Gourmet 24 Karat Cupcakes - Recipe

for the cupcakes:
1 cup all-purpose flour
1/8 tsp. nutmeg
1/8 tsp. ginger
3/4 tsp cinnamon
2 tsp. baking soda
1 cup sugar
2 eggs
1/4 cup melted butter
1/4 cup canned crushed pineapple, drained
1 cup carrots, peeled and diced or shredded

1. Preheat the oven to 325F. Sift the flour, nutmeg, ginger, cinnamon, and baking soda into a medium bowl. In an stand mixer or large bowl, beat the sugar, eggs and butter together until well blended. Add the pineapple and carrots, and mix well. Add the flour mixture to the egg mixture and beat on low speed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 8-10 minutes, rotate the pan and bake for an additional 8-10 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1 cup + 1 tbsp. cream cheese, room temperature
6 tbsp. unsalted butter, room temperature
4 cups icing sugar
2 1/4 tsp. vanilla extract

2. In a stand mixer or large bowl, beat the cream cheese and butter on medium speed until creamy. In a separate bowl, sift the icing sugar. Add the icing sugar to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large round tip, such as a wilton 1A. Sprinkle the top of each cupcake with edible gold glitter or sprinkles, if desired.

Makes approximately 12 cupcakes

Vegan Vanilla Cupcakes - Recipe

for the cupcakes:
1 cup soy/almond milk
1 tsp. apple cider vinegar
1 1/4 cups all-purpose flour
2 tbsp cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup non-hydrogenated margarine, room temperature
3/4 cup granulated sugar
2 tsp. vanilla extract
1/4 tsp almond extract, caramel extract or additional vanilla extract

1. Preheat the oven to 350F. Whisk the milk and vinegar in a measuring cup and set aside for a few minutes to curdle. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix. In a separate large bowl, cream the margarine and sugar with an electric mixer on medium speed for 2 minutes. Beat in the vanilla and other extract (if you're using one) then alternate between beating in milk mixture and flour mixture until all ingredients are incorporated. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup non-hydrogenated margarine
3 1/2 cups icing sugar
1 1/2 tsp. vanilla extract
1/4 cup soy/almond milk

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar 1/2 cup at a time until all is incorporated. Add the vanilla and milk and beat for about 5-7 minutes until fluffy. This takes about 10 minutes total, and your arm will get tired; either try switching arms back and forth, or use a stand mixer if you have one. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle with coloured sugars if desired.

Makes approximately 12 cupcakes

Gluten-Free Apple Spice Cupcakes - Recipe

for the cupcakes:
1 box gluten-free yellow cake mix
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2/3 cup water
1/2 cup butter, room temperature
2 tsp. gluten-free vanilla
3 eggs
1 cup apple, peeled and chopped

1. Preheat the oven to 350F. Place all ingredients, except for apple, in a large bowl or stand mixer and beat on low speed for 30 seconds. Continue to beat on medium speed for about 2 minutes. Gently fold in the apple until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool completely.

for the frosting:
1/2 cup unsalted butter, room temperature
6 oz. gluten free cream cheese, room temperature
3 1/2 tbsp. pure maple syrup
2 cups icing sugar

2. In a medium bowl, beat together butter, cream cheese, and maple syrup until smooth and creamy. Add icing sugar half a cup at a time and continue beating until all sugar is incorporated. Frost each cupcake with a piping bag fitted with a large open star tip, such as a Wilton 1M. Sprinkle chopped candied walnuts on top, if desired.

Makes approximately 18 cupcakes

Gourmet Dark Chocolate Cupcakes - Recipe

for the cupcakes:
1 cup cake flour
1/2 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. baking powder
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted butter, room temperature
1 cup sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup buttermilk

1. Preheat the oven to 350F. Sift the cake flour, cocoa powder, baking soda, and baking powder into a medium bowl. Mix in the bittersweet chocolate. In an electric mixer, or a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs one at a time until well blended, and then beat in the vanilla extract. Add the buttermilk to the butter mixture on low speed and blend well. Then add the flour mixture and beat until smooth. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 3/4 cups icing sugar
1/4 cup cocoa powder
1/4 tsp. vanilla extract
additional dark chocolate shavings for garnish

2. In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy. In a separate bowl, sift the icing sugar and cocoa powder together. Add the icing sugar and cocoa powder to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat at medium to high speed until fully incorporated. Frost each cupcake with a piping bag fitted with a large open star tip. Sprinkle some additional dark chocolate shavings on each cupcake for garnish, if desired.

