Raspberry and Apple Cupcakes

 I know it's been a long time since you've heard from me, and I am sorry for that. Life sometimes gets crazy and that is what happened here. But I am back with a yummy, yummy recipe for you! I've recently started following a vegetarian lifestyle, and as such, fruit has suddenly become so sweet and tasty for me. Don't get me wrong...I've always loved fruit, now I just love it even more!

Raspberry and Apple Cupcakes

• 3 eggs
• 1 cup sour cream
• 1 cup granulated sugar + 2 tbsp extra to sprinkle
• 1 lemon, zested
• 1 Granny Smith apple, peeled, cored, and diced
• 1 1/3 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 2/3 cup fresh raspberries
• powdered sugar for dusting

1. Preheat the oven to 350°F and grease a 12-cup muffin pan.
2. Place the eggs, sour cream, granulated sugar, lemon zest, and apple in a blow and stir together. Sift the flour, baking powder, and cinnamon over the top and fold through.
3. Spoon the mixture into the muffin pan and top with the raspberries. Sprinkle with the extra granulated sugar. Bake for 25-30 minutes or until top springs back when lightly touched.
4. Cool slightly then turn out and dust with confectioners sugar.

Yummy!

Amish Friendship Bread Cupcakes

This is the Amish Friendship Bread Starter Recipe that you’ll need to make the Amish Friendship Bread. It is very important to use plastic or wooden utensils and plastic or glass containers when making this. Do not use metal at all!

Ingredients:

• 1 pkg. active dry yeast
• 1/4 cup warm water (110°F)
• 1 cup all-purpose flour
• 1 cup white sugar
• 1 cup warm milk (110°F)

Directions:

1. In a small bowl, dissolve the yeast in warm water for about 10 minutes. Stir well.
2. In a 2 quart glass or plastic container, combine 1 cup sifted flour and 1 cup sugar. Mix thoroughly or the flour will get lumpy when you add the milk.
3. Slowly stir in warm milk and dissolved yeast mixture. Loosely cover the mixture with a lid or plastic wrap. The mixture will get bubbly. Consider this Day 1 of the cycle, or the day you receive the starter.

For the next 10 days handle starter according to the instructions for Amish Friendship Bread.

Amish Friendship Bread

• Do not use any type of metal spoon or bowl for mixing.
• Do not refrigerate!
• If air fills up the bag, let it out!!!
• It is normal for the batter to rise, bubble, and ferment.

Day 1

• Do nothing. This is the day you received the batter.

Day 2-5

• Mush (massage) the bag.

Day 6

• Add 1 cup flour, 1 cup sugar, and 1 cup milk to the bag and then mush.

Day 7-9

• Mush the bag

Day 10

1. Pour the entire contents of the bag into a large non-metallic bowl.
2. Add 1 ½ cups flour, 1 ½ cups sugar, and 1 ½ cups milk.
3. Measure out four separate batters of 1 cup each into 1 gallon Ziploc bags. Keep a starter for yourself and give the other three to friends along with a copy of this recipe.
4. Preheat oven to 325°.
5. To the remaining batter in the bowl (about 2 cups batter) add

• 3 eggs
• 1 cup oil (or ½ cup oil & ½ cup applesauce)
• ½ cup milk
• ½ cup sugar
• 2 tsp cinnamon
• ½ tsp vanilla
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 cups flour
• 1 large box instant vanilla pudding

6. Grease two large loaf pans.
7. Pour the batter evenly into loaf pans. Sprinkle the top with cinnamon sugar.
8. Bake for 60-70 minutes. Cool until bread loosens from the pan.

Variations

• I used a small box of French vanilla pudding, and it worked fine. You can also use different flavors of pudding.
• The internet is a great source for different recipes to use the starter.
• To bake as muffins/cupcakes, fill 24 muffin cups 2/3 full. Bake for 20 minutes at 325°.

Cream Cheese Pumpkin Cupcakes

It is starting to feel like fall and I am craving pumpkin. Pretty much pumpkin anything, but I am pretty sure these cupcakes will fit the bill.

Ingredients

• 2 1/4 c. flour, sift before measuring
• 1 T. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 3/4 t. cinnamon
• 1/2 t. ginger
• 1/2 t. nutmeg
• 1/2 c. butter, softened
• 1 1/3 c. sugar
• 2 eggs, beaten
• 1 c. canned pumpkin
• 3/4 c. milk

1. Preheat oven to 350 degrees. Line cupcake pans with liners (this makes about 18). In a large bowl, sift dry ingredients together and set aside.

