Funfetti Cupcakes for Three


funfetti cupcakes for three

I am ashamed to even be typing on this blog right now because, well, I have abandoned it. And you. But for good reason. So, the last time I posted on here, well, it was January. And now it’s May {and actually the last time I worked on this post, it was April}.

A lot has changed in the last 4 months. I got into the dietetic internship which, for those of you who don’t know, is like THE most competitive and incredible thing to get into. It’s also required in order to become a registered dietitian. And I did it. All of those hours of studying, volunteering, interviews, networking, and working in kitchens finally paid off.

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Well, I also got engaged. Hah! I feel weird just spitting that out there so nonchalantly. But it happened last month and I couldn’t be more excited.

In other exciting news, over the last few months, my fiancé got into grad school, two of my closest friends and my fiancé had birthdays, and… I graduate. TODAY. These cupcakes were actually for his birthday but they are essentially a symbol of all things celebratory in 2015. They are so delicious and moist and fresh with the perfect combination of vanilla and sprinkles. And they make the perfect amount — 1 for me, 1 for the finance, and 1 for the last two CRAZY years of my life that are now OVER and complete with a Master of Science in Nutrition. I will probably post more on that later but for now, cupcakes.

Funfetti Cupcakes for Three
Cupcakes from Sprinkle Bakes; frosting adapted from this recipe 

1 large egg
3 tbsp sugar
3 tbsp vegetable oil
1 tsp vanilla extract
1/2 c all-purpose flour, sifted
1/2 tsp baking powder
Pinch of salt
2 tbsp milk
2 tbsp confetti sprinkles + some

4 tbsp unsalted butter, softened
3/4 c powdered sugar
2 tsp milk
1/4 tsp vanilla extract

1. Preheat oven to 350°F. Put three cupcake liners in a muffin tin.
2. In a large bowl, combine the egg, sugar, and vanilla with a whisk. Whisk in the oil.
3. Add the flour, baking powder, and salt, and stir until just combined. Then, add the milk.
4. Fold in the 2 tbsp of sprinkles and divide the batter into the three cupcake liners, filling them no more than 3/4 of the way full.
5. Bake for 2min at 350°F, then turn down to 325°F. Bake for 10-12 more minutes, or until a toothpick comes out clean.
6. Allow cupcakes to cool on a rack. While cooling, make the frosting.
7. Mix all frosting ingredients in a mixer on medium speed until thick and combined.
8. Frost cupcakes.


Cinco de Mayo Recipe Roundup

Today marks two very important events.

The day that I complete my first year of graduate school (with all my hair intact and not pulled out) AND Cinco de Mayo. Perfect timing, too, because after work, the girls and I are getting a drink. Or a pitcher. We will split it, don’t worry.

So here’s a little recipe roundup for you guys just in case your celebration is tonight and you still need some ideas and inspiration.


Cheese-Centered Black Bean Burgers

cheese centered burgers 4

Mexican Salad

avocado mexican salad 2

Cumin Lime Zucchini Quesadillas

zucchini quesadilla 5

Cheesy Black Bean Rice

cheesy black bean rice 2

Cilantro Quinoa

cilantro quinoa 2

Mexican Fiesta Salad

spicy mango 3


Snacks before and during las cervezas and margaritas:

Guacamole! guacamole 4

Cilantro Lime White Bean Hummus

whitebean hummus 2

Veggie Nachos veggie nachos 1

Sweet Potato Bites

sweet potato bites 4

Black Bean and Cilantro Hummus

black bean hummus 2

And to drink, of course:

Lemon Mojitos

lemon mojito 1

And for dessert!

