Tag Archives: Christmas

Cranberry Cheesecake Cupcakes

These Cranberry Cheesecake Cupcakes will keep everyone happy through the holidays and into the new year. A festive holiday treat; creamy cheesecake cupcakes with a tart yet sweet cranberry sauce topping.

Cranberry Cheesecake Cupcakes

Cranberry Cheesecake Cupcakes

Almost anyone can tell you I am a super huge fan of alliterations. This Christmas treat is no exception. You can serve Kris Kringle, the kids, and all the cousins this Christmas with these Cranberry Cheesecake Cupcakes.  Ok, I get it. Too much alliteration is just as bad as your Uncle Ernie that always makes the ridiculous puns and always finds himself funnier than anyone else does.

These really are awesome for everyone though. There is something about a cheesecake that folks just cannot resist. Can you blame them? Me neither!

Cranberry Cheesecake Cupcakes

Instagram Inspiration

This cupcake inspiration came from Instagram. I have been following Tameka’s Corner for several months now. Tameka always comments on my cupcake pictures and I am constantly eyeballing all of her fun traveling adventures. You can join me in following her here.

Let me tell you, Tameka does a little bit of everything! I don’t see how she does it all! Her site is chocked full of information on beauty, lifestyle, travel, product reviews and so much more. I love living vicariously through her adventures.

Cranberry Cheesecake Cupcakes

We spoke a few months ago about a recipe for her family. I believe she said her husband really enjoyed cheesecake and her daughter didn’t like chocolate. I couldn’t believe her daughter didn’t like chocolate. Who is this kid? I’m kidding.

Cranberries seemed like a festive addition that her entire family could get excited about and enjoy.

Cranberry Sauce Versus Jelly

Captain Cupcakeasaurus always loves having Cranberry “sauce” for his holiday meals. He calls it sauce. The rest of us would call it Cranberry Jelly. You know the can of cranberry gel that flops out in one glop and still has the ripples from the can to guide you where to slice? We’ve all had it at one time or other. I actually quite enjoy it myself. So much so, I had never tried real cranberry sauce.

I was walking through Aldi and there was a bag of fresh cranberries just eyeing me down. I couldn’t resist. The decision was made; I would have to give real fresh cranberry sauce a try and I am so glad I did.

Cranberry Cheesecake Cupcakes

The cranberry topping is essentially cranberry sauce just spooned over the top of each cheesecake. So, if you are wanting just real fresh cranberry sauce for your holiday, the recipe is the same for the topping. Feel free to serve some on your cheesecake and spoon some up with your turkey and dressing.

Cranberry Cheesecake Cupcakes

Happy Holidays!

The stress of the holidays can really get anyone and everyone in a funk. I know it is supposed to be magical but I swear all the hustle and stress can really wear on you.

Whether you are hosting a big holiday event, be it party or dinner, or baking favorite holiday treats like sugar cookies and rum balls, try to remember to take a few minutes to yourself and just breathe. A little self-care can go a long way.

Free Baking Conversion Cheat Sheet

 

Try to take a few moments to reflect and embrace the moment with your family and friends. Take a bite of a Cranberry Cheesecake Cupcake if you need it and have a happy holiday.

Cranberry Cheesecake Cupcakes

From my family to yours, Happy Holidays! No matter what you are celebrating, know that I am thinking of you and can’t wait to hear about it. Send me an email to catch me up on all the details. Really, I’d love to hear from you.

