My PB + J

banana & nutella cupcakes {recipe}

While we were in NYC my goal was to go on a cupcake tour. Well, that necessarily didn’t happen but we did manage to stumble upon Billy’s Bakery after our tapas dinner in Chelsea. The shop was so cute and the pastries that were offered were right up the line of what I would serve in my dream bakery. I wanted to order a few but I only ordered a banana cupcake with nutella buttercream. I have been thinking of that cupcake ever since and decided to whip up a dozen for our last minute Labor Day barbecue. I started off with this banana cake recipe. I ditched my go-to recipe because my original goal was to bake a cake but time got away from me. Plus, I love checking “to-bake” recipes off of my Pinterest board. The cake is to-die for, like seriously, to-die for. I wanted nutella buttercream to top the delicately moist cake but I wanted my version to taste more like nutella vs. Billy’s not-so-nutella. The recipe for my nutella buttercream is below. In the words of my two-year-old, “Seriously?!…So yummy!”

Nutella Buttercream
(recipe makes enough for one dozen cupcakes)

1 1/2 sticks butter, at room temperature
1/2 cup Nutella
1 pound powdered sugar
1/4 cup half & half (whipping cream or milk works as well)

Cream together the butter and nutella, slowly add in the powdered sugar. Once combined add the half & half. Beat the frosting for roughly five minutes. The frosting should be pale brown, light and airy. If the frosting is still too thick add in additional milk until you achieve the consistency you are looking for. Decorate how you desire.

Wedding Recap + Lusciously Lemon Cupcakes

Over the weekend I baked for another wedding. These clients found me from their venue but more importantly from Amira’s wedding from 2010. The theme was burlap and lace with teal, orange and gray as the color palate. I loved all the details the bride worked into the wedding from her gorgeous table assignments, the Texas barbecue and plenty of mason jars to go around. But of course, this all wouldn’t be complete if there wasn’t a gorgeous dessert table to compliment this vintage wedding.  
The dessert table consisted of: 
mini chocolate cupcakes with peanut butter buttercream, mini lemon cupcakes, toffee crunch chocolate cupcakes, red velvet cupcakes, chocolate chip cookies and brownie pops. 

The bride & groom opted for a small top tier (what I tend to do and what I am most comfortable doing).

Then there were these little gems. It was hot that day, a summer storm rolled through as I was setting up and lightening darted through the dark gray skies. I looked upon these beauts and knew they would put a smile on any face because of their light and airy cake and lemon curd cream cheese frosting. They were a smiling bite of heaven in your mouth. 
Because I love you all and I feel like everyone should try this cupcake I am sharing where I found the recipe. I searched a long time for the perfect lemon cake (besides my family ice box lemon cake which is my all-time fav). The cake recipe is versatile, you can omit the lemon and make it vanilla cake which I do or you can even add in King Arthur Flour’s Princess emulsion. Giving away my secrets today people! You’re probably asking well, what about the frosting recipe? Well, here you go…
Lemon Curd Cream Cheese Frosting
frosts roughly 48 minis or 24 regular 
1 (8) oz. package cream cheese, softened
1/2 stick butter, softened 
1 pound powdered sugar 
1/2 cup lemon curd (homemade or store-bought) 
1/4 teaspoon vanilla bean paste 
1. Using a mixer combine cream cheese and butter until fully combined. 
2. Slowly add in powdered sugar. Turn the mixer up to medium speed and beat for 3-5 minutes until light and fluffy. 
3. Add in lemon curd and vanilla bean paste. Mix until combined. 
Note: If the frosting consistency is too thin or too thick add in additional sugar or a splash of milk.