These boozy mojito cupcakes are the perfect summer treat. It may start with boxed mix but is jazzed up with lime, mint, and rum not only in the batter but also the frosting!

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

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Today may be June 10th, but June 13th is Cupcake Lovers Day! I couldn’t wait until the day of to share these cupcakes. Besides, this way you have advanced notice and no excuse not to make these to celebrate the occasion.

But before I get into the cupcakes themselves, let’s talk about eggs, because they are one of the most important ingredients in baking – adding moisture, color, flavor, and nutritional value. And while the whites contain the egg’s high quality protein, riboflavin, and selenium, the majority of the nutrients are actually in the yolk such as vitamin D, choline, lutein, and zeaxanthin.

In other words, don’t skimp on the yolks!

More fun facts? There’s a really good chance the eggs in your fridge came from an egg farm right here in Ohio it is ranked #2 in the national for egg farming, producing over 10 billion eggs a year. Obviously I live in Ohio so I know for sure that’s where mine are coming from.

When purchasing eggs from the grocery store, I bet you typically buy large eggs if you’re a baker because they are the best. But if you have a different size in your fridge or are lucky enough to have a hook-up with a local egg farm like me, you should be aware that different sizes can affect the texture, flavor, and consistency if you don’t adjust accordingly. No one wants a recipe to fail, so use this conversion chart to see how to substitute different sizes.

But if you don’t know what size you are starting with another option is to weigh them, which is what I do with my farm-fresh eggs as their sizes vary within the carton. So pull out your handy kitchen scale and sort away.

Mojito Cupcakes Ingredients:

• Eggs*
• Milk*
• Butter*
• Greek Yogurt*
• Canola Oil
• Fresh Mint
• Limes
• White Rum
• White Cake Mix
• Powdered Sugar

It is important to note that all the ingredients with a (*) should be set at room temperature for 30 minutes prior to baking. Especially for the eggs, this step allows for easy mixing of the batter. Once you have all your ingredients ready to go.

You will notice in that list a box of white cake mix. Oh yes, one of my secrets to making fun cupcakes easier is to jazz up a boxed mix. With the amount of rave reviews these cupcakes got I don’t see any shame in it. So kick up your feet and enjoy a mojito cupcake, or maybe you would prefer strawberry daiquiri cupcakes instead, on your porch for National Cupcake Lovers Day! Maybe even serve it with a real mojito ;-).

Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe and affordable eggs to consumers year-round, while protecting the environment for future generations. You can also follow the OPA on Twitter, Instagram, Facebook, and Pinterest. for more eggs recipes, nutrition, and safety tips.

MOJITO CUPCAKES

Print

Yield: 2 dozen Prep Time: 1 Hour Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3/4 cup milk, room temperature
• 1/2 cup mint leaves, bruised
• 1/2 cup plain Greek yogurt, room temperature
• 1 box white cake mix
• 3 eggs, room temperature
• 1/3 cup canola oil
• 1/4 cup fresh lime juice
• Zest from 1 lime
• 2 Tbsp white rum*

MINT-RUM BRUSH

• 2 Tbsp white rum*
• 2 sprigs fresh mint

FROSTING

• 1-1/2 cups  unsalted butter, room temperature
• 2 Tbsp fresh mint leaves, minced
• 1-1/2 Tbsp lime juice
• 3 Tbsp white rum*
• 1/4 tsp salt
• 4-1/4 cups powdered sugar
• Fresh mint, for garnish
• Fresh lime slices, for garnish

Directions

1. In a small sauce pan, combine the milk and mint leaves. Warm over medium heat until just starting to steam (do not simmer), remove from heat, cover, and let steep 15-30 minutes. Strain the mint-infused milk through a fine mesh sieve into a small bowl. Whisk in the yogurt and set aside.
2. While the milk and mint steeps, preheat oven to 350 degrees and line cupcake pans with paper cups and set aside.
3. In a large bowl whisk together the eggs, oil, lime juice, lime zest, and rum. Add the dry cake mix in three batches, alternating with the milk mixture in two batches, mixing only until just incorporated.
4. Fill prepared cups 3/4 to the top. Bake for 20-25, or until a toothpick inserted in the middle comes out clean. Cool for 5-10 minutes then remove from pan and allow to cool on cooling rack.
5. While the cupcakes are baking prepare the mint-rum brush, in a small saucepan combine the rum and mint, warm over medium heat until starting to steam, remove from the heat, cover, and let steep until ready to use.
6. Also while the cupcakes are baking prepare the frosting. In a medium bowl, beat the butter and minced mint until creamy. Add powdered sugar 1/2 cup at a time. Continue beating until very light and fluffy. Add lime juice, rum, and salt. Add more powdered sugar to reach desired consistency.
7. Brush the tops of the cooled cupcakes with the mint-infused rum, Spread or pipe frosting onto the brushed cupcakes and garnish with a slice of lime and fresh mint.

Notes

*Avoiding alcohol? Replace white rum with 1 tsp rum extract (and omit the rum brush).

