Toffee Cupcakes

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateThese toffee cupcakes are extra sweet and sticky, and they’re perfect for any occasion (although they do remind me of a late fall/early winter dessert). Honestly, I think toffee is good ANY time of year. The brown sugar and toffee flavors pair so well together that it was hard to resist eating just one of these! 

I wanted to make these cupcakes somewhat decadent, and the toffee sauce in the frosting does just that. You can also fill them with toffee if you really want to take them over the top. Then I topped it with a chunk of homemade walnut toffee!

As you probably expect, these cupcakes are sweet but not the “too sweet” kind. It’s difficult to balance caramel or toffee flavors because they’re so sweet to begin with (I mean, it’s entirely sugar and butter), but this recipe actually manages to keep the toffee subtle enough that it doesn’t give you a headache. Because only a small amount of toffee is used in the frosting and because I used a little less powdered sugar in the frosting, the sweetness is definitely toned down. I added nuts in the toffee topping to give it that tiny bit of bitter flavor too. 

Give ’em a try! I think you’ll really love how everything comes together. 

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the brown sugar cupcakes (makes 12-15 cupcakes):

  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 granulated sugar
  • 1 tsp vanilla
  • 2 eggs 
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt 
  • 1/2 cup buttermilk

Preheat the oven to 350 degrees and line a cupcake pan with liners. 

Whisk together the flour, baking powder and salt in one bowl and set aside.

In the bowl of your stand mixer fitted with a paddle attachment, cream the butter and sugars together. Then add each egg, beating well between each addition. Mix in the vanilla. Alternate adding the dry ingredients and buttermilk until just combined. 

Distribute the batter among prepared liners and bake for 20-22 minutes until an inserted toothpick comes out clean. Let cool completely before removing from pan. 

For the toffee sauce:

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1/2 cup heavy cream

In a saucepan on the stove, combine the butter, cream and sugar on medium heat. Bring to a low boil and then reduce to a simmer, whisking often, until it turns a deep brown color and turns into a caramel-like sauce. Let cool completely before adding to the frosting (or filling the cupcakes). It will thicken as it cools.

Brown Sugar Toffee Cupcakes | Revamperate Brown Sugar Toffee Cupcakes | RevamperateFor the toffee frosting:

  • 1 cup cup butter, room temperature 
  • 2 cups powdered sugar 
  • 1 tsp vanilla
  • 1/4 cup toffee sauce (above)

For the hard toffee topping, follow my chocolate covered toffee recipe but replace toppings with chopped walnuts.

Beat the butter for about 2 minutes until smooth and fluffy. Add powdered sugar a little at a time until well-mixed. Mix in the vanilla and cooled toffee mixture, and beat for additional 2 minutes until smooth. 

Pipe the frosting onto cooled cupcakes and top with extra toffee sauce and walnuts and/or a piece of hard toffee! 

Honey Almond Cake

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateGood morning! I’ve been taking some time off lately and I think it’s paying off. We’re finally feeling settled (sort of) in our new apartment, and I’ve been using my free time to pump up my creativity again. I was starting to feel really drained and stretched in a few too many directions. That’s why I finally felt ready and excited to bake in my new kitchen! 

I’ve been practicing my layer cake skills more lately, and this honey almond cake my most successful so far. I have a hard time creating even layers and making a straight, smooth cake, but I recently started a new Craftsy class, bought Tessa Huff’s new book Layered and watched a ton of YouTube videos and they’re all really helping me get better. 

This cake shall go down in my personal hall of fame just because it was something totally out of my comfort zone that turned out really well. I can honestly say I’m so proud of this cake, and the flavors of honey and almond pair beautifully with the smooth butteriness of the swiss meringue buttercream to form a light but sweet blend of flavors. 

I’ve made swiss meringue buttercream before, but this is my best batch EVER. Shout out to the Craftsy tutorial by Erica O’Brien! It’s not the most ideal for frosting a cake (better for fillings), but it worked perfectly for me, especially because I only wanted a very light layer on the outside. The honey gave it extra sweetness without being overpowering. Personally, I find swiss meringue buttercream a little too buttery and vanilla extract alone doesn’t balance it out enough, but it’s great for adding other flavors too and it’s less sweet than my usual American buttercream recipe (which I still love). 

Anyway, enough chatter! Here’s how to make the honey almond cake!

