To watch: Cookie Jar #43  : Chocolate Chip Cookies

To watch: Cookie Jar #37  : Chewy Chocolate Brownies

To make Brookie Cupcakes:

1. Make Chocolate Chip Cookie dough. Scoop dough into walnut-size balls (medium cookie scoop). Place on parchment lined, rimmed baking sheet. Freeze until the cookie dough is solid (at least 2 hours or overnight).

2. Make the Chewy Chocolate Brownies. Cover with plastic and keep in refrigerator until time to bake.

3. Preheat oven to 325˚F.

4. In a 12 cup muffin pan, place paper liners. Spritz the top of the pan with baking spray.

5. Fill the cupcake wells halfway with brownie better. Place a frozen ball of cookie dough in the center of the brownie dough and press down, until you see the brownie making a ring around the cookie dough.

6. Bake for 35 minutes, making sure to test in the center of each cupcake with a toothpick. If the pick comes out clear, the cupcake is baked through.

7. Let the cupcakes sit in the pan for 10 minutes, then remove to a cooling rack.

Download pdf directions for: Brookie Cupcakes

Creamy chocolate and vanilla frostings swirled on top of moist chocolate and vanilla cakes. Now you don't have to decide between chocolate or vanilla... You can have them both!

Cupcakes:

• 1/2 cup butter, cut into small cubes
• 3/4 cup sugar
• 1 egg
• 2 egg yolks
• 1-1/2 t. vanilla
• 1-1/2 cups flour
• 1-1/2 t. baking powder
• 1/4 t. salt
• 1/2 cup whole milk
• 1/2 cup mini chocolate chips
• 1/4 cup chocolate sauce

 Vanilla Frosting:

• 1/2 cup butter, cut into small cubes
• 2 cups powdered sugar
• 1-1/2 t. vanilla (if you want pure white frosting, get clear vanilla)
• 2 T. milk

 Chocolate Fudge Frosting:

• 2 oz. bittersweet/unsweetened chocolate
• 1/4 cup semi-sweet chocolate
• 2/3 cup butter
• 1-1/3 cups powdered sugar
• 1 t. vanilla

Preheat oven 350 ̊F. Line 12 cup muffin pan with paper liners, then spray with baking spray. Set aside.

1. In mixing bowl, cream butter for 1 minute. Add sugar and beat 1 minute more, until light and fluffy.

2. Add egg, egg yolks and vanilla. Mix until combined. 3. In a small bowl, whisk together the flour, baking powder and salt.

4. Turn the mixer on a slow speed and add 1/3 of the flour, half of the milk., another 1/3 of flour, the rest of the milk, then rest of flour. Mix until well combined.

5. Remove half of the batter and place into a bowl. (This will be the vanilla cake.) Stir in the mini chocolate chips. Set aside.

6. In the other bowl, stir in the chocolate sauce. (This will be the chocolate cake.)

7. Take the chocolate batter and divide it among the 12 cupcake wells. Then take the vanilla batter, divide it among the 12 wells, placing the batter on top of the chocolate. Use a dinner knife to swirl the 2 batters together. Don't over swirl!

8. Bake for 17-18 minutes, making sure to test with a toothpick for doneness. Let the cakes rest in the pan, on a cooling rack, for 5minutes. After 5 minutes, remove the cakes from the pan and let them cool on the racks for 1 hour, or until completely cool.

Vanilla Frosting:

1. In a mixing bowl, cream the butter until fluffy. If using a standing mixer, use the whisk attachment, otherwise a hand mixer is fine.

2. With the speed on low, gradually add the powdered sugar. Then add the vanilla and milk. 3. Beat on medium-high speed for 4 minutes.

Chocolate Fudge Frosting:

1. Place the unsweetened and semi-sweet chocolates in a small bowl and microwave on 30 second burst. Make sure to stir after each cooking period. When smooth, let cool for 5 minutes, until chocolate is at room temperature.

2. In mixing bowl, cream the butter for 2 minutes, until light and fluffy. 3. Gradually add the powdered sugar, then vanilla. Beat until combined. 4. Add the melted chocolate and beat until light and fluffy and the chocolate is mixed in.

Piping the Frosting:

1. Place a large open star or round tip at the end of a large pastry bag.

2. Holding the bag flat in your hand, spoon the vanilla frosting along one side of the bag. Flip the bag over and spoon the chocolate fudge frosting along the other side of the bag.

