Chocolate-covered espresso bean cupcakes

Oven temp = 350

Chocolate-covered espresso bean cupcakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 cup cold coffee
1/3 cup milk
1 Tbs Tia Maria (or Kaluha)
1 Tbs Godiva chocolate caramel liquor
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp instant espresso powder

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in coffee, milk, oil, vinegar, liquors, and espresso powder until everything is well combined. Pour into 22-24 cupcake papers and bake at 350 deg for about 25 minutes. Top cooled cupcakes with cream cheese frosting and decorate with chocolate-covered espresso beans.

S'mores cupcakes

Original recipe from Homemade by Holman
Oven temp = 350

Crust:
1 1/2 cups graham crackers (approx. 1 pkg out of the Honeymaid box)
1/4 cup sugar
5 Tbs unsalted butter, melted
2 oz bittersweet chocolate chips
Marshmallows (you'll need about 100 mini marshmallows)

In food processor, pulse graham crackers until they are fine crumbs. Add sugar and melted butter and mix until well combined. Add approximately 1 tablespoon of crumbs to the bottom of each liner. Use a small glass to press the crumb mixture evenly into the bottom of each liner. Bake for 5 minutes. Add approximately 4 marshmallows and 5 chocolate chipsto each tin.

Chocolate cupcakes:
2 cups plus 2 Tbs sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 tsp vanilla extract
1 cup water

Cream together sugar, oil, and vanilla. Add eggs, one at a time, mixing well between additions. Mix in the cocoa powder, baking powder, baking soda, and salt. Add 1 cup of flour and then the milk and mix. Add the remaining flour and the water and mix until just combined. Pour batter into prepared cupcake liners with crust and bake at 350 deg for 25 minutes or until a toothpick comes out clean. Top cupcakes with vanilla buttercream frosting or marshmallow frosting (7-minute frosting).

Pear and cardamom cupcakes

Original recipe adapted from My Feasts
Oven temp = 350

Pear and cardamom cupcakes:
1 cup brown sugar
1 1/3 cup vegetable oil
4 eggs
1 tsp ground ginger
2 tsp ground cardamom
3 cups flour
1 tsp baking powder
2 cup grated pears
1 cup walnuts - roughly chopped
1 tsp vanilla bean paste

In a large mixing bowl, cream vegetable oil and brown sugar. Add eggs one at a time, mixing well after each addition. Mix in ginger, cardamom, vanilla bean paste, and grated pears. Slowly add flour and baking powder, mixing until just combined. Mix in the walnuts. Fill 24 cupcake liners 2/3 full and bake at 350 for about 25 minutes. Top with cream cheese frosting.

Baklava cupcakes

Original recipe from Cate's World Kitchen
Oven temp = 350

Baklava cupcakes:
filling
1 cup chopped walnuts
2/3 cup sugar
3 tsp cinnamon
6 Tbs melted butter

cupcakes
3 cups flour
4 tsp baking powder
1 tsp baking soda
1/2 cup sugar
1/2 tsp salt
2 large egg
6 tbsp melted butter
2 1/4 cup buttermilk

honey

Combine filling ingredients in a small bowl and set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, mixing well between additions. Mix in baking powder, baking soda, salt, and 1 cup of flour, then 1 cup of buttermilk. Add another cup of flour and the remaining buttermilk and mix well. Add the last of the flour and mix until just combined. Pour batter into 24 cupcake liners about 1/3 full. Top with a spoonful of filling and more cupcake batter. Bake at 350 deg for about 20 minutes. While the cupcakes are still warm, drizzle honey over the tops.

Honey frosting:
2 large egg whites
3/8 cup sugar
4 tablespoons honey
1/3 cup (5 1/3 Tbs) unsalted butter, room temperature

In a small sauce pan, bring the sugar, honey, and butter to a boil until it reaches 230 deg. Meanwhile, beat the egg whites until soft peaks form. Slowly add in the hot sugar mixture, continuing to beat the frosting until cool. Pipe or spread the icing onto the cooled cupcakes.

