Honey Lemon Cupcakes with Cream Cheese Frosting

I'm in the stage of life where all my friends are having babies.  Literally...almost all of them.  Over the last few years there have been countless weddings...and now, the babies.  Since I probably won't be in their shoes for a while, it's kind of nice to live vicariously through them and hold their babies and watch them experience pregnancy before I have to go through it.  Hopefully someday, God willing, I will be a little bit more prepared because I was able to learn from my friends. 

One of my dear friends had her baby shower recently and I had the pleasure of making the cupcakes for the event.  The baby mama is a huge fan of any thing "lemon" so it was no surprise to me that she requested lemon cupcakes.  I'm a huge fan too.  

The honey & lemon compliment each other nicely in these cupcakes and the cream cheese frosting tops them off with just enough sweetness.  I garnished them with lemon zest but you can feel free to get creative!  Lemon twists or slices would be beautiful as well! 

Honey Lemon Cupcakes with Cream Cheese Frosting 

Makes 12-15 Cupcakes

Cupcake Ingredients:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1 tsp. baking powder

1 tsp. salt

1/2 cup milk

1/4 cup honey

1 Tbsp. fresh squeezed lemon juice

1 tsp. vanilla extract

2 Tbsp. lemon zest

Cream Cheese Frosting Ingredients:

12 ounces cream cheese, softened
6 Tbsp. unsalted butter, softened
1 tsp. vanilla bean paste (or vanilla extract – but the real vanilla bean makes pretty little specks in the frosting and tastes yummy!)
1 tsp. lemon juice
Pinch of salt
6 cups powdered sugar

To make the Honey Lemon Cupcakes:

Preheat oven to 350 degrees. Line a muffin tin with baking cups.

Using an electric stand mixer, cream together butter and sugar on medium-high speed for about 2 minutes.  Add eggs, one at a time, and mix until just combined.

In a separate bowl, whisk together flour, baking powder, and salt. In a smaller bowl, combine milk, honey, vanilla, lemon juice and lemon zest.

Add half of the flour mixture to the butter mixture, beating until just combined. Add in the milk mixture, then add the remaining flour mixture, mixing until just combined.

Fill baking cups 2/3 of the way full (using a ¼ measuring cup usually works well for measuring your batter into the baking cups).  Bake for 17-19 minutes, or until a toothpick inserted in center comes out clean. 

Transfer to a wire rack to cool completely before frosting.

To make the Cream Cheese Frosting:

In a medium bowl, beat cream cheese, butter, lemon juice, vanilla and salt on low until smooth.   Gradually add powdered sugar, 1 cup at a time, on low speed until smooth.  Frost cooled cupcakes.

Recipe adapted from Gimme Some Oven 

Dark Chocolate Nightcap Cakes with Salted Caramel Bacon Bark

Something kind of epic just happened….or at least epic according to my standards.   

I was just interviewed for a feature story about my blog that will be published in the Green Bay Press Gazette!  (Whhhaaaaaat??? Still pinching myself!!!)

You'll be able to see these bad boys in the article...

When I started this blog about four years ago, I was living in a small little house with two college roommates.  I hardly had any of my own kitchen equipment and what I did own certainly wasn't high quality.  It was the pre-Pinterest era and I had a cheap point & shoot camera.  However, I started to really enjoy cooking and I wanted to use the blog as a creative outlet for myself to post photos and recipes.  I honestly didn't know if anyone would read my blog. 

Now, four years later, a lot has changed.  My husband and I own our own home with wonderful dishes and kitchen equipment we've received from family, friends, and that I've won from blogging competitions.  Pinterest is alive and kicking and has opened the home cook’s eyes to the world of food blogging.  I own a nice DSLR camera instead of a point & shoot…and, perhaps most shockingly, some people actually read my blog.  I am humbled and grateful for all of those things.   

I was so honored to be asked to do an interview and make a recipe to be featured in the newspaper.  I need to give a special shout out to some people that helped make this happen because I couldn't have done it without them - Nicole Virant, Steve Graap, Amber Paluch, Dan Higgins, and of course my husband Ryan…thanks for all your support. J  Ok, now that I’ve given my Oscar speech…let’s move on to the good stuff.

