Sorry for throwing up on your dash.

lemon blueberry cupcakes

Ingredients

Cake-

• 1 cup butter, softened
• 2 cups sugar
• 3 eggs
• 3 1/2 cups flour
• 1/4 cup corn starch
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 4 teaspoons lemon zest
• 1/4 cup lemon juice
• 1 cup sour cream
• 1 cup buttermilk
• 1 3/4 cups blueberries tossed in 2 tablespoons of flour

Frosting-

• 1 cup butter
• 1/4 cup blueberries (if using frozen, microwave to room temperature)
• 3 teaspoons lemon juice
• 4 cups powdered sugar

shoofly cupcakes

Ingredients

• 3 cups flour
• 1 cup brown sugar
• 1/2 cup shortening
• 1/2 teaspoon salt
• 1 cup molasses
• 1 1/2 cups boiling water
• 1 teaspoon baking soda

Directions

1. Preheat oven to 350 degrees. Line cupcake pans.
2. Mix flour, sugar, shortening and salt together, reserve 1 cup for crumbles.
3. Mix molasses, boiling water, and baking soda. Combine with dry mixture.
4. Fill cupcake liners 2/3 full and top each with remaining dry ingredients. Bake for 20-25 minutes or until tester comes out clean.

rice krispie cupcakes

Ingredients

Rice Krispie Cups-

• 3 tablespoons butter
• 1 (10oz) pkg. marshmallows OR 4 cups miniature marshmallows
• 6 cups Rice Krispies cereal (any flavor, I used chocolate)

Cake-

• 1 1/4 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup sugar
• 1/2 cup unsalted butter, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup sour cream

Frosting-

• 1 (8oz) pkg. cream cheese
• 1/2 cup butter
• 2 tablespoons vanilla extract
• 4 cups powdered sugar

Directions

Rice Krispie Cups-

1. In a large saucepan, melt butter over low heat. Add marhsmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies and stir until well coated.
3. Using a silicone cupcake pan or a greased regular cupcake pan, press Rice Krispie mixture into the cups to create the cup. Use a mini cupcake paper to help shape it.
4. Refrigerate the “liners” for at least three hours.

Cake-

1. Preheat oven to 350 degrees. Line mini cupcake pans.
2. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl; set aside.
3. In a large bowl, beat the eggs and sugar for about 2 minutes on medium speed, or until light and creamy.
4. Add the butter and vanilla and beat on low for about 1 minute, or until well-blended.
5. Beat in the dry ingredients on low speed until blended.
6. Add the sour cream and beat until smooth and well-blended.
7. Fill cupcake liners (real ones, not the Rice Krispies) about 1/2 full and bake for 8-10 minutes or until tester comes out clean.

Frosting-

1. Beat cream cheese, butter, and vanilla together.
2. Gradually beat powdered sugar in until mixture is smooth.

Do not remove Rice Krispies from tins until cupcake is inserted. Remove cupcakes from the paper liners and place inside Rice Krispie cup. Push down lightly so the tops of the cupcakes aren’t that much taller than the cup. Carefully remove from pan and frost.

peanut butter, jelly, and fluff cupcakes

Ingredients

Cake-

• 1 3/4 cups flour
• 3/4 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/2 sticks unsalted butter, softened
• 1 1/3 cups sugar
• 2/3 cups natural, creamy peanut butter
• 3 eggs
• 1/2 cup sour cream
• 1/2 teaspoon vanilla extract

Frosting-

• 1 (7oz) container marshmallow fluff
• 1 (8oz) pkg. cream cheese

Filling-

• any type of jelly, I used grape

Directions

Cake-

1. Preheat oven to 350 degrees. Line cupcake pans.
2. Whisk dry ingredients together in a large bowl; set aside.
3. In a separate bowl, cream butter and sugar together until light and fluffy. Add peanut butter. Add eggs, one at a time, beating after each addition.
4. In another bowl, mix together the sour cream and vanilla. 
5. Add dry ingredients to the butter mixture in 3 additions, alternating with the wet ingredients and ending with the dry.
6. Fill cupcake pans 2/3 full and bake for about 20 minutes or until tester comes out clean.

Frosting-

1. Beat cream cheese and marshmallow fluff together until smooth.

Fill cupcakes with jelly. Frost with marshmallow frosting.

chocolate peanut butter hi-hat cupcakes

Ingredients

Cake-

• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 cup cocoa powder
• 1 1/2 cups sugar
• 3/4 cup smooth peanut butter
• 2 eggs
• 1/2 cup peanut oil
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 1 cup chocolate chips

Frosting-

• 1 cup unsalted butter, room temperature
• 2 cups smooth peanut butter
• 4 cups powdered sugar
• 1/4 cup + 2 tablespoons milk

Chocolate Dip-

• 2 cups chocolate chips
• 3 tablespoons peanut oil

Directions

Cake-

1. Preheat oven to 350 degrees and line cupcake pans.
2. In a medium sized-bowl, whisk together flour, baking soda, and cocoa powder.
3. In another medium-sized bowl, mix sugar, peanut butter, and eggs until well combined. Mix in oil, milk, and vanilla.
4. Slowly add the flour mixture to the wet ingredients until fully incorporated.
5. Fold in the chocolate chips.
6. Bake for 30 minutes or until tester comes out clean. Cool completely before frosting.

