Obsessed much with cupcakes? I am. No shame, seriously. Especially when the result is a cupcake as magnificent as these Peanut Butter Cup Cupcakes. So full of awesome flavor and deep rich tones, this is like eating a soft, squishy cake version of Reece’s Peanut Butter Cups.

Mmmmm…

Like, for real, if you’re into peanut butter and chocolate being married and making a baby, this is the cupcake baby they made and you’ve got to give it a try! LOL!

I just can’t tell you enough times how fabulous this easy cupcake recipe is. And that melty chocolate over the top of the peanut butter frosting? I seriously need to bake another batch, they’re just so wonderful.

if you’re in the mood for a little chocolate peanut butter cupcake action, grab your decorating bag and let’s do this!

Ingredients Needed

This is a very simple cupcake recipe that’s no-fail. Seriously, anyone can make these–and the eggs, oh, that’s right, no eggs. So no worrying about whether they’re still good or if they’ve gone flat…you just make the cupcakes and they’ll work. Here’s what you need:

• 2 1/2 cup flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon vanilla
• 1 cup water
• 1/2 cup butter, softened
• 1 can of your favorite vanilla frosting
• 1 1/4 cup creamy peanut butter
• 1/2 cup chocolate chips

How to Make these Peanut Butter Cup Cupcakes

Step 1

To make the cupcakes, preheat oven to 350-degrees then combine dry ingredients in a medium sized bowl.

Step 2

Combine wet ingredients (including butter) in a second medium sized bowl.

Step 3

Add dry ingredients to wet ingredients in ⅓ increments, mixing thoroughly between each increment and spoon into lined cupcake pan.

Step 4

Bake for 30-minutes or until inserted toothpick comes out clean. Cool cupcakes completely before decorating.

Step 5

With your largest decorating tip, press into the top of the cupcake off-center, creating a well. Save hole tops.

Step 6

Place 1 tablespoon of peanut butter into each cupcake well. Replace hole top on each cupcake.

Step 7

Scoop your frosting into a medium sized bowl and combine with 1/4 cup peanut butter.

Step 8

Place frosting in a decorating bag, and swirl onto cupcakes.

Step 9

Place chocolate chips into a microwave-safe bowl and microwave on high in 30-second increments, stirring between each increment, until the chocolate is completely melted.

Step 10

Drizzle the melted chocolate over the top of each cupcake.

Step 11

Allow chocolate to set by letting the cupcakes rest on the counter for 10-15 minutes.

Step 12

Enjoy!

Peanut Butter Cup Cupcakes

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Ingredients

• 2 1/2 cup flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoon vanilla
• 1 cup water
• 1/2 cup butter, softened
• 1 can of your favorite vanilla frosting
• 1 1/4 cup creamy peanut butter
• 1/2 cup chocolate chips

Other Great Cupcake Recipes

• Nutella Cupcakes
• Coffee Cupcakes
• Boozy Andes Mint Cupcakes

If you love this easy cupcake decorating idea, but you’re not quite ready to bust out your jar of peanut butter just yet, just pin this to your favorite cupcake decorating ideas board on Pinterest so you can find it quick later!

I really love making fun and easy cupcake recipes. These cookies and cream cupcakes are one of those super easy recipes that I can make, enjoy and make again anytime.

Plus, you know, kids think that cupcakes are somehow more of a treat than just having a plain cookie. So, this is a fun way for you to have a “fancy” dessert for a party or playdate that’s really just cookies and cupcakes coming together really quick.

And even though I used canned frosting, if you’re into making your own buttercream, you can certainly do that. It just adds about 10 minutes to my overall baking experience and sometimes I’m just not into it.

It’s nice having a recipe using canned frosting sometimes, when you can just bang-out the cupcakes and not worry about anything more than just the cupcake batter. Right?!

If you’re ready to make an easy cupcake recipe with OREO cookies, grab your favorite whisk and let’s do it.

