Bountiful Baked Goods
vegnationcelebration:

Grapefruit Upside-Down Cake from Everyday Food
e-levated:

Dark Chocolate Cupcakes
damndiet:

red velvet pull-apart bread

damndiet:

red velvet pull-apart bread

vegnationcelebration:

No-Bake Chocolate, Peanut Butter and Oatmeal Cookies from Brown Eyed Baker
kikimonkey:

(via Red Velvet Brownies with White Chocolate Buttercream)
spoon-fullof-sugar:

Chocolate & salted caramel mocha cupcakes

spoon-fullof-sugar:

Chocolate & salted caramel mocha cupcakes

sweet-tooth-recipes:

Raspberry Swirl Cheesecake Cupcakes
source: annies-eats.com
For the crust: 1½ cups graham cracker crumbs 4 tbsp. unsalted butter, melted3 tbsp. sugarFor the raspberry swirl:6 oz. fresh raspberries2 tbsp. sugarFor the filling:2 lbs. cream cheese, at room temperature 1½ cups sugar Pinch of salt 1 tsp. vanilla extract 4 large eggs, at room temperature
Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.
To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

sweet-tooth-recipes:

Raspberry Swirl Cheesecake Cupcakes source: annies-eats.com


For the crust:
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.

To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.) Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.