Oreo Cupcakes with Cookies & Cream Frosting


I was thinking of something new to bake one day and I trawled through pages and pages of different cupcake ideas and recipes until eventually I found a recipe with Oreos in it. However, that particular one used a chocolate cake base which I preferred not to as I wanted to avoid a chocolate overload. So onwards I searched for the perfect Oreo cupcake recipe with icing and subsequently I found a recipe from Cook With Manali which looked absolutely beautiful that I had to give it a try. Spoiler alert: This were seriously addictive.

Oreo Cupcakes with Cookies & Cream Frosting (Cook With Manali Recipe)
Makes: 16-18 cupcakes


1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup granulated white sugar
1/4 cup brown sugar
3/4 cup vegetable oil
1 cup buttermilk
1 tsp vanilla extract
1 1/4 cups Oreos (broken into small pieces) + 16-18 Oreo halves
2 eggs, at room temperature

Cookies & Cream Frosting
115g cream cheese, softened
3/4 cup (170g) unsalted butter, at room temperature
3- 3 1/2 cups icing sugar
3/4 tsp vanilla extract
1/4 tsp salt
2-3 tbsp heavy cream or milk
1 cup Oreo crumbs (crushed in a blender & then strained)

Mini oreos for decorating the cupcakes



Oreo Cupcakes
1. Line a muffin pan with cupcakes liners, set aside. Preheat the oven to 175 C/ 350 F degrees (Depends on your oven as I have mine at 150 C for most baking)

2. In a bowl sift together all purpose flour, baking soda, baking powder and salt. Set aside.


3. In the steel bowl of your stand mixer fitted with paddle attachment or using hand mixer, beat the eggs and both the sugars together till creamy & pale in colour, around 3-4 minutes.

4. Add oil, vanilla and mix until combined.

5. Start adding the flour mixture and buttermilk in batches. Add the flour first, combine then add the buttermilk. Add the flour mixture in 3 parts and buttermilk in 2 parts, starting and ending with flour.


6. Mix the batter till everything is well combined but do not over mix.

7. Fold in the broken Oreo pieces, stir and combine.


8. Place an Oreo on the bottom of each cupcake liner or twist the Oreo and put one cookie at the bottom of the pan with cream side up.

9. Fill cupcake liners 2/3 full and bake for 15-20 minutes on until a toothpick inserted in the center comes out clean. (Mine were done in 16 minutes at 150C)

10. Cool the cupcakes on wire rack before frosting them.

Cookies & Cream Frosting

1. Crush Oreos in a blender/food processor to get Oreo crumbs. Strain or sieve if needed to get rid of any bigger chunks.

2. Using your mixer, beat butter and cream cheese together until smooth and creamy.


3. With mixture at low speed, add 1 cup of icing sugar. Mix until it’s incorporated with the butter and cream cheese and them beat it at high speed for 30 seconds. Add the remaining sugar and mix.

4. Add vanilla and cream/milk and mix.

5. Add Oreo crumbs and beat till frosting is smooth and creamy.

6. Frost the cupcakes and decorate with mini oreos.



  • These are vanilla Oreo cupcakes, you can make chocolate Oreo cupcakes using cocoa powder in the batter.
  • Adjust the consistency of the frosting according to your preference. Add more cream for a spreading consistency, more sugar for thicker consistency to pipe flowers etc.
  • You can use milk in the frosting but cream adds a wonderful rich flavour so if possible please use heavy cream.
  • Do not over-bake your cupcakes. Keep an eye on them after 15 minutes.


I made this for my Buddhist community celebration earlier this year and the feedback was very positive! One thing to note though was that I prepared the frosting earlier in the day and then popped it in the fridge, and I forgot to take it out again to leave it at room temperature and as you can see the frosting I made initially does not look like the end result! I over whisked the frosting and consequently the frosting turned from what was a beautiful cookies and cream frosting where you can see the white cream and chocolate cookie crumbs to a completely chocolate frosting, so please be cautious of this when making the frosting.

Other than that, I do suggest reducing the sugar, I reduced it by a third from the original recipe and I found it a bit too sweet still because the Oreos are already ridiculously sweet as you have the base as Oreos plus the Oreo pieces in each cupcake. I haven’t tried just using 1/4 brown sugar but next time I’ll give it a go and update.

What I love about these cupcakes was the broken Oreos in the cake for some bite and also the half Oreos for the base that give it a cheesecake-like crumb base. Plus, the vanilla cupcakes itself are so moist and light. The use of oil instead of butter really makes such a difference!

