My Cupckaes Didn’t Rise, But I Did

Hello, hello!

Phew, it’s been a while, hasn’t it? πŸ˜… Life has just been so hectic with the 4th of July and then some personal things going on. 

I have to admit, I got a little discouraged the other day while making some cupcakes so this post is going to be dedicated to that. 

I actually received my first order, woohoo!! πŸŽ‰ It started out as 50 cupcakes of my choice; the only stipulation was that it needed to match the Tiffany Blue theme – easy, right? Wrong! Have you ever searched “how to make Tiffany Blue frosting”? Don’t waste your time because I’m going to show you, but if you’re like me whenn you Googled i,t you quickly learned there are a million and one ways to make that exact color. Naturally, I tried a few and they were either too green, or too blue. Ready to give up, I stumbled upon, AmeriColor. With one drop of AmeriColor #128 Turquoise you can turn your boring, white frosting into the perfect Tiffany Blue!

So, now that I figured out how to make the perfect color, I was going to bang out 50 vanilla cupcakes with my Tiffany Blue buttercream frosting… except the theme was changed from Tiffany Blue to Hawaiian.  Of course, knowing that I couldn’t just make vanilla cupcakes, so I decided to spice it up and make some pina colada cupcakes. Let me just say, I’m SO GLAD that I made a test batch because I would have been up the creek without a paddle. I found a recipe that I liked and it didn’t turn out well at all 😩 they turned out as a muffin verses a cupcake. I had an issue getting the cupcake itself to rise, and when it finally did it wasn’t cooked all the way through. It was just a complete and utter disaster. 

Instead of giving up, I went back into the kitchen with a new recipe and cranked out a new batch of the cupcakes. My family thought that they were delicious (thank goodness)! With that being said, I officially have the perfect cupcake and buttercream for the order. Sorry to leave you with a cliff hanger, but you’ll have to wait for the next post to see the final cupcake and the recipe that I used. Don’t worry, I won’t make you wait as long. πŸ˜‰ 

The moral of the story is always make a test batch if you plan on giving it to someone and it’s ok if your batch doesn’t turn out right the first time. Baking is all about experimenting so don’t get discouraged!




Hole In One CupcakesΒ 

Fore!!!! Can someone please explain to me how it’s already Monday?! I mean the weekend just flies by! 😩 But for real- who can I talk to about extending the weekend because it’s a must!

Anywhooooo… I think it’s about time I share another one of my recent creations. My dad recently went away to his first golf tournament of the season and thought “what better way to welcome him home than cupcakes!” I ended up making him chocolate cupcakes with buttercream frosting… and some fun decorations on top πŸ˜‰ follow my recipe below to create your hole in one cupcakes! 

Cupcake Ingredients:

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter (room temp)
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 sour cream

Cupcake Directions:

  1. Preheat the over to 350 degrees. Line muffin tin with cupcake liners
  2. In a medium bowl, sift together cocoa powder, flour, baking powder and salt. 
  3. In another mixing bowl, beat the butter and sugar until it’s light and fluffy. 
  4. Add in one egg at a time, beating until mixed in after each egg is added. 
  5. Beat in the vanilla
  6. Mixing on a slow speed, add flour mixture in batches (alternating sour cream and flour. Make sure to start with sour cream and end with flour!)
  7. Pour batter into lined cups, filling only 3/4 the way. 
  8. Bake for about 20-25 minutes or until done. (Use the toothpick test to determine). 
  9. Cool in pan for 5 minutes, then transfer to a cooling tray. 

Frosting Ingredients:

  • 3 cups powdered sugar
  • 1/3 cut butter (room temp)
  • 11/2 teaspoon vanilla
  • 1 to 2 tablespoons milk

Frosting Directions:

  1. In a medium bowl, mix sugar and butter with an electric mixer on low speed. 
  2. Add in the vanilla and 1 tablespoons of milk
  3. Slowly beat in the rest of the milk until you have a smooth consistency. If your frosting is too thick, add milk. If your frosting is too thin, add powdered sugar. 

Cupcake Decorations:

  • Green jimmies
  • Graham crackers
  • Straws
  • Paper
  • Tape
  • Edible pearl bead 

Decorating Instructions:

  1. Once your cupcakes are completely cooled, spread a generous amount of frosting to the tops. 
  2. Smash some graham crakers and place them in a dish. Roll one side of your cupcake in the cracker to look like sand. 
  3. Sprinkle the green jimmies on the remainder of the frosting. 
  4. Cut a straw in quarters. Place a straw in the top of the cupcake. 
  5. Cut a piece of paper to look like a flag and tape it to the pole. 
  6. Finally, add a pearl ball to the foot of the pole. Use some leftover frosting to get the ball to stick in place. 