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateFor the almond cake:

  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2/3 cup milk, room temperature
  • 4 egg whites, at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, room temperature 

Preheat the oven 350 degrees and spray two 8-inch cake pans or 3 6-inch pans with cooking spray and set aside. 

In the bowl of your mixer fitted with a paddle attachment, beat the butter until smooth and fluffy (about one minute). Add the flour, baking powder, sugar and salt and mix on low until it forms a crumbly mixture. 

In another bowl or a measuring cup, whisk together the milk, vanilla, almond extract and egg whites until fully combined (about one minute). Slowly add the wet mixture to the dry ingredients, mixing on low speed. Scrape the bowl and continue to mixing for about 30 seconds until batter is smooth. 

Distribute among the greased cake pans and bake for about 20 minutes until an inserted toothpick comes out clean. Let cool completely in the pans. 

Honey Almond Cake | Revamperate Honey Almond Cake | RevamperateFor the honey buttercream:

  • 1 cup butter, room temperature 
  • 1/2 cup sugar
  • 2 egg whites 
  • 1 tsp vanilla extract
  • 1/2 cup honey

For making swiss meringue buttercream, there are two things to know before you start: all bowls and utensils should be clean and grease-free and your butter should be softened to room temperature. 

In a metal bowl over a simmering pot of water, whisk together the egg whites and sugar. Whisk consistently until the sugar dissolves into the egg whites. If you see small white patches forming in the mixture, turn down the heat. Once the temperature reaches 120 degrees (check with a candy thermometer), remove from heat and pour the mixture into the bowl of your mixer fitted with a whisk attachment. 

Beat the mixture on high speed for about 5 minutes until it turns a glossy white and forms stiff peaks (just like meringue). Change out the whisk attachment for a paddle attachment and beat again on medium speed. As it mixes, add the softened butter in chunks until it is fully combined into the meringue. If it appears curdled, just keep mixing and it will likely correct itself. 

Once completely mixed, add the honey and vanilla and mix until smooth. 

Fill and frost the cooled cake with frosting. Drizzle with honey or coat with almonds, or both! The almonds are nice because they add a little crunch. I also drizzled some extra honey between the layers because the flavor is so light. 

Also, I have to give a special shoutout to Massey Honey! I bought a few of their honeys at Renegade Craft Fair in December and it’s the best. They’re a local company, and I used an orange blossom honey for this cake. So perfect!

The cake is light and smooth but absolutely delicious. Enjoy!

Dark Chocolate Salted Caramel Cupcakes

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateI started a new job a few weeks ago, which is always a huge adjustment. It was my new coworker’s birthday recently, and since she’s been SO nice and welcoming to me, I wanted to make her a batch of cupcakes to celebrate. After all, baking is basically how I make friends. 

I’ve made salted caramel cupcakes before but I felt that they were overly sweet, so I decided to take a slightly different approach this time with a dark chocolate cupcake base. Of course, dark chocolate is rich enough on it’s own that I didn’t want to overdo it on the frosting, so I kept it on the lighter side. You’re probably sitting there thinking, “how do you make caramel frosting LIGHT?” Honestly, you just add a little less caramel and as long as you beat the butter until it’s super fluffy, you don’t need to add as much sugar, which really helps tone down the flavor. Since you’re getting extra sweetness from the caramel, you don’t need the full amount of powdered sugar as a standard vanilla buttercream

All together and topped with some caramel and course salt, these dark chocolate salted caramel cupcakes are a total HIT in my book. In fact, I think these chocolate cupcakes will go done as one of my favorites of all time because they baked so perfectly! 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the cupcakes (makes 12 cupcakes): 

  • 1/4 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup dark chocolate cocoa powder (I use Hershey’s Special Dark)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup buttermilk
  • 1/4 cup hot water

Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.

In one bowl, whisk together the flour, cocoa powder, baking soda and salt. In another, mix together the buttermilk and hot water. 

Cream the softened butter and sugar until smooth. Add the egg and vanilla and mix for about 30 seconds. Slowly add the dry ingredients, alternating with the liquid mixture until completely combined and the batter is smooth.

Distribute the batter among the lined cupcake cavities and bake for about 18 minutes until an inserted toothpick comes out clean. 

