Cupcakes: A Wedding Tasting

Cupcakes: A Wedding Tasting


People still love these little individual cakes, and even wait hours-on-end in line at various cupcake shops to get them! Well, what a wonderful idea to have them at a wedding!

I am making THESE cupcakes for a friend’s wedding in September!!

Before officially selecting their flavors, I conducted a cupcake tasting with the engaged couple. The flavors they chose to try were:

1) Red Wine Chocolate Cupcakes with Mascarpone Whipped Cream (the wedding is at a vineyard)!
2) Chocolate Cupcakes with Peanut Butter Frosting (the groom loves peanut butter)!
3) Pumpkin Cupcakes with Honey Cinnamon Cream Cheese Frosting (a Fall flavor since it’s in September)!

Wedding Cupcake Trio!

I topped the chocolate peanut butter cupcakes with chocolate covered pretzels with crushed peanuts, and topped the pumpkin cream cheese cupcakes with candied pecans. I left the red wine cupcakes to simply speak for themselves. 🙂

The good news? They liked them all! 🙂  Hooray!

I sent the happy couple home with a box of each kind. What to do with the rest….


Chocolate Cupcakes with Peanut Butter Frosting, and Pumpkin Cupcakes with Honey Cinnamon Cream Cheese Frosting!

And These:
Red Wine Cupcakes with Mascarpone Whipped Cream

They’re coming into work with me this week! 🙂

Alright, here we go, recipes!

Red Wine Cupcakes with Mascarpone Whipped Cream!
Makes 2 dozen cupcakes

Red Wine Cupcakes with Mascarpone Whipped Cream

2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1/2 tsp salt
2 sticks butter
1 3/4 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups red wine

Mascarpone Whipped Cream:
2 cups heavy cream
2 cups (16oz) mascarpone cheese
1/2 cup sugar
1 tsp vanilla

1) Make the whipped cream: Place all whipped cream ingredients in a large bowl. Beat on high with a mixer until stiff peaks forms. Cover and put in the fridge.

2) Preheat the oven to 375 degrees F. Line muffin cups with muffin liners (I bought these off of amazon! There are more economical ways to buy them if you want a large quantity, but I wanted just a few dozen first to test them out).

3) In a medium sized bowl, whisk together the flour, cocoa, salt, and baking soda. Set aside.

4) In a large bowl, beat together the butter and sugar until fluffy. Add the vanilla and eggs, beating until well combined. Now you’re all done with the beaters.

5) Pour the wine and the flour mixture into the large bowl. With a spatula, gently fold/stir everything together, making sure not to over-mix.

6) Scoop the batter into the prepared muffin cups, filling about 2/3 full. Bake in the preheated oven for 12-18 minutes. Keep an eye on them an make sure to not overbake! When the tops spring back, they’re done.

7) Allow them to cool in the pan a few minutes, but then transfer the cupcakes out of the pan onto a wire cooling rack.

8) Once they are cool, you’re ready to frost! I used a Wilton pipping tip to frost mine. If you’re going to do that too, put the frosting into the piping bag (or plastic bag, which is what I use). And frost away!! You could of course just spread the frosting on with a knife too!

Chocolate Cupcakes with Peanut Butter Frosting and Chocolate Peanut Covered Pretzel!
Makes 2 dozen cupcakes

Chocolate Cupcakes with Peanut Butter Frosting

For the cupcakes recipe, click here! I’ve made it a bunch of times before!

Peanut Butter Frosting!

2 sticks butter
1 cup peanut butter (creamy)
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
2-4 Tablespoons milk

1) Combine the butter and peanut butter, and beat on a high speed until pale in color.

2) Alternatively add in the powdered sugar and the milk. Beat together until fully combined and creamy. Add in the vanilla and beat again until incorporated.

3) To frost, either simply spread on the cupcakes, or put into a piping bag (aka gallon-sized plastic bag fitted with a piping tip). Frost!

Chocolate Covered Pretzels:

salted pretzel twists
1 cup chocolate chips (I used bittersweet– probably will use milk chocolate next time)
1 tablespoon shortening
crushed peanuts

1) In a microwave-safe bowl, combine the chocolate chips and shortening, and microwave until melted, stirring every 30 seconds.

2) Using a fork, dip the pretzels into the melted chocolate, then place on a cookie sheet lined with waxed paper. Immediately sprinkle with crushed peanuts (I put them in the food processor, but didn’t pulverize completely).

3) Refrigerate for at least an hour, until the chocolate hardens. Top each cupcake with one (and enjoy eating the rest!)

Pumpkin Cupcake with Honey Cinnamon Cream Cheese Frosting and Candied Pecan!
Makes 2 dozen cupcakes

Pumpkin Cupcakes with Honey Cinnamon Cream Cheese Frosting!

1 3/4 cup flour
1 Tablespoon + 1 teaspoon corn starch
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 Tablespoons applesauce
1/4 cup + 2 Tablespoons vegetable oil
4 eggs
2 cups granulated sugar
1 15oz can pumpkin puree

1) Preheat the oven to 350 degrees F. Line muffin pans with baking liners. Set aside.

2) In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and corn starch. Set aside.

3) In a large bowl, combine the applesauce, oil, eggs, sugar, and pumpkin. Whisk well. Then, fold in the dry ingredients, until just combined. Make sure not to over-mix.

4) Scoop the batter into the prepared muffin tins and bake in the oven 18-22 minutes, or until a toothpick inserted in the middle comes out clean. Cool for a few minutes in the muffin pan, then remove the cupcakes from the pan and cool completely on a wire baking rack. When they’re cool completely, frost!

Honey Cinnamon Cream Cheese Frosting!

I’ve made this one before– last time it has to top banana cupcakes! Find the recipe here!

Candied Pecans!

Candied Pecans!


1/2 cup sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 egg white
1 Tablespoon water
1/4 teaspoon vanilla
2 cups (8oz) pecans

1) Preheat the oven to 300 degrees F. Line a baking sheet with foil and spray lightly with non-stick cooking spray.

2) In a medium-sized bowl, combined the sugar and spices. Set aside.

3) In another bowl, beat the egg white, water, and vanilla until white and frothy. It will expand in size. Pour the pecans into the egg white mixture, and stir.

4) Scoop the pecans out of the egg white mixture bowl and into the sugar mixture bowl. Use a spatula to stir the pecans and evenly distribute all of the sugary goodness.

5) Spread the pecans out on the baking sheet, and bake in the preheated oven for 30 minutes, stirring half-way through.

6) YUM taste some warm! Once they’re cool, top each cupcake with one!



Whew! So, take your pick! What will you try makin’ first?!

6 comments on “Cupcakes: A Wedding TastingAdd yours →

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  1. Ahhhh amazing! Thank you SO MUCH we loved them all! I seriously can’t stop eating them. Dan asked me to share one with him last night and I LAUGHED IN HIS FACE because duh I needed my own. I will be trying to recreate the pumpkin one over and over and over because it is heaven.


  2. Nice blog! Is your theme custom made or did you download
    it from somewhere? A design like yours with a few simple tweeks would really make my blog shine.
    Please let me know where you got your theme.

    1. Hey there!
      Thanks! I’m glad you like! It’s actually just a theme from wordpress. All of the pictures are my own though (the background, etc).
      Hope that helps! What’s your blog?