Cookies 'n' cream cupcakes

original recipe from Annie's Eats
oven temp = 350

Cookies 'n' cream cupcakes:
24 Oreo cookies
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt
8 Tbs unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped

Cream together sugar, butter, and vanilla. Add egg whites, one at a time and mixing well after each addition. Add baking powder, salt, and 1 cup of flour, then add half of the milk, and mix. Add another cup of flour and the rest of the milk and mix. Mix in the remaining flour. Gently mix in the chopped Oreos. Pour into 24 cupcake liners and bake at 350 for about 20 minutes.

Cream cheese frosting:
8 oz cream cheese
4 Tbs unsalted butter
2 tsp vanilla bean paste
4 cups confectioners’ sugar, sifted
2 Tbs heavy cream

Cream the cream cheese and butter in a large mixing bowl. Add the vanilla bean paste, sugar, and 1 Tbs cream. Mix, adding more cream as necessary, until the frosting is fluffy.

Chocolate chip cookie dough cupcakes

Original recipe from Perry's Plate
Oven temp = 350 deg

Chocolate cookie dough cupcakes:
1 1/2 cup (3 sticks) butter
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1-2 cups chocolate chips

Cream butter and brown sugar until fluffy. Add eggs, one at a time, beating after each addition. Mix in the baking powder, baking soda, salt, and vanilla. Add 1 cup of flour and 1/2 cup of milk and mix until combined. Add another cup of flour and the remaining milk and mix. Add the last 2/3 cup of flour and mix until just combined. Stir in the chocolate chips. Spoon into 24 lined cupcake cups and bake at 350 for about 20 minutes. During the baking, the chocolate chips will sink to the bottom of the cupcakes.

Cookie dough filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla bean paste
¼ cup mini semisweet chocolate chips

Cream the butter and sugar until fluffy. Add the flour, sweetened condensed milk, and vanilla and mix until combined. Stir in the chocolate chips. After the cupcakes have cooled, cut a cone out of the top of each cupcake and fill it with cookie dough.

Cookie dough frosting:
6 Tbs butter
¾ cup light brown sugar, packed
3½ cups powdered sugar
2/3 cup all-purpose flour
¾ tsp. salt
3 Tbs milk
2 tsp. vanilla extract

Cream the butter and brown sugar until fluffy. Add the powdered sugar, salt, vanilla, and milk and mix well. Add the flour and beat until fluffy frosting consistency is reached. Add more flour or milk if necessary to reach the right consistency.

Ginger mojito cupcakes

Original recipe from I Heart Cuppycakes
Oven temp = 350

Ginger mojito cupcakes:
2 1/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup torn mint leaves, loosely packed
1 1/8 cup milk
3/4 cup (1 1/2 stick) butter
1 1/2 cup sugar
3 eggs
grated zest of 2 limes
1 tsp vanilla bean paste
1 tsp grated ginger (about 1 inch)

In a small saucepan, heat the milk. Add the mint leaves and steep for about 10 minutes, until the mint has infused into the milk. Strain the mint leaves out of the milk, keeping both the infused milk and the mint leaves. Finely chop up the mint leaves. In a mixing bowl, cream butter, sugar, and eggs, adding the eggs one at a time. Mix in the baking powder, baking soda, lime zest, vanilla bean paste, ginger, and half of the chopped mint leaves. Add one cup of flour and 1/2 cup of the infused milk and mix well. Add another cup of flour and the remaining infused milk. Add the last 1/4 cup of flour and mix until just combined. Pour batter into 24 cupcakes cups and bake at 350 deg for 25 minutes.

Ginger mojito frosting:
3 1/2 cups powdered sugar
1/4 cup butter (1/2 stick)
1 tsp grated ginger (about 1 inch of ginger)
2 Tbs ginger liquor
zest of one lime
remaining chopped mint
1 Tbs lime juice
1 Tbs peppermint schnapps
1 Tbs rum

In a large mixing bowl, mix together sugar, butter, ginger, ginger liquor, lime zest, and chopped mint. Slowly add the remaining liquid ingredients and beat until fluffy. If the frosting becomes too runny, add a little more powdered sugar.

