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    Red Velvet Brownies

    January 22, 2023 by Tasia 6 Comments

    pile of red velvet brownies

    Fudgy, EASY red velvet brownies! This homemade brownie recipe makes the best, chewy and indulgent brownies. Made with cocoa powder and drizzled with a simple cream cheese icing.

    pile of brownies

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Want to know a secret?

    Chocolate isn't my favorite. Often times it's too overwhelming for me, which is why red velvet is a flavor I adore. I know, I know; people have all kinds of opinions about red velvet! But I personally think it's great for Valentine's Day or Christmas or just because.

    If red velvet is your thing; try my red velvet sugar cookies or pink velvet cake.

    If rich, fudgy, chocolatey brownies are more your thing; try one bowl brownies, funfetti brownies or Irish cream brownies.

    why you will love this from scratch brownie recipe

    • One bowl ~ #winning with less dishes to wash!
    • Easy ~ it takes about 10 minutes to prep the brownies and get them in the oven.
    • Texture ~ the brownies bake up thick with a soft, chewy and fudgy bite.
    stack of brownies with a glass of milk

    what do red velvet brownies taste like?

    Red velvet brownies are made with cocoa powder, a decent amount of vanilla and some red food coloring. They are not as rich as a chocolate brownie, but have a light chocolate taste.

    Big E has been calling them "red-ies". She says if we call chocolate brownies "brownies", then "red-ies" is what this version should be!

    ingredient notes

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    red velvet brownies ingredients
    • Unsalted butter ~ melt with your preferred method. If you only have salted butter, leave the kosher salt out.
    • Granulated sugar ~ brings sweetness and structure to the easy brownies.
    • Kosher salt ~ balances all the flavors. Use half the amount if using table salt.
    • Eggs ~ 2 large eggs are needed and add structure to the brownies. It's ideal if they are room temperature.
    • Food coloring ~  I use gel coloring and specifically like the Chefmaster Super Red for this recipe. The gel coloring is more concentrated so you use less of it. {you can use no food coloring, if you choose. The brownies just won't be red.}
    • Vanilla ~ adds flavor. If you can afford it, a pure vanilla extract is best.
    • All-purpose flour ~ provides structure. I haven't tested this with a 1 to 1 gluten free flour, but suspect it will work. Let me know if you try it!
    • Unsweetened cocoa powder ~ I typically use Scharffen Berger Unsweetened Natural Cocoa Powder, but Hershey's {I buy mine at Target} is also a good option.
    • White vinegar ~ gives the brownies a slight red velvet tang. If you would rather have no vinegar; just leave it out.

    how to make one bowl brownies

    Start by preheating the oven to 350°F and line an 8x8 baking pan with parchment paper.

    In a medium to large bowl, whisk granulated sugar into the melted butter until well combined.

    Then whisk in the kosher salt, eggs, vanilla, white vinegar and red gel food coloring, making sure everything is very well combined.

    melted butter, sugar, eggs, vanilla and red gel coloring in a mixing bowl
    Add the eggs, vanilla and red food coloring to the whisked butter and sugar.
    wet ingredients whisked together in a bowl
    Whisk until it's all nicely combined.

    Next, add the cocoa powder and all-purpose flour. Give it a little mix together and then stir the dry ingredients in until just combined.

    Drop or pour the brownie batter into the prepared baking pan. Smooth with an off-set spatula or spatula, if needed and bake.

    red velvet brownie batter in a mixing bowl
    The finished homemade red velvet brownie batter.
    red velvet brownie batter in a baking pan
    The batter is thick; use an off-set spatula or spatula to smooth it in the baking pan.

    Allow the brownies to cool completely before frosting. They can be moved to the refrigerator to cool once the pan is cool enough for you to pick up with bare hands.

    red velvet brownies with a bowl of cream cheese icing

    how do you know when brownies are done baking?

    The top will be firm and beginning to pull away from the sides of the pan. A toothpick test may still have a little wet batter. If you would like a gooey center {like these cookie butter brownies}; bake the red velvet brownies for 25 minutes. For a fudgy doneness like the photos in this post; go closer to 30 minutes.

    For most brownie recipes use the "toothpick test";

    • If the toothpick still has thick batter on it, the brownies are not done.
    • When the toothpick comes out clean, it means the brownies are over baked.
    • If the toothpick comes out with some moist crumbs, they are done!

