Banana Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup mashed bananas
3/4 cup whole milk

Salted Caramel Frosting:
1/4 cup (1/2 a stick) butter
1/2 cup brown sugar, packed
2 tablespoons heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon kosher salt, more if desired

Banana Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the mashed bananas. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Caramel Frosting:
In small saucepan, melt the butter over medium-low heat. Add the brown sugar and heavy cream. Cook until the sugar is dissolved. Remove from the heat and add the vanilla. Transfer to a large bowl.

Beat in the powdered sugar a little at a time until smooth. If frosting is too thick, add 1 tablespoon heavy cream at a time until consistency is right. Frost cupcakes once they have cooled.

Yields 12 cupcakes.

I made these cupcakes on a whim, as I was trying to get rid of some leftover shredded coconut that had been sitting in my cupboard for awhile. I had never had a coconut cupcake before I made these and I must say, they are now one my favorites! The subtle coconut flavor combined with the vanilla is just heavenly!

Vanilla Coconut Cupcakes:
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 cups flour
1 cup sweetened shredded coconut
1 cup light coconut milk

Vanilla Coconut Frosting:
1/2 cup (1 stick) butter, softened
1-2 tablespoons light coconut milk
1/2 teaspoon vanilla
2 cups powdered sugar
1 cup sweetened shredded coconut

Vanilla Coconut Cupcakes:
Preheat oven to 350 degrees. Line 12 muffin cups.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs and vanilla; whisk to combine. Stir in the salt, baking powder and flour. Add the shredded coconut. Stir in the milk.

Divide the batter among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the cupcakes comes out clean.

Vanilla Coconut Frosting:
In medium bowl, beat together the butter and sugar until blended. Gradually beat in 1 tablespoon of the milk until smooth. If frosting is too thick, add more milk, 1 teaspoon at a time. Frost the cupcakes, then gently press the coconut flakes into the frosting.

Yields 12 cupcakes.

Chocolate and orange are a delicious flavor combo. I love getting a box of chocolates that has an orange flavored truffle inside! I decided to take these flavors and combine them into cupcake format. Because, really, who doesn’t love cupcakes?

Orange Cupcakes:
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
The zest of 1 orange
1/4 cup orange juice
3/4 cup whole milk

Chocolate Ganache:
1/2 cup heavy cream
2/3 cup semi-sweet chocolate chips

Orange Cupcakes:
Preheat oven to 350 degrees. Line or lightly grease 12 muffin cups.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, vanilla and orange juice. Stir in the zest. Stir in the flour mixture in two batches, alternating with the milk and beginning and ending with the flour mixture.

Spoon the batter into prepared muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool on a wire rack.

Chocolate Ganache:
In a small saucepan, cook the heavy cream and chocolate chips over low heat until chocolate is melted and sauce is thickened slightly, stirring constantly. Frost cupcakes immediately.

Yields 12 cupcakes.

Candied Bacon Cupcakes:
5 bacon strips
1/4 cup brown sugar, packed
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup whole milk

Maple Frosting:
1/2 cup (1 stick) butter
2 tablespoons pure maple syrup
2 cups powdered sugar
1/4 teaspoon salt

Candied Bacon Cupcakes:
Preheat oven to 350 degrees. Line or grease 12 muffin cups. Line a baking pan with foil.

In a small bowl, add the brown sugar. Dredge the bacon strips so that they are evenly coated. Place the bacon on the lined baking pan. Bake for 15-20 minutes or until crisp. Once cooled, finely chop bacon into small pieces. Set aside.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream together the butter and sugar. Beat in eggs and vanilla. Stir in flour mixture in batches alternating with the milk. Fold in the bacon pieces.

Spoon batter evenly into prepared muffin cups. Bake for 25-30 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

Maple Frosting:
In medium bowl, beat together the butter and sugar until blended. Gradually beat in the syrup until smooth.

Yields 12 cupcakes.