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Tag Archives: cupcakes

Strawberry Cream Confetti Cups!

strawberry-cream-confetti-cups

Nothing says “Happy New Year” like confetti!!!  These cakes, baked in cups, have confetti in every fun bite!

Confession: I am a confetti addict. I LOVE it. I don’t mind vacuuming it up for months after New Year’s Eve- at all! A few years ago we piled as much confetti as we could on my ceiling fan blades and at midnight we turned on the fan. Ah— SO much fun!!!!  You should totally try it. As a side note… on Cinco de May0 we also piled little candies on the fan and turned it on. We called it a “FAÑATA” ! 🙂 It hurt a little…but the memories!!!

Someday I want to be in Times Square on NYE…mainly for the confetti, but this year I will celebrate at my dad’s, and I have serious doubts about the level of confetti at our party…but he reads my blog, so maybe he will be inspired by my ideas! (*hint *hint dad…!)

Whether your party includes real confetti or not, these cups of cake will add some edible confetti to the celebration! Plus the strawberry and cream flavors… oh my.

Here’s how we made them: (printable recipe here)

INGREDIENTS: (makes 12-16 cups of cake, or 24 cupcakes)

  • One boxed strawberry cake mix (plus water, oil and eggs to make according to package)
  • 2 cups (seriously- or more…) confetti sprinkles
  • 2 sticks (1 cup) salted butter, softened
  • 2 sticks (1 cup) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 teaspoons of clear vanilla
  • A little white food coloring to brighten up the frosting (if desired!)
  • 12-16 (8 oz.) party cups. I got mine at Target in the dollar section, but there are all sorts on Amazon- like these. (or make these as cupcakes with polka dot cupcake liners!!)

DIRECTIONS:

  • Preheat oven to 350F degrees and place cups on cookie sheets (preferably the sort with edges, to prevent sliding!)
  • Make cake according to package.
  • Mix in a cup of confetti sprinkles, and spoon batter into cups, filling them about 1/2 full.
  • Bake according to package directions for cupcakes- but add a little extra time since they are bigger, and test with a toothpick. When it comes out clean, they are done!

*Note: I was a little uncomfortable baking in these paper cups- so I kept a constant eye on them. I’m not sure if they can burn- I suppose it depends on the cup- and I read about people who made cupcakes in Starbucks coffee cups and just did it with no problems. Please be careful though- and use your good judgement about baking in paper cups. If you have any hesitation, use cute cupcake liners instead! 😉

  • Remove from oven and allow them to cool completely.
  • Make frosting by combining butters, powdered sugar and vanilla in a large mixing bowl. Beat on high until very light and fluffy (about 4-5 minutes). Add white coloring if desired.
  • Scoop frosting on top of each little cake and then press the frosting into a bowl filled with confetti sprinkles to coat the top completely.

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confetti-cups

My thoughts: These are a delicious and pretty way to say “Happy New Year!!!” I hope you love them as much as I do!!!

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Other fun New Year’s treats to make for your party! (click on a photo to see the recipe)

Confetti cookies!Ball Drop CupcakesPink Champagne Cupcakes1Raspberry Confetti Kisses

Caramel Pecan Cup of Cake!

caramel-pecan-cupcakes

Take a plain cupcake and turn it into a layered work of art this Thanksgiving!

Everyone loves those beautiful layered trifle desserts. This recipe creates individual layered desserts. Aren’t they fun?? I used butter pecan cupcakes with yummy caramel sauce, pecans and homemade butter cream frosting. They were delicious! You can use this idea with literally ANY combination of flavors though! Get all the flavors of a “filled” cupcake- but SO much easier to assemble!

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Plus, you can wrap them up in cello bags with pretty fall ribbon and ties for an elegant holiday dessert!

caramel-pecan-cupcakes

Can you tell that I enjoyed taking pictures of these!?!  Here is how we made them (printable recipe here):

INGREDIENTS: (Makes 24 cups of cake!)

Cake:

  • One boxed cake mix (plus oil, water and eggs to make according to package). I used Betty Crocker’s Butter Pecan cake mix. It was AMAZING!!!!!!!

Caramel sauce:

  • 32 unwrapped Kraft caramels
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup (1 stick) butter, softened

Buttercream:

  • 4 sticks of butter (softened)
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla
  • You will also need 4-5 pecan halves per cup- and small clear Solo cups!