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    tips for the best homemade brownies

    • Don't over bake the red velvet brownies! No one likes a dry brownie. It's better to air on the side of less done than over done. The brownies will firm up and continue to cook as they cool. This is how you will get a fudgy and chewy brownie.
    • Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
    • For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.
    • If you need to speed up the cooling process, once the brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely.
    • For the cleanest looking cuts, chill the brownies first. Pull the brownies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.
    red velvet brownies on parchment paper showing inside texture

    variations and serving ideas

    • White chocolate version ~ add a half cup of white chocolate chips to the batter before baking. I would toss them with a little of the flour before mixing them in. This helps prevent them from all sinking to the bottom.
    • Dark chocolate version ~ add a half cup of semi-sweet or dark chocolate chips to the batter.
    • Replace the cream cheese icing with a white chocolate drizzle. Melt about 2 ounces of white chocolate and drizzle it over the cooled red velvet brownies.
    • Double or triple the cream cheese icing to give more of a frosting look.
    • They'd be super cute for Valentine's Day cut into heart shapes!
    • Serve with a scoop of vanilla or your favorite ice cream.
    • Use the brownies for the base of a brownie sundae.

    storage instructions

    Red velvet brownies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months.

    red velvet brownie with a bite missing

    Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Red Velvet Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more brownie recipes to try

    • Shortbread Brownies
    • Cookie Butter Brownies
    • Peanut Butter Caramel Pretzel Brownies
    • White Chocolate Brownies
    • Double Chocolate Oat Bottom Brownies
    • Funfetti Brownies

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 16 brownies

    Red Velvet Brownies

    pile of red velvet brownies

    This EASY homemade red velvet brownie recipe makes the best, gooey and indulgent brownies. Made with cocoa powder and drizzled with a simple cream cheese icing.

    Prep Time 10 minutes
    Bake Time 30 minutes
    Total Time 40 minutes

    Ingredients

    brownies

    • 1 cup unsalted butter, melted (226g)
    • 1 ½ cups granulated sugar (300g)
    • ½ teaspoon kosher salt
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 ½ teaspoons white vinegar
    • ¼-½ teaspoon red gel food coloring*
    • ¼ cup unsweetened cocoa powder (20g)
    • 2 cups all-purpose flour (250g)

    cream cheese icing

    • 1 ounce cream cheese (28g)
    • 1 tablespoon unsalted butter, room temperature (14g)
    • ½ cup confectioners' sugar (60g)

    Instructions

    1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.
    2. In a medium to large bowl, whisk granulated sugar (1 ½ cups/300g) into the melted butter (1 cup/226g). Whisk until well combined. Then whisk in the kosher salt (½ teaspoon), eggs (2 large), vanilla (2 teaspoons), white vinegar (1 ½ teaspoons) and red gel food coloring (¼-½ teaspoon), making sure everything is very well combined.
    3. Next, add the cocoa powder (¼ cup/20g) and all-purpose flour (2 cups/250g). Give it a little mix together and then stir the dry ingredients in until just combined.
    4. Drop or pour the brownie batter into the prepared baking pan. Smooth with an off-set spatula or spatula, if needed.
    5. Bake for 25-30 minutes. The top will be firm and beginning to pull away from the sides of the pan. A toothpick test may still have a little wet batter. (for a gooey center, stop at 25 minutes)
    6. Allow the brownies to cool completely before frosting. They can be moved to the refrigerator to cool once the pan is cool enough for you to pick up with bare hands.
    7. To make the cream cheese frosting: combine the cream cheese (1 ounce/28g) and butter (1 tablespoon/14g) in a small-medium bowl with a spoon. Once well combined, stir in the confectioners' sugar (60g). The mixture will be thick and takes a little stirring to bring it all together. Then lightly warm the mixture over a small pot of simmering water (or in the microwave) until it reaches a consistency where you can drizzle it.
    8. Use a spoon or small zip-top bag with the corner snipped off to drizzle the cream cheese icing over the cooled brownies.

    Notes

    *Use as much or as little food coloring to get the red velvet brownies the color you would like them. If using liquid food coloring, you will need more coloring than with a gel. Food coloring can also be eliminated if you don't want red brownies.

    If you would like more than a drizzle of cream cheese icing; feel free to double or triple the recipe for it.

    If you would like to add white chocolate chips or chocolate chips to the batter ~ toss a half cup of chocolate chips with a few tablespoons of the flour before gently mixing them in.