3. Pipe the frosting by starting on the outside edges and making circles coming towards the center.

Cindy uses fresh strawberries in the cake and the juice of the berries in the frosting to make these wonderfully delicious cupcakes!

Cupcakes:

• 2 cups sliced strawberries
• 2 T. sugar
• 1-1/2 cups flour
• 1-1/2 t. baking powder
• 1/4 t. salt
• 1/2 cup butter
• 3/4 cup sugar
• 1 egg
• 2 egg yolks
• 2 t. vanilla
• 1/2 cup milk or half & half

Frosting:

• 4 oz. cream cheese, cut into cubes
• 1/4 cup butter, cut into cubes
• 1 t. vanilla
• 3 T. juice from drained berries
• 4 cups powdered sugar
• 1 drop red food coloring, if needed
• 12 whole strawberries, rinsed and patted dry

Preheat oven to 350 ̊F. Line cupcake pan with paper liners. Spritz tops with baking spray.

1. In a small bowl, mix the sliced strawberries and 2 T. sugar together. Take a fork and mash the berries. Set aside.

2. In bowl, whisk together the flour, baking powder and salt. Set aside.

3. Add butter and sugar to large mixing bowl and cream together for 3 minutes. Scrape down bowl and beat 30 seconds more.

4. Add the egg, egg yolks, vanilla and milk. Beat until all the ingredients are combined. 5. With the mixer on low speed, add the flour mixture. Beat until just combined.

6. With a stainer over a small bowl, drain the strawberries. Make sure to save the liquid for the frosting. Turn the mixer on for a few seconds and mix the berries into the cake batter.

7. Divide batter into baking cups. Bake for 18 minutes, or until a toothpick comes out clean. Let cakes sit in the pan for 5 minutes, then remove with a fork to a cooling rack to cool the rest of the way.

8. Once the cupcakes are completely cooled, make the frosting by combining the cream cheese, butter, vanilla and reserved juice from the strawberries into a mixing bowl. Beat until light and fluffy (about 3 minutes.) If you're using a standing mixer, use the whisk attachment.

9. With the mixer on a low speed, at the powdered sugar, a bit at a time. Turn speed up and beat until fluffy. If the coloring is a little too light, add a drop of food coloring. Mix well.

10. If it is a warm day, place the frosting in the refrigerator for 20-30 minutes, to firm up. Then frost or pipe the cupcakes and add a whole strawberry on top for garnish.

Note: Because of the cream cheese in the frosting, these cupcakes need to be stored in the refrigerator.

Download pdf recipe for: Strawberry Cupcakes

Yummy vanilla cake infused with espresso and topped with loads of a mascarpone cream frosting… Now that is some cupcake!

Cake:

• 1-1/2 cups flour
• 1-1/4 t. baking powder
• 1/4 t. salt
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 t. vanilla
• 1 cup milk

Syrup:

• 1/2 cup cold espresso or strong coffee
• 2 t. dark rum (or 1 t. rum extract)

Frosting:

• 8 oz. mascarpone cheese 
• 1/3 cup sugar
• 1/2 cup heavy cream
• 2 t. vanilla
• 2 t. dark rum (or 1 t. rum extract)
• cocoa powder, for dusting

Preheat oven to 350 ̊F. Line 12 cup muffin pan with paper liners and spray top with baking spray. Set aside

1. In medium bowl, combine flour, baking powder and salt. Set aside.

2. In mixing bowl, cream butter and sugar together for 5 minutes, until light and fluffy.

3. With the mixer on low speed, add the eggs one at a time, then the vanilla. Scrape the bowl down, making sure to get all the butter into the center of the bowl. Let the mixer spin for a few seconds so everything can combine.

4. With the mixer on a slow speed, add a third of the flour, half the milk, repeating until you've added all the milk and flour. Once the batter comes together, stop the mixer, scrape down the bowl and let it beat for just a few more seconds. Take a spatula and do a final mix down.

5. Using a large cookie scoop, divide the batter evenly into the cupcake wells, filling them about 2/3 full. Bake for 20 minutes, testing with a toothpick for doneness. Let cupcake sit in pan, on a cooling rack, for 5 minutes. Then remove them carefully with a fork onto the rack.