Cranberry Cheesecake Cupcakes
Cranberry Cheesecake Cupcakes
Print Recipe
A festive holiday treat; creamy cheesecake cupcakes with a tart yet sweet cranberry sauce topping.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Cranberry Cheesecake Cupcakes
Cranberry Cheesecake Cupcakes
Print Recipe
A festive holiday treat; creamy cheesecake cupcakes with a tart yet sweet cranberry sauce topping.
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Servings Prep Time
12 cupcakes 20 minutes
Cook Time
25 minutes
Ingredients
Cheesecake cupcakes
Cranberry topping
Servings: cupcakes
Instructions
Cheesecake cupcakes
  1. Preheat oven to 325 degrees.
  2. In a medium bowl mix together the graham cracker crumbs, melted butter and sugar. Blend together until crumbs are the consistancy of wet sand.
  3. Line cupcake tin with paper liners. Spoon graham cracker mixture evenly into each tin. Press to the bottom with the back of a spoon.
  4. Bake on 325 for about 5-8 minutes until browned. Let cool while preparing the filling.
  5. In a large mixing bowl of an electric mixer, cream the softened cream cheese until smooth.
  6. Add Greek yogurt and sugar to the cream cheese and beat on medium speed until well mixed.
  7. Add eggs one at a time, mixing between each addition. Make sure to scrape sides to ensure batter is fully incorporated.
  8. Using a spatula, fold in vanilla. Spoon batter evenly into each cupcake tin. Batter does not rise so fill liner to just below the rim.
  9. Bake at 325 degrees for 20 minutes. The cupcakes can cool completely in the cupcake tins. Refrigerate to chill and serve with cranberry sauce topping.
Cranberry topping
  1. Wash and drain cranberries. In a medium sauce pan, add cranberries, orange juice, sugar and allspice.
  2. Stir together and bring to a boil.
  3. Reduce heat to medium and simmer for about 15 minutes. Let cool before topping cupcakes.
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Black As My Soul Chocolate Cupcakes

Enjoy these Black As My Soul Chocolate Cupcakes for your Halloween party, or your Christmas party, or your Nightmare Before Christmas party. This rich dark black chocolate cake is topped with a chemical-free tasting black as night chocolate buttercream.

Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

Halloween to Christmas

It is December, Y’all! This year is almost over and I can’t even get over the last month. November? No, I mean the one before that! I will record October 2017 as the month that officially changed everything.

A Month In Review

October Week One

Captain Cupcakeasaurus and I started working on a stepparent adoption for Little Cakeasaurus Rex over a year ago. The adoption was finally completed in September and the new birth certificate was delivered. I am so filled with love that our little cakeasaurus family is complete and all sharing the same last name.

The first weekend of October we celebrated with friends and family and of course cupcakes. There were games that included trivia, baby food guessing, and a beer chugging through baby bottle competition.  It was fun for all but that was just the start of this hectic month.

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

October Week Two

The very next weekend we were celebrating a very special birthday for a very special woman. My mother-in-law, that we affectionately call Grams Cracker celebrated her 70th birthday!

The party was hosted out in the country and the theme was Wild Woman that fits her cowgirl personality that enjoys roping, riding, shooting, and hunting. This time we celebrated with friends, family, freshly smoked wild hog (shot by Gram’s Cracker herself) and some more cupcakes.

October Week Three

Somewhere between week two and week four, everything started changing.

I registered MsCupcakeasaurus LLC as a Florida business and began working on the transition from full-time blogger to a full-time baker.

MsCupcakeasaurus is now a cottage bakery and I am able to sell cupcakes directly to local customers.

I know! I can hardly believe it myself! I’m a business owner, Y’all! How exciting is that?! You kept telling me that you just wanted the cupcakes and I listened. I’m doing everything I can to get you the cupcakes you want and love. I know you are still waiting for me to be able to ship these beauties out of state. I am working in that direction but right now the cottage bakery regulations allow me to start small and build from there.

In Other News

If starting a business wasn’t enough, I also started a new weight loss plan and we adopted a new fur baby to the family. He is a beautiful brindle hound mix that we call Turret. The pup has been a great addition to our family and quite the motivation to get out walking more.

Brindle hound puppy red collar

Oh, you noticed how I skipped right over that weight loss plan? Yeah, well, I am determined to get my life in the direction I want it to be in. The starting of the business really made me reevaluate my life goals. If I can accomplish one, then why not all of them? What goals have you been putting off that you want to tackle? They don’t have to be New Year’s resolutions if you can start on them right now.

Let me know in the comments below. No, really, I want to know. What are you working on or struggling with or just really want to get ahold of?

