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Cupcakes

Culinary Tales/ Sweet Things

Easy Easter Cupcakes

I love baking. Any excuse to make sugary treats and I’ll take it. I love Easter treats, like Mini Chocolate Egg Blondies or Carrot Cake Creme Pies. But, today I was thinking frosting.. lots of frosting. So, I opted for these Easy Easter Cupcakes. They don’t take long to make, plus they’re topped with pastel colored sprinkles & peeps! They even have peeps in the batter !

I’m making these with a vanilla cake box mix . The reason I’m doing this is to save time. I am, however going to make a few substitutions to make it taste like homemade!

Easy Easter Cupcakes

Pre heat oven to 375 degrees.

First, in a large bowl mix your cake mix, and eggs. Now, look at the directions on the box. Where it says how much vegetable oil to add to your bowl, simply substitute that for Olive Oil. Also, where it says water – substitute that for milk ! Both of these can be substituted measurement for measurement. Finally, add a Tbsp of Vanilla Extract.

Chop up about 4-5 Peeps. Then throw them directly into the batter! Mix Well.

In a muffin tin, place cupcake liners in each hole. Using an ice cream scoop, portion out your cupcake batter into each cupcake liner. Leave about 1/2 an inch from the top.

Place the cupcakes in the oven. Bake for about ten minutes. Turn pan around so it cooks evenly. Bake for an additional 5-10 minutes. Use a toothpick to see if theyre done all the way. Stick it in the middle of the cupcake and if it comes out clean you’ll know! Let them cool on a cookie rack.

Decorating the Cupcakes

If the cupcakes are completely cool, you can begin icing them. I used a piping bag and some vanilla frosting!

Pour some of your sprinkles on to a plate. Next, dip the frosted cupcakes carefully into the sprinkles. Completely covering the top with sprinkles!

Bring On the Peeps

Place a toothpick into the bottom of your peeps and place it directly into the center of the cupcake.

These are perfect for any Easter gathering! They can be stored in the fridge for up to a week.

If you’re looking for a lighter cupcake be sure to check out my Lightened Up Carrot Cake Cupcakes!

Easy Easter Cupcakes

Print Recipe
Serves: 18 Cooking Time: 20

Ingredients

  • 1 Box of Vanilla Cake Mix
  • 1 Tbsp of Vanilla Extract
  • 4 Eggs
  • Milk
  • Olive Oil
  • Toppings-
  • 22 Peeps
  • Sprinkles

Instructions

1

Pre heat oven to 375 degrees.

2

In a large bowl mix your cake mix, and eggs.

3

Add 1 cup of Milk. Add 1 cup of olive oil.

4

Add 4 eggs and 1 Tbsp of Vanilla Extract.

5

Mix Well.

6

Portion batter into cuocake lined muffin pan.

7

Bake cupcakes for about twenty minutes, turning once.

8

Test with toothpick. Once fully baked, remove and let cool.

9

Frost cupcake and dip in sprinkles.

10

Lastly, place toothpick into peep and peep toothpick straight into cupcake!

Culinary Tales/ Sweet Things

Oreo Birthday Cake Cupcakes

If you’re like me then you revel in the fact that Oreo flavors are pretty much endless. I have a few favorites (like Rocky Road Trip or Oreo Thin Bites Fudge Dipped), but I also get excited whenever a new flavor comes out (Carrot Cake anyone?).

One of my classic favorites though has to be the Birthday Cake Oreos. The two chocolate cookies sandwich birthday cake flavored creme filling and sprinkles!

And they are perfect for these Oreo Birthday Cake Cupcakes!

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Culinary Tales/ Sweet Things

Strawberry and Basil Champagne Cupcakes

For Mother’s Day we decided to bake Grandma up some Strawberry and Basil Champagne Cupcakes! A little messy, but seriously delicious! I’ve always loved the subtle combination of Strawberry & Basil. It’s a cocktail pairing favorite of mine. So putting it in a cupcake was a no brainer. The champagne’s alcohol content will cook right out, just leaving the flavor. It also makes them extra fluffy & moist, so what’s not to love! Continue Reading…