These “dark chocolate nightcap cakes” are named for the rich cocoa, strong brewed coffee and smooth bourbon flavors they incorporate.  The fluffy chocolate bourbon buttercream that adorns them along with the salted caramel bacon bark make these cupcakes absolutely to die for.  If these don’t make your mouth water...you may need to seek medical attention.

The bark adds a delightful touch to these cupcakes with its homemade salted caramel and marshmallow filling sandwiched between two layers of dark chocolate then sprinkled with crisp bacon.  You could eat this stuff for breakfast…I wouldn't judge. 

Click here to read the story in the Green Bay Press Gazette! 

Enjoy!

Dark Chocolate Nightcap Cakes with Salted Caramel Bacon Bark

Makes 20-24 cupcakes

For the cupcakes:

2 cups all-purpose flour
3/4 cup cocoa powder (I use the Saco brand which is a special blend of natural & Dutched cocoa)
2 cups brown sugar
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
½ cup strong brewed coffee (I used espresso ground coffee and brewed it in a moka pot)
½ cup Bulleit Bourbon (or your favorite brand)
½ cup maple yogurt (or plain)

½ cup almond milk

½ tsp. fresh squeezed lemon juice

1/2 cup light extra virgin olive oil

Directions:

Preheat oven to 350 degrees. Prepare muffin tin with cupcake liners. Set aside.

In a large bowl, sift together all dry ingredients. Set aside.  In a medium bowl, stir together wet ingredients.

Add wet ingredients to dry ingredients, and whisk until just combined and mostly smooth. (Don't over mix)

Use a ¼ measuring cup to scoop batter into cupcake liners, filling about 3/4 of the way full.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and cupcakes spring back when lightly touched.

Let cool completely before frosting.

Chocolate-Bourbon Buttercream
2 sticks butter, softened
1 tablespoon Bulleit {or your favorite} Bourbon
4-5 cups powdered sugar
1/4 cup dark chocolate chips, melted and cooled
4-5 tablespoons heavy cream

In the bowl of a stand mixer, beat  butter and whiskey with the paddle attachment until light and creamy. Slowly add confectioners' sugar one cup at a time until fully incorporated, but not too dry. Beat in melted chocolate.

Add cream or milk one tablespoon at a time until frosting reaches desired consistency.

Fill a piping bag fitted with desired tip with frosting, and decorate cupcakes.  Top with a slice of salted caramel bacon bark (below).

Salted Caramel Bacon Bark

1 1/2 cups dark chocolate chips
2 cups mini-marshmallows
1 tablespoon butter
1 tablespoon bourbon
1 cup caramel sauce (see recipe below)
2 strips of crisp bacon

Prepare an 8x8 inch pan by lining with parchment or foil sprayed thoroughly with non-stick cooking spray.{Create flaps that hang over edges for easy removal.}  Set aside.

In a medium microwave-safe bowl, heat dark chocolate chips in 30 second intervals until melted and smooth, stirring between each interval (be careful not to burn).

Pour about half of melted chocolate into prepared pan and smooth evenly with a silicone spatula. Place in freezer to harden, about 15 minutes.

Meanwhile, place marshmallows and butter in a microwave-safe bowl and heat on high for about 40 seconds.  Stir and return to microwave for about another 45 seconds. Stir until smooth and elastic.

Pour onto set chocolate layer working quickly to smooth evenly with silicone spatula.  This can be a sticky mess.  If it isn’t spreading well, you may need to reheat the marshmallow a little more.  Return pan to freezer and freeze for another 15 minutes.

Meanwhile make caramel sauce using recipe below. Let cool for about 10 minutes.  Pour over marshmallow layer and spread evenly.  Return to freezer for 15 more minutes.

Reheat remaining chocolate until warm and smooth and pour over caramel layer. Smooth evenly and, while still wet, sprinkle with crumbled bacon. Pat bacon crumbles down lightly so that they stick to chocolate.

