#cupcakecravings

These White Cream Cupcakes are a delightful treat with a tender crumb and a creamy filling. They're perfect for any special occasion or as a sweet indulgence anytime.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup sour cream. 1/4 cup heavy cream. For the White Cream Filling:. 1/4 cup unsalted butter, softened. 1 cup powdered sugar. 2 tbsp heavy cream. 1/2 tsp vanilla extract. For the Buttercream Frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 2-3 tbsp heavy cream. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined. Fold in the sour cream and heavy cream until the batter is smooth and well combined. Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the white cream filling. In a small bowl, beat together the softened butter, powdered sugar, heavy cream, and vanilla extract until smooth. Set aside. Once the cupcakes are done baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cool, use a cupcake corer or a small knife to create a hole in the center of each cupcake. Fill each hole with the white cream filling. Prepare the buttercream frosting by creaming together the softened butter, powdered sugar, heavy cream, and vanilla extract until light and fluffy. Adjust the consistency with more heavy cream if needed. Frost the filled cupcakes with the buttercream frosting using a piping bag or a knife. Decorate the cupcakes as desired with sprinkles or additional toppings. Serve and enjoy your delicious White Cream Cupcakes!

Prep Time: 20 minutes

Cook Time: 18-20

Indulge in the nostalgia of your favorite childhood cereal with these Cinnamon Toast Crunch Cupcakes. The cupcakes are moist and cinnamon-flavored, topped with a creamy buttercream frosting and a crunchy cereal garnish. Perfect for kids and kids at heart!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup Cinnamon Toast Crunch cereal, crushed. For the frosting:. 1/2 cup unsalted butter, softened. 2 cups powdered sugar. 1 tsp vanilla extract. 2 tbsp milk. 1/4 cup Cinnamon Toast Crunch cereal, crushed.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Fold in the crushed Cinnamon Toast Crunch cereal. Spoon the batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes cool, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar and beat until well combined. Stir in the vanilla extract and milk, adding more milk if needed for a smooth consistency. Frost the cooled cupcakes with the buttercream frosting and sprinkle with crushed Cinnamon Toast Crunch cereal for garnish. Enjoy your delicious Cinnamon Toast Crunch Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

These Coconut Raspberry Swirl Cupcakes are a delightful combination of tropical coconut and the tart sweetness of fresh raspberries. They're perfect for any occasion and sure to satisfy your sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup coconut milk. 1/2 cup shredded coconut. 1/2 cup fresh raspberries. 1/4 cup raspberry jam. 1/4 cup powdered sugar for glaze.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry mixture. Mix until just combined. Gently fold in the shredded coconut and fresh raspberries. Fill each cupcake liner about two-thirds full with the cupcake batter. In a small saucepan, heat the raspberry jam over low heat until it becomes a smooth glaze. Remove from heat and let it cool slightly. Using a toothpick or a skewer, swirl a small amount of the raspberry glaze into each cupcake batter. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. Once the cupcakes are completely cooled, whisk together the powdered sugar and a teaspoon of water to make a glaze. Drizzle the glaze over the cupcakes. Enjoy your delicious Coconut Raspberry Swirl Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

Enjoy the sweet cupcakes filled with Nutella and glazed with Nutella that will satisfy your sweet tooth.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup cocoa powder. 1 1/4 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1 cup buttermilk. 1/2 cup Nutella for filling. 1/2 cup Nutella for frosting. 1/4 cup powdered sugar for frosting. Sprinkles optional, for decoration.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Fill each cupcake liner halfway with the batter. Spoon about 1 teaspoon of Nutella into the center of each cupcake. Cover the Nutella filling with a little more cupcake batter until each liner is about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. In a microwave-safe bowl, heat the remaining Nutella for about 20 seconds until it becomes easy to drizzle. Dip the tops of the cooled cupcakes into the heated Nutella, allowing the excess to drip off. Sprinkle powdered sugar on top and decorate with sprinkles if desired. Let the Nutella frosting set before serving. Enjoy!

Prep Time: 20 minutes

Cook Time: 18 minutes