BHG Delish Dish

Stirring Up Ideas In The Kitchen


These Cherry Funfetti Almond Cupcakes combine your favorite almond funfetti cupcake with a sweet cherry-almond frosting.

I’ve been waiting to share these cupcakes with you guys for a few weeks now. I’m sorry I made you wait so long, but once you take a bite out of these Cherry Funfetti Almond Cupcakes, you’ll be telling yourself that it’s worth the wait.

These Cherry Almond Funfetti Cupcakes are a classic buttermilk almond funfetti cupcake with a maraschino cherry frosting.

These from-scratch cupcakes are made with a batter that uses buttermilk, which adds a bit of tenderness to the crumb and for me, it intensifies the flavor a bit. The original recipe for the Cherry-Almond Vanilla Cupcakes also called for some cherry juice in the cupcake itself, but I choose to use only buttermilk as the liquid agent.

To flavor the cupcakes, there is a mix of vanilla and almond extract, if you prefer a strong almond flavor, then you might consider using a little more almond extract and less vanilla. Either way you slice it, the combination lends itself perfectly for the funfetti flavor.

These Cherry Almond Funfetti Cupcakes are a classic buttermilk almond funfetti cupcake with a maraschino cherry frosting.

Be sure to load these cupcakes up with plenty of sprinkles! I like to use the jimmies because they don’t make the batter bleed like the nonpareil sprinkles. I usually fold them into the batter at the very end.

The cherry frosting is a great compliment for these almond funfetti cupcakes. For the frosting I altered the original recipe to use 1 cup of butter instead of ½ cup and I used 5 cups of powdered sugar instead of 4 cups. The cherry flavor in the frosting comes from the cherry juice and there is plenty of it in this frosting! To finish it off, you need just a touch of almond extract, but not much, because a little goes a long way.

These Cherry Almond Funfetti Cupcakes are a classic buttermilk almond funfetti cupcake with a maraschino cherry frosting.

I’m always looking for a way to funfetti-afi desserts, especially when it comes to cupcakes. As summer approaches, if you’re looking for a good no-bake funfetti dessert, you might consider trying my Oreo Funfetti Icebox Cake.

So let’s run down these changes one more time! Here is the original recipe for the Cherry-Almond Vanilla Cupcakes.

  • For the cupcakes, eliminate the cherry juice and replace it with buttermilk, so in addition to ¾ cups of buttermilk, add another 1/3 of a cup to the batter.
  • Add ½ cup sprinkles to the batter
  • For the frosting, add and extra ½ cup of butter, so 1 cup total and add an additional 1 cup of powdered sugar (5 cups total).

These Cherry Almond Funfetti Cupcakes are a classic buttermilk almond funfetti cupcake with a maraschino cherry frosting.

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I am very excited it is finally Spring! And I am celebrating the arrival with these Spring Flower Cupcakes. These cupcakes will be perfect for a lovely gift this Mother’s Day. Nothing like a bouquet of cupcakes to replace the usual flowers. Well, to be honest, I would be bringing these and flowers to my mother-in-law, because who doesn’t like flowers too? Especially ones you can eat!

For these pretty Spring Flower Cupcakes, I started with a classic Spring flavor; lavender. I loved these lavender-honey cupcakes from but wanted to have fun with the decorations so I adapted the recipe. I used the cupcake recipe but not the buttercream. For the cupcakes, I enhanced the lavender flavor by soaking the lavender flowers in the milk. This brings out the floral in the flower more and makes these cupcakes delightful!

For the frosting, I used a whipped vanilla bean frosting from my recipe archives. Find the recipe here. It’s great for any vanilla cupcake but even better to decorate with. It holds up great to coloring and pipes well. Just see how well it turned out with these hydrangeas, roses, chrysanthemum (look alike!) and carnations.

Find the directions in the notes below on how to make each of these flowers as well as links to the recipes. I hope this Mother’s Day, you will brighten up the day of your favorite women with these Spring flower cupcakes!


  • For the cupcake recipe, I followed THIS recipe. Except, I soaked the dried lavender flowers in the milk for about 30 minutes.
  • For the frosting, I used a batch of THISwhipped vanilla bean frosting.
    • Divide the frosting into different parts and color using gel coloring. The thick gel paste does not thin out the frosting. I used teal, blue, violet, pink and yellow for the flowers shown above. But feel free to use colors of your choice.
  • To decorate the cupcakes:
    • Hydrangea: I used Wilton Tip 2D and a mix of blue and white frosting.
    • Carnations: I used Wilton Tip 104 to make the petals
    • Roses: Again, I used Wilton Tip 1M
    • Chrysanthemum: A look alike for the most part. I used Wilton Tip 59 but I would suggest using Tip 79 if you can as the petals will be bigger.
  • If you have any question, feel free to ask them in the comments below.

