Over the Fourth of July weekend we decided we needed some cupcakes for the loads of people who would be stopping by. Last year I made really simple cupcakes. This year I wanted to make something a little more “All American” so I turned to Smitten Kitchen’s recipe for Hostess Cupcakes and landed on a new favorite.
Smitten Kitchen makes the recipe has a big cake. I simply poured the batter into muffin tins and baked 25 minutes – then scooped out the centers of each cupcake with a melon baller and filled with the frosting recipe + added a dollop on top for the icing on top (and it covered my hole).