Step-By-Step Instructions

Before Starting: Bring refrigerated ingredients to room temperature, ideally between 65–72°F (18–22°C). Do not leave perishable ingredients unrefrigerated for more than 2 hours, or 1 hour if the room temperature exceeds 90°F (32°C).

Step 1: Prepare your Pan and Oven

Preheat your oven to 325°F (160°C). Prepare a 12-cup muffin pan with paper liners for easier cleanup and sharing. Alternatively, grease and flour the pan or use baking spray on an uncoated pan. Avoid baking or cooking spray on nonstick pans, as it can damage the coating and could void the manufacturer's warranty.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, ground ginger and allspice.

Step 3: Combine Your Wet Ingredients

In a large bowl, mix the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk. You can add the ingredients one at a time, but it isn't necessary.

Say hello to our old boy, Raymond!

Step 4: Combine All the Ingredients

Gently fold the flour mixture into the wet ingredients. Avoid over-mixing so the cupcakes don't become tough.

Step 5: Fill Your Muffin Pan

Evenly distribute the batter among the muffin cups, each no more than ⅔ full (about 3 generous tablespoons). Don't worry if they're slightly uneven. That's part of the charm of homemade baking!

Say hello to Roxanne! She's ready for her nap.

Step 6: Bake

Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C). Cracks and domed tops are normal for these cupcakes.

Allow the cupcakes to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Frosting

While the cupcakes cool, beat the softened butter in a large bowl until smooth. Add the softened cream cheese and beat until combined. Mixing them together from the start can leave lumps of cream cheese in the frosting.

Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Taste as you go if you prefer a tangier frosting. Finally, beat in the vanilla, if desired.

Step 8: Frost the Cupcakes

Once the cupcakes have cooled completely, generously spread cream cheese frosting over each one.

Tips and Troubleshooting

• Butter: Substitute margarine or vegetable spread containing at least 50% fat.
• Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
• Pumpkin pie spice: Replace the cinnamon, ginger and allspice with 1½ teaspoons (3g) pumpkin pie spice.
• Ginger and allspice: You can omit both spices if necessary. The cupcakes will still taste delicious with just cinnamon!
• Cream cheese: Replace with ¼ cup (56g) softened butter for a buttercream-style frosting.

Storage

These cupcakes are best enjoyed the day they're made but can be stored in an airtight container in the refrigerator for 3–5 days. Refrigerate promptly after frosting. Do not leave the cream cheese frosting or frosted cupcakes unrefrigerated for more than 2 hours total, or 1 hour if temperatures exceed 90°F (32°C).

For longer storage, freeze the unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months. Cream cheese frosting can become grainy or separate after freezing, so prepare it fresh after thawing the cupcakes overnight in the refrigerator.

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Pumpkin Cupcakes Recipe

These old-fashioned pumpkin cupcakes are just sweet enough and smartly spiced so you can enjoy the pumpkin in every bite. They're hearty with a tender crumb and topped with tangy cream cheese frosting to balance those earthy flavors.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 22 minutes minutes

Cooling 45 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 12

Calories 218.4kcal

Ingredients

For the Cupcakes

• 1 ¼ cups all-purpose flour (187.5g)
• ¾ cup 100% pure pumpkin purée (183g)
• 2 large eggs (100g)
• ½ cup granulated sugar (100g)
• ⅓ cup oil (80mL)
• ¼ cup milk (60mL) any percentage
• ¼ cup brown sugar (56g)
• 1 ½ tsp baking powder (6g)
• 1 tsp vanilla (5mL) optional
• ½ tsp salt (2.5g)
• 1 tsp cinnamon (2g)
• ½ tsp ground ginger (1g)
• ¼ tsp allspice (0.5g)

For the Frosting

• 1 pkg softened block cream cheese (226g)
• 1 cup powdered sugar (125g)
• ¼ cup softened butter or margarine (56g)
• ½ tsp vanilla (2.5mL) optional

Instructions

For the Cupcakes

• Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners or grease and flour the pan.
  
• In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and allspice. Set aside.
  
• In a large bowl, mix together the pumpkin, eggs, vanilla, brown sugar, granulated sugar, oil and milk.
  
• Gently fold the flour mixture into the wet ingredients until just combined. Avoid overmixing.
  
• Evenly distribute the batter among the muffin cups, filling each no more than ⅔ full.
  
• Bake for 16–22 minutes or until a toothpick inserted into the center comes out clean. The internal temperature should be 200–210°F (93–99°C).
  
• Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before frosting.
  

For the Frosting

• Beat the softened butter until smooth. Add the softened cream cheese and beat until combined.
  
• Gradually beat in the powdered sugar, one spoonful at a time, on low speed until smooth. Add the vanilla, if desired.
  
• Generously spread the frosting over the cooled cupcakes.
  

Video

Notes

Substitutions

• Butter: Substitute margarine or vegetable spread containing at least 50% fat.
• Allspice: Replace with ⅛ teaspoon ground nutmeg and ⅛ teaspoon ground cloves.
• Pumpkin pie spice: Replace the cinnamon, ginger, and allspice with 1½ teaspoons (3 g) pumpkin pie spice.
• Ginger and allspice: Both spices can be omitted. The cupcakes will still taste delicious with just cinnamon!
• Cream cheese: Replace with ¼ cup (56 g) softened butter for a buttercream-style frosting.

Storage

Refrigerate frosted cupcakes promptly. Do not leave the cream cheese frosting or frosted cupcakes unrefrigerated for more than 2 hours total, or 1 hour if temperatures exceed 90°F (32°C).

Store in an airtight container in the refrigerator for 3–5 days. For longer storage, freeze unfrosted cupcakes in an airtight, freezer-safe container for up to 3 months.

Nutrition

Serving: 1cupcake | Calories: 218.4kcal | Carbohydrates: 27.9g | Protein: 2.9g | Fat: 11.1g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Fiber: 0.3g

We love cheesecake! And this 6" cheesecake recipe is the perfect size. We love our classic cheesecake recipe but has just become to be too much food as our lives have changed. There simply isn't the need for larger sized desserts at this stage in our lives. Perhaps you find yourself in a similar situation or you want to make a smaller cheesecake for a friend for a special occasion or just because. Regardless of your circumstances, we developed this recipe by simply pairing down our original cheesecake and making it even easier to make!

After getting a lot of positive reviews on not using a springform pan, we decided to stick with this method for this 6" cheesecake recipe. Whereas many people seem to love springform pans, we always found them prone to leaking, along with being finicky to clean, close and open. Over time, they get more fallible and they often need replaced. In addition, we just don't have the room to store or the money to spend on all these speciality pans that are only used once or twice a year at best. However, our six inch cake pans are great for everything from batter breads, to small cakes, or this amazing cheesecake recipe.

This is a 6" New York style cheesecake recipe that utilizes a water bath to ensure that velvety smooth center and lightly baked exterior. This cheesecake will melt in your mouth and make you want to eat the whole thing by yourself. But try to resist. This is one of those desserts that is indulgent and full of calories. They are worth every single bite, too.

Step-By-Step Instructions

Below, we will teach you how to make this 6 inch cheesecake recipe in detail. It's not a difficult dessert to make, but it is time consuming and there are some tedious parts. The hardest part is waiting the hours it sits around chilling in the refrigerator.

Step 1: Prepare the Pan

Obviously, you will need a 6" (15cm) cake pan for this cheesecake. If you can find one that is 3" (7.6cm) tall, that would be ideal, but a 2" (5cm) tall pan will work just fine with a little parchment paper. The cheesecake will rise and you need the parchment paper to prevent it from spilling over. It also helps you release the cake when it is ready to serve.

