-fashioned attire. She absolutely loves dressing up for everything- but this was particularly special because she wore one of my old dresses! (Thanks to her Nana who saves everything! :)) With a felt bonnet too. Super cute.

The kids also bring their lunch in baskets- with each item wrapped in bandanas or cloth. She brought an apple, a buttered roll, dried fruit, and a buttered johnnycake. We had problems coming up with a vessel for her drink…. Makes one appreciate modern conveniences!

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For the New England Johnnycake:

Yield: 12 standard muffins or 1 8-inch square cake (12 squares)

  • 1 1/3 cups all-purpose flour
  • 1 cup corn meal
  • 4 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/3 cup maple syrup
  • 2/3 cup milk
  • 1/4 cup oil
  • 2 large eggs
  1. Preheat an oven to 375 degrees (convection).
  2. Sift together the dry ingredients.
  3. Add the milk, syrup, oil, and eggs. Stir until just incorporated.
  4. Bake in a lined or greased muffin tin for 14 minutes, or in an 8-inch square pan for 20 to 25 minutes.

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One Year Ago:

Alton Brown’s Berry Muffins

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I am such a muffin fan. Last weekend, after my kids finished their Sunday morning swim practice, they were begging to go to Dunkin’ Donuts! Admittedly, I have brought them there for breakfast in the past… I know that it’s not a habit I want to start!

I had seen this recipe on A Pug in the Kitchen earlier that morning- in a blueberry muffin version. I am an Alton Brown fan and the pictures were enticing. I adapted the recipe by making strawberry muffins, using Greek yogurt, adding vanilla extract, and sprinkling the top with turbinado sugar. The result was delicious. Much like cake! So much better than donuts! Also reminiscent of the Strawberry Shortcake Cookies that I make every year after we go strawberry picking. Everyone loved them. 🙂 Hopefully I won’t hear any pleads for donuts in the near future….

Yield: Makes 12 muffins

  • 12 1/2 ounces cake flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • Heavy pinch coarse salt
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1 egg
  • 1 cup fat-free Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped fresh strawberry pieces (or fresh blueberries)
  • Vegetable spray, for the muffin tins
  • turbinado sugar, for sprinkling
  1. Preheat oven to 380 degrees F (convection). Grease the muffin pan with non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt and set aside.
  3. In another large bowl, whisk together the sugar, oil, egg, yogurt, and vanilla.
  4. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the berries. Stir mixture for a count of 10. Add 1 cup berries to mixture and stir 3 more times. Reserve the remaining 1/2 cup of berries.
  5. Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly.
  6. Sprinkle the top of each muffin with turbinado sugar, if desired.
  7. Place into the oven and increase the temperature to 400 degrees. Bake for 17 to 20 minutes, rotating pan halfway through. Remove from oven, turn out, and cool completely on a rack. Serve immediately or store in airtight container for 2 to 3 days.

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One Year Ago:

Orange Chiffon Easter Bunny Cake with Orange Cream Cheese Frosting

My grandmother was a wonderful baker. Years ago, My mom gave me a bunny cake pan that had been my grandmother’s, along with her bunny cake recipes. I take it out as an Easter decoration. 🙂

I always say that I am going to make a bunny cake for Easter but have been apprehensive; the cake pan is like a cake pop pan in that the batter is supposed to rise into the second half of the pan and fill the mold. This year, (finally!) I had the brilliant idea to bake each half of the bunny separately and then ice them together! Seems like an obvious solution now…. My mom was so happy to see the bunny cake. 🙂

This cake was incredibly moist, light, and bright-flavored from the orange zest and juice. This recipe was adapted from Cupcakes! via Wilde in the Kitchen and The Not So Creative Cook and was originally for 24 cupcakes. DELICIOUS!