2. Cream butter and sugar together until light and fluffy. Beat in eggs one at a time. Mix in pumpkin.

3. Alternate stirring in the dry ingredients and the milk, beginning and ending with dry ingredients. Scrape down the bowl and stir until blended. Spoon into liners and bake for 20-25 minutes.

4. Frost with Cream Cheese Frosting.

Mmmm...S'Mores

I was completely inspired by Eating Suburbia's S'More Cupcakes. It really got me to thinking about the flavors of chocolate and marshmallow together, which is really a great flavor combination (remember the chocolate marshmallow cupcakes?). The basics of a S'more are graham crackers, chocolate, and marshmallows.

Ingredients
Graham Base:
2 cups graham cracker crumbs (or about 15 crushed crackers)
1/2 cup butter, melted

Cake:
Hershey's "Perfectly Chocolate" Chocolate Cupcake batter

Marshmallows:
Marshmallow Fluff

Directions:

1. Preheat oven to 350°. Line muffin pan with paper baking cups.
   
2. Mix together graham cracker crumbs and melted butter. Place about 1 tablespoon crust mix in bottom of baking cups. Smoosh to a crust-like consistency.
3. Mix up Hershey's "Perfectly Chocolate" Chocolate Cupcake batter. Fill muffin cups about 2/3 full. Top with another tablespoon of graham cracker crust mix.
4. Place in oven and bake for 22-25 minutes, or until top springs back when lightly touched. Remove from muffin pan and cool completely.
   
5. Place Marshmallow Fluff in a piping bag. Pipe onto the top of cupcakes. Using a brulee torch, toast the tops of the marshmallow for that awesome campfire look. If you don't have a brulee torch, place under a broiler until golden and toasty looking. Yum!
   

Hershey's "Perfectly Chocolate" Chocolate Cupcakes

These are really incredible little cakes. Just the perfect amount of chocolate. And also perfect for those S'More cupcakes as well. Enjoy!

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Line 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

3. Bake 22 to 25 minutes. Cool completely. Frost.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Sprinkles Strawberry Cupcakes on The View

Strawberry cupcakes are yummy any time of year, but especially in the summer when strawberries are at the peak of flavor. I'm always up for a good cupcake recipe (especially strawberry!), so when I can get one from a professional, I know it's gonna be good! These cupcakes are out of this world good, so you should try them. Especially right now. When strawberries are fresh at the market. Yum!


Here are the ingredients:

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 4 ounces unsalted butter
• 1 cup sugar
• 1 large egg
• 2 egg whites
• 1/4 cup milk
• 1/4 cup strawberries
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350°. In a mixing bowl, stir together flour, baking powder, baking soda, and salt.
2. Cream together butter and sugar. On medium speed, add egg and egg whites. Mix until egg is incorporated into the butter/sugar mixture.
3. On low speed, add half of the dry ingredients. Mix until incorporated.
   
4. Add milk, strawberries, and vanilla extract to the batter. Mix on low speed until incorporated.
5. Add remaining dry ingredients. Incorporate into batter. Bake for18-22 minutes or until top springs back when lightly touched. Frost with Strawberry Frosting.
   

Waldorf Red, White and Blue Cupcakes

From Sue Doeden. These gems are perfect for the 4th of July. Not really chocolate--just a hint. More red, bit of tang from the buttermilk. Yum!

Ingredients

• 1 cup buttermilk, room temperature
• 1 teaspoon baking soda
• 1 1/2 cups butter, softened
• 1 1/2 cups sugar
• 2 large eggs, room temperature
• 1 tablespoon unsweetened cocoa powder
• 2 ounces red food coloring
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 2 1/2 cups cake flour
• 1 teaspoon salt

Frosting:

• 1 (8-ounce) package cream cheese, softened
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla
• 1 cup heavy whipping cream
• 24 fresh blueberries

Preheat oven to 350 degrees. Line 24 cups of muffin tins with paper baking cups.

In a bowl or 2-cup glass measure, mix buttermilk and baking soda. Set aside. In large bowl of heavy-duty mixer, beat butter and sugar together until very light and fluffy, about 6 minutes. Use a rubber spatula to frequently scrape down the sides of the bowl. Add eggs, one at a time, beating well after each addition.

