FOOD

Succulent Cupcakes

These desert-inspired desserts are the perfect excuse for piling on the buttercream frosting.

FOOD

Succulent Cupcakes

These desert-inspired desserts are the perfect excuse for piling on the buttercream frosting.

Ingredients

Succulent Cupcakes

  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 cup graham cracker crumbs
  • 1 tub vanilla frosting + brown food coloring
  • Donut holes

Buttercream Frosting

  • 2 sticks butter
  • 3 cups powdered sugar
  • 2-4 tablespoons milk
  • 1 teaspoon vanilla extract

Steps

Succulent Cupcakes

  1. Preheat oven to 350°F.
  2. Cream together butter and sugar. Mix in eggs one at a time, then add vanilla extract and stir to combine.
  3. In a separate bowl, whisk together flour and baking powder.
  4. Add half the dry ingredients to the butter mixture and combine. Mix in the milk, and finish with the remaining half of the dry ingredients.
  5. Divide batter evenly among 12 cupcake liners. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  6. Frost cupcakes with tan buttercream. Dip in graham cracker crumbs.
  7. Place donut hole on cupcake with toothpick.
  8. Frost donut holes with green frosting.

Buttercream Frosting

  1. Prepare the frosting. Cream together butter and sugar until light and fluffy. Mix in vanilla extract, and add enough milk to reach desired consistency.
  2. Color with green food coloring.