And there you have your golf inspired cupcakes. 🏌 Here’s to hoping your cupcakes are a hole in one! πŸ˜‰ 



Margarita Cupcakes

Hey Y’all, welcome back! 

One of my favorite parts about summer is being able to sit out on the water and enjoy a tasty frozen margarita! One night, as I was doing so I had this idea.. why not mix my favorite two things together – baking and margaritas! No, I’m not talking about baking with a margarita in hand, even though that isn’t a bad idea 😏 I’m talking about MARGARITA CUPCAKES!

I baked a batch of these back in May to take to a Jimmy Buffett concert for my best friends birthday and they were a HIT! Follow my recipe below to make your delicious margarita cupcakes! Cupcake Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs (room temp)
  • 1 cup sugar
  • 1/2 cup unsalted butter (room temp)
  • 1 1/2 limes juices and zested
  • 2 tablespoons tequila
  • 1/4 teaspoon vanilla extract
  • 1/2 cup milk


  1. Line cupcake tins with cupcake liners
  2. Preheat your oven to 350 degrees F 
  3. In a medium size bowl, whisk the flour, baking powder and salt together. 
  4. In another medium bowl, beat the butter and sugar with an electric mixer until it is pale and fluffy. (Usually about 4-5 minutes on medium-high speed). 
  5. Reduce mixing speed to medium and add the eggs one at a time until completely combined. 
  6. Add the lime zest, lime juice, vanilla, and tequila. Mix until all ingredients are combined. 
  7. Reduce mixing speed to low and add in your dry ingredients, alternating with the milk. Add a little at a time alternating with the milk. 
  8. DO NOT OVER MIX THE BATTER. You want to stop mixing when you can no longer see the ingredients you just added. 
  9. Scoop batter into lined cupcake tins. 
  10. Bake cupcakes for about 15-20 minutes depending on your cupcake size. Use the toothpick test to determine when your cupcakes are finished. 
  11. Remove cupcakes from tin and place on a baking rack to cool for at least 10 minutes. 

Frosting Ingredients 

  • 1 cup unsalted butter (room temp)
  • 2 3/4 cups powdered sugar
  • 1 tablespoon lime juice
  • 2 tablespoons tequila 
  • Pinch of salt


  1. Whip the butter with an electric mixer on medium-high speed. (5 minutes)
  2. Reduce the speed to medium-low and gradually add the powdered sugar. 
  3. Scrape the sides of the bowl and increase the speed and mix for about 30 seconds. 
  4. Add in the lime juice, tequila and salt. 
  5. Beat on medium-high until it is fluffy. 
  6. Frost your cupcakes using a piping bag and decorating tip. 

*As you can see, I added a bit of green food coloring into my frosting for the desired margarita color. I also ran the edge of my frosting in clear sugar jimmies and garnished with a lime.*

Hope you enjoy making this sweet summer treat as much as I did. 




Happy Monday, everyone and WELCOME to my Word Press! 😁

Before we get into the fun stuff, I’d like to tell you a little bit about me. If you have ever met anyone from Baltimore, Maryland you will know that we are incredibly proud of our home state. Nothing beats yelling “O” at the top of your lungs during the national anthem at a sporting event, picking your own Maryland crab on a hot summer night or enjoying a nice cold Natty Boh during the biggest rivalry in the NFL. Not to mention, we have THE BEST state flag out there. With that being said, you now have a little background on how I came up with my name, Baltimore Baked. I am proud of my home state and the delicious goodies that I bake.

3 years ago, I graduated from Salisbury University (GO GULLS!) on the eastern shore with a degree in communications and a minor in creative arts. I am employed full time for a bank, but as a self-taught baker, I enjoy baking for others. A few years ago, I took a class with Flavor Cupcakery & Bake Shop in Hunt Valley, MD. It was there, where I gained my interest in baking. Since then, I started experimenting and testing the waters of the baking world.

Aside from baking delicious treats, I am an avid sports fan(Ravens, Orioles, Capitals), lover of shaking my groove thing (it’s kinda hard to believe I’ve been dancing for 23 years now) and HUGE Disney fanatic. I have a rather large family and I am so thankful for them. They always make room for my baked goods … even when they are already stuffed.

Throughout this journey, I will be sharing my recipes, ideas, techniques and more. I hope you all enjoy my posts and share some of your ideas and suggestions in the comments. Feel free to follow my Instagram @Baltimore.Baked. I can’t wait to get started and hear from y’all!