white wedding cake cupcakes with blackberry buttercream

white wedding cake cupcakes with blackberry buttercream

my closest girlfriends and i threw a little baby shower for our dear friend this last weekend. the nursery colors are white, grey, and pale violet and so we decided to use the same theme for the shower. i was assigned the task (ok, so i begged for it) of the main dessert for the party. i went back and forth between petit fours, a tiered cake, and cupcakes. cupcakes won out, as they usually do for their ease at parties (walk to the buffet, choose the cupcake with the most frosting, stuff into mouth, re-do lip gloss, walk around, greet guests, walk back to the buffet, choose another cupcake, and so on). i made this gorgeous buttercream for it’s color and since my due-in-three-weeks friend was craving vanilla, white wedding cake was made. it truly is a miracle that i ended up with 36 cupcakes, as the recipe said, because way too much of the batter had to be continually checked. you know, for flavor quality control.

oh wait, now i remember i only got 34 cupcakes out of the oven..

white wedding cake cupcakes

recipe from recipe girl, makes about 36 cupcakes


1 box white cake mix (i used duncan hines super moist white cake)

1 cup all purpose flour

1 cup granulated sugar

3/4 tsp salt

1 1/3 cups water

2 tbsp vegetable oil

1 tsp vanilla

1 cup sour cream

4 egg whites


1. preheat the oven to 325. place cupcake liners in cupcake/muffin pans (you’ll need about 34-36).

2. in a large bowl, whisk together cake mix, flour, sugar, and salt. add remaining ingredients and beat until well incorporated.

3. pour batter into prepared cupcake/muffin tins and fill about 3/4 full max (when you overfill, they’re a little tough to decorate). bake about 18 minutes, or until a toothpick inserted in the center comes out clean (these are truly white cupcakes – they will not golden at all during baking). let cool at least 20 minutes or so, then frost with the blackberry buttercream..

blackberry buttercream
recipe adapted from kitchen trial & error

2 sticks butter, at room temperature
6 cups powdered sugar
1/4 cup strained blackberry puree (*see note below*)
1 tsp vanilla


1. beat butter on medium speed until fluffy, about 2 minutes. one cup at a time, add 3 cups powdered sugar and beat until smooth. add blackberry puree and vanilla and beat until well incorporated. one cup at a time, add the remaining 3 cups powdered sugar and beat until completely blended, about another minute or so.
2. now frost those cupcakes. and lick the beaters.**on making the blackberry puree – you’ll need about 3/4 of a pint of blackberries. just put into a small food processor or blender and blend until pureed. strain mixture through a fine sieve.


gingersnap cupcakes with vanilla bean cinnamon buttercream

these cupcakes are to-die-for, y’all.
they also rivaled little she for top billing at her first birthday party.
i made the mistake last time of making them in mini cupcake cups instead of the standard size.
read: i ate way more than my share of these babies. dude, i was fighting people off most of the party.

gingersnap cupcakes with vanilla bean cinnamon buttercream


1 stick softened butter
3/4 cup granulated sugar
2 large eggs
3 tablespoons molasses
1 cup all purpose flour
1/2 cup gingersnap cookies, ground very fine in a food processor
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla

1 stick unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup milk
1 vanilla bean, split lengthwise and seeds removed (if you’re unable to find vanilla bean, check out the vanilla bean tip here)
1/4 teaspoon cinnamon


1. preheat the oven to 350.  in a stand mixer (or with a hand mixer), beat butter and sugar until light and fluffy.  add in eggs & molasses until well combined.

2. in a large bowl combine the flour, ground gingersnap cookies, baking powder, cinnamon and salt.  add half to wet ingredients, then add half of milk and vanilla, ending with remaining dry ingredients and milk/vanilla (mixes a lot more thoroughly this way).

3. scoop batter into a cupcake tin (i line mine with paper cups) and bake for 20-25 minutes or until toothpick comes out clean from center.  remove and let cool completely.

4. to make frosting, beat softened butter and powdered sugar in mixing bowl until smooth. then slowly add milk, vanilla, and cinnamon in to get a smooth thick frosting.  when cupcakes have cooled, spread frosting over the tops of the cupcakes and serve.

makes 12 cupcakes
recipe via picky palate

black bottom (chocolate cream cheese) cupcakes

photo (31)

we had a little dinner party the other night that consisted of lemon pepper grilled chicken, corn & rice with cilantro and avocado, cheddar-green onion muffins and then we finished the meal with these: chocolate cream cheese cupcakes. i mean, after such a healthy meal, you need some cupcakes like these.

it’s genius really – someone figured out a way to breed the chocolate cupcake with cheesecake. the devil’s food cake outer part of the cupcake is rich and moist, and then you have the creamy cheesecake center, flecked with chocolate chips that melt in your mouth.

you can thank me later.

black bottom (chocolate cream cheese) cupcakes
makes 18 cupcakes


8 oz (1 package) cream cheese, at room temperature

2 1/2 cups sugar

3/4 tsp plus 1/8 tsp salt

1 large egg

6 oz (half a package) semisweet chocolate chips

2 1/4 cups flour

1 1/2 tsp baking soda

1/4 cup plus 2 tbsp unsweetened cocoa powder

1/3 cup plus 3 tbsp vegetable oil

1 1/2 tsp apple cider vinegar

1 1/2 tsp pure vanilla extract


1. preheat the oven to 350.

2. line muffin pans with foil or paper baking cups. using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 tsp salt. add the egg and mix well. fold in the chocolate chips and set aside.

3. in a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups of sugar, 3/4 tsp salt, the baking soda and cocoa powder. add 1 1/2 cups of water, the oil, vinegar and vanilla and stir until smooth.

4. fill each baking cup 2/3 full with the cake batter and top with 1-2 tbsp  of the cream cheese mixture.

5. bake until the edges are firm to the touch, about 25 minutes.

recipe via