Posts Tagged ‘Cupcakes’

45 Springtime Desserts That Are Perfect for Easter

Friday, April 18th, 2014

45 Springtime Dessserts That Are Perfect for Easter

In the collage above, on the left, top to bottom: Fresh Strawberry Cupcakes with Fresh Strawberry Frosting from An Edible Mosaic and Flourless Carrot Cake with Mascarpone Frosting from Diethood; on the right, top to bottom: Blueberry Crisp from Taste, Love, & Nourish, Vanilla-Almond Pound Cake with Easy Strawberry-Rose Sauce from An Edible Mosaic, and Springtime Cupcakes from Kailey’s Kitchen.

You might have noticed that I’ve been posting more of these round-up type posts lately.

I actually just meant to post one spring-themed round-up post, but(more…)

Apple-Almond Streusel Muffins

Friday, October 11th, 2013


Have I ever told you about my mom’s apple pie?

It’s killer.

She always makes it deep-dish style (like Chicago pizza). Sometimes she’ll make it with a double crust and sometimes she’ll make it with what she calls a “French crumble topping”, and her thick apple layer is perfectly spiced and sweetened. It is hands-down the best apple pie. In the world. (Tall claim, but I’m sticking to it…but I won’t argue if you tell me the same about your mom’s pie.) (more…)

Dark + Stormy Cupcakes: Fare That’s Fit for a Pirate

Tuesday, July 9th, 2013


You can probably guess by the name that the flavor of these cupcakes was inspired by the highball cocktail Dark and Stormy (which, according to Wikipedia, is trademarked by Gosling’s Export Limited of Bermuda who make Goslings Black Seal Rum).

But there are a couple of other pieces of inspiration for these cupcakes that might not be so readily apparent. (more…)

Chocolate Cupcakes for Two {Vegan}

Thursday, November 15th, 2012

Chocolate Cupcakes for Two {Vegan}

There’s something about me you need to know.

I can’t do dry cake. Or gummy cake. Or bland cake.

I’d rather eat celery sticks.

Even if I’m dying for a chocolate fix.


Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

Monday, June 18th, 2012

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting

The other day my hubby came home from work in the mood for strawberry cake… (more…)

Caramel-Vanilla Cupcakes for 5 {Vegan}

Friday, February 24th, 2012

So, what are you making for dessert tonight?  Maybe something like that Caramel Apple Cake I saw on your blog a while ago?, a friend excitedly asked me around 2 o’clock one afternoon.  

I thought we’d forgo dessert this time, you know, since everyone is trying to eat healthy…, I trailed off.  Dead silence from my friend.  

I guess “eating healthy” doesn’t mean skipping dessert, even for a regular weeknight meal among close friends that’s not in celebration of anything other than it being a Tuesday night.  

I can roll with it.  Dessert was back on the menu, stat. (more…)

Chocolate Sauerkraut Cupcakes

Friday, September 30th, 2011

I love how random Google searches can sometimes be.  I have no idea how “chromebar” and “poisonous mushrooms” are two of the all-time top key search phrases that lead to my blog, but I guess I’ll take it.  Also along the lines of random Google searches, I love how a couple weeks ago when I was looking for a recipe for stuffed chicken breast, all the sudden I happened on the next best thing (to me) since sliced bread…chocolate sauerkraut cake! (more…)

Cherry-Vanilla Cheese Danish Cupcakes

Thursday, July 14th, 2011

Cherry-Vanilla Cheese Danish Cupcakes

Fresh cherries have flooded the markets and of course I wasted no time buying my share, which basically means that every time I’m out and about I pick up another bag (or two).  (more…)

Linzer Cupcakes

Thursday, February 3rd, 2011

I first saw the idea for these cute cupcakes in a magazine at my dentist’s office, of all places.  Right after I saw them, my name was called to go in so I didn’t get more than a passing glance.  And then of course on my way out I was just so overjoyed to be done (and dentist-free for another 6 months until my next check-up!) that I was preoccupied with getting out of there at warp speed, so these cute cupcakes completely slipped my mind.  (Which is just as well really…I would have felt a little weird rooting around (horrible pun, I know) for a sugary recipe at the dentist’s office, what with sugar being taboo and all.)  Anyway, the real bottom line is I don’t know what magazine to credit with this adorable idea! (more…)

Giveaway Winner & Peanut Butter & Jelly Cupcakes

Sunday, September 19th, 2010

I want to thank all of you who participated in my recent CSN giveaway!  (They have some fabulous stuff, don’t they?)  And the winner is…

A huge congrats to Natalya S.!  Natalya please email me and I will have your prize sent out.

Ok, so I have a little confession to make.  Remember back, before the chill of autumn’s crisp coolness took hold and required a warm blanket, a crackling fire, or a bowl of warm soup to cozy up with in the evening.  Go back even longer than that, before the warmth of summer drove us to take refuge in cool breezes, swimming pools, and tall glasses of iced tea.  Yes, I’m talking about last spring.  That’s when I made these glorious cupcakes.  I had every intention of sharing them with you sooner but somehow they got pushed to the wayside.  And it’s a shame because they in fact deserve the limelight. 

These cupcakes are based on the classically delicious combination of peanut butter and jelly, but have a bit of a dressed-up, elegant look (it’s the jelly drizzle…a splash of red always feels so glam ;) ).  I made a peanut butter cake (which I based on my recipe for Classic Yellow Cake), basic buttercream, and a jelly drizzle.  And let’s just say that I know I won’t be able to wait until next spring to make them again. Peanut Butter & Jelly Cupcakes

(Yield:  About 20 cupcakes)


1 1/2 c sugar

1/2 c canola oil

2 large eggs

1 c low-fat or fat-free milk

1 c smooth peanut butter

2 tsp pure vanilla extract

2 c all-purpose flour

2 tsp baking powder

1/4 tsp salt


1 stick salted butter

1/4 c no-trans fat vegetable shortening

1 lb (16 oz) powdered sugar

1 TB pure almond extract (or pure vanilla extract, if you prefer)

4 TB milk (more or less to reach your desired consistency)

Jelly Drizzle:

1/2 c red raspberries (frozen is fine)

1/2 c water

2 TB honey (more or less depending on your preferences and how sweet your berries are)

2 tsp cornstarch mixed with 1 TB cold water

Muffin tray and paper liners

For the cupcakes:  Preheat the oven to 350F and line a muffin tray with paper liners.  In a large bowl, beat together the sugar, oil, and eggs until they’re light, glossy, and pale yellow (about 2 minutes).  Beat in the peanut butter and then the milk and vanilla.  Beat in the flour, baking powder, and salt until just combined.  Fill the muffin tray and bake for about 18-20 minutes, until a toothpick inserted in the center comes out with just a few crumbs.  Allow to cool completely before frosting.

For the buttercream:  Cream together the butter, shortening, and almond extract.  Alternate beating in the powdered sugar and milk, adding 1 TB of milk at a time until it reaches the right consistency. 

For the jelly drizzle:  In a small saucepan over medium heat, combine the berries, water, and honey and simmer for about 5 minutes.  Strain the berry mixture through a fine mesh sieve; return the liquid to the saucepan over low heat (discard the pulp).  Whisk in the cornstarch slurry and heat (stirring constantly) until thickened. 

Frost the cupcakes with the buttercream and decorate the tops with a drizzle of jelly.

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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