Super tender and moist chocolate cupcake base. Easy coconut buttercream. An adorable topping of toasted coconut and mini Easter egg candies for decoration. Even the Easter Bunny himself will want one of these cupcakes!

It doesn’t get much cuter than these easy Easter cupcakes!

These cupcakes are absolutely perfect for your Easter dinner or Easter brunch celebrations. Plus, they’re ridiculously easy to bake so you can get the kids involved in making these sweet treats, too!

Warning: they won’t last long on your Easter dessert table.

Sprinkle of Science

How to Make Easter Cupcakes

Do I Have to Use Dutch-Process Cocoa Powder?

Use Dutch-Process Cocoa Powder for best results, as it creates moist and tender cupcakes with a deeper color. Dutch-process tends to have a higher fat content and is less starchy than most grocery store natural cocoa powder products. You’re less likely to have dry cupcakes when using Dutch-process cocoa. If you don’t have or can’t find Dutched cocoa, check out the paragraph just below.

How to Use Natural Cocoa Powder Instead

Use the same amount of natural unsweetened cocoa powder in place of the Dutch-Process and omit the vinegar from the recipe. Learn more about Dutch-Process vs. Natural Cocoa powder here.

How to Bake with Coconut Oil

• Since the oil needs to be melted to incorporate into the batter, I find it easiest to measure melted.
• You can simply pop your glass container of coconut oil in the microwave without the metal lid and nuke until the top layer melts enough for the recipe.
• By the way, I also have a great Coconut Oil Chocolate Chip Cookie recipe and a Coconut Oil Brownie recipe to enjoy more of that coconut oil!

What if I Don’t Have Coconut Oil?

While I recommend using coconut oil if you can, vegetable or canola oil will also work just fine. Just make sure your oil is fresh and has no off aroma.

Coconut Milk Tips

Be sure to use canned full-fat coconut milk for beautifully rich, moist cupcakes. Vigorously shake the can before opening. If it’s still very separated, whisk until somewhat smooth before adding into the Easter Cupcake batter.

Can This Easter Cupcake Recipe be Made Into an Easter Cake Instead?

Absolutely! Check out my full article on how to convert cupcakes into cake (and vice versa!).

How to Make Easter Cupcakes Ahead of Time & How to Store

• Unfrosted: Store unfrosted Easter Cupcakes in an airtight container at a cool room temperature (about 67°F) for up to 2 days. Airtight containers work better than resealable bags to prevent the tops from becoming sticky.
• Frosted: Store frosted cupcakes in an airtight container for up to 8 hours at room temperature, or in the refrigerator for up to 2 days. Let come to room temperature before serving.
• If you need to prep these cupcakes further in advance, check out my freezing instructions below.

How to Freeze Easter Cupcakes

• If storing unfrosted Easter cupcakes for longer than a couple of days, wrap cupcakes individually in plastic wrap, to prevent freezer burn and taste transference.
• Place wrapped cupcakes inside an airtight container. Freeze for up to 3 months.
• To thaw: Unwrap the Easter cupcakes and allow to defrost at room temperature for about 1 to 2 hours. I don’t recommend defrosting in the fridge overnight, as this can cause a sticky cupcake top.
• Freezing the buttercream: Freeze the buttercream in an airtight container for up to 3 months. Defrost in the fridge overnight and re-whip with an electric mixer until light and fluffy again. Add a splash of cream to thin, or a tablespoon or two of powdered sugar to thicken, as needed.

More Easter Recipes You’ll Love:

• Brown Butter Carrot Cake
• Perfect Carrot Cupcakes
• Easter Blondies – made with Cadbury eggs!
• Lemon Cupcakes – the perfect spring cupcake!
• Chocolate Coconut Cookies

Tools for Easter Cupcakes:

• Cupcake liners – These ones are my favorite for cupcakes that don’t stick to the liner
• Offset spatula
• Gel food coloring
• Mini egg candies

Looking for more Easter Desserts? Check out my full collection of Easter recipes HERE.

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Easter Cupcakes

Crowd-pleasing Easter Cupcakes feature a moist, rich chocolate cupcake, topped with coconut buttercream frosting, and garnished with toasted coconut and Easter egg candies. Can be made ahead of time!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the chocolate cupcakes:

• 5 ounces (142 grams) bittersweet chocolate, finely chopped
• 1/3 cup (28 grams) Dutch-process cocoa
• 1/2 cup boiling water
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup full-fat canned coconut milk, shaken well or whisked until somewhat smooth
• 1/4 cup melted virgin coconut oil
• 2 large eggs plus one egg yolk, at room temperature
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

For the coconut buttercream:

• 3 cups (375 grams) powdered sugar, sifted
• 8 ounces (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 1/2 to 1 teaspoon coconut extract
• 2 tablespoons full-fat canned coconut milk

For the toppings:

• 1 cup (85 grams) shredded sweetened coconut
• Easter egg candies

Instructions

Make the cupcakes:

• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
• Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
• In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda. Set aside.
• Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups until 3/4 full. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
• Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium speed for 1 minute, adding more cream if needed , to thin, or more powdered sugar to thicken.

Toast the coconut:

• Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.

To assemble:

• Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Place 3 Easter egg candies on top of each cupcake. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

This post was originally published in 2022 and has been updated with additional recipe tips. Photos by Ashley McLaughlin.

The post Easter Cupcakes appeared first on Handle the Heat.

I am frequently asked about sugar, its role in baking, and whether or not lowering the sugar in a recipe is possible.

I previously conducted experiments using my viral Soft & Chewy Sugar Cookies recipe, where I reduced the sugar by 50% and also increased the sugar by 25%, comparing the batches side-by-side with the original recipe. The results were super interesting!

So, I decided to take to the kitchen once more and experiment with my control cupcake recipe, to see how changing the sugar levels would impact the results.

Check out the results below, along with some baking science insights into sugar’s surprising role in your favorite recipes.

Quick disclaimer: This post is intended to give insight into the science of sugar’s role in baking. It is not intended to serve as a guide for people who must reduce sugar intake due to medical diagnoses or for weight loss. Here at Handle the Heat, we use sugar, dairy, eggs, and wheat in the majority of our recipes and fully believe dessert is a delightful part of enjoying life!

Reducing Sugar in Baking

Why is Sugar Important in Baking?

You might be thinking, “Sugar is the sweetener. THAT is sugar’s role in baking.” … but that’s not the whole story. Here are some of the other important factors sugar contributes:

1. Moisture: Sugar is a key component in lending moisture to baked goods. It binds with the water content of your dough or batter to lock in moisture. This also helps extend shelf life, meaning your baked goods will stay moist and fresh for longer.
2. Tenderness: Sugar contributes to the tender texture of baked goods.
3. Leavening: When creamed with butter, sugar can also assist in leavening recipes like cakes and cupcakes, for a light and fluffy texture. In some recipes, sugar also increases spread.
4. Caramelization: Sugar is crucial in the process of producing caramelized tastes and textures. This is how your baked goods develop their golden brown color and, in some cases, crisp exterior.

Sugar’s Role in Cupcakes

When baking cupcakes, sugar works with the other ingredients to contribute moisture, caramelization, height, lightness, and fluffiness, as well as sweetness. This is why altering the sugar in a recipe can have widespread consequences!

Experimenting with Sugar Levels in Cupcakes

We took to the kitchen, armed with my control cupcake recipe, to demonstrate the effects of decreasing the amount of sugar called for by 50% and also increasing the sugar by 25%. The exact same recipe was used for each batch. The only difference between batches was the amount of sugar used.

