I was waiting on the trolley the other day and remembered I had a box of Sno-Caps in my bag. Then inspiration struck: a Sno-Cap cupcake.
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Sometimes a dozen cupcakes is a lot, especially when you live alone. I bake for this blog a lot and I pawn a lot of the stuff off on friends but there are those days where I really don’t want to have to deal with a dozen or more cupcakes because the recipe can’t be cut down anymore. I halve and quarter recipes when I can but depending on the amount of eggs in the recipe, I can only go so low.

Then I found this recipe. It only makes two cupcakes, kind of like the chocolate mug cake recipe but these are actually baked in the oven.

I wanted to like them, I really did. I followed the original recipe and it called for a teaspoon of vanilla, I think that is what really did me in. I’ll definitely be trying these again and only use 1/4 teaspoon vanilla (like I’ve written up here). They also had a slightly weird texture, a little on the thick side, but they weren’t too bad aside from the overwhelming amount of vanilla.
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These cupcakes came out of a crazy dream I had yesterday. I have some pretty crazy dreams sometimes and this was definitely out there, especially since grapefruit played such a huge part in it. I’ve never eaten a grapefruit before, I don’t even know if I’ve ever had something grapefruit flavored.

In this dream I had a grapefruit and I was preparing it to eat or bake with it or something. I was zesting it and thinking about what else I could do with it so I went online and remembered seeing a post about Grapefruit Scones over on Joy The Baker so I decided to check out her blog to see what to do with it and I came across a post about preparing grapefruit. Keep in mind this is all still in the dream and this post doesn’t exist on Joy’s blog. The post detailed about how you have to slice the grapefruit into a thin sliver and de-bone it. Yes, you have to remove the skeleton from the grapefruit. And I remember thinking to myself in the dream “wait, grapefruits have bones?” So I kept reading and it explained that grapefruit actually come from the ocean and are a type of fish, however the grapefruit fish aren’t killed, they wash up on shore already dead before they are scooped up by farmers and the post continued on to say that made it okay for vegetarians to eat. Being a vegetarian, I didn’t really see this logic, but my dream self pressed on. I had the grapefruit slivered and I could see through the pink flesh at a small skeleton like a hammerhead shark and the blog post told me I had to cut the side and then push the skeleton out. At this point I got really grossed out and woke up.
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I took a break from doing the dishes and write this blog post. It took every ounce of my will to pull myself away from those dishes, I just love washing them so much (yeah, right).

The lack of flour in these cupcakes means they are super rich and full of chocolate flavor. It also means they sink down a bit in the middle, but more on that later.

They are best the next day, in my opinion, because they aren’t falling apart and have had time to set a bit. These are best left unfrosted because of the richness, a dusting of powdered sugar is all they really need (well, they don’t even need that, so feel free to just eat them plain if that’s your thing).
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What better way to welcome spring than with fresh lemon cupcakes? These are a dreamy combination of light as air, fragrant cake with fluffy, zesty cream cheese frosting. They have a bright lemon flavor without causing your lips to pucker from the tartness or being overwhelmed by sweetness. They are almost like a love letter to spring.

However, spring isn’t the reason I baked these delicious little cakes. Next month my good friend is throwing an Alex’s Lemonade Stand charity event to raise money to fund research into new treatments to fight childhood cancer. The event will be held on April 9 in Philadelphia and is going to have food, games, and various activities for children to participate in. More details on attending can be found on the facebook event page.

So where do these cupcakes come in?

I’m going to be donating 350 mini cupcakes in three flavors (vanilla, chocolate, and lemon) to the event and will be working the food booth distributing them on behalf of this blog using money I’ve made through advertising (that little foodbuzz ad on the side there)! I also wanted to come to you guys and ask for your assistance. I’m hoping to raise money to do a cash donation from my blog and its readers.

100% of the money raised on my blog from the donation button will go directly to the festival (which will then go to Alex’s Lemonade Stand Foundation). If you can donate anything, even one dollar, it helps.

I can’t thank you guys enough for donating if you’re able to, hopefully this amazing cupcake recipe I found will be a decent start to express my gratitude!
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I don’t read Harry Potter, I read the first four books when they came out but lost interest. I’ve also only seen the first movie. I’m not sure why, I’m just not that interested in it. These cupcakes, however, are based off of “butterbeer”, which is a drink served in the Harry Potter series. In the fictional world it has a small alcohol content, but in the real world it doesn’t have any alcohol (and neither do these cupcakes).

Basically, this is a straight up butterscotch cupcake. The cake itself is butterscotch, filled with a butterscotch ganache, and topped with butterscotch buttercream, and then a butterscotch ganache drizzle on top.

I love butterscotch. I’ve included it in blondies, cookies, and even a butterscotch cream pudding so these cupcakes are like a shrine to one of my favorite flavors.
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Valentine’s Day is right around the corner and I really wanted to put up a couple recipes to celebrate. I already have a great red velvet cupcake recipe up on the blog that I’m too in love with to experiment with new recipes, I really think that is the best one. However, I’m always up to try new vanilla recipes (since it’s my favorite flavor) and I wanted to be a little bit more festive so I tossed some Valentine’s Day heart sprinkles into the batter.

I really hate box mixes but I love the idea of funfetti, so I did some hunting and found a from-scratch recipe that I adapted using the appropriate sprinkles. You could vary this for all the holidays, using black and orange sprinkles for Halloween or rainbow for birthdays or any variation you can think of.
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Yes, I know I just put up a brownie recipe the other day but I couldn’t resist.

I just got my copy of “The Sweet Little Book Of Cupcakes” in the mail and had to take to the kitchen right away with it. I’m not quite sure why I chose the brownie recipe instead of the plethora of cupcake recipes, but I did and I don’t regret it at all.

The brownies are a little crisp on the outside (not crunchy) with a soft, fudgy center. I much prefer them plain but I wanted to try out the chocolate buttercream to see if it could compete with my favorite chocolate buttercream ever.
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I’m not a banana pudding expert, I’m not even really a banana fan, but somehow I ended up hearing someone talk about how banana pudding isn’t actually banana flavored pudding, it’s vanilla pudding with banana slices and Nilla wafers in it and anyone who uses banana flavored pudding is doing it all wrong.

That was about a month ago and apparently it’s been sitting on the back-burner of my brain because the other day I was just walking down the street and it hit me. A banana cupcake filled with vanilla bean pudding with whipped cream on top, rolled in Nilla wafer crumbs, and topped with a banana slice.

And yes, I do think about cupcakes very often when I walk down the street.
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I haven’t made a cupcake post here in a while, mostly because I have so many cupcakes recipes (check out the recipe page, I think I have over 20 now), so I wanted to give you guys a little break. Well, now I’m back with a super quick cupcake recipe.

It’s great when you are preparing a lot of food for a party but still want to whip up dessert for everyone. It’s also my go-to plain cake recipe (the source calls it a white cake, but it uses a whole egg instead of an egg white, so I call it a yellow cake) that I’ve converted into cupcakes.

And the icing?
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