Cupcake Tuesday-Black Forest Cupcakes

Happy Tuesday my loves!

Cupcakes are such a wonderful little bites!  They have everything you could want in a dessert!

These ones are even better, they have fruit in, and on, them which of course makes them incredibly healthy! (Don't we wish).

These perfect bites are full of chocolate and cherry and so much deliciousness!

Are you ready for the recipe?  Well here we go then!

Black Forest Cupcakes

2 sticks unsalted butter

1 cup sugar

2 eggs

vanilla

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

2 1/2 cups flour

1/2 cup sour cream

1/2 cup cherry preserves

Preheat oven to 350 and line 2 cupcake pans.

In a medium bowl combine the butter and sugar with a mixer.  Do this for about 2 minutes or until the mixture gets fluffy.  Add the eggs, one at a time, mixing well between each addition.

Once the eggs are mixed in, add the vanilla, baking soda, baking powder and salt.

Now add 1/3 of the flour and mix until just combined. Next, add the sour cream and continue to mix.  Add another 1/3 of the flour followed by the cherry preserves.  Finally add the last of the flour.

Scrape the sides of the bowl and mix one last time to make sure everything is combined.

Bake for 20 minutes, remove from pan and let cool.

Cherry Cream Cheese Frosting

2 blocks cream cheese at room temperature

1 stick butter

1/4 cup cherry preserves

3-4 cups powdered sugar.

In a large bowl combine the cream cheese and butter using a mixer.

Add the cherry preserves and beat well.

While the mixer is running slowly add the powdered sugar about 1/2 cup at a time.  Continue adding until the mixture is thick and delicious and able to hold it's shape.

Pipe on top of the cupcakes and top with a maraschino cherry.

Enjoy!

Love, 

Keely

Cupcake Tuesday-Oatmeal Cream Pie Cupcakes

Remember forever and a day ago when I shared this photo with you in my Instagram Wrap Up?



These are some oatmeal cream pie cupcakes that I created when I found out that it was "Oatmeal Cookie Day."  I was so excited when they worked out because they involved A LOT of editing to my standard recipe, but they were delicious!

When I was sharing them with my friends I got a comment that they "smelled just like a Hostess."  That was the best comment of the night because that was most definitely my inspiration.

I remember in middle school my teacher would always bring in Oatmeal Cream Pies for "Pi Day."  They were always my favorite, and now these are even better!

I mean you can't really go wrong with molasses, brown sugar and marshmallow cream all in one bite, right?

Well, here you go, sorry for making you wait SO long for the recipe!  Enjoy!

Molasses Oatmeal Cupcakes

makes 24 cupcakes

2 sticks room temperature butter

3/4 cups brown sugar

1/4 cups molasses

3 eggs

1/2 teaspoon vanilla

1 teaspoon cinnamon

1/2 cups oatmeal

2 1/4 cups flour

1 cup sour cream

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

salt

Preheat oven to 350 and line two cupcake pans with cupcake liners.

In a medium bowl start by whipping the softened butter and the brown sugar until light and fluffy.  Add the molasses, mix until combined. Add the eggs, one at a time.  Add the vanilla and the cinnamon, adding them at this stage gives them the best chance to be well incorporated into the cake batter.

Once the eggs are incorporated, add the oatmeal.  Mix this until all of the oatmeal is coated in the wet mixture.  This helps with the texture of the oatmeal, making it softer in the final cake product.

Add in 1/3 of the flour, mix until just incorporated, then add in half of the sour cream followed by another 1/3 of the flour and the baking soda, baking powder and salt.  Add the last half of the sour cream followed by the flour.  Mix until just combined.  Scrape the sides of the bowl and mix one last time to make sure that everything is well incorporated.

Scoop out the cupcake batter into the cupcake liners.  The easiest way to do this is to use a 2 oz. ice cream scoop, if you have one on hand. Bake for 15-18 minutes or until a toothpick comes out clean (make sure to test the one in the middle).

Marshmallow Cream Cheese Frosting

adapted from How Sweet Eats

8 ounces room temperature cream cheese

1 1/2 cups marshmallow fluff

2-3 cups powdered sugar

1-2 teaspoons cream (optional)

Whip the cream cheese in a medium size bowl until smooth.  Add in the marshmallow fluff and blend together.

Slowly add in the powdered sugar until you have reached the desired consistency.  If you need to thin it out a bit add a touch of cream, if you need more powdered sugar keep adding until you reach a thicker consistency (make sure to keep tasting so that it doesn't get too sweet).

Scoop the frosting into a piping bag fitted with a large round tip.

Once the cupcakes have cooled piped the frosting onto the cupcakes (I just do one "blob" in the middle, it gives it a nice twist at the top).

Enjoy!