Source: Cupcakes adapted from my Mini Lime Cupcakes with Blueberry Frosting. Frosting adapted from Brown Eyed Baker.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Treat yourself and a loved one with these chocolate cookie dough cupcakes for two. Stuffed with cookie dough and topped with a cookie dough frosting.

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There have been a lot of things on my list of things I want to bake lately, but I somehow always have some other dessert in my house despite not baking any myself, and thus never get around to checking those items off said list.

But in the honor of #ChocolateWeek in preparation for Valentine’s Day in 2.5 weeks, and also National Chocolate Cake Day, I finally turn on the oven to make these two serving cupcakes (Close enough to cake). Sure, you could bake a whole batch of cookie dough cupcakes, but if you’re looking for a sweet treat for two then that’s what I’m here for.

This recipe makes two perfectly portioned dark chocolate cupcakes. You could then top then any way you please, but in the name of love I stuffed them with eggless heat-treated cookie dough (you’ll have a little extra leftover-you’re welcome) and topped with a brown sugar cookie dough frosting. Plus a tiny heart sprinkle – because <3.

Make them for your significant other, make them for your best friend, your parents, heck love yourself, just make them. It’s worth dirtying the dishes even just for two cupcakes. If you’re looking for other two serving ideas, I have a whole round up of them!

More Chocolate Recipes

• Chocolate Butterscotch Layered Fudge from Family Around the Table
• Coca-Cola Cake from Palatable Pastime
• Fudgy One Bowl Brownies from A Kitchen Hoor’s Adventures
• Roasted Carrots with Chocolate Balsamic Glaze from A Day in the Life on the Farm

Three years ago: Chocolate Gooey Butter Cake

Six years ago: Peach Cinnamon Rolls

Eight years ago: Vanilla Sprinkle Cookies

Ten years ago: Banana Peanut Butter Cup Muffins

Eleven years ago: Orange Strawberry Banana Smoothie

CHOCOLATE COOKIE DOUGH CUPCAKES FOR TWO

Print

Yield: 2 servings Prep Time: 20 Minutes Cooking Time: 18 Minutes 18 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 3 Tbsp all-purpose flour
• 2 Tbsp sugar
• 1-1/2 tsp dark cocoa powder
• 1/8 tsp baking soda
• Pinch of salt
• 2 Tbsp water
• 1 Tbsp vegetable oil
• 1/8 tsp vanilla extract

COOKIE DOUGH FILLING

• 1 Tbsp unsalted butter, room temperature
• 1-1/2 tsp sugar
• 1 Tbsp brown sugar
• 1 tsp milk
• 1/8 tsp vanilla extract
• 3 Tbsp all-purpose flour*
• Pinch of salt
• 1 Tbsp mini semisweet chocolate chips, plus more for garnish

COOKIE DOUGH FROSTING

• 1 Tbsp unsalted butter, room temperature
• 1 tsp brown sugar
• 1 tsp all-purpose flour*
• Pinch of salt
• 1/4 tsp vanilla extract
• 1/4 to 1/2 cup powdered sugar
• 1 to 2 tsp heavy cream

Directions

1. For the cupcakes: Preheat oven to 350 degrees. In a small bowl whisk together the flour, sugar, cocoa, baking soda and salt. Make a small well in the middle of the bowl and add the water, oil and vanilla. Whisk together until smooth.
2. Evenly distribute the batter between two liners. Bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
3. For the filling: In a small bowl, beat the butter and sugars until light and fluffy, about 2-3 minutes. Mix in the milk and vanilla. Mix in flour and salt until incorporated. Stir in chocolate chips. Set aside.
4. For the frosting: In a small bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Mix in flour and salt, followed by vanilla. Add the powdered sugar, 1 cup at a time, mixing well after each addition. Add heavy cream and beat until fluffy. Add more powdered sugar or heavy cream if necessary to reach desired consistency.
5. Assembly: Using a pairing knife, cut about a tablespoon-sized ball from the center of each cooled cupcake. Stuff with cookie dough (will have extra), spread frosting over the top, and sprinkle with more mini chocolate chips.

Notes

*Heat treat by heating in microwave to 160 degrees F – about 1 minute stirring every 15 seconds.

Source: Cupcakes adapted from my Chocolate Covered Strawberry Peeps Cupcakes for Two. Filling and frosting adapted from my Cookie Dough Oreo Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Fresh blackberries and blueberries are waiting to burst inside these cupcakes and then topped with a refreshing lavender buttercream.

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Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

This is another recipe that I made for my #BakersAgainstRacism fundraiser I did last month (previously shared the recipe for the coconut lemon bars).

I was a bit nervous feeding people a cupcake flavored with lavender because my husband is often very offended by floral flavors, but even he admitted that the frosting has just enough to be tasty and refreshing without taking over as the predominant flavor – a blend of blackberry and blueberry.

Others loved the flavor as well and they are so stinking pretty too!