In a small bowl, mix cocoa powder with red food coloring, vinegar and vanilla extract. Add to butter-sugar mixture and blend well.

Sift flour and salt together. Add dry ingredients in small amounts (about ½ cup) to mixture in bowl, alternating with buttermilk-baking soda mixture. Begin and end with dry ingredients.

Spoon batter into lined tins, making each about 3/4 full. Bake in preheated 350-degree oven for about 20 minutes. A wooden pick inserted into the center of a cupcake should come out clean. The top will spring back when lightly touched with the tip of a finger.

Allow the cupcakes to cool in the tin for a few minutes, then transfer to wire racks to cool completely.

Make frosting by placing cream cheese in a large mixing bowl. Beat until smooth and creamy. Add powdered sugar, vanilla and heavy whipping cream. Beat on high speed until light and fluffy. Frosting should be firm enough to spread on cupcakes. Garnish each with a blueberry. Makes about 24 cupcakes.

Red Velvet...YUM!!!

Oh, I know it's been a while. The problem is that it's hot. Really hot. Too hot to bake. We've been averaging between 100° and 110° here. But, I promise to try and share all things cupcake. And on cool or rainy days, I may even actually bake!

In the meantime, how about a video on Red Velvet Cupcakes from Cooking@Dish?


Enjoy!

*Bonus Recipe--Strawberry Freezer Jam

Strawberries are coming into season, and I have been busy making jam. I prefer freezer jam because of the fresh taste of the strawberries...Yum, yum, yum!

Ingredients

• 2 cups crushed strawberries (about 2 small square baskets)
• 4 cups sugar
• 1 pkg powdered pectin
• 3/4 cup water

1. Combine crushed strawberries and sugar. Let sit for 10 minutes.


2. Combine pectin and water in a small saucepan. Bring to a full rolling boil over HIGH heat. Boil, stirring constantly, for 1 minute. Remove from heat.


3. Add cooked pectin to strawberry mixture. Stir until sugar is completely dissolved (about 3 minutes).
   


4. Ladle strawberry mixture into clean freezer containers (I used 8 oz Ziploc containers, but I have used jelly jars in the past), leaving 1/2-inch space (since things grow when frozen!). Apply lids and let jam stand in refrigerator until set (no longer than 24 hours). Freeze (make sure to leave 1 container in the fridge--we are going to use it for cupcakes!).


5. Enjoy! Yummy, yummy, yummy!
   

Caramel Apple Cupcakes

Nothing says old-fashioned fair like a caramel covered apple. Oh, tasty--but kind of a mess to try and eat. This cupcake is a treat that gives you all the same flavors, but not so much of the mess!

Ingredients

• 1 cup unsweetened applesauce
• 2 cups cake or pastry flour
• 1/2 cup sugar
• 1 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 2 eggs
• 1/2 cup oil
• 1/4 cup apple juice
• 1 tsp vanilla
• 24 individual caramels
• Caramel Frosting

1. Preheat oven 350°. Place paper baking cups in 24 muffin cups.


2. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and stir to combine. Crack the eggs into a separate, medium sized bowl and beat with a fork to break up. Add the oil, apple juice, vanilla, and apple sauce to the eggs and mix to combine. Combine the wet and dry ingredients until all ingredients come together.


3. Fill baking cups about 2/3 full with batter. Place unwrapped caramel in center of batter, pushing down so that is in the middle of the batter.
   


4. Bake for 20-22 minutes, or until top springs back when lightly touched. Remove from pan; cool completely. Frost with Caramel Frosting.
   

Twinkie Cupcakes

I have been giving the deep-fried twinkies at the fair a lot of thought the past couple of days. There just seems to be something inherently wrong with deep-frying cake. I know they get all kinds of raves, but I think mine must be a bit of a rant. I suppose if you are into healthy eating, cupcakes aren't really the way to go either, but I just can't see making it worse by the addition of deep frying. So I won't. :)

Bear with me, though. Twinkies are not yummy for me. :) They kinda have a 'shelf life of 100 years' taste to me, but the idea of a cream filled sponge cake--well, really, THAT sounds good. So, why don't you try this version instead? No preservatives, I promise...

