Raspberry Cream Cupcakes (18)

I found a book called "Perfect Cupcakes" in the last chance bin at Barnes & Noble. This is the first recipe I tried from it. What I've noticed about this book is that it assumes you are making just enough cupcakes for you and 5 other people. For me, that is just plain blasphemous to my Italian heritage...I am used to making 7 dozen cookies in one recipe!


I chose to make 18 cupcakes as 2/3 of them are headed to a birthday party and the other 1/3 are staying here. Both people are born on the same day, but many years apart.

2 cups of all purpose flour
4 1/2 teaspoon baking powder
3/4 teaspoon cinnamon
3 pinches of baking soda
3 tablespoons + 6 teaspoons of light brown sugar
9 tablespoons of cream cheese
3 eggs (lightly beaten)
4 1/2 tablespoons of melted butter
3/4 teaspoon of vanilla extract
3/4 cup of milk
4 1/2 oz of Raspberries (fresh or frozen)

1. "Dry" Mixing:

• First whisk the flour, baking powder, cinnamon, and baking soda together in a bowl.
• Next, stir in the brown sugar, (DO NOT USE THE WHISK, opt for a metal spoon).
• Then, use a pastry blender to cut in the cream cheese until the entire mixture
resembles little pea-sized crumbs. It won't look like peas, and it will take
awhile.

2. "Wet" Mixing:

• In a small bowl, combine the egg, milk, melted butter, and vanilla.
• Then, add all of this to the "dry" mixture and stir just until moistened.
(It sort of resembles oatmeal at this point)

3. Fold in fresh/frozen raspberries. You can substitute with other berries too.

4. Bake at 350 degrees Fahrenheit for 20-25 minutes. You know they are done if the tops spring back lightly and a toothpick comes out clean. Cool in the pan on a wire rack for 10-15 minutes, then take out of pan to cool completely.

5. Before serving, dust lightly with confectionery sugar. If you want more of a frosting, go with a white chocolate or a glaze.

Chocolate Peanut Butter Cupcakes

(And yes I realize that this may not be the most graceful picture of the inside, but at least you get the idea).



I find myself more often making cupcakes for special occasions. For instance, this weekend is my boyfriend's birthday. I decided that what he really loves in a dessert is the winning duo of chocolate and peanut butter. After many a Google search, I found this tantalizing recipe from Annie's Eats (http://annies-eats.com/). I had attempted to double this recipe and still only came out with 36 cupcakes. The reason being that the first 12 I had made I had filled too much and they became top heavy, looking more like muffins than cupcakes.

For the FILLING:

1 cup of confectioners’ sugar
¾ cup creamy peanut butter
4 tbsp (1/2 stick) of unsalted butter, at room temperature
½ tsp vanilla extract

For the CAKE:

1+2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1tsp baking soda
½ tsp of salt
1 cup sour cream (1/2 of container)
2 tbsp milk
1 tsp vanilla extract
8 tbsp (1 stick) unsalted butter, at room temperature
1+1/2 cup sugar
2 large eggs

For the FROSTING:

8 oz cream cheese (1 package), at room temperature
4 tbsp (1/2 stick) unsalted butter, softened
½ cup creamy peanut butter
3+1/4 cup confectionery sugar
1 cup (16 oz) frozen whipped topping, thawed

1. Line two cupcake pans with paper liners.

2. Make the filling first. Combine confectioners’ sugar, peanut butter, butter, and vanilla extract in a bowl. You can beat this with an electric mixer, but my friend Jess who was helping me said that she felt more comfortable using her hands. Roll the mixture into 1-inch balls and set aside on a flat surface such as a baking sheet.

3. Batter up! Combine the flour, cocoa powder, baking soda and salt in a medium bowl; whisk together and set aside. In a liquid measuring cup, stir together the sour cream, milk, and vanilla extract. In the bowl of an electric mixer with a paddle attachment, combine the butter and sugar. Beat on medium high speed until light and fluffy, for about 2 minutes. Beat in eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients. Mix just until incorporated.

4. Go ahead and turn your oven on now to 350º F. Spoon a tablespoon or two of cake batter into each paper cup. Then place a peanut butter filling in each cupcake and top with remaining batter. (Make sure there is still some paper cup showing at the top).

5. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Allow to cool in pan for 5-10 minutes, then transfer to a wire rack to cool completely. Cooling completely takes a good hour or two.

6. Beating your frosting into Submission: Combine cream cheese, butter, and peanut butter using an electric mixer until smooth. (My Kitchen Aid Mixer's stainless steel bowl was almost filled to capacity as I made frosting for 36 cupcakes). Slowly mix in confectioner’s sugar, beating until smooth and well-blended. Mix in whipped topping until smooth and fluffy. Frost cupcakes as desired. (I frosted them according to how high they could be without getting smashed by the cupcake carrier).