Cut two rectangular strips 1" x 12" (2.5 x 30 cm) of parchment paper. Cut one rectangular strip 3.5" x 19" (9 x 48 cm) of parchment paper. You may choose to cut two 3.5" x 9.5"(9x24 cm) strips instead for easier placement. Trace the bottom of an 6" (15 cm) cake pan and cut out a circle of parchment.

Melt the butter for the crust in a small bowl. With a pastry brush or your fingertips, coat one side of the strips of parchment and the inside of the cake pan. Lay one strip of the 1" x 12" (2.5 x 30 cm) parchment paper across the bottom of the pan and up the sides. About 1" (2.5cm) of paper should extend from the top of the cake pan.

Lay the second strip of the 1" x 12" (2.5 x 30 cm) parchment paper across the bottom of the pan and up the sides in the opposite direction, forming a cross. Again, about 1" (2.5cm) of paper should extend from the top of the cake pan.

With the remaining 3.5" x 19" (9 x 48 cm) strip of parchment paper, wrap the greased side around the inside walls or sides of the cake pan, overlapping to form a circle. Place the 6" (15cm) circle of parchment paper greased side down on the inside of the pan. Set aside. Place your oven rack on the lowest position in your oven and preheat your oven to 325F (160C.)

Step 2: Prepare the Crust

You will need to either purchase crushed graham crackers or do it yourself. Let me warn you, the pre-crushed crackers often have a peculiar taste. This extra step of making your own crumbs is worth it in our opinion. Place the crackers in a ziplock bag and tap with a rolling pin until they are a fine powder. You can also do this in a blender or food processor using the pulse function. Now add in your sugar and mix well.

Using the same bag or a bowl, add two tablespoons of melted or really soft butter.

Mix until the crumbs are well coated. The bag comes in handy here as you won't make a mess. And you can always wash it out and reuse it a few times.

Pour your graham cracker crumb mixture into the bottom of your pan.

Using your hands, press down firmly. You can also use the bottom of a jar or glass lightly oiled to really compact the base of crumbs.

Finally, you want to bake the crust 5 - 10 minutes on the bottom rack or until you just start to smell the crust and it takes on a golden hue. Let the pan cool on a wire rack as you prepare your filling.

Step 3: Prepare the Filling

This is the time to be honest. Did you bring your ingredients to room temperature or a softened stage? Room temperature can be subjective and can vary region to region and whether or not you use artificial means to heat and cool your home. For the industry standard, room temperature means the items are cool to the touch and the center of the ingredient reads 65 - 68 F (18 - 20 C.) It's on the cooler side of rooms. We like to refer to softened rather than room temperature as a result. You need this stage for the cream cheese to whip smoothly. Otherwise, you will end up with chunks of unincorporated cream cheese throughout your cheesecake ruining the taste and flavor. So don't skip this step. It's crucial to having a successful cheesecake!

Once you have softened your cream cheese, blend it by hand or mixer until its nice and smooth like you see below. You don't want to create air in the batter. You are just looking for a velvety smooth consistency. So mix with a low and steady speed.

At this point, add in the yogurt or sour cream, vanilla and salt. We mix this in on a low speed as well until it's smooth. The yogurt will save you fat and calories whereas sour cream is traditional. Both will have similar texture and taste in the end. You can chose which one you prefer.

The mix will still be quite thick at this point. Take the time to see if there are any lumps in the batter. Scrape down the sides and make sure everything is well blended. If you see any lumps, allow the batter to sit for 5 minutes and beat on low for 30 seconds. Once the batter is smooth, you can move onto the next step.

Now is the time to add the sugar. If you want to have a more tangy cream cheese, you can reduce the sugar to 1/2 cup (100g.) If you want a really sweet cheesecake where you can't even really taste the sharpness of the cream cheese, you can up the sugar to 3/4 cup (150g.) We recommend trying 2/3 (134g) to start out with and adjust as you make more. Most people seem to prefer the recipe as it as written. However, there are those of us who either aren't fans of sugar or that totally love sugar. And we wanted to mention that this recipe can be customized to your liking.

Before you add in the eggs, look at your batter. It should look like this. You can give it a little taste at this point and see how you are liking the flavor. Want more sugar? Add it before you go further! Want more vanilla? Splash some in! Otherwise, let's move on.

In a separate bowl, you'll want to crack two large eggs. I hope you listened to me and brought them to room temperature. If not, before you crack them, sit the eggs in the shell in a bowl and cover them with hot tap water. Let them sit for 10 minutes and you will be good to go. Dry off the eggs and proceed.

Beat the eggs slightly until they are scrambled like this. Don't beat them too long as this can lead to sunken middles, soufflé tops and cracks. You don't want to create too much air as it will create havoc in cheesecakes.

Now we add the eggs to the cream cheese batter and mix either by hand or using a mixture until just combined. Really take care not to over mix at this stage for the creamiest, silkiest cheesecake.

Scrap down the sides as needed to make sure it is well combined. The batter should look like the picture below. Smooth and creamy.

Pour and level the cheesecake batter into the prepared cake pan. Tap the cake pan against the counter a few times to get rid of any large air bubbles. Set aside.

Step 4: Create a Water Bath

Now you will need a separate cake pan that is at least 2 inches (5cm) larger than your 6" (15cm) pan. This will ensure a nice even baking. Here we are using a 9" (23cm) cake pan. Place your cheesecake in the center and carefully pour hot tap water around into the larger pan. Do not pour it into the cheesecake pan and take your time so water doesn't splash into the rim of the center pan. You need water to come up halfway of the sides of the cheesecake pan. This will take around 1 - 1 1/2 cups of water (240 -300mL.)

Step 5: Bake

Now, you want to carefully transfer the pans to your oven's bottom rack. Do not slosh it around. Walk slowly so the water doesn't spill into the cake or oven. You want to bake any 6" cheesecake recipe low and slow to avoid over-baking or excessive browning. You will bake the cheesecake until the center just wobbles when shaken. The center temperature will reach 160 (71C) when it's ready. Expect this to take at least an hour.

Step 6: Cool

Once the cheesecake is cooked, turn off your oven and prop open the door. Let it cool in the oven for 45 minutes. If you cannot do this step, then just bring it to the counter. The slow cooling down helps prevent cracks and sunken middles. This slow cooling is mainly for cosmetic purposes.

Now that you have cooled the cheesecake in the oven, remove it from the water bath and place on a wire rack to finish cooling.

Loosely place a piece of plastic wrap on the top of the cooled cheesecake and leave it in the pan. Now you must chill down the cheesecake in the refrigerator for at least 4 hours, but preferably overnight. Yes, at least 4 hours. It is not negotiable as the cheesecake needs this time to fully set.

After it has cooled for several hours or overnight, gently run a knife around the inside of the pan and lift up on the tabs of parchment paper to release it. Carefully lift out the cheesecake and place on a serving platter. Remove the parchment paper. You are now ready to serve! Top with your favorite toppings or enjoy it plain.

Alternative Baking Method

Are water baths necessary to bake this 6" cheesecake recipe? Well, no.  Baking without a water bath will change the texture slightly (think pumpkin pie) and may cause cracks, especially as it cools. But it will taste lovely. The top will also be more prone to browning and splitting as it cooks much faster, so you have to watch it carefully. To use this method, raise the temperature slightly and bake for a shorter duration. You may need to tent the top if you choose this method. We highly recommend using the water bath method whenever possible. Below is a cheesecake without a waterbath. Notice the browning on the top and a that it also has a bit of a leathery look to it.