Prairie Girl Bakery – Toronto Series


Prairie Girl Bakery in Toronto is quite well known. Famous for their beautiful cupcakes in either Buttermilk or Dark Cocoa as their base and also speciality cupcakes for an special occasions or events. Choices are varied and you won’t be satisfied until you haven eaten an entire cupcake. Prairie Girl Bakery was recommended by my now Toronto based (ex-Melburnian) sister, and these cupcakes do indeed live up to her recommendation. Delightful in its flavour and sweetness and their Peanut Butter iced cupcakes are something you would hardly ever find in Melbourne.

IMG_9879 IMG_9912

Their array of cupcakes knows no bounds, and honourable mentions to the Lemon Icing Buttermilk Cupcake, Peanut Butter Dark Cocoa Cupcake, Red Velvet Cupcake with Cream Cheese Icing and the Banana Cupcake with a Peanut Butter Icing. Those were the clear stand outs at Prairie Girl, and I found the Dark Cocoa cupcake base to be exceptionally moist compared with the Buttermilk Cupcakes but both were great cupcake “cakes”, if you know what I mean.

I really did love the Peanut Butter icing, it tasted rich but not overly sugary sweet so the peanut butter flavour didn’t seem in any way artificial, paired with the moist dark cocoa cupcakes and ding ding ding, Prairie Girl, you have a winner.

Prairie Girl earns its self proclaimed name as Toronto’s best, and it’s a must for those travelling to Toronto and in need for something a little bit sweet.

Prairie Girl Bakery on Urbanspoon

Prairie Girl Bakery
Victoria Street
Unit 106
18 King Street East
Toronto Ontario M5C

Mon – Sat: 10 am to 6 pm
Closed Sundays and all statutory holidays

First Canadian Place
Marketplace, Concourse level
100 King Street West
Toronto Ontario

Mon – Fri: 8 am to 6 pm
Closed Sat, Sun and all statutory holidays

Almond and Berry Cupcakes (Crabapple Recipe)



I’ve slightly changed this wonderful recipe taken from The Crabapple Bakery Cupcake Cookbook by Jennifer Graham. I didn’t add any decorations or icing to this cupcake and simply let the almonds and berries shine through. It’s basically a muffin disguised as a cupcake with all the icing added to it. I really liked this recipe, because it isn’t too heavy and feels less rich even though it still uses butter. I’ve added the decorations and frosting recipes for those that want to try it, but sometimes simplicity is best.

Brittany’s Fuss Free Muffin Cupcakes
– The Crabapple Bakery Cupcake Cookbook (Jennifer Graham)

Raspberry, Almond and Yoghurt Cakes
Makes 24

250g unsalted butter
2 cups natural yoghurt
4 eggs
2 2/3 cups plain flour
1 1/2 tablespoons baking powder
2 cups almond meal
1 2/3 cups castor sugar (used 1 cup)
500 g frozen berries (used mixed berries)
1/2 cup flaked almonds

1. Preheat oven to 180C. Line two 12-hole muffin trays with cupcake papers

2. Melt the butter in a small saucepan over low heat. Leave to cool a little, then pur into a bowl with the yoghurt and eggs and whisk until thoroughly combined.

3. In a separate bowl, sift flour, baking powder and almond meal. Add castor sugar and combine.

4. Make a well in a centre and pour in the yoghurt mixture. Fold in gently using a rubber spatula,; do not over-stir, the mixture should be quite lumpy. Add the raspberries and fold in to just incorporate.

5. Spoon mixture into pans, filling each about three-quarters full. Sprinkle the flaked almonds evenly over the top of the cupcakes. Bake for 25 minutes, or until the cupcakes spring back when pressed. Should be slightly browned.


6. Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

1 cup icing sugar
Food Colouring: Brown and Yellow
24 White Sugar medallions
Piping Bag
Star Tip #9
1 Cup Vanilla Buttercream (Page 142)
Gold Glitter


1. Sift icing sugar over the cooked cupcakes.

2. Add one drop of brown food colouring to ten drops of yellow food colouring to make a gold colour. Place an unused absorbent kitchen cloth onto a piece of greaseproof paper, and pout the gold colouring onto it, letting it absorb evenly. You can now use the cloth as a stamp pad. Stamp a gold letter B onto each of the sugar medallions (You may need two quantities of the gold food colouring)

3. Pipe a small swirl of buttercream in the centre of each cupcake. Place a medallion on top of each swirl and sprinkle with gold glitter.

