1.

Chocolate Cream Filled Vanilla Cupcakes with

Vanilla Bean Frosting
2. Gingerbread Hostess Cupcakes
3. Orange Clove Cupcakes
4. Chunky Hubby Cupcakes
5. Snickers Cupcakes
6. Browned Butter Banana Rum Cupcakes
7. Smores Cupcakes
8. Vanilla Cupcakes
9. Cherry Coke Float Cupcakes
10.
Pumpkin Cupcakes with Cream Cheese
Frosting
11.

Hummingbird Cupcakes

12.

Lemon Meringue Cupcakes

13.

Red Velvet and Cheesecake Marbled Cupcakes

14.

Root Beer Float Cupcakes

15.

Irish Car Bomb Cupcakes

16.

Malted Milk Cupcakes

17.

Mocha Cupcakes with Espresso Buttercream

18.

Creme Brulee Cupcakes

19.

Strawberry Lemonade Cupcakes

20.

Chocolate Chip Cookie Dough Cupcakes

21.
Carrot Cupcakes with Maple Cream Cheese
Frosting
22.

Bomb Pop Cupcakes

23.

Chai Latte Cupcakes (scroll down the page)

Page 1 of 6

24.

Dulce de Leche Cupcakes

25.

Lychee Rose Cupcakes

26.

Apple Pie Cupcakes

27.

Chipotle Cinnamon Chocolate Cucpakes

28.

Samoas Cupcakes

29.

Black Bottom Cupcakes

30.

High Hat Cupcakes

31.

EggNog Latte Cupcakes

32.

Cranberry Bliss Cupcakes

33.

Apple Crisp Cupcakes

34.

Devils Food Cupcakes

35.

Snickerdoodle Cupcakes

36.

Earl Grey Cupcakes with Lemon Buttercream

37.

LOpera Cupcakes

38.

Coconut Cupcakes

39.

Turtle Brownie Cupcakes

40.

Vanilla Bean Fig Cupcakes

41.

Peach Cupcakes with Peach Buttercream

42.

Caramel Cupcakes

43.

White Chocolate Raspberry Cupcakes

44.

Classic Red Velvet Cupcakes

45.

Bananas Foster Cupcakes

46.

Strawberry Cream Cheese Cupcakes

47.

Irish Cream Cupcakes with Coffee Frosting

Page 2 of 6

48.
White Buttermilk Cupcakes with Pineapple
Filling
49.

Caramel Macchiato Cupcakes

50.

Cream Soda Cupcakes

Chocolate Cream Filled Vanilla Bean

Cupcakes with Vanilla Bean Frosting
Ingredients

For the Cupcakes:

1 cup all-purpose flour

1 teaspoon baking powder

teaspoon baking soda

teaspoon salt

cup white sugar

1 egg

1 egg white

4 tablespoons butter, melted and cooled

cup buttermilk

2 teaspoons vanilla bean paste

For the Filling:

1 teaspoon water, hot

3 ounces marshmallow fluff

cup vegetable shortening

3 tablespoons powdered sugar

Page 3 of 6

2 tablespoons Dutch-processed cocoa powder

teaspoon vanilla

For the Frosting:

1 stick unsalted butter, at room temperature

1 teaspoon vanilla bean paste

3 cups powdered sugar

cup milk or cream

Instructions
1. Heat the oven to 350 F and line a 12 cup muffin pan with paper liners.

2. In a medium bowl combine the flour, baking powder, baking soda, and
salt. Whisk until well blended.

3. In a small bowl cream together the butter and sugar until well combined
and lighter in colour. Add the eggs and whisk until completely
incorporated into the butter mixture. Whisk in the buttermilk.

4. Pour the wet ingredients over the dry and whisk until just combined and
no large lumps remain. Scoop the batter into the prepared pan and bake

Page 4 of 6

for 18 to 22 minutes, or until the cakes spring back when pressed gently
in the center.

5. Allow the cakes to cool in the pan for five minutes then carefully transfer
them to a wire rack to cool completely.

6. In a small bowl combine all of the ingredients for the filling and whisk
until completely mixed. Place the filling into a pastry bag fitted with a
medium sized star tip.

7. Once the cakes are cooled completely take a small paring knife and poke
it into the center of the cupcake in a cross pattern about 1 inch deep. Take
the pastry bag and place the tip into the cross and pipe in about one
tablespoon of filling, or until the filling just starts to come out of the hole.
Clean off the tops of the cupcakes before frosting.

8. In a medium bowl combine the butter and vanilla bean paste. Add the
powdered sugar and of the milk. Whisk to combine. If the frosting
seems stiff add the remaining milk. Frost the cupcakes as desired.

Page 5 of 6

Page 6 of 6