Freeze for a final 15-30 minutes or until completely set.

When ready to cut, remove bark by gently pulling on foil flaps, and then carefully peel foil from hardened chocolate. Cut into pieces with a sharp knife.

{Keep refrigerated or in freezer until using.  Only take out and put on top of cupcakes if you are serving them immediately, otherwise keep frozen.  The caramel will be soft and gooey but that’s ok – it will melt in your mouth anyway when you eat it!)

Salted Caramel

Makes 1 cup

Ingredients:

1 cup natural cane sugar

6 Tablespoons salted butter, cut up into 6 pieces

1 Tbsp. bourbon

½ cup heavy cream

¼ teaspoon salt

Directions:

Heat sugar in a medium saucepan over medium heat, stirring constantly with a silicone spatula.

Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn it. 

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2-3 minutes.  Add the bourbon and stir.

Very slowly, drizzle in 1/2 cup of heavy cream. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove from heat and stir in 1/4 teaspoon of salt. Allow to cool down before using.

Cupcakes & Bark recipes adapted from The Kitchen Prep 

Salted Caramel recipe adapted from Sally's Baking Addiction 

Salted Caramel Cupcakes

 I don’t really need an excuse to make dessert – but it is always kind of nice when I do have one. This weekend I had a work Christmas party to go to (gotta love stretching out Christmas into January, right?) and I was tasked with bringing the dessert.  So – I decided on salted caramel cupcakes because, well, who doesn't love cupcakes?  These did not disappoint.  The key is the dark brown sugar which gives the cupcakes their rich caramel color and flavor.  If you’re making them for a party, you’ll want to be sure to plan ahead to have enough if you have a husband or family like mine who tends to “sample” quite a few before the actual event.

I loved the frosting which was like a thick homemade caramel combined with the fluffy texture and sweet flavor of frosting.  For the caramel candies on top I simply cut store-bought caramels in half, dipped one side in melted dark chocolate, sprinkled chunks of sea salt on top and let them cool before placing them on the frosted cupcakes.  It is an extra step but I thought it was worth it because the chocolate caramels were delicious and gave the cupcakes that extra little look of fanciness.  If you are looking for a really easy way to dress up store-bought or homemade caramels, I recommend turning them into salted chocolate caramels – you could wrap them up to give as gifts or simply snack on them when you are looking for a small bite of something sweet.

Enjoy!

Salted Caramel Cupcakes

Makes 14-16 cupcakes 

Ingredients:

CARAMEL CUPCAKES

1 and 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup dark brown sugar

1/2 cup granulated sugar

1/2 cup (1 stick) unsalted butter, softened to room temperature

2 large eggs

1 teaspoon vanilla extract

1/2 cup heavy cream

SALTED CARAMEL FROSTING

1/2 cup (1 stick) unsalted butter 

1 cup dark brown sugar

1/3 cup heavy cream

1/2 teaspoon salt

2-3 cups powdered sugar

additional pinch of salt, as needed

caramel candies dipped in dark chocolate and sprinkled with sea salt for decoration, optional

Directions:

Preheat oven to 350F degrees. Line 12-cup muffin pan with paper liners. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the eggs and vanilla. Beat until combined. Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed. Slowly stir in the heavy cream.  Be careful not to over-mix the batter.

Fill each cupcake liner about 2/3 full.  Bake cupcakes for 22-23 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Let the cupcakes cool before frosting, about 1 hour. This makes 14-16 large cupcakes, or you can make some into mini cupcakes like I did (not pictured).  The mini cupcakes only need to bake for about 12 minutes.   

While the cupcakes are cooling, melt the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for 3 full minutes, no more. Remove from heat and pour into mixing bowl of your stand up mixer or other large bowl and allow to slightly cool, about 15-20 minutes. Do not place in the refrigerator to cool. 

With a mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency. Add a little heavy cream if you'd like the frosting a little creamier. Add more salt if the frosting tastes too sweet. Frost cooled cupcakes and adorn with salted caramel candies. Cupcakes stay fresh in an airtight container for up to 5 days.

