Banana Split Cupcakes!

Hot summer days like this make me sentimental to my childhood.... When my sister used to work at Coldstone and every summer day my mom would drive me and whichever hooligan of a friend I had over for an ice cream. (Sighhh).......... If you want to get extra fancy with these cupcakes try filling them with chocolate genache! or maybe add chocolate chips to the cupcake batter.... YUM!

Banana Split Cupcakes!

 

Ingredients: 

3 cups                               Cake flour
1 and 1/2 tsp.                    Baking soda
3/4 tsp.                              Baking powder
3/4 tsp.                              Sea salt, fine
4                                       Bananas, super ripe, mashed
3/4 cup                             Buttermilk
1/2 tsp.                             Pure vanilla extract
3/4 cup                             Unsalted butter, room temp
1 and 1/2 cup                   Brown sugar
3                                       Eggs, large, room temp


Pre-heat oven to 350. Line a standard muffin pan with cupcakes liners. In a small bowl, whisk together cake flour, baking soda, baking powder, and salt. In another small bowl stir together bananas, buttermilk, and vanilla. In a stand mixer with fitted paddle, cream together butter and brown sugar until light and fluffy. Add eggs one at a time until fully incorporated scraping down sides of bowl as you go. Add flour mixture alternately with buttermilk mixture until fully incorporated. Bake until done (toothpick comes out clean).

Vanilla Buttercream:

1 cup                                 Unsalted butter, room temp
5-6 cups                            Powdered sugar
                                          Clear vanilla extract, to taste
                                          Sprinkles, cherries, waffle cone, banana chips, melted chocolate (for decoration)
                                         

In a stand mixer with fitted paddle, cream butter until lightened. Add powdered sugar one cup at a time until fully incorporated and creamy. Beat in vanilla (to taste preference).  

Vegan Blueberry Streusel Cupcakes!

Its blueberry season!!!... And I have been stocking up. I used to LOVE fresh blueberry cheesecake and putting fresh blueberries in my cereal in the summer (Well I still do but since I have a dairy allergy I have had to do things a little different).... *The frosting can be made vegan OR regular

Vegan Blueberry Streusel Cupcakes!

Ingredients:

1 and 3/4 cup                        All-purpose flour
1 cup                                     Raw sugar or regular sugar
1 tsp.                                     Baking powder
1 tsp.                                     Baking soda
1/2 tsp.                                  Sea salt, fine
1 cup                                     Almond milk
1/2 cup                                  Canola oil
2 tsp.                                     Vanilla extract
1 tbls.                                    Apple cider vinegar
                                              Brown sugar/melted vegan butter/flour/cinnamon mixture, for sprinkling
1 cup                                     Fresh blueberries


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a stand mixer with fitted paddle, beat together sugar, almond milk, oil, vanilla, and vinegar. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add dry mixture to wet ingredients, scraping down sides of bowl. Fold in blueberries. Use and ice cream scoop to scoop batter into cupcake liners. Sprinkle brown sugar streusel on top on cupcakes. Bake until done (toothpick comes out clean).

 Brown Sugar Cream Cheese Frosting:

1 stick                            Vegan butter, room temp
8 oz.                               Vegan cream cheese, room temp
1 cup                               Light or dark brown sugar
                                        Vegan streusel, for sprinkling


In a stand mixer with fitted paddle, beat together vegan butter and vegan cream cheese until well dispersed. Beat in brown sugar.

 

 

Blue-Raspberry Cupcakes!

I love coming home and spending time with my Mama... This weekend we picked fresh raspberries from our backyard (They are growing like crazy!).... We also have a new addition to the garden this year! BLUEBERRIES! My favorite.... So I decided to make fresh raspberry cupcakes with a blueberry buttercream. These babies would be perfect for your Fourth of July barbeque! Enjoy!

Blue-Raspberry Cupcakes!

 

Ingredients

2 and 1/2 cups                       All-purpose flour
2 cups                                    Cake flour
2 and 1/4 tsp.                         Baking powder
                                               Dash of salt
1 cup                                      Unsalted butter, room temp
2 and 1/4 cup                          Sugar
6                                             Eggs, large
1 and 1/4 cup                         Whole milk
1 tbls.                                     Pure vanilla extract
2 cups                                     Fresh raspberries, divided (1 cup whole, 1 cup pureed)


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a stand mixer with fitted paddle, cream together butter and sugar. Add eggs one at a time until fully incorporated. Scrape down sides of bowl and mix for a few more seconds. In a medium sized bowl, whisk together flours, baking powder, and salt. Add flour mixture alternately with milk/vanilla until fully incorporated. Fold in raspberries. Scoop into cupcake liners and bake until done (toothpick comes out clean). 

Blueberry Buttercream

1 and 1/2 cup                         Unsalted butter, room temp
6-7 cups                                 Powdered sugar 
                                               Blueberries (whole and pureed)
                                               Blue food coloring



In a stand mixer with fitted paddle, cream butter until lightened. Add powdered sugar one cup at a time until fully incorporated. Beat in pureed blueberries until mixture is pipe-able (not too liquid). Top cupcakes with buttercream and whole blueberries if desired.