Quick & Easy Salted Caramel Cupcakes

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Cupcakes you don’t have to bake!? Say whaaaaaat!?

You read that right.

For this post, I teamed up with Hostess to bring you these Quick & Easy Salted Caramel Cupcakes. They’re super simple to whip together, don’t require an oven, and are the perfect union between sweet and salty. Plus, they’re crowned with a huge mountain of freshly whipped chocolate buttercream and garnished with a caramel candy. What’s not to love?!

They start with the base: Hostess’ new Sea Salt Caramel Cupcakes, which is a limited edition flavor that I know you’ll adore. It starts with a golden vanilla cupcake filled with a caramel creme and topped with velvety caramel icing and a signature squiggle everyone knows and loves. Hostess also unveiled Sea Salt Caramel Zingers, too: sponge cake with their signature creme filling, topped with a ribbon of caramel and covered in smooth milk chocolate. Both are garnished with fresh sea salt too, creating that perfect symphony of sweet and salty flavors.

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Riiiiight?! They are so good, you guys.

And then I went the extra mile and topped these cupcakes with buttercream. I know, I know – but it had to be done. Chocolate and salted caramel just go hand-in-hand. This buttercream is light, fluffy and ultra luscious – you’ll love it, especially paired on top of these moist and soft cupcakes.

Both the Sea Salt Caramel Cupcakes and Zingers are only available through 7/31, so be sure to make up for lost time and make these cupcakes ASAP!

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat!

5.0 from 1 reviews
Quicky & Easy Salted Caramel Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Total time: 
Serves: 12
 
These Sea Salt Caramel Cupcakes are topped with an ultra rich and incredibly delicious chocolate buttercream everyone will love!
Ingredients
  • About 12 Hostess Sea Salt Caramel Cupcakes, unwrapped (or any flavor cupcake)
  • 2 sticks butter, at room temperature
  • 1 Tbsp vanilla
  • ¼ cup cocoa powder
  • About 5 cups powdered sugar
  • ¼ cup milk, if needed
  • Chocolate-caramel candies, for garnish
Instructions
  1. In a large bowl of a stand mixer, cream together the butter, vanilla and cocoa powder with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar, about a cup at a time, until frosting is light and fluffy. Add in the milk only if the frosting is too thick and pasty.
  2. Pipe the frosting high onto the Hostess Cupcakes. Garnish with a chocolate-caramel candy. Serve immediately.

These Quick & Easy Salted Caramel Cupcakes are to-die for! Use store bought caramel cupcakes for the ultimate treat! Piled high with luscious chocolate buttercream, these Sea Salt Caramel Cupcakes are to-die for! Be sure to look for them in your grocery store before July 31 :)

To connect with Hostess for more product information and recipes, be sure to visit them on Facebook, Twitter and Pinterest where they regularly share fun recipes, tips and tricks and sweet news!

Have a fantastical day!!

xo, Hayley

Hostess sponsored this blog post. The opinions and text are all mine.

The Best Cheesecake Cupcakes

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!A lot has changed since the last time I blogged about Cheesecake Cupcakes.

For one, I’m no longer dating Jessie, but we are still good friends and talk occasionally.

And for two, I’d like to think my photography has gotten better since 2011 :)

And for three, I used to film cooking videos with Jessie way back when, and so I’ll include the (embarrassing) video for your viewing (cringing) pleasure at the end of this post… and I’d love it if you could excuse the fact that I weighed a good 60 pounds lighter than I do now. (Hey, a lot can change in four years).

But let’s not talk about weight right before I introduce you to these cupcakes.

In fact, if it were humanly possible to time travel back to 2011, I wouldn’t do it…even if it meant fitting back into my size 8 jeans. Mostly because I like where I am right now, despite the fact that there are some hangups. But aren’t there always hangups, even in the best situations?

Perhaps not, but I’d rather there be some minor hangups in my otherwise happy life than it being perfect. Why? Because when things are too perfect, I start to get worried something very bad will happen soon. And inevitably, it does…and usually involves money, of which I do not have.

C’est la vie?

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!Anywho, this post is going nowhere fast so I better wrap it up before we’re all crying. (Or is that just me?) These Cheesecake Cupcakes are basically the best thing ever, so I strongly suggest you make them ASAP. You can also, if possible, avoid my video because it is mortally embarrassing that I sound like a teenage-boy-about-to-become-a-man. This is everyday life, folks.

Remember when I mentioned ‘hangups’?

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!

5.0 from 4 reviews
The Best Cheesecake Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These Cheesecake Cupcakes are perfect for serious cheesecake lovers! Flavored like creamy vanilla cheesecake and with cheesecake in the batter, they're the ultimate cheesecake treat.
Ingredients
  • 1 box yellow cake mix + ingredients on back of box
  • 1 small box sugar free/fat free cheesecake instant pudding
  • 1 (8oz) pkg cream cheese, softened
  • 1 egg
  • 2 cups powdered sugar
  • CREAM CHEESE FROSTING:
  • 1 (8 oz) pkg cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 1 Tbsp vanilla
  • About 4 cups powdered sugar
  • About 4 honey graham crackers, crushed into a fine crumb
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 24 paper liners. Set aside.
  2. In a medium bowl, beat together the cream cheese, egg and powdered sugar until blended and thick, about 1 minute. This is your cheesecake filling. Set it aside.
  3. In a large bowl, prepare cake mix according to package instructions. Stir in cheesecake pudding mix until blended. Portion batter evenly into muffin tins, about ⅔ full. Add one heaping Tablespoon of cheesecake filling and spoon it on top of the batter. Bake cupcakes for about 15-18 minutes or until a toothpick inserted around the edge of the cupcake comes out clean or with moist crumbs. Allow to cool completely.
  4. In the bowl of a stand mixer, cream together the butter, cream cheese and vanilla with the paddle attachment until creamy and light, about 2 minutes. Gradually add in the powdered sugar, about a cup at a time, until frosting is light and fluffy.
  5. Pipe the frosting onto the cooled cupcakes, taking care to cover the cheesecake middles of the cakes. Garnish with graham cracker crumbs. Serve! Store leftovers in the fridge, covered.