Yield: Makes one Bunny Cake or 24 standard cupcakes

For the Orange Chiffon Cake or Cupcakes:

  • 1 ½ cups cake flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ¼ tsp coarse salt
  • 1/3 cup canola oil
  • 4 large eggs, separated
  • 1/3 cup water
  • grated zest of one half of an orange, about 1 1/2 tsp
  • ¼ cup orange juice, freshly squeezed, about 1/2 of an orange
  • 1 tsp vanilla
  • ¼ tsp cream of tartar
  1. Preheat oven to 325 F and prep the cake pan with cooking spray; alternatively prep 24 muffin cups with paper liners.
  2. Sift together cake flour, ¾ cup sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, egg yolks, water, zest, juice and vanilla extract. Beat the mixture until smooth, about 3 minutes.
  3. In another bowl, beat egg whites and cream of tartar until foamy. Slowly add the remaining 1/4 cup of sugar and beat until whites are glossy and smooth.
  4. Add whites in three portions to the batter mixture, folding gently until no streaks remain.
  5. Pour batter into prepared pan, about 1/4-inch below the top and/or pour about ¼ cup of batter into each muffin cup, should be about ¼-inch below the tops of the liner. If using a cake mold, place the cake pans on a rimmed cookie sheet.
  6. Bake for 22-26 minutes (convection) for the cake, or 14 minutes for cupcakes (convection), or until tops are golden and cupcakes test done with a toothpick. (I cook the deeper side of the bunny cake mold 1-2 minutes longer than the more shallow side.)
  7. Remove to a wire rack and allow to cool for 1 minute in pan. Remove cupcakes/cake from the pan and rest them on their sides to cool completely.

For the Orange Cream Cheese Frosting: (you will have extra if making the cake)

  • ½ cup butter, 1 stick, room temperature
  • 6 ounces cream cheese, room temperature (I used light cream cheese)
  • 1 tsp vanilla extract
  • grated zest of 1/2 of an orange, about 1 1/2 tsp
  • pinch of coarse salt
  • 3 cups powdered sugar, plus more for dusting
  • 3 jellybeans for the eyes & nose
  1. Cream together butter and cream cheese.
  2. Add vanilla and orange zest, beating until smooth.
  3. Add powdered sugar and salt; beat on medium for about 2 minutes, until frosting is light and fluffy.
  4. Generously frost one half of the bunny, then sandwich it with the other side of the cake mold. Generously frost the bottom of the cake so that it will stand upright on a platter.
  5. Fill a pastry bag with the remaining frosting. Using a decorative tip, pipe the seam between the 2 halves with the remaining frosting. Alternatively, frost the cupcakes after filling the pastry bag.
  6. Glue jelly bean eyes and nose to bunny with frosting.
  7. Dust the cake with powdered sugar and serve.

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I made a Carrot Cake Bunny Cake as well… Yes, a Bunny Cake Baking Monster has been created! TWO Bunny Cakes for one Easter… Madness! 🙂

I made a mistake by making half of this fabulous recipe to fill my mold. 😦 Because of the weight of the cake and the thickness of the cake (really the thinness!) it was not as successful in appearance as the Orange Chiffon Bunny Cake. It was sooooo delicious though! I used the orange cream cheese frosting as well. Next year, I will make the full recipe (as below) (with extra cupcakes) and post a new photo.

This recipe was adapted from Food and Wine, contributed by Jodi Elliot of Urban Farmer in Portland, Oregon. It was a “staff-favorite” recipe, my favorite recipes to make! I liked how the carrots were weighed versus measured after being grated. It was very moist and delicious!! I can hardly wait to make it again… 🙂

For the Carrot Cake:

  • 1 cup pecans (4 ounces)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 4 large eggs
  • 2 cups sugar
  • 1 pound carrots, peeled and coarsely shredded
  1. Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans. (Alternatively, butter and flour the bunny mold and additional cupcake liners.
  2. Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
  3. In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
  4. In a small bowl, whisk the oil, buttermilk and vanilla.
  5. In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients.
  6. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, or until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
  7. Frost, decorate, and dust the cake with confectioner’s sugar as in the Orange Chiffon Cake above. Serve.

One Year Ago:

Speculoos

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I am not a fan of packaged cookies- my one exception is Biscoff. I LOVE them! When I saw this bakery version of my favorite spiced shortbread cookie from Belgium, I could barely wait to make them. This recipe is from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. To be just like Thomas Keller, I followed all of the instructions precisely including his method to roll out the dough. The dough is pounded with a rolling-pin to flatten it during the rolling process in order to prevent cracking- it worked quite well! Because I also wanted to present mine just like Thomas Keller, I sprinkled the cookies with powdered sugar just before serving. 🙂 The dough could also be topped with turbinado sugar prior to baking. (next time!) I cooked some of the cookies until the edges were lightly brown and others a little bit longer. All were delicious, but I preferred the cookies that cooked slightly longer as they were more reminiscent of crispy Biscoff. GREAT!

