I had never heard of hummingbird cake until I saw a post on Annie's Eats a couple of years ago, and I was mainly intrigued by the beautiful pineapple flowers. Apparently, hummingbird cake is a very southern thing, which explains why I had never heard of it or tried it. Think banana nut bread meets coconut and pineapple. Sold yet? Surprisingly, I am. I am not a fan of either coconut or pineapple, but these are pretty dang good. I've made them a few times now, and everyone loves them. They have a great crumb, moisture factor, and texture. 

I like to pair these with a marshmallow cream cheese (amazing!) and when you top them with the pineapple flower, you can't go wrong. They're pretty and tasty. And, you can make them without a mixer. In one bowl. I love recipes like that. The other bonus is that this recipe works perfectly for me at high altitude. No adjustments needed!

Wondering about those pineapple flowers? The tutorial is coming this week! If you don't have the time or desire to make the flowers, these cupcakes are fantastic without them.

Hummingbird Cupcakes Recipe
Makes 24 cupcakes
Print this recipe

For the cupcakes:
12 tablespoons butter, melted and cooled
1 1/3 cups sugar
2 teaspoons vanilla
2 eggs
1 1/3 cups mashed ripe bananas
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups all purpose flour
2/3 cup crushed pineapple, drained
2/3 cup walnuts, chopped (optional)
2/3 cup shredded coconut

For the frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup melted marshmallows or marshmallow cream
1 pound powdered sugar

Preheat your oven to 350 degrees and place cupcake liners in your muffin tins.

To make the cupcakes, in a large bowl combine the butter, sugar and vanilla and whisk until combined. Whisk in the eggs. Once incorporated, add in the mashed bananas and whisk in. Mix in the baking soda, salt, and cinnamon until combined. Whisk in the flour. With a rubber spatula, fold in the crushed pineapple, nuts (if using), and coconut. Once combined, fill the cupcake liners about 3/4 full (or about 1/4 cup of batter).

Bake for 20-22 minutes or until a toothpick comes out clean. Let them cool in the pans for 5-10 minutes and then remove to a wire rack to cool completely.

While the cupcakes are cooling, make the frosting. In a mixing bowl, cream together the cream cheese and butter. Add in the melted marshmallows or marshmallow cream until combined. Mix in the powdered sugar and mix until smooth and creamy. Pipe on top of the cupcakes. Add a pineapple flower on top (if using).

Cupcakes barely adapted from Annie's Eats, originally from Martha Stewart's Cupcakes
Frosting fromPaula Deen

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For years I have been searching for the best chocolate frosting recipe. Essentially I wanted something that looked like the chocolate frosting you can get in the can but it needed to taste better (although I loved that frosting when I was a kid). I wanted it to be dark in color and super chocolatey. I wanted it to not taste like sour cream (like many of them do). I wanted it to taste like canned chocolate frosting...but not.

And then I finally found it. Well actually I found it months and months ago but I never tried it until a few weeks ago. And then I kicked myself for not trying it sooner. I do this a lot unfortunately. The secret ingredient is Ovaltine. I realize this is pretty unorthodox, but it totally works.

I could happily eat this frosting with a spoon. If you're looking for the perfect chocolate frosting, look no further. You've found it.

By the way, a year ago I started this little blog on a day when I had nothing to do at my office. Here I am a year later, laid off from that job, but happily running a bakery and living my dream. I love all of you guys. It's so much fun to do this; read your comments; feel your love on Facebook, Twitter, Instagram, and Pinterest; and stalk my stats on Google Analytics to see how many people are reading and what you guys are checking out! I'm addicted, and I love it! Thanks for everything! You are the best!  

The Best Chocolate Frosting Recipe
Makes enough for one 8-inch or 9-inch cake or 24 cupcakes
Print this recipe

Note: You can make this in a stand mixer, food processor, or with a hand mixer.

12 tablespoons butter, room temperature
1/2 cup unsweetened cocoa (use Dutch Process if you have it)
1/2 teaspoon salt
2 1/2-3 cups powdered sugar
2 tablespoons milk
2 teaspoons vanilla
Scant 1/2 cup heavy cream
1/3 cup rich chocolate Ovaltine powder

In a mixer or food processor, cream together the butter, cocoa, and salt until well combined. Scrape down the sides of the bowl and add in 2 1/2 cups of the powdered sugar, milk, and vanilla and mix until smooth.