Substitutions and Tips

Here are some common substitutions and tips for this cheesecake recipe.

• Substitute graham crackers for your favorite shortbread type cookie or biscuit. Shortbread, vanilla wafers, digestive biscuits and oreo cookies without the filling are a few good examples. You need enough to end up with 1/2 cup (76g) of crumbs.
• Add some spice to your crumb base. Try 1/2 tsp of ground ginger or cinnamon.
• Using a water bath can sometimes etch or mar some pans or leave behind a chalky residue if you live in an area with hard water. This is to be expected. It is best to use an older or cheap pan with this realization.
• Instead of plain yogurt, you can try vanilla yogurt for a more intense vanilla flavor. This will also make the cheesecake sweeter so you may want to hold back some of the sugar and taste the batter prior to adding the eggs and adjust the amount of sugar as desired.
• Parchment paper is vital for this recipe. If you don't have it, wait until you do. Without the parchment, the filling may spill out into the oven while baking and will not remove from the pan without falling apart.
• If using a springform pan, wrap the outside of the pan with two layers of heavy duty aluminum foil to prevent water seepage. Make sure to still use parchment paper for the walls of the pan so that excess doesn't spill over as it bakes.
• Sometimes, the top can get a light browning like shown above. This can happen if you leave the cheesecake to cool in the oven a little too long, have placed it on an upper rack or bake it a tad too long. I forgot I was cooling my cheesecake and went on a long walk. This is only cosmetic and doesn't affect the flavor. It is easily hidden with some whipped cream, fresh berries or compote.

Storage

Cheesecakes must stay chilled in the refrigerator until ready to eat and leftovers must be returned to the fridge promptly within 1 - 2 hours depending on the temperature for safety. Bring out cheesecake 20 - 30 minutes before serving.

For longer storage, wrap the cheesecake well with plastic wrap or use an airtight container and store cheesecake up to 5 days in the refrigerator or 2 months in the freezer. Do not store around foods with strong odors such as onions or garlic as cheesecakes tend to absorb smells and flavors of items around them. To bring cheesecake to room temperature from frozen, place frozen cheesecake in the fridge overnight for at least 8 - 12 hours.

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6" Cheesecake Recipe

This classic creamy cheesecake is easy for the beginner. The tang of sour cream, the zip of the cream cheese and just the right amount of sugar makes this a traditional cheesecake just begging to be eaten. It's quick to put together and a great dessert for any occasion. You can bake it in a water bath for a more creamy, even texture to have the traditional French style cheesecake or bake it straight in the oven for a New York Style type of cheesecake with its classic firmer texture. You don't need a springform pan for this cheesecake, as we will show you how to use a classic cake pan.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 8 hours hours

Total Time 9 hours hours 45 minutes minutes

Servings 8

Calories 303.3kcal

Equipment

• 6" (15cm) cake pan
• 8" (20cm) cake pan or larger for water bath
• Parchment paper

Ingredients

For the Filling

• 2 pkgs (454g) cream cheese
• ⅔ cup (133g) sugar
• 2 large (100g) eggs
• ¼ cup (60g) plain yogurt or sour cream
• 1 tsp (5mL) vanilla
• ⅛ tsp (.625g) salt

For the Crust

• ½ cup (76g) graham cracker crumbs
• 2 tbs (28g) melted butter
• 1 tbs (12.5g) sugar

Instructions

• About 1/2 hour before starting, remove cream cheese, sour cream and eggs from the fridge. Bring to room temperature.
• Position the oven rack on the lowest position available. Preheat Oven to 325F (160C.)
• Cut two rectangular strips 1" x 12" (2.5 x 30 cm) of parchment paper. Cut one rectangular strip 3.5" x 19" (9 x 48 cm) of parchment paper. Trace the bottom of an 6" (15 cm) cake pan and cutout a circle of parchment.
• Melt butter in microwave or on stove top. Using a small amount of the melted butter, grease one side of the parchment paper and the inside of the cake pan. Lay out two of the strips in a criss cross pattern on the bottom inside of the pan and up the sides. Place the other two strips on the inside on the walls or sides of the pan. Place the circle on the bottom inside of the pan.
• Crush up 5 full sheets of graham crackers in a baggie or blender until you have 1/2 cup of fine crumbs. In a small bowl, mix together the crumbs and the remaining melted butter until moistened. Press the crumbs firmly into the bottom of the pan. If desired, you can press some up the sides as well. Bake the crust for 5 minutes and carefully remove to a wire rack to cool.
• In a large bowl, beat cream cheese until smooth on a low speed. Add in the yogurt or sour cream, vanilla and salt. Mix until just blended. Beat in the sugar.
• In a small bowl, beat together the eggs until combined. Add to the cream cheese mixture and beat on low until just mixed. Do not over mix.
• Pour mixture into the pan and level. Tap a few times to release any air bubbles.
• Place this pan in a larger pan and carefully pour hot water into the larger pan until it comes about 1/2 way up the sides.
• Bake 60 - 75 minutes or until center just wobbles and temperature reaches 160F (71C.) Turn off oven, prop open the door and allow it to cool slowly for 1 hour. Remove from oven and water bath and finish cooling at room temperature.
• Chill cheesecake in pan 4 hours or overnight in the refrigerator. For best results, leave it overnight or 8 hours. Carefully remove from pan and slice. Cheesecake must stay chilled. Store any leftovers in fridge within one hour.

Notes

You can bake this without a water bath.  Preheat oven to 350F (180C.)  Bake 50 - 60 minutes or until center reaches 160F (71C) and just slightly wobbles when moved.  Cool at room temperature before moving to the fridge.

Baking without a water bath will change the texture slightly (think NY style or pumpkin pie) and may cause cracks.

If using a springform pan, wrap the outside of the pan with two layers of heavy duty aluminum foil to prevent water seepage.

Nutrition

Serving: 1slice | Calories: 303.3kcal | Carbohydrates: 18.2g | Protein: 5.7g | Fat: 23g | Saturated Fat: 13.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Fiber: 0.9g

This is a lovely chocolate cupcakes recipe that is not only delicious, but also easy to make. It is inspired by our equally delicious and fantastically easy chocolate cake. You don't need expensive chocolates to make these fabulous cupcakes, either. Just ordinary cocoa powder is all we need. You can even jazz it up with some dark cocoa powder if you like, but the generic works great too. But, be forewarned: You may want to eat the entire dozen. They are so wonderful that you will find yourself eating "just one more" and looking down realizing you are licking the final bit of crumbs off your fingers. We jest of course. Or do we? Either way, let's get back on track.

These cupcakes are soft and delicate with a melt in your mouth chocolate cake. They are so light and airy you'll wonder how they aren't an angel food cake and if there is any fat in them. They have a decadent texture that you can't quite compare to other cakes. This is what the magic of buttermilk performs in baked goods.

Here in Appalachia, buttermilk is the secret to tall and fluffy pancakes along with zippy and zesty lemon cupcakes. If you don't have buttermilk, there is a substitute. But you will not get the same flavor profile with that lovely tangy taste or the same loft. I highly recommend buttermilk for the best results. The substitute will still give you excellent cupcakes but you won't know what you're missing if you don't try buttermilk. Any baker that tells you a substitute is just as good isn't country enough for us. Everyone that grew up within the hollers, hills and valleys of the mountains will tell you buttermilk makes baked goods better. Let me prove it to you with this chocolate cupcakes recipe!

