Category Archives: Vanilla

Sugar Cookie Cupcakes with Buttercream Frosting

Friday was my daughter’s 13th birthday. I like to refer to this year as “Juliet the 13th.” Yes, just like the horror movie. 😉 In honor of her, I decided to make these cupcakes and frost them with vanilla and chocolate buttercream and decorate them with blue topaz sanding sugar to represent her December birthstone.

As I was piping on the icing, I noticed it resembled a rose, which is wonderful, since it’s her middle name. So, these are pretty much perfect for my girl.

This recipe is wonderful. It’s basically a sugar cookie batter with some added milk to get the consistency of a cupcake batter. And it really does taste like a sugar cookie. Normally I change things up a little, but this one, I went directly by the recipe that I found here:

Makes about 2 dozen cupcakes.

  • 2 cups white sugar
  • 1 cup (2 sticks) softened unsalted butter
  • 4 eggs
  • 3 cups flour
  • 3 tsp  (1 Tbsp) baking powder
  • 1 cup milk
  • 1 teaspoon vanilla

Preheat oven to 350°.

Line a muffin pan with 24 liners. This should make 24, unless, like me, you eat one’s worth of the batter raw.

I love these brown liners! So pretty and they retain their color when baked.

In a mixing bowl, cream together the butter and sugar until creamy smooth.

Add in the eggs, one at a time, until well blended. Add in vanilla. Mix on low speed.

Combine flour and baking powder, add to the creamed mixture and mix well.

Finally, add the milk and mix until smooth. Spoon into paper-lined muffin pans

Cook until cooked through, about 22 minutes and let them cool on a rack.

When ready, frost with Basic Buttercream or Basic Chocolate Buttercream or any frosting of your choice, and decorate as desired.



Filed under Chocolate, Vanilla

Chocolate Chip Cookie Dough Cupcakes

My son is a chocolate chip cookie fanatic. He asked me if I could make him a cupcake that tastes like a cookie. So, of course, I could not disappoint my child. I found the recipe from another blog, “Annie’s Eats.” I modified it a tiny bit. I used less confectioners’ sugar in the icing, because it seemed too sweet with 3 1/2 cups and I used salted butter in the icing as well, and omitted the salt, but that was because I ran out of unsalted butter.

There is a ton, and I mean a ton, of butter, flour and brown sugar in these. So, if that scares you, back away now. Hey, but one isn’t going to hurt. Right? And what is better than brown sugar and butter?


As I mentioned, I didn’t have all the correct ingredients. For one, I did not have sweetened, condensed milk. Nor condensed milk. for that matter. I had to make my own. A bit of a pain, but it all worked out. The other thing I ran out of was unsalted butter. So for the icing, I used salted and omitted the salt. It turned out just fine. I’ll post the recipe as it’s supposed to be, but keep in mind, if you’re absent-minded like me, you can always work your way around a road block.

Makes 24 cupcakes.

Chocolate Chip Cupcakes

  • 3 sticks unsalted butter, at room temperature
  • 1½ cups light brown sugar, packed
  • 4 large eggs
  • 2 2/3 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips   

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with 24 paper liners.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.

Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  

When completely cooled, you’ll need to make a hole in the cupcake for the cookie dough filling. I used the small side of a melon baller for this. Fun part – you have cupcake center to munch on whilst you finish!

Now that that’s done, you can go ahead and make the cookie dough filling. Don’t fret, it’s egg-free.

Cookie Dough Filling

  • 4 tbsp. unsalted butter, at room temperature
  • 6 tbsp. light brown sugar, packed
  • 1 cup plus 2 tbsp. all-purpose flour
  • 7 oz. sweetened condensed milk*
  • ½ tsp. vanilla extract
  • ¼ cup mini semisweet chocolate chips

*Since I didn’t have the sweetened condensed milk, I made my own by simmering 2 cups of milk until reduceed by about 60% and then added 1 1/4 cups of sugar until disolved. Cool, and you have it.

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about a half hour.

Using a teapoon, fill the cupcake holes with the cookie dough filling. Set aside and prepare icing.

Chocolate Chip Cookie Icing

  • 3 sticks unsalted butter, at room temperature
  • ¾ cup light brown sugar, packed
  • 3 cups confectioners’ sugar
  • 1 cup all-purpose flour
  • ¾ tsp. salt
  • 3 tbsp. milk
  • 2½ tsp. vanilla extract
  • Mini chocolate chips for decorating

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth.

Pipe icing onto cupcakes and sprinkle with additional mini chips and take a bite.


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Filed under Chocolate, Filled, Vanilla

Orange Creamsicle Cupcakes with Orange Liqueur

First off, let me say, “Oh my goodness!” These came out incredibly delicious. So delicately sweet with the flavors of orange and vanilla. Gets me in the mood for summer, waiting for the ice cream truck to drive by and get one of my favorite treats, an Orange Creamsicle.

My version I’m posting is a grown-up recipe. I spiked the cake with some Triple Sec. But really, it’s not overpowering. Of course, you can leave it out and it won’t affect the recipe at all. I just tossed in about a tablespoon at the end. Everything else stayed the same.