In a separate bowl, whisk the Ovaltine into the cream and then add that into the mixing bowl while it's running on low. Blend until well combined and smooth. If it's grainy, mix longer or put in the fridge and let it firm up a bit and then remix. Add up to another 1/2 cup powdered sugar if needed.

From Confections of a Foodie Bride who adapted it from the Joy the Baker cookbook

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It's the time of year for every food blogger to post something red velvet, so I figured I had better jump on the wagon. The L-O-V-E holiday is coming up in less than a week, and if you haven't made one of these, it's about time! What's the deal with red velvet you ask? Well, it's a buttermilk cake with a hint of cocoa in it. It definitely doesn't taste like chocolate. It's a bit tangy, and when paired with cream cheese frosting, it's pretty incredible. Plus, it's pretty. And we all love that, right?

I have tried several red velvet cake recipes, and this is my favorite by far. They have great flavor, they're not dry, and they are bright red. Last year I made mini green velvet cupcakes for St. Patrick's Day, so know that you can substitute out the food coloring if you want to go with something different. It was a fun change! I almost always use gel food color, but with these you'll need the liquid. Do yourself a favor and buy the separate bottle of red food color that is one ounce. Perhaps if you don't have to measure anything, maybe you can do a better job of avoiding getting red dye everywhere. Including on your hands and under your nails. Or maybe that's just me who does that every.single.time!

Red Velvet Cupcakes Recipe
Makes about 20
Print this recipe

*If you're baking at high altitude, please follow the * adjustments!

For the cupcakes:
1 cup shortening
1 3/4 cup sugar
2 1/4 cup cake flour
1 1/4 teaspoon salt
2 eggs (*3 eggs*)
1 cup (*plus 2 tablespoons*) buttermilk
1 teaspoon vanilla
1 teaspoon (*3/4 teaspoon*) baking soda
1 1/2 teaspoon white vinegar
1 ounce red food color
1 1/2 teaspoons cocoa powder 

For the cream cheese frosting:
1 1/2 packages cream cheese (12 ounces)
3/4 cup butter
1 1/2 pounds powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla

Preheat your oven to 350 degrees (*375 degrees for high altitude*).

In your mixing bowl fitted with the paddle attachment, cream together the shortening and sugar. In a large liquid measuring cup, combine the eggs, buttermilk, vanilla, baking soda, vinegar, and salt. Add the flour into the mixing bowl in three additions, alternating with the wet ingredients. Start and end with the flour. Once combined, stir together the red food color and cocoa powder in a small bowl. Add into the batter and mix just until incorporated.

Divide the batter into muffin tins with liners, filling each with about 1/4 cup of batter. Bake for 15-17 minutes (*12-15 minutes*) or until a toothpick comes out clean. Cool in the pan for a few minutes and then remove from the pan to cool completely.

While the cupcakes are cooling, make the cream cheese frosting. In your mixing bowl fitted with the paddle, cream together the butter and cream cheese until smooth. Add the vanilla and salt and mix until incorporated. Add the powdered sugar in three additions and mix until smooth. Pipe onto cooled cupcakes.

Source: The Pioneer Woman Cooks cookbook

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So here's the thing. I've been searching for years for the perfect vanilla cupcake recipe. And while I cannot guarantee that this will be my favorite years from now, it is the best I've found. Hands down. It tastes like butter and vanilla, it has a slightly crunchy top, it's moist (sorry) and fluffy. It's perfection. Oh, and did I mention it's easy to make? There's no creaming of the butter and sugar, there's no sifting of the dry ingredients, and there's no softening of the butter. It's a different method, which makes it fun. To me at least. I might be one of the few who gets excited about things like this.

I've tried dozens upon dozens of different vanilla cupcake recipes. Seriously. When I did my most recent search, I printed out this recipe first and another one second. Of course I started with the other recipe first and tried five different variations of that one. Five. It was a recipe that had melted butter and oil in it so I tried it that way and then all oil and then all butter and then half apple sauce (which had great texture but tasted like apples not-so-surprisingly) and then with an extra egg (which made it taste like egg cupcakes-disgusting!). So I was about to give up and go with the half butter/half oil mixture but I told myself to try the other recipe. Just. In. Case.

