These cupcakes are super cute and super easy to make. Mix up a batch of your favorite vanilla cupcake batter, and divide into bowls in three equal parts. Keep one bowl plain, and color the others, one yellow and one orange. Spoon about two tablespoons of each batter into the cupcake liners, layering white, then yellow, and finally the orange. Bake as directed, and frost with your favorite icing! Add sprinkles or a candy corn on top.
It's finally time to bring out the pumpkin! These were the first pumpkin treats I baked this fall & they were delicious!
The cupcake has pure pumpkin puree & all the spices that go into pumpkin pie, which bake up into a light, moist cupcake. I topped it with a cream cheese frosting that I spiced with some cinnamon & nutmeg, and found some cute fall sprinkles to decorate with!
The cake was bursting with vanilla flavor, nicely complemented by a raspberry whipped cream filling and topped with vanilla bean swiss meringue buttercream. I used some different piping techniques to decorate. Overall, the cake was a huge success, and I don't think I've ever received so many compliments on a cake in one night!
Bacon? On a cupcake? Oh yes, I went there. The french toast cupcake is light & moist and has a tender crumb. The brown sugar maple buttercream is sweet & bacon crumbles on top make for the perfect sweet & salty mix.
Mini French Toast & Bacon Cupcake
French Toast Cupcakes with Brown Sugar Maple Frosting & Bacon slightly adapted from Life with Cake Ingredients:
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 1/2 cups cake flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup milk, at room temperature
1 ½ teaspoon vanilla extract
1 teaspoon fresh grated nutmeg
1 teaspoon cinnamon
3 large eggs, at room temperature, separated
Brown Sugar Maple Buttercream Frosting, recipe follows
In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
Add the eggs to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Alternately add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed.
Divide the batter evenly among the cups in the muffin pan.
Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 20 minutes.
Brown Sugar Maple Buttercream Ingredients:
2 sticks butter, room temperature
2/3 cup brown sugar
7 cups powdered sugar
1 tsp maple flavoring
2-3 TBSP heavy cream
Cream the butter and the brown sugar in the bowl of a stand mixer until light and fluffy
Gradually add the powdered sugar at low speed and mix until combined
Add the maple flavoring and heavy cream and beat until fluffy