6. While the cupcakes are still warm, use a toothpick and poke about 12 holes into each cupcake, making sure the toothpick touches the bottom of the cake.

7. In a small bowl, mix the espresso and 2 t. dark rum. Slowly spoon this mixture on top of the cupcakes, so that it soaks into the cake. Use all the espresso-rum mixture and try to cover the as much of the surface area of the cupcake as possible. Let the cupcakes sit and cool for another hour.

8. When the cupcakes are completely cool, it's time to make the frosting. In a mixer, cream together the mascarpone cheese, sugar, heavy cream, vanilla and rum on a low speed. Once the ingredients come together, turn the speed up to high and whip until the frosting is very thick.

9. Place frosting in a piping bag with a large tip. Pipe the frosting on top of cupcakes, leaving a little edge of the cake showing. Then sprinkle the tops with a dust cocoa powder.

These cupcakes must be stored in the refrigerator.

Download pdf recipe for: Tiramisu Cupcakes

This cupcake recipe has the best of 2 worlds: cookies & cupcakes. You can use any kind of cookie you'd like and the results will be spectacular!

● 1/2 cup butter, cut into cubes

● 2/3 cup sugar

● 3 eggs

● 1 t. vanilla

● 1-1/2 cups flour

● 1-1/2 t. baking powder

● 1/4 t. salt

● 1/4 cup milk

● 10 chocolate sandwich cookies, chopped

Frosting:

● 1/2 cup butter, cut into pieces

● 2 cups powdered sugar

● 2 T. milk

● 1 t. vanilla

● 10 chocolate sandwich cookies, chopped, plus 6 cookies cut in half for garnish

Preheat oven to 350 ̊F. Line 12 muffin cups with paper liners. Spritz the top of the pan with

baking spray.

1. In mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Make sure to scrap down the sides of the bowl.

2. In another bowl, whisk together the flour, baking powder, and salt. Set aside.

3. Add the eggs, one at a time, to the butter mixture. Beat well after each addition. Add the vanilla.

4. With the mixer on a low speed, alternately add 1/3 of the flour mixture and 1/2 of the milk. Fold in the crushed cookies.

5. Evenly fill the muffin cups with the batter and bake for about 18 minutes or until a toothpick inserted into a cupcake comes out clean. Leave cupcakes in pan for 10 minutes, then remove with a fork and place on cooling rack. Once the cupcakes have completely cooled, you can then frost them.

6. To make frosting: Cream the butter, powdered sugar, vanilla and milk until fluffy (about 4-5 minutes). With standing mixer, use whisk attachment. Fold in the chopped cookies.

7. Frost cupcakes, then take cookie halves and place on top to garnish.

Download pdf recipe for: Cookies 'n Cream Cupcakes

Black-bottom pie is a blast from my past! A rich chocolate bottom layer and a delicious rum filling. I've taken that winning combo and turned it into a cheesecake. (The cupcake size is strictly portion control!)

- Recipe -

Crust:

● 3/4 cup chocolate cookie crumbs (about 10 Oreos)

● 3 T. butter, melted

● 1 cup semi-sweet chocolate

Filling:

● 8 oz. cream cheese

● 1/2 cup sugar

● 2 eggs

● 1/2 cup heavy cream

● 1/8 t. salt

● 1 t. vanilla

● 1 T. dark rum (or 1 t. rum extract)

Whipped Cream Topping:

● 1 cup heavy cream

● 3 T. sugar

● 1 t. vanilla

● chocolate shavings

Preheat oven to 300 ̊F. Line 12 cup muffin pan with paper liners. Set aside.

CRUST:

1. Crush cookies in the food processor or with a rolling pin. Place crumbs in a small bowl and stir in melted butter. Mix until crumbs are moist, like wet sand. Divide crumbs into the cupcake wells. Use a 1/4 cup measuring cup and press crumbs down to make a crust.

2. Place the semi-sweet chocolate in a microwave-safe bowl, and microwave in 30 second bursts, until chocolate is smooth. Divide the chocolate evenly among the wells, placing a spoonful of melted chocolate on top of each crust. Set pan aside.

FILLING:

1. In a mixing bowl, beat the cream cheese and sugar until light & fluffy, about 2 minutes. Add the eggs and beat at low speed until very smooth. Make sure to scrape the bowl down so that cream cheese gets totally mixed in.