Step-By-Step Instructions

Now that we have learned about the cupcakes themselves, let's go over how to make them. It's a simple process.

Step 1: Mix the Dry Ingredients

First, you'll want to add the flour, sugar, cocoa powder, baking soda and salt into a large bowl. You can use any type of cocoa powder you like. Generic works just as great as the expensive brands in this recipe. We like to switch it up!

Next, you'll either sift (which is best) or whisk the ingredients together. Make sure there are no lumps of cocoa or flour and it's well incorporated.

Step 2: Gather and Mix the Wet Ingredients

Now, set that aside and gather all the wet ingredients. If you don't have any vanilla, just leave it out. Imitation works well, too. Or if you want to spruce them up, use some orange extract instead for a citrus punch!

Place all the wet ingredients into a larger bowl. The hardest part of the recipe is doing the dishes.

Whisk them together for a few seconds or so. If you don't own a whisk, beat the ingredients with a fork.

Step 3: Combine the Wet with Dry Ingredients

Pour the dry ingredients in all in at once! Sifting is even nicer if you want to ensure there are no lumps, but it's not necessary.

Whisk the two together just until there are no more lumps. This takes about 30 - 90 seconds. The batter will be runny, which is normal.

Step 4: Divide the Batter and Bake the Cupcakes

The challenge of the recipe will be getting them into the pan without making a mess. If you spill any on the sides of the pan, wipe it off with a damp rag or paper towel.

Bake them until the tops are light and springy. Try not to over-bake chocolate as it dries out the cupcakes. Although, this recipe is a little more forgiving than many cupcakes out there.

Carefully remove them from the pan after 5 minutes and cool completely before storing or frosting.

Step 5: Make the Frosting and Decorate

You'll want to make your frosting after the cupcakes have cooled. While the cupcakes are cooling, you could bring your ingredients to a softened texture. Do not allow the butter to melt. You just want it to be squeezable and yield to pressure.

To ensure the frosting has a smooth texture, beat the butter first and then add in the shortening. Beat the shortening, butter and vanilla together until smooth.

Gradually add in the cocoa powder and powdered sugar a spoonful at a time. Thin with milk if desired.

Now have some fun decorating. Use a knife, or a spoon or even a piping tip. You can make some pretty flowers. Or simply make swirls with a 1M piping tip. It's not hard to learn the basics!

Substitutions

Here are some common substitutions for the chocolate cupcakes recipe.

• If you do not have shortening, use twice the amount of butter. You may not need any milk to thin out the frosting as butter has less fat than shortening and will produce a smoother consistency. You may also use all shortening, but you may need to add additional powdered sugar and milk to get a sweeter and thinner frosting.
• Margarine can be used in place of butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Try dark cocoa powder or other variations for more interesting flavors. Use the same amount as listed in the recipe.
• If you do not have vanilla, you can omit it or substitute for imitation.
• If you do not have baking soda, use 1 tsp (4g) baking powder.

Storage

For best results, these cupcakes will taste best within the first 2 days of baking. Store covered at moderate temperatures. If the temperature is too warm, the frosting will begin to melt quickly.

The cupcakes can be stored in an air tight container up to 5 days on the counter in cooler temperatures. They can also be frozen up to three months if stored properly. For best results, freeze the cupcakes unfrosted. Thaw in the container to avoid condensation. Frost the cupcakes once they have come back to room temperature.

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Chocolately Chocolate Cupcakes Recipe

This is an easy chocolate cupcake recipe with rich chocolate buttercream frosting. You can use cheaper cocoa powder and get a delicious chocolatey flavor by using a secret weapon: buttermilk! My grandma really knew her way around a kitchen. I think you'll love this as much as we do.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Calories 320.9kcal

Ingredients

Cupcakes

• 1 cup (200g) sugar
• 1 cup (150g) flour
• ¾ cup (180mL) buttermilk
• ⅓ cup (80mL) oil
• 2 large (100g) eggs
• ⅓ cup (27g) cocoa powder
• ½ tsp (2.5mL) vanilla
• ½ tsp (3g) baking soda
• ¼ tsp (1.25g) salt

Frosting

• 2 cups (250g) powdered sugar
• ¼ cup (56g) softened butter
• ¼ cup (48g) vegetable shortening
• 2 tbs (10g) cocoa powder
• 1-2 tbs (15-30mL) milk
• 1 pinch (.5g) salt

Instructions

• Preheat oven to 325F (160C.)
• In a medium bowl, combine flour, sugar, cocoa powder, baking soda and salt. Set aside.
• In a large bowl, whisk together eggs, oil, buttermilk and vanilla. Whisk in flour mixture until there are no lumps, about 30 seconds.
• Line with cupcake liners or grease and flour a muffin tin. Divide the batter equally between the tins. Bake 18 - 22 minutes or until toothpick inserted in center comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Let sit in pan for 5 minutes; remove to a wire rack to cool completely before frosting.

For the Frosting

• In a large bowl, beat butter, shortening and salt until creamy. Beat in the cocoa powder. Slowly add powdered sugar, 1 spoonful at a time so the sugar has time to dissolve. Beat in milk 1 tsp (5mL) at a time until desired consistency. Spread or pipe frosting onto cooled cupcakes.

Notes

More cocoa powder can be used in the frosting recipe for a deeper chocolate taste.  Add one teaspoon (1.67g) at a time, tasting between each addition.  

Dark cocoa powder can be substituted for a richer less sweet chocolate taste.

Butter can be used in place of vegetable shortening for the frosting.  Likewise, vegetable shortening can be used in place of the butter.  Simply use 1/2 cup (113g) of softened butter or 1/2 cup (96g) of shortening.  If you use all shortening, you may need to add additional powdered sugar to taste.

Nutrition

Serving: 1 | Calories: 320.9kcal | Carbohydrates: 45.6g | Protein: 2.6g | Fat: 15.1g | Saturated Fat: 5.7g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 4.3g | Fiber: 1g

Lemon cupcakes is an old fashioned yet timeless recipe. . Sometimes, when a recipe is perfected, old-fashioned or not, you carry it with you for generations. The bright and cheerful flavor of lemons shines through and is complimented by the tang of buttermilk and rich buttery cake. If you don't have access to buttermilk, you can make your own using this substitute.

However, for the best results and the truest of flavors, we highly recommend you go out and buy that wonderful buttermilk. Buttermilk not only gives a lovely, tangy taste to the cupcake, but it also creates airiness and a nice crumb structure. The substitute will do a good job, but the flavor complexities are gone. There are lots of things you can make with leftover buttermilk. From pancakes to a quick and easy chocolate cake. You could also drink it. It's actually very delicious. And many people with lactose intolerance can enjoy a nice cold glass of buttermilk.

If you love lemon, try out this easy madeira style loaf cake. It is just and bright and cheerful as these cupcakes but with even less effort and time preparing.

Step-By-Step Instructions

Below, we will teach you how to make this cheery lemon cupcakes recipe with a few simple steps. As with all good lemon recipes, it starts with ripe lemons.

Step 1: Zest and Juice a Lemon

Wash a lemon with running cool water and dry completely. Zest the peel until it is pale yellow. If you see white, stop. That is the pith and can taste quite bitter. Next, cut the lemon in half and squeeze our the juice. Remove the seeds by running the juice through a fine strainer or pick them out.

Step 2: Mix the Dry Ingredients

In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, cream together softened butter and sugar.