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

October Week Four

The last week of October was swallowed up with Halloween. Typically one of my favorite holidays, the decorations are usually set up all month long. I enjoy decorating the house and spending a full month developing a super awesome costume for myself and really the whole family.

This year, the skeletons didn’t get put in the yard until the week of Halloween. I didn’t decide on a costume until the Tuesday before the party. I jetted to the craft store and spent two days on a crafting binge to throw this idea together at the last minute.

We threw a costume party the weekend before the holiday and celebrated all dressed up with our favorite people, punch, and … you guessed it MORE cupcakes!

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

Black As My Soul Chocolate Cupcakes

My first order for cupcakes was a custom order to celebrate the Halloween holiday. The client requested “Black As My Soul” cupcakes. Do you have any idea how dark that is? I went for the blackest of black dark chocolate cupcakes with a pure black chocolate buttercream. The client was pleased and shared their “soul” cupcakes with their coworkers.

The cake base is similar to the Kahlua Chocolate Cherry Cupcakes but I subtracted the Kahlua and added a little black dye just to ensure maximum darkness. You can’t really have “Black As My Soul” cupcakes if they turn out chocolate brown.

My Not-So-Chemical Romance

Have you ever had a cake from a grocery store or even homemade that used far too much coloring in the icing? It usually happens with the colors red and black. Inevitably someone is trying to turn a white icing into a deep dark color and they just keep adding food coloring over and over until the desired color is reached. The color might be nice but the flavor is disgusting. So much dye makes the icing taste like chemicals and it can totally ruin an otherwise delicious cake. If you’ve tasted it, you know exactly what I am talking about.

Something that many home bakers don’t know is food dye, especially red and black, needs to rest for awhile to deepen the color. If you are mixing up a black buttercream and it is looking more gray than black, before adding any more dye, cover your bowl and put it in the refrigerator a while.

Now, the first time I did this two things happened. One, the icing in the frig was STILL gray! Two, I learned that sometimes it takes resting a few rounds before becoming the right color.

After two rounds of adding dye and refrigerating, I was still worried when the icing was gray toned instead of a beautiful rich black color. But, never fear, the icing started thawing as I was working with it. As it warmed, it became the truest blackest icing I have ever seen. The best part? It tasted like delicious chocolate icing and not some chemistry experiment went wrong.

Nightmare Before Christmas

Is it weird to talk about Halloween in December? A little. But, a very favorite Christmas movie is The Nightmare Before Christmas and I believe it straddles the two holidays quite nicely. I am sure these cupcakes would be Jack approved. So, if you want to try these awesome cupcakes in the off-season, you have all of my permission.

Halloween Black Dark Chocolate Cupcakes with Black Chocolate Buttercream

What was that again?

Let me recap a bit. In one month, we completed a stepparent adoption, celebrated a birthday, started a business, started a diet, adopted a puppy and hosted a Halloween party. I know you probably get all that done before breakfast, but I was a little overwhelmed, to say the least. There are so many things to be excited for and I can not wait to share all of them with you!

I hope you love these cupcakes as much as my client did. Make sure to share your creations in the Cupcakeasaurus Cupcake Community on Facebook.

Today we are making life taste sweeter by bringing a little darkness to December.

