Mini Lavender Cupcakes

It's cupcake day round 2! Yesterday I posted about these Blueberry Lemon cupcakes, but today is all about my Mini Lavender cupcakes. Ever since I made these White Chocolate Lavender Cookies last summer, I've had lavender desserts on my radar.

I despise the scent of lavender when it comes in the form of body lotion or candles, but put it in food and it's a whole other ball game. I even put it in my smoothie the other day. 

I made these cupcakes in minis partially because everything is cuter in mini form and partially because I needed the batter to stretch farther than just 12 cupcakes. That being said you could easily adapt this recipe to make regular sized cupcakes. 

Mini Lavender Cupcakes with Cream Cheese Frosting
yields 24 mini cupcakes of 12 regular

1/2 cup sugar
1/4 tsp. dried lavender buds
1 stick unsalted butter, at room temperature
2 eggs
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. milk

For the frosting:
1 block cream cheese, softened
3 Tbsp. unsalted butter, at room temperature
1 1/3 cup powdered sugar, sifted
red and blue food coloring
lavender buds for decorating

Preheat your oven to 350 degrees. Line a mini cupcake pan with liners and set aside. 

Put the sugar and the lavender buds in a food processor and process briefly to combine. Place the butter and lavender sugar into a bowl of an electric mixer. mix together until light and fluffy. Beat the eggs into the butter mixture, one at a time until fully combines.  In a separate bowl sift in the dry ingredients then stir into the mixer. Stir in the milk.

Using a mini cookie scoop or rounded tablespoon, spoon the mixture into the paper liners. If making minis, bake for 9-10 minutes or until a toothpick comes out clean. If you are making regular sized cupcakes, bake for 18 minutes. 

While the cupcakes are cooling, beat the cream cheese, butter and sifted powdered sugar together. Add two drops of red coloring and one of blue. Mix in the food coloring. Add more coloring, one drop at a time if you want it to be brighter. Frost your cupcakes and sprinkle a few extra lavender buds on top to decorate!

I know cupcakes are like so 2010, but these are worth it. 


Lemon Blueberry Cupcakes

Lemon is one of my favorite flavors when it comes to baked goods. Throw in any kind of fruit and the best just got better. I don't know if you were able to gather from my social media or not, but last week my sorority hosted our annual philanthropy event, Kappa Kupcakes. As is sounds, we sell tickets benefiting a local organization, bake cupcakes and fill a room with sweets for our guests to walk through and eat all the sugar they can. 

I take this event a little more more serious than others. I've been baking cupcakes for this for the past five years. Yes, I was sending over cupcake donations when I was still in high school. You can see my past creations herehere and here

I've had this blueberry lemon cupcake recipe bookmarked since I started baking up kappa kupcakes. While going through which recipes I should use this year, one of my friends suggested I make blueberry lemon; time to pull this recipe out of hiding. 

We hosted our most successful event yet and my cupcakes went quicker than any other year. A true test that this recipe is a winner. 

Lemon Blueberry Cupcakes with Lemon Cream Cheese Frosting recipe adapted from Annie's Eats
yields 16 cupcakes

1/2 cup flour
1½ tsp. baking powder
1/4 tsp. salt
8 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
Zest of  1 lemon
2 large eggs
1 tsp. vanilla extract
2 Tbsp. lemon juice
½ cup milk
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, at room temperature
3 cups powdered sugar, sifted
1 Tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish

Preheat your oven to 350 degrees. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Beat in the vanilla and lemon juice. With the mixer on low, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with 2 tablespoons of flour. Using a spatula gently fold the berries into the cake batter. Using an ice cream scoop or 1/4 measuring cup, divide the batter evenly between the prepared liners. This will ensure you have the perfect even amount of filling in each cupcake. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes however you like and garnish with fresh blueberries!

Check back tomorrow for more cupcake baking!



I've vaguely mentioned, but this Sunday I'll be getting on a plane to spend my summer interning in the wonderful Washington D.C!