I baked these during the days when it was raining frequently and the temperatures were not over 90 every day. Now I try to avoid turning on my oven. A fact that will prove itself with my second recipe for #SummerDessertWeek I have planned to share on Friday.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• CopyCat Disney Dole Whip from Big Bear’s Wife 
• Tropical Icebox Cake from A Kitchen Hoor’s Adventures
• Birthday Cake Ice Cream from Simply Inspired Meals
• Fresh Peach Sorbet from Blogghetti
• Key Lime Pie Milkshakes from Love and Confections
• Lemon Corn Panna Cotta from Pastry Chef Online

Summertime Pies:

• Blueberry Pie from A Day in the Life on the Farm

Sweet Summertime Cakes and Cupcakes:

• Rainbow Tie Dye Cake from Hezzi-D’s Books and Cooks
• Sour Cream Pound Cake from Savory Experiments
• Blueberry-Lemon Ricotta Pound Cake from Nik Snacks
• Slab Strawberry Shortcake from Cheese Curd In Paradise
• Berry Lavender Cupcakes from The Spiffy Cookie
• Mini Tropical Fruit Upside Down Cakes from For the Love of Food
• Chocolate Zucchini Cream Cheese Cupcakes from Cindy’s Recipes and Writings

No Bake Treats:

• Orange Creamsicle Fruit Dip from Sweet Beginnings
• Banana Split Cheesecake Cheeseball from Sweet ReciPEAs
• No Bake Birthday Cake Bites from It’s Shanaka

Baked Desserts:

• Southern Peach Cobbler from Back To My Southern Roots
• Raspberry-Blueberry Crisps from Karen’s Kitchen Stories
• Blackberry Dumplings from Palatable Pastime
• S’mores Creme Brulee from Jolene’s Recipe Journal
• Mini Cherry Pies from Our Sutton Place

Four years ago: Strawberry Avocado Salad with Pistachio-Crusted Goat Cheese

Five years ago: Gluten-Free Cherry-Berry Galette

Six years ago: Single Serving Oven-Fried Onion Rings

Eight years ago: Orzo with Parmesan and Basil

Nine years ago: Italian Herb & Cheese Fettucine

BERRY LAVENDER CUPCAKES

Print

Yield: 12 cupcakes Cooking Time: 25 MInutes 25 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup chopped blackberries and blueberries

FROSTING

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1-1/2 cups powdered sugar
• 1/2 tsp lavender extract
• 1 Tbsp heavy cream (or milk)
• A couple drops of purple food coloring
• Extra berries and dried lavender, for garnish

Directions

1. For the cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with liners, and set side.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped berries, and beat on medium speed until evenly distributed.
3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
4. For the frosting: While the cupcakes cool, prepare the frosting.  In a large bowl, beat butter and sugar until light and fluffy. Mix in lavender and cream until distributed. Add drops of food coloring until it reaches a light purple color. Add more powdered sugar or cream to reach desired consistency.
5. When the cupcakes are completely cool, frost and top with berries and dried lavender.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

What’s better than a glass of rosé? Baking into a cupcake topped with fresh raspberry frosting and sprinkles.

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One good thing to come out of all this social isolation? Lots of Skype dates with friends! One friend even rounded up a bunch of local comedians and hosted a virtual live stand up show.

Both Bob and I have had happy hour skype sessions with friends, drinking our beverage of choice. That way anyone needing a drink during this mayhem doesn’t have to drink alone.

I decided to eat my wine instead of drinking it in order to make these rosé cupcakes topped with fresh raspberry frosting. Topped with plenty of sprinkles to help brighten your day.

To create these cupcakes, I had help from Adams Extract twice as strong vanilla extract, natural food coloring, and Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend. Be sure to scroll down below the recipe to enter the giveaway made possible by these sponsors and more!

Friday #SpringSweetsWeek Recipes

• Blueberry French Toast Casserole by Fresh April Flours
• Buttermilk Birthday Cake with Creamy Chocolate Frosting by Karen’s Kitchen Stories
• Caramel Pecan Cannoli by Palatable Pastime
• Carrot Cake Muffins by Books n’ Cooks
• Cinnamon Swirl Quick Bread by Shockingly Delicious
• Dark Chocolate Raspberry Almond Truffles by Family Around the Table
• Disney Spring Treat Lemon Cheesecake by Simply Inspired Meals
• French Silk Tartlets by That Recipe
• Gluten Free Blackberry Mocha Brownies by Frugal & Fit
• Hummingbird Pancakes with Homemade Pineapple Syrup and Candied Pecans by Hezzi-D’s Books and Cooks
• Lemon Blueberry Fritters by Cindy’s Recipes and Writings
• Lemon Bundt Cake with Lemon Glaze by Blogghetti
• Lemon Cheesecake Ice Cream with Strawberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Lemon Poppy Seed Poke Cake by Cheese Curd In Paradise
• Lemon Poppyseed Bars by Cookaholic Wife
• PEEPS Crispy Treats by A Kitchen Hoor’s Adventures
• Raspberry Moscow Mule Cupcakes by Strawberry Blondie Kitchen
• Raspberry Rosé Cupcakes by The Spiffy Cookie
• Spring Cut Out Cookies by A Day in the Life on the Farm
• Strawberry Banana Bread with Cinnamon Chips by Sweet Beginnings
• Strawberry Lemonade Cupcakes by Jen Around the World
• Strawberry Rhubarb Bread by Jolene’s Recipe Journal
• Strawberry Shortbread Bars by A Savory Feast
• Vegan Lemon Berry Sweet Rolls by The Baking Fairy

