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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.

Oreo Cupcakes - The Melrose Family

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. Pumpkin Pie Cupcakes, Ohhh Yeah! 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.

Pumpkin Pie Cupcakes, Ohhh Yeah!

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. Check out the link below to see the originator or the recipe. Tiramisu Cupcakes {For My Birthday Today!} Today I ring in the big 3-1.

Tiramisu Cupcakes {For My Birthday Today!}

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!) Next to cheesecake, tiramisu is one of my all-time favorite desserts. These cupcakes are absolutely, insanely delicious and really taste just like tiramisu! One year ago: Peanut Butter-Fudge CheesecakeThree years ago: Caramel-Topped FlanFour years ago: Oreo Cheesecake.

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.

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. 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! One year ago: Pistachio Nut Ice CreamTwo years ago: Panzanella SaladThree years ago: Samoas Brownies. Peach Cupcakes with Peach Buttercream. I bet you didn't think I'd be back this soon.

Peach Cupcakes with Peach Buttercream

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. Instead, I spent most of the afternoon in front of my computer and then I decided to bake cupcakes and then I spent five hours at the front desk of a residence building keeping my best friend, who works there, company.

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. While they were cooling (on a windowsill, no less!)