2. Mix in the heavy cream, salt, vanilla and rum until just combined.

4. Using a small measuring cup, divide the the filling into each of the wells, filling each cup about 3/4 full. Bake for 30 minutes. Let cupcakes cool in pan on cooling rack for 1 hour. Once they are at room temperature, cover the pan with plastic wrap and place cupcakes in the refrigerator until cold, about 2 hours. When you're ready to serve, use an off-set spatula to lift the cupcakes out of the pan.

WHIPPED CREAM TOPPING:

1. Beat the heavy cream, sugar and vanilla until soft peaks form. Cover and place in refrigerator until ready to use.

READY TO SERVE:

1. Place the star tip into a disposable piping bag. Fill with whipped cream.

2. Take one of the chilled cupcakes and remove the paper liner. Place on a plate.

3. Pipe the whipped cream on top of the cupcakes, then sprinkle with chocolate shavings.

Note: If you want to make these cupcakes in advance, wrap each of the cold cupcakes in plastic and place in a zip bag into the freezer. When youʼre ready to serve, take the cupcakes out of the freezer, take off the plastic wrap and peel the paper liner off. You can let them defrost in the refrigerator and when youʼre ready to serve, add the whipped cream and chocolate shavings.

Download pdf recipe for: Black-Bottom Cheesecake Cupcakes

If you enjoy Chocolate Truffles, you'll love this cupcake!

- Recipe -

Download pdf recipe for: Chocolate Truffle Cupcakes

I loved the Buckeye Candy I made so much, that I turned it into a cupcake! Rich chocolate cake, a smooth peanut butter filling and dipped in chocolate ganache...not once, but 3 times!

- Recipe -

Cupcakes:

• 6 T. butter
• 3 oz. Unsweetened Chocolate
• 2 eggs
• 1-1/4 cups sugar
• 3/4 cup flour
• 1/8 t. salt
• 1/2 t. vanilla

Peanut Butter Layer:

• 1-1/2 cups creamy peanut butter
• 1/2 cup butter
• 1/2 t. vanilla
• 1-1/2 cups powdered sugar

Ganache:

• 1/2 cup heavy whipping cream
• 1 cup semi-sweet chocolate

Preheat oven to 350 ̊F. Line muffin tin with cupcake liners

For Cake:

1. Melt butter and unsweetened chocolate in microwave on 30 second bursts, making sure to stir each time. Once butter and chocolate is melted, set aside.

2. In a medium-size bowl, mix the eggs and sugar with a rubber spatula. Stir in flour, melted butter and unsweetened chocolate, salt and vanilla. Mix until smooth. Divide batter into muffin cups. (Cups should only be about 1/2 full.)

3. Bake for 21 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Using a fork, life the cupcakes out of the pan onto a cooling rack and let cool for an additional 15 minutes.

For Peanut Butter Layer:

1. Beat peanut butter, butter and vanilla in mixer bowl until well combined. Add powdered sugar and beat on low speed for 1-2 minutes. Scrape down the bowl and mix for another minute, until the filling is well mixed.

2. Using a small knife, spread a nice, thick, smooth layer on the cupcakes. Place in the refrigerator for 30 minutes.

For Ganache:

1. Heat the heavy cream and semi-sweet chocolate in a small saucepan over low heat. Remove from the heat, stirring occasionally.

2. When cupcakes are ready to come out of the refrigerator, place a sheet of parchment on a baking sheet, then dip each cupcake in the ganache, coating the top completely. Chill for 10 minutes. Dip again and chill. Dip a 3rd time and place in the refrigerator until ready to serve.

Note: Once the chocolate is firm to the touch, you can wrap each cupcake in plastic wrap, then place them all in a zip bag and store in the freezer.

Download pdf recipe for: Buckeye Cupcakes

In this episode, Cindy makes and fills the cupcakes with a thick mango filling, then ices the top with a delicious Mango Coconut frosting!

- Recipe -

Cupcakes:

● 2-3/4 cup cake flour

● 3/4 cup sugar

● 2 t. baking powder

● 1/4 t. salt

● 6 T. butter, cut into pieces

● 1 cup mango puree

● 1 t. vanilla

● 2 eggs

Mango Filling:

● 1 cup mango puree

● 2 T. sugar

● 1 T. cornstarch

Frosting:

● 4 T. butter

● 4 oz. cream cheese

● 3 T. mango puree

● 1/2 t. vanilla

● 2 cups powdered sugar

● 1 cup sweeteend shredded coconut

Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners. Spray tops with baking spray.