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!These taste just like cheesecake but in a moist, sweet cupcake form! You’ll love them if you’re a cheesecake fan like I am! :)

Here’s the video. I don’t need to know your thoughts, ha!

These Cheesecake Cupcakes are delightfully easy cupcakes that taste just like rich and creamy cheesecake!Have a sweet day!!

xo, Hayley

 

Churro Cupcakes

These Churro Cupcakes are bursting with cinnamon sugary goodness in every bite! Perfect for Cinco de Mayo or any occasion that calls for a moist, sweet and fluffy cinnamon-spiced cupcake topped with a crispy churro!So as I’m writing this, I’m on hold for the IRS.

I guess they get angry with you if you neglect to select a payment plan before April 15. In my defense, their online portal doesn’t work and calling them means shaving off four hours of waiting time off of my life, so I didn’t do either. I figure, if they want their money, they’ll call me, right?

Well. Not really. They just send angry letters. (Seriously, the only letter I’ve received in about, oh, YEARS). I’m convinced my penpals all died.

Which reminds me of the time when Xanga, an online journal website, was super popular and I was on there, writing my daily beef and meeting other like-minded emotional teenagers like myself. And without really knowing who they were except that they loved the colors hot pink and lime green together and listened to the same music I did, I would give them my address so we could be penpals. I’m sure if my parents knew they’d be horrified, but I didn’t seem to think that this is OMG THE WORST IDEA EVER.

Thankfully I was never visited by any scary old hairy men and I got letters back with girly calligraphy which doesn’t say much but whatever. We’d send each other mix tapes and letters relaying information about our boyfriends and how our lives were so0o rough and lament that we didn’t live closer, which in retrospect is probably a good thing seeing as I wasn’t positive who I was chatting with.

WHY WAS I SO CREEPY?

This also reminds me of the fact that telephone waiting music is AWFUL. I mean, terrible, horrible, downright AWFUL. Whoever composes these ditties must be a sad, sad person because the distorted sounds of synthesizers and violins aren’t calming, they’re grating to my nerves and making me moderately homicidal. Especially the ones that play the SAME SONG over and over and over until your eyeballs feel like they’re going numb? Kill me nooooow. It’s the worst when you actually begin tapping your foot to the rockin’ drum beat at the very end of the song. I just about jumped off a cliff when I realized I was actually tiny-dancing to the song.

You know, tiny-dancing. When you’re not actually dancing but dancing a little. Tiny-dancing.

Anyway. I guess the IRS makes you pay for not paying in any way they can, right?

These Churro Cupcakes are bursting with cinnamon sugary goodness in every bite! Perfect for Cinco de Mayo or any occasion that calls for a moist, sweet and fluffy cinnamon-spiced cupcake topped with a crispy churro!With Cinco de Mayo coming up, I figured I needed a recipe to celebrate one of my favorite eating holidays of all time. These Churro Cupcakes fit the bill – they’re moist cinnamon spiced cupcakes topped with a luscious vanilla buttercream and garnished with a crispy baked churro. They’re positively divine for any serious cinnamon lover, and they have the same churro taste in a sweet and fluffy cupcake. In one word? Irresistible!

And unlike waiting for the IRS to answer their phone, these cupcakes are worth the wait.

These Churro Cupcakes are bursting with cinnamon sugary goodness in every bite! Perfect for Cinco de Mayo or any occasion that calls for a moist, sweet and fluffy cinnamon-spiced cupcake topped with a crispy churro!*adapted from my Churro Cupcakes recipe

4.7 from 3 reviews
Churro Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Churro Cupcakes are packed with cinnamon sugar flavor and are garnished with a freshly baked, crispy churro. Ole!
Ingredients
  • 1 box French Vanilla cake mix, plus ingredients on back of box
  • 1 small box sugar free/fat free instant vanilla pudding mix
  • 1 Tbsp ground cinnamon
  • FOR FROSTING:
  • ¾ cup butter, softened
  • 1 Tbsp vanilla
  • 1-2 tsp ground cinnamon
  • 2-3 Tbsp milk
  • About 3 cups powdered sugar
  • Baked churros, chopped into 1-2" pieces (you can find these in the frozen section typically)
  • Cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees F. Line two muffin tins with about 16 paper liners. Set aside.
  2. Meanwhile, in a large bowl, prepare the cake mix according to package directions. Stir the pudding mix and cinnamon into the batter to combine. Portion the batter evenly among the muffin tins, filling about ¾" of the way full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. In the bowl of a stand mixer, cream together the butter, vanilla and cinnamon until creamy. Gradually add the powdered sugar in, about one cup at a time, until thick and fluffy. Use the milk to thin out the frosting if needed.
  4. Pipe frosting high onto cooled cupcakes and garnish with a freshly baked churro piece and a dusting of cinnamon sugar.

These Churro Cupcakes are bursting with cinnamon sugary goodness in every bite! Perfect for Cinco de Mayo or any occasion that calls for a moist, sweet and fluffy cinnamon-spiced cupcake topped with a crispy churro!These are just jam-packed with cinnamon sugar flavor and a slight crunch from the cinnamon sugar topping. They totally have a snickerdoodle/churro flavor going on which is so delicious and perfect for Cinco de Mayo! Take these cupcakes over-the-top by drizzling on dulce de leche or Mexican hot fudge sauce!