Black As My Soul Halloween Cupcakes
Print Recipe
This rich dark black chocolate cake is topped with a chemical-free tasting black as night chocolate buttercream.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Black As My Soul Halloween Cupcakes
Print Recipe
This rich dark black chocolate cake is topped with a chemical-free tasting black as night chocolate buttercream.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Servings Prep Time
24 cupcakes 20 minutes
Cook Time Passive Time
20-25 minutes 2-4 hours
Ingredients
Black Chocolate Cupcakes
Black Chocolate Buttercream
Servings: cupcakes
Instructions
Black Chocolate Cupcakes
  1. Preheat oven to 350 degrees. Brew coffee and set aside to cool to room temperature.
  2. In a large mixing bowl of an electric mixer with the paddle attachement, beat eggs and sugar on medium speed.
  3. Add vegetable oil to sugar mixture and mix in thoroughly.
  4. In a separate bowl, whisk together the dry ingredients of flour, cocoa, baking soda, bakind powder, and salt.
  5. Alternating between the dry ingredients and the Greek yogurt, add about a third at a time to the sugar mixture, starting and ending with the dry ingredients. Mix thoroughly on medium speed after each addition.
  6. Add coffee and black dye to batter and mix until well blended and color is mixed throughout.
  7. Using a spatula, fold in vanilla extract.
  8. Fill cupcake tins two-thirds full. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean. Cool completely before icing.
Black Chocolate Buttercream
  1. In a large bowl of an electric mixer with the whisk attachment, cream butter on high speed for about four minutes.
  2. Add sifted powdered sugar to the butter one cup at a time, mixing thoroughly between each addition.
  3. Add cocoa powder and salt to butter mixture and beat on medium speed.
  4. Add in one ounce of black dye and mix thoroughly until the dye is mixed evenly throughout the icing.
  5. Refrigerate icing for about two hours to let the dye deepen in color.
  6. Remove from refrigerator and beat on medium speed until icing warms to room temperature. Add additional ounce of black dye. Mix the dye thoroughly throughout the icing.
  7. If icing still appears gray, place in refrigerator to sit another one to two hours. The color deepens as it sits.
  8. Remove from refrigerator and allow icing to warm to room temperature to ensure desired color is achieved. Ice completely cooled cupcakes.
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Hot Chocolate Cupcakes

Christmas festivities need a warm melting hot chocolate cupcake to keep spirits warm and bright.

Hey Guys!

Christmas is almost here and hopefully everyone is staying safe and not getting too overwhelmed this holiday season.

If you do feel a bit stressed, just grab a piece of chocolate and take a deep breath. The holiday is about love and giving not stressing out over gifts and making everyone happy.

Hot_Chocolate_Cupcakes

The Little Cupcakeasaurus Rex started Boy Scouts a few weeks ago and will be celebrating with them soon for a Christmas party. What kind of Cupcakeasaurus would I be if I didn’t volunteer to bring the cupcakes? I asked the kiddo for his favorite flavor as my jumping off point for this one.

Chocolate!

Can you blame him? Also, I enjoyed the Lindor white chocolate truffles so much in the White Chocolate Christmas Cupcakes that I was excited to incorporate them again using milk chocolate this time. So, if we were in North Carolina or perhaps even farther north, then it would be cold enough to be enjoying hot cups of cocoa.

 

The Best Hot Chocolate

Now, I don’t know how you’re used to making your Hot Chocolate but I love making it for the little man by adding a few extras to make it really delicious and over the top. I do usually use a base of Swiss Miss and milk, not water. I’ll heat it on the stove and add in some chocolate syrup and a good bit of cinnamon.

After pouring into his favorite Spiderman mug, I add one milk chocolate truffle to melt into smooth rich chocolate. I top his with marshmallows though I typically prefer whip cream for myself. Then a little drizzle of chocolate syrup on top to really finish it off.

Ideally these are enjoyed just before dropping him off somewhere else so they can endure the sugar high from all the chocolate. I’m kidding of course but I realize I’m fairly serious about my Hot Chocolate.

 

The Best Hot Chocolate Cupcake

Thankfully cupcakes don’t need specific temperature requirements to really be enjoyed. So I can bring all those wonderful flavors from our Hot Chocolate right into an easy to eat cupcake. I hate waiting for my Hot Chocolate to cool down enough to drink. I’m so impatient I end up burning my tongue on it and having a sore spot for the next few days. No risk of that with cupcakes.

Hot_Chocolate_Cupcakes

The cupcake base is a chocolate cupcake recipe I edited to bring out more of the cinnamon flavor. Amazingly the cake does not use butter or eggs. Instead your liquid ingredients in this one are going to be Greek yogurt and milk. The batter is extremely thick but it is also super easy to mix. I didn’t even use my mixer this time; just my whisk and a little elbow grease.