What You Need to Make this Cookies and Cream Cupcakes Recipe

This is a very simple cupcake recipe that’s no-fail. Seriously, anyone can make these–and the eggs, oh, that’s right, no eggs. So no worrying about whether they’re still good or if they’ve gone flat…you just make the cupcakes and they’ll work. Here’s what you need:

• 2 1/2 cup flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 cup water
• 1/2 cup butter, softened
• 1 can of your favorite vanilla frosting
• 1/4 cup cocoa powder
• 1 cup crushed OREO cookies

How to Make these OREO Cookie Cupcakes

Step 1

To make the cupcakes, preheat oven to 350-degrees then combine dry ingredients in a medium sized bowl.

Step 2

Combine wet ingredients (including butter) in a second medium sized bowl.

Step 3

Add dry ingredients to wet ingredients in ⅓ increments, mixing thoroughly between each increment and spoon into lined cupcake pan.

Step 4

Bake for 30-minutes or until inserted toothpick comes out clean. Cool cupcakes completely before decorating.

Step 5

With your largest decorating tip, press into the top of the cupcake off-center, creating a well. Save hole tops.

Step 6

Place 1 tablespoon of crushed cookies into each cupcake well. Replace hole top on each cupcake.

Step 7

Place frosting in a decorating bag, and swirl onto cupcakes.

Step 8

Top each cupcake with more crushed cookies.

Step 9

Enjoy!

Cookies and Cream Cupcakes

4.0 Stars (1 Review)

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Ingredients

• 2 1/2 cup flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 cup water
• 1/2 cup butter, softened
• 1 can of your favorite vanilla frosting
• 1/4 cup cocoa powder
• 1 cup crushed OREO cookies

Instructions

1. Preheat oven to 350 degrees.
2. Combine flour, sugar, baking soda, and salt in a medium bowl.
3. In a separate bowl, cream together vanilla, water, and butter.
4. Slowly add dry ingredients to wet ingredients, mixing between each addition.
5. Spoon batter into lined cupcake pan.
6. Bake for 30 minutes or until toothpick comes out clean. Cool completely.
7. Use a large decorating tip to create a well in the center of each cupcake. Reserve the pieces.
8. Add one tablespoon of crushed Oreo cookies into each well. Replace the plug in each well.
9. Place prepared frosting in a decorating bag. Frost each cupcake swirling from the outer edge to the center.
10. Top each cupcake with additional crushed cookies.

Other Great Cupcake Recipes

• Easy Elmo Cupcakes
• Tea-Party-Ready Butterfly Cupcakes
• Red Rose Cupcakes

If you love this easy cupcake decorating idea, but you’re not quite ready to bust out your OREO cookies just yet, just pin this to your favorite cupcake decorating ideas board on Pinterest so you can find it quick later!

I’ve gotten on a kick lately of making cupcakes. And one of my favorites is this easy recipe for Princess Anna Mickey Ears Cupcakes. They’re so fun, representing my as-of-late favorite Disney princess in cupcake form, it’s really no surprise that this is something I’d really enjoy doing.

Plus, they’re WAY easier than they look. All that decadent frosting? Its from a can. The ears with Anna’s dress represented on them? That’s just frosting painted on fondant.

Seriously, they’re that simple. Even the fun blue-teal-fade I’ve got going on with the cupcake liners? Not even kidding you, that’s just a blue cupcake liner, nothing fancy–it did that on it’s own when I baked the cupcakes.

So, grab your favorite canned frosting and an old paintbrush–and a few drops of food coloring, and let’s get making this sugar-sweet-royal-treat!