Step 4: Add the Flavoring and Eggs

Add in some of the lemon zest and juice. Beat until smooth.

Add in the eggs, one at a time, beating throughly until the mixture is smooth and no longer curdled looking.

This is what the mixture will look like when it's curdled. This is normal. Keep beating until smooth.

We add the second egg. Beat until smooth and fluffy.

Step 5: Alternate Remaining Ingredients

Pour in 1/4 of the flour mixture. You will be alternating the flour mixture and buttermilk in stages until well combined. This helps make the cupcake light and airy.

Beat in the flour until just combined.

Scrape down the sides so that all the flour is incorporated.

Beat in 1/3 of the buttermilk until well combined on a low speed.

Scrape down the sides.

Add in another 1/4 of the flour mixture.

Beat on low in until combined.

You will continue to alternate buttermilk and flour mixture.

Mixing on low between additions.

Add the remaining flour and mix on low until well blended.

The batter will be soft and fluffy in the end.

Step 6: Prepare the Cupcakes

In a cupcake tin, butter each tin or line with paper liners. We recommend liners for easier cleanup, decorating and sharing.

Divide the batter equally.

Step 7: Bake the Cupcakes

Bake the cupcakes until they are a light golden brown and the top springs back when lightly pressed.

Let the cupcakes cool for several minutes in the tin before removing to a wire rack to finish cooling.

Step 8: Prepare the Frosting

In a large bowl, beat softened butter until smooth.

Add in the lemon juice.

Beat in powdered sugar a spoonful at time until you have added all the sugar.

The frosting will look like this. Wait, we need to turn on more lights! You can also add a few drops of yellow food coloring and mix them in.

Your cupcakes are now ready to frost. We recommend using a 1M piping tip for pretty swirls.

Substitutions

Here are some common substitutions for the cupcake recipe.

• Bottle lemon juice or lemon extract can be used in place of fresh lemons. It will change the taste slightly, but they will still be wonderful.
• If using lemon extract, use 1 tsp (5mL.) For bottled use, use equal amounts.
• Margarine can be a substitute in place of the butter.  Swap equal amounts.  Vegetable spread is not recommended due to the low fat and high water contents.  
• Instead of pecans, use walnuts or dried fruit in equal amounts.

Storage

These lemon cupcakes are best served on the same day or the very next morning since they are made with butter. Baked goods made with butter will dry out very quickly and flavor is optimal on the first day. Because butter based cakes dry out quickly, it's always recommend that you eat them in the same day whenever possible. But don't worry, you won't have any trouble eating these delicious cupcakes in a flash. And whenever possible, don't store buttered cakes in the fridge. They will only dry out faster. If you need these cupcakes to last longer, no problem! Simply swap out the butter for margarine. They will keep for days thanks to the oils present in margarine.

Store in an airtight container up to 3 days to help retain the texture and flavors. Cupcakes may be stored tightly wrapped in the freezer for up to 3 months, but it will change the crumb structure the longer they are stored. Thaw in container on the counter for several hours before serving. The buttercream can be frozen up to 4 months in an airtight container. Thaw overnight in the fridge for best results. Bring to room temperature and rewhip buttercream before frosting the cupcakes.

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Lemon Cupcakes Recipe

These cupcakes are zesty and bright with the use of real lemons to bring out the zippy flavor of cheeriness. By also using buttermilk, we will really bring out a tangy and pleasant flavor of this happy little fruit. This is an easy recipe that packs a big punch of flavor!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 276kcal

Ingredients

Cupcakes

• 1 ¼ cup (187.5g) flour
• ½ cup (120mL) buttermilk
• ⅔ cup (133g) sugar
• ½ cup (113g) softened butter or margarine
• 2 large (100g) eggs
• 1 tbs (15mL) lemon juice
• 1 tsp (1g) lemon zest
• ½ tsp (3g) baking soda
• ½ tsp (2g) baking powder
• ¼ tsp (1.25g) salt

Frosting

• 2 cups (250g) powdered sugar
• ½ cup (113g) softened butter
• 1-2 tbs (15-30mL) lemon juice

Instructions

For the Cupcakes

• Preheat oven to 325F (160C.)
• Rinse and pat dry a lemon under cool running water. Zest and juice into separate containers. Set aside.
• In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream butter, sugar, lemon zest and juice. Beat in eggs, one at a time until batter is light and fluffy. Add in 1/4 of the flour mixture and combine. Next, mix in 1/3 the buttermilk. Alternate 1/4 of the flour mixture and 1/3 of the buttermilk until all ingredients have been combined. Do not over mix.
• Divide equally into a muffin tin greased and floured or lined with cupcake liners.
• Bake 16 - 22 minutes or until toothpick inserted in center comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Let sit in pan for 5 minutes; remove to a wire rack to cool completely before frosting.

For the Frosting

• In a large bowl, beat butter until creamy. Slowly add powdered sugar, 1 spoonful at a time so the sugar has time to dissolve. Beat in lemon juice 1 tsp (5mL) at a time until desired taste and consistency. Spread or pipe frosting onto cooled cupcakes.

Notes

If desired, a small amount of the lemon zest can be reserved for the frosting or for decoration.  

You can substitute bottled lemon juice in place of fresh lemons if you cannot find lemons in season.

Margarine can be used in place of butter in equal amounts.  Vegetable spread is not recommended.

Nutrition

Serving: 1cupcake | Calories: 276kcal | Carbohydrates: 30.8g | Protein: 2.6g | Fat: 15.9g | Saturated Fat: 9.8g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Fiber: 0.1g

Absolutely! Do you love vanilla cupcakes but can't have dairy? Or perhaps you want a cupcake but don't have any butter or milk in the fridge. Then this vanilla cupcake recipe without butter or dairy will be just up your alley! By using oil instead of butter and shortening or dairy-free margarine for the frosting, you can have a cupcake entirely free of dairy products. Not only is it possible, but it is wonderful, tender and moist. This is an oil-based cupcake and it will last for weeks as opposed to days for dairy based cakes.

If you enjoyed this cupcake recipe without butter and now want to make a chocolate cake without dairy or eggs, try out this recipe. And stick around as we frequently make recipes without dairy on this site since we personally cannot eat most dairy products. Not only are many of our recipes dairy free, but they are downright tasty!

The vanilla cake will not only be dairy free, but it will be tender and moist with a strong vanilla flavor. You can use any type of cooking oil you like. Coconut oil will give a nice tropical feel, olive oil will give some fruity undertones with just a bitty of tang to it. Canola or vegetable oil will allow the vanilla to shine through. Be sure to use a good quality vanilla as this is the star in this recipe!

By using shortening or non-dairy margarine for the frosting, you will have to add more sugar than normal to help balance out the flavor. Vegetable shortening doesn't have much of a flavor at all and is rather flavorless. So again, the vanilla will shine through. Margarine on the other hand can be very flavorful depending on the brand, but the texture needs more sugar to keep it stable. We will recommend starting with the amounts given below and adjusting the sugar as needed. You may find this to be the perfect ratio. We sure do! But you are in charge of your baked goods. Let's get to baking!

Step-By-Step Instructions

This vanilla cupcake recipe without butter is easier to make than cupcakes with butter. In fact, they are so easy to make, you may never want to make a butter cake again and will start looking for other cake recipes without dairy.

Step 1: Mix the Dry Ingredients

In a small bowl, combine the flour, baking powder and salt. Set aside.