Three years ago: Root Beer Glazed Ham

Four years ago: Weekly Meal Plan: March 28-April 3

Five years ago: Blood Orange Curd

Six years ago: Pig Cupcakes

Seven years ago: Dark Chocolate Peanut Butter Half & Half Cookies

RASPBERRY ROSÉ CUPCAKES

Print

Yield: 2 dozen Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CUPCAKES

• 1 box white cake mix
• 1/3 cup plain Greek yogurt
• 1-1/3 cup rosé wine
• 3 eggs, room temperature
• A couple drop Adams Extract red food coloring, if desired

FROSTING

• 1 cup unsalted butter, room temperature
• 1 tsp Adams Extract twice as strong vanilla extract
• 1/2 tsp salt
• 6 oz. fresh or frozen raspberries, pureed, plus extra for garnish
• 3–4 cups powdered sugar, sifted
• Fresh April Sprinkles The Final Rosé Swanky Sprinkle Blend (white, pink, gold), for decoration

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together cake mix, yogurt, wine and eggs for about 3 minutes until nice and smooth. Spoon batter into 24 cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow cupcakes to cool completely.
4. To make the frosting, cream butter, vanilla, and salt in a mixer bowl. Add 1 powdered sugar and blend well. Scrape the sides of the bowl. Blend the raspberry sauce into the frosting. Add the remaining powdered sugar, 1 cup at a time.
5. When the frosting is not runny, but still a bit thick, continue whipping for another 5–10 minutes so the frosting becomes light and fluffy. Refrigerate for an hour then pipe frosting on cool cupcakes. Garnish with fresh raspberries and sprinkles if desired.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

a Rafflecopter giveaway

This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Spice cupcakes stuffed with homemade pumpkin butter and topped with brown sugar frosting. Don’t forget the fun sprinkles!

I cheated a little with this recipe. Originally I planned on making the cupcakes from scratch but I found a box of spice cake mix in my pantry and decided it was fate. Besides who doesn’t love doctored up cake mix? These unsuspecting spice cupcakes are stuffed with pumpkin butter post-bake and topped with brown sugar frosting. Garnished with cup festive sprinkles from Sweets & Treats and you’d never guess it started with a boxed cake mix!

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Dairy Free Iced Coconut Pumpkin Spice Latte from Frugal & Fit
Easy Pumpkin Frappuccino from The Bitter Side of Sweet
Pumpkin Bubble Milk Tea from Daily Dish Recipes
Pumpkin Pie Milkshake from Seduction In The Kitchen
Pumpkin Pie Smoothie from Sweet Beginnings
Pumpkin Red Sangria from Love & Confections

Pumpkin Breakfasts & Baked Goods:
Air Fryer Pumpkin Spice Donut Holes from Blogghetti
Pumpkin Granola from It Bakes Me Happy
Pumpkin Overnight French Toast with Pecan Praline Topping from Food Above Gold
Pumpkin Waffles with Orange Cream Cheese from My Sweet Zepol
Snickerdoodle Pumpkin Bread from Strawberry Blondie Kitchen

Savory Pumpkin Recipes:
Pumpkin and Cheddar Pierogies from A Kitchen Hoor’s Adventures
Pumpkin and Sausage Tacos from Our Good Life
Pumpkin Broccoli Cheddar Soup from The Crumby Kitchen
Pumpkin Mac and Cheese from Cindy’s Recipes and Writings
Pumpkin Parmesan Risotto with Bacon from Cheese Curd In Paradise

Pumpkin Desserts:
Layered Pumpkin Cheesecake Pie from Palatable Pastime
Mini Pumpkin Pie Hand Pies from The Beard and The Baker
Pumpkin Butter Cupcakes with Brown Sugar Frosting from The Spiffy Cookie
Pumpkin Cookies and Cream Ice Cream from Karen’s Kitchen Stories
Pumpkin Gingersnap Cheesecake from The Redhead Baker
Pumpkin Honey Bun Cake from Family Around the Table
Pumpkin Pie Cheesecake Brownies from Big Bear’s Wife
Pumpkin Spice Snickerdoodles from Creative Southern Home
Spiced Pumpkin Pecan Bundt Cake with Maple Glaze from Shockingly Delicious

Three years ago: Weekly Meal Plan #31

Four years ago: No-Bake Apple Cheesecake Pie

Five years ago: Amaretto Spiced Apple Cider

Six years ago: Stuffed Red Velvet Truffles

Seven years ago: Homemade Yellow Cake Mix

PUMPKIN BUTTER CUPCAKES WITH BROWN SUGAR FROSTING

Makes 2 dozen

Ingredients:

CUPCAKES

1 (15.25 ounce) box spice cake mix (plus ingredients on box)

1 cup pumpkin butter

FROSTING

1/2 cup (1 stick) unsalted butter

3/4 cup Dixie Crystals light brown sugar, packed

1/4 cup heavy cream

1/2 tsp vanilla extract

2 cups Dixie Crystals powdered sugar

Festive sprinkles (I used Sweets & Treats)