What You Need to Make this Princess Anna Mickey Ears Cupcakes Recipe

This is a very simple cupcake recipe that’s no-fail. Seriously, anyone can make these–and the eggs, oh, that’s right, no eggs. So no worrying about whether they’re still good or if they’ve gone flat…you just make the cupcakes and they’ll work. Here’s what you need:

• 2 1/2 cup flour
• 1 cup granulated sugar
• 1 tspn baking soda
• 1/2 tspn salt
• 2 tspn vanilla
• 1 cup water
• 1 can of your favorite vanilla frosting
• 1 package black fondant
• Powdered sugar for dusting your fondant
• Purple sprinkles
• Dark Blue Sprinkles
• Edible gold glitter
• Gel food coloring in:
  • Light Blue
  • Red
  • Black
  • Purple

How to Make these Frozen Cupcakes

Step 1

To make the cupcakes, preheat oven to 350-degrees then combine dry ingredients in a medium sized bowl.

Step 2

Combine wet ingredients (including butter) in a second medium sized bowl.

Step 3

Add dry ingredients to wet ingredients in ⅓ increments, mixing thoroughly between each increment and spoon into lined cupcake pan.

Step 4

Bake for 30-minutes or until inserted toothpick comes out clean. Cool cupcakes completely before decorating.

Step 5

With your largest decorating tip, press into the top of the cupcake off-center, creating a well. Save hole tops.

Step 6

Place 1/2 tablespoon dark blue sprinkles into each cupcake well. Replace hole top on each cupcake.

Step 7

Start making the Mickey ears for Anna’s dress by rolling the black fondant out on a piece of parchment paper to about ⅛-inch thick, lightly dusting with powdered sugar, as needed.

You definitely want the fondant to be thick, because you want the ears to stand up independently. So don’t make the fondant too thin–floppy ears are no fun.

Step 8

Cut out 24 fondant rounds with a 1 or 2-inch round cookie cutter. Remove the excess fondant from the circles so they hold their shape (as opposed to trying to pick up the fondant circles themselves).

Set aside the fondant Mickey ears for a minimum of two hours to dry–it’ll be even better if you can leave them on the counter overnight.

If you dusted with powdered sugar, you can remove that by simply patting the ear shapes down with a damp paper towel or brushing them with your damp paintbrush you’re going to use later.

Step 9

When the fondant Mickey ears are dried out to your liking, make some light blue icing by adding 5-10 drops of blue food coloring to 1/2 of the canned frosting and stirring to combine.

Step 10

With a bit of this blue icing, using your paint brush, paint the top of Anna’s dress bodice’s “V” shape on each of the black fondant circles.

Step 11

Combine a wee bit (about 3-5 drops) of water with about 1 teaspoon of edible glitter. With your small paintbrush or even a toothpick, paint the fondant Mickey ears with swirls and do a little outline of the “V” shape–kind of like Anna’s dress bodice.

Step 12

Combine about ½ teaspoon of frosting with 2 drops of red food coloring, 1 drop of black and 1 drop of purple to make a kind of burgundy color. Use this burgundy icing to paint little jewels on the center of the bodice and anywhere else, as desired.

Allow this icing to dry for about 10-15 minutes on the counter.

Step 13

Place about 2/3 of the leftover white and every dollop of the leftover blue frosting into your decorating bag with the largest star tip you own.

Frost each cupcake with about half of the icing you’d normally put on a cupcake.

Step 14

Add purple sprinkles on top of the frosting on the cupcakes.

Step 15

Tuck two fondant ears into each cupcake, one on each side.

Promptly place the cupcakes into your fridge for about 15-20 minutes to allow the blue/white icing to so it will hold the ears in place.

Step 16

Finish frosting each cupcake with any leftover white icing and enjoy!

Other Great Cupcake Recipes

• Butter Pecan Sundae Cupcakes
• Sleeping Beauty Cupcakes
• Boozy Strawberry Cupcakes

If you love this easy cupcake decorating idea, but you’re not quite ready to bust out your fondant just yet, just pin this to your favorite cupcake decorating ideas board on Pinterest so you can find it quick later!

Meringues make perfect ghosts for so many reasons! I mean, they’re the perfect color, for starters.