And then I did a happy dance. In the middle of my kitchen with my dogs wondering what the heck I was doing. That was two weeks ago, and I've made this five times since then. It is by far the best recipe I've found. To clarify, I haven't eaten it five times since then, just made it. I have, however, wanted to eat it all five times.

A couple of notes: when you make this, you are going to question everything you've ever read on here because there's no way this recipe can be that good when there are really large chunks of butter in the batter. Trust me. It will work. That's how it's supposed to be. However, the amount of butter in these is slightly ridiculous (but worth it--don't skimp!), and you will probably pour some out of the cupcake tins after they bake. Just roll with it. Place the cupcakes on a paper towel while cooling to soak it up, too. Let the cupcakes cool completely before trying them. Also, these are the best the day they are made. I don't recommend making them a day before you're going to serve them.

I had to adapt this recipe for high altitude so I made a few changes, but it's nothing too complicated. Be sure to check those out if you're baking at high altitude (in bold below). Also, since it's the Superbowl on Sunday, I recommend tinting some frosting to celebrate the Ravens and 49ers.

The Perfect Vanilla Cupcake Recipe
Makes 24 cupcakes
Print this recipe

*Note: The high altitude adaptations are in bold.

For the cupcakes:
1 3/4 cups cake flour
1 1/4 cups all purpose flour
2 cups sugar
1 tablespoon (*2 1/2 teaspoons*) baking powder
3/4 teaspoon salt
1 cup cold butter cut into 1-inch cubes
4 eggs
1 cup (*+ 2 tablespoons*) whole milk
1 tablespoon vanilla extract

For the vanilla buttercream:
1/2 cup butter, softened
1 tablespoon milk
1/8 teaspoon salt
1 tablespoon vanilla (clear vanilla keeps it white)
1 pound powdered sugar (about 3.5-4 cups)
1 cup shortening

Preheat the oven to 325 degrees (*350 degrees for high altitude*) and line muffin tins with liners.

To make the cupcakes, add the dry ingredients to the bowl of your mixer and mix on low until combined. Add the cold butter into the dry ingredients and mix on low using the paddle attachment just until the butter is coated with flour.

In a large glass measuring cup or bowl (preferably with a spout), whisk together the eggs, milk, and vanilla. With the mixer on medium low speed, add the wet ingredients in three parts, scraping down the sides of the bowl as you go. Beat until all the ingredients are incorporated but don't overmix. Fill the cupcake liners 2/3 full or with about 1/4 cup of batter. Bake until a toothpick comes out clean, about 17-20 minutes (*high altitude about 16-18 minutes*). Place the cupcakes on a paper towel to cool completely.

To make the buttercream, place the butter, milk, salt, and vanilla in the bowl of an electric mixer. Mix on medium using the paddle attachment (or use a hand mixer) until everything is blended. Add in half the powdered sugar and mix on low until combined. Add in the shortening and mix on medium until smooth. Scrape down the sides of the bowl. Add in the rest of the powdered sugar and mix on medium high until smooth. Scrape down the sides of the bowl again and mix until smooth. If the frosting is too thick, you can add more milk one teaspoon at a time.

Once the cupcakes have cooled, use a spatula or a piping bag to frost the cupcakes and add whatever decoration you desire. Serve the same day.

Cupcakes adapted from Billy's Vanilla, Vanilla Cupcakes

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Have you ever wondered about or wanted the recipe for that beauty in my header? Well here you go. I love this cupcake. A rich chocolate cake, vanilla bean salted caramel filling, and chocolate ganache frosting topped with sea salt. They are the most perfect, most rich cupcake ever. These will knock you off your feet. If I could marry a cupcake, I would be Mrs. Salted Caramel Cupcake thank you very much. The only wedding present we'd need would be a treadmill. And I would happily hop on one every day.

And it's not just me who loves these cupcakes. It's everyone except for those people who hate chocolate (I don't understand those people by the way). I've seen people devour these proudly, and I've seen people hide in corners lost in their own experience. I know that sounds super strange, but when you try one you will understand. These certainly make other desserts pale in comparison.

