The Best Baby Shower Cupcakes
Amazing cupcake recipes that will knock your socks off

I love making cupcakes. But what I love even more, is watching others in complete bliss as they enjoy my cupcakes. There is just something about creating a small, innocent looking dessert that will cause eyes to roll back in delight and moans of enjoyment. Yes, these cupcake recipes are THAT GOOD.

My specialty is cupcakes that have fillings in them. They make good cupcakes absolutely amazing. And it's fun to catch people off guard with a surprise center. :-)

These recipes do take some work. They are not cookie cutter box recipes. But if you are going to make cupcakes for a baby shower, I promise you they are worth the effort. I have become known for my desserts. And with these baby shower cupcakes, you can become known for them too. ;)

So from one party planning hostess to another...Enjoy!

Baby Shower Cupcake Cake Recipes

Makes 24 cupcakes
For the baby shower cupcakes:
24 Oreo halves, with cream filling attached
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, softened
6 tbsp. unsalted butter, at softened
1 tbsp. vanilla extract
4 cups confectioners sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
Bite size oreo cookies or oreo cookie halves

Directions:
Preheat the oven to 350 degrees F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo half in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed. Note: I had to add more sugar to make my frosting pipe easier.

Frost the cooled baby shower cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves or mini oreos.

Source: Annie's Eats

Makes 24 cupcakes
For the baby shower cupcakes:
3 sticks unsalted butter, softened
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, softened
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
1/2 tsp. vanilla extract
1/4 cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, softened
3/4 cup light brown sugar, packed
3 1/2 cups confectioners sugar
1 cup all-purpose flour
3/4 tsp. salt
3 tbsp. milk
2 1/2 tsp. vanilla extract

For decoration:
Tiny chocolate chip cookies
Mini chocolate chips

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips. Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled baby shower cupcakes as desired, sprinkling with mini chocolate chips and topping with mini chocolate chip cookies for decoration.

Makes 24 cupcakes
For the baby shower cupcakes:
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can (15 oz) solid-pack pumpkin
2 1/3 cups flour, all-purpose
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk

Directions:
Preheat oven to 350 degrees. Fill muffin tins with paper liners.In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, beating well after each egg. Add pumpkin, beat well. In a small bowl, combine dry ingredients, sift together (I use a whisk to mix). Add to pumpkin mixture, alternating with buttermilk, and beating well after each addition. Bake baby shower cupcakes 10- 12 minutes or until a toothpick inserted in the center, comes out clean.

Pumpkin Mousse Recipe:
1 small box vanilla pudding + milk (2 cups)
Whipping cream (real or Cool Whip, about 1 cup)
3 heaping teaspoons pumpkin
a sprinkle of cinnamon

Directions:
Mix pudding and place in fridge to set. Fold in whipping cream, pumpkin and cinnamon. To fill the baby shower cupcakes, cut a cone shaped portion out of each cupcake. Fill the cupcakes and replace cone top back on cupcake. Frost.

To make the ghosts above, I just used a standard buttercream frosting recipe and made it thicker with more powdered sugar so it would stand up well. The eyes are made out of black sugar pearls.

Buttercream Frosting:
2 sticks of butter, softened
4 cups of powdered sugar
2 tablespoons of milk
1 teaspoon vanilla

In a mixing bowl, cream butter for about 2 minutes until it is fluffy. Add the vanilla and mix well. Add your powdered sugar, 1 cup at a time to the bowl. Blend well, stopping to scrape sides of bowl often. Once all of the powdered sugar has been added, incorporate milk and blend until mixture is light and fluffly. (Tip: To keep frosting as white as possible, use a clear vanilla.)

You could also use a yummy cream cheese frosting, since it is a pumpkin cupcake...
Cream Cheese Frosting
2 (8 oz) pkgs. Cream Cheese, softened
1/2 c. Butter, soft
2 c. Powdered Sugar
1 t. Vanilla

Directions:
Cream together the cream cheese and butter, until smooth. Mix in the vanilla, then gradually add powdered sugar until you reach the consistency you like.

Makes 24 baby shower cupcakes
For the baby shower cupcakes:
2 Vanilla Beans
2 tsp. vanilla extract
24 Tbsp. unsalted butter
1 2/3 Cups sugar
2 whole eggs (room temp)
4 egg yolks (room temp)
2 1/2 Cups + 2 Tbsp. flour
3 tsp. baking powder
1 tsp. salt
1 Cup cream (room temp)
1/4 Cup whole milk (room temp)

2-24 hours ahead of time brown the butter with the vanilla bean.

