{Lemon Buttermilk Cupcakes with Lemon Frosting}

Making cupcakes has been my new hobby lately. I love it. This recipe is awesome. The frosting alone is just amazing.

  • 3 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. butter, softened
  • 2 c. sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 1/3 c. lemon juice
  • 2 Tbls. lemon zest
  • 1 c. buttermilk

  • Lemon Cream Icing:
  • 1 1/2 pkgs. (12 oz.) cream cheese, softened
  • 1 jar (10 oz.) lemon curd (I usually find this by the jam/jelly at the grocery store)

Preheat oven to 375 degrees. Place about 30 paper cupcakes liners into cupcake tins. Sift together dry ingredients. Flour, baking powder, soda and salt. In a separate bowl, mix together sugar and butter until fluffy. Add eggs one at a time, beating each egg until incorporated before adding the next. Add vanilla, lemon juice and lemon zest. 
Add dry ingredients, alternating with buttermilk until all combined. Fill cupcake liners about 3/4 full. Bake at 375 degrees for about 17 minutes or until toothpick comes out clean. Cool on a baking rack
Frosting: Beat cream cheese with mixer until smooth. Slowly add lemon curd. Mix until well combined and fluffy. spread over cooled cupcakes. 

Recipe Source: Favorite Family Recipes

{Funfetti Cupcakes}

My favorite boxed cupcakes are the funfetti, I loved them as a kid and I love them now. This is the “made from scratch version” They are really tasty, especially with the vanilla cream frosting.

For the cupcakes:
1 cup whole milk, divided
6 large egg whites
1 Tbs vanilla extract
1/4 tsp almond extract
2 3/4 cups cake flour
1 1/2 cups sugar
1 Tbs plus 1 tsp baking powder
3/4 tsp salt
12 Tbs butter, room temperature
1/2 cup multi colored sprinkles

  • Preheat the oven to 350 degrees.  Line cupcake pans with paper liners.  In a liquid measuring cup, combine ¼ cup of the whole milk, egg whites, vanilla and almond extracts.  Whisk to blend.  In the bowl of an electric mixer, combine the cake flour, sugar, baking powder, and salt.  Mix briefly on low speed to combine, about 30 seconds.  Add in the butter and mix on low speed until the mixture resembles wet sand, about 30 seconds.  Mix in the remaining ¾ cup of milk, then increase the speed to medium and beat for about 90 seconds more.  With the mixture on low speed, add the egg white mixture in three additions, mixing for about 20 seconds after each addition.  Scrape down the bowl as needed.  Gently fold in the sprinkles with a spatula.
    Divide the batter between the prepared cupcake liners, filling each about two-thirds of the way full.  Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pan briefly, then transfer to a wire rack and allow to cool completely before frosting.
    For the frosting:
    1 1/2 cups plus 2 Tbs butter, room temp
    3 cups powdered sugar
    pinch of salt
    1 Tbs vanilla extract
    2 Tbs heavy cream
    Place the butter in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-high speed until smooth, about 1 minute.  Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated.  Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt.  Continue to beat on medium-high speed until smooth, about 1-2 minutes.  Mix in the heavy cream and vanilla on low speed just until incorporated.  Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

    Recipe Source: Annie’s Eats

{Springy Cupcakes}

I know Easter is now over, but I think these cupcakes are not only cute for Easter but for spring time. My kids and I loved making these, they were really simple and fun to make. I hope you all had a wonderful Easter weekend 🙂

1 box cake mix (I used funfetti)
batch of your favorite frosting
2-3 drops green food coloring
3 cups shredded sweetened coconut
pastel colored candy coated chocolate eggs

Prepare and bake cupcakes according to the package direction. Once the cupcakes are completely cooled. frost with your favorite frosting (I used this frosting) In a separate bowl mix coconut with 2-3 drops green food coloring until you get the desired color you want. Sprinkle the coconut over frosting and stick candy eggs on top. I thought it worked best to dip the eggs in frosting and then sticking them on, that way they stayed put.

{Key Lime Cupcakes}

I have had a major obsession with Key Lime things lately. So of course I had to make cupcakes. I was really sad to find that I didn’t have any graham crackers on hand for the frosting so I did leave that part out, they were still amazing, but next time I will be sure to make it with those folded into the frosting. Mmmm

1 1/2 cups cake flour
2 tsp baking powder
pinch of salt
1/2 cup butter, softened
1 cup sugar
3 eggs
1/2 cup sweetened condensed milk
3/4 cup key lime juice

In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a medium size bowl, cream the better and sugar till fluffy. Mix in eggs one at a time. Mix in sweetened condensed milk and lime juice. Mix all together until well combined. 
Divide evenly between 12 cupcake liners. The batter will be runny which is normal. 
Bake at 350 degrees for 25 minutes or until cupcakes bounce back when touched lightly. The center will still be a little wet which will solidify as it cools off. 


