Triple Peanut Butter Cupcakes

Triple Peanut Butter Cupcakes

I’m not sure if you can tell or not, but I’ve been on a peanut butter kick lately. I’m not sure what the deal is, but when I saw the recipe for these Triple Peanut Butter Cupcakes  from Life Love and Sugar, I knew that I HAD to make them. I LOVE REESE’S PIECES! I had to go on a bit of a mission to find the mini Reese’s Pieces, but I’ll tell you it was worth it!  I took the rest of these to work and everyone that I worked with loved them! Who wouldn’t?! [Read more...]

Support Philabundance! Cupcake Smash ~ April 26, 2014


I’m SO excited for Cupcake Smash this year! It’s going to be an amazing event, as always. It’s the 4th year that Cupcake Smash is being held, and it’s for such a wonderful cause. I’m a huge supporter of Philabundance. They do such wonderful things for the community. I’ve gone to their location to volunteer with my coworkers, and it was such a rewarding experience. So if I can support them AND eat cupcakes at the same time that is definitely a win/win!


Philabundance’s Cupcake Smash challenges both professional and amateur bakers to create wild, ambitious and flavorful cupcakes.


Saturday April 26th, 2014  ~  2pm – 5pm


The Piazza at Schmidts
1050 N. Hancock St.
Philadelphia, PA 19123
*Rain or shine!*


Click here to purchase tickets.
Your ticket includes entry into the event, mini cupcake samples created by our professional and amateur bakers, complimentary cocktails* and more.

And you will see me there! I’m a Judge, and I couldn’t be more excited about it! I can’t wait to see all of the talented people competing this year! The weather should be gorgeous, so buy a ticket and come on out for some cupcakes!

Cupcake Carnivale’s Holiday Menu

Things are really busy over here (my Dessert Tour on Groupon has been doing very well!), but I did want to share some beautiful pictures that I took. And of course they are cupcake related! Cupcake Carnivale, one of my favorite cupcake trucks here in Philly, had a terrific holiday menu. I’ll let the pictures speak for themselves…

Coconut Snowball{Classic Vanilla Cupcake | Coconut Buttercream Frosting | Sweet Coconut Flakes}

The Grumpy Elf{Angry Orchard Hard Cider Cupcake | Apple Cream Cheese Frosting | Caramel Drizzle | Granola Topping}

Winter Carnivale{Peppermint Red Velvet Cupcake | Vanilla Cream Cheese Frosting}

The Merry Gringo{Mexican Chocolate Cupcake | Marshmallow Cream Filling | Dulce de Leche Buttercream}

Spiked Eggnog{Egg Nog Cupcake | Spiked Rum Cream Cheese Frosting}

Gingerbread Express{Spicy Gingerbread Cupcake | Lemon Buttercream Frosting | Gingersnap Cookie}

Dexter Series Finale Cupcakes

One of my favorite shows on TV is Dexter. And now it’s over. *cue sad music* Last night the series finale aired, and I’m not going to spoil anything, I’ll just say that I wasn’t a fan of how it ended. My Sundays have always been filled with Dexter each season and now that’s never going to happen again. There is a Marvel comic book series for Dexter, so maybe I’ll check that out. I hear it’s quite different though.

Which season was your favorite? Personally I loved Season 4 – Trinity Killer. John Lithgow was amazing.

To celebrate the series finale of Dexter, I had to make some cupcakes!

I’m not going to go through the recipe or how I did anything, but if you have any questions whatsoever please ask in the comments and I’ll answer them.

dexter1 [Read more...]

Vanilla Cupcakes with Sugar Cookie Dough Buttercream


SugarCookieDoughSoloSo as you can probably tell, I’m a cupcake kick. Oh wait, this is nothing new. Last weekend’s flavor was the B-52 from Butch Bakery. It was booze-related and it was out of this world. This weekend’s flavor is cookie inspired. It’s a Vanilla Cupcake with Sugar Cookie Dough Buttercream. Now we all know that I’m a huge fan of Chocolate Chip Cookie Dough Buttercream. That’s no secret. One of my favorite desserts to take to a party is the Chocolate Chip Cookie Bites with Chocolate Chip Cookie Dough Buttercream. Wow, that’s a mouth full, isn’t it? So anyway, I was thinking about how much I love the Chocolate Chip Cookie Dough Buttercream Frosting and I realized I’ve never seen Sugar Cookie Dough Buttercream. So I figured this would be the perfect opportunity to have some fun in the kitchen and create a fun flavor!

For the Cupcake I use the same recipe as I did for the B-52. Why? Because it’s amazing. It’s definitely my new go-to cupcake recipe. If you haven’t tried it yet, please do. It’s so soft and fluffy! I’ll definitely be playing around with this recipe in the future and I’ll definitely be coming up with some fun new flavors. But enough about that, back to this Sugar Cookie Dough Buttercream. Is this for real? Because it’s like a little taste of heaven every time I take a bite. It’s ridiculous.



{Yellow Cupcake} Cupcake recipe from The Butch Bakery Cookbook

  • 2 cups cake flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, broken into a small bowl
  • 2 teaspoons pure vanilla extract
  • 1 cup well-shaken buttermilk

{Sugar Cookie Dough Buttercream}

  • 2 sticks unsalted butter, at room temperature
  • ½ cup sugar
  • 2 1/3 cups confectioners’ sugar
  • 2/3 cup all-purpose flour
  • ½ tsp. salt
  • 2 tbsp. milk (I used 2 tbsp half & half – both work well)
  • 2 tsp. vanilla extract

Plan of Attack

{Make the Cupcakes}

Place a baking rack in the center of the oven and preheat the oven to 350 degrees. Line two muffin pans with liners and set aside.

Place a strainer over a medium-size mixing bowl and sift together the cake flour, baking powder, baking soda, and salt. Set aside.

In another medium-size mixing bowl, with an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy. Scrap down the sides of the bowl and add the eggs and vanilla, beating until well combined. Add the flour mixture and the buttermilk, beating on low speed, mixing just until all of the dry ingredients are completely incorporated, scraping down the sides of the bowl as needed.

Fill each prepared muffin cup  about 3/4 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 17 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.

{Make the Sugar Cookie Buttercream}

Beat together the butter and  sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.





So the next time you’re going to make Cupcakes, make these. They are definitely delicious and are so fun to take to a party or get together. Or if you’re like me, just make them at home and give them away so that you don’t eat them all!