If you, too, find yourself wandering listlessly through a CVS as often as I do, you know that the baking inspiration within its walls is hard to come by.
Instead of giving in to the host of Ben & Jerry’s ice cream cartons that are eyeing you back as you pass through the freezer section, try this recipe instead. Grab a box of graham crackers and a container of honey. If you already are well stocked with the most basic baking ingredients at home, you’ll be all set.
These mini vanilla butter cupcakes are topped with honey buttercream, a dollop of honey, and a sprinkle of graham streusel. The vanilla butter cake has a biscuit-y taste that pairs well with the uber-sweet honey frosting and sweet-n-salty streusel. Honey is the sweetest type of sugar in existence, so it really needs that salt to balance out the flavor.
These cupcakes are so good and so simple that you’ll be amazed by your own ingenuity. You will want to test out this same recipe with other various snackfoods after your next inevitable CVS romp!
Scroll down for the recipe.
Yellow Butter Cake
Makes 24 mini cupcakes
- 1/4 cup unsalted butter, softened
- 3/4 cups sugar
- 1 large egg
- 1 1/8 cups all-purpose flour
- 1/2 teaspoon salt
- 1 3/4 teaspoons baking powder
- 3/4 cups whole milk
- 1/2 teaspoon vanilla
- Preheat the oven to 350 degrees.
- In a stand mixer with paddle attachment, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Mix together flour, salt, and baking soda in a separate bowl. Gradually add mixture to the butter mixture.
- Mix in the whole milk until combined.
- Let bake for 20 minutes, or until a toothpick comes out clean.
- ½ cups unsalted butter, at room temperature
- 4 tablespoons honey
- 2 cups powdered sugar
- In a stand mixer with paddle attachment, cream together the butter and honey.
- Add powdered sugar one cup at a time, at low speed.
- Mix on high until light and fluffy.
- 1/2 cup graham cracker crumbs, from 3 graham crackers
- 2 tablespoons all purpose flour
- 2 tablespoons light brown sugar
- pinch of salt
- 2 tablespoons unsalted butter, cold and cut into small pieces
- Crush the graham crackers into small crumbs.
- Combine crumbs with the flour, brown sugar, and salt.
- Work cold butter into the mixture until it has the texture of wet sand.
I don’t think you’re ready for this jelly…
This cherry jam spice cake has swoon-worthy crumbs and is topped with a billowy peanut butter frosting. A layer of roasted cherries is sandwiched between the two layers of this naked-style cake.
Everyone remembers the peanut butter and jelly sandwiches that marked their formative years in grade school. I’ve updated the lunchbox staple with a sophisticated, country chic version that will please the most refined adult palate.
This cake will be the perfect centerpiece at your rustic wedding gathering or reunion with friends. You can easily add more tiers, and the naked-style lends itself to simple elegance. This stress-free cake will allow you to worry about other things on your special day!
Grab a fork and prepare yourself for nostalgic decadence. Scroll down for the recipe!
Cherry Spice Cake
(Makes two round 9 inch cakes)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon fine sea salt
- 1 1/2 cups cherry jam
- 3/4 cups buttermilk, at room temperature
- 3/4 cups unsalted butter, at room temperature
- 1 1/2 cups sugar
- 4 eggs, at room temperature
- fresh cherries, for roasting/garnish
- Preheat oven to 325 degrees
- In a large bowl, sift together flour, baking soda, spices, and salt. Whisk to make sure the ingredients are evenly distributed.
- In a separate bowl, mix together the jam and the buttermilk.
- In a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time.
- Alternate the incorporation of the flour and the buttermilk mixture. After each addition, mix until just barely blended to prevent over-mixing the flour.
- When both the flour mixture and buttermilk mixture are incorporated, distribute the batter evenly between two greased and floured round 9 inch cake pans.
- Bake 35 minutes, or until a toothpick comes out clean. The cake centers should be just barely firm when lightly touched.
- Let cool before frosting.
Peanut Butter Buttercream
(Double recipe according to your peanut butter addiction)
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup natural crunchy salted peanut butter, at room temperature
- 2 1/2 cups confectioners sugar (sifted)
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- Using a stand mixer with a paddle attachment, beat the butter with the peanut butter until smooth.
- Gradually incorporate the confectioners sugar until smooth.
- Add cream and vanilla. Beat until the frosting is light with an even consistency.
To Assemble: Pit one cup of fresh cherries and spread on a baking sheet. Bake for ten minutes at 400 degrees. Let cherries cool. Let cake cool completely before frosting. Using a piping back with a round tip, pipe a thick layer of peanut butter frosting on top of one of the cake rounds. Sprinkle roasted cherries generously on top of the frosting. Place second layer of cake on top. Repeat process. Garnish the cake with roasted cherries or fresh cherries.