Strawberry-Lime Margarita Cupcakes (Non-Alcoholic)

If I've ever doubted a Betty Crocker recipe, I take it all back!  Betty's Strawberry Margarita Cake recipe made for perfect cupcakes... and the awesome recipe for buttercream frosting I found (I made the limey version) took these babies from good to great in no time!  I made these for our Cinco de Mayo party, and can't wait to find a reason to make them again :)

Cupcakes:

1 white cake mix

oil and egg whites (as called for in cake mix instructions)

3/4 c strawberry margarita drink mix (syrup, non-alcoholic)

1/2 c water

Frosting:

1 c (2 sticks) butter (salted or unsalted)

1/4 tsp salt (if using unsalted butter)

4 c powdered sugar

1/2 tsp vanilla extract

1 tsp lime juice

2-3 TBSP milk

Toppings:

1 TBSP lime zest

sliced strawberries, rinsed and dried

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Preheat oven to 350°.  Line cupcake pans with paper liners.

Add 1/2 c water to 3/4 c margarita mix (to create 1 1/4 c of liquid).  

In large bowl, combine cake mix, strawberry liquid mixture, oil, and egg whites.  Beat for 2 minutes on medium speed.

Bake for 16-20 minutes.  Set aside and allow to cool.

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Using the whisk attachment of an electric mixer, beat butter on medium speed until completely smooth (about 1 minute).

Add salt (if using unsalted butter).

One cup at a time, add 2 cups of powdered sugar, beating after each addition.

Add vanilla and lime juice and beat to combine.

Add 1 TBSP milk and continue beating.

Add 2 remaining cups of powdered sugar, one cup at a time.

Add remaining 1 TBSP milk until consistency is reached (1 more TBSP if you prefer thinner frosting).  Add a bit of lime zest, if you'd like.

Pipe the frosting onto the cupcakes after they have cooled completely.

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Top with a strawberry slice and a sprinkling of lime zest.

(If you chill these, make sure to take them out of the fridge a few minutes before serving...to allow the frosting to soften back up.  It hardens in the fridge!)

Comments from the cook:  I originally used a strawberry cake mix and added the strawberry syrup (by accident, actually).  The taste was phenomenal, though maybe a little on the overpowering side.  Fortunately (or unfortunately?), I baked them for a minute or two too long and they were too sponge-like for me.  I tried again (this time with a white cake), and had perfect success baking the cupcakes for about 17 minutes.

I will probably add 1/4 cup more powdered sugar to my frosting next time.  It was REALLY hot outside (about 90°) the day I took these to a party, and they might've held up just a little better with a bit more p. sugar.  And, though I tried to fight it, my strawberries still put off a bit of syrup that ran down the sides and into the frosting.  A small sacrifice for the taste we achieved...but enough to drive me a little crazy too!  Perhaps next time I'll throw the berries and lime zest on RIGHT before serving.  Or perhaps next time I'll just look the other way :)

Cake originally found here (thank you, thank you, Betty) and super-fantastic frosting recipe found here (can't wait to use this as my new go-to recipe!).

Pumpkin Cream Cheese Muffins

I made a batch of these muffins for a Christmas party, and they were snatched up in no time!  While we usually associate pumpkin with the holidays, I love it all winter long...  These babies are fantastic, and are a crowd-pleaser to boot.

Filling:
1 8oz pkg cream cheese, softened to room temperature
1 c powdered sugar
1/4 tsp vanilla

Muffins:
3 c flour
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp cloves
1 TBSP plus 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
2 c sugar
2 c pumpkin puree
1 1/4 c canola oil
1 tsp vanilla

Topping:
1/2 c sugar
5 TBSP flour
1 1/2 tsp cinnamon
4 TBSP cold butter, cut into pieces

Preheat oven to 350° and fill 2 muffin tins with paper liners.

Whip together ingredients for filling until smooth.  Cover and refrigerate while you work on muffin batter.

For muffins, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda.  Set aside.  In another bowl, combine eggs, sugar, pumpkin, vanilla and oil.  Mix with electric mixer on low until blended.

Add dry ingredients to wet ingredients and mix slowly until combined.

For topping, combine sugar, flour, and cinnamon in a bowl.  Add in butter pieces and cut into dry ingredients with a pastry cutter or fork until coarse and crumbly.  Keep in refrigerator until ready to use.

To assemble muffins, fill each muffin liner with about 2 TBSP of batter.  Spoon 1 TBSP of cream cheese filling into the center of each liner (on top of the batter).  Cover the filling with additional batter, covering cream cheese completely.  Sprinkle with 1 TBSP of streusel mixture.

Bake 20-25 minutes.  Cool completely before eating (filling will be VERY hot) and store in an airtight container.

