Tag Archives: cupcakes

Vanilla Bean Nutella Filled Cupcakes with Whipped Cream Cheese Coconut Frosting Topped with Toasted Coconuts and Almonds

Vanilla Bean Nutella Filled Cupcakes with Whipped Cream Cheese Coconut Frosting Topped with Toasted Coconuts and Almonds! Phew! What a mouthful. I’ve gotta start making less complicated cupcakes… just kidding.

Vanilla Bean Nutella Filled Cupcakes with Whipped Cream Cheese Coconut Frosting

I don’t think I use coconut enough in baking and I really should! Toasted coconut is one of the simplest cupcake toppings (way easier than candied bacon) but it looks beautiful and tastes delicious! But more importantly, coconut tricks you into thinking you’re kind of sort of eating something healthy. Because it’s technically fruit… No? Just me?

Vanilla Bean Nutella Filled Cupcakes with Whipped Cream Cheese Coconut Frosting

For the crazed chocolate lovers out there, you can also make this cupcake with a chocolate cake… but one of the greatest chocophiles I know told me that these vanilla bean ones are “gems of confectionarianism” so you can’t lose either way!

The recipe calls for cake flour. If you’re anything like me, you probably won’t want to run out to the store just to buy cake flour when you have good old all-purpose flour at home. In that case, substitute your flours. All-purpose flour is denser than cake flour.  For every cup of cake flour you need, measure out the same amount of all-purpose flour BUT remove 2 tablespoons of flour before adding it to your mixing bowl. By removing the 2 tablespoons, you’ve decreased the density of the cake flour. Or if you hate doing math/measuring/being lazy, you could just go to the store and spend extra money on the cake flour…

Vanilla Bean Nutella Filled Cupcakes with Whipped Cream Cheese Coconut Frosting

Recipes for the individual components are below. Be sure to let the cupcakes completely cool before stuffing/frosting.  To assemble, start by either piping Nutella into each cupcake–I use a #230 piping tip. Be sure to warm up the Nutella a little bit before piping! Alternatively, you can cut out the center of each cupcake and spoon the Nutella into each center.  Bonus: extra vanilla cake crumbs! Top with frosting: I literally took a spoon and just plopped the icing on top of each cupcake. It was way easier than piping the icing on! Don’t worry if it looks ugly–the toasted coconut and almonds cover everything up!

Vanilla Bean Nutella Filled Cupcakes with Whipped Cream Cheese Coconut Frosting

Vanilla Bean Cupcakes (recipe adapted from Cookies and Cups)
1 3/4 cup cake flour
1 1/4 cup all purpose flour
1 3/4 cup sugar
2 1/2 tsp baking powder
1 tsp kosher salt
1 cup butter, room temperature, cut into 1/2 inch cubes
4 eggs
1 cup milk
seeds scraped from one vanilla bean
1 tsp vanilla extract

1. Preheat oven to 350° and line cupcake pan with liners.
2. Sift together the dry ingredients (flours, sugar, baking powder, and salt).
3. With mixer on low, slowly add butter a few cubes at a time continuing until all butter is incorporated and the mixture resembles coarse sand.
4. Add eggs one at a time on low speed.
5. Measure out milk and add the vanilla beans and extract.  Add this mixture until fully combined.
6. Fill liners (about 2/3 full) and bake for 15-20 minutes until an inserted toothpick comes out clean.

Whipped Cream Cheese Coconut Frosting
1 1/2 cups heavy cream
1 tsp gelatin
1 tbsp water
8 oz cream cheese
1/2 cup butter
~1/2 to 1 cups powdered sugar
1 cup sweetened, shredded coconut

1. Skip this step if you plan on using your frosting the same day. Gelatin stabilizes the whipped cream so you won’t have to deal with a wilted, watery frosting. Add gelatin and water to a small container. After it sets, melt the mixture using the microwave in 5 second intervals until it is a liquid. Set aside to cool.
2. Using a mixer, whip heavy cream until soft peaks form.  While mixing, slowly add gelatin mixture.
3. Add powdered sugar until desired sweetness is reached. I usually add around 1/4 cup.  Keep in mind that you’ll end up folding this into a sweetened cream-cheese frosting mixture.
4. In a separate bowl, mix together the cream cheese and butter until uniform. Again, add powdered sugar until desired sweetness is reached.
5. Using a spatula, gently fold the whipped cream and coconut into the cream cheese mixture.

