Orange crush soda cupcakes

Sunday night Dessert : Orange soda cupcakes

I hope everyone had a good weekend . 
Orange soda cupcakes are my sister favorite . So, these babies don’t last long in my house. If you a really orange cake or frosting, you should add 3-6 drops of food coloring. My frosting is a very light orange. Be careful with the coloring, sometimes people go a little crazy with how many drops they add.



2 1/2 cups – all-purpose flour
1 teaspoon – baking soda
1/4 teaspoon – salt

1 cup – unsalted butter, softened
2 cups – Domino® Granulated Sugar
4 – large eggs

1 cup of orange soda

1 tablespoon – orange extract
1 1/2 Tbsp finely grated orange zest (from about 1 1/2 oranges)

1 or 2 drops of orange food coloring 

Orange Buttercream Frosting

2 cups – unsalted butter, softened
4 cups – Domino® Confectioners Sugar
2 teaspoons – vanilla extract
2 tablespoons – water
1 teaspoon – orange extract
2 to 4 drops – orange food coloring (optional)


1.Preheat oven to 350°F. Prepare baking pans with cupcake liners. In a large bowl, whisk first 3 ingredients. In a small bowl, combine the next 3 ingredients; set aside.

 2.In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time. Add extract, soda, zest and 2 to 4 drops food coloring, mixing  well. Add flour mixture. Mix until well combined.

3. Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before frosting.

4.In a med. bowl, blend butter until smooth; slowly add confectioners’ sugar until combinedAdd vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. 

5. Add extract and food coloring to frosting, mixing well.

6. Frost cupcakes anyway you like. Serve when ready.

Adapted from Domino sugar

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Banana pudding cupcakes

I hope everyone had a beautiful holiday. Today I’m posting one of my favorite recipes . Banana pudding cupcakes, if you haven’t tried to make them, you absolutely have to. It’s very creamy and  moist recipe.If you’re a fab of banana pudding like me you will love it.  It reminds me of my childhood, “Soul food Sundays” where my grandma would cook the delicious food ever. And banana pudding was one of my favorite desserts she would make. So, this is in honor of her. Hope You like it.

1 box of vanilla cake mix
1 box of banana cream instant pudding and pie filling mix
1 cup of milk
1/2 cup of vegetable oil
3 eggs
1 cup of mashed bananas 
2 cups vanilla wafers cookies crushed 
6 cups of frozen whipped topping {thawed}
2/3 cups of vanilla wafer

1.Preheat oven at 350. Place paper baking cups in each of 24 regular size or mini size.

2.In large bowl, beat cake mix, pudding mix, milk, oil and eggs with mixer on low speed 30 seconds. Beat on med. speed for 2 mins, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among cupcake cups.

3.Bake for 25 to 30 mins. or until toothpick comes out clean.
Cool for a few mins, remove from pans to cooling racks.

4.Frost cupcakes with whipped topping. Sprinkle with 2/3 cup of crushed cookies.

Banana cupcakes with hazelnut peanut butter chocolate frosting



  • 1/2 cup softened butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 3 small or 2 medium very ripe bananas, peeled and cut into chunks
  • 1/4 cup honey
  • 1/4 cup yogurt or buttermilk
  • 1 teaspoon vanilla extract or 1/2 teaspoon banana flavor, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground nutmeg, optional
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Cake Enhancer, optional, for moist texture


  • 2 cups confectioners’ sugar
  • 3/4 cup hazelnut chocolate peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional, to taste
  • 1/3 to 1/2 cup milk or half & half
  • 1 1/3 cups crushed honey roasted peanuts, to garnish

1) Preheat the oven to 350°F. Lightly grease a standard muffin or cupcake pan; or line with papers, and grease the papers.

2) Beat the butter and sugar in a mixing bowl until well combined.
3) Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that’s OK.
4) Add the banana, honey, and yogurt or buttermilk, beating until well combined. Again, the mixture may look lumpy or curdled; that’s OK.
5) Add the vanilla or banana flavor, baking powder, baking soda, salt, spices, flour, and Cake Enhancer. Beat until thoroughly combined.
6) Scoop the batter into the prepared pan, filling the wells almost full; a muffin scoop works well here.
7) Bake the cupcakes for 24 to 27 minutes, until a cake tester or toothpick inserted into the center of one comes out clean, or with a few moist crumbs clinging to it.
8) Remove the cupcakes from the oven, and place the pan on a heatproof surface. As soon as you’re able, tilt the cupcakes in the wells of the pan; this prevents their bottoms from steaming.
9) When the cupcakes are completely cool, make the frosting. Beat together the confectioners’ sugar, peanut butter, vanilla, and salt until crumbly.
10) Add 1/3 cup of the milk or half & half, beating to combine. If the frosting isn’t soft enough to spread easily, add more liquid a tablespoon at a time, beating after each addition.

11) Put the crushed peanuts in a bowl. Frost the cupcakes, using about 42g (1 1/2 ounces) frosting for each. As you frost each cake, dip it into the crushed peanuts, turning it to cover the frosting completely.
12) Transfer cupcakes to a rack to set briefly; then cover and store airtight until you’re ready to serve them. They’ll stay fresh for a day or two; longer, if you’ve used Cake Enhancer.

{adapted from king arthur flour}

Raspberry swirl cupcakes

The best part about this recipe is the white clouds {whip cream or cool whip} top with fresh raspberries. 
A good friend made these cupcakes for a couple of years ago for my birthday. I hope you guy’s like it.
This is a cake  mix recipe, but you can make it from scratch.
  • Prep: 20 min. Bake: 20 min. + cooling
  • Yield: 24 Servings



  • 1 package white cake mix (regular size)
  • 1/4 cup raspberry pie filling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 can of Reddi wip or cool whip
  • Fresh raspberries 
Before the swirl

Press down softly and quick, then put in freezer for 5-8 mins


  • Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.   
White clouds – Right before serving, I used Reddi wip with the nozzle, just press down softly and quick. You don’t want to over flow just enough to fill in top of the cupcake cups. Repeat for each cupcake. And chill in freezer for 5-8 mins. Take out and it’s ready to eat.

Cool Whip- just use a teaspoon of cool whip for each cupcake and repeat with the same directions as above.

{adapted from taste of home. with my own twist.}
Original recipe: Cupcakes

Devil food chocolate heart cupcakes

Make these moist and yummy devil food cupcake for valentines day.


  • 3/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 cup hot water
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs, room temperature
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1 cup sour cream, room temperature
  • 1 can of strawberry frosting


Silicon heart shape pan.


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
  3. Divide batter evenly among lined cups, filling each three-
    quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  4. Take 3 tablespoons of strawberry frosting and place in a microwave safe bowl. Then place in microwave heat on high for 30 seconds. Then simply drizzle over the cupcakes.

Red Velvet Cupcakes

Red velvet cupcakes

I’m a new yorker born and raised, but i love southern food. My dad is from the south and my grandmother was always in the kitchen cooking everything from scratch. She loved butter and fat. She was kind of like the african american paula deen. { I think this why i like her} This is paula’s recipe it’s so good. In the picture above, I piped it . But you decorate how you want to. Enjoy.
Total Time:
40 min
20 min
20 min
24 frosted cupcakes


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • Chopped pecans and fresh raspberries or strawberries, for garnish


Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.