Dark Chocolate Salted Caramel Cupcakes | Revamperate Dark Chocolate Salted Caramel Cupcakes | RevamperateFor the salted caramel buttercream:

  • 1 cup butter, room temperature
  • 2 1/4 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt (if not using salted caramel)
  • 2 tbsp heavy cream
  • 1/2 cup caramel sauce (homemade or store bought, salted is optional)
  • Course salt, optional (for topping)

You can use a salted or regular caramel sauce and just add a little salt to the frosting if you’re using regular sauce. Also, if you click the link above for homemade caramel sauce, you can follow my super simple recipe if you prefer to make your own rather than buy it at the store. 

In your mixing bowl fitted with a paddle attachment, whip the butter on medium speed for about 2-3 minutes until light and fluffy. Add the powdered sugar, vanilla extract,  salt and heavy cream and mix to combine. On medium-high speed, continue whipping the frosting for about 5 more minutes. Add in caramel sauce and mix until just combined.

Pipe the frosting onto cooled cupcakes (psst…you can also fill your cupcakes with caramel if you want!) and top with some additional caramel sauce and course salt. When you bite into one, it’s the perfect combination of sweet, rich and salty. Basically, it’s a match made in heaven. Enjoy!

Coconut Easter Egg Hunt Cupcakes

Coconut Easter Egg Hunt Cupcakes | RevamperateWith Easter coming up at the end of the month, I’m really excited to share a new recipe for these fun coconut Easter egg hunt cupcakes over on RecipeChatter’s website! 

These coconut cupcakes are topped with vanilla buttercream and green coconut shavings to look like grass and garnished with chocolate egg candies to look like an Easter egg hunt. They’re super easy to make, and you won’t believe how easy it is to dye coconut any color you want. 

So head over to RecipeChatter for the whole recipe, and stay tuned to the blog for more Easter ideas this month!

Chocolate Cupcakes with Coffee Buttercream Frosting

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateAnyone else need a pick-me-up on this Monday morning? 

If you’re like me and need some chocolatey coffee in your morning, then these chocolate cupcakes with coffee buttercream are for you. So it’s OK to have cupcakes for breakfast if there’s coffee, right?! Right?

These are some darn good cupcakes, but the frosting is probably the best part. I’m still not the biggest coffee-lover (just a caffeine-lover), but the balance between coffee and chocolate is perfect. To dress them up a bit, I used a round tip to pipe the frosting and coated the it in chopped chocolate covered almonds. Plus, how cute are those cupcake liners?!

Chocolate Coffee Cupcakes | Revamperate Chocolate Coffee Cupcakes | RevamperateI used the chocolate cake recipe from my chocolate espresso cupcakes because the espresso added some extra richness to the cake, which pairs really well with the coffee frosting. 

Coffee buttercream ingredients: 

  • 1 tbsp instant coffee
  • 1 tbsp hot water
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar
  • 1-2 tbsp milk

Bring water to a boil. Then combine the hot water water, coffee granules, and vanilla extract in a small bowl and stir until the coffee dissolves. Set aside to cool. 

Beat the butter with a paddle attachment on medium speed for about 2 minutes until the butter is pale and fluffy. Add the powdered sugar a little at a time, scraping the bowl as you go, until fully mixed and airy, about 3 minutes. Mix in the coffee mixture followed by the milk until the frosting is fully mixed. 

Chocolate Coffee Cupcakes | RevamperatePipe the frosting onto cooled cupcakes and top with sprinkles, crushed nuts or even chocolate covered espresso beans!

Salted Caramel Cupcakes

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateWhile it’s still fall, all I want to do is eat caramel everything. I recently shared my recipe for the easiest homemade caramel sauce ever, and I use that same recipe for a delicious filling and drizzle on these cupcakes. These are a triple threat. Brown sugary cupcakes with caramel filling, topped with salted caramel buttercream frosting and drizzled with more salted caramel. 

Basically, I hope you like caramel! Salted caramel cupcakes will go down as one of my favorite cupcake recipes, but I’ll warn you, they’re extra sweet. The cupcakes come out perfectly light and moist, but the frosting is extra sweet, so a little bit on top of the cupcake will go a long way. Lucky for me, I love sweet! 

Salted Caramel Cupcakes | RevamperateIngredients (makes about 14 cupcakes): 

  • 1/2 cup butter, soft
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup + 2 tbsp buttermilk 

Preheat the oven to 350 degrees. 

Combine the flour, baking powder and salt in one bowl and set aside. Beat the butter and brown sugar until creamy. Add the vanilla and each egg, beating well between each addition. Mix in the flour mixture in 2-3 batches, alternating with the buttermilk.

