Zesty Lemon Cupcakes

The days we have lemons in the house are always the best ones.... Besides the fact that they smell and taste like summer, they just seem to brighten up the kitchen. It's hard to choose between lemons and limes, but for this week I'm sticking with lemons. These cupcakes have convinced me.

For the lemon cupcakes, you will need:

• 1 lemon cake mix
• 3 eggs
• 3/4 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 2 teaspoons fresh lemon juice
• The zest of 1/2 of a lemon

Mix together all of the ingredients and bake at 350 degrees for 15-22 minutes. 

For the lemon frosting, you will need:

• 1 stick butter, room temp
• 4-6 cups powdered sugar
• The zest and juice of a lemon
• 1/2 teaspoon lemon extract

First, cream the butter. Then add the rest of the ingredients and mix until a smooth, creamy frosting forms. 

If you make these, I would love to see! Post them on instagram using the hashtag #petite bakeress

Happy Baking!

Ashley

Honey Cupcakes with Berry Filling

I was in Idaho last week and while I was there, I picked up some honey. Fresh, locally harvested honey. We brought empty ice cream buckets and filled them up. I knew right away that it would make fabulous cupcakes...... and it did :)

For the honey cake, you will need:

• 1 yellow or white cake mix
• 3 eggs
• 1/3 cup oil
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 1/4 cup honey

Mix together all of the ingredients and stir until well combined. Bake at 350 degrees for 15-22 minutes.

For the filling, you will need:

• 1 cup high quality berry syrup
• 2 tablespoons cornstarch
• 1/3 cup honey
• 1 tablespoon lemon juice
• 2-3 tablespoons water

Heat ingredients in a medium sized pot over medium heat until it starts to thicken and bubble. Remove from heat. To insure a smooth filling, strain it. 

To fill the cupcakes, take a small paring knife and cut a hole in the center of the cupcake and spoon in filling. 

For the frosting, you will need:

• 2 sticks butter 
• 6 cups powdered sugar
• 1 cup honey
• 1 tablespoon milk, if needed

Cream the butter. Add in the rest of the ingredients and mix until well combined. Frost the cupcakes as desired. 

(makes 20-24 cupcakes)

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Chocolate Peanut Butter Cupcakes

I didn't like peanut butter until a few months ago.... I don't know what I was thinking! Lately I have been into putting peanut butter on fruit, even vegetables! (celery, carrots) So naturally, I thought it was time to try peanut butter with chocolate. I'm pretty happy with the result.

For the chocolate cupcakes you will need:

• 1 box chocolate cake mix
• 3 eggs
• 1/3 cup canola/vegetable oil
• 3/4 cup buttermilk
• 1/2 cup sour cream/Greek yogurt
• 1 teaspoon almond extract
• 1 teaspoon vanilla

First, sift or whisk any big clumps in your mix. This helps insure a smooth, clump-free batter. Then, add the other ingredients and mix until well incorporated.

If you don't have buttermilk on hand, just add a teaspoon of lemon juice and fill the rest up with milk.

Bake the cupcakes at 350 degrees for 15 minutes or until an inserted toothpick comes out clean.
(makes 20-24 cupcakes)

For the ganache, you will need:

• 1 cup heavy whipping cream
• 1 cup chocolate chips
• 1/4 cup peanut butter

First, place the chocolate chips and peanut butter in a bowl and set aside. Heat the whipping cream in a microwave for about 2 minutes, or until it starts to get bubbly.  Pour the cream over the chocolate chips and peanut butter and stir until it looks like this:

Take your cooled cupcakes and spoon some ganache on top. Take the bottom of the spoon and smooth it out.

Now... the frosting. This frosting is like creamy peanut butter clouds. It's sooo good.

You will need:

• 2 sticks butter or margarine
• 1/2 cup peanut butter
• 5-6 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon milk (more if needed)

Cream together the butter/margarine and peanut butter until smooth and creamy. Add the rest of the ingredients and mix until well incorporated. 

Pipe or spread the frosting on top of the cupcakes when the ganache is cooled. 

For the toppers, take a square pretzel and spread some peanut butter on top. Take another pretzel and put it on top. Then, dip it it ganache.  

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Blueberry Lemon Poppy Seed Cupcakes

Whenever I think of summer, I automatically think lemon. It's so fresh, perfect for the warm summer months. And what pairs better with lemon than blueberry?

To make the cupcakes, you will need:

• 1 box lemon cake mix
• 3/4 cup milk
• 2 teaspoons lemon juice
• 2 tablespoons poppy seeds
• 3 eggs

Mix all of the ingredients together and bake them at 350 degrees for 18-24 minutes.

To make the filling, you will need:

• 2 cups blueberries
• 1 tablespoon + 1 teaspoon cornstarch
• 3/4 cup water 
• 3 tablespoons sugar (more if needed - I like my filling tart!)
• 4 tablespoons lemon juice

Place blueberries in a saucepan over medium heat until the juice starts to fill up the bottom of the pan. Then, add in the rest of the ingredients. Stir frequently. The sauce should start to thicken. Remove from heat and cool.

Once your cupcakes are cooled and the filling is done, it's time to fill those cupcakes!

Take a small knife and cut out the center. Spoon in the filling.

For the frosting, you will need:

• 7 cups powdered sugar
• 1 stick butter
• 1 block cream cheese
• 1/2 cup blueberries
• 3 tablespoons water

First, take the blueberries and water and place them in a blender. Blend them just until the berries are crushed and juicy. Then, put the mixture in a strainer and strain until you are left with just the juice of the berries. 

Then, in a separate bowl, cream the cream cheese and butter until light and fluffy. Add in the sugar and berry juice. You can also add 1 teaspoon of lemon extract if you would like. Mix until the frosting is creamy and all the ingredients are incorporated. 

Frost the cupcakes and garnish with fresh blueberries.

(makes 24 cupcakes)

If you make these cupcakes, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley

Frosted Sugar Cookie Bars

 I had to make these cookie bars two times. The first time I made them they were gone within a few hours, too quick for me to take pictures. So..... I had to make them again. My family didn't mind. :)

To make these sugar cookie bars, you will need:

• 1/2 cup (1 stick) butter
• 1 cup sugar
• 2 eggs
• 1 tablespoon sour cream
• 1 teaspoon vanilla or almond extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Start out by preheating your oven to 375 degrees. Cream the butter and sugar until light and fluffy, about 2-3 minutes. Mix in the eggs. Add in the sour cream and vanilla or almond extract and mix until well combined. add the baking powder and salt and 1/2 of the flour mixture and mix. Add the rest of the flour and mix to form a dough. 

Spray a baking pan, then empty the dough onto it. Pat it down with your hands until the dough is evenly distributed. The great thing about these cookie bars is that they taste just like regular sugar cookies, but they are a lot easier because you don't have to roll out the dough and cut it out with cookie cutters, you just pat it down on a baking pan. Easy-peasy. Bake the cookies for 16-19 minutes or until the edges are slightly golden. Cool completely before frosting.

While the cookies are baking/cooling, let's make the frosting. You will need:

• 1/2 cup butter
• 5 teaspoons milk
• 3 cups powdered sugar
• 1 teaspoon almond extract
• 1-3 drops food coloring (optional)

Cream the butter until light and fluffy. Add the milk, sugar and almond and mix until well incorporated. Finally, add the food coloring. 

Frost the cooled cookie bars and add sprinkles. You're done!

If you make these, I would love to see! Post them on instagram using the hashtag #petitebakeress

Happy Baking!

Ashley