Gingerbread Cupcakes with Apple Cider Cream Cheese Icing

And away we go!!  This is my very first blog, and I have to say I am incredibly nervous!  I never thought of myself as a “blogger” but after much convincing by some wonderfully supportive friends I have finally decided to enter into the blogosphere! Eeek!

I am basically here because I love to bake. I have a huge passion to mix and match flavours to come up with fun, creative baked goods. I also love sharing that passion.  So far it has just been through giving my baked goods away (which I love doing!), and now I will be able to share my passion here!  I will mostly be sharing my cupcakes because that’s my absolute favourite thing to bake, but occasionally I’ll throw in some other recipes just to switch things up 🙂
So let’s get started!  This first concoction was inspired by my cousin’s upcoming fall wedding.  She asked me awhile ago to bake cupcakes for her wedding and of course I was thrilled!  I was even more excited when she said I could do a fall cupcake as one of the flavours!  I have decided to combine three of my favourite fall flavours together for this cupcake; gingerbread, apple cider, caramel, and cream cheese.  Mmmm…. just thinking about those flavours are starting to make my mouth water and is making me want to do my happy dance!

Gingerbread Cupcakes with Apple Cider Cream 

Cheese Icing



Cupcake ingredients:

2 3/4 cups of flour

3 Tbs ground ginger

2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground nutmeg

1/2 tsp salt

10 Tbs butter at room temperature (it equals out to be 1 stick plus 2 extra Tbs)

1 cup packed dark brown sugar

3 eggs at room temperature

1 1/4 cup molasses

1 cup hot water

1. Preheat the oven to 350. Line two standard cupcake pan with 16-18 paper baking cups.
2. Sift together the dry ingredients except for the brown sugar and set aside.

3. Cream the brown sugar and butter together in a mixer for 3-5 minutes or until light and fluff
4. Add the eggs one at a time, beating well after each addition. Add the molasses, mixing until well-incorporated.
5. Add one third of the dry ingredients, followed by 1/3 of the water and mix thoroughly. Repeat, scraping down the bowl as needed. Add the last of the dry ingredients and the water and mix thoroughly. Don’t worry that the batter is not that thick! 🙂

6. Scoop the batter into the muffin cups using an ice cream scoop and filling almost to the top. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean (start checking at 15 minutes.) Transfer to a rack and cool completely.

Apple Cider Cream Cheese Frosting ingredients:

8 oz (or 1 block)  cream cheese at room temperature

1/2 cup / 1 stick of butter

1-2 tbs apple cider

dash of cinnamon

dash of nutmeg

4-5 cups icing sugar

(I was so busy creating that I forgot to take pictures of my making of the icing but I do have one for you :))


1. Cream together cream cheese and butter together.

2. Slowly add icing sugar to the cream cheese/butter mixture

3. Add apple cider. Start with 1 tbs and add more to achieve the consistency desired. 

4. Last but not least add cinnamon and nutmeg. 


Frost your cupcakes and garnish with cinnamon and you are good to go!


Ombre Cupcakes!!

Ombre Cupcakes 🙂

Wow! It has been a long time since my last post! I have so much to catch up on 🙂

Well, first of all I will start out with some cupcakes that I made a month or so ago.  I am really into the ombre look, so I thought why not try it with my cupcakes! I lead a baking small group with my church for young adult women.  I absolutely love it!  I love my girls and I love that I have an excuse to bake every Monday! Last month we tried the ombre cupcakes and I have they turned out pretty awesome!  I don’t have a recipe this time because I just used the vanilla cupcake recipe from one of my previous posts but I do have pictures of what we did to create to ombre look!  

1. Make your favourite vanilla cupcake batter. For example…

2. Divide batter into three different bowls.  Slowly dye each bowl a darker shade.  I started with the lighter bowl and worked my way to the darker colour. 


3. Starting with the darker batter, fill your cupcake liner 1/4 for each color. 


4. Bake and frost with your favourite buttercream and you are good to go 🙂



Try any colour you want! Have fun 🙂

Yummy Vanilla Bean Cupcakes with Vanilla Bean Frosting

Sorry it’s been a while since my last post!  Where does the time go!  It’s hard to believe that the end of October is almost here already!

So I had the wonderful opportunity to make cupcakes for my cousin’s wedding a couple of weeks ago!  It was such a great opportunity and I learned that I love making cupcakes for weddings!

I made three different flavours for this particular wedding:  Gingerbread cupcakes with apple cider cream cheese frosting (from my first post), Chocolate cupcakes with chocolate and vanilla swirled frosting, and Vanilla bean cupcakes with vanilla bean frosting. 

Today I will share the vanilla bean recipe.  I am not usually a big fan of making vanilla cupcakes because I tend to find them more dense and not that great. That was before I found the best vanilla recipe EVER!!!!! No joke!  I had extra vanilla cupcakes and I couldn’t stop myself from eating them all!  They were that good! This recipe is from a wonderful cupcake website called  I really hope you like it!  I know I certainly do 🙂


Yummy Vanilla Bean Cupcakes with Vanilla Bean Frosting


  • 1 cup sugar
  • 1 vanilla bean
  • 1 3/4 cups cake flour, not self-rising (no substitutes)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil or vegetable oil 
  • 1 tablespoon pure vanilla extract
  • 2/3 cup whole milk (this is important)


1. Preheat oven to 350 F (175 C).

2. In a small bowl, combine sugar and seeds from the vanilla bean.

3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside

4. In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.

5. Add the vanilla bean sugar and mix until well combined.

6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.