Distribute the batter among lined cupcake cavities and bake for 20-22 minutes until an inserted toothpick comes out clean.

For the salted caramel filling and drizzle, visit my recipe for 4-ingredient caramel sauce.

Once the cupcakes are cooled, core them to fill with caramel. I prefer to use a knife to cut a small circle in the middle of the cupcake and use a spoon to fill with still slightly warm caramel. 

Salted Caramel Cupcakes | Revamperate Salted Caramel Cupcakes | RevamperateSalted caramel buttercream

  • 1/4 cup butter
  • 1 cup brown sugar
  • 2/3 cup heavy cream (divided)
  • 1 tsp vanilla extract 
  • 1/2 tsp salt
  • 3-4 cups powdered sugar

In a saucepan, melt the butter, 1/3 cup of cream, vanilla, brown sugar and salt. Simmer on medium heat until the sugar melts and the mixture bubbles, about 5 minutes. Remove from heat and let cool for about 5 minutes. Transfer to the bowl of your electric mixer fitted with a whisk attachment. Beat the caramel mixture, adding the powdered sugar and 1/3 cup of heavy cream until you reach your desired sweetness and the frosting is fluffy. Add more or less sugar or cream until you reach the consistency you prefer.

Pipe the frosting onto cooled cupcakes, covering the caramel filling, and drizzle with additional caramel. Now, indulge! 

Yellow Cake with Fudgy Chocolate Frosting

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateSo here’s the thing with layer cakes: they’re hard. I didn’t go to pastry school and I don’t have any baking training, so over the past couple years I have attempted to teach myself how to make a good layer cake, and I’m still learning. I think I improve a little bit every time I make a cake, and I try to learn new techniques from videos or other blogs. While it’s certainly not perfect, I’m very proud of how this yellow cake with fudgy chocolate frosting came out. It’s the best layer cake I’ve made so far, and I thought making yellow cake with chocolate frosting and sprinkles with a simple star piping border would be like the ultimate birthday cake of every child’s dreams (or adults). 

I actually had to look up the real difference between yellow cake and your standard vanilla cake because other than additional eggs, I wasn’t sure if there even was a difference. So if you’re like me and wonder about these things as you go to sleep at night, the answer is just eggs. Yellow cake is essentially just vanilla cake with a couple extra egg yolks. Mystery solved. I’m not normally one to go for chocolate frosting on a vanilla cake (I’m a vanilla lover), but for some reason chocolate frosting and yellow cake just go together. This isn’t just any chocolate frosting though. This cake is covered with fudgy chocolate frosting. To give it a thicker, more rich chocolate taste, I used a combination of melted baking chocolate and cocoa powder, and it’s intense. A little bit goes a long way, and a piece of this cake will totally transport you bake to your childhood birthday parties. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateYellow cake ingredients (makes 3 8-inch rounds):

  • 1 cup butter, softened 
  • 1 1/4 cup granulated sugar
  • 2 eggs + 2 yolks
  • 2 tsp pure vanilla extract 
  • 3 cups flour
  • 1 tablespoon baking powder 
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk 

Preheat the oven to 350 degrees. Spray three 8-inch round pans with cooking spray and set aside.

In one bowl, whisk together the flour, baking powder and salt, and set aside.

In the bowl of your mixer, beat the softened butter until creamy, add the sugar and beat until smooth (about 2 minutes). Add eggs, beating well between each addition. Then add vanilla and mix until combined. Mix in about 1/3 of the flour mixture and alternate with buttermilk, scraping the bowl as you go, until all ingredients are well-mixed. 

Distribute the batter into the prepared cake pans and bake for 22-25 minutes until an inserted toothpick comes out clean. Allow the pans to cool on a wire rack, and when cool enough to move, remove the cake from the pans to cool completely. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | RevamperateChocolate fudge frosting (frosts a 3-layer cake or 24 cupcakes):

  • 4 oz unsweetened baking chocolate, melted and cooled
  • 4 1/2 cups powdered sugar 
  • 1 1/2 cups butter, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 6 tbsp (3 fl. oz) heavy cream
  • 1 tbsp vanilla extract
  • Pinch of salt

First, melt the baking chocolate either in the microwave or on the stove, and set aside to cool for several minutes. 

Sift the powdered sugar and cocoa powder in a bowl and set aside. 