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake tins as directed by box (spray the pans with non-stick spray if you don’t use liners!). Cool.
  • Make caramel sauce by placing caramels, butter (1 stick) and sweetened condensed milk into a saucepan.
  • Melt over stove, stirring constantly, until caramels are entirely melted and smooth. 
  • Cool and place in a zip-top bag.
  • Make buttercream by placing 4 sticks of softened butter, powdered sugar and vanilla in a large mixing bowl. 
  • Use hand mixer to beat on high for 2-3 minutes until light and fluffy. 
  • Place frosting in a zip-top bag that has been fitted with a decorating tip. Set aside.
  • To assemble, cut a cupcake in half. Pipe a little bit of frosting into bottom of cup and press cupcake bottom in cup.
  • Clip a corner off the bag of caramel and pipe along edge of cup on top of cupcake bottom. 

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  • Press pecans into caramel along edges
  • Pipe a little frosting between pecans (only use a little- mine had a touch too much icing in the middle- you could even skip this step and just have frosting on the bottom and top)
  • Place top of cupcake on, pipe a little more caramel on top of cupcake, and pipe a swirl of frosting on top. 
  • Add a pecan and decorate as desired. I used cute icing leaves by Wilton that I found at Michael’s.

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  • You’ll want to wrap these up or put them in an air-tight container to keep them fresh. I chose cello bags and ribbon ties- and they made me smile 🙂 These stay fresh for 3-4 days when covered.

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My thoughts: These got RAVE reviews. Personally, I thought they were a little sweet and I wished I had used less frosting (plus I ran out of frosting with 3 to go!) so use a little less than pictured (or make a little more…if you really like frosting!!) One of my friends HIGHLY recommended crumbled bacon as a layer in these 🙂 The GREAT news is that you literally can add anything you want to make these into your family’s favorite dessert!  Enjoy!!  ~r

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Other yummy pecan and/or caramel treats here on Easybaked! (click on a photo to see the recipe)

Praline Cupcakes1Turtle Bundt CakeMarshmallow Turtle Pops!Turtle Cheesecake

A Collection of 10 Halloween Treats!

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halloween dessert collection

toxic slime cupcakes

Mummy Oreo Pops

spider web cookies

Candy Corn Cups

Halloween Cake

halloween swirled cookies

broken glass cupcakes

halloween ginger cookies

spider egg cupcakes

wormy cupcakes

My thoughts: These are some of my favorites!!!! Click on a photo to see each recipe. Enjoy!!!  ~r

Lemon Cream Cupcakes

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Delicious white cupcakes filled with a lemon cream and topped with lemon buttercream and a scoop of whipped topping! Yum!!!

I love lemon- but in moderation. A dessert that is overwhelmingly lemon isn’t my favorite (which is why you see very few lemon recipes on this blog!) These are the perfect creamy mix of white cake and sweet lemon flavor though. I love them! I’ve become a big fan of putting a scoop of whipped topping in the center of a cupcake and surrounding it with a flavored buttercream. It cuts the sweetness and the flavor. These also have a creamy lemon filling that is sooooo yummy.

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Ready for the recipe? Here you go. (printable version here)

INGREDIENTS:

  • One boxed white cake mix with eggs, water and oil to make according to package
  • One small package of instant lemon pudding (with 2 cups of milk to make according to package)
  • 2 tubs of Cool Whip topping (frozen)
  • 2 sticks of butter (softened)
  • 1 1/2 cups of powdered sugar
  • 2 teaspoons of lemon extract
  • Yellow food coloring
  • Lemon drops and sprinkles (optional for decoration)

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake liners placed in a muffin tin. Cool completely.
  • Make pudding mix according to package. Spoon about 1/3 cup into a small zip-top bag and set aside.
  • Add 1/2 of one container of Cool Whip, to remaining pudding, mixing until well- combined. Place in a zip-top bag and set aside.
  • In a medium bowl, beat butter, powdered sugar, lemon extract and yellow food color together on high until light and fluffy. Place in a zip-top bag with a circular decorating tip inserted into one corner. Set aside.
  • Remove a core from each cupcake. You can use a knife or a cupcake corer to do this, but save the top of this core.
  • Clip a corner off the pudding/Cool Whip mixture bag and pipe this into the center of each cupcake, setting the top of the core back on when filled.
  • Use a medium cookie scoop, melon baller or ice cream scoop to spoon a rounded ball of frozen Cool Whip onto the center of each cupcake.
  • Pipe lemon frosting around the edges of this scoop by squeezing small circles of frosting all around the edge.

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  • Cut a small(!) corner off the bag of plain pudding and drizzle this over the top. 
  • Decorate as desired. If you use a lemon drop, add this just before serving so it doesn’t get sticky.
  • Keep these cupcakes refrigerated until serving.
  • Enjoy!!!

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My thoughts: These are truly delicious. They are light and refreshing and just the right blend of lemon and sweet. A perfect summer dessert!  I really hope you enjoy them!  ~r

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Other light and refreshing summer treats: (click on a photo to see the recipe)

Strawberry-Lemonade Layer CakeMango Smoothie PopsPudding popsicles!Key Lime Cake

10 Fun Dessert Recipes for Father’s Day!

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Golf Cupcakes!!!!

