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Layered Cherry Cheesecake Serves: 24 Ingredients: 2 1/2 cups vanilla wafer crumbs 1 cup butter, melted 1 1/2 cups pecans, chopped (divided) 8 ounces cream cheese, softened 1 cup powdered sugar 16 ounces cool whip (divided) 2 (3.4 ounce) boxes vanilla or cheesecake flavored instant pudding 2 cups milk 42 ounces cherry pie filling Instructions: In a mixing bowl combine vanilla wafer crumbs, melted butter and 1 cup chopped pecans. Spread into the bottom of a lightly greased 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool completely. In another mixing bowl combine cream cheese, powdered sugar and 1 1/2 cups of cool whip until well blended. Spread carefully over the cooled vanilla wafer crust. In another bowl combine the pudding mixes and milk until well blended. Then fold in 1 1/2 cups cool whip. Mix until smooth and spread over the cream cheese layer. Top with the cherry pie filling. Then spread the remaining cool whip over the top. Spread the remaining 1/2 cup of pecans on

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest."  Amazingly delicious! 5 stars for taste! Rave reviews from the family. Only change I made was that I used red raspberry preserves instead of blackberry simply because that is what I had. It worked perfectly. So lemony and refreshing - the flavors compliment eachother wonderfully.  As written the recipes does NOT produce 24 cupcakes, I got 16 out of mine. I cut the frosting in half and had the perfect amount to frost 16 cupcakes...if I would have made the entire amount of frosting it would have been way too much. Recipe >> Lemon Blackberry Cupcakes @ thegraciouswife.com =====================

A delicious reese peanut butter cupcake with a homemade peanut butter buttercream!  The moist chocolate cake with the gooey peanut butter chips was just the beginning! A decadent layer of peanut butter buttercream and then to top it all off a couple of my favorite candies pulverized in the food processor and adorning the top..  even tho i add the flour mixture at the end and mix slowly until combined. at first they shrank when i got them out the oven when i used this recipe so i change it up a little :) but delicious!! So if you love Reese Cups like I do, I hope you’ll try this recipe and love it just like we did.  You might even have trouble waiting for the cupcakes to cool so you can frost them… them seem to just disappear! Recipe >> Reese’s Peanut Butter Cupcakes @ tastesbetterfromscratch.com =======================

This is and excellent batter. It makes a very light and fluffy cupcake with a hint of lemon flavor. I don't understand how others say it's very dense and more muffin like. They're obviously doing something wrong. In my opinion, the frosting has the wrong amount of added powdered sugar. I only used about 1 1/2 to 2 cups. Just added a little at a time after 1 cup until I felt  the texture and taste was right.  Loved the lemony/tart flavor of the frosting its almost like the sour cream is in the frosting. I liked it very much. I also was able to get it a nice purple/blue color like the picture by adding 4 drops of blue food coloring and 4 drops of red food coloring. This is a keeper recipe that I will be making for my daughters bridal shower. You should compare other cream cheese frosting recipes to see the ratio of cream cheese, butter, and powdered sugar to get it spot on. Great Success People! My co-workers are still asking me to make these again and it's bee

The delicious, sweet (sometimes colorful) swirl of frosting perfection that stands high above a cupcake is the best part and always “takes the cake” for me. If you agree or are just looking for a fun, new, tasty cupcake frosting recipe you’ve hit the jackpot with this sweet list of 25+ cupcake frosting recipes. Sweeten your next celebration, party or BBQ with one of these amazing frostings. Everyone will love it! Recipe >> 25+ Cupcake Frosting recipes @ nobiggie.net =================

Hunting for the perfect Father’s Day cupcake recipe? Look no further! Today, I’m thrilled to be bringing you this unique recipe for Salted Caramel Pretzel Cupcakes - the perfect salty and sweet combination! These cupcakes are made with a salty caramel batter. They’re topped with salted caramel icing, crunchy pretzels, and a salted caramel drizzle. What more could you ask for? :D These cupcakes are the perfect combination of salty and sweet. So perfect, that I think it has officially blown away my love for all things chocolate and peanut butter. And makes me want to write in all caps, italics, and bold. Recipe >> Salted Caramel Pretzel Cupcakes @ chocolatewithgrace.com ===================

I have been testing recipe off the internet for years and this is the first time that I’m leaving a review (Hope I am doing it correct 😉 ). The reason I feel obligated to post a review is simply because these cupcakes were divine! Perfectly moist and tasty cupcake with a superb silky cream cheese frosting. By far my very fav cupcake. I didn’t have a caramel sauce that was thin enough for a nice consistent drizzle, however I am thinking to try crumbed sponge-toffee the next time. Also I used one whole walnut half on each cupcake instead of chopped. I could not and would not touch the recipe for the frosting or cupcake – Perfection! Recipe >> T he BEST Caramel Pecan Carrot Cupcakes @ garnishandglaze.com

Soft, moist and scrumptious Vanilla Cupcakes filled with Salted Caramel, topped with Swiss Meringue Buttercream and finished with even more Caramel. The best cupcakes you can make at home! Just made these as a thank you to the neighbors. The icing was time consuming but amazing and I will definitely use it again. The flavor of the cupcakes was good but it was a little dense. (It could very well have been something I did wrong) I think I would use another vanilla cupcake recipe with this frosting and the salted caramel idea. I did use my own caramel. These were very impressive looking cupcakes. Recip >> Salted Caramel Cupcakes @ marshasbakingaddiction.com =================

I just made your cupcakes and they taste phenomenal! A lot of holes in the baked cupcake and a sponge sort of texture. The flavor was delicious and the frosting was great. They were fluffy, loose (not muffin-like), appropriately shaped, and just little bites of heaven. I should have discovered this earlier because I made cupcakes for a recent party and these would have been a MUCH better and more presentable cupcake to bring (the others were not nearly as good). Well done and I absolutely adore this recipe!! Recipe >> Moist Vanilla Cupcakes @ lifeloveandsugar.com ================

Alice’s Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes pastries, cakes and other treats. This recipe is an adaptation of a chocolate chip cake with mocha frosting that originated with the Fox sisters’ mother. The cake has a tender crumb, and the frosting is silky and rich. Ingredients: FOR THE CAKE 113 grams (1/2 cup or 1 stick) salted butter, softened, more for pans 250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans 300 grams (1 1/3 cups) turbinado sugar 2 large eggs 1 ½ teaspoons vanilla extract 2 ½ teaspoons baking powder 1 teaspoon kosher salt 1 cup milk (2 percent or whole) ¾ cup to 1 cup semisweet or bittersweet chocolate chips, roughly chopped; or mini chocolate chips FOR THE FROSTING 360 grams (3 cups) confectioners’ sugar 226 grams (1 cup) salted butter, softened ⅛ teaspoon kosher salt ½ teaspoon vanilla extract 2 tables

Summer is the best time of the year, and during these cold winter days, sometimes it can seem like summer will never get here!  Citrus fruits are at their seasonal peak during the darkest and coldest part of the year (now), and these Lemon Butter Cookies are just the ticket to remind me that summer, okay spring, is okay weeks away. Lemon Butter Cookies Ingredients: For the Cookies: 1 cup & 2 tablespoons All-Purpose Flour 1/3 cup Sugar 1 1/2 tablespoon Lemon Zest, finely grated 7 tablespoons Unsalted Butter, cut into 1/4″ cubes 1 Egg Yolk For the Glaze: 1 cup Powdered Sugar 3 tablespoons Lemon Juice, fresh Directions: For the Cookies: In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If