Directions:

1. Preheat oven to temperature indicated on the box, and two 12 muffin pans with cupcake liners*.
2. In a large bowl, mix dry cake mix and ingredients on box as directed. Divide evenly in the muffin pans and bake as directed. Allow to cool completely.
3. While the cupcakes cool, prepare the frosting. In a medium saucepan over medium low heat bring the butter, brown sugar, and heavy cream to a boil, stirring constantly. Once it maintains a boil, remove from heat immediately and allow to cool completely.
4. Transfer the brown sugar mixture into the bowl of your stand mixer fitted with the whisk attachment. With the mixer on low, slowly add in the powdered sugar. Turn the mixer speed up to medium and continue mixing until creamy and combined, scraping the sides of the bowl as necessary.
5. Once the cupcakes are cool, using a paring knife, carve out a portion from the top of the cupcake (about 1/2-inch deep). Spoon about 2 teaspoons of the pumpkin butter into the hole. Pipe frosting on each cupcake and top with sprinkles.

* I used Sweets & Treats gold liners
Source: Cupcakes a Spiffy Cookie original, frosting from Cookies & Cups.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

Apparently it’s not good enough that we already have a National Cupcake Day (December 15 ), because today is the national celebration of cupcake lover’s. I’m not entirely sure what the difference is – the prior is a day where people celebrate the existence of cupcakes, while the latter is a celebration of the people who love cupcakes? Either way cupcakes are clearly involved so I am joining my Festive Foodie clan today in sharing all the cupcake recipes (listed just before my recipe).

I don’t make cupcakes/cakes very often because I am more of a cookie girl (bet you didn’t know that :-P), but that’s not to say I do not enjoy them. I love that they can be just as creatively flavored as cookies but get a bit fancier with the application of frosting and garnishes. In this scenario I decided to embrace the summer bounty by making fresh strawberry cupcakes with a little hint of basil mixed in (plucked from my garden), topped with chocolate balsamic frosting. Top it with more strawberries, basil, and balsamic reduction and it’s a sexy looking cupcake.

Cupcakes for Cupcake Lovers Day!

Hosted by Valentina | The Baking Fairy

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy
Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm
Brown Cow Cupcakes by Palatable Pastime
Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks
Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook
Chocolate Cupcakes with Dulce de Leche Frosting by Cooking for my Soul
Chocolate Irish Cream Cupcakes with Irish Cream Frosting by Daily Dish Recipes
Cookies & Cream Cupcakes by Karen’s Kitchen Stories
Creamsicle Cupcakes by Red Cottage Chronicles
Gluten Free Rocky Road Cupcakes by Frugal & Fit
Honey Lemon’s HoneyBee Cupcakes by Simply Inspired Meals
Lemon Cupcakes with Coconut Frosting by The Olive Blogger
Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla
Lost Princess Cupcakes by Seduction in the Kitchen
Orange You Glad Cupcakes by Cindy’s Recipes and Writings
Peanut Butter & Jelly Cupcakes by The Beard and The Baker
Pineapple Coconut Cupcakes by Crumb Top Baking
Pink Lemonade Cupcakes by Bowl Me Over
Pudding Pop Cupcakes by Nik Snacks
Small Batch Chocolate Cupcakes with Cookie Dough Frosting by Join Us, Pull Up a Chair
Strawberry Basil Cupcakes with Chocolate Balsamic Frosting by The Spiffy Cookie
Strawberry Cupcakes by Confessions of a Baking Queen
Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats
Sweet Summertime Cupcakes by Cooking with Carlee
Vanilla Bourbon Bacon Cupcakes by Our Good Life
Vegan Red Velvet Cupcakes by Simple Family Crazy Life
Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

One year ago: DIY Marbled Clay Ring Dish

Three years ago: Raspberry Cheesecake Stuffed Dark Chocolate Hazelnut Cupcakes

Five years ago: Eggplant Parmesan with Parsley Orzo

Six years ago: Dark Chocolate Cherry Almond Granola Bars

STRAWBERRY BASIL CUPCAKES WITH CHOCOLATE BALSAMIC FROSTING

Makes 12 cupcakes

Ingredients:

CUPCAKES

1 cup sugar

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

2 eggs

2 tsp vanilla extract

1-1/2 cups all-purpose flour

1-1/4 tsp baking powder

1/4 tsp salt

1 cup chopped and mashed strawberries

1 Tbsp minced fresh basil (or 1 tsp dried)

FROSTING

4 oz. semisweet chocolate, chopped

2 Tbsp milk

1/4 cup solid vegetable shortening

1/4 cup unsalted butter, room temperature

1/2 tsp vanilla extract

1 tsp balsamic reduction, plus more for garnish

2 cups powdered sugar

Sliced strawberries, for garnish

Basil leaves, for garnish

Directions:

1. For the cupcakes: Preheat oven to 350 degrees F.
2. Beat butter and sugar together in the bowl of an electric mixer until fluffy, about 2-3 minutes. Add eggs and vanilla extract and mix until combined. Add flour, baking powder and salt with the mixer on low speed, then gradually increase speed. Add in chopped strawberries and basil, and beat on medium speed until evenly distributed.
3. Pour into cupcake liners, filling 2/3 of the way full, and bake for 20-25 minutes or until set. Let cool before frosting.
4. For the frosting: While the cupcakes cool, prepare the frosting. Microwave chocolate with milk in microwavable bowl on medium-high for 1-2 minutes; stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter, vanilla, and balsamic reduction. Gradually add the sugar, one cup at time, beating on low speed. Add cooled chocolate and beat until light and fluffy.
6. Frost cooled cupcakes and if desired top with a slice of strawberry, basil leaf, and a drizzle of balsamic reduction.