The control recipe was made exactly as written and baked for 15 minutes, yielding cupcakes that were soft, tender, and described by everyone in the studio as “perfect”.

What Happens if You Lower The Amount Of Sugar Called For in Cupcakes?

For this experiment, we decreased the sugar in the control cupcake recipe by 50%.

The batter texture was light and fluffy, but the batter taste was more flour and butter forward. This batch needed 3 minutes longer than the control batch (18 minutes total) to fully bake through.

Results: This batch of cupcakes was, of course, less sweet than the control batch – but they were also significantly drier, denser, bland, and doughy. Brendan, our food stylist, said these cupcakes reminded him of a Kringle cookie in texture. Emily, from Team HTH, said they reminded her of the biscuit part in strawberry shortcake – slightly dense but still light in mouth-feel, and they lacked flavor. These cupcakes didn’t stick to the liners at all. It was also interesting to note that decreasing the sugar yielded 2 fewer cupcakes.

What Happens if You Increase The Amount Of Sugar Called For In Cupcakes?

Here, we increased the sugar in the control cupcake recipe by 25%.

In this batch, the batter was smoother and more aerated, and the sugar was more visible in the batter than in the other batches. These cupcakes needed 5 minutes longer than the control batch (20 minutes total) to fully bake through.

Results: This batch of cupcakes was sweeter and developed a crunchy top and edges, where they were also the sweetest – almost as if all the sugar went to the top and edges! The cupcakes were slightly more speckled on top and sank slightly in the middle once cooled. These cupcakes stuck to their liners. Interestingly, this batch did not yield any additional cupcakes.

The Bottom Line

Sugar is a crucial ingredient in baking. It contributes so much to baked goods, and when the balance of each ingredient is correct, the texture, height, and flavor will be perfect. Too much sugar and your cupcakes may develop a thick, sweet crust on the top and sides and lack a balance of flavor. Too little sugar and your cupcakes will be dense, bland, and unpleasant to eat. Reducing sugar in cupcakes will not only alter sweetness, but texture too.

How Can I Reduce the Sweetness Without Lowering the Sugar?

Of course, you’re always free to experiment with reducing sugar in cupcakes as you wish – just take the above into consideration and know that your final taste and texture will change as a result. I always recommend making a new recipe as written once so you have a baseline to compare to, and then make changes one at a time, little by little until you’re happy with the result.

Here are a couple of pointers for reducing sweetness while maintaining the sugar level:

• Salt: Increase the salt level to help balance sweetness. Also, be sure you’re using the right type of salt in your recipe. Learn more about different types of salt here.
• Chocolate: In any recipe using chocolate chips, use dark chocolate, bittersweet chocolate, or even unsweetened chocolate to help balance the sweetness.
• Acid: Balance with ingredients that lend bitterness or acidity, such as citrus zest or buttermilk. Never substitute those ingredients, and look for recipes that use them for a better depth of flavor.

Have you ever experimented with reducing the sugar in cupcakes? Let me know how it went in the comments below!

More Science of Baking Articles:

• Baking Soda vs. Baking Powder
• How to Cream Butter & Sugar
• Kosher Salt vs. Sea Salt vs. Table Salt
• How to Prevent Cakes & Cupcakes From Sinking
• Cake Flour 101

Cupcake Recipes You’ll Love:

• Best Yellow Cupcakes
• The Best Chocolate Cupcakes
• Lemon Cupcakes
• Mint Chocolate Cupcakes
• Carrot Cake Cupcakes

Photos by Joanie Simon.

The post Reducing Sugar in Cupcakes appeared first on Handle the Heat.

Now, I have a confession to make: I’m not a huge fan of red velvet. It’s like that quirky cousin of the dessert world, always trying to stand out with its not-quite-chocolate, not-quite-vanilla identity.

Most of the time, red velvet treats leave me feeling sugar-shocked, or they’re just bland and dry. And as a self-proclaimed chocoholic, I’ve always felt it could use a little more cocoa love.

I previously decided to see if I could right other red velvet wrongs, which resulted in the perfect Red Velvet Cake. It’s an amazingly delicious cake, proving that red velvet can be wonderful if it’s done well.

Then I thought, why not turn that cake magic into cupcakes? The base was perfected, but, of course, I had to put it to the test.

The cake recipe didn’t convert directly into cupcakes like I envisioned. After a couple of tweaks and a whole lot of taste-testing by my wonderful team (hard job, right?), I’m thrilled to declare that these Red Velvet Cupcakes are pure bliss. I’m confident you’ll fall in love, too!

These cupcakes aren’t just good; they’re otherworldly. The texture? Ultra tender and moist, and the flavor? Imagine rich cocoa with the subtlest hint of cinnamon, both coming together to beautifully perfect the red velvet flavor.

One of our taste testers considered these “god tier,” so if you’re ready to reach cupcake nirvana, continue reading for the Red Velvet Cupcakes you’ve been waiting for.

Sprinkle of Science

How to Make Red Velvet Cupcakes

How to Make MOIST Red Velvet Cupcakes

1. Use room temperature ingredients. With the exception of the hot coffee / hot water, you really want to make sure your eggs and buttermilk are brought completely to room temperature. This will help to form a uniform and cohesive cupcake batter.
2. Measure your flour correctly. I highly recommend using a digital scale for the most accurate way to measure your ingredients. If you don’t have one, use the ‘scoop and level’ method to prevent adding too much flour to your cupcake batter, as this will make your red velvet cupcakes dry and tough. Learn more about how to measure correctly here.
3. Don’t reduce the sugar in this recipe. Sugar actually helps contribute to moistness! Learn more about the role sugar plays in baking here.
4. Use real buttermilk. More on this just below.

Do I Have to Use Buttermilk in Red Velvet Cupcakes?

Buttermilk is a must when it comes to providing a rich, tender, and moist cupcake. It also helps to activate the baking soda to leaven the cupcakes and is a traditional ingredient (along with the vinegar). You can learn more about the science of buttermilk in my Buttermilk 101 article here. I don’t recommend using a DIY buttermilk substitute (aka milk + vinegar or lemon juice). A better substitute would be plain Kefir. If you must, use whole milk instead – but note the taste and texture of your cupcakes will be different.

Why Use Hot Coffee in Red Velvet Cupcakes? Do I Have to Use Coffee?

Just like in my Best Chocolate Cake recipe, Red Velvet Cupcakes use hot coffee. The heat of the liquid helps to ‘bloom’ the cocoa, bringing out its full flavor. You won’t taste the coffee but it does help to balance the sweetness! If you don’t have coffee, you can just use hot water.

What Kind of Food Coloring is Best for Red Velvet Cupcakes?

• I highly recommend using gel food coloring for Red Velvet Cupcakes.
• Avoid liquid food coloring. It’s not as vibrant and you must use way more than if using gel coloring.
• You’ll need 1 ½ teaspoons, possibly more depending on the brand. Buy more than you think, it’s better to have extra.
• I like Americolor, Chefmaster, or Wilton gel food coloring for this recipe. You can find these in stores like Michael’s, Hobby Lobby, or cake decorating stores, or simply from Amazon.

Can I Use Natural Food Coloring for Red Velvet Cupcakes?

We tested using beetroot powder, a popular natural dye alternative, in place of gel food coloring while developing this recipe. We found the cupcakes made with beetroot powder to be more crumbly with an earthier dirt-like flavor. They also lost their dark pink coloring entirely when baked! Leavening agents (this recipe contains both baking soda and powder) can have a negative reaction with beet powder and quickly oxidize, resulting in the loss of color. Check out the full experiment and learn more about Natural vs. Artificial Food Coloring here.

