The extra bite of life
The best small batch chocolate cupcakes recipe ever! So fluffy, moist and decadent chocolate cupcakes piled high with rich chocolate frosting.
Chocolate on top of chocolate!. Topped with some chocolate chips and more chocolate sprinkles. There is so much chocolate flavor wrapped in this little wrapper!…
Easy pumpkin cupcakes recipe to keep you warm in those chilly fall days, piled high with a soft and light cream cheese frosting.
Okay! As much as I am not over beach days, camping by the lake, smores, sunny desserts and neon orange nail-paint, I can’t wait to carve pumpkins and sink my teeth into cream cheese frosting! ⇑ ⇑ ⇑
Cream cheese frosting that sits over homemade pumpkin spice cupcakes. And sitting on the frosting is a cute pumpkin that I carved by myself. So proud! Told ya, can’t wait to carve pumpkins. 😉
Loved how roly-poly these turned out! Though I have to admit,it was such a time consuming task. Specially, those small curly greens on pumpkin top. But looks like the prettiest thing on earth and tasted absurdly delicious!
Time to get back to what you are here for. How do you make homemade pumpkin cupcakes! Well these are the easiest homemade cupcakes that you will ever make.
One bowl to make the cupcake batter. No mixers required! Sift dry ingredients over wet, fold, pour in liners and bake. Can’t get any easier!
I baked a half batch, 6 cupcakes. Pranay and I polished them off in two flat days. If I had made 6, pumpkin swear, they wouldn’t have lasted any longer!
They are this G-O-O-D!
Now when you half/double a recipe, you can’t use half/double of every ingredient. BAKING SCIENCE ALERT! At times you have to amp up leaveners, adjust liquids in the batter sometimes and add more extracts the other times. I have increased vanilla and spices for that shining pumpkin flavor!
Skip lightng cinnamon flavored candles, those fall hayrides, Jack-o’-lantern but don’t miss out on these easy pumpkin cupcakes this season.
Follow me on instagram for more such drool-worthy dessert recipes! And tag #Greedyeatsblog if you make these cupcakes. Seeing your creations, makes my day!
Easy pumpkin cupcakes recipe to keep you warm in those chilly fall days, piled high with a soft and light cream cheese frosting.
1. Preheat your oven to 350 deg F and line a muffins pan with 6 paper liners. Set aside.
2. Whisk together egg, pumpkin puree, oil, vanilla and both the sugars in a medium bowl. Combine them all really well.
3. Sift all the dry ingredients-flour, baking powder, baking soda, salt and all the spices over the wet ingredients and gently fold to combine with a spatula. Do not over-mix.
4. Pout the batter in the pre-prepared liners and bake for about 20-22 minutes. Let the cupcakes cool completely before frosting.
For the cream cheese frosting:
1. Beat the butter until light and fluffy for about 2 minutes using an electric mixer/beater.
2. Add cream cheese and vanilla and continue to beat for another 2 minutes. Gradually add sugar and keep beating till a smooth frosting like consistency is reached. Add salt and mix it in.
3. Frost the cooled cupcakes (I used Ateco #827 tip) as desired.
Adapted from browneyedbaker.com
Cupcakes for two of you! Or just for yourself. 😉
One bowl recipe for fluffy and lemony cupcakes exploding with blueberries, topped with blueberry cream cheese frosting!
For times when you only want two cupcakes! Without having to worry about 22 leftovers staring at ya!
The other day I had this huge craving for a bright, fruity and cheerful cupcake. A cupcake frosted with two buckets of cream cheese frosting! I was lazy enough to break out that mixer. And didn’t feel like baking a full batch of cupcakes either. But happened to have a small block of cream cheese hanging out in my refrigerator.
What would you call it all? Fate? The stars aligned? And whole universe signaled me to carve my craving for these AmazzzinG cupcakes?
I listened to all those signs.
The lemon blueberry cupcake recipe today is so simple! One bowl. Two cupcakes. No fancy ingredients. No hassle. And they come out so light, fluffy and spongier than a sponge ball. No seriously! I never kid around cupcakes.