Toasted Coconut and Almond Topping
1. Preheat oven to 300°.
2. Spread 1/2 cup sweetened, shredded coconut and 1/3 cup sliced almonds out on a cookie sheet. Bake for approximately 10-15 minutes until lightly toasted. Be careful, it can go from toasted to burnt very quickly!


brown sugar banana cupcakes with peanut butter frosting and candied bacon

Brown Sugar Banana Cupcakes with Peanut Butter Frosting and Candied Bacon
Brown Sugar Banana Cupcakes with Peanut Butter Frosting and Candied Bacon

AKA the Elvis cupcake. Aaaaand, I’ve decided I’m going to name it the Kris cupcake. Why? Because if/when Michael and I finally open our #BARkery (bar + bakery), we want to name everything we sell after people we know. My friend Kris requested this cupcake back in September and I completely forgot about it until today.  It consists of all his favorite things, but let’s be honest–who doesn’t love banana peanut butter sandwiches? And then when you add the bacon… So good!

And ugh I’m sorry (not sorry) but I candied the bacon. CANDIED BACON. Candying bacon was surprisingly way more difficult than I thought it would be. And by “difficult” I meant it was really hard for me to wait and not eat the bacon because candying bacon requires that it bakes in the oven for over 30 minutes… AND THEN when it comes out, you have to wait some more for it to cool down. As it were, I have no patience so… my impatience + bacon that I can’t eat = some form of my own personal, delicious hell. Obviously I snuck a bite… or two… okay ten.

Anyway this is probably one of my favorite cupcakes because like Kris, I love the juxtaposition of salty bacon with sweet banana and savory peanut butter. I’m drooling even though I’ve already had two cupcakes.

Without further ado, the recipe:

brown sugar banana cupcakes (from howsweetitis)


1 1/3 cups all-purpose flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 pinch of nutmeg
1 large egg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla extract
3 large ripe bananas, mashed
1/4 cup sour cream
1/2 cup unsalted butter, melted


  1. Preheat the oven to 350ºF and line a cupcake/muffin tin with liners.
  2. Combine the dry ingredients in a small bowl – flour, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix egg, brown sugar, sour cream, melted butter, and vanilla.  Add mashed bananas.  You can mash the bananas separately if you want, but I just threw them into my Kitchenaid and let my mixer do the dirty work.
  4. Scoop into tin. I made mini cupcakes so it only took about 10 minutes for mine to finish.

peanut butter frosting


1/2 cup unsalted butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1/2 cup heavy cream


  1. Mix butter and peanut butter until smooth.
  2. Add powdered sugar until completely blended.
  3. Add heavy cream and mix until smooth and creamy–about 3 minutes (I used my Kitchenaid with the paddle attachment)
  4. Chill (I did for about 10 minutes) before piping/spreading onto cupcakes.

candied bacon


1 lb bacon, thick-cut
1/4 cup brown sugar (and a little more for final sprinkling)
2 tablespoons pure maple syrup
dash of cinnamon


  1. Preheat oven to 400ºF.
  2. Mix brown sugar, maple syrup, and cinnamon in a bowl.  Add bacon and mix thoroughly, making sure each slice of bacon has a coating of the brown sugar mixture.
  3. Line a baking sheet with aluminum foil and place bacon in strips–I used two baking sheets.
  4. Bake for 30-50 minutes.
  5. Try not to eat the bacon before it’s done candy-ing.
  6. The bacon will be crispy and browned–but not burnt–when it’s ready to come out of the oven.  Place the bacon on parchment paper to cool (or else it will cool and stick to itself/the aluminum foil and you do not want to deal with that mess).
  7. Eat. All. The. Bacon. Just kidding, make sure you save some so that you can top your cupcakes!