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Pineapple Coconut Cupcakes

If I had my way, I’d be traveling to far and exotic places every weekend. I’d like to spend my Saturdays with my toes in the warm sand, sitting underneath palm trees, and breathing in the salty ocean air. Summer vacation is calling me. Since we’ve still got a few months to go until summer, these pineapple coconut cupcakes will have to do.

Inspired by these vanilla bean-coconut cupcakes, I added a touch of pineapple to make these treats a bit more tropical.

Pineapple Coconut Cupcakes

This recipe makes 18 almond coconut cupcakes. They’re soft, fluffy, and tasty! I punched out little cavities in the center of each cooled cupcake. Then I filled them with crushed pineapple. You can use fresh pineapples, or use canned crushed pineapple (I like the ones without the extra sugar, the ones canned in 100% pineapple juice). Cover the pineapple center with this creamy coconut buttercream, and finally top the frosted pineapple coconut cupcakes with a sprinkling of toasted coconut flakes.

Pineapple Coconut Cupcakes

Take the extra step and stick a cocktail umbrella in the finished cupcakes for the ultimate festive experience!

These pineapple coconut cupcakes taste like a mini vacation to Hawaii. There is just enough sweetness, sunshine, and warmth in these cupcakes to keep you pushing through these chilly months.

Pineapple Coconut Cupcakes

Here are my changes to the original Vanilla Bean-Coconut Cupcakes:


  • Instead of 1/4 cup ground macadamia nuts, use 1/4 cup ground almonds (almond flour)
  • Instead of 1 vanilla bea, use 2 tsp vanilla paste (or pure vanilla extract)
  • Use a 1-inch cookie cutter to punch out center of cooled cupcakes, fill cupcake cavities with drained canned crushed pineapple

Vanilla-Coconut Frosting:

  • Instead of 2 1/2 cups powdered sugar, increase to 3 1/4 cups powdered sugar to achieve thicker textured frosting


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It’s always a good day when I am sharing cupcakes. I’ve got some extra special cupcakes today. First of all, these are marbled chocolate and vanilla cupcakes that are spiked with plenty of Irish liquor. Next, you’ll find a hidden chocolate ganache that is also spiked with Irish liquor. Finally, the cupcakes are topped with a rich chocolate frosting that is, you guessed it, spiked with Irish cream. So lets just say there is plenty of Irish liquor to go around in these cupcakes.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

This cupcake starts with this recipe for Marbled Irish cream cupcakes. It is a pretty simple batter that is divided in half. The chocolate batter is accomplished by adding a little bit of cocoa powder to the existing batter. The chocolate batter will be slightly thicker than the vanilla batter, but that’s okay. It is just very important to whisk the batter occasioanlly as you are scooping to keep the batter well mixed.

To fill the cupcake liners, I used two medium-sized cookie scoops (about 1.5 tablespoons each). I filled each cookie scoop with cupcake batter and then pour it into the cupcake liners at the same time. It probably sounds more complicated than it actually is.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

I decided to use the ganache from the original recipe for the filling instead of the topping. I didn’t need quite as much ganache as the original recipe called for. Instead, I used 4 ounces of dark chocolate chips, 2 tablespoons of heavy whipping cream and 1 tablespoon of Irish liquor. Once these are baked and cooled, cut a small hole in the middle of the cupcake, (about the side of a dime) and filled it with ganache.

For the frosting, I decided to go with a batch of my Best Chocolate Frosting. My recipe for the chocolate frosting makes a nice large batch, so you have more than enough to generously frost each cupcake. The recipe lists ¼ cup of heavy whipping cream. So instead, I used 2 tablespoons of Irish liquor and 1 tablespoon of heavy whipping cream.

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

My secret to making the perfect frosting swirl is to use an extra large piping tip and an 18-inch piping bag. I’ve got plenty more tips and tricks for frosting cupcakes in case you are interested.

I know it’s not even Valentine’s day yet, but St. Patty’s day is right around the corner. I am sure these Irish Cream Cupcakes will fit right in.

For your easy reference, let’s recap how to make these cupcakes one more time.