Cupcake Ingredients

• 12 egg yolks
• 1/2 cup water
• 1 3/4 cups granulated sugar, divided
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 to 2 teaspoon vanilla extract

1. Preheat ovento 350 . Place paper baking cups in 24 muffin cups.
   
2. Beat egg yolks and water with electric beater until lemon colored. Add 1/2 cup sugar and continue beating until light yellow.
3. Sift together the remaining sugar, flour, salt and baking powder.Fold dry ingredients and vanilla extract into egg yolk mixture.
4. Divide evenly between muffin cups. Bake 15-20 minutes, or until top springs back when lightly touched. Remove from pans, cool completely.

Filling Ingredients

• 1 cup half 'n half
  
• 5 tbsp flour
• 1 cup butter
• 1/2 tsp salt
• 1 cup sugar
• 1 tsp vanilla

1. Mix half 'n half and flour in a saucepan over medium heat. Simmer until thickened. Remove from heat and mix in butter until combined. Cool completely. Add remaining ingredients and with a stand or electric mixer beat until light and fluffy. Using pastry bag, fill cupcakes with filling. Enjoy!
2. Alternatively, you could use fresh whipped cream to fill sponge cupcakes, but this filling is quite yummy--and holds up a bit better than the whipped cream.
   

Honey-Do Cupcakes

First off, let me just say "Yum!" My honey isn't a huge fan of sweets--but he does like a nice sweet occasionally with his coffee. This one hits the spot for him because it is more like a coffee cake than a cupcake. But a cupcake it is. Ü And this is what I make for him when I really need stuff done on my honey-do list!

Ingredients

• 3 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 cups peeled and chopped Granny Smith apples (2 medium)
• 1 orange
• 3 eggs
• 1 cup granulated sugar
• 3/4 cup honey
• 3/4 cup vegetable oil
• 1/2 cup brewed coffee, cooled
• Orange Marmalade Frosting

1. Preheat oven to 325°. Place paper baking cups in 24-30 muffin cups.


2. Combine flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Set aside.


3. Peel, core, slice, and chop apples. Zest orange to measure 2 tsp zest. In a medium bowl, beat eggs with an electric or stand mixer on medium speed to blend. Add sugar, honey, oil, and coffee; beat until smooth. Add flour mixture, beat until just combined. Fold in apples and zest. Fill muffin cups 2/3 full. Bake 18-22 minutes or until top springs back when lightly touched. Frost.
   

*This would be yummy with a variety of different frostings, including Magnolia's Buttercream Frosting, Cream Cheese Frosting, Black Walnut Frosting, Brown Butter Frosting, or even Caramel Frosting.

Pear and Maple Cupcakes

Cupcake Horoscope - Aries (March 21 - April 20)
Energetic, mentally quick Aries needs a cupcake to match a competitive attitude. No plain yellow cupcakes with chocolate frosting for them. Go exotic and rich with exciting flavor combinations they've never had before.

courtesy of the Cake Doctor

To that end, try these Pear and Maple Cupcakes, adapted from an adaption from Australian Women's Weekly.

Ingredients

• 2 medium pears, grated
• 1/4 cup butter, softened
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 2 eggs
  
• 1/4 cup maple syrup
• 1 tsp pure vanilla extract
• 1 cup cake flour
• 1/2 tsp baking powder
• 1/3 cup walnut or pecan gems
  

1. Preheat oven to 350°. Place paper baking cups in 12 muffin cup pan.


2. Strain the juice from the grated pear, and squeeze out as much juice from the pears as you can.


3. Cream together butter, brown sugar, and cinnamon with an electric or stand mixer for 2 minutes on medium speed. Add eggs, maple syrup, and vanilla extract. Mix until combined. Add flour and mix until just combined. Fold in nuts and pears.


4. Bake for 20-25 minutes, or until top springs back when lightly touched. Remove from pan; cool completely.


5. Frost with Black Walnut Frosting or Cream Cheese Frosting.
   

Magnolia's Vanilla Cupcake (the best cupcake ever!)

There is nothing better than an excellent vanilla cupcake. This recipe comes from Magnolia Bakery, and is just about the best vanilla cake recipe ever...

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)

Ingredients

• 1 1/2 cups self-rising flour
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• Vanilla Buttercream

1. Preheat oven to 350 degrees.


2. Line two 12-cup muffin tins with cupcake papers.


3. In a small bowl, combine the flours. Set aside.


4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.


