Reese's Stuffed Cupcakes with Peanut Butter Buttercream Frosting

I've been wanting to put this recipe together for a while.  The thought of a Reese's peanut butter cup stuffed inside a cupcake...topped with peanut butter frosting...and more Reese's...OH MY!!!!  It is simply a melt-in-your-mouth dream come true!!  My hubby's response to trying his first cupcake was a muffled mouth full of "mmmm hmmmm", shaking his head in approval, and pointing to the empty cupcake liner.  I think it is a keeper!!

(printable recipe) 

24 Cupcakes:
1 box yellow cake mix
1 1/3c water
1/3c creamy peanut butter
1/3c oil
3 eggs
36 Reese’s miniature peanut butter cups

1/3 c. vegetable shortening
1/3 c. butter
3/4 c. peanut butter 
1 tsp vanilla extract
4 cups (approx. 1 lb.) powdered sugar
4-6 Tbsp. milk 

Unwrap Reese’s cups, use 24 for the cupcakes.  Chop the remaining 12 to top the frosting. Mix together cake ingredients for 2 minutes until well mixed.  Fill each cupcake liner with 2 Tbsp. of batter and press a Reese's cup into each.  Top each cupcake with 1 Tbsp. more of the batter to cover Reese's.  Bake at 350 degrees for 22-25 minutes.  Let cool completely.

Cream shortening and butter with electric mixer. Add peanut butter and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy. Frost each cupcake and top with chopped Reese's.

Source:  cupcake "mooched" from, frosting "mooched" from

This recipe was featured on Recipe Lion at
and Celebrations at Home at 
also at Beyond the Picket Fence at
posted on Good Recipes Online

Gluten Free Lemon Cupcakes with Lemon Buttercream Frosting

I have several people in my life that have a gluten allergy.  I really feel bad for them having to sacrifice some of the amazing desserts that are out there.  So, this recipe is for all of you that need a sweet treat without the tummy ache!! And the frosting is AMAZING!! I could have sat down and ate the whole bowl myself.

(printable recipe) 

12 Cupcakes:  
1 box (15 oz) gluten free yellow cake mix  
1/2 c. butter, softened
2/3 c. water  
3 eggs, beaten 
2 Tbsp. grated lemon peel  
Frosting: (double this if you like lots of frosting...I did)
2 c. powdered sugar 
1/4 c. butter, softened 
1 tsp. grated lemon peel 
2-3 Tbsp. fresh lemon juice (don't double this, makes it too strong)

In large bowl, stir together all cake ingredients until moistened.  Divide batter evenly into 12 muffin cups. Bake at 350 degrees for 18-20 minutes. Cool completely before frosting.

Beat all frosting ingredients until creamy and smooth.  Frost cupcakes.  I like my cupcakes chilled, especially with the lemon.  So, they can be store in a covered container in the refrigerator before serving.   

**Keep in mind that this cupcake is a bit denser than a regular cupcake...but the taste is still great!!

Source:  "mooched" from Betty Crocker 

Beef and Broccoli

Looking for a super easy and savory recipe for dinner?  This is it!!  We love Chinese food in my house.  This was a great way to enjoy the taste of take out in the convenience of home.    (225 calories per serving, 375 with rice)

(printable recipe)

1 lb. beef stew meat
1 medium onion, largely sliced
1 (10 oz) pkg. frozen broccoli
1/2 c. low sodium teriyaki sauce
2 Tbsp. sugar
Minute Rice, prepared (I used brown rice)

Slice stew meat thin, brown in skillet on high heat.  Mix teriyaki sauce and sugar together, set aside.  Add onion, broccoli, and sauce after meat is brown.  Cover and cook on medium heat for about 15 minutes.  Serve with rice.

Number of Servings: 4


This recipe was featured on the REAL Housewives of Riverton blog at

This recipe is posted on Good Recipes Online 

White Chip Confetti Muffins with Sweet Sugar Topping

In my family, the majority of our birthdays are in the spring.  So, I thought I would come up with a special breakfast treat to start the birthday boy or girl's day off right.  Hope your loved one enjoys these as much as my little taste testers did this morning!! 

1 confetti cake mix
1 small box instant vanilla pudding
3/4 c. water
3 eggs
1/4 c. applesauce
1/4 c. vegetable oil
1/4 tsp. almond extract
3/4 c. white chocolate chips, frozen (keeps them from melting)

Mix all ingredients, except chips, together in a medium size bowl.  Fold in chips last.  Fill paper muffin cups 3/4 full. 

1/2 c. sugar
1/3 c. flour
1/2 stick of butter or margarine, diced
1 tsp. cinnamon

Mix all ingredients together with fork until crumbly.  Sprinkle 1 tsp. over muffins before baking.  Bake at 350 degrees for 20-25 minutes until lightly browned. Makes approx. 18 muffins.

Source:  adapted from Chocolate-Chocolate Chip Muffin recipe in "101 Things To Do with a Cake Mix" +  topping

Apple Chunk Cupcakes

This is a recipe that I came up with while craving my mom's ooey, gooey apple cake from my childhood.  However, I wanted to create a low-calorie low-fat version.  Approx. 125 calories each.  Here it is...

1 yellow cake mix
3 egg whites
3/4 c. cinnamon applesauce
1 tsp. cinnamon
1 apple, peeled and diced
1 can caramel cake frosting

Mix together first four ingredients, fold in apple.  Fill lightly greased cupcake liners 3/4 full.  Bake at 350 degrees for 15-17 minutes.  Cool completely.  Top with small amount of caramel frosting.

Shared on Apples Galore Recipe Series sponsored by HammockTracks!!

Source: my own creation

Grasshopper Cupcakes

Here is a great recipe for those St. Patty's Day celebrations you may have this week.  They are a spin on the Neapolitan Cupcakes (recipe from that I made for Valentines' Day.  I'm a huge fan of mint chocolate chip ice cream, Ande's Mints, etc...  So, I thought what a better treat than brownie and mint.  Enjoy!! (Makes approx. 30 cupcakes)

Brownie Layer:
  • 1 (19.5 ounce) package brownie mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup water
Cake Layer:
  • 1 (18.25 ounce) package vanilla cake mix 
  • 2 tablespoons vegetable oil
  • 1 1/3 cups water
  • 3 egg whites 
  • 1 tsp. peppermint extract
  • green food coloring
Topping and Other needs:
  • 1 can vanilla cake frosting
  • sprinkles or other decor
  • cupcake papers
  • non-stick spray
  1. Preheat oven to 350 degrees.
  2. Stir together the brownie layer ingredients, set aside.
  3. Mix the cake ingredients together on medium speed for 2 minutes, add food coloring until the green color of your choice, set aside.
  4. Spoon the brownie batter into lightly greased cupcake papers in a muffin pan, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until papers are each 3/4 full.
  5. Bake until the tops spring back when lightly pressed, about 20 minutes.
  6. After cooling completely, top with frosting and sprinkles or other decor.
Source: + my own mint twist 

This recipe was featured on the REAL Housewives of Riverton blog at