Category Archives: Cupcake Lovely

~*Cupcake Lovely*~ Cherry Chocolate Chip Cupcakes

January’s ~*Cupcake Lovely*~

Cherry Chocolate Chip Caupcakes!

Cherry frosting

1 cup maraschino cherries
1/3 cup butter at room temperature
2 cups confectioners sugar
3 tablespoons half-and-half
Mix all ingredients except cherries at LOW. Add cherries and mix at MEDIUM-LOW until blended. Sprinkle with mini chocolate chips!
I added some of the cherry juice to enhance the flavor and color of the frosting which it did but it also thinned it more than I would have liked.¬† So add or don’t add at your own discretion. ūüôā

~*Cupcake Lovely*~Caramel Drizzled Pretzel Cupcakes

 I recently saw a photo of a cupcake topped with bits of pretzel. I thought it looked tasty but there was no recipe attached so I tweaked the idea a little and made it my own.

October’s¬†~*Cupcake Lovely*~

Chocolate cupcakes with cream cheese frosting topped with bits of pretzel and drizzled with caramel.

Phew! That was a mouthful! ūüėČSalty





~*Cupcake Lovely*~ Christmas In July

I am one of those people who decorate for Christmas the day after Thanksgiving and do not take it all down untill New Years day because I like to take in every last-minute of the season.

So¬†of course it¬†is only fitting¬†that I¬†am also one¬†of¬†those people¬†ūüėČ who¬†thoroughly enjoy Christmas in July.

Smack dab between six months separating Christmas Past and Christmas future lyes a plethora of home shopping network holiday deals, and indulging in seasonal movie classics.

My personal favorite is Home Alone 1 & 2!

So I decided to adapt the theme to ~*Cupcake Lovely*~

this month and alas you have

Christmas in July cupcakes.

It’s amazing what a few festive sprinkles will do to spruce up¬†regular old chocolate cupcakes!


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~*Cupcake Lovely*~ Coconut Vanilla Bean Cupcakes

May’s ~*Cupcake Lovely*~ is

Coconut Vanilla Bean!

 The coconut milk made them very moist. I used a Madagascar vanilla bean and its intense flavor paired with the crunch of the toasted coconut was perfect!

*When I make this recipe again though I will start with only 1 1/2 sticks of butter in the frosting and see if I like it better that way  because with two sticks it came out a lot thinner than I wanted which is why I opted to spread it instead of pipe it. 



  • 2 cups all purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 3 large eggs
  • Seeds scraped from 1 split vanilla bean
  • 1 cup reduced coconut milk, room temperature


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/3 cup reduced coconut milk (see above), room temperature
  • Seeds scraped from 1 split vanilla bean
  • 1/8 teaspoon salt
  • 2 cups sweetened flaked coconut, lightly toasted

For reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes:
Position rack in center of oven; preheat¬†to 350¬įF. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium¬†bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed¬†just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.


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