Hot_Chocolate_Cupcakes

I started by mixing my dry ingredients of flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. I whisked that together until well mixed. Then I added in the milk, Greek yogurt, and vanilla extract. Like I said, the batter is really thick. It does get softer as you mix it though. The last step is to fold in the chocolate chips. I suppose technically chocolate chips would be an alteration to the Hot Chocolate recipe but we’ll pretend they are subbing in for the chocolate syrup.

Hot_Chocolate_Cupcakes Hot_Chocolate_Cupcakes

Bake at 350 degrees for about 15-20 minutes or until a toothpick comes out clean.

Just like we did in the White Chocolate Christmas Cupcakes, take your kitchen shears and cut into the top of the cupcakes an X shape and push an unwrapped milk chocolate truffle into the top. Press down slightly so that the top of the truffle is almost flush with the top of the cupcake. If it sticks up a bit that is okay too.

Hot_Chocolate_Cupcakes

Icing

These cupcakes do not need a significant amount of icing. Pretty much we are just icing them enough to hold the marshmallows on and to add a bit of contrasting flavor.

Hot_Chocolate_CupcakesIn a large mixing bowl, with the whisk attachment, mix on medium high two sticks of butter, two teaspoons of vanilla, ½ a teaspoon of salt and 1.5 lbs of powdered sugar. The icing will be quite thick as well but the butter will be creamy. Make sure that there are no chunks of butter remaining and everything is smooth.

I then piped a thin amount of icing on top of each cupcake in a circular motion starting from the outside of the cupcake and wrapping my way to the middle. I pretended it was like whip cream swirling at the top of the mug.

Hot_Chocolate_Cupcakes

What’s Hot Chocolate Without Marshmallows?

The marshmallows really have no rhyme or reason. I mean I didn’t count them or have a method of how I attached them or anything. I just took a handful and placed them on so that it looked like a dome of marshmallows on top of Hot Chocolate. That is the whole look we are going for after all.

Hot_Chocolate_Cupcakes

Hot_Chocolate_Cupcakes

I had some leftover chocolate from the Rum Soaked Chocolate Covered cherries the other day, so I heated some of that up. There are several ways to do a drizzle. If your chocolate is cooperating, you can take your stirring spoon and drizzle the chocolate right over the cupcakes.

If it isn’t, then you can use a mini squirt bottle like I did or I’ve even used a sandwich bag before. I don’t recommend a sandwich bag because if the chocolate is the slightest bit too hot it can melt a hole in the bag and go everywhere. I learn from experience folks. In a pinch though, it does work if you are careful about the temperature of your chocolate.

 

Hot_Chocolate_Cupcakes

Hot_Chocolate_Cupcakes

The last finishing touch that really sells the Christmas party theme for these Hot Chocolate Cupcakes are the little mini candy canes. I remember going to Black Hawk Hardware and sitting on Santa’s knee for pictures. He would always give out these little mini candy canes. It is funny to me how important talking to Santa was back then but I could not for the life of me tell you one thing I ever asked for him to bring me for Christmas. I do remember he had a real beard and I was fairly convinced he was the realest of all the Santas.

Hot_Chocolate_Cupcakes

Speaking of Santa, I am sure he would love one of these Hot Chocolate cupcakes left out for him with a tall glass of milk.  That’s how you get the fun stuff kids!

Hot_Chocolate_Cupcakes
What a way to make the holiday magical? Whip up some Hot Chocolate Cupcakes and maybe enjoy them with your own mug of Hot Chocolate as well. Curl up with your family and enjoy the holiday. This is how I’m making life taste sweeter.

As always please like, share, and follow to spread the Christmas cheer.