These Churro Cupcakes are bursting with cinnamon sugary goodness in every bite! Perfect for Cinco de Mayo or any occasion that calls for a moist, sweet and fluffy cinnamon-spiced cupcake topped with a crispy churro!Have a super sweet Friday!

xo, Hayley

 

Key Lime Pie Cupcakes

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!A couple days ago, my sister went to the hospital for some abdominal pain. We thought she may have to part ways with her appendix, but long story short, the doctors don’t know what’s up and she was discharged – she’s fine.

But sitting in the ER room for hours made me realize something: our ER doesn’t give two turds about anything. Like, there are the most nonchalant and apathetic nurses there I’ve ever seen.

I get that nurses and medical professionals can’t react to everything they see, but come on. These guys were about as stoic as can be and not helpful in the least. A couple times throughout our stay, my sister’s blood pressure machine would flash red and blare this loud beeping noise and no one even bothered to show up. Instead, our nurse, a delightful elderly woman wearing a fake ponytail, sat outside the room and animatedly chatted with another nurse. Like, my sister could be dying. Or at least have blood pressure failure, or something. And you’re sitting there chit-chatting about your fake hair like there isn’t a CARE IN THE WORLD.

It was just a tad irritating.

They also promised her socks since she was stripped down and they had the rooms in near-arctic temperatures, which I’m convinced the morgue was next door or there was some kind of bad juju in the room or something. Yet Ponytail never brought her any, or offered water, or hospital food, or even a pudding snack.

I KNOW from watching movies about hospitals that hospitals stock-pile pudding snacks. It’s like they have to be fully prepared to save lives with penicillin and Snack Packs. And water? I mean, I get they aren’t waitresses but come on. When you’re chatting about your clearly-fake hair when someone could be dying of thirst or having a dance party with all the noises and lights blaring off in their room, I would expect a little service in the way of a cup of water or a chocolate pudding.

I’m totally Yelping this hospital with one star.

ANYWHO. I’m just glad my sister is safe & sound and that she didn’t have to freeze to death in that frigid room. We came home and celebrated her successes with In N Out and Key Lime Pie Cupcakes, which I’m pretty sure are everyone’s new favorite. They’re so good.

Similar to my Lemon Bar Cupcakes, these cupcakes are packed with juicy key lime flavor in every bite! They have a fabulous key lime filling and a thick, luscious key lime pie frosting that’s garnished with little sprinkles of honey graham crackers. Talk about the ultimate Key Lime Pie!

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!Or the ultimate Key Lime Pie Cupcake…

Yep. Exactly what the doctor ordered.

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!*adapted from my Lemon Bar Cupcakes recipe

5.0 from 1 reviews
Key Lime Pie Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These fabulous cupcakes taste just like a slice of sweet and tart key lime pie!
Ingredients
  • 1 box key lime cake mix
  • 3 eggs
  • ½ cup oil
  • ¾ cup water
  • ¼ cup key lime juice
  • Zest of one lime
  • 1 can Duncan Hines Key Lime Pie Filling
  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • About 3-4 cups powdered sugar
  • Crushed honey graham cracker crumbs
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin pans with about 18 paper liners; set aside.
  2. In a large bowl, combine the cake mix, eggs, oil, water, lime zest, and key lime juice and beat with a handheld electric mixer for about 2 minutes or until combined. Portion evenly into the prepared muffin cups, filling about ¾ full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. Using a paring knife or cupcake corer, core the cupcakes, careful not to cut all the way through the bottom of the cake. Discard centers. Fill with the prepared key lime pie filling. Set aside.
  4. In the bowl of a stand mixer, beat together the butter, about ⅓ cup of the key lime pie filling and the vanilla on medium-high for about 2 minutes, or until fluffy. Add the powdered sugar, about a cup at a time, until frosting is light and fluffy.
  5. Pipe frosting high onto filled cupcakes, careful to cover the filling completely. Garnish with crushed graham crackers. Serve immediately or store leftovers airtight in the fridge for up to 3 days.

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!Sweet, tart and bursting with key lime flavor, these fruity cupcakes will transport you right to the Florida Keys without ever leaving the house! I love the fresh lime flavor and the filling is such a zingy, perfect surprise to the sweetness of the frosting and lime cake.

These sweet and tart Key Lime Pie Cupcakes are packed with juicy key lime flavor and a sweet graham cracker sprinkle. They taste exactly like zesty key lime pie but in cupcake form!Have a sweet day!

xo, Hayley

 

Marshmallow Puff Cupcakes

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!I’m so happy to be bringing you these delicious Marshmallow Puff Cupcakes today on behalf of Little Debbie!

Little Debbie and I go waaaaay back. We’ve been friends since before I can remember! My childhood days consisted of Nutty Bars, Oatmeal Creme Pies and Cosmic Brownies. So when Little Debbie asked me to create some fun recipes with their seasonal product line, I was happy to agree!

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!And these Marshmallow Puffs? THE. BEST. Forreals. They are so gooey and fudgy and perfect, and I’m obsessed with the fun spring-time sprinkles on top. They truly are the inspiration for their namesake cupcake, which is a fudgy chocolate cupcake topped with a heavenly puff of marshmallow buttercream.

Tremendous. Marvelous. Indulgent. Incredible. I cannot stress this enough!