7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.

9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid. Don’t worry, it’s supposed to be like that 🙂

10. Fill cupcake liners just over 1/2 full.

11. Bake for 14 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it.  The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.  If they are not done, test again in two minutes.  If they are still not done, test again in another two minutes.

12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack or counter to cool. 

When cool frost with favourite frosting of this yummy one…

Vanilla Bean Frosting


1 cup unsalted butter

4-5 cups icing sugar

seeds from 1-2 vanilla beans (or 1-2 teaspoons of vanilla extract)

1 tbs milk


1. Cream butter and slowly add sugar and milk.

2. Add vanilla beans and mix

I really hope you enjoy these incredibly yummy cupcakes!  Also, here are the other two cupcakes that I made for the wedding 🙂


Pear Cupcakes with Pear and Caramel Cream Cheese Frosting


So unfortunately I do not have step by step pictures for this cupcake, however I just had to share it because it was just so darn good!

I love the fall.  I love the crisp air, smells of fall, and the leaves changing colours and falling to the ground! Most of all I love that fall is the time for yummy fruit such as apples and pears. I have been waiting all summer long for pears to be in season so I don’t have to pay an arm and a leg for them and the time has finally come!  So what do I do when pears finally come into season?  Bake cupcakes of course!  I have just started leading a young women’s small group at my house and part of it is focused on baking. There is something special about coming together and baking with other people. Last week, my group (it was really only me and Olivia this week) decided to make pear cupcakes with pear and caramel cream cheese icing. They were quite delicious if I don’t say so myself and very easy to make!

While I didn’t remember to take pictures of the process, I will share the recipe that I used and hopefully they turn out just as yummy as they did for us 🙂

Pear Cupcakes:

(adapted from Bubble and Sweet)


1 large pear cut into very small pieces (yield around 1 3/4 cup)

1 tsp cinnamon

1 tsp nutmeg

1 1/2 cups flour 

1 1/2 tsp baking powder

1/2 cup sugar 

4 Extra Large Eggs

1 cup unsalted butter softened.


1. Preheat oven to 350 degrees and line 2 standard cupcake pans with liners

2. In a medium bowl mix together the pear, cinnamon and nutmeg.

3. Sift the flour, baking powder, and sugar into a large bowl and make a well in the center, add the eggs and softened butter and mix well at low speed using an electric mixer until just combined. Scrap down the sides. Increase the mixer speed to medium high and mix for 2 minutes.

4. Using a spatula fold the spiced pear mixture into the cupcake batter. Spoon batter into prepared tins filling the paper liners 3/4 full.

5. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 5 minutes before turning out on a wire rack to cool.

Pear and Caramel Frosting

4 oz/1 package of cream cheese

1/2 cup/ 1 stick of butter 

3 cups icing sugar

1/4 cup caramel

1/4 cup blended pears


1. Cream together cream cheese and butter.

2.Using a blender or food processor blend pears so that well blended. The better blended they are, the easier it is to pipe this frosting.

3. Slowly add the icing sugar, caramel and pears.

4. Add more icing sugar to achieve right consistency. 

I find that piping cream cheese icing onto cupcakes to be a bit of a pain so I tend to put the frosting in the fridge for a little bit before to firm it up a bit.

Frost your cupcakes, sprinkle with a little cinnamon and you are good to go 🙂



Chocolate Raspberry Cupcakes with Raspberry Buttercream and White Chocolate Ganache

Hello again! What is is better than raspberry and chocolate? How about milk chocolate, raspberry AND white chocolate! Yum! I don’t have much to say about these cupcakes except that they are delicious!  I brought them to a  young adults bonfire and got great reviews on them! I really hope that you like them as much as they did!

This chocolate recipe is my absolutely favourite go to recipe whenever I want a light fluffy chocolately cake.  Believe me when I say it is delicious! Also the cake that this recipe is originally used for is quite delicious and so I highly suggest it!

Chocolate Raspberry Cupcake Adapted from: Oreo and Cream Cake by Family Circle


1 3/4 cups all-purpose flour

2/3 cups Dutch-processed cocoa powder

1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

3 large eggs, at room temperature

1 1/4 cups buttermilk

2-3 cup of fresh or frozen raspberries


1. Preheat the oven to 350 degrees and line 2 cupcake tins with 24 cupcake liners. 

2. In a medium size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

3. In large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute.

6. Strain raspberries and save the juice for the later.  Add strained berries to cake batter and mix.

7. Fill liners 3/4 full.

8. Bake for 15-20 minutes.

9. Cool cupcakes.

Raspberry Buttercream


1 cup of butter

3-4 cups of icing sugar

1 tsp of vanilla

1/4 cup of raspberry juice from the strained berries


1. Cream butter and slowly add icing sugar in one cup at a time.  Add vanilla and raspberry juice.

White  Ganache


1 1/2 cup of white chocolate chips

1/2 cup of heavy cream


1. Place white chocolate chips in large bowl

2. Heat the  cream in a small saucepan until it boils. Be very careful as you do not want it to burn to the bottom of the pan, or rise up and boil over.

3. Pour the boiling cream evenly over the white chocolate bits, then begin stirring with a fork. The mixture will be lumpy and sticky – just keep going and watch as the white chocolate melts.

Once the cupcakes cool, pipe the buttercream onto the cupcakes and drizzle with with the white chocolate ganache and enjoy!