Source: Cupcakes adapted from How Sweet It Is and frosting adapted from my Chocolate Lover’s Cupcakes.

This post and recipe was created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

Love carrot cake? Meet it’s slightly more sophisticated and just as easy to make cousin, parsnip-ginger cake with a browned butter cream cheese frosting. Or rather cupcakes.

It’s day 3 of #EasterSweetsWeek and my second recipe! When it comes to Easter desserts, carrot cake is the first thing that pops into my head. But after discovering a restaurant in town called Little Eater I was turned on to parsnip cake, or rather cupcakes, and I knew since that fateful day of my first bite that I would be making them for Easter. And yes it’s been months so I’ve been waiting awhile for this!

This recipe is based off my my favorite carrot cake recipe and the actual recipe that Cara Mangini, owner and founder of Little Eater, shares in her cookbook titled The Vegetable Butcher – a name she acquired while working at Eataly. The biggest difference from my original recipe is obviously the use of parsnips but also the addition of lots of ginger, both fresh and ground. Another is that the parsnips are cooked a little bit prior to adding to the cupcake batter to soften them.

Since you’ll already be grating your fresh ginger with a Microplane zester, you could also go the extra mile and grind up your own fresh, dried cinnamon, nutmeg, etc, but I did not this time around. But could you imagine how much more fragrant all the spices would be? Add these cupcakes to the list of scents I want in candle form asap.

Another slight difference is browning the butter prior to making the cream cheese frosting and hence giving rise to this lengthy recipe title. But doesn’t it sound better knowing there’s a browned butter cream cheese frosting than just leaving it at “Parsnip-Ginger Cupcakes”? I couldn’t keep that secret from you.

Surprisingly, despite all those flavor components going on the end result is subtler than expected. So if you are a carrot cake purist and are feeling hesitant about trying this “weird” version, don’t be. You may surprise yourself by how much you enjoy them. Bob was skeptical but he was sold after one bite.

If you think this recipe sounds good, you have to check out everyone else’s recipes for today which are listed at the end of this post along with all the giveaway information that you definitely should enter as well! I wish I could win it so the nest best thing would be if one of my followers did!

Two years ago: Pineapple Meringue Pie

Three years ago: Blood Orange Curd

Four years ago: Pig Cupcakes

Five years ago: Dark Chocolate Peanut Butter Half & Half Cookies

PARSNIP-GINGER CUPCAKES WITH BROWNED BUTTER CREAM CHEESE FROSTING

Makes 1 dozen

Ingredients:

CUPCAKES

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp salt

1/2 cup vegetable oil, divided

1-1/2 cups grated parsnips (about 8 oz.)

1/2-inch knob fresh ginger (0.5 oz.) peeled and grated

2 eggs, room temperature

1/2 cup Dixie Crystals pure cane sugar

1/2 cup packed brown sugar

1 tsp Adams Extract vanilla extract

1/2 cup chopped pecans or walnuts, optional (or raisins)

FROSTING

1/4 cup (1/2 stick) unsalted butter, room temperature

4 oz. cream cheese, room temperature

1/2 tsp Adams Extract vanilla extract

2 cups Dixie Crystals confectioners powdered sugar

1/2 cup chopped walnuts or pecans, optional

Directions:

1. Preheat oven to 350 degrees. Line cupcake pans with liners and set aside.
2. Heat 2 tablespoons oil in a medium skillet over medium heat. Add parsnips and fresh ginger, stirring to coat. Cook, stirring occasionally, until fragrant and tender, about 5 minutes. Remove from heat and allow to cool.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
4. In a large bowl, beat together eggs, remaining oil, sugars and vanilla. Add flour mixture and stir until incorporated. Fold in parsnips and nuts, if using. Pour into prepared cupcake pans.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. While the cake cools, make the frosting. In a small skillet over medium-low heat, melt the butter and simmer until it turns brown and nutty. Remove pan from the heat and pour the butter into a large heatproof bowl to stop the cooking. Set aside to cool.
7. Once cooled, add cream cheese and vanilla extract and beat until fluffy. Slowly add the confectioners’ sugar 1/2 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy. Frost cupcakes and top with chopped nuts, if desired.

Source: Adapted from my Carrot Cake with Cream Cheese Frosting and The Vegetable Butcher by Cara Mangini.

Check out the amazing #EasterSweetsWeek recipes from our bloggers today!