Snickers cupcakes

Oven temp = 350

Dark chocolate cupcakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Fill 24 cupcake cups 1/3 full, place a nougat square in each, and fill to 2/3 full with remaining batter. Bake at 350 deg for about 25 minutes.

Marshmallow frosting:
(also in this post)
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 Tbs light corn syrup
6 large egg whites, room temperature

Combine 1 1/2 cups sugar, water and corn syrup in a small pot and boil until the mixture reaches 230 deg. At the same time, beat the egg whites in a mixing bowl until soft peaks form. After the sugar mixture reaches 230 deg slowly pour it into the egg whites, while mixing. Whisk the mixture until it is cool and stiff peaks have formed. This should be about 7 minutes.

Caramel drizzle:
(also in this post)
1/4 cup sugar
1 1/2 Tbs butter, cut into pieces
2 Tbs heavy cream

In a small saucepan, heat sugar without stirring until it melts and begins to brown. Remove from heat and add butter. Stir to combine butter, then return to the heat and continue to stir until the mixture is smooth. Remove from heat once more to add the heavy cream, and stir until smooth. With each addition of butter or cream, the sugar will bubble violently -- be careful! Drizzle warm caramel over iced cupcakes.

Bourbon sweet potato cupcakes with bourbon-spiced frosting

Original recipe from Bakerella
Oven temp = 350 deg

Bourbon sweet potato cupcakes:
1 1/2 cups firmly packed brown sugar
1/3 cup butter, room temperature
2 eggs
1 tsp vanilla bean paste
2 3/4 cups all purpose flour
1 Tbsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1/8 tsp allspice
3/4 tsp salt
3/4 cup whole milk
1 cup cooked sweet potatoes
1/3 cup bourbon

Cream together sugar, butter, eggs, vanilla, and cooked sweet potato. Mix in spices and salt. Add 1 cup of flour, then milk. Add a second cup of flour, and then the bourbon. Add in the last 3/4 cup of flour and mix until just combined. Fill 24 cupcakes cups and bake at 350 deg for 25 minutes.

Bourbon-spiced frosting:
3 1/2 cups powdered sugar
1/4 cup butter (1/2 stick)
1 tsp vanilla
1 tsp cinnamon
3 Tbs bourbon
1-2 Tbs milk

Cream together the sugar, butter, vanilla, cinnamon, and bourbon. Slowly add in milk while beating, until the frosting reaches the right consistency.

Cupcakes Neapolitan - vanilla cupcakes with chocolate custard filling and strawberry frosting

Cupcakes Neapolitan - vanilla cupcakes with chocolate custard filling and strawberry cream cheese frosting

Oven temp = 350

Vanilla cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, sugar, baking soda, and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Fill cupcake papers about 2/3 full. Bake at 350 deg for about 25 minutes.

Chocolate custard (from Almost Bourdain):
3 egg yolks

1/4 cup sugar

2 Tbs cornstarch

1 tsp vanilla bean paste

3/4 cup cream

150 g (1 cup) bittersweet or dark chocolate (60-70% cocoa), in small chunks

In a small saucepan, mix egg yolks, sugar, cornstarch, vanilla bean paste, and cream. Place over medium heat for about 10 minutes, whisking constantly, until the custard thickens. Remove the custard from the heat and add the chocolate, mixing until melted. Cool.

After both the cupcakes and the custard are cooled, cut a small cone out of the top of each cupcake. Fill the hole with chocolate custard, then frost.

Strawberry cream cheese frosting:
8 oz cream cheese
1/2 cup butter
1/2 cup strawberry puree
3 cups powdered sugar

Cream butter and cream cheese. Add powdered sugar. Slowly beat in strawberry puree until fluffy.

Strawberry cheesecake filled cupcakes with strawberry cream cheese frosting

Oven temp = 350 deg

Strawberry cheesecake filling:
8oz cream cheese
2 eggs
1/3 cup sugar
1 cup chopped strawberries

Beat the cream cheese, eggs and sugar together until combined. Mix in strawberries. Pour into 24 mini cupcake tins and bake at 350 until almost set. Cool.

