Sweet Baked Life

my sweet journey through life…


Honey Vanilla Cupcakes

Spring has sprung…and you know what that means?  Pretty baked things to celebrate the season! So get ready to bite into these scrumptious pastel pink Honey Vanilla Cupcakes.

Honey Vanilla Cupcakes

And don’t you just love this vantage muffin tin?

Well, one of our neighbors is selling their house and they recently had an estate sale. I walked into the garage where they had all of their kitchen things neatly placed when my eyes immediately spotted two worn out and rustic muffin tins. I reached over and plucked them off the table and nonchalantly asked the guy manning the wares the price, “three dollars for both”, he said. SOLD!

I could not beat the price — best purchase in a long time! And don’t they look great next to the pretty pink frosting?

Pretty Honey Cupcakes

I quickly walked back to my house and knew exactly what I was going to make, right then and there! These Honey Vanilla Cupcakes start with a basic box cake mix which is dolled up with almond milk, melted butter and honey and then they’re frosted with a slathering of incredible light pink honey vanilla buttercream frosting.

Top these gems off with some pastel sprinkles and you’ll be set! Set for what, well to celebrate the season of course!

Pretty Honey Cupcakes

Honey Vanilla Cupcakes
(recipe by Sheila | Sweet Baked Life)

1 box (15.25 oz.) white cake mix
1 cup almond milk
1/3 cup butter melted
3 large eggs
2 tablespoons honey
1 teaspoon pure vanilla extract

1 box (16 oz.) confectioners sugar
1 cup unsalted butter, softened
1 tablespoon honey
1 teaspoon pure vanilla extract
2 tablespoons almond milk

Pastel sprinkles, for garnish

Heat your oven to 350 degrees. Line muffin pans with pretty liners and set aside. Note this recipe yields 18-24 cupcakes.

In a large bowl, add all of the ingredients for the cupcake batter. With a hand-held mixer, beat on medium speed for 2 minutes. Pour or spoon batter into prepared muffin pans and bake for about 18-20 minutes. Cool completely on a wire rack before frosting.

For the frosting: in a large bowl of an electric mixer, add sugar butter and honey and beat on high-speed until fluffy, slowly add the vanilla extract and milk. Note, if frosting is too thick add more milk or if too thin add more confectioners sugar. Frost cupcakes and sprinkle with pretty sprinkles.

Pretty Honey Cupcakes

These moist Honey Vanilla Cupcakes are perfect for Easter or any springtime celebration. Here’s to the spring and pretty things!




Mini Rum Cakes

Ring in the New Year with these incredibly moist and delicious Mini Rum Cakes! They are easy to prepare and the unique flavor will have your friends and family begging you for more! They go well with a tall glass of champagne or a strong hot cup of coffee. What are you waiting for, get making these now!


This tried and true recipe was once a large bundt cake, but in spirit of my love of  “mini” desserts, I converted them into absolutely divine Mini Rum Cakes. These tasty morsels consists of a fluffy yellow cake, infused with rum, topped with crunchy pecans, and doused with a sweetened rum glaze. Need I say more?


Mini Rum Cakes
(recipe adapted from a very old Bacardi Rum booklet)

1 (18.5 0z) package yellow cake mix
1 (3.75 oz) package Jell-O Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
1 cup chopped pecans

1/4 cup (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark run (80 proof)

Heat your oven to 350 degrees. Prepare muffin tins with paper or foil liners (I used 2-12 cup tins) and set aside.

Mix all cake ingredients together (except for the nuts) and pour batter into prepared tins, filling about 3/4 full. Sprinkle the chopped pecans on top of each one and bake for about 20-25 minutes or until done. Cool for about 10 minutes, then place muffins on wire rack with wax paper on bottom to cool completely.

For the glaze, put the butter in a medium-sized heat-proof bowl and microwave on high for about 30-45 seconds until completely melted. Add the water and sugar to the bowl and microwave for about 1 minute 30 seconds. Remove from oven and stir in rum.

Prick the tops of the cakes with a toothpick. Spoon the glaze evenly over the tops of the cakes. Allow cakes to absorb the glaze. Repeat until glaze is all used up.


These Mini Rum Cakes will melt in your mouth — and are the perfect little dessert to serve to your guests to celebrate a big night.

Happy New Year!



Peppermint Fudge Cupcakes

Christmas and peppermint – they seem to go hand in hand. And at this time of year you can’t go wrong by combining peppermint and chocolate to create a special holiday treat. That’s why you’ve got to try these Peppermint Fudge Cupcakes. I am in love with them! The moist and rich dark chocolate cake topped with delectable peppermint buttercream frosting and lightly sprinkled with crushed candy canes will make your taste buds tingle with delight!


These cupcakes are super easy to make and if you can’t get enough of wonderful combination of peppermint and chocolate, these little gems will satisfy your cravings! Not only that, if you make them for your family or friends, they will disappear before your eyes. And you’ll only wish that you made more!


Peppermint Fudge Cupcakes

Chocolate Fudge Cupcakes
1 box (15.25 oz) Pillsbury Moist Supreme Dark Chocolate Premium Cake Mix
1 cup milk
2/3 cup butter, melted
3 large eggs
1 teaspoon pure vanilla extract

Peppermint Buttercream Frosting
1 box (3-1/2 cups) confectioners sugar
1 cup (2-sticks) butter, softened
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure peppermint extract
1-2 tablespoons heavy cream

chopped candy cane pieces, for garnish

Heat your oven to 350 degrees. Prepare 2 cupcake tins (12 openings each) with paper or foil liners and set aside.

For the cupcakes: In a large bowl of an electric mixer add cake mix, milk, butter, eggs and vanilla and mix on medium speed for about 2 minutes. Spoon batter evenly into prepared cupcake liners, about 3/4 full. Place in oven for about 20-25 minutes, or until toothpick comes out clean when inserted into the middle. Cool for about 15 minutes in the pan, then remove and place on a wire rack to cool completely before frosting.


For the frosting: In a large bowl of an electric mixer add the butter, confectioners sugar, vanilla and peppermint extracts and blend until incorporated. Slowly add the heavy cream and beat until you get the consistency you prefer. Note, you can use more of the peppermint extract, but be careful as a little goes a long way.

Frost the cupcakes with an offset spatula then sprinkle the tops with crushed candy canes.

For me, these Peppermint Fudge Cupcakes are heaven on earth!



Pumpkin Cupcakes {with vanilla buttercream frosting}

In honor of Halloween — here’s a quick and easy recipe for Pumpkin Cupcakes with vanilla buttercream frosting!


They are super easy to make and they taste incredible. Not only that, they are a perfect treat to eat while you are sitting at home handing out all that Halloween Candy! So get ready to take a bite and enjoy your night!


Pumpkin Cupcakes
(from Trader Joe’s)

1 box Trader Joe’s Pumpkin muffin and bread mix
Eggs, water and oil according to box
Mix and bake according to package directions. Let cool completely on a wire rack.

Vanilla Buttercream Frosting
(adapted from C&H Sugar)

1 1 lb. box (approx. 3-3/4 cups) C&H Powdered Sugar
1/2 cup (1 stick) butter, softened
3 to 4 tablespoons milk
2 teaspoon vanilla extract

In large bowl with electric mixer at low-speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Frost cupcakes liberally with the buttercream frosting. Decorate the tops with M&M candy pieces and Candy Corn.


Enjoy your Halloween and these soft and sweet Pumpkin Cupcakes with Vanilla Buttercream Frosting!