5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Magnolia’s Vanilla Cupcakes
Recipe from: More From Magnolia
by Allysa Torey, Photographs Zeva Oelbaum

Vanilla Wafer Cupcakes

Vanilla wafers are one of my very favorite cookies. I literally could eat a whole package by myself (but I won't...maybe). When I came across this recipe, I just had to try it. Oh, so good...

Ingredients

• 3/4 cup butter
• 1 1/2 cups granulated sugar
• 6 eggs
• 2 tsp pure vanilla extract
• 1 (12 oz) box vanilla wafer cookies, finely crushed
• 1/2 cup milk
• 1 cup finely chopped pecans
• 1 1/3 cup sweetened flaked coconut

1. Preheat oven to 350°. Place paper baking cups in 24 muffin cups.


2. In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add cookie crumbs and milk alternately to creamed mixture. Fold in pecans and coconut. Divide evenly among muffin cups.


3. Bake 18-22 minutes, or until tops spring back when lightly touched. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
   

Peanut Butter Chocolate Cupcakes

Reese's Peanut Butter Cup in a cupcake? I am so there. Who can resist the mix of peanut butter and chocolate?? Not very many of us, that's for sure!

Ingredients

Filling

• 1 (3 oz) package cream cheese, softened
• 1/4 cup peanut butter
• 2 tbsp sugar
• 1 tsp milk

Batter

• 2 cups sugar
• 1 3/4 cup cake flour
• 1/2 cup baking powder
• 1 tsp salt
• 1/4 tsp baking soda
• 2 eggs
• 1 cup water
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp pure vanilla extract

1. For filling: in a small mixing bowl, beat cream cheese, peanut butter, sugar, and milk until smooth.
2. Preheat oven to 350°. Place paper baking cups into 24 muffin cups.
   
3. In a large bowl, combine sugar, flour, cocoa, baking powder, salt, and baking soda. In a medium bowl, whisk together eggs, water, milk, oil, and vanilla. Stir into dry ingredients until just moistened (batter will be runny)
4. Fill paper-lined muffin cups half full with batter. Drop 1 tsp of peanut butter filling into the center of each; cover with remaining batter.
5. Bake 18-22 minutes or until top springs back when lightly touched. Remove from pans. Cool completely.
6. Frost with Easy Chocolate Frosting.
   

White Fudge Cupcakes

I love this recipe--it comes from an old Watkins Vanilla recipe pamphlet. I've adapted it for cupcakes. So yummy!

Ingredients

• 4 ounces coarsely chopped white chocolate
• 1/2 cup hot water
• 2 1/2 cups flour (I suggest cake flour)
• 1 1/4 cups sugar
• 1 cup butter, softened
• 1 cup buttermilk
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1 tsp pure vanilla extract
  
• 1/2 tsp almond extract
• 1/2 cup chopped almonds
• White Chocolate Frosting

1. Preheat oven to 350° F. Place paper baking cups in 18 muffin cups.


2. Melt white chocolate with hot water in small saucepan over low heat, stirring frequently; cool. Combine flour, sugar, butter, buttermilk, baking soda, baking powder, and salt in a large bowl. Beat with electric or stand mixer on low speed until just moistened. Beat for 1 minute on medium speed. Add eggs, melted white chocolate, vanilla and almond extracts. Beat for 1 minute more on medium speed. Mix in almonds. Divide batter evenly between muffin cups.


3. Bake for 18-22 minutes or until top springs back when lightly touched. Frost with White Chocolate Frosting.
   

Cream Soda Cupcakes

Yummy...what an awesome combination!! Cream soda and cake...ahh, it takes me back to my childhood.
The Ingredients

• 2 cups cake and pastry flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 eggs
• 1 tbsp molasses
• 1 1/2 tsp real vanilla
• 1/2 cup buttermilk
• 1/2 cup cream soda
• Brown Butter Frosting

1. Preheat oven to 350°F. Line eighteen muffin cups with paper liners. Spray lightly with cooking spray (this actually helps the cupcake come away from the paper). Combine flour, baking powder, baking soda, and salt. Set aside.


2. In a large bowl, beat butter with an electric mixer on high for 30 seconds. Add both sugars and beat until well combined. On low speed, beat in eggs, one at a time, until combined. Beat in molasses and vanilla.


3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture. Beat on low speed after each addition until combined. Fill muffin cups 3/4 full. Bake about 18 minutes or until top springs back when lightly touched.


4. Remove from pans; cool. Frost with Brown Butter Frosting.