Recipe adapted from Sally's Baking Addiction

Cherry Recipe Contest - Chocolate Amaretto Cupcakes with a cherry on top!

Remember these lovely bundles of joy?  You are probably thinking "I'm having déjà vu...didn't she already post these cupcakes?"  

The answer is yes...yes I did.  

The reason I'm posting about them again is because I have exciting news...

I won 2nd place in the OXO Cherry Recipe Contest with these cupcakes!  

I recommend checking out my original post with the recipe so you can make them yourself.  You can also check out the wonderful things that OXO had to say about my recipe, as well as the other winners!  I was very flattered.  Be sure to look at OXO's Pinterest page with some of the other entries as well - everything looked so delicious!  

I am so amazed that I was one of the lucky winners.  I'm truly honored!  I feel very blessed to have received this recognition. :)  Thank you OXO! 

Chocolate Amaretto Cupcakes {with a *cherry* on top}

What's better than a cupcake with a cherry on top?  Answer: a cupcake infused with amaretto...and a cherry soaked in amaretto...then dipped in white chocolate...on top of that cupcake.

Yum. 

 It's funny to think that a couple years ago I didn't even like cherries.  Now I can't get enough of them.  They are delicious, and heart healthy...what more can you ask for? 

I wanted to add a special touch to our family celebration over the 4th of July.  I saw that OXO was having a Cherry Recipe contest and an idea sparked in my mind.  I knew cupcakes would fit the bill for dessert...but I wanted to them to have a unique twist.  Amaretto and cherries combined with chocolate was the perfect solution!  Just looking at these dipped cherries makes my mouth water!  Unfortunately they are all gone now!

I soaked the cherries in amaretto for 3 nights.  Let's just say...these cherries were for adults only!  They definitely soaked up a lot of the amaretto and they had quite the kick!  They were a huge hit at my family's 4th of July party...but we did have to keep the kids away from them... ;) 

I am entering this recipe in the OXO Cherry Recipe Contest.  Boy, I sure could have used the OXO Cherry Pitter for this recipe....hint hint. ;)  If I win, I'll be sure to use the OXO Cherry Pitter next time I make this recipe - it would be so convenient!  

Chocolate Amaretto Cupcakes with Amaretto White Chocolate Cherries 

Makes about 30 cupcakes

Ingredients: 

1 cup unsweetened Dutch processed cocoa power

3/4 cup hot water

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 1/4 tsp. salt

3 sticks unsalted butter

2 1/2 cups sugar

1/2 cup amaretto liqueur

4 large eggs

1 tbsp. plus 1 tsp. vanilla extract

1 cup sour cream

Preheat oven to 350 degrees.  Place cupcake liners in their tins.

Whisk cocoa and hot water together until smooth.  In a separate bowl whisk the flour, baking soda, baking powder and salt.  Set aside. 

Melt butter in microwave and mix with sugar.  Stir to combine.  On medium-low speed, beat the mixture until it is cool - about 2-3 minutes.  Add the eggs one at a time and until well incorporated.  Scrape down sides of bowl as needed.  Add vanilla, amaretto, and then the cocoa mix.  Beat until combined.  Reduce the speed to low and add the flour mixture in two batches alternating with the sour cream.  Beat until combined.

Divide batter and fill cupcake liners 2/3 full.  Bake 16 - 18 minutes or until toothpick comes out clean.  Let cool completely before decorating with amaretto buttercream frosting.

Amaretto Buttercream Frosting

6 oz. unsalted butter

6 oz. vegetable shortening

4 cups powdered sugar

1 tsp. vanilla extract

¼ cup amaretto liqueur (can add more or less depending on your taste)

In a large mixing bowl, combine butter & shortening and mix with electric mixer until smooth and fluffy.  Add vanilla.  Gradually mix in powdered sugar.  Add the amaretto and mix until smooth.  If the frosting is not stiff enough for decorating, add more powdered sugar until it reaches the desired consistency.  

