Tag Archives: cupcakes

Banana Cupcakes with Dulce de Leche Cream Cheese Frosting

Cupcakes for Breakfast: Banana Cupcakes with Dulce de Leche Cream Cheese Frosting

This post is for my family. Mostly for my older brother who loves every banana. And is graciously letting me film My Family Recipe Rocks with Joey Fatone at his apartment.

It’s a week away and I’m a bit stressed out about it, honestly. Forget the whole spending a day with Joey thing (just trying not to think about that.) But I have a cook some complicated recipes on camera, which is new to me.

Cupcakes for Breakfast: Banana Cupcakes with Dulce de Leche Cream Cheese Frosting

So I’m practicing a lot beforehand. Testing out the recipes, talking to my mom and aunts and uncles about how they make them. While I have so many nerves, I’m feeling more and more connected to the food I’m cooking. They’re recipes that mean something to me and my family. They so many memories attached to them. This is another reason this show means so much to me. It’s not just about Joey or making my tween dreams come true. This show is about everything that means something to me. Food and family and passions.

Cupcakes for Breakfast: Banana Cupcakes with Dulce de Leche Cream Cheese Frosting

This banana cupcake recipe is like everything else I’m preparing for the show. Simple, sweet, and full of flavor memories. These might just be the cupcakes I bake for Joey next week!

Cupcakes for Breakfast: Banana Cupcakes with Dulce de Leche Cream Cheese Frosting

One-Bowl Banana Cupcakes

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs, beaten
  • 3/4 cup vegetable oil
  • 4 large ripe bananas, mashed
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons milk
  1. Preheat oven to 350°. Line muffin tins with 24 paper cups.
  2. In a bowl of a stand mixer combine flour, sugar, baking soda, cinnamon and salt. Slowly incorporate the eggs, oil, bananas, milk, and vanilla.
  3. Pour evenly into cupcake tins and bake for 20 minutes, rotating pans half-way through, or until a wooden toothpick inserted in the center comes out clean.
  4. Cool on to a wire rack completely before frosting.

Dulce De Leche Cream Cheese Frosting

  • 1 block cream cheese, softened
  • 1 stick (1/2 cup) butter, softened
  • 1/4 cup dulce de leche
  • 1 teaspoon vanilla
  • 2 cups confectioners’ sugar
  1. In the bowl of an electric mixer, beat butter and cream cheese. Add in dulce de leche and vanilla.
  2. Slowly incorporate confectioners’ sugar until sweetened to your liking. Frost cupcakes.

Cupcakes for Breakfast: Banana Cupcakes with Dulce de Leche Cream Cheese Frosting

Silver Linings

Cupcakes for Breakfast: silver lined tiramisu cupcakes

The first time I made these tiramisu cupcakes I didn’t get to eat them. I made them for an ex for Valentine’s Day but that night I came down with the flu and the next day he broke up with me. Clearly I wasn’t eating anything that week. I was upset about a lot of important things for a while, but I also kept thinking about these cupcakes that I sadly ended up just throwing away. I just wanted to try one and not feel sick. Ok, let’s not dwell.

Cupcakes for Breakfast: silver lined tiramisu cupcakes

So it’s been over two years and it was time to make the tiramisu cupcakes again. When you can’t stop thinking about a recipe (or a pair of shoes), go on, just make it (buy them!). I decided to bake these for an Oscars party with a bunch of girlfriends. Choosing the silver liners instead of dreaming up an actual silver-lined dessert was a bit of a cop-out, I know. But I didn’t care. Because I’ve been wanting to eat these cupcakes for two years now. And who else would I want to share them with than some of my best girlfriends, who I’m confident won’t dump me the next day and who are my silver lining.

Cupcakes for Breakfast: silver lined tiramisu cupcakes

I won’t get all sappy here. Let’s just get the good stuff. Fluffy, sweet mascarpone frosting. Cake soaked in a rich marsala-coffee syrup. So light and wonderful that you won’t realize you just ate three of them. Award-night-worthy.

Cupcakes for Breakfast: silver lined tiramisu cupcakes

The tiramisu cupcake recipe is from Martha Stewart and honestly I wouldn’t change a thing about them. I’m definitely going to experiment to see what else I can make with this mascarpone frosting – seriously, it took all my willpower to not just eat it out of the bowl with a spoon. Have any suggestions?

Cupcakes for Breakfast: silver lined tiramisu cupcakes

Buon appetito!