While we haven’t tested other natural food colorings, if you don’t want to use artificial food coloring, just leave it out! The cupcakes will still have the same flavor and moist texture but be a light shade of brown instead.

What is the Best Cupcake Pan for Red Velvet Cupcakes?

This recipe has been successfully tested in this Wilton cupcake pan and in this USA cupcake pan. I have not tried these Red Velvet Cupcakes as mini cupcakes.

Why Did My Cupcakes Sink?

While baking these cupcakes in our photographer’s studio, we noticed the oven had inconsistent temperatures which resulted in sunken cupcakes. We switched to another oven that was able to keep a consistent heat for perfectly tall cupcakes. Check out my article on How to Prevent Cupcakes (and cakes!) from Sinking here.

How to Prevent Red Velvet Cupcakes from Sticking to the Liner

Use high-quality liners. These cupcake liners are my favorite, as cupcakes don’t stick to them. Check out my article on how to prevent cupcake liners from sticking here if this is a common problem for you.

What Kind of Frosting is Best with Red Velvet Cupcakes?

• Cream cheese frosting is the classic choice for Red Velvet Cupcakes! Its tangy flavor complements the sweetness of the cupcakes so nicely.
• For a sturdier frosting perfect for decorative piping, add about 3/4 cup (94 grams) of additional powdered sugar, or until the desired consistency is reached.
• If you prefer, feel free to use my Best Buttercream recipe instead.

Cream Cheese Frosting Tips

1. The cream cheese: Use regular full-fat cream cheese at a cool room temperature. Do NOT use whipped or spreadable cream cheese made for bagels.
2. The butter: Use unsalted butter at cool room temperature – about 67°F. Butter that’s too warm will be greasy and can cause runny frosting.
3. The powdered sugar: I recommend investing in organic powdered sugar that contains tapioca starch instead of cornstarch because it dissolves much more readily, for a smooth, creamy frosting.
4. Learn more about how to make the perfect cream cheese frosting in my full post here.

How to Make Red Velvet Cupcakes Ahead of Time

You can store completely cooled, unfrosted cupcakes inside an airtight container at room temperature for up to 3 days. The tops may become a little sticky on top due to the sugar in the cupcakes, but it’s nothing frosting can’t cover and they’ll still taste incredible. You can also make the frosting ahead of time and transfer it to an airtight container, stored in the fridge for up to 3 days. Bring to room temperature and re-whip with an electric mixer before using.

How to Store Red Velvet Cupcakes

Store cupcakes covered at room temperature for up to a day, or in the refrigerator for up to 3 days.

How to Freeze Red Velvet Cupcakes

• Wrap unfrosted cupcakes individually in plastic wrap (this prevents freezer burn and taste transference).
• Place cupcakes inside an airtight container or freezer bag on a shelf in your freezer where they won’t get smashed.
• Freeze for up to 2 months.
• Defrost overnight in the fridge (do not thaw at room temperature or you will end up with mushy cupcakes).
• Frost and serve!

More Recipes You’ll Love:

• Red Velvet Cake
• Best Chocolate Cupcakes
• Ultra Moist Yellow Cupcakes
• Dulce de Leche Banana Cupcakes with Chocolate Frosting

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Red Velvet Cupcakes

Red Velvet Cupcakes are the epitome of moist, buttery, and tender perfection, with a red velvet flavor that can’t be beat. Topped with a quick and luscious cream cheese frosting, these cupcakes are ideal for Valentine’s Day or any celebration!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the cupcakes:

• 1/4 cup (56 grams) plain hot coffee or boiling water
• 2 tablespoons (12 grams) unsweetened natural cocoa powder
• 1 cup + 2 tablespoons (140 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/8 teaspoon ground cinnamon, optional
• 1 cup (200 grams) granulated sugar
• 1/4 cup (55 grams) fresh vegetable oil
• 1/2 stick (57 grams) unsalted butter, melted
• 1 large egg, at room temperature
• 1/2 cup (119 grams) buttermilk, at cool room temperature (67°F)
• 1 teaspoon vanilla extract
• 1 ½ teaspoons red gel food coloring
• 1/2 teaspoon distilled white vinegar

For the cream cheese frosting:

• 5 ounces (151 grams) cream cheese, at cool room temperature
• 5 ½ tablespoons (77 grams) unsalted butter, at cool room temperature
• ¾ teaspoon vanilla extract
• 1 ⅓ cup (167 grams) powdered sugar, sifted*

Instructions

For the cupcakes:

• Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
• In a glass measuring cup or small bowl, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add in the egg and whisk for twenty seconds, or until very well combined. Add in the buttermilk, vanilla, and food coloring and whisk to combine. Whisk in the vinegar and coffee mixture. Using a fine mesh sieve, sift the flour mixture into the batter in three additions, whisking until each addition is incorporated. Batter will be thin.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Lightly tap the bottom of the pan against the counter several times to release any air bubbles.
• Bake until cupcake tops are no longer sticky to the touch and a cake tester or toothpick comes out clean, about 17-20 minutes. It’s normal for the tops to look slightly spongy.
• Let cupcakes cool in pan on a wire rack for 10 minutes before removing from the pan to cool completely, about 1 hour.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until very light, creamy, and smooth. Scrape down the bottom and sides of the bowl to ensure no clumps remain. Add in the vanilla and beat until combined. On low speed, gradually add in the sifted powdered sugar and beat until fluffy, about 3 minutes. If the frosting is too thick, add a splash of milk or cream. If it’s too thin, add more sifted powdered sugar.

Video

Notes

*For decorative piping, add about 3/4 cup (94 grams) additional powdered sugar, or until desired consistency is reached.

Photos by Joanie Simon.

The post Red Velvet Cupcakes appeared first on Handle the Heat.

One of the questions I’m asked most frequently has something to do with the different kinds of baking flours on the market. What are they and why are they used for certain recipes?

Possibly the most important ‘specialty’ flour to understand is cake flour.

In fact, there are a couple recipes that I’ve made and some that I’ve published on the site that absolutely require cake flour. Using all-purpose flour instead will actually fundamentally damage the final result of the recipe. A good example of this is Angel Food Cake or even my Old-Fashioned Sour Cream Doughnuts.

Why is this? What is cake flour and how does it work?

In order to answer these questions for you, I went crazy in the kitchen baking up multiple batches of cupcakes with the specific intent of creating visuals that illuminate the science of this special flour in an easy-to-understand way.

Don’t get me wrong, sometimes it pains me to intentionally make batches of anything that I know aren’t going to come out exactly right, but the photos are so valuable. They actually show you how different ingredients and techniques impact your favorite treats. Sometimes the differences are shocking!

Quick side note: check out the HTH Science of Baking Headquarters for lots more delicious and fascinating kitchen experiments.

I don’t know about you, but I’m such a visual person that the best way I can learn about the magic and science of baking is by seeing it in action.

So, I not only experimented with different brands (and styles) of cake flour, but also how cake flour substitutions work.

Let’s get into the experimenting!

Sprinkle of Science

Cake Flour 101

What is Cake Flour?

Cake flour is very finely milled from soft wheat from the heart of the wheat endosperm. This helps to give cake flour its very fine silky soft texture. That fineness is actually why cake flour should be sifted before use as it’s more likely to clump together.

What’s the Difference Between Cake Flour and All-Purpose Flour?