Step 2: Mix the Wet Ingredients

In a large bowl, add your eggs. You want the eggs to be at room temperature or just below for best results.

Then add the sugar, oil and vanilla.

Whisk together until well combined.

Then add your flour mixture from earlier and whisk until there are no lumps. It will be a thin batter.

Step 3: Bake and Cool the Cupcakes

Line the tin with cupcake liners. Or use baking spray or grease and flour each tin with oil. We recommend liners. Divide the batter equally among each tin.

Bake until a toothpick inserted comes out clean and if you press on the top, it bounces back. Cool in the pan for several minutes.

Remove to a wire rack to finish cooling.

Step 4: Prepare the Frosting

You'll need shortening or margarine without dairy. We recommend using name brand or a generic you've used before. Some generic shortenings can be greasier than expected.

Beat the shortening until smooth.

Next, add in the vanilla.

Then, gradually add the powdered sugar. Add a bit of water if you need to thin out the consistency.

Beat until smooth, about 1 - 2 minutes after you add all the powdered sugar.

Now you can decorate your cupcakes. A 1M will make a pretty swirl on top. Or just spread the frosting on with a butterknife. It will taste just as nice.

Substitutions

Here are some common substitutions for this recipe.

• Soy, oat or almond milk can be used as a substitution for the water in the frosting for additional flavor.
• If you do not have shortening, use vegan butter. It will be dairy free. You may need to add more powdered sugar to get the right consistency for frosting. Add an additional tablespoon (8g) at a time.
• If you do not have vanilla, you can use another extract in equal amounts or substitute for imitation.
• Try adding the zest of a lemon to the batter for a bright and cheerful flavored cupcake.

Storage

For best results, these vanilla cupcakes will taste best within the first 3 days of baking. Store covered at moderate temperatures. If the temperature is too warm, the frosting will begin to melt quickly.

The cupcakes can be stored in an air tight container up to 5 days on the counter in cooler temperatures. They can also be frozen up to three months if stored properly. For best results, freeze the cupcakes unfrosted. Thaw in the container to avoid condensation. Frost the cupcakes once they have come back to room temperature. The buttercream can be frozen up to 4 months in an airtight container. Thaw overnight in the fridge for best results. Bring to room temperature and rewhip buttercream before frosting the cupcakes.

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Vanilla Cupcake Recipe without Butter or Dairy

These are tender and moist vanilla cupcakes without butter or dairy. By using oil and shortening, you can have a delicate and delicious vanilla cupcake without having to use dairy products. This is a perfect recipe for those with dietary restrictions. And it's easy to make!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 people

Calories 371.3kcal

Ingredients

Cupcakes

• 1 cup (150g) flour
• 3 large (150g) eggs
• ¾ cup (180mL) oil
• ¾ cup (150g) sugar
• 1 tsp (4g) baking powder
• 1 tsp (5mL) vanilla extract
• ½ tsp (2.5g) salt

Frosting

• 2 cups (250g) powdered sugar
• ½ cup (96g) vegetable shortening
• 1-2 tbs (15-30mL) water
• 1 tsp (5mL) vanilla extract

Instructions

• Preheat oven to 325F (160C.)
• Line a muffin tin with paper liners or grease and flour each tin.
• Combine flour, baking powder and salt in a small bowl. Set aside.
• In a large bowl, whisk eggs, oil, sugar and vanilla until smooth.  Add flour mixture and mix until you no longer see lumps, about 1 minute.  Divide evenly into muffin tin.
• Bake 17 - 22 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Cool in pan for 5 minutes; remove to wire rack to finish cooling.

Frosting

• On low speed, beat shortening until smooth. Mix in vanilla. Gradually beat in powdered sugar a spoonful at a time to prevent a grainy texture. Add water if needed 1 tsp at a time until desired consistency is achieved. Spread or pipe frosting on cooled cupcakes.

Notes

Margarine can be used in place of the shortening.

When using vegetable shortening, some people find they need to adjust the vanilla and sugar to their desired taste. 

Soy, oat or almond milk can be used as a substitution for the water for additional flavor.

Nutrition

Serving: 1cupcake | Calories: 371.3kcal | Carbohydrates: 23.3g | Protein: 2.5g | Fat: 23.3g | Saturated Fat: 3.7g | Polyunsaturated Fat: 7.7g | Monounsaturated Fat: 11.2g

Today we will show you how to make a tasty spiced swiss roll with this easy recipe. This cake is made with some of the more affordable spices. Allspice is used instead of cloves and nutmeg because it is more readily available and has a similar flavor profile in the end. Feel free to swap out the allspice and halve it between cloves and nutmeg. Or leave it out altogether. Or perhaps omit all the spices and replace it with 1 1/2 tsp of pumpkin pie spice for the season. That's about 3 grams worth of that lovely spice mixture.

However you decide to make it, a spiced swiss roll is a great way to make a last minute dessert that is cheap on ingredients, does not as many calories as a traditional cake and is always well received as a gift or given to guests. It's also a fun way to make a pretty dessert without a lot of effort or preparation time. Did I mention these freeze really well up to three months?

And we will also practice improving our photography skills along the way. One of these days, we will have beautifully staged photos with lovely lighting and mouth watering appeal. But not today. Today, we bake cake and work on improving the photos one by one. Also, if you like seasonal desserts, try out our pumpkin squares recipe. It's just as easy if not easier to make as our spiced swiss roll and equally delicious.

Step-By-Step Instructions

Making swiss rolls or roulade cakes look difficult, but they don't have to be! In fact, they are quite simple and even fun to make. You just have to be prepared.

Step 1: Prepare your Pan

First, prepare your pan. You want to generously grease the bottom of your pan and line the bottom with parchment. The parchment will help the cake release. Now you can go out and buy a special "jelly roll" pan if you plan to make swiss rolls on a regular basis. But if not? Simply use a 9x13 (23x33cm) cake pan. It will work just as nicely and most beginner bakers will have this pan or can buy one cheaply at most grocery stores.

Step 2: Gather Your Ingredients

It's always a great idea to gather you ingredients ahead of time. This makes sure you don't forget an ingredient or have run out and didn't realize it. Let the ingredients come to or slightly below room temperature for best results.

Step 3: Combine the Dry Ingredients

Then, we will sift together dry ingredients. This will help them blend into the eggs later. If you don't own a sifter, whisk them together throughly. If you don't on a whisk, use a fork.

The sifter will ensure the cake will be lump free, light and airy. If you plan to bake a lot, we highly recommend buying a sifter. The cheapest will suffice.

Step 4: Combine the Wet Ingredients

Now we want to beat the eggs and sugar until they quadruple in size and are a pale yellow.

This is called the ribbon stage. Beat in the vanilla on a low speed.

Step 5: Combine the Ingredients

Gently fold in the flour and spice mixture until you no longer see any flour or lumps. Using a whisk for this stage will help you keep a lot of air in the batter. Pour the batter into the prepared pan.

Step 6: Bake the Cake

Bake the cake until it is just done. Try to avoid overbaking as this will lead to cracks.

Step 7: Prepare the Towel

While the baking, get out a clean towel. Make sure your work surface has been cleaned.

Dust the towel liberally with powdered sugar. You can also use parchment paper or wax paper in a pinch, but we don't recommend it as it can make the cake soggy as it cools. The towel allows the moisture to be absorbed.

Remove cake from oven and carefully separate sides from the pan with a sharp knife. Do not use a metal knife on a non-stick or pan prone to marring.

Turn the warm cake onto the towel. Carefully remove the parchment.