Makes approximately 12 cupcakes

Vegan Raspberry Tiramisu Cupcakes - Recipe

for the cupcakes:
1 1/2 cups gluten-free all purpose flour
1 cup sugar
1 tsp. baking soda
1/2 tsp salt
3/4 cup soy, almond or rice milk
1/2 cup canola oil
2 tsp. pure vanilla extract
2 tbsp. white or apple cider vinegar

1. Preheat the oven to 350F. Mix all ingredients in a large bowl and beat for 2 minutes with an electric mixer. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and allow cupcakes to cool completely.

for the espresso soak:
1/3 cup amaretto
1 tbsp. instant espresso powder

2. In a small bowl, whisk together amaretto and espresso powder until well combined and set aside.

for the raspberry sauce:
1 cup raspberries
1/2 agave or sugar
1 tsp. vanilla extract
1 tsp. lemon juice
1/8 tsp. cinnamon
pinch of salt

3. In small saucepan, cook raspberries and agave over medium heat until raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.


Using an apple corer or a cupcake corer, make a whole in the centre of each cupcake. In the hole, layer 1 tsp. espresso soak, 1 tbsp. or raspberry sauce and a sprinkling of mini dark chocolate chips until the hole is full and level to the top of the cupcake. 


for the frosting:
2 tbsp. instant espresso powder
2 tbsp. amaretto
2 tbsp. water
1 tsp. pure vanilla extract
1 cup vegetable shortening
3 cups powdered sugar


4. Combine espresso powder, amaretto, water, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar and beat to incorporate. Add 1 tablespoon of espresso liquid at a time, as needed, until it reaches desired frosting consistency and tiramisu flavor. Beat on high for 2 more minutes until light and fluffy. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip, such as a wilton tip 1M. Garnish each cupcake with a sprinkling of cocoa powder, a raspberry, a mint leaf and a chocolate curl, if desired. 


Makes approximately 12 cupcakes

Almond Cupcakes - Recipe

for the cupcakes:
1 box gluten free white cake mix
1 cup ground almonds (almond flour)
1 cup icing sugar
pinch of salt
1 cup sour cream (standard or dairy free alternatives)
1 cup vanilla flavored almond milk
3 eggs
2 tsp. vanilla extract
1 tsp. almond extract

1. Preheat the oven to 350F. Using a hand or stand mixer, place all wet ingredient in a large bowl and mix on low speed for 15 seconds. Add all dry ingredients and beat on medium speed for 1-2 minutes, or until well blended. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes, rotating half way through bake time. Remove pans from the oven and cool completely.

for the frosting:
1 box Wilton whipped icing mix

2. Following directions on the box, add ice cold water to powder and beat using a hand or stand mixer. Frost each cupcake with a beveled spatula or piping bag fitted with a large open star tip (such as the wilton 1M). Finish each cupcake with a whole almond, or almond slices.
Baking these cupcakes in gold foil liners and sprinkling the top with gold sprinkles adds some glitz!

Makes approximately 24 cupcakes

Organic Vanilla Cupcakes - Recipe

For the cupcakes:
1 1/2 cups organic all purpose flour (or cake flour)
1 tsp. baking powder
1/4 tsp salt
1/3 cup unsalted organic butter
2/3 + 3 tbsp. organic sugar
1 large organic egg
1 tsp organic vanilla extract
1/4 vanilla bean (seeds only)
2/3 cup organic homo/whole milk

1. Preheat the oven to 350F. Line a muffin pan with 12 baking cups. Sift flour, baking powder, and salt together in a medium bowl. Using a stand or hand mixer, beat the butter, until light and fluffy. Gradually add the sugar into the whipped butter and mix well. Beat in the egg until well blended and then beat in the vanilla extract. Slice the vanilla bean in half, lengthwise, and scrape out the seeds using a paring knife. Discard the husk. Measure the milk into a small container and add the vanilla seeds to it. Add the flour mixture and milk alternating between additions, in three equal parts to the butter mixture, beginning and ending with flour. Blend gently until smooth. Spoon about 1/4 cup of batter into each well of the muffin tin. Bake for 18-22 minutes, rotating in the oven about half way through baking time. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool completely on a wire rack.

for the frosting:
1/4 vanilla bean (seeds only)
1/2 cup organic unsalted butter, room temperature
1/2 cup trans-fat free vegetable shortening
2 cups organic icing sugar
1/4 tsp oganic vanilla extract

2. Slice the vanilla bean in half lengthwise and scrape out the seeds using a paring knife. Discard the husk and set the seeds aside. Using a stand, or hand mixer, beat the butter and shortening on medium speed until creamy. Add the vanilla seeds and mix for a few seconds on medium speed. In a separate bowl, sift the icing sugar. Add the icing sugar to the butter mixture on low speed until it begins to incorporate. Add the vanilla extract, and beat on medium to high speed until fully incorporated. Frost each cupcake using a beveled spatula or piping bag fitted with a large round tip (such as a Wilton 1A). Top with sprinkles, fondant decorations or a small flower (as seen above).

If you enjoyed the recipe above and want to try out some other organic cupcakes, you must try Kara's Cupcakes in San Francisco. Most amazing cupcakes I have ever tasted, and they are made with quality organic ingredients!