Cakes & Cupcakes:

• Parsnip Cupcakes from The Spiffy Cookie
• Almond Peach Cake from The Food Hunter’s Guide to Cuisine
• Pastel Zebra Layer Cake from Nik Snacks
• Coconut Cream Cake from Miss in the Kitchen

Cookies:

• Robin Egg Macarons from Big Bears Wife
• Piña Colada Biscotti from My Sweet Zepol

Baked Desserts:

• Cadbury Caramel Cream Egg Creme Bruelee from Sweet ReciPEAs
• The Best Egg Custard Tarts from Comfortably Domestic
• Creamy Blueberry Pie from Delightful E Made
• Strawberry Donuts from A Blender Mom
• Carrot Cake Donuts from Eat Move Make

No Baked Desserts:

• Peanut Butter Pinwheels from The Domestic Kitchen
• Malted Robins Egg Cheesecake Dip from Life’s Ambrosia

Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.

This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

PRIZE #1

Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!

PRIZE #2

Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.

PRIZE #3

Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple themed goodies from Sur La Table

PRIZE #4

Prize #4 — Anolon is giving one (1) winner a Anolon® Vesta 9-Inch Square Baker in Cobalt Blue

PRIZE #5

Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip and a classic zester/grater

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from Marh 26th – April 1st at 12AMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #EasterSweetsWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.

These spooky and delicious cupcakes are the perfect treat for all ages. Adults and kids will scream over these eyeball cupcakes with a gooey red center.

Today is my second recipe for #Choctoberfest! I went with white chocolate this time and put a spooky twist on it for Halloween. While I was making them, my boyfriend told me I was cruel making a cupcake that’s “bloody” inside because it’ll scare the kids. My response? Who said anything abut kids eating these?? All my adult friends will love them! But I’m sure as long as your child isn’t squeamish they will enjoy these too. After all, what kid refuses a cupcake?

These are super simple to create, which is perfect for my child-like decorating skills. The most difficult part is probably cutting a little crevasse cut into the tops which is promptly filled with raspberry jam and then covered with white chocolate frosting. Then all that’s left is to place a colored candy coating disc in the middle, dot it with some black frosting, and draw lines with a toothpick dipped in red food coloring. Seriously, you could totally make these with your kids.

Please check out all the other choc-tastic recipes featured today, listed at the end of this post! And make sure you don’t forget to enter the GIVEAWAY!

One year ago: Fig, Prosciutto & Arugula Pizza

Two years ago: Apple Cinnamon Peanut Butter Bagel Bites

Three years ago: Peanut Butter Baklava Bars

Four years ago: Pork Chops with Pineapple Fried Rice

Five years ago: White Chocolate Coconut Chili Macadamia Nut Cookies

WHITE CHOCOLATE-RASPBERRY EYEBALL CUPCAKES

Makes 2 dozen cupcakes

Ingredients:

CAKE

3 eggs, room temperature

1/3 cup vegetable or canola oil

1 cup milk

1 tsp vanilla extract

1/2 cup vanilla or plain Greek yogurt

1 (16.25 oz.) box white cake mix

FROSTING

9 oz. white baking chocolate coarsely chopped

1/4 cup milk, divided

1/2 cup solid vegetable shortening

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

4 cups confectioners’ sugar

Black food coloring

DECORATION

1/2 cup raspberry (or strawberry jam)

24 green or blue candy coating discs

Red food coloring

Directions:

1. Preheat oven to 350 degrees and line muffin pans with cupcake wrappers.
2. In a large bowl whisk together the eggs, oil, extract, milk and Greek yogurt until smooth. Whisk in cake mix.
3. Scoop batter into prepared muffing cups, filling each 3/4 full. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
4. While the cupcakes cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in microwavable bowl on medium-high for 1-2 minutes, stirring halfway through the cooking time. Stir until smooth and set aside.
5. In a large bowl, cream together shortening, butter, and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy. Set aside 1 Tbsp of the frosting and dye it black.
6. Once the cakes are cool, using a paring knife, carve out a portion from the top of the cupcake (about 1/2-inch deep). Spoon about 1 teaspoon of the jam into the hole. Spread frosting on each cupcake, top with a candy disc for the “iris”, dot it with a bit of black frosting for the “pupil”, and then dip toothpicks into red food coloring to draw “veins” on the white frosting.

Source: Cake adapted from my USA Soccer Cake and my Strawberry Stuffed Cupcakes.

Another wonderful #cabinlife weekend has come and gone and wish it could have been more than just a weekend, although we did extend it to a 3 day weekend this time. As per usual before departing we all gathered for one last meal in town. But upon arrival, after being disconnected from the world all weekend, we learned of the horrifying event that occurred in Orlando this weekend. The hatred demonstrated by such an act is heartbreaking and makes my faith in humanity waiver.

In light of this event I thought about changing today’s recipe to something heart shaped and rainbow colored as a food-related way to express “more love, less hate” but decided to stick with these cupcakes as they are one of the treats I brought to the cabin this weekend to share with my friends. Not that baking can fix anything that happened in Orlando but it’s my way of spreading the love. And these cupcakes are a marriage of fruit and chocolate, or more specifically raspberry cheesecake and dark chocolate hazelnut cupcakes.