1. Mix the cake flour, baking powder and salt into a medium size bowl. Set aside.

2. Add the butter and sugar in mixing bowl and cream until fluffy.

3. Add the mango puree and vanilla and mix until combined. Scrape the sides of the bowl with a spatula.

4. Add the eggs one at a time, then add the flour mixture. Beat until combined, scraping down the sides of the bowl as needed.

5. Divide the batter into the muffin wells.

6. Bake until the cakes are golden brown and a toothpick comes out clean, about 20 minutes.

7. Set on a rack and let cupcakes cool in the pans for 10 minutes. Remove from pan and let cool completely on rack before frosting.

For the Filling:

1. Place the mango puree, sugar and cornstarch in small saucepan over medium-high heat. Bring to boil, stirring constantly. Let boil for 30 seconds, until thickened. Remove from heat. Place the filling in another small bowl and let cool to room temperature, about 30 minutes.

For the Frosting:

1. Cream together the butter, cream cheese, mango puree, vanilla and powdered sugar for about 2 minutes.

2. Stir in the coconut and and place in the refrigerator for 20 minutes, or so. To Assemble:

With a sharp paring knife, cut a large core out of the center of the cupcake. Fill with 1-2 t. of filling. Place the piece of cake you cut out, back into the center. Frost generously.

Note: For the entire recipe you need between 1-1/2 and 2 pounds of fresh or frozen mango. Since this frosting has cream cheese in it, you will need to refrigerate any leftovers.

Download pdf recipe for: Mango Coconut Cupcakes

These cupcakes are made with mango, are filled with mango and topped with coconut mango frosting! In this first part, Cindy bakes the cupcakes.

- Recipe -

Cupcakes:

● 2-3/4 cup cake flour

● 3/4 cup sugar

● 2 t. baking powder

● 1/4 t. salt

● 6 T. butter, cut into pieces

● 1 cup mango puree

● 1 t. vanilla

● 2 eggs

Mango Filling: 

● 1 cup mango puree 

● 2 T. sugar 

● 1 T. cornstarch

Frosting:

● 4 T. butter

● 4 oz. cream cheese

● 3 T. mango puree

● 1/2 t. vanilla

● 2 cups powdered sugar

● 1 cup sweeteend shredded coconut

Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners. Spray tops with baking spray.

1. Mix the cake flour, baking powder and salt into a medium size bowl. Set aside.

2. Add the butter and sugar in mixing bowl and cream until fluffy.

3. Add the mango puree and vanilla and mix until combined. Scrape the sides of the bowl with a spatula.

4. Add the eggs one at a time, then add the flour mixture. Beat until combined, scraping down the sides of the bowl as needed.

5. Divide the batter into the muffin wells.

6. Bake until the cakes are golden brown and a toothpick comes out clean, about 20 minutes.

7. Set on a rack and let cupcakes cool in the pans for 10 minutes. Remove from pan and let cool completely on rack before frosting.

For the Filling:

1. Place the mango puree, sugar and cornstarch in small saucepan over medium-high heat. Bring to boil, stirring constantly. Let boil for 30 seconds, until thickened. Remove from heat. Place the filling in another small bowl and let cool to room temperature, about 30 minutes.

For the Frosting:

1. Cream together the butter, cream cheese, mango puree, vanilla and powdered sugar for about 2 minutes.

2. Stir in the coconut and and place in the refrigerator for 20 minutes, or so.

To Assemble:

With a sharp paring knife, cut a large core out of the center of the cupcake. Fill with 1-2 t. of filling. Place the piece of cake you cut out, back into the center. Frost generously.

Note: For the entire recipe you need between 1-1/2 and 2 pounds of fresh or frozen mango. Since this frosting has cream cheese in it, you will need to refrigerate any leftovers.

Download pdf recipe for: Mango Coconut Cupcakes

In this episode, Cindy fills the cupcakes with Chocolate Ganache and frosts the tops with marshmallow!

- Recipe -

Chocolate Ganache:

● 1/4 cup heavy cream

● 1 cup milk chocolate chips

● 2 t. light corn syrup

For Topping:

● 1 jar marshmallow fluff

6. To make the Chocolate Ganache: In a small saucepan, mix the heavy cream, chocolate and corn syrup. Place over medium heat and stir until smooth. Remove from heat and let cool for about 5 minutes.

