Category Archives: Cakes/Cupcakes/Muffins



I had this vanilla custard cake recipe sitting out on the counter for a month.  Every time I would walk past it, that creamy, custardy, photo of the cake called out for me to hurry up and get to baking.

I finally pulled all of my ingredients out of the pantry and decided at the last minute that I wanted to add pumpkin flavor.  Back to the pantry to pull out my trusty pumpkin pudding pie filling.  I use it in so many pumpkin recipes and the flavor never lets me down.



I am always on the lookout for pear recipes, especially this year since the apple trees didn’t produce.

Enter…..delicious cake.  I’m mean really delicious cake.

I omitted the nutmeg and cloves called for in most recipes since I didn’t have any on hand.  You are welcome to add a little to taste.


  • 4 cups peeled, cored and chopped pears
  • 2 cups white sugar
  • 3 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoon ground cinnamon
  • 3 eggs
  • 2/3 cup vegetable oil
  • 1 cup chopped pecans or walnuts



I look forward to Easter each year because I know the stores will be stocking Malted Eggs.  I just love them!

If you follow my blog, you may have seen my recipe for Malted Egg Rice Krispies Treats.  These little treats disappear so fast. This is probably because I grab a spoon and eat most of it before it even makes it to  square dish I used to make the bars!

With my love of these malted eggs in mind, I tried to create a cupcake that has the same malt goodness.  As I have stated before, I am not a huge chocolate fan.  If you are, you may want to substitute the malted vanilla cupcake or frosting with malted chocolate.  The chocolate malt powder can be found next to the regular malt powder in you local store.  In my local Walmart, it is located next to the hot chocolate.



I love chocolate covered strawberries and eat them more often than I should.

Sometimes I am so impatient that I just melt me a big old bowl of chocolate and grab a handful of juicy red strawberries and start dipping.  This girl is not waiting for some chocolate to harden on a strawberry.

My love for this wonderful flavor combination is the reason for these chocolate cupcakes & starwberry cupcakes.

For the chocolate cake, I use the same recipe that I use for my Hot Fudge Sundae cupcakes.  It’s  the recipe that I use for almost all of my chocolate cupcakes.  It’s super quick and easy and starts out with a chocolate cake mix.



blueberry lime cupcakes 4

I made some Very Berry Blueberry Cupcakes the other day and wanted to try tweaking the recipe by adding lime.  I like these lime/blueberry cupcake even more than the original blueberry cupcakes.  I love they way the tartness of the lime complements the sweetness of the blueberries.

In this recipe, I made lime cupcakes with a blueberry filling and topped with a blueberry & lime buttercream frosting.


  • 1 box white or yellow cake mix + ingredients on box


  • 1 box (3.4oz)  instant vanilla pudding mix
  • 1 tablespoon of lime zest
  • 3 tablespoons of lime juice

In mixing bowl, add cake mix plus ingredients listed on the box.  Before mixing, add dry pudding mix, lime zest, and lime juice.

Mix and bake according to directions on the cake mix box.



If you don’t happen to have blueberry jam laying around your house, here is the recipe for the sauce:blueberry2 copy

Blueberry Sauce:

  • 1 cup blueberries
  • ½ cup sugar
  • 1 tsp lemon or lime juice

Add blueberries, sugar, and lemon/ lime juice to a small sauce pot.  Stir well and cook over medium heat for 10-15 minutes.

While the sauce is cooling, take a teaspoon or small spoon and scoop out a small hole in the center of the cupcake.

Fill these holes with your blueberry sauce allowing some to flow over the top.

Top with blueberry/lime  frosting.  If you plan to pipe your frosting onto you cupcakes, you will need to run your blueberry sauce through a food processor or blender. Otherwise, the blueberries will clog your piping tip.


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