I made these beauties with Peanut Butter & Co’s new dark chocolate hazelnut spread called Chocmeister! Enter to win your own jar to try out using the widget located at the bottom of this post. Don’t want tot leave it up to chance? Use coupon code “Chocolatey” to get $1 off a jar now through July 31, 2016. Order HERE.

Two years ago: Eggplant Parmesan with Parsley Orzo

Three years ago: Dark Chocolate Cherry Almond Granola Bars

RASPBERRY CHEESECAKE STUFFED DARK CHOCOLATE HAZELNUT CUPCAKES

Makes about 2 dozen

Ingredients:

FILLING

8 oz. cream cheese, room temperature

1 egg, room temperature

1/4 cup sugar

1/4 cup raspberry preserves

Red food coloring (optional)

Raspberries, for topping

CUPCAKES

1-1/4 cups all-purpose flour

2 Tbsp dark cocoa powder

1-1/2 tsp baking powder

1/2 tsp salt

1 cup packed brown sugar

6 Tbsp (3/4 stick) unsalted butter, room temperature

1 tsp vanilla extract

1/2 cup Chocmeister dark chocolate hazelnut spread

2 eggs, room temperature

1/2 cup milk, room temperature

Directions:

1. Preheat oven to 350 degrees. Line two regular cupcake pans with paper cups, set aside.
2. In a medium bowl, beat the cream cheese, egg, and sugar on medium speed until light and fluffy (about 2 minutes). Stir in the preserves (and dye if using) until incorporated. Set aside.
3. In another medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. In a large bowl, cream together the brown sugar, butter, and vanilla. Add chocolate hazelnut spread and beat until smooth. Add eggs one at a time, beating well after each addition. Add milk and flour mixture in two alternating batches and stir until just mixed.
5. Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until the cups are about two-thirds full. Bake 22-28 minutes, or until the tops spring back lightly when touched.
6. Cool in pans for 10 minutes. Remove to wire racks to cool completely. Top with raspberries and serve. (Store any leftovers in the fridge.)

a Rafflecopter giveaway

Source: Adapted from my Dark Chocolate Peanut Butter Cupcakes and Bake or Break.

Disclosure: As a part of the Yum Squad, I was provided with a complimentary jar of Chocmeister by Peanut Butter & Co. I was not otherwise compensated. All thoughts and opinions are entirely my own.

Bite sized lime cupcakes are topped with fresh blueberry frosting. I bet you can’t resist eating just one.

What a week/weekend I had. One of the cats got sick, signed up for a 65 mile bike ride benefiting cystic fibrosis (help me with my fundraising goals HERE), my mom and stepdad came to visit for the weekend, and Sunday night saw The 1975 in concert. All while still attempting to kick whatever sickness/cold I caught while in Memphis the weekend before. And I still managed to whip up these cupcakes for my stepdad’s 76th birthday yesterday! I sent them off with most of them in hopes that they would make great treats for the drive back home. If they had all remained here, they would’ve been a force to be reckoned with as they are a little too easy to pop into your mouth, one after another.

Two years ago: Strawberry, Rhubarb & Pear Salad

Three years ago: Strawberry Basil Gelato

Four years ago: Apricot White Chocolate Granola Bites

Five years ago: Chicken and Veggie Nuggets

MINI LIME CUPCAKES WITH BLUEBERRY FROSTING

Makes approximately 6 dozen mini cupcakes

Ingredients:

CUPCAKES

1 box white cake mix

3 eggs, room temperature

1/3 cup vegetable or canola oil

1/4 cup fresh lime juice

Zest from 1 lime

3/4 cup milk

1/2 cup plain Greek yogurt

FROSTING

8 oz. cream cheese, room temperature

8 Tbsp (1 stick) unsalted butter, room temperature

5 cups powdered sugar

1/4 cup pureed blueberries (about 1/2 cup whole), plus more for garnish

1 tsp fresh lime juice

1/2 tsp vanilla extract

1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees and line mini cupcake pans with paper cups*, and set aside.
2. In a large bowl whisk together the eggs, oil, lime juice, zest, milk and yogurt until smooth. Sift in cake mix.
3. Fill prepared cups 3/4 to the top. Bake for 15-20*, or until a toothpick inserted in the middle comes out clean. Remove from pan and allow to cool on cooling rack.
4. Meanwhile prepare the frosting. In a medium bowl, beat the cream cheese and butter until creamy then add the powdered sugar, pureed blueberries, lime juice, extract, and salt. Continue beating until very light and fluffy. Add more powdered sugar to reach desired consistency. Store in the refrigerator until somewhat stiff, before using. (May be stored in the refrigerator for 3 days.)
5. When cool, spread or pipe onto the cupcakes and garnish with a blueberry.

*If you want to make about regular sized cupcakes, use a regular cupcake pan and bake for 20-25 minutes. Makes about 2 dozen.

Source: Adapted from my Rainbow-Surprise Lemon Cake and Lemon Coconut Cake with Blueberry Frosting.