Posts Tagged ‘Buttercream Frosting’

A lot of bloggers ask “What is your favorite cookie?”  Have you ever tried to answer that question??  It’s tough to narrow down the choices to just one cookie.  There are so many good cookies out there.  It all depends on what kind of mood you are in.  I won’t bore you with a list of different ones, but tough question right??  Or is it?

Anytime I have answered that question I always list at least 4 or 5.  Like a lot of other things in life, I prefer options and not to be shackled down by 1 particular favorite.  But there is undoubtedly a reoccurring cookie that always makes the list.  A frosted sugar cookie!  I can never turn it down.  There are a few rules though:  1) Sugar cookie must be soft  2)  Sugar cookie can be thin as long as it’s soft and kind of buttery (you know, like the tube of sugar cookie dough you buy in the refrigerator section at the grocery store.  Slightly under baked, those things are money.)  3.  Sugar cookie MUST have a 2:1 frosting to cookie ratio.  Thicker the cookie, that frosting better be piled on.

Although this cookie is always on the list, I have NEVER made a sugar cookie before.  I was always worried I would have too much flour on my countertop and dough, then they would turn out floury, or I would roll them too thick or too thin.  Besides it was so much easier to run to the store and pick up some Lofthouse cookies.  Instant gratification!  Lofthouse, as much as I love you, this homemade version is amazing!!  The cookie itself turned out pretty darn close to the original.  So soft and fluffy!  The best part, if my cookie was a bit too thick, I get to pile as much frosting on as I want!  Valentine’s Day is around the corner.  Have you started thinking about what to give all the “sweets” in your life?

(Printable Recipe)

Lofthouse Style Sugar Cookies

Recipe from Two Peas and Their Pod via RecipeSecrets.net

Makes 5-6 dozen cookies

Sugar Cookie Ingredients

  • 6 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups sour cream

Buttercream Frosting Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • Pinch of salt
  • 5-6 tbsp heavy cream

Sugar Cookie Directions

1.  In a large bowl, whisk together flour, baking soda, baking powder and salt.  Set aside.

2.  In another large bowl, cream together the butter and sugar on medium speed until light and fluffy, about 4-5 minutes.  Add eggs, one at a time, beating well after each addition.  Add vanilla extract and sour cream, beat on low speed until combined.

3.  With mixer on low speed, add dry ingredients and mix just until combined, scraping down the bowl as needed.  If your dough is a little sticky, that’s ok.  Place 2 large rectangles of plastic wrap on counter.  Divide dough into 2 equal portions and flatten into 1 1/2 inch thick rectangles.  Chill into refrigerator for alt east 2 hours or overnight.

4.  When ready to bake:  Preheat oven to 425 degrees.  Line large baking sheets with parchment paper or Silpats and set aside.

5.  Lightly flour the countertop and the top of the dough.  Using a rolling pin, roll the dough into 1/4 inch thickness.  Using cookie cutters, cut out cookies and place onto prepared pans.  Dip cookie cutters in pile of flour if needed to keep dough from sticking.  Bake for 7 minutes or until cookies are starting to turn slightly golden brown around the edges.  Immediately transfer cookies to a cooling rack when removed from oven.  Allow cookies to cool completely before frosting.

Buttercream Directions

1.  In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes.  Add vanilla extract and continue to beat until light and fluffy.  Slowly beat in powdered sugar, 1 cup at a time until fully incorporated.  Add salt.  Beat for an additional 1-2 minutes until smooth.  Add heavy cream, 1 tbsp at a time.  Continue to beat on medium-high speed for another 1-2 minutes until desired consistency as been met.  Add food coloring if desired.

2.  Once cookies have cooled completely, add frosting and sprinkles.  Allow frosting to set and then store in an air tight container.

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Although the temperatures are still in the 80’s in Charlotte, I couldn’t wait to switch over to fall flavors.  I was craving the warmth of either pumpkin or spice cake.  I was scouring the kitchen to see what other ingredients I had lying around and noticed some bananas that were jumping out of the fruit bowl to be used.  They had this look about them that said, “Please don’t place me in the freezer.  I would be much better as something sweet and delicious.”  And that is where this wonderful concoction was created.

First off the spice cake.  This was probably the best spice cake I have ever had!  It was so flavorful, light, and moist.  Take that wonderful cake and top it with some fluffy banana frosting, pure bliss.  It was the perfect light dessert to transition into fall.

(Printable Recipe)

Spice Cupcakes with Banana Buttercream Frosting

Spice Cake Cupcake Ingredients

Adapted from allrecipes.com

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 cup butter, room temperature
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups applesauce
  • 2 eggs, room temperature

1.  Preheat oven to 350 degrees.  Spray muffin pan with non-stick cooking spray and place cupcake liners in pan.

2.  In a large mixing bowl, combine flour, sugar, soda, salt, baking powder, and spices.  Whisk until combined.  Add butter, buttermilk, and applesauce to dry ingredients.  Beat for 2 minutes on medium speed, until well combined.  Beat in eggs, one at a time.