Vanilla cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp vanilla bean paste

In a large mixing bowl, combine flour, sugar, baking soda, and salt. Mix in water, oil, vinegar, and vanilla until everything is well combined. Pour a small layer of batter into the bottom of each of 24 cupcake papers. Place a pre-baked and cooled strawberry cheesecake into each cupcake and pour additional batter over the top until about 2/3 full. Bake at 350 deg for about 27 minutes.

Strawberry cream cheese frosting:
8 oz cream cheese
1/2 cup butter
1/2 cup strawberry puree
3 cups powdered sugar

Cream butter and cream cheese. Add powdered sugar. Slowly beat in strawberry puree until fluffy.

Mayan chocolate cupcakes with chocolate cinnamon frosting

Recipe inspired by gimme some oven!
Oven temp = 350

Mayan chocolate cupcakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/3 cups sugar
1 1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
1 tsp cinnamon
1/2 tsp chilli powder
1/4 tsp cayene pepper

In a large mixing bowl, combine flour, cocoa powder, sugar, baking soda and salt. Mix in water, oil, vinegar, cinnamon, chili powder, and cayene pepper until everything is well combined. Pour into 22-24 cupcake papers and bake at 350 deg for about 25 minutes.

Chocolate cinnamon frosting:
1 stick (1/2 cup) butter, room temperature
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 tsp. cinnamon
3 cups powdered sugar

In a large mixing bowl, combine the powdered sugar, cocoa powder, and cinnamon. Add half of the milk and the butter and beat together. Slowly add the remaining milk and beat until the desired fluffy consistency is reached.

Vanilla almond cupcakes with caramel frosting

Recipe inspired by gimme some oven!
Oven temp = 350

Vanilla almond cupcakes:
2 1/2 cups flour
1 1/3 cups sugar
1 1/3 tsp baking soda
1/2 tsp salt
1 1/3 cups water
1/2 cup vegetable oil
1 Tbs + 1 tsp apple cider vinegar
2 tsp vanilla bean paste
1 tsp almond extract

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Mix in the water, oil, vinegar, vanilla bean paste, and almond extract until everything is combined. Pour batter into 22-24 cupcakes and bake at 350 deg for about 25 minutes.

Caramel frosting:
1/4 cup sugar*
2 Tbs water*
1/4 cup heavy cream*
1 tsp vanilla*
1/2 cup butter, salted
3 cups powdered sugar
2-3 Tbs chocolate caramel liquor

In a small saucepan, combine the sugar and water. Heat until the sugar turns amber in color, but be careful not to burn the sugar. Very slowly add the heavy cream and vanilla -- be careful as the caramel will splatter when the cream is added. Let the mixture cool. In a large mixing bowl, combine powdered sugar, butter, and caramel. Slowly add in the caramel liquor and beat until the desired consistency is reached.

*Next time I make this frosting, I will double the amount of caramel and omit the liquor to have a stronger caramel flavor.

Cardamom cupcakes with vanilla custard filling and marshmallow frosting

Original recipe from Bluebonnets and Brownies
Oven temp = 350

Cardamom cupcakes (Schoolbread):
3 cups flour
2 Tbs cornstarch
1 Tbs baking powder
1/2 tsp salt
1 Tbs ground cardamom
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
1 Tbs pure vanilla extract
1 1/4 cups milk

Cream butter and sugar. Add eggs, one at a time and mixing well between each addition. Mix in vanilla extract, salt, cardamom and baking powder. Add flour and cornstarch, one cup at a time, alternating with adding the milk. Bake at 350 deg for about 25 minutes.

When cupcakes are cool, cut a little cone out of the top to make room for the vanilla custard.

Vanilla custard:
1 2/3 cups milk
1/4 cup sugar
1/4 tsp vanilla extract
4 egg yolks
1 tablespoon corn starch

In a small pot, bring the milk to a boil and set aside. In a mixing bowl, whisk sugar, vanilla extract and egg yolks until the mixture doubles in volume. Slowly add the hot milk while mixing. Move the custard mixture to the top of a double boiler. Dissolve the cornstarch in a little bit of water and slowly add the cornstarch into the custard. Whisk the custard over the heat until it reaches the desired consistency.