Roll the towel and cake up using the short side of the towl and let it cool completely. Placing the cake on a cooling rack is advisable.

Step 8: Prepare the Filling

While the cake is cooling, bring the ingredients to room temperature to soften. Beat the butter, then add in the cream cheese and vanilla. Beat until smooth.

Then, add in the powered sugar gradually. Beat on low until creamy.

Make sure your cake is completely cool before proceeding.

Step 9: Fill the Cake

Unroll your cake gently. Taking your time will avoid cracking and tearing.

Spread an even layer of the cream cheese filling onto the cake.

Remove the towel and gently roll up the cake and wrap in plastic wrap. Chill until firm. This can take several hours, we recommend waiting 2 - 4 hours for best results. The firmer the filling, the easier it is to slice.

Step 10: Serving the Cake

After the cake has a chance to chill, we will decorate the top with a fine coating of powdered sugar. Swiss roll cakes tend to be sticky as they cool down and the powdered sugar helps absorb the extra moisture along with improving the appearance and making it easier to cut the cake.

Unwrap the chilled cake and generously dust powdered sugar generously on the top and sides.

Cut off the ends. These are often a bit dry and the swirl isn't yet showing well. The next piece will be magical. Look at beautiful swirl!

The more you cut into the cake, the prettier the swirl becomes. Can you tell which ones were the end pieces? Using a serrated knife is best as it really helps keep that swirl.

Substitutions and Tips

Here are some common substitutions and tips for this easy dough recipe.

• Margarine can be used in place of the butter for the filling. Make sure it is margarine and not vegetable spread as you need at least 80% fat.
• Allspice can be replaced with 1/8 teaspoon (.25g) of nutmeg and cloves.
• You can use pumpkin pie spice in place of all the spices in this cake in a pinch. Use 1 1/2 teaspoons or 3 grams.
• You can omit the ginger and allspice if you don’t have any. It will change the flavor to a cinnamon cake, but it will still be great!
• You do not have to use cream cheese. Replace the cream cheese with 1/4 cup (56g) of softened butter. If using only butter, the cake doesn't need to be kept chilled.

Storage

When it comes to cakes made without fat, they are always best eaten within the first 48 hours after you make it. They don't have a long shelf life as they tend to dry out and stale rapidly. The cake will keep 3 - 5 days before it becomes too dry if well wrapped. Store covered in plastic wrap or an airtight container. Due to the cream cheese filling, this spice cake must stay chilled. Bring the cake to room temperature about 30 minutes before serving for best taste.

Swiss roll cakes tend to freeze quite well! However, spice cakes can lose their flavor when frozen more than a few months. Wrap the cake tightly with plastic wrap either whole or in slices and store up to 3 months for best results. Thaw the cake overnight in the fridge and bring to room temperature before serving. Dust the top generously with powdered sugar.

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Spiced Swiss Roll

This is a fun and easy dessert that is perfect for autumn baking. It tastes beautiful and is full of spices and cream cheese filling.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 10

Calories 222.3kcal

Ingredients

Cake

• 4 large (200g) eggs
• ⅔ cup (100g) flour
• ½ cup (100g) sugar
• 1 tsp (5mL) vanilla
• 1 tsp (2g) cinnamon
• ½ tsp (2g) baking powder
• ½ tsp (1g) ginger
• ¼ tsp (1.25g) salt
• ¼ tsp (.5g) allspice

Buttercream

• 1 cup (125g) powdered sugar
• ½ cup (113g) softened cream cheese
• ¼ cup (56g) softened butter
• ½ tsp (2.5mL) vanilla

Topping

• 2 tbs (16g) powdered sugar

Instructions

• Preheat oven to 375F (190C.)
• Grease and line the bottom of a 9x13 (23x33cm) cake pan with parchment or wax paper.
• Dust a clean, lint free towel generously with powdered sugar. You can also use wax or parchment paper, but they will hold onto moisture as the cake cools and make it more sticky.
• Sift together spices, baking powder, salt and flour. Set aside.
• In a large bowl, whisk eggs and sugar until the eggs become pale yellow, triple in volume and ribbon off the beater.
• Sift dry ingredients into the egg mixture, folding gently. Gently mix in the vanilla being careful not to deflate the batter.
• Pour batter into the prepared cake pan, spreading out as evenly as possible.
• Bake 8 - 10 minutes or until cake springs bake and the sides just start to pull away from the pan. or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Carefully turn out onto sugared towel while still warm. Roll cake and towel up from short end. Allow to cool completely before filling.

Filling

• In a large bowl, mix softened butter, cream cheese and vanilla until creamy. Beat in powdered sugar gradually until smooth.
• Unroll cake, spread out buttercream in an even layer. Gently roll back up cake without the towel. Cover and chill for 1-2 hours to firm up frosting.
• Bring out 1/2 hour before serving. For best presentation, cut off the ends and dust the remaining cake with powdered sugar. Store leftovers in fridge.

Notes

For a tangier filling, reduce sugar to 1/2 cup (62.5grams) or to taste.

Nutrition

Serving: 1slice | Calories: 222.3kcal | Carbohydrates: 30g | Protein: 3.8g | Fat: 10.4g | Saturated Fat: 5.8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.8g

To make this citrus buttercream recipe, you get to make your own decisions. Do you want a key lime icing? Do you want oranges to be the star of the recipe? Or do you want to make a blend of a few fruits? Perhaps you want to try a tart grapefruit? Regardless of the citrus you decide to use, this will be one of the best and easiest American buttercream recipes you've ever made.

You can decide whether or not to omit the salt since the citrus will cut the sweetness out of the frosting for you. I do recommend a pinch to up the flavor, but if you are watching your sodium levels, it isn't going to break the bank. Customize this citrus buttercream to suit your lifestyle!

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Citrus Buttercream

Fresh citrus fruit and rich butter is ideal for summer desserts or for balancing out the cloying sweetness of the traditional American Buttercream.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 234.8kcal

Ingredients

• 2 ½ cups (300g) powdered sugar
• 1 cup (226g) softened unsalted butter
• 2 tsp (10mL) juice
• 1 tsp (1g) zest
• ⅛ tsp (1g) salt

Instructions

• Zest and juice your citrus. You may also use a combination of citrus fruits.
• Cream butter until creamy.
• Add sugar slowly, a spoonful at a time on low speed or mix by hand. This ensures the buttercream is nice and smooth.
• Beat in zest.
• Add up to 2 teaspoons of juice or until desired consistency is achieved.

Notes

You can increase the amount of juice to create a looser consistency. Just take it slow, 1/2 tsp at a time.

Nutrition

Calories: 234.8kcal | Carbohydrates: 25.4g | Protein: 0.1g | Fat: 14.7g | Saturated Fat: 9.3g | Fiber: 0.1g

Oil-based cakes are a favorite as they stay moist longer, freeze well and cost effective. You can make four of these cakes for the price of one butter cake recipe. It also makes these great for bake sales and gifts as they give you a better profit margin. What's not to love about these delicious, portable little cakes?

Loaf cakes are ideal for the beginner as they don't require a lot of skill or ingredients but still tastes wonderful. The cinnamon cake recipe is a great way to explore how spices can make a simple vanilla cake taste completely different with just a simple addition.

Once you learn the basics of cake making, it is simple to create your own recipes. If you want, you can also bake this as cupcakes, a round or square cake. Some basic guidelines are listed in the recipe below. So let's get started showing you how easy this recipe is to make.