Hot Chocolate Cupcakes
Print Recipe
Cinnamon Chocolate Cupcakes stuffed with Lindor Milk Chocolate Truffles topped with a simple vanilla butter cream and mounds of marshmallows. Finish with a milk chocolate drizzle and mini candy cane for holiday delight.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Hot Chocolate Cupcakes
Print Recipe
Cinnamon Chocolate Cupcakes stuffed with Lindor Milk Chocolate Truffles topped with a simple vanilla butter cream and mounds of marshmallows. Finish with a milk chocolate drizzle and mini candy cane for holiday delight.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Ingredients
Cinnamon Chocolate Cupcakes
Simple Vanilla Butter Cream
Servings: cupcakes
Instructions
Cinnamon Chocolate Cupcakes
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together dry ingredients of flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon.
  3. Add in Greek yogurt, milk and vanilla extract and mix until well blended.
  4. Fold in chocolate chips with a spatula. Fill 24 lined cupcake tins 3/4 full with batter.
  5. Bake at 350 degrees for 15-20 minutes. A toothpick will come out clean. Using kitchen shears cut a cross into the top of each cupcake. Insert an unwrapped Lindor Milk Chocolate Truffle in to the opening and press down slightly until the top of the truffle is nearly flush with the top of the cupcake.
Simple Vanilla Butter Cream
  1. In a large mixing bowl, with the whisk attachment, mix on medium high butter, powdered sugar and vanilla extract until smooth.
  2. Swirl a very light flat coating of icing over each cupcake. Add about 10-12 marshmallows to the top of the icing.
  3. Melt Almond Bark in a microwave safe bowl on High in microwave for 30 seconds. Stir and add 10 seconds until completely melted and smooth. Using a spoon or squirt bottle, drizzle Almond Bark over the top of cupcakes. Garnish with a mini candy cane on each cupcake.
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Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting

 

Gingerbread Cupcakes with Gingerbread Cream Cheese Icing

Hey Guys!

Man, it has been a fun filled week. I have successfully completed almost all of the Christmas shopping. There are just a few things left to check off that list but for the most part done. We added two new furry members to the family this week. They are the sweetest little eight week old kittens who have diligently been helping me gift wrap presents. By help of course I mean chase string and chomp on bits of paper.

IMG_20151210_135110436~2

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting

As we all get into the holiday spirit, Little Cupcakeasaurus Rex built his own Gingerbread house made of foam. Why not a real Gingerbread house? Well, one, I have always felt funny about eating candy off of real Gingerbread houses. Something about Hansel and Gretel and eating stale candy….but I digress.

Gingerbread Cupcakes with Gingerbread Cream Cheese Icing

But reason two is that we were filling the house with the smell of delicious Gingerbread cupcakes instead. These taste way better than any prefabricated Gingerbread house kit or stale candy you can pick up at the store.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting

Full disclosure, this was the first Gingerbread anything I’ve ever made from scratch. I knew that Gingerbread required molasses but I had never directly worked with it before. In my mind, I imagined molasses being a lot like Karo syrup. Molasses is NOT like Karo syrup. It does not smell good and doesn’t really taste good raw either. Yes, of course, I had to try it. Just like that time when I was about seven or so and decided that vanilla extract smelled good enough to eat. No no no. But thankfully, molasses mixed with other delicious things, much like vanilla extract, ends up tasting amazing in the end.

Gingerbread Cupcakes with Gingerbread Cream Cheese Icing

 

These Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting are super easy and super cute for all of your holiday gatherings and treats. Much like so many of my recipes, you separate your dry ingredients and your wet ones and then you mix them in together. The consistency and color of the batter will look like the smoothest peanut butter you’ve ever seen.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_FrostingGingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting

When the cakes come out they are so  fluffy and much more enjoyable than the rock hard cookies in the kits. Can you tell I have some hate for the Gingerbread house kits? It is probably repressed anger from never being able to get my royal icing packet to the right consistency to dry before my house fell over. I’m a baker. I bake. I am not an architect nor a construction master. I’ll leave the house building to the other guys. We’ll stick with cupcakes.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_FrostingThe frosting is just as easy as the caking. At first, I felt like that was a TON of sugar for a cream cheese icing but then I realized why. Ginger and molasses both have really strong flavors. You end up needing the extra sugar to balance out those flavors. It works out I promise. It works out so well that I was practically eating the frosting by the spoonful. Really, this stuff would taste good on sooo many things.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_FrostingGingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting

The final touch is adding these adorable little Gingerbread men to the top. I LOVE almost any food I can bite the head off of. Ok, that may sound weird. I don’t mean like meat and animals and such. I mean I love biting the heads off of Peeps, and Teddy Grahams and gummy bears. So, if you have an obsession like I do of edible decapitation, then you’ll love these decorative Gingerbread men decorations. Wilton has a great line of Christmas Icing Decorations that include Christmas trees and snowflakes and these lovely Gingerbread men. I also noticed they have some dressed in ugly Christmas sweaters or my favorite, the ones I used, which are holding little gum drops. Too cute!

