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Tasty Tuesday: Salted Caramel Frosting

salted caramel frosting

There is a story behind why I tried to create a salted caramel frosting. I was at this session learning about the healthcare ICD10 codes and was trying to convince one of the main guys to let us leave early because I had to drive 2 hours all the way back home and I did not want to hit rush hour. So we struck a deal. He would see if he could cut the training short and in return he wanted salted caramel cupcakes. And so a delicious recipe was born. The recipe is down below and I seriously recommend using it on chocolate cake and drizzling the top of the frosting with even more of the salted caramel and chopped pecans. It really kicks it up a notch.

Salted Caramel


Lemon Lime Delight Cupcakes….Just in time for St. Patties Day



Printable recipe below

Pink lemonaid frosting move over it is time for Lemon Lime to shine! The frosting is made from the juice of real limes and lemons, do not make the mistake I did the first time I made this…only getting one of each. I was shocked at just how little juice you can get from one lemon/lime. I barely got 2 tsp from one, so make sure you atleast get 2 of each. The best part of this frosting (and all homemade frostings) is that you can really adjust it to the flavor you like. If you want more lemon flavor, then add more of the lemon and less of the lime and vice versa. This recipe is the outline and your taste buds will tell you exactly how it should taste. This frosting is a little tart just like a Pink Lemonaid frosting but tastes delicious over the top of a lemon cake. If you combine this frosting with your favorite Lemon cake box mix (mine is Duncan Hines Lemon Supreme) you get the perfect balance of weetness with a little tartness. To get the colors to really pop I added a few drops of yellow food color to to the cake batter, and added neon green food coloring to the frosting. If you want to take it a step further you can add shamrock sprinkles on the top or even go with a darker green frosting.

This recipe is really just the basic idea of how I did it. You will adjust the flavors to the way that you would prefer it. I personally prefered tasting more of the lime than the lemon so that it wasn’t just another lemonaid flavored frosting but really it is up to you. Like all basic butter cream recipes you use a stick of softened butter, powdered sugar milk and your extracts.  Make sure to add the lemon and lime slowly alternating the extract and the powdered sugar so that you can get a nice smooth texture. If the frosting is too thick it means there is not enough liquid in the mix. Just have fun with the recipe. Tweak it around and make it your oven. As long as you have the basics (butter,powdered sugar, and some flavoring) you really can’t go wrong. This recipe yields enough frosting to spoon on top of aprrox. a dozen cupcakes. If you are going to use a pastry bag make sure to double or triple the recipe. Start out with your test batch and then go from there.

~Happy Baking~


Orange Pineapple Crush Frosting

Orange PIneapple Crush Frosting

Orange PIneapple Crush Frosting

If you are a fan of sweet and tasty frosting, then you have come to the right place. One day as I was walking through the freezer aisle I saw this frozen concentrate juice and decided to try it. Originally I purchased it to drink…obviously but then curiosity won out. I decided to bring it over to the dark side and make a frosting. It might sound odd to think of it that way but have you ever tried pink lemonade frosting? Ever wonder how they get it to taste like the drink? Ta-da it’s made with the concentrate and yes to make pink lemonade frosting use this recipe but substitute it with frozen pink lemonade concentrate. Look at the two recipes in one 🙂 Anyway, this recipe is seriously incredibly easy and the intensity of the flavor you can adapt by adding more or less of the juice. If you feel that you accidentally added too much liquid and the frosting is thinner than you want just add a little more powdered sugar until you get your desired consistency. Just play around with the recipe, adjust it to how you like it. It is all about experimenting, you never know what tasty creation you can make until you try.

1 Stick Butter Softened
3 Cups confectioners’ sugar
3-4 Tbsp condensed frozen orange pineapple juice 


1. In a medium bowl, using an electric mixer on medium-high speed, beat butter for 1 minute or until light and creamy.

2. Gradually beat in sugar until blended.

3. Add in the frozen concentrate to taste. For more intense color just use food coloring.

4. Voila! You are done. I do recommend putting it in the fridge for at least half an hour so that it can set and become a little thicker for you. It will make it easier to spread.

A Tasty and Easy Carrot Cake

Recipe Below

Recipe Below

I have never been  a fan of carrot cake but this recipe changed all of that. Growing up I was a very picky kid but as time went on that changed and I started to like trying new things. I saw this recipe on  Food Network and was really tempted to try it. The selling point? This carrot cake had a simple and delicious frosting. Yup, the siren song began and I was off to the store to but shredded carrots! The best part is that this  cake was eaten…no, devoured by the worlds most picky individuals…my uncle and his family. Lets just say that they came by a little unexpected, ate the cake, and were none the wiser that they just ate carrot cake. That was a true test because they do not eat vegetable at all! Getting a 5 year old to eat Brussel sprouts is easier!!! Oh, and I will admit I added my own touch to this recipe of course. Have I not told you I am the queen of adding vanilla to everything? By adding a dash of vanilla (approx 1 tsp but do it according to what you like) you can really elevate this cake and make it taste oh so good!

 2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon of cinnamon
1/2 teaspoon of salt
2 cups sugar
1 cup oil
4 eggs
2 cups grated carrots (or those shredded carrots from the bag at the store just chop
1- 1 1/2 tsp vanilla extract (to your taste really)
1 stick of salted butter
1  package cream cheese 8 oz
1 pound of powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans
~Happy Baking~

1. Preheat oven to 350 degrees.

2. In a big bowl blend together the sugar, oil, eggs, and the vanilla until they are nice and smooth.

3. In another bowl mix together the flour, cinnamon, baking powder, baking soda, cinnamon and salt together.  Slowly pour in to the bowl of wet ingredients and mix it together well. Make sure that it is not lumpy.