The primary differences are that each flour is made from a different variety of wheat, milled to a different texture, and contain different amounts of protein vs. starch.

Cake flour has the lowest protein content of most flour products available:

• Bread flour: 12-15% protein content
• All-purpose flour: 9-12% protein content
• Pastry flour: 9% protein content
• Cake flour: 6-8% protein content

Protein content differs by brands and even styles of flour under the same brand. To figure out the protein content in any flour, divide the number of protein grams per serving by the number of total grams per serving.

This lower level of protein means cake flour also has more starch. Overall, the use of cake flour in a recipe will discourage gluten formation compared to a higher protein flour product. Lower levels of gluten equal more softness and tenderness in a baked good. Think of something that has a really high level of protein, like steak. It’s tough and chewy. When we want the opposite of that texture, we want lower levels of protein to achieve a soft and delicate crumb.

By contrast, this is why bread flour has more protein than all-purpose flour and certainly more than cake flour. Breads require that extra protein to form strong gluten webs that shape the backbone of a loaf and create that slightly chewy, bready texture.

Is Cake Flour Bleached or Unbleached? (This is important!)

Cake flour is typically bleached, which further weakens the proteins and prohibits gluten formation. Bleached flours in general soak up more water and produce thicker batters.

In the photos below, I actually tested Swans Down Bleached Cake Flour vs. King Arthur Unbleached Cake Flour to show you just how important this one detail can be! But before we get there, let me clear up some common misconceptions about bleached flour.

The bleached flour you buy at the supermarket does NOT contain chlorine in the final product. When flour products are chlorinated, manufacturers treat the flour with an extremely low level exposure to chlorine gas to provoke a chemical reaction. That chemical reaction not only changes the flour’s characteristics (more on that below) but it changes the chlorine itself. The chlorine turns into several other compounds: chlorite (which occurs naturally in unbleached flour), hypochlorous acid (found in our own immune cells), and chloride (an electrolyte found in a product like Smart Water). However, this is just one method of bleaching flour. You can learn more about flour bleaching here.

Bleached flour actually allows more moisture to be absorbed in a batter or dough to make dough less sticky and easier to handle. This can also help prevent excess spread in baked goods (think cookies). It improves the structure and height of cakes. It can make taller, sturdier breads. It also makes the flour more shelf stable and will not kill yeast.

There are tons of sources on this in scientific publications; here’s one on the safety of consumption.

Are Cake Flour and Pastry Flour the Same?

Where cake flour has a protein content of 6-8%, Pastry Flour is around 9% and has less starch than cake flour. Pastry flour is also typically unbleached unlike cake flour, so it will absorb less liquid in a recipe compared to cake flour. If you’re in a bind and only have pastry flour for a recipe that calls for cake flour, it’s better to use the pastry flour than all-purpose flour if you’re in a pinch.

Testing Cake Flour Substitutions

Tools & Ingredients Used for Experimenting

• I made every effort to replicate each batch as perfectly as possible, using the same exact tools and ingredients whenever applicable.
• I used a kitchen scale to measure ingredients to ensure 100% accuracy.
• Each batch was baked separately but in the same oven at the same temperature for exactly 20 minutes.
• I used Bleached Gold Medal All-Purpose Flour for the control batch and DIY cake flour.
• The two brands of cake flour I tested were Swans Down Cake Flour, which is bleached, and King Arthur Cake Flour, which is unbleached.
• Lastly, I baked the batches in my Wilton Cupcake Pan, using a large spring-loaded scoop to fill each cavity evenly with batter.
• All the cupcakes were baked on the same day to be photographed together. Before I reveal some of those photos, let’s cover the basics you need to know.

Pre-Experiment Thoughts & Predictions

The fact that cake flour is made from a different variety of wheat, milled differently, and is often bleached, makes it behave very differently than all-purpose flour in terms of how it affects the chemistry of a recipe. This also means it’s impossible to recreate cake flour exactly at home using “DIY” substitutions. That’s why I was so eager to compare side-by-side cake flour vs. all-purpose flour vs. DIY cake flour.

I had a suspicion of how this experiment would turn out, but I wanted to be 100% sure. I know many of us don’t always have cake flour in our pantries so it’s kind of an annoying ingredient when you see it called for in a single recipe! Yet, because of all of the baking experiments I’ve done, I know one small, seemingly insignificant change can have drastic results in baking.

Control Recipe with All-Purpose Flour

The cupcakes I baked were based on my standard cupcake recipe you can see at the bottom of this article. I re-made the same recipe each time, simply changing out the flour for each batch you see below.

These control cupcakes were soft yet sturdy with a slightly open crumb. They weren’t super tall and had some cracking on top that I think visually reflects the slight chewiness they had. Basic yet delicious and full of vanilla flavor.

Experiment 1: DIY Cake Flour

Using the DIY cake flour technique just below, these cupcakes turned out visually more like the control / all-purpose flour cupcakes than the cake flour cupcakes. Their texture was another story. These were more crumbly and had an almost gritty texture which I’m attributing to the cornstarch. They almost felt like they dissolved in your mouth, which honestly, I didn’t care for. I won’t be using DIY cake flour in my baking… even if it’s a total pain to run to the store to grab cake flour!

How to Make DIY Cake Flour

Although I would NOT recommend using DIY cake flour based on our experiment results, here’s how I did so:

1. 1 cup minus 2 tablespoons all-purpose flour + 2 tablespoons cornstarch
2. Then I sifted this flour + cornstarch mixture 5 times with a fine mesh strainer.

Comparing Brands of Cake Flour: Which is the Best?

Experiment 2: Swans Down Cake Flour (Bleached)

I used the same amount of Swans Down Cake Flour in place of the all-purpose flour in this batch. These cupcakes baked up pale and tall with a spongier and softer texture. The softness actually reminded me slightly of a more commercially produced cupcake – but not necessarily in a negative way. They were so soft and delicate that I don’t think they’d hold up well to a heavy or generous frosting or filling. They also had a slightly less pronounced vanilla flavor than the all-purpose flour cupcakes.

Experiment 3: King Arthur Cake Flour (Unbleached)

I was SO excited to see the comparison between the Swans Down and King Arthur Flour cupcakes to see what impact bleaching had on the final result, among other variances between the two brands.

Although I love King Arthur as a brand, the cupcakes made using KA’s flour were noticeably less flavorful than the all-purpose cupcakes. Compared to the Swans Down cupcakes, the King Arthur cupcakes had an almost cornbread texture. I’ll be sticking with Swans Down when I need to use cake flour.

Cake Flour vs. Substitutions Final Comparison

Personally, I tend to prefer cupcakes made with all-purpose flour instead of cake flour. However, for some recipes like Angel Food Cake or certain cakes formulated to use cake flour, it helps to create that fine and delicate crumb characteristic of that style of recipe. In those cases, it really shouldn’t be substituted!

I think visually, these comparisons do a good job of proving the belief I’ve always held that nothing is quite as good as the real thing.

Can Cake Flour be Substituted?

It shouldn’t be. Recipes that use cake flour are typically more delicate and finicky and require the exact ingredients called for.

In fact, 90% of substitutions you make in baking will alter the taste and texture of the final result. Sometimes substitutions are necessary, and I understand that. However, the Handle the Heat method of baking recommends that you always follow the recipe exactly as it’s written… at least the very first time you make it, so you know how it’s supposed to turn out. Then you can experiment with substitutions and alternatives as needed once you have that baseline.

Does Cake Flour Go Bad?