But the fact that they’re barely there is the real seller, right?! Just like ghosts, meringues are not quite solid. One bite and they melt away so you’re almost not certain they existed in the first place.

Meringues do take a little bit of effort and some patience. so we’re going to save our time on the cupcakes. That’s why I use a cake mix box for the cupcakes as a shortcut.

Oh yeah, and I go ahead an skip the trouble of making my own frosting and use a store-bought version too. All our effort is going to go into those adorable meringue ghosts.

How to Make Ghost Cupcakes

Don’t be afraid, the scariest part of these cupcakes is the eerie ghosts, which really aren’t that hard to create.

The good news is, you’ll be able to find all of the ingredients at your nearest grocery store if they aren’t already in your kitchen.

Ingredients

• 1 box white cake mix (plus ingredients to make cake mix)
• 1 jar premade white frosting
• 4 egg whites, room temperature
• ½ teaspoon cream of tartar
• 1 cup sugar
• 2 teaspoons vanilla extract
• Chocolate chips
• Mini chocolate chips

Once you’ve made certain you have everything you need, you’re ready to get cooking.

Step 1: Bake Cupcakes

First, we need to get the cupcakes ready. Just follow the directions on the box you purchased (they all vary just a little so I won’t guess the specific details here).

When you remove the cupcakes from the oven, reduce the temperature to 225°F. Once the cupcakes have cooled completely, frost each cupcake.

I used white cupcakes with white frosting to make it seem like they’re floating in fog. If you prefer your ghosts to be hanging out in a graveyard, you can use chocolate cupcakes and chocolate frosting instead.

Step 2: Prepare Meringue

While the cupcakes are cooling, you can start getting your ghosts ready. In a large bowl, beat the egg whites on high speed until they are frothy.

You can use a hand mixer, but if you have a stand mixer, it’s much easier, especially for the next part.

Next, add the cream of tartar and one tablespoon of sugar continuously beating on high speed. Add the remaining sugar one tablespoon at a time, making sure each one is mixed in before adding more.

If you’re using a stand mixer, you can just keep the beater running and drop in each tablespoon of sugar as the previous one is incorporated. You can accomplish the same thing with a hand mixer and kitchen assistant (or good hand eye coordination) too though so don’t sweat it if you don’t have a stand mixer.

Continue beating until stiff peaks start to form, then add the vanilla extract and beat until it’s fully incorporated.

Step 3: Make the Ghosts

Now is the fun part! Pour the egg white mixture into a piping bag and pipe mounds onto a parchment paper lined baking sheet.

If you want all of your ghosts to be the same size, you can make the mounds identical in shape. If you prefer to have ghosts of all sizes you can make small and large mounds.

Add two chocolate chips to each mound for eyes.

Then, place the baking sheet in the oven and bake for 45 minutes. When the 45 minutes is up, turn off the oven but leave the ghosts in the oven for another hour. 

After the meringues have rested for an hour in the oven, you can then remove them and set them aside to cool completely.

Step 4: Finish Decorating

Once the ghost meringues are completely cooled, place them on the cupcakes.

Yield: 24

Ghost Cupcakes

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These adorable ghost cupcakes are the perfect spooky treat for a Halloween party!

Prep Time 15 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 30 minutes

Ingredients

• 1 box white cake mix (plus ingredients to make cake mix)
• 1 jar premade white frosting
• 4 egg whites, room temperature
• ½ teaspoon cream of tartar
• 1 cup sugar
• 2 teaspoons vanilla extract
• Chocolate chips
• Mini chocolate chips

