Cupcake bouquet

So I am once again going to pass on a link and a picture from the link.  The reason is,  I can't respite this any better than they did.  The recipes and instructions are spot on.

I was thinking about something u could do this weekend for all 3 of my guys not just my husband.  This looks like a winner!

Cupcake Bouquet

All credits for idea, recipe, and pictures belong to them!

Spiced Apple Cider Cupcakes

Today's recipe is copyright so I can only give you the link.  Please go check it out!  The recipe is amazing and so are the pictures.

Spiced Apple Cider Cupcakes

Enjoy my Crazies!

Nutella Stuffed Chocolate Raspberry Cupcakes

Why?  Nutella! Also,  perfect for Valentine's Day!

Short on words today but don't worry this recipe makes up for it!

Oh and if anyone wants 2 cats that keep you up all night let me know! ;)

This comes from handletheheat.com

Nutella Stuffed Chocolate Raspberry Cupcakes
YIELD: 12 cupcakes PREP TIME: 20 minutes COOK TIME: 20 minutes TOTAL TIME: 1 hour 30 minutes
ingredients:
FOR THE CUPCAKES:
4 ounces semisweet chocolate, finely chopped
1/3 cup (1 ounce) Dutch-process cocoa powder
3/4 cup hot coffee
3/4 cup (3.38 oz) bread flour
3/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
1/3 cup Nutella
FOR THE BUTTERCREAM:
2 sticks unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar, sifted
1/3 cup seedless raspberry preserves
Red food coloring, if desired
directions:
FOR THE CUPCAKES:
Place the chocolate and cocoa powder in a medium heatproof bowl. Pour hot coffee over the mixture. Cover and let stand for 5 minutes. Whisk gently until smooth then set aside to cool completely.
Meanwhile, preheat the oven to 350°F. Line a standard 12-cup muffin tin with foil or paper liners.
In a small bowl, whisk the flour, sugar, salt, and baking soda together.
Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth. Using a spring-loaded scoop or a large spoon, divide the batter evenly among prepared muffin cups.
Bake until cupcakes are set and firm to the touch, about 17 to 19 minutes. Let the cupcakes cool completely. Using an apple corer or pairing knife, slice a small section of the center of the cupcake for the Nutella, being careful not to slice through the bottom. Fill each hole with 1 heaping teaspoon of Nutella.
FOR THE BUTTERCREAM:
In the bowl of an electric mixer beat the butter until light and fluffy. Add the vanilla. Gradually add the sugar, one cup at a time, beating well on medium speed. Add the raspberry preserves and beat until light and fluffy. For a more saturated color, add a few drops of red food coloring, if desired.
Transfer the buttercream to a piping bag fit with a decorating piping tip, such as the Wilton 1M tip. Pipe frosting directly onto the stuffed cupcakes. Serve or store at room temperature for a day or in an airtight container in the fridge for up to 3 days.

Pumpkin Cupcakes with Orange Cream Cheese Frosting

Hello Everybody!  As we welcome another Tuesday I find myself jumping upon the wagon!  What wagon you ask LOL.   The pumpkin wagon.  I was thumbing through my recipe book and ran across this recipe and remembered just how yummy they are!  So to be like everybody else but hey Pumpkin is a good thing LOL!  :D.  Hope everyone enjoys.  Remember to make time for the little things this week.  Oh and that of course includes these cupcakes!  See ya Thursday

Pumpkin Cupcakes with 

Orange Cream Cheese Frosting

1/2 Cup (1/4 lb) butter, at room temperature

1 Cup sugar

2 large eggs

1 Cup canned pumpkin

1 Tablespoon vanilla

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 Cup milk

Orange cream cheese frosting (recipe follows)

Candy sprinkles (optional)

1.  In a bowl, with a mixer on medium speed, beat butter and sugar until smooth.  Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.  Add pumpkin and vanilla and beat until well blended (mixture will look separated at this point).

2.  In another bowl, mix flour, baking powder, cinnamon, nutmeg, cloves, and salt.  Stir half the flour mixture into pumpkin mixture.  Stir in milk just until blended.  Add remaining flour mixture and stir just until incorporated.  Spoon batter equally into 12 muffin cups (1/3 cup capacity; cups should be about 3/4 full) lined with paper baking cups.

3.  Bake in a 350° regular or convection oven until tops spring back when lightly pressed in the center and a wooden skewer inserted into center comes out clean, about 20 minutes.  Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.

4.  Spoon orange cream cheese frosting into a pastry bag fitted with a 3/4" star tip and pipe onto tops of cupcakes, or spread on cupcakes with a knife.  Decorate with candy sprinkles, if desired.

Orange Cream Cheese Frosting:  In a bowl, with a mixer on low speed, beat 6 ounces cream cheese and 6 tablespoons butter, both at room temperature, until well blended.  beat in 1 1/2 Cups powdered sugar, 1 Tablespoon finely minced orange peel and 1/4 to 1/2 teaspoon orange extract until smooth.

Hey I found this gem at "myrecipes.com" who had found it in a magazine called "Sunset".