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!These would make for such a wonderful Easter dessert since they’re so easy – simply pop a Marshmallow Puff on top of each frosted cupcake for an adorable and delicious garnish. No one will be able to resist these pillowy cupcakes!

(And you don’t want to know who ate ALL of the remaining Marshmallow Puffs I got. Seriously dude, call Marshmallow Puffs Anonymous. I killllllled two boxes!)

Diet starts tomorrow. NOT.

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!

5.0 from 1 reviews
Marshmallow Puff Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Marshmallow Puff Cupcakes are delightful chocolate cupcakes topped with a pillowy soft marshmallow buttercream and garnished with Little Debbie Marshmallow Puff Cookies for a fun and tasty springtime treat!
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 small box chocolate instant pudding mix (just the dry mix)
  • 1 stick butter, softened
  • ½ cup marshmallow fluff
  • 1 tsp vanilla extract
  • About 3 cups powdered sugar
  • 2-3 Tbsp milk, if needed
  • Rainbow sprinkles
  • About 16 Little Debbie Marshmallow Puff Cookies
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 paper liners. Set aside. Meanwhile, in a large bowl, prepare the cake batter according to package directions. Stir the box of chocolate pudding mix into the batter.
  2. Portion the batter evenly among the cupcake tins, filling about ¾ full. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool the cupcakes completely.
  3. In a large bowl, beat together the butter, marshmallow fluff and vanilla extract until creamy, about 2 minutes. Gradually add the powdered sugar, about one cup at a time, until light and fluffy. Add in the milk if frosting is too thick.
  4. Pipe frosting onto cooled cupcakes and dredge the sides of the frosted cupcakes in sprinkles. Top with a Marshmallow Puff Cookie. Serve immediately, or store leftovers airtight at room temperature.

These Marshmallow Puff Cupcakes are fudgy chocolate cupcakes topped with a sweet marshmallow buttercream and a Little Debbie Marshmallow Puff Cookie!So again – these cookies. They’re so impossibly fudgy and chocolaty and topped with the softest cloud of marshmallow. Then the whole thing is coated in white chocolate and sprinkles – talk about heaven on earth, people. These cupcakes are like a giant, cakey version of these cookies, and combined, it’s a force to be reckoned with.

Have a super sweet day, and stay tuned for more Little Debbie-inspired treats!

xo, Hayley

In the interest of full disclosure, I am working with Little Debbie to bring you fun, springtime recipes featuring their seasonal products. I was not compensated for this post except for product and all opinions, as always, are 100% my own. 

Lemon Bar Cupcakes

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! love lemon desserts. They’re easily one of my favorites in anything – cakes, cookies, bars, you name it. And lemon totally reminds me of springtime, but without the allergies, sinus infections, pollen everywhere, and random days of hot weather that spring usually brings.

All that I can do without.

And one of the first things I baked when I first started baking was lemon bars. Well… my version of lemon bars. It was simply lemon cake mix, baked into a bar recipe, and studded with white chocolate chips. They were so simple but so delicious, and to this day they’re still one of my family’s favorite recipes.

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! These Lemon Bar Cupcakes get their name because they have lemon bar filling inside the cupcake and in the luscious frosting. They’re sweet, tart, and bursting with lemon flavor from that irresistible lemon bar filling, and they have just the right hint of crunch and sparkle from the yellow sugar sprinkled on top.

Springtime in a cupcake – with no traces of allergies? Sign me up!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover!

5.0 from 1 reviews
Lemon Bar Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These Lemon Bar Cupcakes get their name from the lemon bar filling in the cupcake and in the frosting! Luscious, light, and bursting with flavor, these cupcakes epitomize springtime!
Ingredients
  • 1 box lemon cake mix, plus ingredients on back of box
  • 1 small box lemon pudding mix (just the dry mix - I used sugar free, but you can use any kind)
  • 1 can Duncan Hines Lemon Pie Filling
  • ¾ cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • About 3-4 cups powdered sugar
  • Yellow sanding sugar, for garnish
Instructions
  1. Preheat oven to 350* degrees F. Line 2 muffin tins with about 18 paper liners. Set aside. Meanwhile, prepare the cake mix according to package directions on back of box. Stir in the lemon dry pudding mix to incorporate.
  2. Fill each muffin tin about ¾ of the way full with the batter. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool the cupcakes completely.
  3. Using a small paring knife or a cupcake corer, core the cupcakes and discard centers, being careful not to puncture through the cupcake's bottom. You only want to core about halfway through the cupcake. Fill with some of the lemon pie filling.
  4. Now, to make your frosting: In the bowl of a stand mixer, cream together butter, vanilla extract, and ⅓ cup of the lemon pie filling until fluffy, about 2 minutes. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy. You may not need all of the powdered sugar. If frosting becomes too thick, add in a little more lemon pie filling.
  5. Spoon the frosting into a piping bag attached with a large open-star tip. Begin piping the frosting onto the cupcakes, taking care to cover the lemon filling in the center. Sprinkle immediately with the yellow sanding sugar. Serve immediately, or store cupcakes airtight at room temperature for up to a day, or airtight in the fridge for up to 3 days.

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! You guys – I cannot emphasize enough at how marvelous these cupcakes are! So light and fluffy, with that creamy lemon bar frosting and the gooey lemon bar filling. These are the ultimate springtime lemon cupcakes for a lemon dessert lover!

Lemon Bar Cupcakes are light, luscious lemon cupcakes filled with lemon curd filling and topped with a lemon bar filling frosting! The ultimate cupcake for a lemon lover! Hope you have a sweet Sunday!

xo, Hayley

 

Snacknado Ice Cream Cupcakes {And Celebrating Baskin-Robbins New Flavor of the Month!}

Snacknado Ice Cream CupcakesYou heard me: Snacknado Ice Cream Cupcakes, people!