Instructions

1. Prepare the cupcakes according to package instructions and allow to cool completely. Top with a thin layer of icing and set aside.
2. Preheat oven to 225 degrees and prepare a baking sheet by lining with parchment paper.
3. In a large bowl, beat eggs on high with hand mixer or stand mixer with whisk attachment until they become frothy. Add cream of tartar and beat on medium until soft peaks begin to form.
4. Turn mixer to high and begin adding the sugar one tablespoon at a time, mixing between each addition. Continue beating until all the sugar is dissolved and stiff peaks begin to form.
5. Add vanilla and mix until incorporated.
6. Pour mixture into a piping bag and pipe small and large mounds onto the parchment paper lined baking sheet.
7. Add two chocolate chip eyes to each large mound and mini chocolate chip eyes to the small mounds.
8. Bake in the preheated oven for 45 minutes. When the baking time is up, turn off the oven and allow the cookies to rest in the warm oven for an hour.
9. Remove the cookies from the oven and allow to cool completely.
10. Place cooled ghost cookies on top of the ice cupcakes and serve.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 23mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 1g

Other Easy Cupcake Recipes You Might Like

If you want to make some Halloween cupcakes but these ghosts are too spooky, you might prefer these Chocolate Pumpkin Cupcakes.

Catering to an adult crowd? Try these Pumpkin Spice Latte Cupcakes.

If you love this Ghost Cupcakes Recipe, but you don’t have a couple of hours to wait on meringues to set, just pin this to your favorite cupcake recipes board on Pinterest so you can find it quick later!

]]> https://sequinsinthesouth.com/ghost-cupcakes-recipe/feed/ 0 https://sequinsinthesouth.com/peppermint-mocha-cupcakes/ https://sequinsinthesouth.com/peppermint-mocha-cupcakes/#comments Fri, 09 Dec 2016 20:08:48 +0000 https://sequinsinthesouth.com/?p=4861 Read More about Peppermint Mocha Cupcakes]]>

It’s beginning to look a lot like Christmas! OK not really it’s still high 50’s in Georgia, but my kitchen sure did smell like Christmas today

Supremely moist and decadent chocolate cupcakes topped with peppermint mocha frosting, a drizzle of chocolate, and crushed candy canes. ← Can you think of a sweeter way to kick off the holiday season?

I’ve had this cupcake idea up my sleeve for months. But I wanted to wait until after Thanksgiving to make them. After our belies are filled with turkey and when Christmas music is “allowed” to be played. I’m so excited because I have my kids on board they always say “Mom find a Christmas song or Christmas movie” I have successfully succeed in the kid department!!

How can one honestly resist? Just look at all of this chocolate! Peppermint mochas are a seasonal favorite, but the combination of chocolate, mint, and coffee is on my mind all year long.

However, there is just something about this delectable combination of flavors when the snow is falling, family is playing, & presents are hiding in the closets. Nothing compares to sipping on a warm coffee drinks during Christmas time. Unless, of course, you’re eating peppermint mocha in the form of a cupcake. NOTHING compares to that.

I’m a huge fan of “Christmas flavors”. You know… the ones we look forward to indulging in all year long. Like eggnog, gingerbread, cranberry, snickerdoodle, pumpkin, and of course, peppermint mocha.

Even as an adult, I still love candy canes. I especially like to crush them up and use them to sprinkle on cookies, cupcakes and So Delicious ice cream. Oh yes, a frozen peppermint treat! so have fun with the extra!!!!

[mpprecipe-recipe:48]

]]> https://sequinsinthesouth.com/peppermint-mocha-cupcakes/feed/ 1 https://sequinsinthesouth.com/pumpkin-spice-latte-cupcakes/ https://sequinsinthesouth.com/pumpkin-spice-latte-cupcakes/#respond Mon, 10 Oct 2016 19:16:22 +0000 https://sequinsinthesouth.com/?p=4640 Read More about Pumpkin Spice Latte Cupcakes]]> These pumpkin spice latte cupcakes are the perfect autumn dessert. If you’re first in line when Starbucks brings back their pumpkin spice lattes each fall, you’re going to love this delicious, edible version of your favorite hot beverage!