Coconut Lime Malibu Cupcakes

malibu cupcakes 7

Margarita Cupcakes with Lime Buttercream

marg cupcakes 8

Rainbow Cupcakes

This is formally the last [cup]cake blog I will post for… at least 2 weeks. Seriously, out of control. But – so delicious.

rainbow cupcakes 1

So it’s been a slew of celebrations. Blog birthday, boyfriend birthday, friend birthday.. Oh, and I made a guava chiffon cake for my Hawaii presentation in my International Nutrition class. Don’t worry – How Sweet Eat’s cupcake workout has been keeping me in line.

rainbow cupcakes 2

We did my friend’s birthday up right. The theme was rainbow – hence the cupcakes – complete with decorations, cupcakes, and nail polish. We went to the fabulous PF Chang’s, ate way too much, polished off way too much cupcakes upon arrival back at my apartment, and talked about boys and life all night long.

rainbow cupcakes 3

I also tried to persuade them to start writing. Do you write? Writing is my outlet. Well, so is exercise, baking, reading, cooking… I have a lot of outlets. Anyway, I was reading them some of the things I have written – deep, dark things from years and years ago. I mean, I’m essentially JK Rowling writing about the Dark Arts.

rainbow cupcakes 4

Just kidding. It’s not that dark. But you should go. Go sit in a coffee shop and write. Write whatever comes to your mind. I’ve officially named my friends’ books: The Other Child and The Checklist. I mean, wouldn’t you want to find out what those books are about??

rainbow cupcakes 5

Back to cupcakes. I didn’t realize rainbow-izing a cupcake was so easy or I would’ve done that to all of them. The hardest part is just separating the batter and coloring it. I was going to do the same to the frosting but that was way too much effort and I wanted it to swirl all pretty like. Yeah, I said pretty like.

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Also, in relation to How Sweet Eats, the purple cupcake’s frosting is how she ices cupcakes. And. I. Love. It. It’s so easy and pretty and fun and seriously – love it.

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Oh oh oh. ALSO. Did you know the proper way to eat a cupcake? Because my friends and I did it for the first time when eating these. You cut the bottom half off of the cupcake, put it on top of the icing to make a cupcake whoopie pie looking thing, and voila. Icing is proportional to cake. You’re welcome.

Rainbow Cupcakes
Adapted slightly from Wilton

1 1/2 c cake flour
1 1/4 tsp baking powder
1/4 tsp salt
1/3 c butter, softened
3/4 c + 2 tbsp sugar
1 egg
1 tsp vanilla extract
1/2 c + 2 tbsp milk
Food coloring

1 stick butter, slightly softened
1/2 c powdered sugar
1 tsp vanilla
4-6 tsp water or milk

1. Preheat oven to 350°F.
2. Sift together flour, baking powder and salt in a medium sized bowl.
3. Cream the butter and sugar in a mixer until light and fluffy.
4. Add the eggs and vanilla; mix well.
5. Alternate adding the flour mixture and milk, starting and ending with the flour.
6. Divide batter into 6 bowls: red, orange, yellow, green, blue, purple.
7. Add food coloring to each bowl until desired color is reached.
8. Either make cupcakes separate colors or drop colors in desired order into greased muffin tin to make a rainbow.
9. Put cupcakes into oven. Immediately turn oven to 325°F. Bake for 15-18 minutes, turning halfway in between, until cupcakes are puffy and a toothpick comes out clean.
10. For frosting, mix ingredients and slowly add water/milk until desired consistency is reached. Pipe onto cupcakes.

Hot Cocoa Cupcakes with Pink Mint Frosting


birthday cupcakes 5

Okay. Can we just reminisce for a second? I started this blog in Spain with no access to a kitchen and only half a clue what a food blog was. And let’s just say I have come an unbelievable way. My blog is still under the radar but I have learned so much about photography, props, cooking, baking, and the amazing bloggers that are out there, some of which I have the pleasure to call friends.

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Here was Skinny Muffin’s first birthday. Ugly photos in a friend’s kitchen but delicious cupcakes.

birthday cupcakes 2

Here was Skinny Muffin’s second birthday. As a total failure in life, I forgot his (her?) birthday and had to settle with cupcake photos from the internet.

birthday cupcakes 3

This birthday is serious. Three years is a serious commitment. So, I celebrated Skinny Muffin’s 3rd birthday with a bang, some cute napkins, and some delicious cupcakes complete with a candle.

birthday cupcakes 4

These cupcakes are delicious. They are moist, dense, chocolatey, and the frosting has a hint of peppermint topped with a crunch of sprinkles. I guess since I made these cupcakes pink, that makes Skinny Muffin a girl?