Vanilla Buttercream Frosting
200g softened unsalted butter
1/2 cup milk
1 tablespoon vanilla extract
8 cups icing sugar

Makes: 4 cups of frosting (24 cupcakes)

1. Cream the butter for 1-2 minutes. Add milk, vanilla extract and half of the sifted icing sugar, and beat for at least 3 minutes or until the mixture is light and fluffy. Add the remaining icing sugar and beat for a further 3 minutes or until the mixture is light and fluffy and of a spreadable consistency. Add extra milk if the mixture is too dry or extra icing sugar if the mixture is too wet.

2. If you wish to colour and/or flavour the buttercream then this is the time to do it.



What I liked about this recipe is the crunchiness from the slivered almonds on top, and the moist almond meal inside but also the sourness of the berries shines through. I used a mix of raspberries and blueberries that gave it that sweetness and sourness, as not to make it too sweet when you’re adding sugar to it anyway. The yoghurt gives it a denser texture but it makes it more moist. I think if it just used butter, the recipe would come out dry and unappetising. Another fantastic recipe from this recipe book.



Chocolate Orange Mini Cupcakes


Orange and Chocolate go so well together, so I decided to try to bake some mini cupcakes. The recipe I used also had a orange and white chocolate buttercream icing on top but I thought I’d try it without it. Sometimes cupcakes just don’t need icing. I found this recipe off BBC Food which has many interesting recipes to try, luckily they also have both the metric and imperial measurements.

Chocolate Orange Cupcakes

For the cupcakes
120g/4oz plain flour
140g/5oz caster sugar (Halved to 70g)
1 tsp baking power
40g/1½oz unsalted butter
50g/2oz dark chocolate, melted
1 free-range egg
125ml/4fl oz milk
1 orange, juice only
3 tbsp granulated sugar

For the white chocolate and orange buttercream
125g/4½oz unsalted butter, softened
250g/9oz icing sugar
2-3 tbsp milk
50g/1¾oz white chocolate, melted
1 orange, zest only
100g/3½oz orange chocolate


1. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with paper cases.

2. Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.

3. Whisk the melted chocolate, egg and milk together in a jug.

4. Stir the chocolate mixture into the flour mixture until just combined.


5. Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

6. Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.

7. For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.

8. Decorate the cupcakes with the buttercream


I found the recipe did require the buttercream icing on top because the orange juice mixture didn’t really soak through the cupcakes. They basically just slid off the tops. It also gave the cakes a slightly damp feel to them as a result. The chocolate flavour was quite good though, perhaps its because the recipe requires chocolate and not just cocoa powder as some recipes do. With the orange juice mix you can taste it slightly but just not enough. I think I’ll try making it with an orange buttercream but without white chocolate as white chocolate tends to be extra sweet.

Almond and Vanilla Cupcakes


Using The Crabapple Bakery Cupcake Cookbook by Jennifer Graham again (Buy it here/official website), we decided to do a variation of their Sweetheart cakes minus the icing and shape…. and probably the whole intention of making it actually!

Without any of the decorations and grandeur, these cupcakes are basically Vanilla/Almond flavoured cupcakes.  Don’t they look all rustic and homely?! Check out the recipe below with how to make the decorations/icing as well for those that want to try it.

Almond and Vanilla Cakes

Makes 18 min-heart cakes/24 cupcakes

1 1/2 cups plain flour
1 tablespoon baking powder
3 cups almond meal
250g softened unsalted butter
1 1/2 cups castor sugar (Used 3/4 cups)
6 eggs
1 tablespoon vanilla extract
1/4 cup natural yoghurt

1. Preheat oven to 160C. Lightly grease three six-hole mini heart cake trays (Or just use cupcake pans with paper cups)

2. Sift together flour and baking powder. Add almond meal and combine

3. In a separate bowl, cream the butter for 1-2minutes. Add half the sugar and beat for 2 minutes. Add the rest of the sugar and beat for a further 2 minutes or until light and fluffy. Add the eggs two at a time, beating for 2 minutes after each addition or until mixture is light and fluffy. Add the vanilla and beat until combined.

4. Add a third of the flour to the creamed mixture and beat on low speed until combined. Add half of the yoghurt and beat until combined. Repeat this process. Add the remaining third of the flour and beat until thoroughly combined; do not over-beat as this will toughen the mixture.

5. Spoon mixture into the cake trays, filling each heart just over half full. Bake for 15 minutes or until a fine skewer inserted comes out clean. Leave to cool for about 5 minutes before turning out onto a wire rack to cool for a further 30 minutes before icing.

