Holiday cupcakes

Monday, January 7, 2008

Hubby and I had a holiday party to go to at my friend Ren’s house. She asked if I would bring some cupcakes. I decided to make some holiday flavored cupcakes.

I made Gingerbread cupcakes with cream cheese frosting and mint Oreo cupcakes. The original plan for the Oreo cupcakes was to make this recipe (hubby’s favorite) except to use the Trader Joe’s candy cane Joe Joe’s. The day of the party, the weather was nasty and I didn’t want to walk all the way to Trader Joes. So instead, I made the recipe (linked above) and added 2 tsp of peppermint extract to both the batter and the frosting.

Gingerbread Cupcakes (from Crazy about Cupcakes)
1/4 pound (1 stick) unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2/3 cup light molasses
2 tsp lemon zest
2 1/2 cups all-purpose flour – I use King Arthurs White Whole Wheat Flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 1/4 tsp ground ginger
1/2 tsp ground cloves
1 cup sour cream

Preheat over to 375F. Insert liners into a medium cupcake pan.

In a large bowl cream the butter and sugars together with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the egg, molasses, and lemon zest to the creamed mixture. Beat well.

In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.

Add portions of the dry ingredients to the creamed mixture alternating with portions of the sour cream, until they are completely integrated, about 30 seconds.

Fill the cupcake liners one-half to three-quarters full. Bake for about 15-20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Cupcakes, Dessert

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12 Responses to “Blueberry White Chocolate Cookies”

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Jocelyn (Grandbaby Cakes) — July 26, 2013 at 8:10 am
Those are some very lovely cookies! I want these for breakfast! They have blueberries right?
- beantownbaker — July 26th, 2013 @ 9:44 am
  
  I could totally justify eating them for breakfast. They have oats too!
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2

Cate @ Chez CateyLou — July 29, 2013 at 12:49 pm
I love using fresh berries in cakes and breads – I don’t know why I have never tried them in a cookie! Yours look delicious, thanks for the inspiration!
- beantownbaker — July 30th, 2013 @ 5:48 pm
  
  Any time! It’s rare to see fresh fruit in cookies.
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3

Tammela — July 30, 2013 at 8:42 pm
I never would have though of putting fresh blueberries into cookies…I gravitate toward scones/muffins/cake, but these just may have convinced me to try cookies!
- beantownbaker — July 30th, 2013 @ 8:43 pm
  
  I know – you just never see them in cookies. Definitely give these a shot.
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4

Nutmeg Nanny — July 30, 2013 at 9:30 pm

Oh goodness, these cookies look incredible 🙂 I love blueberries!
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Laura — August 3, 2013 at 12:01 am
LOVE the idea of fresh blueberries in a cookie like this. Have any tipes to keep from smashing the blueberries when adding them? 🙂 Pinning now!
- beantownbaker — August 4th, 2013 @ 6:44 pm
  
  Thanks for pinning this 🙂 Just be careful when you stir the berries in. They shouldn’t smash unless you’re really heavy handed.
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Helena — August 15, 2013 at 1:51 pm
Had to comment on these, I made some earlier in the week as I had some fresh blueberries to use up – they were so easy and quick to make and delicious. Definitely worth a go.
- beantownbaker — August 16th, 2013 @ 8:19 am
  
  So glad you made them and enjoyed them. I love an easy cookie recipe!
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Lynna — August 20, 2013 at 8:31 pm

These cookies look fabulous! I can`t wait to get my hands on some blueberries and trying this out!