Amaretto Soaked White Chocolate Cherries

(Makes 40)

40 fresh cherries (without pits are preferable, but cherries with pits are okay…just make sure to warn your guests!)
750 mL bottle of amaretto liqueur
12 ounces white chocolate chips
Vegetable shortening

With a knife, make small ¼-inch cuts into each cherry. Place the cherries into mason jars, filling each jar about ¾ of the way full. Fill each jar with amaretto to just cover the cherries. Close each jar securely, and shake gently for 10 seconds before placing into the refrigerator. Let cherries soak overnight, or for 2-3 nights.

Strain the cherry mixture (make sure to save the leftover amaretto for cocktails.  Waste not, want not!) into a colander.  Using a paper towel, pat each cherry until dry. 

Melt some of the white chocolate chips in the microwave, adding vegetable shortening as needed to help the chocolate stay smooth and prevent clumping. Stir well.

By its stem, dip each cherry into the white chocolate coating. Let excess chocolate drip off before placing the cherries on to a baking sheet lined with parchment paper. Refrigerate to set for at least 15 minutes before serving. Best when served the same day, but they will keep in the fridge for a few days. 

Enjoy!

...and because I was feeling patriotic...I made a "red, white & blue" cupcake...hope you had a happy 4th!

(Amaretto Soaked White Chocolate Cherries recipe adapted from formal fringe)  

FUN-fetti Cupcakes & a FUN giveaway!

 I’ve always loved Funfetti cake…cupcakes…and cookies.  I just thought that Funfetti was only possible with a box mix. 

 It was not until recently that I realized just how easy it is to make homemade Funfetti!  It is essentially a vanilla cupcake recipe with added sprinkles!  How fun.  Literally.  J

This is a quick and easy recipe to make for any occasion – kids and adults will love them, trust me. 

To make the cupcakes, I used my trust OXO hand beater to mix the batter and frosting.  I LOVE THIS THING.  I love it so much that I want you to have one too!  Courtesy of their Blogger Outreach Program, OXO sent me a free OXO hand egg beater and also sent me an extra one to giveaway to one lucky reader!  Thank you OXO :)

I use the hand beater for everything – it so easy to use and it’s less hassle than getting out my electric mixer.  You can use it for cupcake batter, beating eggs, whipped cream, you name it!

Here’s what OXO has to say about the beater:

“The smoothly rotating gears are enclosed in the upright handle for protection and easy clean-up. The turning knob and contoured handle have a soft, comfortable, non-slip grip for easy operation even with wet hands. The two stainless steel Beaters can be removed for individual cleaning or to offer a taste of whipped confections. The base detaches by simply pressing two side buttons and can be tossed into the dishwasher. A stainless steel bridge extends slightly longer than the Beaters to rest against the bottom of the mixing bowl to reduce arm strain. Eggs, light batters, whipped cream and more are now such a breeze to whip up that even the next generation may want to take a turn.”

There are multiple ways to win!  Make sure to check them out below:

1) Leave a comment on this blog…(Funfetti related or any comment will do!)

2) Like my Facebook page (if you haven't already) and leave a comment on the Facebook page!

3) Follow me on twitter (my handle is @maedeforyou)

4) Post about this giveaway and recipe on your blog or Facebook page and link it back to me!

You will be entered once for each method you choose!  Winners will be selected randomly (using a lifeless random number generator) and announced on Saturday, May 19th, 2012.  I will ship the hand beater to the winner for free within the U.S.

Good luck!  

Homemade Funfetti Cupcakes

½ cup butter

1 cup sugar

2 whole eggs

1 tablespoon vanilla extract

1½ cups flour

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon orange zest

1/3 cup milk

1/3 cup assorted brightly colored sprinkles (save some for top of frosting)

Preheat oven to 350 degrees F.

Cream butter and sugar in bowl with OXO hand beater or mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

Combine dry ingredients in a bowl, including zest. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool, then frost. 

Vanilla Buttercream Frosting

2 sticks of butter, softened

2 1/2 cups powdered sugar

1 tablespoon vanilla extract

1 tablespoon of milk, if needed

Cream butter in bowl with OXO hand beater or mixer until creamy.  Mix on low and add in powdered sugar slowly.  Add vanilla, and then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached.  If it’s too thin, add sugar gradually until it thickens. Frost cupcakes and top with sprinkles. 