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Cinnamon Cake

Cinnamon highlights this simple loaf cake. It makes a big impact without a lot of time or effort. Great for gifts, gatherings and picnics.

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Servings 12 people

Calories 281.9kcal

Ingredients

• 1 ½ cups (225g) flour
• 4 large (200g) eggs
• ¾ cup (180mL) oil
• ¾ cup (150g) sugar
• 1 ½ tsp (6g) baking powder
• 2 tsp (4g) cinnamon
• 1 tsp (5mL) vanilla extract
• ½ tsp (2.5g) salt

For the Glaze

• 1 cup (125g) powdered sugar
• 1-2 tbs (15-30mL) milk or water
• ¼ tsp (.5g) cinnamon

Instructions

• Preheat oven to 350F (180C.)
• Grease and flour a 9x5 loaf tin (23x13cm) or line with parchment paper.
• Combine flour, baking powder, cinnamon and salt in a small bowl. Set aside.
• In a large bowl, beat eggs, oil, and vanilla until smooth.  Beat in sugar.  Add flour mixture and beat until you no longer see lumps, about 1 minute.  Pour into prepared pan.
• Bake 45-55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
• Cool in pan for 10 minutes; remove to wire rack to finish cooling.

For the Glaze

• Mix together powdered sugar and cinnamon. Add milk, one teaspoon at a time, stirring until desired consistency is achieved.
• Spread over top of cake. Allow to air dry for several minutes before slicing.

Notes

If using self-rising flour, omit baking powder and salt.

For a 8″ (20cm) pan, bake approximately 35-40 minutes. 
For a 9″ (23cm) cake pan, bake approximately 25-35 minutes.
For cupcakes, bake 15 – 20 minutes.

Nutrition

Serving: 1slice | Calories: 281.9kcal | Carbohydrates: 33.1g | Protein: 3.6g | Fat: 15.7g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 9.7g

So why the conflict? In the past, margarine was made with a type of fat called trans fats which they found out was incredibly bad for your health. It caused heart attacks, strokes, weight gain and a slew of other health issues. Trans fat is present in milk, cheese butter and meats. So the argument of butter being healthier isn't so strong after all. Especially when you consider that and the amount of saturated fats present. You can read more about that here if you like. The good news is they have since removed or are in the process of removing transfat from man made products, so margarine is back in style! You can even make cakes with margarine that rival a butter cake in texture and taste.

So let's learn a bit about and then how to make margarine frosting. You may find this frosting more soft than traditional buttercream, but you can still pipe simple decorations with it as I will show you below. This frosting should be kept refrigerated until ready to use as well. For a dairy-free frosting that doesn't require refrigeration, go to the classic white frosting recipe.

Despite that, this is a delicious frosting and is one of the cheapest ones to make. You can frost an entire cake for less than one dollar. That's pretty amazing, right? And you can flavor it with any extract out there and use food coloring as well just as you would any other frosting. Margarine frosting is great to practice baking cakes and decorating with as it's so affordable for the new baker. And once you master this frosting, the others are a breeze to work with as this one is the most sensitive to changes in temperature.

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Margarine Frosting

This is great tasting butter-free recipe that uses margarine as a substitute. You can still decorate cupcakes and cakes with this icing and have beautiful results. This frosting is wonderful for those wanting to cut out some saturated fat or dairy out of their diet. Replace the milk with water or juice to make this frosting completely dairy free. It's also very cheap and quick to make!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 76.7kcal

Ingredients

• 2 ½ cups (312.5g) powdered sugar
• ½ cup (113g) softened margarine
• 1 tsp (5mL) vanilla
• 1 tsp (5mL) milk, juice or water
• ½ tsp (2.5mL) vinegar

Instructions

• In a large bowl, beat margarine on medium speed until fluffy.
• Gradually add powdered sugar, one tablespoon at a time, mixing on low speed. Add in vinegar.
• Mix in vanilla.
• Add milk, juice or water until you reach the desired consistency for spreading or decorating.
• Beat until smooth, about 1 minute.

Notes

Vinegar is used to cut the sweetness and is completely optional.  Salt is normally used in frostings with butter or shortening, but margarine is already well salted.  The vinegar helps balance out the flavor.

Water or juice can be used in place of the milk to make the icing dairy-free.  If frosting is thin, chill 30 minutes.

This will generously frost 12 cupcakes, the top of a 9x13" cake or a 6" double layer cake.  Double the recipe for 9" layered cakes or to have enough for decoration.

If you are choosing to use margarine for dairy-free purposes, please check the manufacturer's ingredients.  Some of the newer margarines have started adding milk products such as whey, lactose or buttermilk to their ingredients.  The margarine used to create this recipe is a plant-based, vegan friendly margarine.

Nutrition

Calories: 76.7kcal | Carbohydrates: 12.5g | Fat: 3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.7g

The bakery used to make this cake frosting recipe in large 5 gallon buckets. They would go through pounds and pounds of it throughout the week helping people celebrate their special occasions. But don't worry, you don't have to make a gigantic batch of this icing. Unless you want to.

This frosting recipe is enough to generously frost a dozen cupcakes or that cake you made in a 9x13 dish. We found most people want to try out a frosting before committing to making large batches. You can double the recipe to frost a double layer 9" cake. It will even leave you leftovers to practice making flowers, basket weaves and writing a message on top.

This is a dairy-free white frosting. This recipe allows bakeries to safely store the icing at room temperature for several weeks at a time. They wouldn't have to worry as long as they started with clean equipment and hands. You only have to cover it in a tight fitting container to keep it from drying out. However, the fridge or freezer is recommended if you aren't going to use it within a day or two. This cake frosting recipe keeps about 6-8 weeks in the fridge. It can stay for around 6 months in the freezer if you use a freezer safe container. You just want to bring it to room temperature and whip it a minute to create some volume in the icing.

This classic white frosting is an American Buttercream without butter or dairy. Therefore, it is great for those with dietary restrictions. It's also about half the saturated fat and no cholesterol! So for those watching their weight, it can be eaten in moderation without the guilt.

You can also replace the water for milk or cream for an added richness. Instead of vanilla, use any flavoring you like. Perhaps some orange flavored icing? And feel free to use some food coloring to decorate your baked goods. This grocery store frosting is a crowd favorite.

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Bakery-Style Frosting

If you want to decorate cakes or cupcakes with the type of icing found in most grocery store bakeries and delis across the country, this is the recipe they often use. This is the dairy-free version and can be kept covered on the counter for weeks.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 96.7kcal

Ingredients

• 3 cups (375g) powdered sugar
• ½ cup (96g) shortening
• 2 tsp (10mL) vanilla
• 1-4 tbs (15-60mL) water
• ⅛ tsp (.75g) salt

Instructions

• In a large bowl, beat shortening, vanilla and salt with a mixer on medium speed until fluffy.
• Gradually add powdered sugar, mixing on low speed.
• Add water 1 tbs at a time, beating until desired consistency is achieved.
• Mix on medium speed until smooth, about 1-2 minutes.

Notes

Using clear vanilla will make the frosting even whiter.

Milk or cream may be used in place of the water for a richer flavor.  Water is frequently used to both make it dairy-free and to let the frosting keep for several weeks on the counter covered without refrigeration as this recipe is made in large batches in delis.

This will generously frost 12 cupcakes, the top of a 9x13" cake or a 6" double layer cake.  Double the recipe for 9" layered cakes or to have enough for decoration.

Keep covered until use.

Nutrition

Calories: 96.7kcal | Carbohydrates: 15g | Fat: 4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.8g