So, here you have it. Orange Creamsicle TiniCaketail.

Vanilla Cupcake with Orange Zest and Orange Liqueur

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cups sugar
  • 3 large eggs
  • Zest of one medium orange
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4  cup milk
  • 1 to 2 Tbsp orange flavored liqueur. Such as Triple Sec or Curaçao (optional)

Preheat oven to 350° F (177 C). Line 12 muffin cups with paper liners.

In the bowl of electric mixer, beat together the butter and sugar until light and fluffy.

Add eggs, one at a time, blending well after each addition. Beat in the vanilla and the orange zest. Also add the orange liqueur at this time if using.

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

With the mixer on low-speed, alternately add the milk and the flour in three additions. Start with the milk and end with the flour. So milk, flour, milk, flour, milk, flour. Scrape down the sides of bowl as needed.

Evenly fill each muffin cup with batter. I use an ice-cream scoop filled to the top. Works like a charm.

Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove and place on wire rack to cool.

In the meantime, prepare the frosting.

Creamsicle Icing

  • 4 ounces cream cheese, room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 tsp orange extract
  • 3/4 tsp vanilla
  • 2 Tbsp unsalted butter, room temperature
  • 1/3 cup heavy cream
  • food coloring, red and yellow
  • Nonpareils

In the bowl of a mixer, using paddle attachment (if you have one, if not use what you have), combine cream cheese, butter, powdered sugar, and both extracts. Beat on medium-high speed for about 2 minutes.

Transfer to a small bowl and set aside. Wash bowl.

In the cleaned bowl, add the heavy cream. Use a whisk attachment for this step. Whisk, starting on low, for about 30 seconds or until little bubbles begin to form.

Increase speed to medium, beat an additional 30 seconds until the beater leaves a trail.

Increase speed to high, until stiff peaks form. Do not over beat, unless you want butter.

Add the cream cheese mixture to the bowl and beat until combined and light and fluffy.

Add 2 parts red food color and 3 parts yellow to make orange. Stir thoroughly to combine. (This part is optional. It only makes it orange)

Fill a decorating bag fitting with a tip and swirl cupcakes to create an ice cream look.

Sprinkle with white nonpareils, if desired. Or just decorate as you wish. A candy orange wedge would be cute. Even a white chocolate “popsicle stick” would be really fun. Maybe I’ll attempt that another time. : )


Tasted good.


Filed under Fruit, TiniCaketails: Liquor-Infused Cupcakes, Vanilla

Strawberry-Rhubarb “Crisp” Cupcakes

I love strawberry-rhubarb crisp.  I love the tanginess of the rhubarb and strawberries with the crunchiness and sweetness of the oatmeal crisp topping.  I thought these would make an interesting cupcake flavor.  So, after much pondering, I came up with this recipe.  If you don’t like butter cream frosting, then maybe a cream cheese frosting would be nice too.

They remind me of a coffeecake cupcake (which would be a muffin, as my friend pointed out! hahaha!). I am having one with a nice mug of Jamaican brew.  Right now.  Better clean these crumbs off of my keyboard…

1. Prepare the “crisp”

  • 1/4 cup firmly packed brown sugar
  • 1 cup oats, uncooked
  • 1 tsp cinnamon
  • 1/4 cup butter, melted

Combine all ingredients in a bowl and set aside.

2. Prepare cupcake batter

  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup granulated white sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla
  • Zest of 1 large lemon (optional)
  • 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°. Line a 12 muffin cups with paper liners.
In a large bowl, cream butter and sugar, until light and fluffy.  Add the eggs, one at a time,  beating after each addition.  Beat in vanilla and lemon zest.
In another 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, scraping down the sides of the bowl, if needed.
Evenly fill the cupcake liners with batter, about 2/3 full.
Add about a spoonful of Oatmeal Crisp topping and lightly pat on.
Bake for about 18 to 20 minutes, or until toothpick inserted in the center comes out clean.  Remove and cool in pan for 10 minutes.  Remove cupcakes from pan and finish cooling completely on cooling racks.

3. Strawberry-Rhubarb Jam

I bought this at my local Amish Market.  It is a sugar-free jam and it is delicious.  You can either make your own or buy it, like I did.

4. Fill cupcakes with jam

Using a pastry bag and decorating tip, poke a hole in the top of the cupcake and squirt jam into center, just until it peaks out of the top.

5. Prepare Frosting

You can use any frosting you prefer.  I made a Vanilla Bean Buttercream for this.
  • 1 1/2 cups confectioner’s sugar
  • 1/2 cup butter, room temperature
  • 2 tsp. of vanilla extract, vanilla bean paste or 1 vanilla bean
  • 1 Tbsp. of milk
Mix together sugar and butter until they are blended and creamy. Add vanilla and milk and continue to beat for another minute.

When finished, put in a pastry bag and continue to decorate cupcakes, as desired.

Decorate your cupcakes as desired.  Or your muffin.  Whatever you prefer to call it.  =)

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Filed under Filled, Fruit, Vanilla