Gingerbread Cupcakes with Gingerbread Cream Cheese Icing

 

So while you are decking the halls and inevitably making spirits bright, make sure to make life taste sweeter with these scrumptious Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting!

 

Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting
Print Recipe
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting
Print Recipe
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Gingerbread Cupcakes
Gingerbread Cream Cheese Frosting
Servings: cupcakes
Instructions
Gingerbread Cupcakes
  1. Preheat oven to 350 degrees. In a medium mixing bowl, sift together dry ingredients of flour, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large mixing bowl cream together the butter and sugar on medium high speed. Add in eggs and mix well. Then add in molasses, again mixing well.
  3. Add a third of the flour mixture to the wet ingredients and mix completely. Add about half of the water to the wet ingredients. Continue to alternate between flour mixture and the water, ending with adding the last third of the flour mixture. Mix until well blended.
  4. Fill 24 lined cupcake tins 3/4 full. Bake for 15-20 minutes at 350 degrees. A toothpick will come out clean when done.
Gingerbread Cream Cheese Frosting
  1. In a large mixing bowl, with whisk attachment, cream together the cream cheese and butter. Texture should be smooth and creamy.
  2. Mix in salt, ginger, and molasses until well blended.
  3. Add in powdered sugar a cup or so at a time. The frosting will thicken and really take shape.
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White Chocolate Christmas Cupcakes

Now that Thanksgiving is behind us and we are all plum full of turkey and fixings, it is time to turn toward Christmas. Maybe it is being one of the few Christmases I’ve ever spent away from home, or maybe it is the still 90 degree heat here in Florida, but I have been craving the Christmas season like no body’s business. I love seeing the stores decorate with lights and ribbons. Well, I am an ADD kid, I’m always going to love sparkly lights no matter the reason.

As soon as we returned home from our family travels this year, I had Captain Cupcakeasaurus pulling down the tree and decorations from the attic. So my little four foot prelit tree is up and shining. It was fun deciding which ornaments made it on the tree this year. This is the first Christmas Captain and I have decorated and celebrated together. Last year we were still living 600 miles apart.

White_Chocolate_Christmas_Cupcakes

Little Cupcakeasaurus Rex also got in the spirit  by hanging up his chocolate advent calendar. Aldi had a cute one available that lets him pull out a small milk chocolate each day counting down to Christmas.

White_Chocolate_Christmas_Cupcakes

To really make the house festive I had to whip up some thematic cupcakes. I may not see a white Christmas this year but that is okay because these White Chocolate Christmas Cupcakes make it feel like a white Christmas regardless.

Everything about these cupcakes are white. A white vanilla batter with sour cream for extra whiteness. Then a delicious white chocolate Lindor truffle is placed inside of each one. Top with a white chocolate cream cheese frosting and you’ve got yourself the perfect White Chocolate Christmas cupcake.

White_Chocolate_Christmas_Cupcakes

I have to share something a bit embarrassing but supremely funny with you guys. When Little Cupcakeasaurus Rex tried one of these Cupcakes he was surprised, naturally, by the truffle inside. I then tried to explain to him what a truffle was and relate it to something he knew. He says, “Oh, truffles are those things that help your uterus calm down!”White_Chocolate_Christmas_Cupcakes

I often enjoy the milk chocolate truffles during a certain time of month and apparently even the six-year-old has picked up on it. I suppose I’m training him right because knowing a woman’s favorite chocolate can certainly get him out of all kinds of trouble in the future.

 

Some of our recent cupcakes have had some extra steps that made them a bit more difficult than your average cupcake recipe. This one is not one of those. It is super easy especially if you have everything on hand. I wanted these cupcakes to be as pure white as possible. I was really going for full on snowy Winter Wonderland effect here. 