So let’s back it up here for a sec. Snacknado is Baskin-Robbins’ newest Flavor of the Month, and I am Baskin-Robbins’ newest Pink Spoon Ambassador! Can we clink our waffle cones in celebration? I’m just a tad (okay, hugely!) excited.

Snacknado Ice Cream features a salty-caramel flavored ice cream base studded with chocolate-covered potato chips and pretzels, swirled together with candy chocolate pieces and ribbons of fudge and salted caramel. Phew. In other words, it’s the best, most dreamy ice cream for sweet-and-salty lovers like myself! It’s like a whirlwind of all of your favorite snack foods in one amazing cupcake.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!I mean… chocolate covered potato chips? In ice cream? I’m dead.

And if you thought this couldn’t possibly be any crazier, you thought wrong, because you’re currently reading a crazy-person’s blog, and this crazy person happened to bake the Snacknado Ice Cream inside of these here cupcakes. I know. These cupcakes are baked with melted Baskin-Robbins Snacknado Ice Cream inside of the batter, lending a fabulous creaminess to the batter and flavors these cupcakes in rich caramel-y notes with bits of pretzels and candy pieces in every bite. They’re luscious, sweet, salty, buttery and oh-so-divine, and when topped with a salted caramel and chocolate swirled buttercream and more chocolate-covered potato chips, pretzels and a drizzle of caramel? Honnnney. You’re in for a whirlwind of flavor that’s about to crash land into your mouth.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!‘Nuff said.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

5.0 from 1 reviews
Snacknado Ice Cream Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
These sweet-and-salty cupcakes are based off of Baskin-Robbins' newest flavor, Snacknado. Caramel ice cream cupcakes are filled with a hot fudge ganache center, topped with a luscious chocolate-and-caramel swirled buttercream, then garnished with chocolate covered potato chips, pretzels, and caramel. Heaven!
Ingredients
  • 1 box yellow cake mix
  • 3 eggs
  • ½ cup oil
  • 1 pint (2 cups) Baskin-Robbins Snacknado Ice Cream, softened to room temperature
  • ¼ cup water or milk
  • ½ cup hot fudge sauce
  • FOR CARAMEL BUTTERCREAM:
  • 1 & ½ sticks (3/4 cup) butter, softened
  • ½ cup caramel sauce (the thicker, the better!)
  • 1 tsp vanilla extract
  • About ¼ cup heavy cream or milk
  • 2-3 cups powdered sugar
  • FOR CHOCOLATE BUTTERCREAM:
  • 1 & ½ sticks (3/4 cup) butter, softened
  • ½ cup hot fudge sauce
  • 1 tsp vanilla extract
  • About ¼ cup heavy cream or milk
  • 2-3 cups powdered sugar
  • FOR GARNISH:
  • Chocolate-covered potato chips (either homemade or store-bought)
  • Chocolate-covered pretzels
  • Caramel sauce, for drizzling
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 20 paper liners. Set aside.
  2. In a large bowl, beat together the cake mix, eggs, oil, water, and softened Snacknado Ice Cream with a handheld electric mixer on low speed, just to combine. Increase speed to medium and beat for about 2 minutes, or until fluffy and blended. Portion batter evenly among muffin cups, filling about ¾ of the way full. Bake for approx. 15-18 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  3. Once cupcakes are cooled, use a sharp, small paring knife to cut the cores out of the cupcakes. Be careful not to cut completely through the cupcake; you just want to go about halfway deep. Fill the wells of the cupcake with about a teaspoon of hot fudge sauce - the room temperature sauce, when it's thickest. Set aside.
  4. In the bowl of a stand mixer, beat together the butter, caramel sauce, and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar and milk and beat until light and fluffy. Transfer the mixture into a separate bowl and wipe the mixer bowl and blade clean. Then, beat together the butter, hot fudge sauce and vanilla with the paddle attachment until creamy, about 2 minutes. Add in the powdered sugar and milk and beat until light and fluffy.
  5. Using a large disposable piping bag (I fixed mine with a large open star tip) spoon the caramel buttercream into ONE side of the bag, and spoon the chocolate buttercream into the opposite side of the bag, lining them up. It's okay if they're a little uneven; try to get them as evenly lined up as possible.
  6. Pipe high swirls of buttercream onto each cupcake, careful to cover the hot fudge center. Immediately garnish with the chocolate covered potato chips and pretzels and drizzle with salted caramel. Serve immediately! These cupcakes are best eaten the same day they are made.

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!Oh my heavens, people! These cupcakes are positively scrumptious. The creaminess of the cupcake from the melted ice cream, the swirls of divine chocolate and salted caramel buttercream frostings, and the garnish of the sweet and salty pretzels and potato chips makes these cupcakes out of this world. I also love the surprise hot fudge center, the ‘eye’ of this flavor tornado :)

Snacknado Ice Cream Cupcakes are rich caramel cupcakes made with melted ice cream, filled with hot fudge ganache, and topped with a swirl of caramel and chocolate buttercream, then topped with chocolate covered pretzels and potato chips. A sweet-and-salty lover's dream!

Be sure to check out Baskin-Robbins to find a location nearest you so YOU can try out their latest Snacknado Flavor of the Month! You can also connect with Baskin-Robbins on Facebook, Twitter, Instagram & Pinterest for recipes, ideas, new flavors and more!

Hope you have a super SWEET day!!

xo, Hayley

I am the newest Pink Spoon Ambassador for Baskin-Robbins! All opinions are 100% my own, as always. 

