Nicole's Favorite Recipes



White Christmas Cupcakes

Posted by Nicole Mason on February 21, 2016 at 9:45 PM Comments comments (0)

Cupcakes -

 1-1/2 cups cake flour

 1 teaspoon baking powder

 3/4 cup whole milk

 1 teaspoon vanilla extract

 1/2 teaspoon almond extract

 6 TB unsalted butter (room temperature)

 1 cup sugar

 3 egg whites (room temperature)

1. Preheat oven to 350 degrees

2. Using an electric mixer, beat the butter and sugar until light and fluffy

3. Add baking powder, vanilla, and almond extract, continue beating on low speed

4. Alternate adding flour and milk, set batter aside

5. In separate bowl, use electric mixture to beat egg whites 5 minutes untill stiff (looks like shaving cream)

6. Stir egg whites into batter, fill muffin cups ¾ full

7. Bake 20 minutes, cool at least 15 minutes before frosting

Frosting -

4 oz. white chocolate

5 TB unsalted butter (room temperature)

2 oz. cream cheese (room temperature)

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups powdered sugar

1. Using double boiler, melt white chocolate (stirring until smooth) and set aside

2. In electric mixer beat butter, cream cheese, vanilla and almond extract

3. Add white chocolate to mixture, beat until well blended

4. Add powdered sugar one cup at a time, beat until smooth

5. Frost cupcakes (use piping bag for a fancy look)

6. Top cupcakes with white chocolate discs (any color) or white chocolate shavings


S'mores Cupcake Bites

Posted by Nicole Mason on August 13, 2015 at 7:20 PM Comments comments (0)

Perfect bite sized summer treat!

Cupcake -

1-1/2 cups crushed graham crackers (I throw them in the food processor for quick fine crumbs)

5 TB melted butter

2 TB sugar

1 box chocolate cake mix (batter prepared according to package directions)

1. Preheat oven to 350 degrees

2. Line mini cupcake pan with baking cups

3. Combine graham crackers, butter an sugar

4. Scoop a spoonful into each baking cup and press down firmly with bottle/jar of similar size (I used a small sprinkles shaker)

5. Spoon batter into cups even with the top of the baking papers

6. Bake 15 minutes, cool completely before frosting with marshmallow buttercream (recipe below)

Marshmallow Buttercream -

1 stick butter (room temp)

1-1/2 cups powdered sugar

1 jar marshmallow fluff

1 cup cool whip

1. In electric mixer, whip butter 1 minute

2. Add powdered sugar to butter and beat until smooth, add fluff and continue beating

3. Beat in cool whip, pipe frosting over cupcakes

4. Garnish with crushed graham cracker

5. Whaalaah! No bonfire needed!

Cotton Candy Cupcakes

Posted by Nicole Mason on September 20, 2014 at 10:25 PM Comments comments (0)

 photo 8337AE9A-9C5B-47B6-87B8-87219A7298AA_zpssbvyt0g7.jpg


Cake -

1 box white cake mix (including ingredients for recipe)

pink food coloring

blue food coloring


1. Preheat oven to 350 degrees

2. Split batter in half pouring into 2 separate bowls

3. Dye one bowl light pink, and one bowl light blue (make sure to scrape the bottom of each bowl and continue stirring until the color is even throughout)

4. Line 12 muffin cups with liners, alterante dropping a small spoonful of each batter into the cups (1 scoop pink, one scoop blue, one scoop pink, one scoop blue - 4 scoops total in each)

5. Bake 18-20 minutes, let cool completely

6. Pipe on cotton candy frosting - recipe below


Cotton candy frosting -

1 stick butter (softened)

1 - 1/2 cups powdered sugar

16 oz can cotton candy frosting (Betty Crocker)

1 cup cool whip


1. Beat butter and powdered sugar until smooth

2. Add cotton candy frosting and continue to beat

3. Add cool whip and mix until creamy

4. Pipe frosting on cupcakes using a circle tip


Santa Hat Cupcake Minis

Posted by Nicole Mason on December 17, 2013 at 1:20 AM Comments comments (0)

 photo image_zpsf517efc3.jpg


Cake -

1 box red velvet cake mix (or your favorite recipe)

3 eggs

1 cup water

1/3 cup vegetable oil

1. Preheat oven to 350 degrees

2. In a large bowl whisk together cake mix, eggs, water and oil

3. Place liners in mini cupcake pan, bake 12 minutes or until firm

4. Let cool 5-10 minutes

Frosting - 

4 oz softened cream cheese

1 stick unsalted butter (room temp)

3 cups powdered sugar 

1 cup cool whip topping (thawed)

1. Beat cream cheese and butter until smooth

2. Add powdered sugar and continue beating (scraping sides frequently)

3. Beat in cool whip until creamy

Decorating - 

1 carton strawberries (washed, stems removed)

piping bag with small circular tip

1. Squeese a dot of frosting in the center of each cupcake, press on strawberries

2. Pipe dots of frosting along the bottom of hat and finish with a dot of frosting on the tip

3. Great for any Holiday Party!

Zucchini Muffins with Lemon Glaze

Posted by Nicole Mason on August 8, 2013 at 7:20 PM Comments comments (0)

 photo IMG_83881_zpsd81abb00.jpg


Put your summer garden to good use!  Here's a twist on the classic zucchini bread :)