To make regular cupcakes
5. If using regular cupcake papers instead of mini-heart trays, this recipe makes 24 cupcakes. Bake at 160 C for 20-25 minutes or until a skewer inserted comes out clean.

2 quantities Quick Royal Icing
Rose Essence
Food Colouring: Rose Pink
1 quantity Sugared Rose Petals

1. Prepare the icing to pouring consistency. Add 2-3 drops rose essence and 3-4 drops pink food colouring during preparation.

2. Place the sweetheart cakes onto a fine wire rack with feet. Pour over most of the icing, so that each cake is completely covered. Add a few more drops of the pink food colouring to the remaining icing to create a mid-pink colour.

3. Using a teaspoon, drizzle the icing over so that it runs down the sides a little. Use an offset palette knife to life the cakes onto a serving plate, then sprinkle with the sugared rose petals.

If you’re making these cakes for a man, ice the cakes with Dark Chocolate Ganache  and top with chocolate truffles.

Quick Royal Icing
500 g bag premix royal icing

Makes 3/4 cup icing – enough for 12 cupcakes

1. Simply add a little water at a time to the sifted icing sugar, until you have the required consistency. If you want to use a flavouring essence, add a couple drops to the icing sugar before you add the water. If you want to use colouring, add it before you reach the desired consistency (if you add it at the end it will thin the icing). Use fruit juice or coconut milk instead of water for a flavoured icing.

Sugared Rose Petals
2 Fresh Pink Rose Heads (Not chemically sprayed)
1 egg white, lightly beaten
Castor Sugar

1. Rinse rose heads under cold water. Gently pat dry. Dip each rose petal into the egg white until just covered. Dip the wet petals into a bowl of fine castor sugar and shake off any excess. Place them on a wire rack to dry for about 1 hour.

Dark Chocolate Ganache
1 1/2 cups cream
400 g dark cooking chocolate (chopped)

Makes: 3 cups frosting
1. In a heavy based saucepan, bring the cream to the boil. Place the chocolate into a bowl and pour the boiling cream over. Leave for 1 minute to soften. Use a small spatula to carefully stir the ganache, being careful not to incorporate any air, until you achieve a silky frosting.

2. To use: If you want to achieve a smooth surface, dip cupcakes into the frosting immediately. If you want to achieve a fluffy frosting, let the ganache cool to room temperature and then apply to the cupcake with a small spatula. Do not stir the set ganache too much as it will become dull.



We didn’t go through all that shebang as I’m not a big fan of icing as I find it usually sickly sweet. Crazy I know. So what you get here is cupcakes dressed down to look like muffins. They have this rough texture mostly because of the almond meal that isn’t a fine powder. The process of making this is quite simple, it’s like baking any other cupcake.

As the cupcake itself it’s quite pleasant, it’s light and has a predominant almond flavour. Which isn’t a bad thing by all means. The texture of the cupcake is more grainy because of the almond meal, the yoghurt helps to make it lighter against the richness of the butter so it doesn’t feel like you’re just having a vanilla butter cake. Overall, I think it makes a nice treat that jumps between muffin and cupcake.

Chocolate Cocoa Cupcakes


On our little cupcake baking frenzy, we decided to make some chocolate cupcakes. We found a recipe in the The Crabapple Bakery Cupcake Cookbook by Jennifer Graham, you can buy the recipe book here and check out their website and details on the official website. Their actual cupcakes are quite different to what we’ve decided to make, because we didn’t make the icing/toppings or add the little rock chocolates. However the cupcake itself is the same, apart from reducing the sugar but I’ve listed the entire recipe along with what you need to do for the decorations as they do look quite fancy.

Dinosaur Rock Cupcakes – Chocolate Birthday Cakes

Makes: 24

3 cups plain flour
2 teaspoons bicarb soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons instant coffee granules
1 cup hot water
1 cup cocoa
1 cup cold water
200g softened unsalted butter
1 1/2 cups castor sugar
4 eggs
1 tablespoon vanilla extract
Icing sugar for dusting

1. Preheat oven to 170C. Line two 12-hole muffin trays with chocolate-coloured cupcake papers

2. Sift together the flour, bicarb of soda, baking powder and salt. In a separate bowl whisk together the coffee, hot water,and cocoa until you have a smooth paste. Add the cold water and whisk until evenly combined.

3. In a separate bowl, creaming the butter for 1-2 minutes. Add the castor sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy and the sugar has almost dissolved. Add eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined.