Since there's three parts to these cupcakes, I recommend making the caramel sauce a day before (or you can use something store bought). Then you can make the cupcakes and frosting the day of and assemble. They are definitely worth any time spent. Oh, and don't forget the sea salt at the end. If you skip that, it definitely won't be the same. The salt helps to temper the sweetness and provides the perfect balance of salty and sweet. Ahhh...and I'm going to go have another one. I've just convinced myself again. 

Salted Caramel Chocolate Cupcakes Recipe
Makes 12 cupcakes
Print this recipe

*Note: If you're making these at high altitude, use 3 eggs instead of 2 and increase your oven temperature to 375 degrees. Bake for 16-18 minutes or until a toothpick comes out clean.

For the cupcakes:
3 ounces bittersweet chocolate, chopped
1/3 cup Dutch process cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs*
2 teaspoons white vinegar
1 teaspoon vanilla

About 1 cup caramel sauce, divided

For the frosting:
8 oz good semisweet chocolate
1/2 cup heavy cream
2 tablespoons sugar
2 tablespoons corn syrup
2 tablespoons butter

Sea salt for sprinkling

Preheat your oven to 350 degrees.
*High altitude: preheat to 375 degrees.*

For the cupcakes, in a medium bowl, combine the chopped chocolate, cocoa powder, and hot coffee. Let sit for one minute and then whisk until smooth. Set in the refrigerator to cool completely, about 15-20 minutes. Whisk in the oil, eggs, vinegar, and vanilla until blended. Add in the salt and baking soda and whisk until incorporated. Add in the sugar and bread flour and whisk until smooth. Divide the batter among 12 muffin cups in a muffin pan (about 1/4 cup of batter each). Bake until a toothpick comes out clean, about 17-19 minutes (*16-18 minutes for high altitude*). Cool cupcakes in the pan for about 10 minutes and then remove to the counter and let cool completely.

While the cupcakes are baking and cooling, make the frosting. In a small saucepan, mix together the cream, sugar, and corn syrup. Heat over medium until sugar has dissolved and mixture is very hot. Pour over chocolate and let sit for 2 minutes, giving the chocolate time to melt. Stir until chocolate has melted, add the butter, and stir until melted. If the chocolate won't fully melt, you can heat it in the microwave for 30 seconds. Let the frosting sit for about 10-20 minutes, stirring periodically. It will firm up as it cools. If it hardens too much, simply reheat for about 10 seconds until it's spreadable again.

Once the cupcakes have cooled, core out some of the middle using an apple corer or a knife. Fill the space with the caramel sauce. Pipe the cooled frosting on top of the cupcakes and sprinkle with sea salt.

Chocolate cupcake recipe from America's Test Kitchen.

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I have finally found the perfect chocolate cupcake recipe. I have been searching and trying recipes for years with no success. My favorite chocolate cake recipe is too crumbly for a cupcake and the other ones that I've tried have been too dry or not chocolatey enough. I *almost* gave up and went with box mixes. Almost. The funny thing is that I've had this recipe printed for at least a year but haven't tried it. I always kick myself when I do that. So, this recipe is moist (sorry) and very chocolatey. It can stand up on its own like a cupcake should, but it's not dry or gummy. The addition of the brewed coffee enhances the chocolate flavor without making it taste like coffee. Just a warning that you'll need bread flour to make this cupcake. This helps to make the cupcake sturdy because of those gluten bonds forming. I don't recommend using all purpose or cake flour instead. While I haven't tried it, I think you'll end up with a crumbly cupcake.

Oh, and did I mention that you can make these in one bowl with a whisk? That's right. No mixer required.   

The other bonus is that it's already meant for 12 cupcakes, so I didn't have to do any weird scaling down and I only had to make two small adjustments for high altitude. Score! All I did was add an egg and increase the baking temperature. So check out the note below for the high altitude adjustments.

If you want to know about the rest of this cupcake, here it is. I added Andes creme de menthe baking pieces to the cupcake batter, which gave it a slight mint flavor. Then I dunked the cupcakes in ganache to enhance the chocolate even more. It's topped with a peppermint buttercream, which has just a hint of peppermint so that it's pleasant and refreshing but doesn't taste like you just brushed your teeth. And to give it a little color, I sprinkled crushed candy cane pieces on top of the frosting. It is the perfect combination of chocolate and peppermint in my opinion.

