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Oreo Cupcakes - The Melrose Family. If your New Years Resolution was to eat healthier, this post will not help with that. I am pleased to introduce you to the very best Oreo cupcakes. Oh, they are SO good. What makes them extra good is the “frosting.” It is less like frosting and more like a fluffy cheesecake. Ingredients {contains affiliate links} For the cupcakes 1 cup of vegetable oil 1 cup sour cream 4 eggs 1/2 cup of water about 6 very chopped Oreos For the frosting 1 package of cream cheese, 8oz. at room temp.

Directions 1. 2. 4. 5. 6. 7. 9. 10. Hope this didn’t ruin your new diet too badly. Pumpkin Pie Cupcakes, Ohhh Yeah! | 58 Day Dreams. 1 15 oz can pumpkin puree 1/2 cup sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3/4 cup evaporated milk 2/3 cup all purpose flour 2 teaspoons pumpkin pie spice 1/4 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked.

Paper liners make it difficult to remove the cupcakes. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Check out the link below to see the originator or the recipe. Like this: Like Loading... Tiramisu Cupcakes {For My Birthday Today!} Today I ring in the big 3-1. No longer am I merely 30, but I am in my 30′s. So weird, especially since I still don’t really feel too much like a grown up And as I like to do every year, I baked something new and different to celebrate with. It sort of reminds me of being a kid when you’d bring treats to school to share with the class on your birthday (did anyone else do this?). This is me bringing treats in for the class and sharing with all of you :) Since today I am en route to a Florida vacation with my Chief Culinary Consultant (woo!)

, I baked up my birthday treat earlier this week. Almost without fail, I always make some sort of cheesecake for my birthday (the Oreo Cheesecake and Peanut Butter-Fudge Cheesecake being my favorites), but this year I decided to try something different, and wow! Next to cheesecake, tiramisu is one of my all-time favorite desserts. These cupcakes are absolutely, insanely delicious and really taste just like tiramisu! Mocha Cupcakes with Espresso Buttercream Frosting. You’ll be happy to know that I have recovered from my epic kitchen fail, the oven is sparkling, and to celebrate I give you these amazing mocha cupcakes with espresso buttercream frosting.

Plus, it’s Friday. And cupcakes are a perfect way to welcome the weekend with open arms. It’s been a crazy, messy, stormy week, and you deserve one. I might even go so far as to suggest that you should just skip your morning cup of coffee or trip to Starbucks and have one of these instead. The cupcakes themselves strike a subtle balance between light chocolate and a hint of creamy coffee. Not overwhelming on either end of the spectrum, and the combination results in a smooth, clean flavor, which is perfect for topping with espresso-spiked buttercream. Now, back to my baking disaster (sort of) for a moment. If you’re in the mood for more cupcakes you may want to send summer out in style with these Lemon-Limoncello Cupcakes, and then usher in fall Pumpkin Cupcakes with Cream Cheese Frosting! Peach Cupcakes with Peach Buttercream. I bet you didn't think I'd be back this soon. Well, you were wrong! Booyah! I had planned to do great things yesterday. I wanted to get all my homework done, or at least started so that I can relax on Sunday, when I'll be trying out for the Queen's Equestrian Team, and when Anders gets back from his race.

It started with the dry ingredients: flour, sugar, baking powder and baking soda. Once I'd measured that all out, I washed some peaches and cut them up into the blender. This blender rocks. Then I pushed a series of buttons because this blender is super high tech, and the peaches were more of less instantly turned to liquid. Next, I strained the liquefied peaches. The other liquid ingredients consisted of oil and vanilla. I threw everything together in a big bowl, and mixed it up. I ended up having to add some water, because the peach puree was a bit too thick. And then I poured the batter into my lined muffin tin. While they were cooling (on a windowsill, no less!) Mmm. Recipe Guten Appetit!