- following this cupcake recipe

- make a batch of the Irish Cream Ganache from the above cupcake recipe (using 4oz chocolate chips, 2 tbsp whipping cream, 1 tbsp Irish Cream liquor) and fill the center of the cupcakes.

- For the frosting, make a batch of my Best Chocolate Frosting and substitute some heavy whipping cream for Irish liquor to suit your taste buds

Sink your teeth into these Triple Irish Cream Cupcakes. A marbled Irish Cream Cupcake filled with a spiked ganache and a mouthwatering chocolate frosting.

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Everyone needs a fast and easy showstopping cupcake like these Pina Colada ones. What’s even more perfect about these cupcakes is they are great for summer, spring, winter . . . pretty much anytime of the year.

Pina Colada Cupcakes

Whenever I make this, people go crazy for them—especially for the grilled pineapple, so don’t skip that part. I think it’s the novelty of having something grilled on a cupcake that sucks them in. But it’s the pineapple preserve filling and the rum soak cake that has everyone reaching for seconds.

Of course the frosting helps to because what’s a cupcake without frosting? For this cupcake I tweaked the frosting recipe to utilize ingredients I had in pantry.

Pina Colada Cupcakes 2

That said, here are all the tweaks I made to the recipe:

  1. I gave the cupcake ensemble a rum soak by simmering 1/4 cup water and 1 cup sugar until the sugar dissolved. Once dissolved add in 1/2 cup rum and 1/4 cup of butter. Bake the cupcakes according to the recipe. Remove them from oven and then use a toothpick and pierce the top of cupcake and brush the rum mixture on top. (Once soaked core out the center to add the pineapple preserve).
  2. For the frosting I used a simple buttercream frosting that utilizes 1/3 cup of butter, 4 cups of confectioner’s sugar and 1/4 cream of coconut (for the latter I prefer Coco Lopez in a can that can generally be found in the liquor aisle). To make the frosting, beat the butter until it’s light and fluffy. Then add in the sugar 1 cup at time and beat until fully incorporated, making sure to scrape down the bowl between each cup. Add the cream of coconut 2 tablespoons at time until preferred consistency is achieved.
  3. I added grilled pineapples by quickly grilling the pineapple stovetop-style via a simple cast iron grill pan.
  4. Lastly, add a maraschino cherry for a little whimsy.

That’s it! To get started, grab the recipe here.

Pina Colada Cupcakes 3

Carrot Cake Cupcakes with Cream Cheese Frosting

Over the weekend, we, like many of you I am sure, had friends over for a barbecue. It was a mild day here in the Midwest and since we’d gotten a big bunch of carrots in our weekly CSA box, it was a perfect opportunity to make a batch of the classic Best Loved Carrot Cake—only in cupcake form. I adjusted the recipe to fit our small group of families and the results were amazing. The cupcakes were moist, flavorful, and a total hit with kids and adults alike.

Freshly baked Carrot Cake Cupcakes

The original recipe is a great one and I strongly recommend it if you’re looking for a classic cake to feed a crowd. But to make a dessert that’s a bit more kid-friendly and to feed a smaller crew of friends, here are the adjustments that I made:

  • Cut the original recipe in half. From that, I made 19 mini cupcakes. (It was still more than I needed, so I tucked a few in the freezer in a zip top bag for future use!)
  • I lowered the sugar and used just 1/3 cup coconut sugar.
  • I used 1/4 cup applesauce and 2 tablespoons oil, instead of the straight oil, to add flavor and nutrition.
  • I used half whole wheat and half all purpose flour.
  • I baked them in a greased mini muffin tin for 16 minutes.

The resulting cupcakes could actually be served as muffins—and I will be honest and say that we did eat a few that were leftover from our party with strong coffee the next morning!—but they are lightly and airy enough to be a delicious dessert. And topped with thick cream cheese frosting, the kids will never know they are eating veggies. My daughter always eats the frosting first when she has a cupcake, and I was worried that she’d be done with her dessert after that, but she went on to happily inhale the rest of it. (And she had one the following day, so I know it wasn’t a fluke!)

Carrot Cake Cupcakes without frosting

For the frosting, let an 8 ounce package of cream cheese soften at room temperature, then mix it until light and fluffy with 2 tablespoons honey and 1 teaspoon vanilla. It’s super easy, just sweet enough, and it tastes wonderful when paired with these Carrot Cake Cupcakes. We like this treat best when it’s chilled, which is great since they hold up really well in the fridge. (You’ll want to store any iced leftovers in the fridge as well.)

Get the original recipe for Best Ever Carrot Cake here.

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