7. Using a paring knife, cut a circular core out of the center of the cupcakes. Fill the core with the chocolate ganache and place the cake core back. Repeat with all the cupcakes, placing them onto a rimmed baking sheet as you finish.

8. Take the lid off of the marshmallow and place the container in the microwave for 10 seconds. Use a knife to frost the tops of the cupcakes with the marshmallows fluff, keeping the marshmallow in the center of the cupcake.

9. Immediately place the sheet of cupcakes under the broiler. Broil until the marshmallow is nicely toasted & brown, moving the pan around in the over as needed.

Download pdf recipe for: S'more Cupcakes

Cindy takes the classic campfire S'more and turns it into a cupcake! In this episode, she makes the graham cracker cupcakes.

- Recipe -

Graham Cracker Cupcakes

● 2 cups graham cracker crumbs

● 2 t. baking powder

● 1⁄4 t. salt

● 3 eggs, separated

● 8 T. butter, cut into pieces

● 1 cup sugar

● 1 t. vanilla

● 1 cup milk

Preheat oven to 375° F. Line 12-cup muffin pan with paper liners, then spritz with baking spray.

1. In a medium bowl, combine the graham cracker crumbs, baking powder and salt. Set aside.

2. In the bowl of a mixer using the whisk attachment, beat the 3 egg whites on medium-high speed until soft peaks form. Transfer to a separate bowl and set aside.

3. Using the same mixing bowl, add the paddle attachment and cream the butter and sugar together until light and fluffy, about 2 minutes. Mix in the 3 egg yolks until well combined. Mix in the vanilla.

4. Add the dry ingredients alternately with the milk on low speed, mixing just until combined. Use a spatula to mix in about a third of the egg whites to lighten the batter. Then gently fold in the remaining egg whites until there is no sign of the egg whites.

5. Divide the batter evenly between the muffin wells. Bake for 18 minutes, then test with a toothpick to make sure they cupcakes are baked through. Allow the cakes to cool in the pans for about 5 minutes, then transfer to a wire rack and let cool completely.

Download pdf recipe for: S'more Cupcakes

Cindy makes scrumptious Key Lime frosting and shows how she decorates the tops of the cupcakes by piping Drop Stars.

- Recipe -

1. With a wire whisk attachment on the mixer, beat the butter, lime zest, vanilla and salt until creamy.

2. Gradually add powdered sugar alternately with Key lime juice and milk (about 1 T. each at a time). Continue beating creamy. Note: Frosting should be quite thick for piping, but if you want a softer frosting, you can add an additional 1 T. of milk to the frosting.

To Decorate:

Use a disposable piping bag with a #35 Drop Star Tip. Start by piping a row of drop stars along the edge of the cupcake, then move towards the center. Top with lime zest.

Download pdf recipe for: Key Lime Cupcakes

These cupcakes have incredible flavor, thanks to those tiny little Key Limes! In this episode, Cindy makes the delicious white cake cupcakes needed for the recipe.

- Recipe -

Cupcakes:

● 1 cup + 2 T. cake flour

● 3/4 cups sugar

● 2 t. baking powder

● 1/2 t. salt

● 6 T. butter, cut into small pieces

● 1/2 cup 2% milk

● 3 egg whites

● 1 t. vanilla

Preheat oven to 350 ̊F.Line 12 cup muffin pan with liners; spritz the top of the pan with baking spray, if desired.

1. In mixing bowl, add cake flour, sugar, baking powder, and salt. Mix until combined. Add butter and beat on low speed until butter totally mixes into the flour.

2. Pour milk, egg whites, and extracts into a measuring cup or bowl and mix with fork.

3. Add the milk mixture to the flour mixture and let beat for 2 minutes, making sure to scrape the sides of the bowl down after a minute, or so. (You can turn the speed up to medium once the flour is mixed in.)

4. Divide the batter evenly between the 12 cupcake wells, using a 1/4 cup measuring cup. Bake the cupcakes for 18 minutes, testing with a toothpick for doneness. Let the cakes rest in the pan for 5 minutes, then transfer to a cooking rack for an hour or more, to completely cool.

Download pdf recipe for: Key Lime Cupcakes