3.  Fill cupcake liners about 3/4 of the way full.  Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean.

4.  Allow cupcakes to cool in pan for 5-10 minutes.  Remove from pan and transfer to a cooling rack to cool completely.

Banana Buttercream Frosting


  • 1/2 cup butter, room temperature
  • 1/2 cup mashed banana, about 1 large banana
  • 1/2 tsp lemon juice
  • dash of salt
  • 3 cups powdered sugar

1. In a large mixing bowl, cream butter until light and fluffy.  Add salt and beat until combined  Meanwhile, in a small bowl, combine mashed banana and lemon juice.

2.  Slowly add powdered sugar to butter alternating with banana mixture.  Beating until combined after each addition.

3.  Beat until light and fluffy.  Place into piping bag and pipe frosting onto cooled cupcakes.


  • Make sure to add the lemon juice to the mashed banana to keep it from browning.
  • Instead of doing 2 batches of cupcakes,  I made 12 cupcakes and an 8×8 in cake.  Bake cake form 23-25 minutes.
  • Store cupcakes in an airtight container for up to 3 days.

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I’ve been noticing some sort of  lemon cupcake variation in the blog world lately and I had to jump on the bandwagon.  Soo glad I did!  The combo of lemon and fruit is light enough on those hot summer days when you are craving a cupcake but don’t want all the heaviness they sometimes leave.  Since lemon pairs so well with fruit, have fun playing around with the flavor profile of the frosting.  Blackberry, blueberry and blackberry, raspberry, strawberry, etc.   With the plethora of fresh berries right now, tailor your cupcakes for any type social gathering you may be attending this summer.

(Printable Recipe)

Lemon Cupcakes with Blueberry Buttercream Frosting

Lemon Cupcakes

Recipe adapted from Martha Stewart


  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs
  • Grated zest of 3 lemons
  • 2 Tbsp of fresh lemon juice
  • 1 tsp. vanilla extract
  • 1 cup buttermilk

1.  Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

2.   With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, 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 golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

Blueberry Buttercream Frosting

Adapted from Gimme Some Oven


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/4 cup blueberry puree
  • 2-3 tbsp blueberry juice (from puree)
  • 1 tsp. vanilla extract
  • 1 Tbsp. lemon zest
  • pinch of salt
  • 5-6 cups confectioner’s sugar

1.  With a mixer, cream the butter on medium speed until smooth.

2.  Add blueberry puree, blueberry juice, vanilla, lemon zest and salt, and mix on medium-low until well-combined.

3.  Gradually add in the powdered sugar, beating on low speed until combined. Then beat for 3-5 minutes on medium-high speed until light and fluffy.


  • Cupcakes are best served the day they are made.  
  • Store cupcakes in an air tight container in the refrigerator for up to 3 days.
  • For more of a lemon flavor in the frosting, simply add more lemon zest.

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One of my favorite ways to eat a banana is loaded with peanut butter.  Take that peanut butter filled ‘naner and top it with chocolate and I’m in heaven.  Finding the right cupcake recipe was a bit tricky.  I wanted the cupcake to be just that, not a muffin or banana bread, but rather a light and fluffy cake.  I was so happy with the outcome of this recipe!  They were exactly what I was looking for.  The whole flavor combo going on here is quite delicious and satisfying.  Sweet, salty, and chocolaty.  Yum!  Brent even came home with another empty container….Success!!

(Printable Recipe)

Banana Cupcake with Peanut Butter Frosting

For the Banana Cupcakes


  • 2 3/4 cup all-purpose flour
  • 1 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 1/2 cups mashed ripe banana (about 4 bananas)
  • 1/2 cup buttermilk

1.  Preheat oven to 325 degrees.  Line two 12-cup cupcake pans with paper liners.

2.  Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.

3.  In a large bowl, beat the butter on low speed until creamy, about 3 to 4 minutes.  Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes.  Scrape down the bowl, add the eggs and beat until just combined.  Scrape down the bowl again and add the bananas.  Beat until combined.  Turn the mixer on low.  Slowly alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture.  Scrape down the bowl, then mix on low speed for a few more seconds.

4.  Fill the cupcake liners about 3/4 full.  Bake for 18-22 minutes, rotating pans halfway through the baking time, until toothpick inserted in the center comes out clean.  Transfer the pans to a wire rack and let cool for 20 minutes.  Remove cupcakes from pan and place on wire rack to cool completely.

For the Peanut Butter Buttercream Frosting


  • 3 sticks unsalted butter, room temperature
  • 1 cup creamy peanut butter
  • 2 tbsp vanilla extract
  • 2 lbs confectioners’ sugar, sifted
  • 6-8 tbsp heavy cream (or milk, amount will be less)

1.  In the bowl of stand mixer, fitted with paddle attachment, or with a hand mixer, in a large bowl cream butter and peanut butter on medium speed until fluffy.  Turn the mixer on low speed and slowly add the confectioners’ sugar, and continue mixing until blended.