Girl About Town on the Glitter Guide

I’m so thrilled to be on the Glitter Guide today having cupcakes and lattes with you at Baked and Wired. DC has so many cupcake shops, but if you’re going to get just one, go get the strawberry cupcake at Baked and Wired. Trust me. Find out all the other things I love about Baked and Wired over on GG!

I wanted to share a few more of my favorite photos from the shoot from my fab photographer Sarah Gerrity. There were so many fun ones to choose from! Sarah also has a gorgeous food blog, Sweetsonian, so get over there too and browse all the beautiful things she makes in the kitchen.

Now, why don’t I have a cupcake and beautifully swirled latte right in front of me?

Cupcakes for Breakfast: Featured on the Glitter Guide at Baked and Wired in DCCupcakes for Breakfast: latte at Baked and Wired in DCCupcakes for Breakfast: Featured on the Glitter Guide at Baked and Wired in DC Cupcakes for Breakfast: espresso at Baked and Wired in DC Cupcakes for Breakfast: Featured on the Glitter Guide at Baked and Wired in DCCupcakes for Breakfast: Featured on the Glitter Guide at Baked and Wired in DC Cupcakes for Breakfast: cupcake, glitter jcrew notebook, laptop, iphone Cupcakes for Breakfast: Featured on the Glitter Guide at Baked and Wired in DCCupcakes for Breakfast: latte and cupcake at Baked and Wired DC Cupcakes for Breakfast: Featured on the Glitter Guide at Baked and Wired in DCCupcakes for Breakfast: Featured on the Glitter Guide at Baked and Wired in DC

jacket (old) similar | leggings | studded loafers | watch | gold link bracelet | Alexis Bittar lucite bracelet (similar) | wrap braceletnecklace | iphone case | notebook

Photos by Sarah Gerrity

Cinnamon Roll Cupcakes

Cupcakes for Breakfast: cinnamon roll cupcakes

Is it Christmas yet? I just can’t wait to be home in New Jersey with my whole family. Christmas for us absolutely revolves around the food – and I’m looking forward to sharing with you our fantastic spread for Christmas Eve. But something that’s maybe even better than our big Christmas Eve dinner is what we Christmas morning. Mostly it’s leftovers – meatballs, antipasti, great cheeses – incorporated into my dad’s eggs. Often it’s just leftover chocolate bourbon pound cake and mimosas. Sometimes we think a little further ahead and soak blueberry french toast over night to bake in the morning. Just thinking about all these things makes me feel warm and fuzzy and full of love for my awesome family.

cinnamon roll cupcakes for breakfast

My point is (besides bragging about my great Christmas food), whatever you eat on Christmas morning (or any morning you share with loved ones) make it something special. Since this whole cupcake for breakfast thing is catching on (seriously, keep sending me your photos–I love it!) I made a cupcake specifically for Christmas morning.

This cinnamon roll cupcake has a simple vanilla base, with a cinnamon, pecan, brown sugar filling. The tops are brushed in strong coffee and they’re lightly iced in a sweet vanilla cream cheese icing. They might just possibly make an appearance at our Christmas morning table too.

What’s your go-to Christmas morning treat? Leftover cookies? (We do that too!)

Cupcakes for Breakfast: cinnamon roll cupcakes with pecans and brown sugar

Cinnamon Roll Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened
  • 2 eggs, room temperature
  • 3/4 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 3 teaspoons ground cinnamon
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cups milk
  1. Line two 12-cup muffin tins with paper liners. Pre-heat oven to 350°
  2. In a medium bowl combine flour, baking powder, and salt. Set aside. In a small bowl, mix together brown sugar, pecans, and cinnamon. Set aside.
  3. In the bowl of a mixer, cream butter and granulated sugar until light an fluffy (about two minutes), scraping down the sides occasionally. Add eggs one at a time, beating well after adding each one. Beat in vanilla. Alternately add flour and mix mixtures to butter mixture, beating on low speed just until combined.
  4. Spoon about a tablespoon of the batter into each cup. Sprinkle the cinnamon mix on top of the batter. And then spoon the remaining batter on top.
  5. Bake for 18-20 minutes or until a toothpick comes out clean when stuck inside. Cool cupcakes on a wire baking rack.

Coffee Glaze and Cream Cheese Frosting

Make about a cup of really strong coffee and let cool. With a kitchen brush, brush cupcake tops with coffee a few times, allowing the coffee to soak in between brushings.

  • 1 8 oz-package cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1 1/2 teaspoons vanilla
  • 4 cups confectioners sugar
  1. Beat the cream cheese and butter until smooth. Add the vanilla extract.
  2. Gradually add the sugar and beat until incorporated.
  3. Using a small spatula, frost the tops of the cupcakes.