Fall is my favorite season. I love the mild weather, the gorgeous colors of the changing leaves, and the warm, comforting smell and taste of fall’s most popular flavor — pumpkin spice.

Of course, aside from the satisfying fall flavor, the best thing about Starbucks’ pumpkin spice latte is the coffee! When I said this cupcake is the edible version of a pumpkin spice latte, I meant it.

I haven’t made it a secret that I’m a coffee lover. I’ve been sharing recipes for this Nutella Frappuccino and this Hazelnut Frappuccino.

AND I have an espresso frosted brownie coming up soon! For me, the addition of coffee as an ingredient in my kitchen has been a wonderful part of my foodie creations.

I also love drinking it. (Daily)

And I’m equally obsessed with fall. as you can see since I’ve been baking up Pull Apart Pumpkin Bread and putting together Mini Indian Harvest Pumpkin bundles.

 These Pumpkin Spice Latte Cupcakes are a great copycat of the popular Starbucks fall drink. The pumpkin, coffee, and spices go together so well. And who can resist a cute cupcake with a fun straw?

Fall seems to be all about the Pumpkin Spice. While I love a piping hot coffee as much as anyone, what if you could combine all those flavors into a baked good?

Well I just did! These Pumpkin Spice Cupcakes  contain real pumpkin and a punch of real coffee. You may want to eat these pumpkin spice cupcakes for breakfast, and that’s fine with me. No judging here!

So now you can have your Pumpkin Spice Latte, and eat it too.

I hope that everyone enjoys these as much as we did! We’re looking forward full of pumpkin festivities this weekend. Hopefully, we’ll be painting/carving pumpkins, provided that we can find the perfect pick.

How to Make Pumpkin Spice Latte Cupcakes 

 Ready to get started? Okay, first make sure you have all the necessary ingredients.

Ingredients Needed for the Cupcakes:

• 1 box of Perfectly Pumpkin Cake Mix
• 1 teaspoon cinnamon
• 1/2 cup unsalted sweet cream butter (softened)
• 3 eggs
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1/4 cup strong coffee
• Fall cupcake liners

Ingredients Needed for the Cream Cheese Frosting:

• 8 ounces cream cheese
• 1/2 cup room temperature butter
• 2 teaspoons vanilla extract
• 4 to 5 cups powdered sugar
• Paper straws and pumpkin pie spice for decoration

Step 1: Prepare

Before we get to baking, we need to preheat the oven (set it to 350 degrees). We also need to line two muffin tins with cupcake liners.

Step 2: Make Cake Batter

Next, combine all of the cupcake ingredients EXCEPT the coffee in the bowl of your stand mixer. If you don’t have one, you can simply use a large bowl and regular hand mixer. Beat on medium speed until smooth (about two minutes). Now it’s time to add the coffee. Stir it into the batter to slowly incorporate it.

Step 3: Bake Cupcakes

Fill the cupcake liners 3/4 full with the batter. Bake for 16 to 20 minutes. You’ll know the cupcakes are done when you can insert a knife into the center of one and it comes out clean.

Step 4: Prepare Frosting

Set the cupcakes aside on a wire rack to cool while you make the frosting.

In a large bowl, beat the cream cheese and butter together on high speed for 2 minutes using your machine’s whisk attachment. Then, add the vanilla extract and four cups of powdered sugar. If the frosting is too thin, slowly add more powdered sugar until it reaches your desired consistency.

Step 5: Frost Cupcakes

Make sure you let the cupcakes cool completely before frosting them, otherwise, you’ll end up with a runny mess.

Once they’re completely cool to the touch, spoon the frosting into a Ziploc bag (you can also use pastry bags if you have them) and snip off the corner. Pipe the frosting onto each cupcake.

Finally, insert a straw into each cupcake and sprinkle on some pumpkin pie spice. 

Pumpkin Spice Latte Cupcakes Recipe

Prefer to print the recipe? Just click the “Print” button in the recipe card below.