Marshmallow frosting (Martha Stewart's 7 minute icing):
1 1/2 cups plus 2 tablespoons sugar
2/3 cup water
2 Tbs light corn syrup
6 large egg whites, room temperature

Combine 1 1/2 cups sugar, water and corn syrup in a small pot and boil until the mixture reaches 230 deg. At the same time, beat the egg whites in a mixing bowl until soft peaks form. After the sugar mixture reaches 230 deg slowly pour it into the egg whites, while mixing. Whisk the mixture until it is cool and stiff peaks have formed. This should be about 7 minutes.

Chocolate honey and peanut cupcakes with honey frosting

Original recipe from Love and Olive Oil
Oven temp = 325

Chocolate honey and peanut cupcakes:
1 1/2 cup milk
2/3 cup canola oil
2/3 cup sugar
2/3 cup honey
2 cups all-purpose flour
2/3 cup cocoa powder
1 1/2teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup roasted peanuts, finely ground (I used salted)

Combine sugar, flour, cocoa powder, baking soda, baking powder, salt and peanuts in a mixing bowl. Slowly add in milk, mixing during addition. Then mix in the oil and honey. Fill 24 cupcake liners and bake at 325 deg for 25-28 minutes, until a toothpick comes out clean.

Honey frosting:
2 large egg whites
3/8 cup sugar
2 tablespoons honey
1/3 cup (5 1/3 Tbs) unsalted butter, room temperature

Whisk together egg whites, sugar, and honey in the top of a double boiler until the mixture is hot and the sugar is dissolved - about 7-10 minutes. Move the egg white mixture to a stand mixer bowl and continue to whisk until cooled. Slowly add the butter, 1 Tbs at a time, mixing well between each addition. Pipe or spread the icing onto the cooled cupcakes.

Pomegranate cupcakes with vanilla cream cheese frosting and pomegranate glaze

Recipe adapted from An Edible Symphony
Oven temp = 350

Pomegranate cupcakes:
3/4 cup butter
2 cups sugar
4 eggs
2 cups flour
4 tsp baking powder
1 tsp salt
1 tsp vanilla bean paste
1/2 cup milk
1 cup pomegranate juice (storebought or make your own if you're really ambitious)

Cream butter and sugar, then add eggs one at a time. Add in the dry ingredients - flour, baking powder, and salt. Slowly mix in the milk, pomegranate juice, and vanilla bean paste until well combined. Fill 24 cupcake liners about 3/4 full. Bake for 25 minutes at 350 deg.

Cream cheese vanilla bean frosting:
2 1/2 cups powdered sugar
8oz cream cheese
2 tsp vanilla bean paste
2-3 Tbs milk (or water)

Cream together powdered sugar, cream cheese, and vanilla. Slowly add milk, mixing continuously until frosting consistency is reached. Continue to beat the frosting until all lumps are smoothed out and the frosting is light and fluffy.

Pomegranate glaze/syrup: (from Bon Appetit)
1 cup pomegranate juice (I actually used pomegranate-blueberry juice)
4 tsp brown sugar, packed
2 tsp balsamic vinegar

Combine all ingredients in a small pot and bring to a boil. Lower the heat to a simmer/low boil and reduce until the total volume is approximately 1/4 cup. This is a very thin glaze; perhaps adding a thickening agent would be better next time.

Top the frosted cupcakes with the pomegranate glaze and pomegranate seeds. For my favorite method of how to de-seed a pomegranate, check out this site.

Pumpkin spiced chocolate chip cupcakes with chocolate-vanilla swirl frosting

Oven temp = 350

Pumpkin spiced chocolate chip cupcakes:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup pumpkin mush
1/2 cup sour cream
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla bean paste
12 oz semi-sweet chocolate chips

Cream butter and sugar. Add eggs one at a time, mixing well between additions. Mix in cinnamon, ginger, allspice, cloves, nutmeg, and vanilla bean paste. Add pumpkin mush and sour cream. Add flour and baking soda and mix until just combined. Mix in chocolate chips. Fill 24 cupcake liners and bake for 25 minutes, or until a toothpick comes out clean.