Frosting-

1. In a large mixing bowl, mix butter and peanut butter until fully combined.
2. Mix in powdered sugar gradually until fully incorporated.
3. Add milk a little bit at a time and keep mixing until the frosting becomes light and fluffy (about 3 minutes).
4. Pipe a swirl of frosting onto each cupcake using a large round tip (or cut off the corner of a sandwich bag).
5. Place frosted cupcakes in the freezer for at least an hour.

Dip-

1. Place chocolate chpis and oil into a tall microwave-safe cup (like a Pyrex measuring cup).
2. Microwave for 20 seconds at a time, stirring in between, until all of the chocolate is melted. Let stand for a few minutes so it is still warm, but not hot enough to burn you.
3. Take the frosted cupcakes out of the freezer. Individually dunk each cupcake’s frosting into the chocolate. Let the excess drip off before doing the next.
4. Store cupcakes in refrigerator.

pumpkin cupcakes

Ingredients

Cake-

• 3/4 cup graham flour or whole wheat flour
• 3/4 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup pumpkin puree
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup cream soda
• 1 tablespoon vanilla extract
• 2 cups smashed graham crackers (pea-sized bits)

Frosting-

• 1 (8oz) pkg. cream cheese
• 1/2 cup butter
• 2 tablespoons vanilla extract
• 4 cups powdered sugar

Directions

Cake-

1. Preheat oven to 350 degrees and line cupcake pans.
2. Whisk together the flours, spices, baking soda, and salt; set aside.
3. In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth. Mix in the oil, cream soda, and vanilla.
4. Slowly add the flour mixture and combine until fully incorporated.
5. Fold in the graham crackers.
6. Fill cupcake liners 3/4 full and bake for 20-25 minutes. Allow cupcakes to cool completely before frosting.

Frosting-

1. Beat cream cheese, butter, and vanilla together.
2. Gradually beat powdered sugar in until mixture is smooth.

kinda sorta no-bake cheesecake

Ingredients

Crust-

• 1 1/3 cups Honey Bunches of Oats crumbs
• 1/4 cup melted butter

Cheesecake-

• 1 (8oz) pkg. cream cheese
• 2 tablespoons orange or lemon juice
• 1/4 cup heavy cream
• 1/3 cup sugar

Directions

Crust-

1. Preheat oven to 375 degrees. Spray 8” round cake pan with nonstick spray.
2. Combine crumbs and melted butter. Mix until crumbs are well coated.
3. Press crumb mixture into pan. Bake for 5-7 minutes.
4. Let cool. Place in freezer while making cheesecake.

Cheesecake-

1. Beat cream cheese, juice, and sugar until light and creamy.
2. In separate bowl, whip heavy cream to soft peaks. Fold into cream cheese mixture.

Fill crust with cheesecake mixture. Cover and freeze for 30 minutes, then move to fridge and refrigerate for at least 30 minutes before eating. Keep refrigerated.

snickerdoodle cake

Ingredients

Cake-

• 1 1/2 cup flour
• 1 1/2 cup cake flour
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1 cup butter
• 1 3/4 cups sugar
• 4 eggs
• 1 tablespoon vanilla
• 1 1/4 cups whole milk

Frosting-

• 2 1/4 cups butter
• 1 cup light brown sugar
• 2 teaspoons cinnamon
• 8-9 cups powdered sugar
• 1 teaspoon vanilla
• 1/2 cup heavy cream

Directions

Cake

1. Preheat oven to 350 degrees. Butter and flour two 8” or 9” pans.
2. Sift together the flours, baking powder, salt, and cinnamon.
3. Cream the butter and sugar together until light and creamy.
4. Beat in eggs one at a time until well blended.
5. Alternate the milk and the dry mixture in thirds.
6. Bake for 30-35 minutes, rotating them mid-baking. Cool completely before frosting.

Frosting-

1. Beat butter, brown sugar, and cinnamon together until light and creamy.
   
2. Add 6 cups of the powdered sugar and the vanilla. Beat on low and gradually increase speed to high.
3. Scrape the sides and add the cream, beat until blended.
4. Add the remaining 2 cups of powdered sugar.
5. Add additional cream if frosting is not desired consistency.

peaches n’ cream cupcakes

Ingredients

Cake-

• 2 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 2 cups sugar
• 1 cup unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 1 cup sour cream
• 2 cups pureed peaches with 2 teaspoons cinnamon added

Frosting-

• 1 cup heavy whipping cream
• 1/3 cup sugar
• 2/3 cup pureed peaches

Directions

Cake-

1. Preheat oven to 350 degrees. Line cupcake pans.
2. Sift together the flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, beat the eggs and sugar for about 2 minutes, or until light and creamy
4. Add the butter and vanilla and beat on low speed for about 1 minute, or until well blended
5. Gradually beat in dry ingredients.
6. Add the sour cream and beat until smooth and well blended.
7. Mix in peach/cinnamon puree.
8. Divide batter evenly among pans and bake for 20-23 minutes. Cool completely before frosting.