Luckily, since cake flour is refined and bleached, it will keep in your pantry for a long time. If stored in a cool and consistently dry and airtight place, it should last at least 6 months if not up to a year. So why not have some on hand for those few recipes that use it so you can really take your baking to that next level?

Recipes Using Cake Flour:

• Funfetti Sheet Cake (instructions included for making as cupcakes!)
• Old-Fashioned Sour Cream Doughnuts
• Best Yellow Cake

More Baking Science Articles:

• How to Prevent Cakes & Cupcakes From Sinking
• Buttermilk 101
• Baking Soda vs. Baking Powder
• Best Baking Pans
• Ultimate Guide to Chocolate Chip Cookies

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Control Cupcakes

Diving into Cake Flour 101 – A fun visual guide to cake flour including what cake flour is, how to substitute cake flour, and side-by-side comparisons so you can see how it works in action!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

• 1 1/2 cups (191 grams) all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1 cup (200 grams) granulated sugar
• 1 stick (113 grams) unsalted butter, at room temperature
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1/2 cup plus 2 tablespoons whole milk

Instructions

• Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
• In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.
• Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

Notes

Control recipe from my Ultimate Cupcake Guide.

Photos  by Joanie Simon | The Bite Shot

The post Cake Flour 101 appeared first on Handle the Heat.

As a total chocoholic myself, recipes that contain chocolate in any form are generally what excite me the most – let alone a recipe that contains chocolate in THIS many forms!

The chocolate in these Chocolate Blackout Cupcakes hits you immediately. Especially if you take a big enough bite to reach the chocolate ganache filling right off the bat. There’s so much goodness in both taste and texture happening here that I encourage you to fully savor every moment.

These cupcakes are perfect for Halloween (especially if you add some white chocolate spiderwebs on top!) or Valentine’s Day (the perfect dessert for you and your chocolate-loving Valentine!). 

More Cupcake Recipes:

• The Best Chocolate Cupcakes
• Nutella Stuffed Chocolate Raspberry Cupcakes
• Dulce de Leche Banana Cupcakes with Chocolate Frosting
• Red Velvet Cupcakes

More Chocolate Recipes:

• Flourless Chocolate Cake
• Best Chocolate Cake
• Death by Chocolate Cheesecake
• Best Ever Chewy Brownies

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Chocolate Blackout Cupcakes

Chocolate Blackout Cupcakes feature a dark chocolate cupcake filled with chocolate ganache and topped with a rich dark chocolate buttercream. For serious chocolate lovers only!! 

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the ganache filling:

• 2 ounces (57 grams) semisweet chocolate
• 1/4 cup heavy cream

For the cupcakes:

• 4 ounces (113 grams) bittersweet chocolate, finely chopped
• 1/3 cup (28 grams) dark Dutch-processed cocoa powder
• 1/2 cup boiling water
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (113 grams) sour cream or plain yogurt, at room temperature
• 1/4 cup vegetable oil
• 2 large eggs plus one egg yolk, at room temperature
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

For the frosting:

• 8 ounces (227 grams) bittersweet chocolate, melted and cooled
• 3 cups (375 grams) powdered sugar, sifted
• 1/4 cup (21 grams) dark cocoa powder, sifted
• 8 ounces (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• 2 tablespoons heavy cream

Instructions

Make the filling:

• Place the chocolate and cream in a medium microwave-safe bowl and microwave until mixture is warmed, about 30 seconds. Whisk until smooth. Place mixture in refrigerator until just chilled and firmed, no longer than 30 minutes.

Make the cupcakes:

• Meanwhile, preheat oven to 350°F.
• In a medium heatproof bowl, add the chocolate and cocoa. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until smooth then set aside to cool.
• Line a standard 12-cup muffin tin with high-quality cupcake liners.
• In a small bowl, whisk together the flour, sugar, salt, and baking soda. Set aside.
• Whisk sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Fill the cupcakes:

• Using an apple corer or pairing knife, slice a small section of the center of the cupcake, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of the firmed ganache.

Make the buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, cocoa powder, and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Scrape down the bottom and sides of the bowl, as well as the mixer attachment. Add the salt, vanilla, cream, and cooled melted chocolate and beat on medium for 2 minutes, or until light and fluffy.
• Spread or pipe evenly over the filled cupcakes. Serve or store covered at room temperature for up to 1 day, or covered in the fridge for up to 3 days.

This post was published in 2018 and has been updated with additional baking tips and baking science information. Photos by Ashley McLaughlin.

The post Chocolate Blackout Cupcakes appeared first on Handle the Heat.

You think you’ve nailed the recipe. You’ve spent time and money on mixing up the batter. You’re excited to decorate your pretty, perfectly-level cake or beautifully shaped cupcakes, and BAM! Suddenly your cake or cupcakes have a big ol’ crater in the middle.

You’re left wondering, “Why? What happened? What went wrong?”

In this article, I’ll explain eight of the most common reasons why your cake or cupcakes may have sunk and the science behind why this happened.

I will also teach you how to prevent sinkage and give you some great options for salvaging your sunken cakes and cupcakes, so it’s not a total loss.

More Baking Science Articles:

• How to Convert Cake into Cupcakes (and Cupcakes into Cake!)
• How to Prevent Cupcake Liners from Sticking
• How to Cream Butter and Sugar
• Baking Soda vs. Baking Powder
• How to Measure Flour

Photos by Joanie Simon.

The post How to Prevent Cakes & Cupcakes From Sinking appeared first on Handle the Heat.

I talk often — and admittedly think even more often — about chocolate flavor pairings.

My go-to is usually chocolate with MORE CHOCOLATE.

But sometimes, you need to switch things up. I recently realized that I tend to enjoy coconut more in savory dishes than sweet ones.

I thought these Chocolate Coconut Cupcakes would be a perfect simple recipe to work on.

My goal was to use coconut in as many forms as possible so it would be able to match the intensity of the chocolate flavor.

You’ll see there’s coconut oil, coconut milk, coconut extract, and shredded coconut. Each of those ingredients offer not only a lovely coconut flavor but also (aside from the extract) a crucial texture component!

Give these cupcakes a try for any springtime parties, birthdays, or just a delicious weekend bake.

Sprinkle of Science

How to Make Chocolate Coconut Cupcakes

Why Combine Chocolate, Cocoa, and Boiling Water?

Not only does this melt the chocolate, but the boiling water helps to ‘bloom’ the cocoa powder, which helps it release its flavor compounds for a richer chocolate experience.

Do I Have to Use Dutch-Process Cocoa Powder?

For best results, I find Dutch-Process Cocoa Powder creates more moist and tender cupcakes with a deeper color. Dutch-process tends to have more fat content and is less starchy than most grocery store natural cocoa powder products. Basically, you’re less likely to have dry cupcakes when using Dutch-process cocoa. If you don’t have or can’t find Dutched cocoa, check out the paragraph just below.

How to Use Natural Cocoa Powder Instead

Use the same amount of natural unsweetened cocoa powder in place of the Dutch-Process and omit the vinegar from the recipe. Learn more about Dutch-Process vs. Natural Cocoa powder here.

How to Bake with Coconut Oil

• For this recipe, virgin coconut oil not only adds a rich texture but an extra hit of coconut flavor.
• Since the oil needs to be melted to incorporate into the batter, I find it easiest to measure melted. You can simply pop your glass container of coconut oil in the microwave without the metal lid and nuke until the top layer melts enough for the recipe.
• By the way, I also have a great Coconut Oil Chocolate Chip Cookie recipe and a Coconut Oil Brownie recipe to enjoy more of that coconut oil!