With a paddle attachment, beat the butter. Add the melted chocolate and mix until smooth. Slowly add the cocoa and sugar mixture, scraping the bowl occasionally, until completely mixed. Add vanilla and then the cream, one tablespoon at a time until you reach your desired consistency. 

Yellow Cake with Fudgey Chocolate Frosting | Revamperate Yellow Cake with Fudgey Chocolate Frosting | Revamperate

Chocolate Habanero Cupcakes with Spicy Chocolate Frosting

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateHappy Monday, everyone! I hope you all had a happy Halloween, and if you’re anything like me, you’re very unhappy about Daylight Savings hitting this weekend. When it got dark at 5pm last night, I was pouting. Bye, bye light. OK, let’s talk about cupcakes now. 

I’m not really a fan of spicy things. I prefer sweet or salty tastes, but my parents (especially my mom) love spicy food. They grow several different kinds of peppers in their backyard now, and my mom dries them to make chili powder. 

Last time I visited my parents, my mom offered me chili powder to take home and I looked at her with that, “what would I do with chili powder?” look. So she was like, “why don’t you bake with it?” Well, she had a good point. Hence, today I’m sharing a recipe for chocolate habanero cupcakes! They are mostly sweet with a spicy kick, and the spicy chocolate frosting on top makes for a very unique cupcake. Anyone who loves spicy will love these, and even those who don’t will also love these! Trust me – I don’t normally like spicy food but I really enjoyed one of these, and I was surprised I did. 

I used a pretty standard devil’s food cake recipe and added just a little bit of habanero powder. Homemade devil’s food cake is incredibly rich and moist because of the use of melted butter and sour cream, and using a high quality cocoa powder keeps it tasting perfectly rich and chocolatey. For the spicy chocolate frosting, I used melted chocolate chips instead of cocoa powder, making it even more rich. The two together are a delicious pair, and one cupcake may actually satisfy your sweet and spicy fix. 

Spicy Chocolate Habanero Cupcakes | RevamperateChocolate habanero cupcakes ingredients (makes about 15 cupcakes):

  • 6 tbsp unsweetened Dutch-process cocoa powder
  • 1/3 cup hot water
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsalted butter
  • 1 cup + 1 tbsp granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/2 cup sour cream
  • 3/4 – 1 tsp habanero powder (depending on desired intensity) 

Preheat oven to 350 degrees and line a cupcake pan with liners.

Heat the water in a kettle until boiling, and pour the hot water over the cocoa powder in a cup or small bowl, whisking until completely dissolved. Stir in habanero powder. Sit aside and let cool. 

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. 

While the hot chocolate cools, melt the butter in a small saucepan and stir in the sugar. Then pour into your mixing bowl and let cool for a couple minutes. Beat on medium speed until the bowl is cool enough to touch. Add each egg and beat well between each, about 15 seconds. Add the vanilla and then mix in the cocoa mixture. 

Begin adding about 1/3 of the dry ingredients and alternate with the sour cream until completely combined – do not overmix. 

Divide the batter evenly among the cupcake liners and bake for about 20 minutes, until an inserted toothpick comes out clean. Cool on a wire rack until touchable, and remove from the pan to cool completely. 

Spicy Chocolate Habanero Cupcakes | Revamperate Spicy Chocolate Habanero Cupcakes | RevamperateSpicy chocolate frosting ingredients:

  • 4 oz. semi-sweet chocolate, chopped (high quality is better)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon 
  • 1/4 tsp habanero powder 
  • 1/3 cup heavy whipping cream
  • Pinch of salt
  • 1 cup butter, soft
  • 1 cup powdered sugar

Beat the butter until smooth and slowly add the powdered sugar until fully combined. Melt the chocolate either in the microwave or on the stove top, and stir in the cinnamon, habanero powder and salt. Add the melted chocolate to the frosting mixture and mix until smooth. Mix in the heavy cream a little at a time until you reach your desired consistency. 

Once the cupcakes are completely cooled, pipe the frosting on top. I saved a little bit of the melted chocolate to drizzle on top of the cupcakes with sprinkles. They may not look so spicy, but looks can be deceiving! Enjoy!

Spicy Chocolate Habanero Cupcakes | Revamperate

Vanilla Pop Rocks Cupcakes

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
I hope I’m not at that age yet that I say “do you remember?” and I just hear crickets…I’m only 23, so please tell me you remember pop rocks. It was one of my favorite candies growing up, especially the watermelon flavor. Nothing compares to pop rocks and the crackling sound they make, so I was really excited to use them to make (dun,dun,dun) cupcakes! Andrew stuffed, like, a thousand packets in my Christmas stocking one year and I wasn’t sure what to do with them until now. This is a fun cake additive for 4th of July, New Years or just because. 

