Culinary Delight #10: Pancake Cupcake with Maple Buttercream & Bacon

This is the first cupcake I’ve made from scratch that wasn’t overly heavy or dense, but boy was it sweet. I was skeptical of the whole concept but it’s actually pretty good – and Chuck downed a whole plate of them and made me keep the excess frosting. It’s straight up brown sugar and maple syrup though, so they’re a bit sticky. Easier to eat with a spoon almost!

Pancake Cupcake Ingredients

2 1/2 cups flour

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground ginger

1 stick or 1/2 cup unsalted butter, softened

1/2 cup light-brown sugar

2 large eggs

1 1/4 cups maple syrup

2 teaspoons vanilla extract

1/2 cup buttermilk

1/2 cup walnuts or pecans, finely chopped (optional)


Preheat your oven 350 degrees. Sift the flour, baking powder, baking soda, salt, and ginger together. Set aside.

Beat the butter and sugar on medium speed in a large bowl until they are fluffy. (Your butter must be soft!) Add in eggs, syrup and vanilla. Mix until blended. Then mix in the flour mixture alternating with the buttermilk. Do about one-third of the flour and then one-third of the buttermilk, and so on. Add the nuts if using.

Fill muffin or cupcake tins, either lined or buttered, according to your preference. Cook for approximately 20 minutes or until your tester comes out clean. Cool totally and then ice with Maple-Butter Frosting.

Maple-Butter Frosting Ingredients

1 cup of softened, unsalted butter

3 ounces of cream cheese, also softened

2/3 cup of dark-brown sugar (I use golden)

1/4 teaspoon salt

3/4 cup of maple syrup

3/4 teaspoon of vanilla extract

1 cup of confectioners’ (icing) sugar


Beat the softened butter, cream cheese, brown sugar and salt in a medium-sized bowl until fluffy. Once again, it is critical that your ingredients be softened. While you keep beating, add both the maple syrup and the vanilla. Slowly add the confectioners’ sugar and gradually increase the speed to high. Continue beating until the icing is fluffy.

Chill the maple-butter frosting for one hour before using.

Breakfast for dessert!!

My sweetest obsession since my college days…. Forget Hostess – Mrs. Freshleys is where it’s at! I get so excited when a grocery store carries them – they’re hard to find! Major props to the Commissary 🙂

(Taken with Instagram)

Culinary Delight #8: Strawberry Lemonade Cupcakes

These are one of my favorite cupcakes yet! Even my more health-conscious friends ate two, and Chuck had four. There’s no combo better for the beginning of summer than strawberries  and lemonade 🙂

For the cupcakes:

2 sticks unsalted butter, room temperature

2 cups sugar

4 eggs

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 cup lemonade powder mix (Country Time was really good)

1 cup milk

3 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla

Preheat the oven to 350 degrees and line muffin pans with liners. In a medium bowl, mix the dry ingredients: flour, baking powder, salt, lemonade powder, lemon zest, and set aside.

IN another bowl, cream butter and sugar until combined. Add eggs one at a time, beating well after each addition.

Add the lemon juice and vanilla. Mix well. Gradually add the dry ingredients and the milk, alternating starting and ending with the dry ingredients and mix until combined.

Fill the liners about 2/3 full. Bake for 20 minutes, then cool for 5 minutes. Ice with Strawberry Lemon Frosting.

For the Frosting:

2 sticks unsalted butter, room temperature

4 cups powdered sugar

3 tbsp strawberry puree (I used more than that – I pureed something like 5-7 strawberries)

1 tsp lemon zest

Cream the butter for 1-2 minutes. Gradually add powdered sugar until well mixed. Mix in the strawberry puree and lemon zest. Frost your cupcakes!

**I topped my cupcakes with strawberry slices, but they ended up molding over time – so I had to throw everything out 😦 It was yummy though, so next time I will just add the strawberry slice to a few, and add after that as I go along. **

Culinary Delight #5: Chocolate-Strawberry Cupcakes

I actually made these for Valentine’s Day and thoroughly screwed them up, but somehow, they still tasted fantabulous – even if they were a huge mess.

I’m a bit sheepish that I failed*, because they are so easy to make they don’t even need a drawn-out recipe. Simply make brownie batter in one bowl (brownie mix + 2 eggs + 1/2 cup canola oil + 1/4 cup water) and strawberry cake batter in another (cake mix + 2 tablespoons canola oil + 1 1/3 cup water + 3 egg whites.) Spoon a small amount of the brownie batter into the muffin tins, and then spoon a slightly larger amount of strawberry batter on top, and bake for 20 minutes at 350. Frost with cream cheese icing once they cool, and voila! 🙂

*I failed because I didn’t have brownie mix, and figured cake mix would suffice. It didn’t! The two cakes just ran all together and made for a very weakly structured cupcake that fell apart easily. That’s what I get for substituting…