🍫 Winter's Hot Cocoa Cupcakes with Peppermint-Infused Cream Cheese Icing🍫

Preheat oven to 350°F. Lightly grease and add liners to a cupcake pan or cupcake pans.

In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, salt, espresso powder, and packet of Swiss Miss Hot Chocolate Mix.

Add in the milk, eggs, vegetable oil, and vanilla extract. Mix everything together with an electric mixer on medium speed until smooth.

Reduce the mixer's speed and slowly add in the boiling water (the batter should be runny).

Bake the cupcakes for 30-35 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely before removing from the pan(s) and icing.

To begin the icing, add the cream cheese and butter into a bowl and beat until smooth.

Add the peppermint extract, vanilla extract, and salt. Mix until just incorporated.

Reduce the mixer's speed to low and slowly add in the powdered sugar. Mix until the mixture is creamy.

As an optional step, add in the red food coloring and mix until the desired color is achieved.

Ice and enjoy your Winter's Hot Cocoa Cupcakes. 🍫

🍓 Spring's Strawberry Shortcake Cupcakes with Strawberry Filling and Strawberry Whipped Cream Icing 🍓

Preheat oven to 350°F. Lightly grease and add liners to a cupcake pan or cupcake pans.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, melt the butter. Once the butter is melted, slowly mix in the sugar.

Add the egg whites, vanilla yogurt, milk, and vanilla extract to the butter-sugar mixture.

Pour the dry ingredients into the wet ingredients, mixing until the batter is free of any lumps.

Bake the cupcakes for 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely before removing from the pan(s), filling, and icing.

To make the filling, wash and dice the strawberries and add them into a saucepan. Over medium heat, allow strawberries to cook while constantly stirring for 4 minutes.

In a small bowl, whisk together the cornstarch and warm water. Add the sugar and cornstarch-water mixture into the strawberries, stirring for another 2 minutes.

Remove from the heat. Reserve 1/2 a cup of the filling for later use in the icing.

Once the cupcakes have cooled completely and been removed from the pan(s), cut a hole into each cupcake. Don't cut all the way through the cupcake; you only want to cut enough to have a small plug of cake to remove, creating a hole for the filling. You should see a decent amount of cupcake after removing the plug, not the bottom of the cupcake or the liner.

Using a spoon, carefully ladle in some filling into each cupcake, repeating the process until all the filling is used. Once filled, replace the cake plugs to seal in the filling.

To begin the icing, whip together the heavy whipping cream, sugar, and vanilla until peaks form (about 4-5 minutes).

Add in the reserved strawberry filling and whip for another 30 seconds.

Ice and enjoy your Spring's Strawberry Shortcake Cupcakes. 🍓

🍍Summer's Piña Colada Cupcakes with Coconut Buttercream Icing🍍

Preheat oven to 350°F. Lightly grease and add liners to a cupcake pan.

In a large bowl, whisk together the flour, baking powder, and salt.

In a separate bowl, beat the butter until creamy. Add in the sugar and beat for about 3 minutes.

Beat in the vanilla extract and eggs, making sure to add one egg at a time.

Bake the cupcakes for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before removing from the pan and icing.

To begin the icing, beat the butter for 5 minutes in a mixing bowl.

Add two cups of the powdered sugar and mix until the mixture is moist.

Slowly add in the remaining powdered sugar one cup at a time, mixing until fully incorporated.

Add the salt and unsweetened condensed coconut milk, adding the milk one tablespoon at a time. Beat everything together until fluffy.

Using a rubber spatula, fold in the unsweetened coconut flakes until fully incorporated.

Ice and enjoy your Summer's Piña Colada Cupcakes. 🍍

🍏Autumn's Apple Pie Cupcakes with Cinnamon-Infused Cream Cheese Icing🍏

Preheat oven to 350°F. Lightly grease and add liners to a cupcake pan or cupcake pans.

In a medium bowl, whisk together the flour, baking powder, salt, apple pie spice, and ground cinnamon.

In a separate bowl, use a mixer on medium speed to beat the butter until creamy (about 2 minutes). Add in the granulated sugar and beat until light and fluffy (about 2 minutes). Add in the egg and vanilla extract, mixing until fully combined (about 1 minute).

Reduce the mixer's speed to low and beat in half of the flour mixture until just combined. Pour in the milk and mix until just combined. Add the remaining flour mixture and mix until fully incorporated.

Using a rubber spatula, scrape the sides of the bowl and fold in the apples (along with the accumulated juices).

Bake the cupcakes for 20-25 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool completely before removing from the pan(s) and icing.

To begin the icing, using a mixer on medium-high speed beat the butter until fluffy (about 2-3 minutes).

Add the cream cheese, vanilla extract, and salt, beating for another 2 minutes. Scrape the bowl as needed.

Reduce the mixer's speed to low and gradually mix in the powdered sugar. Mix until the mixture is smooth and fully combined. Scrape the bowl as needed.

Add in the apple pie spice and ground cinnamon, mixing until completely combined. Increase the mixer's speed to medium-high and beat until light and fluffy (about 2-3 minutes).

Ice and enjoy your Autumn's Apple Pie Cupcakes. 🍏

Enjoy your Four Seasons Cupcakes. 🍫🍓🍍🍏