Colleen Merrill Photography

Celebrating St. Patrick’s Day ☘️ with pistachio cupcakes. These are delicious! I used pistachio flour from and their recipe with a modified buttercream. I sprinkled the tops with a little more pistachio flour and some chopped pistachios. The sweet and salty combination is 🤌🏼.
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Saturday morning baked maple donuts…yeah, it’s not quite the same as a deep fried donut, but still hits the spot! 🍩🍁 Recipe from - try it!

“Live not one’s life as though one had a thousand years, but live each day as the last” — Marcus Aurelius
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Sweetening up the season one gingerbread cupcake at a time. 🦃 Thankful & grateful to team up with my new friend Kristy .real.happy.hours to bring you the perfect “kids’ table” treats, decor, and activities that are sure to keep the little ones happy while the adults are watching football and doing a poor job of avoiding talking politics.

Whether you’re hosting or gifting, these cupcakes are the perfect fall treat. And be sure to head over to .real.happy.hours to order your Thanksgiving party in a box for an stress-free celebration!

Small Batch Gingerbread Cupcakes

2/3 c. flour
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp nutmeg
1/4 tsp salt
1/4 c. brown sugar
1/4 c. granulated sugar
2-1/2 Tblsp vegetable oil
1 egg
1 tsp vanilla
1/4 c. sour cream
2 Tblsp whole milk

1. Preheat oven to 350F, and line muffin tin with 6 liners
2. Combine flour, baking powder, spices and salt in small bowl.
3. In a medium bowl, whisk together sugars, vegetable oil, egg, sour cream, and vanilla until smooth.
4. With a spatula, stir in the flour mixture to the wet ingredients, adding the milk just as the dry ingredients are getting incorporated. Do not overmix.
5. Spoon batter into prepared tin, filling 1/2-2/3 full.
6. Bake 15-18 minutes or just until the tops are set and slightly spring back when you tap on the tops.

Cool completely before frosting with your favorite vanilla buttercream or cream cheese frosting.

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