Yield: 24

Pumpkin Spice Latte Cupcakes

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These pumpkin spice latte cupcakes are the perfect autumn dessert. The best fall drink as a cupcake!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

• 1 box of Perfectly Pumpkin Cake Mix
• 1 tsp. cinnamon
• 1/2 C. unsalted sweet cream butter, softened
• 3 eggs
• 1/2 C. whole milk
• 1/2 C. sour cream
• 1 tsp. vanilla extract
• 1/4 C. strong coffee

Cream Cheese Frosting

Toggle ingredient group

• 8 oz. cream cheese
• 1/2 C. butter, room temperature
• 2 tsp. vanilla extract
• 4-5 C. powdered sugar
• straws and pumpkin pie spice for decoration

Instructions

1. Preheat oven to 350 degrees and line pans with cupcake liners.
   
2. Combine cake mix, butter, eggs. milk, cinnamon, vanilla, sour cream in a large standing mixing bowl and mix until smooth.
   
3. Stir in coffee (make it as strong as you want your "latte" cupcakes to be).
   
4. Fill cupcake liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
   
5. Let cool.
   
6. Beat cream cheese and butter for 2 minutes. Add vanilla extract and slowly add in powdered sugar until thickened.
   
7. Pipe frosting onto cupcakes and sprinkle pumpkin pie spice and top with a straw.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 520Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 116mgCarbohydrates: 101gFiber: 0gSugar: 98gProtein: 2g

Prefer the pumpkin spice mocha latte? You’re going to LOVE these Pumpkin Spice Mocha Latte Cookies!

]]> https://sequinsinthesouth.com/pumpkin-spice-latte-cupcakes/feed/ 0 https://sequinsinthesouth.com/sherbert-cupcakes/ https://sequinsinthesouth.com/sherbert-cupcakes/#comments Fri, 08 Jul 2016 15:20:21 +0000 https://sequinsinthesouth.com/?p=4163 Read More about Sherbert Cupcakes]]>

Not only do these cupcakes look like rainbow sherbet, they taste exactly like it!

I don’t think I’ll ever get bored of making cupcakes. And I think they’ll always be a big hit at parties. Especially considering you really can flavor them and decorate them in an infinite number of ways.

 One dessert that I don’t think gets enough credit is sherbet. It seriously gets the short end of the stick and I’m pretty sure people should start paying it more attention. I mean what looks that pretty and taste that amazing!!

The fruity flavor of it and the colors make these Rainbow Sherbet Cupcakes seem like the perfect summer cupcake. This is a cupcake perfect for adults and the kids.

I also believe good desserts like these cupcakes deserved to be shared! (& if I don’t get them out of my house soon, I’ll eat them all!!).

[mpprecipe-recipe:21]

]]> https://sequinsinthesouth.com/sherbert-cupcakes/feed/ 18 https://sequinsinthesouth.com/shirley-temple-cupcakes/ https://sequinsinthesouth.com/shirley-temple-cupcakes/#comments Wed, 11 May 2016 12:31:20 +0000 https://sequinsinthesouth.com/?p=3763 Read More about Shirley Temple Cupcakes]]>

What You Need:

1/2 cup unsalted sweet cream butter softened
2 eggs
2 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 3/4 cups sugar
1 tsp vanilla bean paste

1 tsp lime zest

1 tsp lime extract

maraschino cherries and juice to dip cupcakes in

How To Create:

-Preheat oven to 350 degrees.
-Set up your cupcake pan with liners
-Using a medium bowl, whisk flour, baking powder, and salt.
-In a separate large mixing bowl, beat butter with an electric mixer or Kitchenaid on medium to high for 30 seconds.
-Now add sugar, vanilla, lime zest and extract to the butter and beat until combined.
-Add eggs one at a time, beating well after each addition.
-Alternate, the flour mixture and milk to butter mixture, beating on low speed until everything is well mixed together
-Fill the cupcake pan liners 2/3 with cake batter
-Bake for 18-20 minutes.
-Remove cupcakes from pan and allow to cool on a wire rack for 30 minutes before dipping into the cherry juice.