Father’s Day is upon us! I love this day. I have such a great dad- he is adventurous, wise, funny and so much fun to spend time with. I’ve created many recipes here at Easybaked on his behalf, and thought I would gather them all into one little post for you!

Dads come in all varieties with all sorts of interests and hobbies. If your dad is a golfer, try the Hole-in-one Cupcakes pictured above. They use a Lindt chocolate truffle as a golf ball- which is cute and SO yummy eaten with that cupcake!

If your dad is the grill-master of your family, you might make him BBQ Cupcakes– or Hamburger Cookies– or maybe both!

BBQ Grill Cupcakes!!

Hamburger Cookie!

He loves football??? Hopefully he loves the Green Bay Packers… the only team truly worth cheering for….!

Make him delicious dark chocolate Football Cookies, fun little First Down Oreo Pops, OR Cheesehead Cupcakes (Go Packers!) At the very least you can entertain him with stories of how you use your tire pressure gauge with that last recipe…

Chocolate Football Cookies!

 

Football Field Oreo Pops

 

Cheesehead Cupcakes!!!!!

Maybe your dad is a foodie. He loves his bacon and doughnuts! We’ve got both of those covered! Our Pancake and Bacon Cupcakes are actually incredibly delicious! I was skeptical- and I made them- but they got five stars in my book! We also have some pretty amazing Doughnut Cupcakes– that actually taste like doughnuts!

Pancake Cupcakes!!!!

 

Cream filled doughnut cupcake

Finally, for the fisherman fathers out there….. Fishing Bobber Cupcakes– that use Lindt Truffles as an adorable bobber on waves of blue icing- and Fishing Pond Cupcakes– stocked with little goldfish crackers!

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Fish Pond Cupcakes9

That makes 10 incredibly fun, unique and delicious recipes! But I need to add one more… in honor of my dad, who spent his life working in a medical laboratory and literally spent an hour this morning over breakfast telling me all the horrible things they used to have to mouth-pipette back when he started in the profession in the 1960’s… (like formaldehyde… as one of the less nasty things…)

For you dad…(and all scientist dads out there!) Toxic Sludge Cupcakes! These are unbelievable delicious… that green goo is white chocolate pudding and it is SO good inside these cupcakes… makes me smile 🙂

Toxic Slime-filled Cupcakes!

Happy Father’s Day! I hope you have a chance to bake some sweet treats to celebrate your dad this weekend!  ~r

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Dad and my sweet puppy this morning **smile**

Some of my dad’s other favorites through the years:

Pecan Pie CupcakesKey Lime Cupcakes!Caramel Fudge Brownies!!frozen s'more cups

Orange Creamsicle Cupcakes!

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Orange Creamsicle Cupcake

These delicious orange cupcakes have a white chocolate cup of vanilla ice cream in the center! Just like everyone’s favorite Orange Creamsicle frozen treats! Summer is coming…. you need these frozen cupcake treats!!!!

Confession: I hate all things orange flavored.

Confession: I was making cookie dough cupcakes for a party last week and I accidentally grabbed an orange cake mix instead of a chocolate cake mix at the store. I’m not sure how you do that… but I did. I had to rush to the store for a chocolate cake mix and then I was stuck with this orange one…. and I hate…hate…hate orange.

My dad suggested a Creamsicle cupcake and I went for it. Turns out, everyone else in the world LOVES orange Creamsicles- so it all worked out.

Orange Creamsicle Cupcake

I knew I wanted ice cream in the middle, but I didn’t want a soggy cupcake. Solution: the fun chocolate bomb mold that I’ve been raving about and using on cupcakes whenever I get a chance! Best kitchen gadget ever! I used the mold to make little white chocolate cups to hold the scoop of ice cream on top. Perfect!

Orange Creamsicle Cupcakes

Here’s how I put these fun little desserts together: (printable recipe)

INGREDIENTS:

  • One box of orange cake mix (plus oil, water and eggs to make according to package)
  • 1 bag of Wilton’s candy melts in white
  • 2 sticks of butter (room temp)
  • 1 1/2 cups of powdered sugar
  • 1 teaspoon of vanilla
  • Orange food coloring (if desired)
  • Vanilla ice cream
  • Cool Whip (if desired)
  • Sprinkles to decorate

DIRECTIONS

  • Make cake mix according to package and divide equally into 24 cupcake liners in cupcake tins.
  • Bake according to package and cool.
  • Make icing by combining butter, powdered sugar and vanilla in bowl and beating until light and fluffy. Color orange if desired.
  • Place icing in a large zip-top bag fitted with a round tip, and set aside.
  • Melt candy melts in microwave in 30 second increments, stirring between until completely melted.
  • Use a pastry brush to brush candy melts inside each cavity of the chocolate bomb mold and freeze for a few minutes.
  • Coat a second time (it needs to be nice and thick since we aren’t filling them before popping them out of the mold).
  • Pop these cups out of the mold by peeling the silicone away. Repeat.