Frosting-

1. Whip cream until soft peaks form.
2. Add sugar.
3. Fold in peach puree.

Keep refrigerated if you use this frosting.

funfetti cupcakes

Ingredients

Cake-

• 4 egg whites
• 1 cup milk
• 2 teaspoons vanilla extract
• 3 cups flour
• 1 1/2 cups sugar
• 1 tablespoon + 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/2 sticks unsalted butter
• 1/2 cup sprinkles

Frosting-

• 1 (8oz) pkg. cream cheese
• 1/2 cup butter
• 2 tablespoons vanilla
• 4 cups powdered sugar

Directions

Cake-

1. Preheat oven to 350 degrees. Line cupcake pans.
2. Whisk together the egg whites, vanilla, and milk; set aside.
3. In a large bowl, sift together the dry ingredients. Blend the dry mixture with the butter and half of the egg white mixture. Scrape the edges of the bowl and slowly add the remaining mixture and stop mixing once combined.
4. Fold in sprinkles and fill paper liners half way.
5. Bake for 15-20 minutes or until tester comes out clean. Cool completely before frosting.

Frosting-

1. Beat cream cheese, butter, and vanilla together.
2. Gradually beat powdered sugar in until mixture is smooth.

mini cupcakes

Ingredients

Cake-

• 1 1/2 cups flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 1 egg
• 2 egg yolks
• 1 1/2 teaspoons vanilla extract

Frosting of your choice.

Directions

1. Preheat oven to 320 degrees. Line mini cupcake pans.
2. Whisk dry ingredients together.
3. Add the wet ingredients. Beat until smooth.
4. Bake for 10-12 minutes or until tester comes out clean.

chocolate hazelnut cupcakes

Ingredients

Cake-

• 2 cups sugar
• 1 cup flour
• 3/4 cup freshly ground hazelnuts
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 3/4 cup sour cream
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 1 cup whole milk

Frosting-

• 1/2 cup butter, room temperature
• 1/2 cup nutella
• 3 cups powdered sugar
• milk

Directions

Cake-

1. Preheat oven to 350 degrees. Line cupcake pans.
2. Sift together the sugar, flour, freshly ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
3. In a separate bowl, briefly whisk together the sour cream and vanilla extract; set aside.
4. In a large bowl, beat together eggs, vegetable oil, and milk until smooth.
5. Add the sour cream mixture and stir until well incorporated.
6. Add the flour mixture and stir on low speed until just incorporated. (Batter is fairly thin.)
7. Fill cupcake liners 2/3rds full. Bake for about 20 minutes or until tester comes out clean. Cool completely before frosting.

Frosting-

1. Whip butter and nutella together until creamy.
2. Gradually add in powdered sugar.
3. If needed, add milk to reach desired consistency.

carrot cake cupcakes

Ingredients

Cake-

• 2 cups sugar
• 2 cups flour
• 1 1/2 cups vegetable oil
• 4 eggs
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups shredded carrot

Frosting-

• 1 (8oz) pkg. cream cheese
• 1/2 cup butter
• 2 tablespoons vanilla
• 4 cups powdered sugar

Directions

Cake-

1. Preheat oven to 350 degrees. Line cupcake pans.
2. Beat sugar, flour, oil, eggs, cinnamon, baking soda, and salt together.
3. Stir in shredded carrot.
4. Bake for 15-20 minutes or until tester comes out clean. Let cool before frosting.

Frosting-

1. Beat cream cheese, butter, and vanilla together.
2. Gradually beat powdered sugar in until mixture is smooth.

rocky road cupcakes

Ingredients

• 1/2 cup almonds

Cake-

• 2 1/4 cups sugar
• 1 3/4 cups flour
• 3/4 cup + 1 tablespoon dark cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Marshmallow Filling-

• 2 teaspoons water, very hot
• 1/4 teaspoon salt
• 1 (7oz) jar marshmallow fluff
• 1/2 cup shortening
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

Chocolate Cream Cheese Frosting-

• 4 (1oz) squares unsweetened chocolate
• 1 (8oz) package cream cheese
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt

Directions

Cake-

1. Preheat oven to 350° F. Line cupcake pan with liners.
2. In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water.
3. Pour batter into prepared pans, about 3/4 full. Bake for 17-20 minutes or until tester comes out clean. Cool completely before icing.

Filling-

1. Dissolve the salt in the hot water and allow to cool.
2. Whip the marshmallow fluff, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the salt water and whip well.

Frosting-

1. Melt the chocolate in a double boiler or microwave.
2. In a large bowl, beat cream cheese until fluffy. Pour melted chocolate into cream cheese and mix until combined. Add vanilla and pinch of salt. Gradually add in powdered sugar.

Fill cupcakes with marshmallow mixture. Frost with chocolate frosting and top with chopped almonds.