Lime Frosting:

1 c unsalted sweet cream butter

3 c powder sugar

1 tsp lime extract

3 tbs heavy whipping cream

Directions:

-In large mixing bowl, beat butter and lime extract on high speed until fluffy
Add 3 cups of sugar, one at a time.

-add in heavy cream if frosting is looking like sugar pebbles.
Scrape the sides to get all of the sugar.

-Mix until your frosting is stiff and wont fall off the whisk.

-Pipe the cupcake using a star tip and top with green sprinkles and a

These are so fun & easy perfect for summer!!

]]> https://sequinsinthesouth.com/shirley-temple-cupcakes/feed/ 6 https://sequinsinthesouth.com/thin-mint-cupcakes/ https://sequinsinthesouth.com/thin-mint-cupcakes/#comments Tue, 03 May 2016 02:18:48 +0000 https://sequinsinthesouth.com/?p=3652 Read More about Thin Mint Cupcakes]]>

These are so cute, fun & easy! Every year we buy so many girl scout cookies we create some extra goodness.

Don’t have the real thin mints? That’s okay they sell something similar at most stores.

What You Need:

Chocolate Mint Cupcake Ingredients:

1 3/4 C Flour
2 C Sugar
1 C   Cocoa
1 1/2 TSP Baking Soda
1 1/2 TSP Baking Powder
1 TSP Salt
2 Eggs
1 C Whole Milk
1/2 C  Oil
2 TSP Mint Extract
1 C Boiling Water

Mint Green Frosting Ingredients:

2 C unsalted sweet cream butter
5 C powder sugar
2 tsp Mint Extract
8 TBSP heavy whipping cream
Green gel food coloring

How To Create:

Chocolate Mint Cupcake Directions:

Line the cupcake tins with paper liners. Preheat oven to 350 degrees.
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
In a separate bowl add the eggs, whole milk, oil, and mint extract.
Add the bowl containing the eggs, whole milk, oil, and vanilla to the bowl holding the dry ingredients.
Mix all together until fully incorporated.
Beat for 3 minutes on medium.
Slowly add the boiling water starting with a small amount then pour in the remaining boiling water.
The batter may be a little runny.
Scoop batter into cupcake lined cups until 3/4s filled.
Bake at 350 degrees for 20-25 minutes.
Remove from oven and allow to cool completely.

Mint Green Frosting Directions:

Add in all ingredients( except the green food coloring) into a standing mixer and mix until combined and stiff peaks form.
If powder sugar pebbles form, add 1-2 TBSP more of heavy cream
If the frosting is too thin add 1/2 C more of powder sugar
Mix until the the frosting becomes stiff and doesn’t fall off a spoon
Add several drops of the green gel food coloring. Stir well to ensure an even color throughout the frosting.

Directions to prep cupcakes:

Spoon the  frosting into a piping bag with a star tip and frost the cupcakes starting at the base in a circular motion.
Place a Thin Mint cookie on top of the frosted cupcake.

Hope you love these like we do! these are perfect for letting the kids help…

Thanks so much for coming by means a lot!

]]> https://sequinsinthesouth.com/thin-mint-cupcakes/feed/ 8 https://sequinsinthesouth.com/tiramisu-cupcakes/ https://sequinsinthesouth.com/tiramisu-cupcakes/#comments Wed, 23 Mar 2016 11:20:58 +0000 https://sequinsinthesouth.com/?p=3230 Read More about Tiramisu Cupcakes]]>

Yes I have a major sweet tooth and I make these ALL the time cause they are my daughters absolute favorite. I always pair mine with coffee and it’s perfection.

What You Need: 

How To Create:

Easy & Oh So Good !!!

These are awesome the perfect Tiramisu treat !!

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