This week I’m going to have 3 beach themed cupcakes on here because I’m making the cupcakes for my sister’s wedding, which is on the beach. This is a vanilla cupcake with orange cream cheese frosting. The cupcake is super yummy, but the cream cheese frosting is what makes this to die for! The sand is crushed vanilla wafers, and it has white chocolate flip flops 🙂 I just put the vanilla wafers in my food processor and let it go until the wafers were completely ground down. And I made the flip flops using a chocolate mold.
First melt the chocolate, then I piped the pink strap. When the pink has set a little, I piped in the white chocolate until almost full. Give the mold a good tap against you counter to help the chocolate settle smoothly and to get rid of any air bubbles.

  • 1 1/2 cups self-rising flour
  • 1 1/4 cups all-purpose flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees. Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers. In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 parts, alternating with the milk and vanilla.

With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

See Also:  Oreo Truffles

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Cream Cheese Frosting

  • 8 ounces cream cheese, at room temperature
  • 2 2/3 cups confectioners’ sugar
  • 2 teaspoons heavy cream, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon grated orange zest

Frosting Directions

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula)

Reduce the speed of the miser to low. Add the heavy cream, vanilla, and zest. Raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

See Also:  Caramel Stripe Cheesecake

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