These cupcakes use my simple recipe for classic vanilla cupcakes – this is my go-to favorite! To make them even better, they’ve got pop rocks inside AND on top, so you get a nice crackly taste of fruit to go with the classic vanilla flavor. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
Vanilla cupcakes (makes 12-15 cupcakes): 

  • 1/2 cup butter, soft
  • 1 cup sugar
  • 2 egg whites + 1 whole egg
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup milk (I used low fat)
  • 6-8 packages of pop rocks, variety of flavors

In one bowl, whisk together the flour, baking powder, and salt. In the bowl of your mixer, cream together the butter and sugar until smooth. Beat in the eggs, one at a time. Add the vanilla. Lastly, mix in the dry ingredients a little at a time, alternating with the milk until the batter is smooth. 

Separate the batter between lined cupcake cavities and baked 16-20 minutes on 350 degrees until an inserted toothpick comes out with only a few crumbs. Let cool before you core them. 

Vanilla Pop Rocks Cupcakes | Revamperate Vanilla Pop Rocks Cupcakes | Revamperate
For the frosting, I used my favorite vanilla frosting recipe. Homemade frosting trumps everything! 

First, core the cupcakes with a knife or a corer. Personally, I prefer using a knife anyway. Fill the cavity with pop rocks and replace the cupcake top. Pipe your frosting on top of the cupcakes and sprinkle with more pop rocks (either in the same flavor or a different one) and that’s all there is to it! 

Because moisture is the enemy of pop rocks, it’s best to eat these as soon as possible to keep the pop rocks lively. I found that when I looked at them the day after I baked them, the pop rocks looked like they melted and they just didn’t taste the same. If you can’t serve them same-day, wait to top the cupcakes with pop rocks until you’re ready to serve them. Then take one and enjoy!

Margarita Cupcakes with Tequila Lime Frosting

Margarita Cupcakes | Revamperate Margarita Cupcakes | Revamperate
Raise your hand if you need a margarita! I know I do. It’s only appropriate that we kick off this Monday with margaritas! Ok, maybe not real margaritas but margarita cupcakes are JUST as good (I promise). And of course, I topped these spiked margarita cupcakes with a tequila lime buttercream frosting and lime slice, so while you’re eating these you can pretend you’re actually sitting on the beach drinking a real margarita.

With just a hint of tequila, it’s not overpowering but still tastable, especially in the frosting. They’re not too far off from a margarita, but unfortunately they won’t give you the same buzz (sorry guys!). I brought these to work last Monday and, needless to say, everyone loved them. I think this is one of my new favorite cupcake recipes! The cupcake and frosting recipes yield 12-15 cupcakes. Mine made 14. 

Margarita Cupcakes | Revamperate
Margarita cupcake Ingredients:

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1/2 tsp vanilla extract
  • 1 1/2 cups flour
  • 2 tsp baking powder
  • Zest of two limes
  • 1/4 cup lime juice
  • 1/4 tsp salt
  • 2 tbs tequila 
  • 1-2 tsp milk (optional)

In one bowl, whisk together the flour, baking powder and salt. In the bowl of your mixer, beat the butter until creamy. Mix in the sugar and beat for 1-2 minutes until fluffy. Beat in the eggs, one at a time. Add in the lime zest, juice, vanilla and tequila and mix until well-incorporated. Mix in the flour mixture and if the batter is too thick, mix in 1-2 teaspoons of milk to thin the batter. Separate the batter between the cupcake cavities and bake on 350 for 18-20 minutes. 

Cool completely on a wire rack. 

Margarita Cupcakes | Revamperate
Tequila lime frosting ingredients: 

  • 1 cup butter, soft
  • 3 cups powdered sugar 
  • 1 tbs tequila
  • 1 tbs lime juice
  • Pinch of salt
  • 2-3 drops of green food coloring

To make the frosting, beat the butter until smooth and mix in the powdered sugar, a little at a time. Add the tequila, lime juice and a pinch of salt, and mix until fluffy. If you want a greener color, add a drop of green food coloring to the finished frosting. 

Pipe the frosting onto cooled cupcakes and garnish with a slice of lime! Have a happy margarita Monday!