Chocolate Peppermint Cupcakes Recipe
Makes 12
Print this recipe

*Note: If you're making these at high altitude, use 3 eggs instead of 2 and increase your oven temperature to 375 degrees. Bake for 16-18 minutes or until a toothpick comes out clean.

For the cupcakes:
3 ounces bittersweet chocolate, chopped
1/3 cup Dutch process cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 eggs*
2 teaspoons white vinegar
1 teaspoon vanilla 
1/2 cup Andes creme de menthe baking pieces

For the ganache:
2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon corn syrup

For the peppermint buttercream:
1/2 cup butter, softened
2 tablespoons milk
1/8 teaspoon salt
1 tablespoon vanilla
1/2 teaspoon peppermint extract
1 pound powdered sugar (about 3.5-4 cups)
1 cup shortening

For the topping:
2-3 candy canes, crushed

Preheat your oven to 350 degrees.
*High altitude: preheat to 375 degrees.*

For the cupcakes, in a medium bowl, combine the chopped chocolate, cocoa powder, and hot coffee. Let sit for one minute and then whisk until smooth. Set in the refrigerator to cool completely, about 15-20 minutes. Whisk in the oil, eggs, vinegar, and vanilla until blended. Add in the salt and baking soda and whisk until incorporated. Add in the sugar and bread flour and whisk until smooth. Fold in the Andes baking pieces. Divide the batter among 12 muffin cups in a muffin pan (about 1/4 cup of batter each). Bake until a toothpick comes out clean, about 17-19 minutes (*16-18 minutes for high altitude*). Cool cupcakes in the pan for about 10 minutes and then remove to the counter and let cool completely.

While the cupcakes are cooling, make the peppermint buttercream. Place the butter, milk, salt, vanilla, and peppermint extract in the bowl of an electric mixer. Mix on medium using the paddle attachment (or use a hand mixer) until everything is blended. Add in half the powdered sugar and mix on low until combined. Add in the shortening and mix on medium until smooth. Scrape down the sides of the bowl. Add in the rest of the powdered sugar and mix on medium high until smooth. Scrape down the sides of the bowl again and mix until smooth. If the frosting is too thick, you can add more milk one teaspoon at a time. Transfer the frosting to a piping bag and set aside. 

When the cupcakes are cool, make the ganache. Place the chocolate, heavy cream, powdered sugar, and corn syrup in a microwave safe bowl. Microwave for 30-second intervals, stirring in between, until smooth. Dunk the top of the cupcakes into the ganache and let harden, about 20 minutes. You can speed this process up by putting the cupcakes in the refrigerator. 

Once the ganache has set, pipe the frosting on the cupcakes and sprinkle with the crushed candy canes.  

Cupcake and ganache recipe from Cook's Illustrated. Frosting recipe from She Makes and Bakes

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After 20 hours of traveling, I'm back home in Denver from France. However, I still am crazy jetlagged, so I'm going to keep this short and sweet. Definitely sweet.

Last week I told you that I would show you a great variation on the pumpkin muffins. Well, here you go. Pumpkin cupcakes with caramel frosting or a cinnamon cream cheese frosting. I really couldn't decide which was my favorite, so I highly recommend that you do whatever sounds best and then try the other one with your next batch. Decisive, right? Sorry, like I said, I'm jetlagged. The caramel buttercream tastes very fall-like and the cinnamon cream cheese frosting provides a nice tang. I had some leftover cream cheese frosting in my freezer, so I dusted cinnamon on top of the frosting, but you can mix it in  the frosting. That's probably what I'd do next time, even though the dusting is pretty. Either way, these cupcakes will be a big hit!   

Pumpkin Cupcakes with Cinnamon Cream Cheese or Caramel Frosting Recipe
Makes 36 cupcakes
Print this recipe

Note: This provides recipes for a cinnamon cream cheese frosting and a caramel frosting. Both are wonderful paired with the pumpkin cake, so I recommend you choose which one sounds best to you. You don't need to make both.