All that credit goes to cornstarch. A trusty sidekick to lemons! I wept tears of joy developing this recipe including cornstarch. It’s that good. So please please please do not skip it!
The frosting is so dreamy and looks super fancy with all that gorgeous P-U-R-P-L-E color. It starts with blueberry jam.
Sometimes we just cannot handle full batch lemon cupcakes. This is when easy lemon cupcakes come into play!
Looking for more small batch recipes? Try my super cute berry swirls and sprinkles loaded loaf cake next. Or how about one giant strawberry cookie?
Want to try a batch of non-vegans approved vegan choc-chip cookies? You also don’t wanna miss out on these refreshing breakfast treats!
Layered mango and berry overnight oats! So hearty and fruity.
Easy kiwi-strawberry smoothie bowl
Or my favorite and pretty in pink pitaya smoothie bowl
Cupcakes for two of you! One bowl recipe for fluffy and lemony cupcakes exploding with blueberries, topped with blueberry cream cheese frosting!
For Blueberry sauce:
Microwave all the ingredients in small increments (stirring the sauce in bettween) till a thick paste is formed. When it coats the back of your spoon well, it is ready.
We will add 1/2 tbsp of strained and cooled sauce in our frosting. You can drizzle the rest onto your frosted cupcakes for an intensified blueberry flavor.
For lemon cupcakes:
1. Preheat your oven to 375 deg F and line a muffin pan with 2 liners. Set aside.
2. In a small mixing bowl add egg and sugar, beat until fluffy, pale and light. Next add oil, lemon juice and zest. Also add in extracts. Combine well.
3. Using a sifter, sift flour, baking powder, cornstarch and salt in the wet ingredients. Fold alternating with milk. Also fold in the berries saving a few to decorate on top.
4. Pour the batter in the prepared liners and bake for 17-18 minutes. Let cool for about 10 minutes in the pan. And cool completely before frosting.
For the blueberry cream cheese frosting:
1. Cream butter and cream cheese together until smooth and creamy, about a minute or so.
2. Beat in powdered sugar and blueberry sauce/jam slowly. And beat till the desired consistency is reached. Add in vanilla and the food coloring (if using).
3. Frost cool cupcakes with the lovely purple frosting and decorate with fresh blueberries.
Slightly adapted from willcookforsmiles.com
Fluffy, moist and light orange cupcake recipe with sweet orange scent topped with fresh orange frosting. And the taste? 10527x better than gulping a tall glass of orange juice. No, I am serious!
It is raining oranges on my blog lately. And does this surprise you??? You are so aware of my love for bright and citrusy flavors by now. This orange cake is one of the most loved recipes on my blog. We are so alike when it comes to flavoring our cakes….
If you love lemon cupcakes you are sure to bake my super soft and velvety lemon cake!
Tread into sunny lemon fields with these bright lemon cupcakes with lemon frosting. These hide a ton of flavor, softness and fluffiness inside!
Lemon bakes aren’t groundbreaking at all. But I am sure you will whole-heartedly accept a new recipe from a lemon lover sucker such as me! I go bananas over lemon cakes, lemon-cupcakes, lemon cake-pops or lemon pie. You name it!…
Drum roll for a super quick vegan chocolate cupcake recipe please. So moist, fluffy and rich! I promise you will never get over it. 😉
Do vegan bakes need an introduction these days? Heck No!
No eggs. Checked!
No dairy. Yup!
Dishes dirtied? Only two!
No mess. Absolutely!
Don’t worry! I am not gonna get any further into this.
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Easy chocolate cupcakes that are egg free and are so moist, light and chocolatey that this one is sure to be added to your ”chocolate family’‘ recipes! Also these are frosted with pipeable whipped strawberry cream frosting!!!
I have a confession to make! It’s been more than two months of blogging and I don’t have a single chocolate recipe on my blog. Oh dear chocolate and my readers (for the love of chocolate), please don’t be mad at me!
Here I am with one today. And I am back not with any mediocre chocolate recipes out there. Recipes that uses apf in abundance or that depend on eggs for their texture and binding. Nope! Nope! Nothing like that is happening here this fine morning!…