1. Run a paring knife down the center of the vanilla beans. Split them open and scrape out the seeds into a sauce pan. Add the butter and the scraped vanilla bean and turn the heat to medium-high. Cook the butter with the vanilla beans and seeds until the butter caramelizes and emits a rich nutty vanilla aroma. Remove the vanilla beans, dry, and save for another use. Refrigerate the brown butter until it solidifies, 1-2 hours.
2. Preheat the oven to 350 degrees and position the rack in the center of the oven.
3.Place the chilled brown butter in the bowl of a stand mixer with the paddle attachment and beat on medium high speed for 1 minute.
4. Add the sugar and beat on medium high speed. Toward the beginning of the creaming process the mixture will look dry and seem as though it will never come together. Continue creaming, stopping the mixer occasionally to scrape down the sides of the bowl, until the mixture becomes fluffy and almost beige in color, 8-12 minutes.
5. Add the whole eggs and yolks one at a time, continue to beat until they are fully incorporated and the batter looks smooth and glossy, 1-2 minutes. Add the vanilla extract.
6. In a dry bowl, whisk together all the dry ingredients.
7. With the mixer set on slow speed, add the dry ingredients to the butter in 3 parts, alternating with the cream and milk. Once you have added the 3rd portion, scrape down the sides of the bowl with a rubber spatula and briefly beat the batter on medium speed until just incorporated, 20 seconds.
8. Portion batter into muffin tins (only 2/3 full please) bake for about 30 minutes.

Caramel Filling:

I used the caramel from my caramel popcorn recipe.

Frosting:
(I used a cream cheese frosting for the cupcakes in the picture because I was doing a spiderweb design on it. But here is the frosting that came with the recipe...)
Brown Sugar Buttercream
1 lb softened unsalted butter
2 Cups dark brown Sugar
1 Tbsp. vanilla Extract

Beat Butter, vanilla and sugar on medium-high speed for about 20-25 minutes until glossy and only very slightly grainy. That's it :)

Source: slightly adapted from fields of cake.

Makes 24 baby shower cupcakes
For the baby shower cupcakes:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, softened
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners sugar

For the frosting:
1 cup fresh strawberries, roughly chopped (or use some of the strawberry filling below in it's place)
12 oz. cream cheese, softened
18 tbsp. unsalted butter, softened
4 cups confectioners sugar, sifted
3 tsp. frozen lemonade concentrate (thawed)
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:
To make the baby shower cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula. Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.

(Note: I upped the powdered sugar amount to give you a nice thick frosting before starting to add the liquid. The liquid will quickly cause the frosting to become hard to pipe, so be sure to stop at a point where it is still pipeable.)

Here are 2 AMAZING fillings that I used. They are optional if you want to use them. The cupcakes are still really good by themselves, but I think the fillings up the quality from amazing to phenomenal.;)

Lemonade Cheesecake Filling:
1 can sweetened condensed milk
1 cup sour cream
1/4 cup lemonade concentrate, thawed.

Combine sweetened condensed milk and sour cream in a bowl. Blend until mixed well. Add lemonade concentrate and mix again. The mixture will thicken quickly. Chill until ready to use. :-)

Strawberry Fruit Filling:
2 1/2 cups chopped strawberries
1/2 cup sugar
2 1/2 tablespoons cornstarch

Clean strawberries and chop coarsely. Add sugar, cornstarch and strawberries to a saucepan over medium heat. Stir for a few minutes until thickened. Use spoon to crush strawberries while stirring.

It turns into a deliciously yummy strawberry filling.

Source: adapted from Annies Eats.

Makes 20 cupcakes
For the baby shower cupcakes:
1/2 cup Dutch-process cocoa powder
1/2 cup hot water
2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. coarse salt
16 tbsp. unsalted butter
1 1/2 cups sugar
2 large eggs plus 1 egg yolk
1 3/4 tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the caramel sauce:
8 tbsp. unsalted butter, cut into pieces
1 cup sugar
1 cup heavy cream
1/4 tsp. vanilla extract
Pinch of salt

For the filling:
24 fun-size Snickers bars, chopped

For the frosting:
16 tbsp. unsalted butter, softened
1 lb. confectioners sugar
1 1/2 tsp. vanilla extract
1/3 cup caramel sauce
Pinch of coarse salt
2 tbsp. heavy cream

For garnish:
8 fun-size Snickers bars, chopped

Directions:
To make the baby shower cupcakes, preheat the oven to 350 degrees. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the caramel sauce, melt the butter in a heavy-bottomed saucepan over medium heat. Add the sugar and cook, stirring occasionally, until the sugar begins to foam a bit. It will look and smell like it's on the verge of burning. (Note: the mistake I made here was that my version of "almost burning" was different. It should be a brown color. I took mine off a little early, it was a transparent clear color. Wait a little longer until the color is a caramel brown. ;) Remove from the heat and add the heavy cream. Stir until the sauce is smooth (you may need to return it to the heat to smooth it out), then mix in the vanilla and salt. Let cool. (This can be stored in the refrigerator for up to 2 weeks.)

To fill the cupcakes, cut a cone out of the center of each cupcake with a paring knife.

To make the filling, combine the chopped Snickers bars in a bowl with 1/3-1/2 cup of the caramel sauce, and mix to coat.

Drop a spoonful of the filling mixture into each cupcake.

To make the frosting, add the butter to the bowl of an electric mixer. Beat on medium-high speed 1 minute until smooth. Blend in the confectioners sugar until smooth, 1-2 minutes. Mix in the vanilla, caramel sauce and salt until incorporated. (Note: the caramel sauce should be just warm enough that it is workable, but not warm enough to melt the butter in the frosting.) Add the heavy cream and whip on high speed until light and fluffy, about 3-4 minutes.

Transfer the frosting to a pastry bag fitted with a decorative tip. Drizzle the frosted cupcakes with additional caramel sauce and garnish with chopped Snickers bars.

Source: Annies Eats.

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