Vanilla bean frosting:
2 cups powdered sugar
1 1/2 Tbs butter
1 tsp vanilla bean paste
2-3 Tbs milk

Mix powdered sugar, butter, and vanilla bean paste. Slowly add milk until frosting consistency is reached.

Chocolate frosting:
1 1/2 oz unsweetened chocolate
1 1/2 Tbs butter
2 cups powdered sugar
2-3 Tbs milk

Melt chocolate and butter. Mix into powdered sugar and slowly add milk until frosting consistency is reached.

To swirl the chocolate and vanilla frostings, fill the icing bag with chocolate frosting on one side and vanilla frosting on the other. It doesn't have to be terribly neat, but having approximately equal proportions of chocolate and vanilla frosting will lead to a better looking swirl.

Chocolate Guinness cupcakes with Bailey's irish cream frosting

Original recipe from foodnetwork.com
Oven temp = 350

Chocolate Guinness cupcakes:
3/4 cup unsweetened cocoa powder
2 cups sugar
2 cups flour
1 tsp baking soda
1 bottle (12oz) stout beer - Guinness
1/2 cup (1 stick) butter, melted
1 tsp vanilla extract
3 eggs
3/4 cup sour cream

Mix together all the dry ingredients - cocoa powder, sugar, flour, and baking soda.

In another bowl combine beer, butter, and vanilla. Beat in the eggs, one at a time. Mix in the sour cream. Then add the dry ingredients, slowly, mixing until combined with no lumps.

This recipe makes 24 full cupcakes or 2 9inch round pans (probably also one 9x13inch cake). Bake at 350deg until a toothpick comes out clean. For cupcakes this is about 25ish minutes.

Bailey's Irish cream frosting:
4 cups powdered sugar
1/4 cup butter (1/2 stick)
7 Tbs Bailey's Irish Cream (more for a thinner frosting, less for a thicker frosting)

Combine sugar and butter and slowly mix in the Bailey's until frosting consistency is reached.

Pear and vanilla bean cupcakes

Original recipe from Bite Sized Baker.
Oven temp = 350

Pear and vanilla bean cupcakes:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 1/2 teaspoon pure vanilla bean powder (or paste)
4 cups coarsely shredded pears, such as Bosc (2 pounds - 4 pears)

Cream butter and sugar. Add eggs one at a time, mixing well between additions. Mix in cinnamon, nutmeg, and vanilla bean powder. Peel pears, remove seeds, and shred over a box grater. Mix grated pears into butter/sugar mixture. Add flour and baking soda and mix until just combined. Fill 24 cupcake liners and bake for 25 minutes, or until a toothpick comes out clean.

Vanilla bean frosting:
4 cups powdered sugar
1/2 cup butter
3 tsp vanilla bean powder (or paste)
~5 Tbs milk

Combine sugar, butter, and vanilla bean powder. Slowly add in milk, mixing until the frosting reaches the appropriate consistency.

Vanilla funfetti cupcakes with peppermint frosting

Original cupcake recipe from Kaboose.
Oven temp = 350

Vanilla funfetti cupcakes:
2 cups sugar
4 eggs
2 1/2 cups flour
1 cup milk
3/4 cup vegetable oil
2 1/4 tsp baking powder
1 tsp vanilla
1 cup colored sprinkles

Mix together sugar, eggs, flour, milk, oil, baking powder, and vanilla. Add colored sprinkles and mix until sprinkles are evenly distributed. Fill cupcake cups 2/3 and bake at 350 deg for 25 minutes or until the tops are lightly browned.

Peppermint frosting:
4 cups powdered sugar
3 Tbs butter
10oz melted white chocolate chips
1 tsp peppermint extract
4-5 Tbs milk

Cream sugar, butter, melted chocolate, and peppermint extract. Slowly add milk until the frosting is the right consistency.