1/4 cup butter, room temp
8oz cream cheese, room temp
2 cups powdered sugar
2 tsp vanilla
1 1/3 cup finely crushed graham crackers

In a large bowl, mix butter and cream cheese until light and fluffy. Mix in the powdered sugar a little at a time. Mix in the vanilla. Fold in the graham crackers. Pipe or spread onto cooled cupcakes

Recipe Source: Cupcake Project

{Rainbow Cupcakes}

These cupcakes were a lot of fun to make with my 2 little girls, they loved all the colors and then could not hardly wait to try them once they baked. We made them for St. Patrick’s Day this year. But really you could make them any time, especially in the spring 🙂
1 white cake mix
2 eggs
1 cup plain yogurt
1/2 cup milk
1/3 cup vegetable oil
Combine all the ingredients until well incorporated. Scrape sides of the bowl then beat on med-high for about 2 minutes.
Divide the batter into 5 different bowls, and pour in a little over a cup of batter into each one. (I did blue, green, yellow, orange and red and skipped purple)
Use food coloring cart on the back of the box to color each bowl. I think I did about 24 drops of each color.
To layer the cupcakes, put about 2 tsp of each color in the cupcake tin one at a time. The batter is pretty thick so it won’t spread out on it’s own. Dip your finger in water and then gently spread each layer of color out so the batter doesn’t stick to your finger.
Bake them according to package directions, until a toothpick comes out dry. (mine took about 18 minutes)

3 Tbs flour
1/2 cup milk
1/2 cup real butter, I used salted
1/2 cup granulated sugar
1 tsp vanilla extract
Whisk together the flour and milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a spoon to keep it smooth. Keep cooking until it resembles pudding ( it will be very thick)
Put the mixture in the fridge until it is completely cooled off. 
Beat the butter and sugar for a minute until it becomes fluffy. Use the whisk attachment if using a stand mixer. While beating add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. It will look pretty goopy at first, but it will come together soon. Beat on med-high from around anywhere to 5-10 minutes. It will start looking very fluffy and light. If not just keep beating it will for sure come together. Make sure the sugar granules have completely dissolved. 
This is so yummy on top of all cupcakes but would also be a perfect filling for cupcakes or cakes. This recipe will frost 12 cupcakes. 
*Recipe Source: Our Best Bites

{Lemon Cupcakes}

1/2 cup butter, room temperature
2/3 cup granulated white sugar
3 large eggs
1 tsp pure vanilla extract
Zest of 1 large lemon (outer yellow skin)
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup milk

Preheat oven to 350 degrees and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Fill the muffin cups with batter. Bake for about 16-18 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.


1/2 cup butter, softened
2 cups powdered sugar
1 tsp vanilla
4-6 Tbs milk
1-2 Tbs fresh lemon Juice

Beat the butter and powdered sugar together until thick and smooth. Add the rest of the ingredients until you get the consistency that you want. You may need to add a little more milk or a little more sugar. I like my frosting more on the thick side. Just keep tasting it, until you get what you want. 🙂

{Vanilla Cupcakes with Buttercream Frosting}

These are my new favorite cupcakes! They are so so good. But be careful not to over bake because they tend to dry out a little. The vanilla flavored cake goes so perfectly with the frosting. This recipe makes exactly 12 cupcakes.

1/2 cup butter, room temperature

2/3 cup white sugar

3 large eggs

1 teaspoon pure vanilla extract

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup milk

Preheat oven to 350 degrees

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, slowly add the flour mixture and then the milk. Mix until combined. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 15-18 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

Buttercream Frosting:

2 cups powdered sugar

1/2 cup butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk

Assorted food colors (if desired)

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

{Mascarpone Cupcakes With Strawberry Glaze}

HAPPY VALENTINES DAY!! I thought these were really good, and I really liked the switch of the glaze on top instead of the traditional Icing, it was still really sweet but very fresh tasting from the strawberries. Yummy!

8oz Mascarpone Cheese
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cup powdered sugar

Preheat oven to 350 degrees. In a large bowl combine cheese, eggs and oil. Beat until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill cups to center, bake according to package, let cool completely.
Puree strawberries in blender. Place powdered sugar in a bowl and pour in the puree, whisk until smooth. Top the cupcakes with glaze and let set.

{Red Velvet Cupcakes}

I saw this recipe in a magazine and was in the mood for cupcakes. They turned out really yummy, and my kids loved how bright red they were 🙂

3 eggs
3/4 cups butter
3 cups flour
2 tsp cocoa powder
2 1/4 cups sugar
3/4 salt
1/2 tsp vanilla
1 10oz bottle red food coloring (about 2 Tbs)
1 1/2 cups buttermilk
1 1/2 tsp baking soda
1 1/2 tsp vinegar

Preheat oven to 350 degrees. In a bowl combine flour, cocoa, and 3/4 tsp salt. In a large bowl beat the butter until fluffy, add the sugar and vanilla, beat till combined. Add the eggs 1 at a time until well incorporated. Beat in the food coloring. Add flour mixture and buttermilk. Stir together the baking soda and vinegar, add to the batter and beat till well combined. Bake the cupcakes for 15-17 minutes. Top with either a cream cheese frosting or dust the tops with powdered sugar.