Muffins -

1 - 1/2 cups flour

1 - 1/2 teaspoons baking powder

pinch of salt

1- 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 cup sugar

1/4 cup packed brown sugar

1 egg

5 TB melted butter

1 teaspoon vanilla

zest of 1 lemon

1 cup finely grated zucchini (unpeeled)


1. Preheat oven to 350 degrees

2. Whisk together first 5 dry ingredients

3. In a separate bowl whisk together sugars and egg until smooth

4. Add remainder of ingredients, continue whisking

5. Whisk in dry ingredients until combined, do not over stir

6. Fill muffin cups almost full (makes about 8 muffins)

7. Bake 20 minutes, drizzle with glaze (recipe below)


Glaze -

1 cup powdered sugar

1 TB juice of a lemon

1 TB water


1. Whisk together all ingredients until smooth

2. Add more water if needed

3. Drizzle on warm muffins




Fresh Strawberry Cupcakes

Posted by Nicole Mason on May 20, 2013 at 9:15 PM Comments comments (0)

  photo IMG_59351_zpsd9e49c4d.jpg


Cupcakes -

1 stick unsalted butter (room temp)

1 cup sugar

2 eggs

1 teaspoon vanilla

1 - 1/2 teaspoons baking powder

3/4 cup pureed strawberries (washed, stems removed)

1 - 1/2 cups flour

1/4 cup milk 


1. Preheat oven to 350 degrees

2. Puree strawberries in food processor, set aside

3. In electric mixer cream butter and sugar

4. Mix in eggs, vanilla, baking powder and strawberries, scrape sides of bowl

5. Add remainder of ingredients and mix until combined (do not overmix)

6. Place liners in a muffin tin, fill 3/4 full (I like to use an ice cream scoop) 

7. Bake for 20 minutes, let cool 20 minutes (remove from pan)

8. Frost the cupcakes (recipe below)


Frosting -

2 sticks unsalted butter (room temp)

3 cups powdered sugar

1 teaspoon vanilla

2 cups cool whip topping


1. In electric mixer whip butter and powdered sugar

2. Add vanilla and cool whip, continue whipping until completely mixed

3. Frost the cupcakes using a piping bag and 1M tip


Apple Crumb Muffins

Posted by Nicole Mason on September 27, 2012 at 9:40 PM Comments comments (0)


The more crumb, the better!


Muffins -

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

2 small apples (cored, peeled and grated)


1. Preheat oven to 375

2. In a large bowl whisk together eggs and sugars

3. Stir in remainder of ingredients (do not overmix)

4. Fill liners to the top with batter (I use an ice cream scoop with thumb release) makes about 20 muffins

5. Generously cover batter with crumb topping (recipe below)

6. Bake 20 minutes, let cool in pan 15 minutes until crumb topping has gotten firm


Crumb Topping -

1/2 cup sugar

1/2 cup flour

1 teaspoon cinnamon

5 TB butter


1. Stir together sugar, flour and cinnamon in a small bowl

2. Cut in butter wth a pastry blender if you have one (I prefer to use my fingers, much easier)

3. Generously cover batter with topping (until it starts to spill over)


Rainbow Cupcakes

Posted by Nicole Mason on March 15, 2011 at 11:15 PM Comments comments (0)


1 box of white cake mix

1 - 1/3 cup water

1/3 cup oil

3 eggs (or 3TB applesauce)

food coloring (red, yellow, blue, and green)

8 oz tub Cool Whip topping


1. Blend cake mix, water, oil, and eggs until smooth

2. Divide batter into 6 bowls

3. Add food coloring to each bowl to make colors of the rainbow -

red - 10 drops

orange - 6 drops yellow, 4 drops red

yellow - 10 drops

green - 10 drops

blue - 10 drops

purple - 6 drops red, 4 drops blue

4. Starting with red (and staying in order), layer 12-15 muffin cups with a large spoonful of each color batter

5. Bake at 350 degrees for 18 - 20 minutes

6. Let cool 15 minutes, top with whipped topping

Easy Vanilla Pudding Filled Cupcakes

Posted by Nicole Mason on November 29, 2010 at 9:20 PM Comments comments (0)

Filling -

1 small box french vanilla pudding

1 cup milk

1 cup whipping cream

1 TB vanilla bean paste (or vanilla extract)

½ teaspoon almond extract (optional)


Cake -

1 box vanilla or chocolate cake mix (or home-made if you're up to it)


1. Combine all filling ingredients and whisk for 3 minutes

2. Store filling in refrigerator until cupcakes are baked an cooled

3. Make cupcakes according to package directions, and let cool completely

4. Slice cupcakes horizontally and add a generous amount of filling, replace tops

5. If pudding is ooozing down the sides, you've done it perfectly!

6. I don't use frosting because they are full of flavor, but you certainly can