4. At this point grate your carrots, or if you took the easy way out and bought the shredded bag (like me) just give them a nice chop so that they are tiny.  Add them to the batter.

5. Take your Bundt pan, grease it well it and dust it with flour. I usually use PAM when baking but NOT when it comes to Bundt pans because I have had sections stick and that just is not good. Butter and flour makes it just pop right out!

6. Pour batter into bundt ban and bake for 50 minutes, or until a toothpick comes out nice and clean. Let cool completely before trying to remove it from the pan!

Frosting: *this  recipe is also in the frosting section of my blog incase you want to make it some other time.

1. In a large bowl cream together the butter and cream cheese with your mixer until it is nice and smooth.

2.  Add the vanilla extract. Slowly add the powdered sugar. I add a little at a time, mix it, and then add more. Continue this process until it is well blended. This makes sure that you get a nice even mixture and makes sure you don’t have powdered sugar flying everywhere.

3. Once you are done mixing it together add the pecans. You can  mix those in with a spoon. Pour your frosting over the top of your fully cooled bundt cake. For a little extra pizzaz sprinkle some chopped pecans over the top of the Bundt cake.


It’s Friday, Add a Little Frosting in Your Life! Vanilla w/Pecan

Pecan icing recipe below

Vanilla Pecan icing recipe below

I figure for the new year I will try my best to make Fridays “Frosting Friday”, meaning a new frosting, icing, or any cake topping thing every week. Nothing compares to homemade frosting. Plus if you use boxed cake mix you can at least add some “wow” factor by making your own topping.  If you have a flavor you like chances are you can somehow turn it into a frosting flavor. I mean think about it, why do we have pink lemonade frosting? Because someone liked pink lemonade and BAM a magical union was formed. (Yes I will share a pink lemonade frosting recipe very soon). I can remember making my very first frosting/icing…it was this one in fact. I saw this recipe on Foodnetwork, it was on the show Pioneer Woman. If you have not seen it I recommend that you do. Anyway, she was making this cake and the icing looked so easy I decided to make it. This icing is so light and oh so tasty that you will need every ounce of will power not to lick the bowl clean! Warning this recipe makes a lot of frosting but you can keep any extra in a air tight container in your fridge for 2-3 days. As always when it comes to the vanilla it says 2 teaspoons but I always add a little more. The great thing about making your own icing is that you can tweek it to exactly the way you like it.

1 stick of butter, softened  (I always use salted even if recipes say don’t)
1 Package of cream cheese 8 oz. (softened)
1 pound powdered sugar
2 teaspoons of vanilla
1 cup pecans, chopped

1. In a large bowl, cream together the butter and the cream cheese with an electric mixer.  

 2. Add the vanilla and the powdered sugar until well blended. you want to make sure that there are no chunks of powdered sugar.  Now mix in the pecans and your icing is done!

3. Fight the urge to eat the entire bowl and frost your cooled cake.


A Simple Maple Frosting

cupcakes n frosting

Earlier this past week I posted a recipe for pumpkin cupcakes with a maple frosting and I decided to make a post specifically for frostings to make it easier to search for. Not only that but if you have a box of cake mix sitting around why not making it special with this homemade frosting. You do need a hand mixer to get the right consistency, trust me trying to do this by hand would kill your arm. This frosting is nice and flavorful and can be adapted to taste by using your favorite maple syrup. If the frosting gets to thin just add more confectioner (powdered) sugar. The frosting should be lighter, it is not a thick frosting like you would get from a tub in a store.

Maple Cream Cheese Frosting:

  • 1 (8-ounce) block cream cheese
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons pure maple syrup
  • 2 cups powdered sugar

Combine the butter, cream cheese, and maple syrup together with the hand mixer to allow for a better consistency. Slowly add in the powdered sugar. Do this in small groups and make sure that you get out all of the lumps. (If possible sift the powdered sugar into the bowl) Taste the frosting once you have incorporated all of the powdered sugar, if you want a bolder taste add more syrup a ½ teaspoon at a time.

Happy Baking

Pumpkin Cupcakes And Maple Frosting


The first recipe I wanted to put down are Pumpkin Cupcakes and Maple Frosting. I got this recipe off of the Neely TV show on Foodnetwork and it is simply amazing! The cupcakes come out nice and moist and the frosting you can really adapt to taste. These cupcakes are perfect as a Thanksgiving dessert and you can really adjust everything according to how you like it. For the frosting I use the 1/3 less  fat cream cheese because in my mind it is somehow healthier 🙂 . I personally add more maple syrup than they recommend but just add as much or as little as you want. If you have any questions don’t hesitate to ask.

Tip: When baking you may not have to bake them for the full 20 min. everyone’s oven is different, so just keep an eye on them and do the tooth test.  Check on them by poking a toothpick in the center and if it comes out clean then they are ready.

*Caution: You must do everything step by step, especially the part with adding the eggs! Trust me I forgot to add the eggs once and thought it was ok to just add them in at the end…lets just say they were a bit tough to eat.

Pumpkin Cupcakes:

  • 1 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Kosher salt
  • 1 stick butter, softened
  • 1/2 cup sugar
  • 1/2 cup canned pure pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs

Maple Cream Cheese Frosting:

  • 1 (8-ounce) block cream cheese
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons pure maple syrup
  • 2 cups powdered sugar
  • Chopped toasted pecans, for topping


For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.

In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.

In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.

Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .

For the cream cheese frosting: Add the cream cheese, butter, and maple syrup in to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.

Top the cupcakes with the frosting and chopped pecans.

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