I first visited D.C. in 2011 on a family vacation. I fell in love with the city and knew I had to find a way to get back. Now a few years older, and with professors breathing down my neck to get real world experience, I landed an amazing internship in one of my favorite cities!
I have been consistently day dreaming about what's ahead. I can't wait for numerous Baked and Wired cupcakes, brunch at Founding Farmers, days spent working in quaint little Georgetown, spending weekends at the National Mall, exploring the monuments and seeing all the city has to offer.
I have already been scouring Instagram for D.C. related profiles and stalking D.C. based bloggers. I want to be well informed and know how to get the most out of this opportunity. 
I'll have a few "wing-girls" heading to the district with me so I won't be wandering around a big city completely by myself. I'm giddy at the idea of having to take the Metro, bike or use my own two feet to get around.  There is something so refreshing about being totally out of your comfort zone and living in a place completely different then your roots. 
The thing I'm most excited about is getting to spend everyday working in Georgetown. This neighborhood is little, busy, bursting with color, and has my name written all over it. It was my absolute favorite area we visited when I was in D.C. on vacation. 
Do you recognize this little pup? He is about to be the ring leader of my summer. 
I'm so so so excited to be a social media summer intern for Scout by Bungalow. This Georgetown based company has been producing bright and colorful, bags and boxes for the past 10 years. I can't wait to be surrounded by great people, a great product and learn all about the ins and outs of an esteemed business. 
#tbt to me in D.C. three years ago. Here's to a summer full of learning, experiences, cupcakes and red, white and blue! It's time to re-district and get to Washington. See you in three days D.C!!


Kupcakes with a K

My favorite event of the year came and went last night. Each year my sorority puts on the beloved philanthropy event, Kappa Kupcakes. It's all you can eat cupcakes donated from local bakeries and made by girls in the house. The proceeds from the event benefit Norman families at the Center for Children and Families Inc., CCFI.

I'm partial to this event because it combines two of my favorite things, Kappa and baking. I'll be honest and tell you, I bookmark recipes all year long when I think they might be Kappa Kupcake worthy. With a busy week and mom cleaning out the pantry for the move, I passed by my bookmarked recipes and came up with some flavors based on the ingredients I already had.

Ready for a secret cupcakes came from a box. Yes I'm a little ashamed, but they turned out so good and could not have been easier! I took a white and yellow cake mix then just spiffed them up to give them a gourmet taste!

I did an almond cake with dark chocolate almond frosting garnished with sugared almonds then a lemon cake with lemon cream cheese frosting. The best things don't always have to be homemade!

Chocolate Almond Cupcakes
yields 12 regular size cupcakes or 30 minis

1 box Jiffy white cake mix (Jiffy is a family favorite, but any white cake mix would work)
2 tsp. almond extract, half for the cake, half for the frosting
store bought dark chocolate frosting (I used Hershey's Special Dark)
1/4 cup sliced almonds
1 tbsp. sugar

First line your cupcake tins with paper liners. Preheat your oven and prepare your cake mix according to the directions on the box. Add 1 tsp. almond extract to the batter. Depending on your cupcake size, fill your tins 2/3 of the way. An ice cream scoop is the perfect amount for regular cupcakes and a cookie scoop is perfect for minis. Bake and then let cool completely before frosting. 

For the frosting: While your cupcakes are cooling, empty your can of frosting into an electric mixer with the whisk attachment. Add 1 tsp. almond extract and fluff up in the mixer. 

For the sugar almonds: Place your almonds on the stove in a pan over low heat. Add the sugar and stir around until they are slightly toasted and caramelized. Set aside and use to garnish. 

Frost, decorate and impress your friends with these easy cupcakes they'll think you slaved away on!

Lemon Cupcakes with Cream Cheese Frosting
yields 12 regular size cupcakes or 30 minis

1 box Jiffy yellow cake mix
2 tsp. lemon extract
store bought or homemade cream cheese frosting (my go to cream cheese frosting recipe, just sub the vanilla extract with lemon)
lemon zest or yellow sprinkles to garnish

First line your cupcake tins with paper liners. Preheat your oven and prepare your cake mix according to the directions on the box. Add 1 tsp. lemon extract to the batter. Depending on your cupcake size, fill your tins 2/3 of the way full. An ice cream scoop is the perfect amount for regular cupcakes and a cookie scoop is perfect for minis. Bake and then let cool completely before frosting. 

For the frosting: While your cupcakes are cooling, either make your cream cheese frosting r mix 1 tsp. lemon extract into a can of store-bought cream cheese. 

I used sprinkles but fresh lemon zest or lemon peels would be perfect to garnish these cupcakes. 

Kupcakes for a cause, what could be better?