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So I even used my colorless vanilla extract by Wilton in order to ensure the cakes turned out as white as possible. It is also important to make sure to fold in those egg whites towards the end. You want a nice light and fluffy batter. If it is over worked, your cake will be more dense rather than light and airy.

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One of the best parts about these cupcakes are the freaking melt in your mouth Lindt Lindor truffles that just take this cake over the top. Truffles are delicate and melt easily so this is definitely not one of those things you want to try and bake inside the cupcake.

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But while the cupcakes are still hot just take some kitchen shears and cut down into the cake about a half an inch. Make another cut crossing your first and it can look like a plus sign or an X which ever you prefer. Then just nestle one of your truffle babies right down inside and press a little bit to get it in there nice and tight. I would love to see what these cupcakes would look like with a chocolate or caramel truffle in them as well. Mmmmmm.

 

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The White Chocolate Cream Cheese Frosting is a perfect pairing with this cake. It is thick and chocolate-y and the cream cheese adds that refreshing flavor. This would also be a great frosting for decorating a Santa beard or adding snowballs to other decorating endeavors.

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Now, like I said, I was going for a pure white Winter Wonderland feel. So I wanted my icing to be as pure white as possible and really almost glisten like snow dunes do beneath the moon light. I sprayed a light coating of silver Color Mist food spray over the frosting to really make the icing shine and it  resembles the lights reflecting off  icy snow.

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And because these cupcakes are so pale in complexion, you can decorate with almost any color and really make them pop. These would look amazing on a bright red serving platter or even done up as gifts on colorful plates. The possibilities are endless. As an extra little texture to the top, I added a little shaved white chocolate which gives a nice preview of the tastes inside.

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What are some images that immediately come to mind for you when you think about Christmas and this time of year? Do you think of a Winter Wonderland or hot peppermint cocoa? Do you imagine blues and silvers or is everything in red and green? We all have those memories, whether from sights or tastes, that take us back to the childhood excitement of this time of year.

I hope you enjoy these cupcakes as much as we did. This time it was Lindor chocolate truffles that made life taste sweeter.

White Chocolate Christmas Cupcakes
Print Recipe
White fluffy vanilla cake with a white chocolate Lindor truffle center and topped with a white chocolate cream cheese frosting.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
White Chocolate Christmas Cupcakes
Print Recipe
White fluffy vanilla cake with a white chocolate Lindor truffle center and topped with a white chocolate cream cheese frosting.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
White Chocolate Christmas Cupcakes
White Chocolate Cream Cheese Frosting
Servings: cupcakes
Instructions
White Chocolate Christmas Cupcakes
  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together dry ingredients of flour and baking powder. Set to the side. Measure out the milk and add vanilla to the milk.
  3. In a medium mixing bowl, beat egg whites on high speed until stiff peaks form. In a large mixing bowl, mix butter and sugar on medium high speed until smooth.
  4. Add a third of the flour to the sugar mixture. Then add half of the milk. Alternate additions, ending with the last third of flour. Mix well between additions until smooth.
  5. Add a third of the egg whites and whisk into batter. Then, take the remaining two thirds of egg whites and fold them in with a spatulas as to not over work the batter. Place liners in 24 cup liners and fill 3/4 of the way fill with batter.
  6. Bake at 325 degrees for 17-20 minutes. Use kitchen shears to cut a plus sign in the top of each cake. Place a Lindor White Chocolate truffle inside and press down slightly so that the tops of the truffles are at about the same height of the cupcake.
White Chocolate Cream Cheese Frosting
  1. Place chocolate chips in a microwave safe bowl and microwave on high for about a minute. Stir and heat in 30 second increments until fully melted and smooth.
  2. In a large mixing bowl, mix on medium speed cream cheese, butter and vanilla. Add in white chocolate and mix until well blended. Add in powdered sugar in increments and beat until smooth.
  3. Optional garnish is to add white chocolate shavings to the top. Another optional garnish is to spray lightly with silver Color Mist Food Color spray for a shiny finish.
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