For the cupcakes:
2 1/4 cups sugar
2 cups all purpose flour
1 1/3 cups cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon nutmeg
4 eggs
15 ounce can of pumpkin
1 cup buttermilk
1/2 cup unsweetened applesauce
1/3 cup canola oil

For the cinnamon cream cheese frosting:
1 1/2 packages cream cheese (12 ounces)
12 tablespoons butter
1 1/2 pounds powdered sugar
1/4 teaspoon salt
2 teaspoons vanilla
1/2-1 teaspoon cinnamon

For the caramel  frosting:
1/2 cup butter
8 ounces brown sugar (about 1 cup + 2 tablespoons packed)
1/4 cup milk
1/8 teaspoon baking soda
1/2 tablespoon light corn syrup
2 cups powdered sugar

To make the cupcakes, preheat your oven to 350 degrees.

In a large bowl, mix together the first nine ingredients. Form a well in the dry ingredients, and add the eggs, pumpkin, buttermilk, applesauce, and oil into the middle. Mix those ingredients together, and then stir everything together until just incorporated. Line 36 muffin tins with liners. Spoon about 1/4 cup of batter into the liners or until they're about 2/3 of the way full. Bake for 15-17 minutes or until a toothpick comes out clean. Let cool.

To make the cream cheese frosting, in your mixing bowl fitted with the paddle, cream together the butter and cream cheese until smooth. Add the vanilla and salt and mix until incorporated. Add the powdered sugar one cup at a time and mix until smooth. It's best to weigh your powdered sugar because your amount in cups will depend on your humidity. Mix in 1/2 teaspoon of cinnamon and taste. If you like a stronger cinnamon flavor, add more. Transfer to a piping bag and pipe onto cooled cupcakes. 

To make the caramel frosting, in a medium saucepan, melt the butter over medium heat. Add in the brown sugar and bring to a boil while stirring. Stir in the milk, baking soda, and corn syrup and bring to a boil again. Remove from heat and cool completely (about an hour). Transfer to a mixing bowl, add the powdered sugar, and mix on medium speed until it's creamy and smooth. Transfer the frosting to a piping bag and pipe onto the cupcakes.
 
Sources: Cupcakes from Taste of Home, cream cheese frosting from The Pioneer Woman cookbook, caramel frosting from Big Book of Cupcakes 

So while I'm not excited about fall temperatures and shorter days, I am excited for fall baking. It's one of my favorite times of the year to be in the kitchen. And last weekend was no exception. I got to make one of my favorite cupcakes: caramel apple cupcakes.

These have an apple spice cake, caramel buttercream, and caramel drizzled on top. I happen to think they're beautiful and tasty. The cake recipe below is for high altitude. If you don't live at high altitude, I recommend you use a spice cake recipe or your favorite vanilla cake recipe and then doctor it up. You also can use a boxed spice or vanilla cake mix. If you use vanilla cake, be sure to add the apples and spices. If you're using a spice cake, add in the apples. The caramel buttercream is perfect for all altitudes, as is the caramel drizzle. Also note that the recipe below is for 12 cupcakes. If you use a recipe or a box mix that makes 24 cupcakes, double the apples/spices that you add. It sounds kinda complicated, but I promise it's not. I usually make the cupcakes one day and make the frosting and decorate the next day to split it up a bit. These are well worth the effort and the time spent in your kitchen!  

Caramel Apple Cupcakes Recipe
Makes 12 cupcakes
Print this recipe

Note: This cake recipe is for high altitude. If you're at regular altitude, use your favorite vanilla cake recipe and add in the apples and spices or your favorite spice cake recipe and add in the apples. If the recipe or box mix makes 24 cupcakes, double the apple/spice amounts indicated below.

For the cupcakes (highaltitude):
1/2 cup butter
3/4 cup sugar
2 eggs
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
3/4 cup milk
1 1/2 cup cake flour
1/2 green apple, peeled and diced

For the frosting (any altitude):
1/2 cup butter
8 ounces brown sugar (about 1 cup + 2 tablespoons packed)
1/4 cup milk
1/8 teaspoon baking soda
1/2 tablespoon light corn syrup
2 cups powdered sugar

For the caramel sauce (any altitude):
Caramel sauce for ice cream or
5 caramel candies
1-2 tablespoons cream

To make the cupcakes, preheat your oven to 375 degrees and line a muffin pan with 12 liners.

