Tag Archives: cupcakes

Mango Margarita Cupcakes with Mango Lime Buttercream Frosting

Mango Margarita Cupcakes with Mango Lime Buttercream Frosting

It’s National Margarita Day, and you know what I’d be doing if I weren’t 33 weeks pregnant. But because margaritas are a pregnancy no-no, this year I had to get creative in order to join in on the celebration.

I’ve seen some delicious looking margarita cupcakes on Pinterest, but you know I’m really picky about my margaritas. I don’t love margarita mix AT ALL. I like my margaritas made with fresh citrus. And the more tropical, the better. So I experimented turning my favorite margarita – Mango Margarita – into a cupcake. And the result? Pretty darn delicious:  Mango Margarita Cupcakes with Mango Lime Buttercream Frosting are almost as good as the real thing.

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Pumpkin Pie Stuffed Chocolate Cupcakes for Childhood Cancer Month

pumpkin pie stuffed chocolate cupcakes title

I don’t know about you, but I know the seasons are changing based on Pinterest trends. That, and I’ve noticed holiday wrapping paper at our local grocery store. I suppose that’s a sign of the times, but all I want to do is enjoy the end of September while it’s still here, and NOT think about the upcoming holidays. There are so many fantastic things about early Fall that I don’t want to miss… like crunchy leaves, crispy mornings, and pumpkin-everything.

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Patriotic Cupcakes In-A-Jar

patriotic cupcakes in a jar

We have, like, 8 parties to attend during the 4th of July holiday this year. And it’s against my religion to show up to a party empty handed. Are you in the same boat? Don’t stress, I’ve got your back. These Patriotic Cupcakes In-A-Jar are the perfect make-ahead treat that are easy to transport from party to party.

red white blue cupcakes in a jar red white blue cupcakes in a jar 05

You maaaay have noticed that I’ve been slightly nutso for strawberries this season. It all started with the Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting. Not only were these cupcakes delicious, but I loved the natural pigment that came from the fruit. So next, I made Strawberry Donuts with Honey Bourbon Frosting – another delicious baked good. And clearly I haven’t filled my pink baking quota. As I thought about prepping for 4th of July, I couldn’t break away from my colorful baking spell. So what did I do? I made strawberry cupcakes in a jar topped with blueberries and fresh whipped cream. Red, white, blue, and oh so delicious.

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Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

Have I ever told you guys how Sam and I got together? I know I’ve told you about our engagement and showed you pictures of the weddingBut our second date is another story. Because… it almost didn’t happen. 

We had a great first date (dinner and a concert) on a Tuesday night five summers ago. And Sam called me the next day to ask me out on a Friday-night date. I declined. Because, you guys, I already had plans on Saturday morning. I was meeting a friend for an early morning berry picking session. So naturally, I had to go to bed early on Friday night. Sam assumed that I was uninterested. The truth was, I just take my berry picking very seriously.

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

Luckily Sam ended up calling the following week for “one last try.” And because his second date night attempt fell on a non-berry-picking-eve, I agreed to going out. And that’s really the end of the beginning, as they say. It literally wasn’t until the following summer that he realized I wasn’t actually making excuses to avoid the date. I actually am obsessed with berry picking.

Needless to say, berries hold a … special place in our hearts. And now that berry season is starting up again for the year, Sam knows not to bother me on Friday nights. 

But wait – before you end up feeling sorry for the guy, just know that he totally reaps the benefits. Take these Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting, for instance. Is there such a thing as too much strawberry? I think not. They are an explosion of strawberry goodness with every bite. And Sam got first dibs before we handed them out to friends.

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting
Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

Once the strawberries start appearing, we know summer is close. And I can definitely taste it in these strawberry cupcakes. Here’s to summer, berry picking, and second dates!

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting


Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

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Cupcake Ingredients
2 3/4 cups all-purpose flour
1/2 cup cake flour, (not self-rising)
1 tablespoon baking powder
1 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs
1 large egg white
1 cup whole milk
1 1/2 teaspoons pure vanilla extract
2 cups finely chopped strawberries, plus small strawberries for garnish

Frosting Ingredients
4 large egg whites, room temperature
1 1/4 cups sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into small pieces
1 1/2 cups fresh strawberries, pureed

Cake Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper
liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a
mixer until light and fluffy. Add eggs, 1 at a time, beating after each
Reduce speed to low. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter
mixture in 3 additions, alternating with wet ingredients and ending with dry. Stir chopped strawberries into batter. Divide batter among muffin cups, filling each
Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Once cupcakes are cool, frost tops with strawberry buttercream.

Frosting Directions
Place whites and sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add butter, 1 piece at a time, whisking well after each addition. Switch to a paddle attachment. With mixer on low, add strawberry puree, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with a strawberry slice just before serving.

Margaritas in the Rain http://margaritasintherain.com/


Toasted Coconut Cupcakes

Our wedding came with a number of challenges. 

The boxes of decorations that we’d spent 10 months making magically disappeared somewhere over the Pacific Ocean between Portland and Hawaii (I’m looking at YOU, USPS.). 

Gail force winds made a surprise appearance two hours before the wedding started and forced us to re-locate the ceremony and reception to our Plan B (which, um, didn’t actually exist until that point). 

Oh, and my poor mother was sick as a dog. Silly stomach flu. 

Nevertheless, there were also many tremendously wonderful things about the day.

Like Sam’s super romantic vows to me. Oh, and the AMAZING wedding cupcakes made by my mother-in-law. 

My in-laws were in town last week to celebrate Sam’s birthday. And because our birthdays are so close (just 8 days apart!), they were sweet enough to throw me an early birthday party before they left and returned to LA. 

I know, I’m a lucky girl. 

But wait, it gets better. Along with dinner and presents, I was given the “secret” recipe to the coconut cupcakes from our wedding.

I hope these cupcakes bring you as much love and aloha as they did to me. Enjoy!


Toasted Coconut Cupcakes

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1 box French Vanilla cake mix
1 can coconut milk
Almond extract
Flaked coconut
8 oz cream cheese
1/2 cup butter, softened
4 cup confectionary sugar
2 tsp coconut milk
1 tsp vanilla

Easy Coconut Cake Recipe
Preheat oven to 350. Empty package of cake mix and follow instructions on box except: swap water for coconut milk, and add a few drops of almond extract. Mix. Add 2 cups of coconut. Mix again. Fill cupcake trays to 3/4 full. Bake for 25 minutes.
While cupcakes are baking, spread about 2 cups of coconut flakes on a baking sheet. Bake for 3 minutes (mixing flakes occasionally to avoid burning) or until toasted.

Chill mixing bowl in the refrigerator for 10 minutes before starting. Beat butter until creamy. Add cream cheese and beat until mixture is creamy again. Add coconut milk and beat. Add almond and vanilla extracts, and then the sugar, 1/2 cup at a time.
For a thicker, sweeter frosting, add more powdered sugar. I prefer mine a bit more on the cream cheese-y side. One frosting tastes to your liking, apply to cooled cupcakes. Sprinkle with toasted coconut.

Margaritas in the Rain http://margaritasintherain.com/