2.  Add vanilla and 4 tbsp of heavy cream. Blend on low speed until moistened.  Add an additional 1 to 4 tbsp of heavy cream until you have reached desired consistency.  Beat on high speed until frosting is smooth and fluffy.

3.  Pipe frosting onto cooled cupcakes.

For the chocolate drizzle


  • 1/2 cup 60% cocoa chips

1.  Heat chocolate in microwave for about 3-4 minutes stirring every 30 seconds.  Let cool for a few minutes.  Drizzle over cupcakes.

Banana Cupcakes:  Brown Eyed Baker

Peanut Butter Buttercream Frosting:  My Baking Addiction

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Remember a week or so ago when I posted this delicious, yet oh so simple drink??  Well…..

Chocolate cupcakes meet Hummer buttercream frosting!  These cupcakes are full of chocolate flavor, light, fluffy and (you know I hate this word but they really are) moist.  The frosting is pretty amazing!  I think I got just the right amount of flavor to come through without it overpowering the cupcake.  All the flavors work so well together.  Although I’m not the biggest chocolate cake/cupcake fan, when I find a good one, it’s definitely a keeper and this cupcake recipe is hands down a keeper.  Thanks for stopping by!!

(Printable Recipe)

Chocolate Hummer Cupcakes

Recipe adapted from My Baking Addiction

For the cupcakes:


  • 1 3/4 cup all-purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup freshly brewed hot coffee

1.  Preheat oven to 350 degrees.  Line a standard muffin tin with  paper liners, set aside.

2.  Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the large bowl of an electric mixer fitted with paddle attachment and mix on low-speed until combined.

3.  In a separate bowl, combine buttermilk, oil, eggs, and vanilla.  With the mixer on low-speed, slowly add the wet ingredients to the dry.  With mixer on low-speed, slowly add the coffee and stir until combined, stir the bottom of the bowl with a rubber spatula a few times.

4.  Using a large scoop, distribute batter evenly between 24 muffin wells, filling each well 2/3 full.  Bake for 18 to 22 minutes, or until a cake tester comes out clean.  Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

For the Buttercream:


  • 2 sticks unsalted butter, at room temperature
  • 1 lbs confectioner’s sugar, sifted
  • Pinch of salt
  • 1/2 tbsp Vanilla Vodka
  • 1/2 tbsp Kahlua
  • 1/2 tbsp Bailey’s
  • 1-2 tbsp milk

1.  In a large mixing bowl, cream butter with an electric mixer until fluffy.  Slowly add in confectioner’s sugar, and continue mixing until well blended.

2.  Add pinch of salt, vanilla, Vanilla Vodka, Kahlua, and Bailey’s.  Blend on low-medium speed until moistened.  Add 1 tbsp of milk and beat until thoroughly combined.  If frosting is too thick, gradually add in milk until desired consistency is reached.  Pipe frosting onto cooled cupcakes.

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I’ve been seeing baked goods with zucchini all over the blog world lately and I finally jumped on the bandwagon.  The texture of these soft pillows of sugary sweetness remind me a lot of pumpkin cookies.  Unlike a traditional cookie, these are cakey and chewy from the applesauce and zucchini.  Which also means they are a healthy cookie, no?!?  The butterscotch chips was a great add that I highly recommend!  Hope you all have a fantastic weekend!!  Thanks so much for stopping by!


(Printable Recipe)

Oatmeal Zucchini Cookies

Recipe from Trout Towers


  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup applesauce
  • 1 tsp cinnamon
  • 1 tsp salt
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 2 cups grated, unpeeled zucchini
  • 3 cups flour
  • 1 tsp baking soda
  • 3 cups oatmeal
  • 4 cups total of any/all of the following: butterscotch chips, chocolate chips, raisins, chopped nuts, etc

1.  Preheat oven to 350 degrees.

2.  Cream butter and sugars.  Add applesauce, cinnamon, salt, vanilla, and eggs.  Mix in grated zucchini.

3.  In a separate bowl, combine flour, soda, and oatmeal.  Mix into butter/sugar concoction.  Fold in chips, raisins, nuts and whatever you want.

4.  Drop rounded spoonfuls onto a greased cookie sheets.  Lumps should be roughly the size of large ping pong ball.  Wet the palm of your hand and flatten the lumps.  Bake for 10-12 minutes, or until they look almost done.  Allow to finish cooking on cookie sheet before transferring to cooling rack.

Buttercream Frosting

  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 2 tbsp milk

1.  Cream together butter and shortening.  Add in vanilla.  Beat in sugar 1 cup at a time until all is combined.  While mixer is on medium/high speed, beat in milk 1 tbsp at a time until desired consistency is achieved.


  • Cookies are great without the frosting as well!
  • I baked mine for 12 minutes and then pulled them out of the oven and allowed them to sit on the cookie sheet for an additional 4 minutes before transferring to cooling rack.

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