Pecan Streusel stuffed cupcakes with Grand Marnier Buttercream minis are a pleasant flavor and texture surprise. Who would have thought that a moist and yummy vanilla cupcake, the perfect simple baked confection could be made any better? And yet, coring and stuffing this little beauty with toasted pecans, brown sugar, cinnamon and butter streusel mix does in deed make it better. The Grand Marnier buttercream with orange zest is the perfect complement. Simple, but exciting.
Source The Purple Spoon
Skip the traditional breakfast and go for this hand-held and super-sweet version of french toast: streusel topped french toat cupcakes with maple buttercream frosting! Make a slightly altered vanilla cupcake batter complete with the addition of cinnamon and nutmeg, then add a homemade crumbled streusel to the top before baking. Once they cool, top with a delicious maple buttercream frosting before dipping them in an extra layer of both cinnamon sugar and confectioners sugar. The results are irresistable!
Oatmeal Carmelita Cupcakes are a cupcake version of the old fashioned bar cookie by the same name. These are rich, moist, firm, sweet, and crunchy. While mouthwatering, they sport a whopping 59 grams of carbs per serving. Luckily one will satisfy your sweet tooth quite sufficiently. The oatmeal cupcake is dense and firm, filled with caramel and ganache and topped with nuts and streusel creating the perfect blend of flavors and textures.
Source Restless Chipotle
Via Epicurean Mom
via and recipe available at Haniela’s Food and Photography
via Christi Baker of Salt and Pine Bakery in Portland, Maine
via and recipe available at Butter Yum