What if I Don’t Have Coconut Oil?

While coconut oil is best, you can use vegetable or canola oil instead. Just make sure it’s fresh and has no off aroma.

How to Bake with Coconut Milk

• Be sure to use canned full-fat coconut milk for best results. Anything else will create cupcakes that are drier and not as rich.
• Since canned coconut milk tends to separate, vigorously shake the can before opening. If it’s still very separated, whisk until somewhat smooth before adding it to the batter. It doesn’t have to be perfect, it’ll all blend together eventually. You just want to make sure you’re getting a good amount of both the fat solids and liquid, not too much of just one.

Tips for the Best Coconut Buttercream

1. Start with just 1/2 a teaspoon coconut extract, adding more if needed, to taste. You can always add more, but you can’t take it away!
2. If your buttercream is too thick, add a little more cream.
3. If your buttercream is too thin, add a little more powdered sugar to thicken.

Help! I Don’t Have Any Butter or I Need to Make This Dairy-Free

The Chocolate Coconut Cupcake base is actually butter-free and can be dairy-free if you use dairy-free chocolate. Feel free to experiment with vegan butter in the buttercream, or instead, use whipped coconut cream in place of the coconut buttercream for a totally dairy-free treat.

Can This Recipe Be Made Into a Cake?

Almost any cupcake recipe can be turned into cake. Check out my full guide on how to convert cupcakes into cake (and vice versa!).

How to Store Chocolate Coconut Cupcakes or Make Ahead of Time

• Unfrosted: Store unfrosted Chocolate Coconut Cupcakes in an airtight container at a cool room temperature (about 67°F) for up to 2 days. Airtight plastic or glass containers work better than resealable bags to prevent the tops from getting all sticky.
• Frosted: Store frosted cupcakes in an airtight container for up to 8 hours at room temperature, or in the refrigerator for up to 2 days. Let come to room temperature before serving.
• If you need to prep these cupcakes further in advance, check out my freezing instructions below.

How to Freeze Chocolate Coconut Cupcakes

• Wrap cupcakes individually in plastic wrap (this prevents freezer burn and taste transference).
• Place cupcakes inside a freezer bag on a shelf in your freezer where they won’t get smashed, or in an airtight container.
• Freeze for up to 3 months.
• To thaw: Unwrap the cupcakes and allow to defrost at room temperature for about 1 to 2 hours. I don’t recommend defrosting in the fridge overnight in plastic as it tends to create a more sticky top, causing the frosting to slide off.
• Coconut Buttercream: Freeze the buttercream in an airtight container for up to 3 months. Defrost in the fridge overnight and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or two of powdered sugar to thicken, or a splash more cream to thin, as needed.

More Cupcake Recipes You’ll Love:

• The Best Chocolate Cupcakes
• Ultimate Nutella Cupcakes
• Mint Chocolate Cupcakes
• Chocolate Blackout Cupcakes
• Red Velvet Cupcakes

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Chocolate Coconut Cupcakes

Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut. This easy recipe is perfect for any Mounds bar lovers!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the chocolate cupcakes:

• 5 ounces (142 grams) bittersweet chocolate, finely chopped
• 1/3 cup (28 grams) Dutch-process cocoa
• 1/2 cup boiling water
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup full-fat canned coconut milk, shaken well or whisked until somewhat smooth
• 1/4 cup melted virgin coconut oil
• 2 large eggs plus one egg yolk, at room temperature
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

For the coconut buttercream:

• 3 cups (375 grams) powdered sugar, sifted
• 8 ounces (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 1/2 to 1 teaspoon coconut extract
• 2 tablespoons full-fat canned coconut milk

For the toppings:

• 1 cup (85 grams) shredded sweetened coconut

Instructions

Make the cupcakes:

• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour hot water over mixture. Cover and let stand for 5 minutes. Whisk mixture gently until thick and smooth, then set aside to cool completely.
• Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners.
• In a small bowl, whisk together the flour, sugar, brown sugar, salt, and baking soda.
• Whisk the coconut milk, coconut oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 17 to 20 minutes.
• Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour. Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken.

Toast the coconut:

• Place the coconut in a medium skillet set over medium heat. Stirring constantly, toast until golden brown. Remove and let cool.

To assemble:

• Use an offset spatula to spread the frosting onto each cupcake. Sprinkle with the cooled toasted coconut. Serve or store for 1 day at room temperature or up to 2 days covered in the fridge.

This post was originally published in 2022 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

The post Chocolate Coconut Cupcakes appeared first on Handle the Heat.

I was recently reminded just how delightful the lemon & blueberry flavor combination is, so I was inspired to create a recipe for Lemon Blueberry Cupcakes. I’m SO excited with what I was able to come up with.

This recipe uses a small amount of brown sugar in addition to the standard granulated sugar and an extra egg yolk. These tweaks ensure the cupcakes are as moist and flavorful as possible, while being tender yet sturdy enough to handle a generous amount of buttercream frosting.

Finish it all off with a stunning swirl of buttercream frosting, and you have yourself a treat that’s perfect for Easter, Mother’s Day, or any springtime or summertime party!

Sprinkle of Science

How to Make Lemon Blueberry Cupcakes

How to Make MOIST Lemon Blueberry Cupcakes

1. Measure your flour correctly. I highly recommend using a digital kitchen scale for the most accurate way to measure your ingredients. If you don’t have one, use the ‘spoon and level’ method to prevent adding too much flour to your cupcake batter, as this will make your Lemon Blueberry Cupcakes dry and tough. Learn more about how to measure correctly here.
2. Don’t reduce the sugar in this recipe. Sugar actually helps contribute to moistness, structure, and more! Learn more about the role sugar plays in baking here.
3. Use real buttermilk. More on this just below.

Do I Have to Use Real Buttermilk?

I’ve tried this recipe with both regular milk and buttercream, and the buttercream really does make a difference. It’s worth making a trip to the store! Real buttermilk brings a beautiful tang and helps produce a moist, tall, light cupcake. DIY substitutions simply can’t provide the same benefits. You can learn more about the magic of buttermilk here.

What is the Best Cupcake Pan for Lemon Blueberry Cupcakes?

I love my Wilton cupcake pan here for all cupcakes. I have not tried these Lemon Blueberry Cupcakes as mini cupcakes.

How to Prevent Cupcakes from Sticking to the Liner

Use high-quality liners. These cupcake liners are my favorite, as cupcakes don’t stick to them. Check out my article on how to prevent cupcake liners from sticking here if this is a common problem for you.

How to Frost Lemon Blueberry Cupcakes

• For the gourmet swirled frosting, we’re going to make one batch of buttercream and add fresh blueberry puree to one half. So easy, but so impressive!
• I used the Ateco #846 piping tip, which is a large closed star piping tip, but you can use any piping tip you prefer.
• If you wish to enhance the color of your frosting, I highly recommend using a purple gel food coloring like this one. Liquid food coloring adds too much liquid to the frosting, making it thinner and more difficult to pipe.
• Check out my full tutorial on how to achieve beautiful swirled cupcake frosting here.

How to Store Lemon Blueberry Cupcakes

Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.