I am bringing this dessert to Fiesta Friday (#6) over at The Novice Gardener this week- visit to check out the party! A FEAST 🙂

  • 3/4 cup (104 g) all-purpose flour
  • 1/2 cup plus 1 1/2 T (74 g) cake flour
  • 1/2 cup plus 2 T (74 g) whole wheat flour
  • 1/4 tsp (1.3 g) baking soda
  • 1/2 tsp (1.3 g) ground cinnamon
  • 3/8 tsp (1.3 g) Kosher salt
  • 1/3 cup (74 g) dark brown sugar, lightly packed
  • 1/4 cup plus 2 1/4 tsp (59 g) granulated sugar
  • 1 1/8 tsp (8 g) Clover honey
  • 6.2 oz (177 g) unsalted butter, at room temperature
  • powdered sugar for dusting or turbinado sugar for sprinkling
  1. Place the all-purpose flour in a medium bowl and sift in the cake and whole wheat flours. Break up any lumps of flour remaining in the sieve and add them to the bowl. Sift in the baking soda and cinnamon. Add the salt and whisk together.
  2. Combine both sugars in a bowl and whisk to break up any lumps. Using a fork, stir in the honey.
  3. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and cream the butter until smooth.
  4. Add the sugar mixture and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
  5. Add the dry ingredients in 2 additions, mixing on low-speed for 15 to 30 seconds after each, or until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.
  6. Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 4- by 6-inch block. Wrap in plastic wrap and refrigerate for at least 2 hours, or, preferably, overnight.
  7. Position the racks in the upper and lower thirds of the oven and preheat the oven to 325 degrees. (I used convection.) Line two sheet pans with Silpats or parchment paper.
  8. Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling-pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat. (This will prevent the dough from cracking as it is rolled.) Roll out to just under 1/8 inch thick. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut into cookies.
  9. Using a decorative cutter (they would be pretty as snowflakes), cut out the cookies and arrange them on the prepared sheet pans, leaving about 3/4 inch between them. If necessary, push the trimmings together, refrigerate until firm, and reroll. If the dough softens, return it to the refrigerator until the cookies are firm enough to transfer to the sheet pans. (I cut the shapes, stack them with plastic wrap between each layer, and refrigerate for 1-2 hours (or overnight) prior to baking.)
  10. Bake the cookies until golden brown, 13 to 15 minutes, reversing the positions of the pans halfway through baking. Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
  11. The cookies can be stored in a covered container for up to 3 days. Just before serving, sift powdered sugar over the cookies.

One Year Ago:

If you like this you may also like:

Low-Fat Oat & Whole Wheat Buttermilk Waffles

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We ate these for breakfast on a SURPRISE snow day! I love having extra time to make a special breakfast on a weekday. 🙂 This recipe eliminates fat compared to a traditional waffle recipe by using egg whites and low-fat buttermilk. To make it even healthier, it could be served with fresh fruit in lieu of maple syrup. We opted for banana slices AND maple syrup!! You have to live it up on “vacation”!! This recipe was adapted from Martha Stewart Living.

  • 3/4 cup rolled oats
  • 1 cup plus 2 tablespoons whole-wheat flour
  • 1 cup plus 2 tablespoons cake flour, (not self-rising)
  • 3 tablespoons instant non-fat dry milk
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 large whole egg
  • 2 large egg whites (1 egg can be substituted)
  • 2 1/4 cups non-fat or low-fat buttermilk
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 pints assorted fresh fruit, such as raspberries, blueberries, boysenberries, and peaches, or bananas, for serving, optional
  • pure maple syrup, for serving, optional
  • Vegetable-oil cooking spray
  1. Preheat a waffle iron. Place oats in the bowl of a (mini) food processor, and process until coarsely ground, about 30 seconds. Transfer to a medium bowl, and whisk in whole-wheat flour, cake flour, dry milk, sugar, salt, baking powder, and baking soda.
  2. In another medium bowl, whisk together egg(s) and buttermilk. Pour into the dry ingredients, add melted butter, and whisk together until thoroughly combined.
  3. Spray waffle iron with cooking spray. Quickly pour about 1 1/2 cups batter onto center of grid. Use a rubber spatula to spread the batter evenly out to the edges. Bake waffles until golden brown, about 5 minutes. Transfer to a warm oven. Repeat until all batter is used.
  4. Cut waffles into squares; serve two per person topped with fruit or maple syrup, as desired.

One Year Ago:

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