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  • Assemble cupcakes by cutting a small core out of the center of each one, pipe a little frosting into this core, and set a chocolate cup on top.

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  • Pipe frosting dots all the way around the edge of the cup.

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  • You can hold the cupcakes here until serving and do the next steps right beforehand- or do the following steps and keep the entire cupcake frozen until serving. Depends on how and where you will be serving them.
  • Place a small scoop of ice cream into the center
  • Top with Cool Whip, and sprinkles as desired

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Enjoy!!!!!

Orange Creamsicle Cupcakes

My thoughts: Well, I didn’t try these, but I did share them and according to others, they are a yummy success! These work best if you keep them at room temp and add the ice cream just before serving. If you add the ice cream ahead of time, let the cupcakes and ice cream warm up and soften a bit before serving- otherwise they are fairly difficult to eat! At room temperature though… cake and ice cream all at once!!!  YUM!  Enjoy!!!  ~r

Orange Creamsicle Cupcakes

Other fun ice cream desserts to try! (click on a photo to see the recipe)

Fried Ice creamBaked Alaska5Heath Bar Ice Cream Dessert3Butterscotch Ice cream towers!!!!

Berry Bomb Cupcakes

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Berry Bomb Cupcakes1

These delicious cupcakes are topped with a dome of raspberry cream and a touch of black raspberry jam- a perfectly pink Valentine’s Day treat!

I love berries over vanilla cake- it reminds me of summer and makes me smile. I got a little creative with the presentation, but I think that makes them just perfect as a Valentine– don’t you?

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These are incredibly delicious and fun to make. They use a fun (and inexpensive) silicone mold that I got here and have used before on my Peanut Butter Bomb Brownies. I just love how beautiful the dome of white chocolate looks atop these cupcakes! There are so many possibilities for fillings….!

Want to know how we made these cute little desserts? Here you go: (Printable recipe)

INGREDIENTS:

  • One boxed white cake mix (with water, oil and eggs to make according to package)
  • 1 large jar of black raspberry preserves
  • 1 can of strawberry frosting
  • 2 packets of Dream Whip
  • 3/4 cup milk
  • 1 tablespoon of raspberry extract
  • 6 tablespoons powdered sugar
  • Pink food color gel (to desired shade)
  • 2 bags of Wiltons candy melts in bright white.

DIRECTIONS:

  • Make cake mix according to package and divide into 24-28 cupcake liners placed in a muffin tin. Fill only about 1/2 full so that they bake up flat and not mounded up and over edges. Bake according to package.
  • Make Berry Bomb filling by combining Dream Whip, milk, extract, and powdered sugar in a mixing bowl and blending together with mixer until stiff peaks form. Add coloring to desired shade of pink.
  • Melt Wiltons candy melts and use a brush to “paint” the melts into the inside of the silicone mold. Do two layers and then freeze until hard (5 minutes).
  • Place filling into a large zip-top bag and clip a corner. Pipe filling into hardened cups- about 3/4 full- and then top with a little jam. 
  • Use a knife to spread jam flat and freeze another 5-10 minutes.
  • Carefully remove berry bombs from mold and place, round side down and sticky jam side up, on a wax-papered plate. Keep these cool until all bombs are made.

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  • Open strawberry frosting and warm in the microwave for about 15 seconds- just until it softens a bit when stirred,
  • Spoon frosting over tops of cupcakes, allowing it to spread to edges.
  • Gently set a bomb on top of cupcake, pressing it into the soft frosting (I used wax paper to touch chocolate to prevent fingerprints)
  • Allow frosting to firm up and hold the bomb in place.
  • Drizzle with a little red or pink melted candy melts if desired. Keep refrigerated until serving.
  • Enjoy!!!!!!!

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My thoughts: These are a fun and refreshing twist on a berry-topped cupcake. The bombs take a little time to make- since you have to to do them in batches of 6. I recommend you start making them when you start the cupcakes. You can be in and out of the freezer while you are baking and save a little time. My other thought- serve these with a fork!!! When you bite into them and that white candy shell breaks it is too much to hold onto. I promise. Use forks 🙂  I hope you enjoy making and eating these as much as I did!!  ~r

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Other Valentines Day treats to try (click on a photo to see the recipe)

Chocolate covered Strawberry cupcakes1Frog Oreos!!Strawberry layer cakeCake balls filled with cream cheese frosting

 

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