 

 Source: adapted from how sweet it is

cupcake workshop preparation

My friend Laura and I are going to be presenting a cupcake workshop in a couple weeks.  The workshop will focus on cupcake decorating techniques, frosting tips and tricks, and of course...sampling the finished product!

To prepare for the workshop we had to do some practicing.  I do not even feel qualified to teach anyone else decorating techniques - so this should be an interesting workshop!  The workshop will be part of a series of free workshops that are being hosted at my workplace on "Community Education Day."  There will be classes in a variety of topics ranging from watercolor painting, modeling clay, Pinterest tips & tricks, and leadership skills.  I thought it would be a fun idea to have the cupcake decorating workshop as an excuse to practice the techniques and try to get better at them myself...while helping other people learn the skills as well!  And who doesn't love cupcakes?  Even if they don't turn out perfectly...hopefully they still taste good!  

Here is the documentation of our first successful practice session.  We were quite productive...as evident by her messy kitchen at the end of the night! :)  

  

  

More details about the workshop and photos to come! 

Carrot Cupcakes with Cream Cheese Vanilla Bean Frosting

These cupcakes go out to my dear friend Alissa for her birthday!  Her favorite cake is carrot cake - but I wanted to throw a twist on it and make them into pretty little cupcakes.  We celebrated her birthday and another friend's birthday with our group of old college friends this last weekend in our college town.  It was great to see all of them and reconnect.  The thing I love about old friends is that no matter how much time passes since you've seen them last...it is always so comfortable being around them and you can laugh about memories and make new ones at the same time.  

Here's to good friends and delicious treats!  

Carrot Cupcakes with Cream Cheese Vanilla Bean Frosting
1 cup all-purpose flour
3/4 cup plus 1 Tbsp sugar
1 tsp baking soda
1/3 tsp baking powder
Scant 3/4 tsp cinnamon
1/8 tsp ground cloves [use only a pinch if freshly ground]
1/8 tsp ground nutmeg
1/8 tsp ground ginger
Pinch of freshly ground black pepper
1/3 tsp salt
1/3 cup canola or vegetable oil
2 Tbsp unsalted butter, melted and cooled
1 tsp dark corn syrup (or molasses)
1 tsp pure vanilla extract
2 large eggs, room temperature
2 tsp mayonnaise (optional)
1 1/4 rounded cups packed coarsely grated carrots (about 3 to 4 medium) (Lightly squeeze excess juice out of the grated carrots and apple before measuring.)
1/4 cup packed coarsely grated apple (about 1/2 medium)
1/4 to 1/2 cup coarsely chopped toasted pecans or walnuts, optional

Preheat oven to 350 degrees F. Grease the top of a standard muffin tin or mini muffin tin lightly with butter, then line with paper or silicone liners and set aside. Sift flour, sugar, baking soda, baking powder, spices, pepper, and salt together into a large bowl. Whisk to ensure they are combined.

In a separate bowl, combine the oil, melted butter, dark corn syrup, vanilla, eggs, and mayonnaise. Add the liquid ingredients into the dry ingredients, and stir until almost combined. Stir the carrots, apple, and walnuts into the batter.

Fill each cupcake liner about 3/4 full with batter. Bake until a toothpick or thin knife inserted in the center of a cupcake comes out mostly clean, about 18 to 22 minutes (for mini cupcakes bake 13-15 minutes).  Let cakes cool in the pan for 5 minutes. Transfer them to wire racks and let cool completely before frosting. Pipe or spread frosting onto cupcakes.  (see frosting recipe below).  You can also use food coloring to make a small amount of the frosting orange and green to  pipe a carrot on top.  

Cream Cheese Vanilla Bean Frosting

• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla bean paste (makes the pretty specks of vanilla beans in the frosting! - or you could use vanilla extract) 

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla bean paste. 

Source: adapted from 6 Bittersweets and Food Network