 

Neapolitan Cupcakes {And A HUGE Bloggiversary Party GIVEAWAY!!}

Neapolitan CupcakesI am so so so glad you’re here today, because today I’m having a special bloggiversary party to kick off two very important things: my blog’s 4th birthday (omg!), and my blog’s new design (yay!).

It’s so crazy to think that four years ago, I had just created this blog. I was so excited to get started and create something that was completely my own where I could share my funny stories and wacky anecdotes, and where I could challenge myself to concoct unique desserts. And if I’m being frank here, I think I’ve succeeded!

DSC_0235ASince being born in 2011, The Domestic Rebel has grown far beyond what I could have imagined, with tens of thousands of fans on my combined social channels, working with top brands in the industry like The Pampered Chef, Kitchen Aid, Tieks, and the Real California Milk Advisory Board, and meeting so many fabulous people and making so many new fantastic blog friends. I’m so forever humbled and grateful to my opportunities because I know this job can be fleeting, and something bigger and better could come around the corner and turn my space on the interwebs into an even smaller particle of the world. It’s important to me to remain grateful to this awesome job and the people who make it possible: YOU!

DSC_0210ASorry to be sappy, but you guys rule my life. I love you all so much for coming to my blog, commenting on my posts, liking my Facebook and Instagram statuses, repinning my Pinterest pics, and overall being such a loyal, fun and supportive bunch. If I could, I’d bake you all the biggest, gooeiest cookie to resemble how I feel about you: oozing with lotsa love!

So with 4 years on the blog, it was also time for a change. A new facelift, to be precise. I’m positively loving my new design from the talented Erika S. at Designer Blogs. I think she perfectly encapsulated who I am as a blogger and person – with my intense love for donuts, to the rebellious-yet-fun new logo of my spatula and whisk crossbones, to the funky fonts I love so dear.

Besides the new look, here are a couple new features you’ll love:

1) The hovering Pin-It button on each picture makes it even simpler to directly Pin my creations to you favorite Pinterest boards. Simply click the donut icon that pops up in the right upper corner of each picture and voila! Instantly pinned. So easy!
2) Sharing couldn’t be easier with the new Share bar on the bottom of each post. Directly link my posts and pictures to your Facebook or Twitter feeds, Stumble them, or even email it to friends and family. No copying of links or saving pictures necessary.
3) The NEW Recipe Index makes searching for recipes a breeze, thanks mainly to the new visual icons for every recipe. I’m still working on a couple of the older posts that don’t have pictures, but they’re still accessible through the links. Craving chocolate? Simply click the Chocolate link and instantly be taken to a page where you can access all recipes tagged with ‘chocolate.’ This definitely helps streamline searching for your favorite recipes, or getting ideas of what you want to make!
4) You may also like… the new linked-within feature on every post! Featuring a handful of some older, archived posts, this is a great way to see stuff you haven’t seen (and some of my first recipes!) for more inspiration.

DSC_0206AI am SO VERY HAPPY (!!) with my new design and I seriously hope you love it, too! I really feel like this design perfectly defines who I am and I hope you’ll find the new look and features to be just as awesome as I do!

DSC_0220AAnd to kick off this brand new blog design and celebrating four blissful years blogging, I’m throwing a fabulous party and you’re all invited! And lemme just say, the party favors are pretty damn cool — there ain’t no gumballs or cheap plastic yo-yos here.

tieksFor being such an awesome person, you can enter to win three prizes! The GRAND PRIZE is a pair of Tieks Ballet Flats (a $200 value!!), the highly coveted and ever-so-stylish flats I’ve talked about prior and that are sweeping the world with their sleek appearance, shocking comfort, and gorgeous hues. Not only are Tieks incredibly comfy, but they come in a wide range of styles, colors and sizes to fit everyone perfectly. Amazing!

toofacedSECOND PLACE PRIZE is Too Faced’s brand-spankin’-new Semi-Sweet Chocolate Bar Palette! With sixteen flattering, highly-pigmented shades, this palette is perfect for everyone! Shades range from a bright blue called Blueberry Muffin, to a gold-flecked brown named Hot Fudge, to a shimmery sweet Butter Pecan highlighter color. Each shade is packed with real cocoa, giving a sweet aroma with every brush stroke. This limited edition palette is a fan favorite among beauty bloggers and fashionistas everywhere!

baskinrobbinsAnd last but not least, THIRD PLACE PRIZE is a $25 gift card to Baskin Robbins ice cream! The worst thing about 31 flavors? All the options to choose from! From Cherries Jubilee to Baseball Nut, Baskin Robbins has some of the best ice cream around! Second only to donuts, ice cream is one of my favorite desserts, and the Neapolitan color scheme is a clear theme in my new blog design. I absolutely love the sweet shades of rich chocolate brown, bubblegum-pink strawberry and creamy vanilla and love how they translated into my new look!

Rebel GiveawaySo, do you want to win one of these SWEET prizes?! Enter using the Rafflecopter below! 

a Rafflecopter giveaway
GOOD LUCK, & THANKS FOR ENTERING AND BEING SUCH A FANTASTIC FAN OF THE DOMESTIC REBEL!

Okay, now who’s hungry? For today’s recipe, I thought I’d throw it back to one of my first-ever posts: Neapolitan Cupcakes! I made these for a bakery-themed 20th birthday party I had and they were an instant success. Everyone loved the cool two-toned cupcake flavors and the rich strawberry buttercream on top, and I knew I wanted to recreate them and give them a sweet, updated look for this special day.