4. Add a quarter of the flour to the creamed mixture and beat on low speed until combined. Add a third of the cocoa mixture and beat until combined. Repeat this process twice more. Add the remaining quarter of the flour and beat until thoroughly combined, do not over-beat as this will toughen the mixture.

5. Spoon mixture into cupcake papers, filling each about three quarters full. To prevent the cupcakes cracking on top, allowing the mixture to sit in the cupcake papers for 20 minutes before baking. Bake for 18-20 minutes or until a fine skewer inserted comes out clean.Remove cupcakes from the trays immediately and cool on a wire rack for 30 minutes before frosting.

6. If you prefer no icing, and for simplicity, just dust some icing sugar over cooled cupcakes. Looks like Christmas!

1 quantity Vanilla Buttercream
Food Colouring: Apple-Green, Wilton’s Buttercup Yellow
24 Dinosaur/star candles
Chocolate Sprinkles
Chocolate Rocks

1. Divide the buttercream into two small bowls.Add a couple of drops of apple-green food colouring to one bowl and a couple of drops of yellow to the other. Mix to create even colours.

2. Frost half the cupcakes with the yellow buttercream, add half with the green. Working quickly, before the buttercream dries, top each cupcake with a candle, and decorate with sprinkles and chocolate rocks.



The recipe itself is quite nice, the cupcakes are as light as a butter cupcake can be. I found the taste of chocolate to be very mild, as it only uses cocoa powder. I couldn’t really taste the coffee either, I think it’s because our coffee granules have been oxygenated for too long and it has lost most of its coffee aroma. I think I’d prefer a chocolate cupcake to use actual melted chocolate in its recipe because you can really taste the difference when one uses cocoa or chocolate.

Other than that it’s a simple recipe, but if you went all out with decorations, I’m sure it would have tasted even better.

Coconut Lemon Syrup Cupcakes


Lemons. So useful in so many ways, a good cold remedy but also enjoyable as a refreshing drink or in sweets. I’ve seen Lemon Syrup cakes made previously and when I tasted it I was amazed at how moist it was. It wasn’t very light, it’s actually quite dense as a cake but because of the syrup that oozes through the cake it changes how everything tastes. Yes, lemons can do this.

There were plentiful of recipes out there for Lemon Syrup Cakes but none for cupcakes. Of course cupcakes are just mini cakes but I wasn’t sure of how many cupcakes one batch would make. Alas, I just tried one cake recipe and I made a mix of mini cupcakes and small cupcakes, not those normal sized cupcakes you commonly see.

I found a recipe by Donna Hay, I was hesitant to try it at first because she only knows how to make things look nice to sell magazines and books. However as it turned out, it was a delight. Check out the recipe and my impressions below!

Coconut and Lemon Syrup Cupcakes (Donna Hay)

Makes: Roughly 12-18 average sized cupcakes

(But I can’t be certain as it depends on the size of your cupcake cups)


150g butter
1/2 cup (100g) caster (superfine) sugar
1 tablespoon finely grated lemon rind
3 eggs
1½ cups (120g) dessicated coconut
1½ cups (225g) self-raising (self-rising) flour
¾ cup (185ml) milk
Lemon Syrup
1 cup (100g) caster (superfine) sugar
¾ cup (185ml) water
2 tablespoons lemon juice (add more to your liking)

1. Preheat oven to 180°C (355ºF).
2. Beat the butter, sugar and lemon rind in an electric mixer until light and creamy. Add the eggs and beat well.
3. Mix through the coconut, flour and milk with a wooden spoon until smooth.
4. Place muffin/cupcake paper into the pans. Pour mixture into pans and bake for 25-35 minutes or until cooked when tested with a skewer. Leave to cool.

5. To make the lemon syrup, combine the sugar, water and lemon juice in a saucepan over medium heat and stir until dissolved. If you like your syrup to be more “lemony” keep adding tablespoons full of juice until you get your desired flavour. I basically used a whole lemon’s juice but some may prefer just a touch of it.

6. Simmer for 5 minutes or until thickened slightly and sticky. Pour over warm or cool cake.

7. If pouring is too difficult or slides off (top of cakes may be too crispy), use a brush instead and gently tab over it until it soaks in slightly.




This recipe is quite easy to make. I had a slight hiccup when the batter looked all kinds of wrong, with the batter separating from the butter. I’m not sure if it was the acidic nature of the lemon rind or not or if I beat the mixture too long but it turned out reasonably well so maybe it was all for the best!