In a mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs until incorporated. Mix in the baking powder, salt, cinnamon, nutmeg, and allspice. In two additions, add in the flour alternating with the milk. Mix until just incorporated and then fold in the diced apples.

Fill the cupcake liners with about 1/4 cup of batter or about 3/4 of the way full. Bake for 15 minutes or until a toothpick comes out clean. Let cool.

While the cupcakes are baking and cooling, make the frosting. In a medium saucepan, melt the butter over medium heat. Add in the brown sugar and bring to a boil while stirring. Stir in the milk, baking soda, and corn syrup and bring to a boil again. Remove from heat and cool completely (about an hour). Transfer to a mixing bowl, add the powdered sugar, and mix on medium speed until it's creamy and smooth.

Transfer the frosting to a piping bag and pipe onto the cupcakes. Drizzle on the premade caramel sauce or make your own by microwaving the caramel candies with cream until melted and smooth.

Frosting recipe from Big Book of Cupcakes

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Peaches and cream is a classic flavor combination, and when I can smell the peaches in the grocery store, it's one that calls to me. Since I love baking cupcakes, I decided to do a peaches and cream combo. I had the cake part of this down--sweet, moist, with great peach and vanilla flavor. However, the frosting took a little work because I over thought it. I hate it when I do that. First I tried to do a peach butter cream, but it was grainy and really sweet. Then I added in a little cream cheese for the tang, but it wasn't so good. So I benched it for a couple of weeks. And then it came to me...duh. How about a whipped cream because it's peaches and cream. Sometimes I just think too much. I love this cupcake, and I know I'll be making it again. Especially now that I have it all figured out!

Peaches and Cream Cupcakes Recipe
Makes about 30 cupcakes
Print this recipe

Notes: This cake recipe is for high altitude. If you're at a regular altitude, I suggest you use this recipe, add in 1 vanilla bean, and substitute chopped, peeled peaches for the strawberries. When I make half of this recipe, I use two full eggs instead of trying to split 3 eggs and one white. Use the frosting recipe below. If you like a lot of frosting (like what is pictured), double the frosting recipe. Personally, I think these would be perfect with less frosting.

For the peach cupcakes (high altitude):
2 1/4 cup all purpose flour
1/2 cup cake flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 cup butter, softened
2 cups + 2 tablespoons sugar
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise
3 eggs + 1 white
1 cup milk
2 1/2 cups chopped peaches, skins removed

For the whipped cream frosting (any altitude):
1 cup heavy cream, chilled
2 tablespoons sugar
1 vanilla bean, split lengthwise
1 teaspoon vanilla extract

Preheat your oven to 375 degrees. Prepare two muffin pans with liners.

In a large mixing bowl, beat the butter and sugar on medium low speed until light and fluffy. Add in the eggs one at a time until incorporated. Scrape the seeds out of the vanilla bean pod and add to the bowl with the vanilla extract. Mix and scrape down the sides of the bowl. Combine the flours, baking powder, and salt in a separate bowl. In two additions, starting and ending with the flour mixture, add in the dry ingredients alternating with the milk. Once everything is mixed together, fold in your peeled, chopped peaches.

Fill each cupcake wrapper three-quarters full with batter. Bake in your preheated oven for 16-18 minutes or until a toothpick comes out clean.

To make the whipped cream frosting, whip together the cream, vanilla, sugar, and seeds scraped from the vanilla bean pod in a large bowl on medium speed until frothy. Increase the speed to high and beat until soft peaks form, about 1-3 minutes. While it’s whipping, taste it, and if you think it should be sweeter, add up to 1 tablespoon more sugar. Place it in a piping bag and keep in the refrigerator before piping onto cupcakes.

When the cupcakes have cooled completely, pipe the whipped cream frosting onto them. I think these are better with less frosting than what's pictured, so you may want to have a lighter touch when you're piping.

Cupcakes adapted from Annie's Eats
Whipped Cream Frosting barely adapted from Cook's Illustrated.