More Recipes You’ll Love:

• Easter Cupcakes
• Key Lime Pie
• Glazed Lemon Cookies
• Blueberry Scones
• Blueberry Cobbler Recipe
• Raspberry Lemonade Cheesecake Bars

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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 15 cupcakes

Author Tessa Arias

Ingredients

For the cupcakes:

• 1 3/4 cups (222 grams) all-purpose flour, measured correctly
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (113 grams) unsalted butter, at room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) lightly packed brown sugar
• 1 large egg plus one egg yolk, at room temperature
• 1 cup (240 ml) buttermilk, at room temperature
• 1 tablespoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 3/4 cup (115 grams) fresh or frozen blueberries
• 2 tablespoons (16 grams) all-purpose flour

For the buttercream:

• 3/4 cup (115 grams) fresh or frozen blueberries (thawed and drained if frozen)
• 3 cups (306 grams) powdered sugar, sifted
• 2 sticks (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 2 teaspoons pure vanilla extract
• 1 to 2 tablespoons heavy or whipping cream
• Lemon zest, to garnish

Instructions

Make the cupcakes:

• Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.
• In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. Scrape down the bottom and sides of the bowl. On medium-low speed, add the egg and yolk and beat until combined, scraping down the bowl as needed. Combine the buttermilk, lemon zest, and lemon juice. Add in the flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour, mixing until just combined.
• In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be very careful not to overmix, as that will create dense and gummy cupcakes.
• Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Make the buttercream:

• Using a blender, immersion blender, or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.
• Remove half of the buttercream to a bowl and add the blueberry puree gradually until the buttercream is well-colored and flavored but not too thin. If the buttercream does get too thin, add more powdered sugar to thicken.*
• To the plain buttercream, add the cream and beat until well combined.

Swirled Piping:

• In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with the blueberry frosting. Ensure you’re aligning the frosting so it starts at the same place in the bag. Don’t worry if the colors touch each other.
• Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.
• Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.

Notes

*If desired, add a few drops of purple food coloring to enhance the pretty color of the blueberry portion of the buttercream frosting.

This post was originally published in 2016 and has been updated with additional baking tips.

The post Lemon Blueberry Cupcakes appeared first on Handle the Heat.

Plus, I have such positive memories surrounding that specific flavor combination. I remember as a kid my family took a cruise vacation. Every night when we were done with our activities on the ship, we’d come back to our room and discover our towels were folded in the shape of various animals and there were chocolate mints left on our beds.

That was one of my favorite parts of that vacation. I guess I’ve always been obsessed with food!

My memories of chocolate mint goodness also include selling Thin Mint Girl Scout Cookies in my neighborhood, going door to door with my dad. There was one neighbor who loved the cookies so much she’d always buy an entire case, getting me closer to the coveted selling prize.

I wonder how much being a Girl Scout taught me about entrepreneurship now that Handle the Heat has been my full-time business for years?! Kind of crazy to think about.

All roads lead back to chocolate… and cookies

Sprinkle of Science

How to Make Mint Chocolate Cupcakes

The Chocolate for Mint Chocolate Cupcakes

The cupcakes themselves use both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible. I haven’t tried a different baking chocolate in these cupcakes. More on the cocoa powder just below.

Do I Have to Use Dutch-Process Cocoa Powder?

• Yes – Dutch-process cocoa works differently on a chemical level than regular natural cocoa. That’s why there’s vinegar in this recipe.
• You can find Dutch-processed cocoa at many stores, such as Whole Foods, Sur la Table, and Williams-Sonoma. You can also order on Amazon.
• You can learn more about the differences between cocoa powders here.

Oil vs. Butter in Cupcakes: Which Is Better?

This Mint Chocolate Cupcakes recipe calls for vegetable oil instead of melted butter. Here’s why:

• Oil gives the palate the sensation of moistness because it’s liquid at room temperature (even though it has no water content!).
• Be sure to use fresh vegetable oil. Give it a sniff before using it to make sure it doesn’t have any ‘off’ aroma.
• Oil also allows the chocolate mint flavor to shine through.
• Feel free to use melted coconut oil instead of vegetable oil if you’d prefer.
• Learn more about Butter vs. Oil in Baking here.

The Peppermint Flavor

Be sure to use peppermint extract in both the batter and buttercream frosting. Do not use mint or spearmint extract unless you want your cupcakes to taste like toothpaste!

Peppermint Buttercream Frosting Tips

• Feel free to adjust the amount of powdered sugar or cream until you get the consistency of frosting you prefer.
• If using food coloring, I much prefer gel coloring. It allows you to use just a small amount for an intense color.
• I like the Americolor brand the best, but Wilton gel food coloring should work too.
• Start with a TINY amount and add more as you blend, if needed. You can always add more, but you can’t take it out!

How to Decorate Mint Chocolate Cupcakes

Here’s the fun part! Feel free to get creative with piping tips and garnishes. Green sprinkles are what we chose. If you’re making these cupcakes for St. Patrick’s Day, gold sprinkles, gold chocolate coins, or shamrock sprinkles would be perfect.

If you’re making these Mint Chocolate Cupcakes for Christmas, sprinkle with some crushed candy canes or these adorable tiny candy cane sprinkles. You could even use one of my super simple techniques for swirling frosting to make red + white candy stripes with the buttercream.

For more flavor feel free to garnish with chocolate shavings, Andes mints, or even thin mint cookies.

How to Store Mint Chocolate Cupcakes

Store Mint Chocolate Cupcakes in an airtight container at room temperature for 1 day, or in the fridge for 3 days.

More Chocolate Recipes

• The Best Chocolate Cupcakes
• Chocolate Blackout Cupcakes (for serious chocolate lovers only)
• Ultimate Nutella Cupcakes
• Chocolate Bundt Cake

More Mint Chocolate Recipes

• Frozen Mint Chocolate Chip Pie
• Peppermint Oreo Truffles
• Peppermint Chocolate Cake
• Mint Chocolate Whoopie Pies

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Mint Chocolate Cupcakes

Mint Chocolate Cupcakes are ultra moist and easy to make with tons of refreshing chocolate peppermint goodness. Perfect for St. Patrick’s Day or Christmas!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the chocolate cupcakes

• 5 ounces (142 grams) bittersweet chocolate, finely chopped
• 1/3 cup (28 grams) Dutch-processed cocoa powder (do not substitute)
• 1/2 cup boiling water
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (100 grams) packed light brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (113 grams) sour cream or full fat plain yogurt, at room temperature
• 1/4 cup vegetable oil
• 2 large eggs plus one egg yolk, at room temperature
• 2 teaspoons white vinegar
• 1/2 teaspoon peppermint extract*

For the mint frosting

• 3 cups (375 grams) powdered sugar, sifted
• 8 ounces (227 grams) unsalted butter, at room temperature
• 1/4 teaspoon fine salt
• 1/4 to 1/2 teaspoon peppermint extract* depending on desired intensity
• 1 to 2 tablespoons heavy cream
• Green gel food coloring, if desired
• 6 Sprinkles, chocolate shavings, or Andes mints, for garnish

Instructions

Make the cupcakes:

• Preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
• In a medium heatproof bowl, add the chocolate and cocoa powder. Pour the boiling water over mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool.
• In a small bowl, whisk together the flour, sugars, salt, and baking soda.
• Whisk sour cream, oil, eggs, egg yolk, vinegar, and peppermint extract into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
• Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups. Bake until cupcakes are set and firm to the touch, about 20 minutes. Let cupcakes cool in pan on a wire rack for 10 minutes before removing from pan to cool completely, about 1 hour.
• Cupcakes can be stored in an airtight container at room temperature for up to 1 day.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until the mixture is completely smooth. Scrape down the sides and bottom of the bowl as needed. Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. Add in green gel food coloring, if desired, and beat until evenly colored.
• Transfer frosting to a piping bag fitted with a decorative tip and pipe onto each cupcake. Decorate with desired garnish. Serve or store in an airtight container at room temperature for 1 day, or in the fridge for 3 days.