birthday cupcakes 6

Speaking of pink. These are also perfect for Valentine’s Day. That’s also part of the reason I made them pink. Guys. These are perfect for your hunny. AND it’s a small batch so it won’t [totally] kill your diet.

birthday cupcakes 7

Well, happy birthday, Skinny Muffin. It’s been a great 3 years. Here’s to an even better 3 more.

birthday cupcakes 8

Hot Cocoa Cupcakes with Pink Mint Frosting
Cupcakes from Cinnamon Spice and Everything Nice; Frosting from Gastronomica

1/2 c white whole wheat flour
3 tbsp cocoa
1/4 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter, at room temperature
1/2 c sugar
2 eggs (one whole + one egg white), at room temperature
1/4 tsp vanilla
1/4 c boiling water

1 stick (8 tbsp) butter, slightly softened
1 1/2 c powdered sugar
4-6 tsp milk or water
1/2 tsp vanilla
1 tsp peppermint extract

1. Preheat the oven to 350°F.
2. Whisk together flour, cocoa, baking powder, baking soda, and salt.
3. In a mixer, beat the butter 1-2 minutes, until creamy.
4. Slowly add in the sugar, beating on medium, until well incorporated, light, and fluffy; about 3-5 minutes. Then add one egg and beat until well incorporated. Add one egg white and beat until incorporated.
5. Mix in the vanilla and the slowly add in the cocoa flour mixture.
6. In tsp increments, add the boiling water until a smooth batter forms. You may not use all of the water.
7. Spoon the batter into a greased muffin tin and bake for 10-14 minutes, or until a toothpick comes out clean.
8. Allow to cool completely on a wire rack.
9. For the frosting, beat the ingredients in a mixer on medium until they are in a smooth frosting texture.

Small Batch Espresso Cupcakes with Nutella Buttercream

Yes. All of those words you read up there are true.

nutella cupcakes 1

This is seriously delicious. My friends from college (saying that makes me feel old) came to visit this past weekend for a visit and a birthday celebration. All four of us have birthdays in September and October, so it was perfect timing. And obviously birthday celebrations call for cupcakes.

nutella cupcakes 2

They had been eyeing the cupcakes all night and finally asked if we could eat them. Psh. We could’ve eaten them the moment they walked in because I know my lack of self control had been drooling over them all night, too.

nutella cupcakes 4

The espresso in these cupcakes is slight but decipherable, and the Nutella buttercream is a melt-in-your-mouth-soft-and-fluffy topper to these decadent cupcakes. Did I mention they only make FOUR?? Aka: perfect for girls’ weekend.

nutella cupcakes 3

PS: Hi, October. So glad you’re here. October = fall and scarves and cocoa AND today is one week until my BIRTHDAY.

nutella cupcakes 5

Small Batch Espresso Cupcakes with Nutella Buttercream
Cupcakes adapted slightly from Dessert for Two and buttercream adapted from Gastronomica


1/4 c flour
4 tsp cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
Heaping 1/4 tsp instant espresso powder
4 tsp canola oil
1/4 tsp vanilla
1/4 c packed light brown sugar
1/3 c plain Greek yogurt (or vanilla!)
1 tbsp water


4 tbsp butter, softened
3/4 c powdered sugar
2 tsp milk
1/4 tsp vanilla extract
2-3 tbsp Nutella

1. Preheat oven to 350°F.
2. Combine flour, cocoa powder, baking powder, baking soda, and espresso powder in a small bowl.
3. Whisk together canola oil, vanilla, and brown sugar.
4. Add wet ingredients into dry ingredients, alternating wet and yogurt. Stir, then add the tbsp water the provide a bit more thinness to the batter.
5. Fill 4 cupcake liners or just grease a muff tin, and bake for 13-15 minutes, or until a toothpick comes out clean, at 350°F.
6. Allow to completely cool on a wire rack, then prepare frosting. To prepare frosting, simply mix butter, powdered sugar, milk, and vanilla extract in a mixer until a frosting consistency is created (pretty thick), then add in Nutella and combine until integrated. Frost cupcakes!