The coconut in the cake gives it such a pleasant texture and bite to it, we used coconut flakes which are chunkier than desiccated coconut but it was still good.

If you reduce the sugar in the lemon syrup as I did you can either reduce the water too or just wait it out and simmer it for longer. I mistakenly poured in the entire 185 mls when I halved the sugar to 100g but it just meant it took a bit longer for it to get thick.

Since my cakes were crispy on top, the syrup just slid right off if you tried pouring it on top. Instead a brush works wonders and can the cake seems to actually absorb more of the syrup. The syrup gives the cupcakes this amazing gloss, I loved it.

I was so pleased with the end result, packed full of lemon flavour. Not too sweet, just right. Would definitely make it again. Good job Donna Hay.




Little Cupcakes


Little Cupcakes is a famous Melbourne bakery, dedicated to cupcakes, as expected by its name. It’s been on Postcards, and it definitely has gathered quite a following for those wanting a cute and celebratory birthday cake in the form of cupcakes. Located in one of Melbourne’s most popular laneways, Degraves St, and close to Flinders St station, it is conveniently located and that just might be a bad thing as you’ll definitely be coming back for more.

One of the best things about Little Cupcakes, is its tiny bite sized cupcakes, that are almost too pretty to eat. Almost.

This bakery has a wide selection of flavours, ranging from the decadent chocolate cakes, to the lighter lemon and vanilla cupcakes, and for those veggie lovers, a carrot cake.

This one above was the Mocha (I believe), and I must say I was pleasantly surprised by the cupcake itself. The icing on top for me anyway was a tad too sweet but it had had a nice hint of coffee, I would have liked it to have a bigger punch though. What I absolutely loved about the chocolate mud cake cupcakes, is how moist they are. It’s not too heavy, it’s fluffy and just nicely melts in your mouth without the dryness of most mud cakes I’ve eaten.

The Lemon cupcake, is a classic butter cake with a lemon frosting. I must admit, I’m a fan of all things lemon flavoured, but it has to taste like a lemon with the sweet, acidity and sourness that a lemon is. So it’s always disappointing to have a lemon frosting reduced to pure sugary sweetness, and makes the lemon taste almost fake. Unfortunately, this was what it was like, and the butter cake was quite dry too so it wasn’t a great one to be honest. I do hope I just got a bad egg.

The Cream Latte one is quite similar to the Mocha cupcake, and again the cake is just so moist. It’s really quite the delicious tasting experience, topped with a nice coffe and cream frosting. It’s just a pleasant cupcake to eat.

I love my cookies and cream ice cream, and so I was hoping the taste of that would translate into a nice frosting. Was slightly disappointed it lacked the creaminess and cookie crunch of cookies and cream, and lacked a bit of that flavour too. It was mostly sweet, but again the cake was deliciously moist.

This buttercake may have been from the same batch as the lemon one, the strawberry frosting on the other hand, was quite pleasant and you could taste an authentic strawberry flavour so even if the cake was dry, it was made up nicely by the sugary creaminess of the frosting.

This was a Belgian Chocolate cupcake, with a moist chocolate cake and topped with a dark belgian chocolate frosting. It was quite good to be honest. Usually I’m not a fan of chocolate on chocolate desserts as it’s just a chocolate overload but the frosting wasn’t overly sweet, it had a nice smooth and silky texture and taste to it. Plus it had an excellent moist cake base, so it was a real winner.

I saved the best for last. This Red Velvet cupcake, consists of a cocoa butter cake with a cream cheese frosting, and my oh my was this good. As you probably noticed, I’m not a real fan of just sugar overload, I do like balance and this Red Velvet little cupcake delivers.

The cake itself was moist, maybe not as moist as the chocolate counterparts but definitely nicer then the butter cakes on offer. It wasn’t too sweet either, and the cream cheese frosting was just pure goodness. It also wasn’t half as sweet as the frostings on the other cupcakes I tried, it had a nice creaminess to it and was just what I wanted in a cupcake. A cupcake that isn’t too sweet, moist, and has a nice texture and taste to boot. It also looked great. I definitely would go back for these, and they seemed quite popular too as when we went there, we took the last one available.

Little Cupcakes on Urbanspoon
Little Cupcakes

Shop 7 Degraves St
VIC 3000
03 9077 0413

Mon-Fri 8.30am – 5.30pm
Sat-Sun 9.30am – 5.30pm

There are also stores on William St and Queen St (Closed on weekends), check out their website for further details.