Notes

*Make sure to use peppermint extract and NOT mint or spearmint extract.

This post was originally published in 2012 and has been updated with new photos, weight measurements, and recipe tips. Photos by Ashley McLaughlin.

The post Mint Chocolate Cupcakes appeared first on Handle the Heat.

I’ve never been a big fan of carrot cake or carrot cake cupcakes. I think it probably started in childhood. I think you’d be hard pressed to find any child on board with the idea of putting a vegetable inside a dessert.

A lot of carrot cake at grocery stores and restaurants is horribly bland and even dry. Or includes raisins… which I’m not a huge fan of.

That’s why I made it my mission to come up with a PERFECT carrot cupcake recipe that was as easy as it was delicious. And I think baking cupcakes is so much easier than cake. Easier to actually make and decorate, easier to transport, and easier to serve.

These Perfect Carrot Cupcakes are sure to be a hit at your next family gathering – maybe even for Easter or Mother’s Day!

Sprinkle of Science

How to Make Carrot Cake Cupcakes

Ingredients for Carrot Cake Cupcakes:

• All-purpose flour – Measured correctly! I’ve also made these cupcakes with half all-purpose flour and half whole-wheat flour with great success.
• Baking soda – Learn about the differences between baking soda vs. baking powder here.
• Spices: Salt, ground cinnamon, ground nutmeg, and ground ginger. The spices in this recipe are one of my favorite parts, I just love that warm sweetness. It goes perfectly with the brown sugar, too.
• Canola oil – All you need is 1/4 cup. Vegetable oil would likely work as well.
• Light brown sugar – The brown sugar adds more complex sweetness and also more moisture.
• Eggs – I haven’t tried any egg substitutes.
• Applesauce – Provides moisture to the cupcakes! Lightens up the cupcakes a little without sacrificing any flavor or texture. If you can’t have applesauce, you can try using mashed banana instead. Your cupcakes may vary in flavor and texture slightly.
• Vanilla extract – Balances out the cupcake flavors perfectly.
• Finely shredded carrots – Shred fresh carrots instead of using pre-shredded packaged ones. Freshly grated carrots are more flavorful and moist! 1 1/2 cups freshly shredded carrots equals about 2 medium carrots, but definitely buy extra just in case you don’t get as much from your carrots. You can use a box grater, or the grating attachment on your food processor, if you have one, to make super quick work of grating!
• Walnuts – Walnuts are added to the batter and also used as a garnish on top of the frosted cupcakes. The nuts add crunch and a bit of savory flavor to contrast the sweetness. Use any nuts you’d like such as pecans, or feel free to add in a few tablespoons of raisins! You can also omit the nuts entirely, if preferred.

Butter vs. Oil in Cupcakes: Which is Better?

I recently experimented with butter vs. oil in baking to see which is better and how the type of fat used affects tenderness, flavor, and texture. The results were shocking! This Carrot Cake Cupcake recipe calls for oil for beautifully tall cupcakes with a coarser crumb and more spongy texture.

Find out more on the breakdown of these two fats in my Butter vs. Oil in Baking article.

Homemade Cream Cheese Frosting Tips

• The shining star of any carrot cake cupcake! This recipe makes enough cream cheese frosting to generously frost 12 cupcakes. If you don’t like or want that much frosting, feel free to cut the frosting recipe in half.
• For the best and creamiest frosting, be sure your cream cheese and butter are at room temperature.
• Beat them together until completely smooth, there should be no lumps.
• Scrape down your bowl. Even if you have a paddle attachment that scrapes the sides as it goes, I would still recommend scraping down the paddle and the bottom and sides of the bowl, to ensure no lumps.
• More tips in my Best Cream Cheese Frosting recipe!

How to Prevent Cupcake Liners from Sticking

I know how frustrating it is when you lose half of your delicious cupcake to the liner! Check out my article for all my secret tips on preventing cupcake liners from sticking to your cupcakes.

How to Decorate Carrot Cake Cupcakes

• I used a disposable piping bag and an Ateco #808 tip, which is just a larger plain decorating tip to pipe the cream cheese frosting onto the cupcakes. Feel free to use a different piping tip.
• If you’d like to get a little creative and crafty, especially for Easter, check out my video post on how to make adorable edible decorative carrots for cake or cupcakes!

How to Make Cupcakes Ahead of Time

Carrot Cake Cupcakes can be baked and stored in an airtight container a day ahead of frosting. The frosting itself can be made ahead of time and stored in an airtight container in the fridge for up to a week. Just bring to room temperature and beat until light and fluffy again before piping on your cupcakes.

How to Store Carrot Cake Cupcakes

The frosted Carrot Cake Cupcakes can be left at room temperature for up to 8 hours, since the sugar in the cream cheese frosting acts as a preservative. After that, you’re best off refrigerating the cupcakes in an airtight container for up to 2 days. Let come to room temperature before serving.

Can Carrot Cake Cupcakes Be Frozen?

Wrap unfrosted cupcakes individually in plastic wrap (this prevents freezer burn and taste transference). Place cupcakes inside a freezer bag on a shelf in your freezer where they won’t get smashed, or inside an airtight container. Freeze for up to 3 months. Unwrap the cupcakes and allow to defrost at room temperature for about 1 to 2 hours.

More Cupcake Recipes You’ll LOVE!

• Lemon Blueberry Cupcakes
• The Best Chocolate Cupcakes
• Banana Dulce de Leche Cupcakes with Milk Chocolate Frosting
• Chocolate Coconut Cupcakes
• Red Velvet Cupcakes

Print

Perfect Carrot Cake Cupcakes

How to Make Perfect Carrot Cake Cupcakes that are so flavorful, moist, and delightful that even carrot cake haters will love them! Iced with cream cheese frosting for the most perfect cupcake ever.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Author Tessa Arias

Ingredients

For the cupcakes:

• 1 1/4 cups (158 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup (47 grams) canola oil
• 1 cup (198 grams) firmly packed light brown sugar
• 2 large eggs
• 1/2 cup (125 grams) unsweetened applesauce
• 1/2 teaspoon vanilla
• 1 1/2 cups (148 grams) finely shredded carrots* (about 2 medium carrots)
• 1/4 cup plus 2 tablespoons (42 grams) finely chopped walnuts, divided

For the frosting:

• 8 ounces (227 grams) cream cheese, at room temperature
• 1 stick (113 grams) unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (250 grams) powdered sugar

Instructions

Make the cupcakes:

• Preheat the oven to 350°F. Line a standard muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
• In a large bowl, whisk together the oil, brown sugar, and eggs. Stir in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in 1/4 cup of the walnuts.
• Using a spring-loaded scoop, divide the batter evenly among the muffin cups. Bake until a cake tester inserted comes out clean, about 20 minutes. Let cool completely on a wire rack.

Make the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy.
• Frost cupcakes and decorate with remaining chopped walnuts, if desired. Serve or store in an airtight container in the fridge for up to 2 days.

Video

Notes

*Use freshly shredded carrots, not pre-packaged shredded carrots. Fresh carrots contain much more moisture and flavor! Use a box grater or the grating attachment on a food processor to make super quick work of grating.

This post was originally published in 2016 and recently updated with new photos. Photos by Ashley McLaughlin.

The post Perfect Carrot Cake Cupcakes appeared first on Handle the Heat.