So without further adieu, take a bite out of these ultra-sweet and fun to eat Neapolitan Ice Cream Cupcakes! :)

DSC_0219A

4.9 from 29 reviews
Neapolitan Cupcakes {And A HUGE Bloggiversary Party GIVEAWAY!!}
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
Two-toned chocolate and vanilla cake is topped with a swirl of sweet strawberry buttercream to mimic the classic flavors of Neapolitan ice cream! Kids and adults alike will love these fun cupcakes as a nod to a sweet childhood-favorite.
Ingredients
  • 1 box chocolate cake mix, plus ingredients on back of box
  • 1 box white cake mix, plus ingredients on back of box
  • 1 small box sugar-free fat-free instant vanilla pudding mix
  • 1 small box sugar-free fat-free instant chocolate pudding mix
  • ¾ cup (1 & ½ sticks) unsalted butter, softened
  • ½ cup seedless strawberry jam (I like Smuckers Simply Fruit)
  • 1 tsp vanilla extract
  • 2-3 tsp strawberry extract (depending on how strong you'd like it)
  • ¼ cup heavy cream
  • About 4 cups powdered sugar
  • Red food coloring
  • White non-pareils sprinkles
  • Maraschino cherries
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 18 paper liners. Set aside.
  2. Prepare the chocolate and vanilla cake mixes in separate bowls using the ingredients and directions on the back of the boxes. Stir the vanilla pudding mix (the dry mix) into the vanilla cake batter, and stir the chocolate pudding mix into the chocolate cake batter. Allow the batters to set for about 5 minutes until thickened.
  3. Working quickly with two separate cookie dough scoops or spoons, spoon about a heaping Tablespoonful of batter onto the left side of the cupcake liner with one flavor. Then immediately spoon the other flavor onto the right side of the cupcake liner. Repeat layers, filling the cupcake liners about ¾ full. You should have roughly around 18 cupcakes, maybe a couple more depending on the box mixes.
  4. Bake for approx. 15-18 minutes or until a toothpick inserted near the center comes out mostly clean or with moist crumbs. Cool completely.
  5. While cupcakes cool, make your frosting: In the bowl of a stand mixer, cream together the butter, strawberry jam, vanilla, strawberry extract and milk with the paddle attachment for about 2 minutes or until creamy. Add in the powdered sugar, about a cup at a time, until a light and fluffy texture has been achieved. Add in food coloring, only a couple drops at a time, and beat until a light desired pink shade has been achieved.
  6. Spoon the frosting into the piping bag attached with an open star tip. Pipe high onto cooled cupcakes and immediately garnish with white non-pareils sprinkles and a cherry. Serve immediately or store leftovers airtight in the fridge.
  7. *NOTE: If you want to pipe the frosting thick onto the cupcakes, consider doubling or tripling the recipe.*

DSC_0225A

DSC_0246ARich chocolate, creamy vanilla and sweet strawberry combine to create these decadent, delicious and festive Neapolitan cupcakes that taste strikingly similar to the classic ice cream flavor. The two-toned and dual-flavored cupcake is a striking, graphic touch with the bright, bubblegum pink-frosting on top. If you’d like, garnish these cupcakes with waffle cone pieces or pirouline cookies or slices of strawberry. You could also top the cakes with chocolate and white chocolate curls for a prettier touch.

Thanks for stopping by, and thanks for being a great fan of The Domestic Rebel! Love you! Mean it :)

xo, Hayley

*In the interest of full disclosure, I was generously provided with the Tieks grand prize (retailing at a $200 value) from Tieks. All other prizes were purchased on my own. All opinions are 100% my own and always will be. Winners will be chosen at random through the Rafflecopter widget on 2/24/2015 and will be notified via email. Winners will have 24 hours to respond to the email before a new winner is chosen. First winner randomly chosen will receive the grand prize, second winner randomly chosen will receive the second prize, and so on. 

 

 

Peanut Brittle Cupcakes

Peanut Brittle CupcakesPeanut brittle is one of those candies that I totally love but often overlook. One, because it isn’t sold in many stores, and two, because it isn’t as common as your average M&M’s or Skittles.

But when I am around it? Lawd have mercy, homedog. I’m scarfing it down like it’s my day job. It’s just so addictive!

Since I still have an enormous fear of candy thermometers (seriously, I do not have time for high-maintenance candy!) I haven’t actually made my own peanut brittle at home. If we’re being honest, I find it easier to just stock up at See’s Candies and get it for $6/box than stress over a pot of boiling caramel. Not my idea of a good time. Eating the peanut brittle, however, is a great time.

So while I haven’t mastered the brittle itself, I have mastered these scrumptious cupcakes! I have to admit, the peanut brittle flavor is spot-on. If you could somehow bottle it up and drink that delectable peanut butter caramel flavor, it would be the best beverage evah. But for now, you’ll have to settle with eating your cupcake and your peanut brittle, too. These are the best!

DSC_0316ASkip the candy thermom mama drama and buy yourself a box of brittle… and the ingredients for these cupcakes. You’ll be glad you did!