Comments from the cook:  I didn't need to change anything from the original recipe...and they turned out perfectly!  I did have to make a make-shift version of pumpkin pie spice at the last minute (thank you, all-knowing internet for helping me make a quick substitution!).  I'm looking forward to needing a reason to make these again...

Original recipe found here (helpful step-by-step pictures available there!).  Ingredient list and most of directions taken from her site.

Brownie Batter Cupcakes

These may look like ordinary cupcakes, but MAN ALIVE, they're nothing but ordinary... Dropping a frozen mound of "brownie batter" into the middle of a fancy chocolate cupcake before baking it certainly can't send you in the wrong direction, I say!

Brownie Batter:

1/4 cup butter, melted
1/3 cup sweetened condensed milk
1/3 cup milk
1 devil’s food cake mix

Combine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined.

Using a cookie dough scoop (or small spoon), drop rounded balls of batter onto a baking sheet lined with parchment paper and freeze overnight.

(Makes about 30 dough balls.)

Cupcakes:

1 devil’s food cake mix
1 small pkg instant chocolate pudding mix
1 cup sour cream
1/3 c canola oil
2/3 c applesauce
4 eggs, beaten
1/2 cup milk

Preheat oven to 325°. Line muffin tins with cupcake liners.

Combine all ingredients in mixer and mix on medium speed for 2 mins until well combined.

Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3 full.

Remove brownie batter mounds from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

Makes about 30 cupcakes.

Frosting:
You'll never guess which one I used... :) Click here to find it.

Comments from the cook: My in-laws were here for the weekend, and I had been waiting for about a month to try these out. I knew we needed to have LOTS of mouths around to help eat these...or we'd have been in a whole heap of trouble!

The original recipe called for 1 cup of oil, and I substituted part of it for applesauce (I have a hard time pouring 1 cup of oil into ANY recipe...amazing or not!). The original recipe also called for chocolate chips in the cupcake batter, but I forgot to add them, and never felt like final product was lacking anything. Much the opposite, actually! Obviously, the chocolate frosting from the HoHo cake has become my new favorite. If you wanted to use the frosting from the original recipe, you certainly could. I just never hesitate to stick with something I KNOW will work...

These were good the first day, but were even more amazing the next evening. The brownie centers softened and the frosting was more set up.

Oh, and one last thing... I had ONE more cupcake than I had dough balls, so I threw a frozen ball of chocolate chip cookie dough into the center of the last cupcake. It was INCREDIBLE. Perhaps an idea for next time. :)
Originally found on Pinterest, which linked it back to this site (recipe said to have been adapted from Cook's Illustrated).

Pink Lemonade Cupcakes

I recently joined Pinterest, and I LOVE IT. The number of gorgeous-looking, mouth-watering recipes is enough to do a girl like me in! I found these cupcakes a few weeks ago, and knew I had to try them. The cupcakes and icing turned out perfectly, and I'll be making these again for sure. (And I'll honestly say I'm in love with this picture - that we took on our kitchen table yesterday!)

Cupcakes:

1 c all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 c sugar
1/4 c canola oil
2 egg whites
1/3 c thawed frozen Pink Lemonade Concentrate
1/4 c buttermilk
3 drops red food coloring

Preheat oven to 350°. Put paper liners in muffin tins.

Sift flour, baking powder, baking soda, and salt together. Set aside.

If you don't have buttermilk, make the substitute (1/4 cup milk and just under 1 tsp lemon juice) and allow it to sit for 5 minutes.

Combine sugar, oil, egg whites, and lemonade concentrate in mixer. Whisk until combined. Alternately add flour mixture and buttermilk (3 additions of flour mixture, 2 of buttermilk) until smooth.

Add 3 drops red food coloring (or amount desired) to color batter.

Pour into liners (about 3/4 full) and bake for 20-25 minutes, or until toothpick comes out cleanly.

Allow to cool before frosting.

Pink Lemonade Frosting:

3 c + 3 TBSP powdered sugar
1 stick butter (at room temperature)
1/8 tsp salt
3 1/2 TBSP pink lemonade concentrate
2 drops red food coloring
pink sanding sugar

Combine powdered sugar, butter, salt, and lemonade concentrate together. Whisk until smooth. Add food coloring until desired color is reached.

Pipe onto cupcakes, and dust with sanding sugar.

Makes 9 cupcakes.
Comments from the cook: I doubled the recipe for cupcakes (and made 18), but left the quantities as they were for the frosting. I found the amount of frosting to be perfect for the double-batch of cupcakes, and mine were generously frosted.

I added more lemonade concentrate to both the cupcake batter and icing than the original recipe called for (text above indicates increased quantities), but you could scale back a bit if you're going for more subtle flavors.

Originally found on Pinterest, which directed me to the recipe posted here (some text taken from her site).