Happy Friday! Do you have any fun plans this weekend? We are relaxing this weekend--the in-laws were here last weekend, so we're going to take it easy. Although I'll be baking a lot to get ready for some fun posts while I'm in Ireland in two weeks! Whatever your plans are, you should make these cupcakes.

I have a side bakery business, and these are one of my most popular cupcakes. If you like key lime and tart flavors, you'll love these cupcakes. It's a vanilla cupcake, a key lime curd filling, and a cream cheese frosting. People rave about these. They take a little while to make because of all the components, but it's not too bad. I usually make the cupcakes and curd one day and then make the frosting, fill, and frost the next day. These are perfect for summer, and they would be a big hit at your next BBQ. 

The vanilla cupcake recipe is what I've created for high altitude, so if you're not at high altitude, don't use it. Use your favorite from scratch recipe or even a box mix. You'll make up for the box mix by making your own curd and cream cheese frosting (please don't buy that in the can--gross!). This recipe makes 12-14 but you can easily double it to make 24-28 cuppies.

Key Lime Cupcakes Recipe
Makes 12-14
Print this recipe

For the Cupcakes (high altitude):
1 1/2 cups cake flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons butter
1 cup minus 3 tablespoons sugar
2 eggs plus 1 egg white
1 cup buttermilk
1/4 cup instant vanilla pudding mix

For the Key Lime Curd (any altitude):
1/4 cup key lime juice (about 10 key limes)
1/2 tablespoon key lime zest
1 egg
2 tablespoons + 2 teaspoons sugar
1/4 cup butter, softened and cut into two pieces

For the Cream Cheese Frosting (any altitude):
3/4 package cream cheese (6 ounces)
6 tablespoons butter
12 ounces powdered sugar (about 2 3/4 cups)
1/8 teaspoon salt
1 teaspoon vanilla

Garnish:
1 lime with rind removed, sliced, and twisted

To make the high-altitude cupcakes, preheat your oven to 375 degrees and place cupcake liners in your cupcake pan(s). Mix together the flour, baking powder, salt, and instant vanilla pudding mix and set aside. In a mixing bowl fitted with the paddle attachment, cream together your butter and sugar. Add the eggs one at a time until incorporated. Scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture and buttermilk in two additions, starting and ending with the dry ingredients. Mix on low until incorporated, scrape down the sides of the bowl, and mix for another 10-15 seconds. Divide the batter into the prepared muffin liners. You want to fill each liner about 2/3 full.

Bake for 15-17 minutes or until a toothpick inserted into the middle comes out clean. Cool in the pans for 5-10 minutes and remove to a wire rack. Cool completely before filling and frosting.

If you're not a high altitude, use your favorite scratch vanilla cupcake recipe or box mix and cool completely before proceeding.

To make the key lime curd, whisk together the key lime juice, zest, egg, and sugar in a mixing bowl set on top of a saucepan with simmering water (this is the double boiler method). Add butter and whisk until thickened and smooth (a thermometer would read 160-170 degrees). Strain through a fine mesh strainer into a clean bowl and cover with plastic wrap to chill. It will pipe into your cupcakes much easier if it's chilled.

To make the cream cheese frosting, in your mixing bowl fitted with the paddle, cream together the butter and cream cheese until smooth. Add the vanilla and salt and mix until incorporated. Add the powdered sugar one cup at a time and mix until smooth. It's best to weigh your powdered sugar because your amount in cups will depend on your humidity. If you don't have a kitchen scale, you'll want the frosting to be thick enough to pipe onto the cupcakes. Store leftover frosting in the fridge or freezer.

To assemble the cupcakes, use an apple corer or a knife to cut a hole in the center of your cupcakes. You don't need to go to the very bottom of the cupcake. Fill the hole with the chilled key lime filling. You can do this with a spoon, a pastry bag, or a sandwich bag with the corner snipped off. You don't need to place cake over the hole as the frosting will cover it. Pipe frosting on top of the cupcake. Garnish with lime twists or sprinkles.

Sources: 
Cupcakes adapted from Annie's Eats
Key Lime Curd adapted from Confections of a Foodie Bride
Cream Cheese Frosting from The Pioneer Woman Cookbook 

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