DSC_0310A

Peanut Brittle Cupcakes
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Peanutty and caramel, these Peanut Brittle Cupcakes taste like the addictive candy without the fuss of making it. Top with your favorite homemade or store-bought brittle for the perfect, tasty garnish.
Ingredients
  • 1 box yellow cake mix
  • ¼ cup vegetable oil
  • 1 cup water
  • ⅓ cup caramel flavored syrup (NOT sundae sauce, but the kind you can use to flavor your coffee, like by Torani)
  • ¾ cup creamy peanut butter (I like Jif!)
  • FOR FROSTING:
  • 1 & ½ sticks butter, room temperature
  • ½ cup creamy peanut butter
  • 1 tsp vanilla extract
  • ¼ cup caramel flavored syrup
  • 1-2 Tbsp milk, if needed
  • About 4 cups powdered sugar
  • Peanut Brittle, prepared or your favorite homemade recipe, broken into shards
Instructions
  1. Preheat oven to 350 degrees F. Line two standard muffin tins with about 16 paper liners; set aside. Meanwhile, in a large bowl, beat together the cake mix, oil, eggs, water, caramel syrup and peanut butter together with a handheld electric mixer for about 2 minutes or until blended. Distribute batter evenly among the cupcake tins, filling about ¾" full.
  2. Bake for approximately 15-17 minutes or until a toothpick inserted near the center comes out clean or with light crumbs. Cool the cupcakes completely while you prepare the frosting.
  3. In the bowl of a stand mixer, beat together the butter, peanut butter, vanilla and caramel syrup with the paddle attachment until creamy and blended. Gradually add the powdered sugar, about one cup at a time, until frosting is light and fluffy. Add the milk if frosting is too thick.
  4. Spoon the frosting into a disposable piping bag attached with a large open star tip. Pipe the frosting high onto the cooled cupcakes, then garnish with a couple of shards of peanut brittle. Top with caramel sundae syrup if you'd like! Serve immediately.

DSC_0324AThese are FABULOUS! They’re a must-try. If you haven’t had caramel + peanut butter before, you must give this insanely-delicious combination a go. It’s a total winner and is what makes the flavor in these delectable Peanut Brittle Cupcakes so spot-on!

Have a fantastic day!

xo, Hayley

Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting

GingerbreadCupcakesI’ve decided that I’m never shopping at Target again, because every time I do, something mortally embarrassing happens.

Like the time I told the cashier I was going to eat Oreos naked (wrong context). Or the time my mom was my wing-woman.

ANYWHO. A couple days ago I was in the big red bulls-eye when the sparkly, frilly, feathery wonders of the little girls clothing section drew me in. Since I’m buddy-buddy with Dorothy’s kiddo Jordan, I figured I’d find her some can’t-live-without glitter-smothered dress for Christmas and began my search. As I was knee-deep in sparkles and sequins and loving every minute of it, an employee approached me and asked if I needed any help.

A simple enough question, but for me to answer it? Oh lawdddd have mercy.

I could have simply said, “yes, I’m fine, thanks.” But instead I said, “Yes, I’m okay. I’m just looking right now. I mean, I don’t even own a child, so I’m not sure why I’m here, but I’m okay, thanks.”

Seriously. Don’t even own a child. OWN. I said “own.” What in god’s name is wrong with me?

The employee kind of looked at me strangely and did one of those awkward polite chuckles, but I knew she was probably making secret signals to the surveillance cameras to get a closer look at me so they could put me on some kind of Crazy Person List as the lady who doesn’t “own” kids and who shops in the children’s department just ’cause. *sigh*

DSC_0161A

DSC_0150ASo after realizing I’m a weirdo, I left and went home to bake cupcakes. Cupcakes make everything better, even if you are on Target’s blacklist for being a creeper. Thankfully, cupcakes aren’t judgmental and they are a really scrumptious way to feel better about your shortcomings. These Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting certainly do the trick and are so festive for the upcoming Christmas holiday!

Now get to eating, you weirdo!

DSC_0149A *adapted from my Gingerbread Cupcakes, in the archives

5.0 from 2 reviews
Gingerbread Cupcakes with Vanilla Bean Marshmallow Frosting
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
Soft, spicy gingerbread cupcakes are topped with a sinfully light and fluffy vanilla bean marshmallow frosting that's to-die for! These irresistible Christmas cupcakes are every bit as delicious as they are festive.
Ingredients
  • 1 box spice cake mix
  • 1 cup water
  • ½ cup oil
  • 3 eggs
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground allspice
  • FOR FROSTING:
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 (7 oz) jar marshmallow creme
  • 2 tsp vanilla bean paste (or substitute vanilla extract)
  • ¼ cup cream or milk
  • 3-4 cups powdered sugar
  • Gingerbread Sprinkles and Cookies, for optional garnish
Instructions
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 paper liners and set aside. Meanwhile, in a large bowl, beat together the cake mix, water, oil, eggs, ginger, cinnamon and allspice with an electric mixer until blended, about 2 minutes.
  2. Evenly distribute the batter among the muffin cups, filling about ¾ths full. You should have roughly around 16 cupcakes.
  3. Bake for approx. 15-18 minutes or until a toothpick inserted near the center of a cupcake comes back clean or with moist crumbs. Cool the cupcakes completely.
  4. To make the frosting: in the bowl of a stand mixer, beat together the butter, marshmallow creme, and vanilla bean paste until blended, about 1 minute. Gradually add in the powdered sugar, about a cup at a time, then stream in the milk or cream to help thin the frosting out, adding more milk or cream as needed. Frosting should be light and fluffy.
  5. Fill a piping bag attached with a large open star tip with the frosting. Pipe high onto cooled cupcakes and garnish with gingerbread men sprinkles and a gingerbread cookie if desired. Serve immediately or store cookies airtight at room temperature or in the fridge. Note that the cookies on top will get softer with time, especially in the fridge, so if you're planning on storing them for a later time I would garnish with the cookies right before serving.

DSC_0160AThe Vanilla Bean Marshmallow Frosting is the perfect light, sweet and fluffy accompaniment to these spicy, irresistible gingerbread cupcakes! Nothing is more festive or fabulous for the holiday season!

Hope you have a delicious day!

xo, Hayley

 

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