    Brownies can be stored at room temperature in an airtight container for up to 5 days or in the freezer for up to 3 months.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 57mgSodium: 56mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

    The nutrition information is an estimate and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Bars and Brownies

    Raspberry Crumble Cookies

    January 15, 2023 by Tasia 4 Comments

    cookies on a parchment lined baking sheet with a glass of milk

    Raspberry crumble cookies have a buttery, eggless shortbread crust with a sweet raspberry jam filling and a crumble topping. The recipe is easy to make and the cookies taste like a sweet jam tart.

    stack of raspberry crumble cookies with a glass of milk

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mmmmm buttery shortbread and sweet raspberry jam. A perfect flavor combo if you ask me. These raspberry crumble cookies are a lot like the wildly popular Kirkland cookies that you can buy at Costco.

    This cookie recipe is similar to my coconut jam thumbprint cookies. Or if you are looking for other shortbread inspired recipes; try dark chocolate cherry shortbread or caramel and brown sugar shortbread. If you want more of an oatmeal jam bar try my berry crumble bars.

    why you will love this easy cookie recipe

    • Simple ingredients ~ you only need seven ingredients to make these cookies. Eight if you dust them with confectioners' sugar after baking. And I bet you've got them all! No eggs needed!
    • Texture ~ a buttery, soft, yet crumbly shortbread cookie.
    • Petite size ~ they are thinner and smaller than the Costco version. This means they don't pack the same calorie count as the giant Costco cookies!
    raspberry crumble cookies sitting on a plate

    ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    ingredients needed for raspberry crumble cookies
    • All-purpose flour ~ If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface.
    • Granulated sugar ~ use your favorite brand.
    • Kosher salt ~ just a touch to balance the sweetness. If you only have table salt, start with half the amount.
    • Unsalted butter ~ the butter is a prominent flavor in this cookie recipe; so if you can afford it, this is a time to splurge on a European style butter. Plugrá and Kerrygold are two of my favorites. If you only have salted butter, eliminate the kosher salt.
    • Vanilla and almond extracts ~ pure vanilla extract brings a hint of flavor. The almond extract also provides a lovely flavor. If you don't like almond extract or don't have it, just use vanilla in it's place.
    • Raspberry jam ~ the sweetness of the jam you use will determine how sweet the final cookie is. If you prefer a seedless jam filling, go for it. You can also use whatever flavor of jam you choose. I did one test round with a homemade blackberry jelly and it was delicious. Although not all homemade jams and jellies are equal, so I would use a little less jam filling as it can spread more.
    • Confectioners' sugar {not shown} ~ used for dusting over the cooled cookies.

    how to make raspberry crumble cookies

    In a stand mixer with the paddle attachment, mix together the flour, kosher salt and sugar on low until combined. Add the small cubes of cold, unsalted butter and mix on low for 1 minute.

    cubes of butter added to dry ingredients in a mixing bowl
    Use cold butter, cut into small cubes.
    flour, sugar, salt and butter roughly mixed in a mixing bowl
    The butter after it has been mixed with the dry ingredients for 1 minute.

    Then add the vanilla and almond extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.

    Now use your {clean} hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.

    shortbread cookie dough in mixing bowl
    The shortbread cookie dough after the extracts have been added and you've "clumped" the dough together.

    Line three baking pans with parchment paper or silicone baking mats. Then take a round cookie cutter {I used a 2 ¼ inch cutter for my cookies} and place it on the baking sheet. Place about 2 tablespoons of the crumbly dough into the cookie cutter and press it together to make the cookie shape. Press down more in the middle so you have a slight edge to each cookie.

    tablespoon of raspberry crumble cookie dough sitting on a baking pan
    Don't pack the dough into the measuring spoon, just lightly scoop 2 tablespoons.
    hand pressing shortbread cookie dough into a cookie cutter
    Use firm pressure to press the crumbly dough into a cookie base in the cookie mold.

    Then gently remove the cookie cutter leaving the cookie intact on the baking sheet. Now place a teaspoon of raspberry jam in the middle of each cookie base. Top with additional crumbly cookie dough. Then place the prepared cookies in the refrigerator while you preheat the oven.

    shortbread cookie base on baking sheet; some with jam and crumble

    Once the oven has preheated, take the chilled cookies out of the refrigerator and bake. After they have cooled, dust with confectioners' sugar, if desired.

    cookies on a cooling rack with milk and confectioners' sugar

    how do you get perfectly round cookies?

    Many copycat recipes for Costco raspberry crumble cookies use a muffin pan. In my opinion, the ratio of shortbread cookie to jam filling is too much cookie to jam using that method.

    That is why I used a biscuit or cookie cutter round for a mold. Then I use the "cookie scoot" method once the cookies are baked. I actually scoot the cookies twice in this recipe, but it's a completely optional step. The cookie edges will not be as perfectly round without scooting them.

    can I make different flavors of crumble cookies?

    Absolutely! Raspberry jam is a staple at the two sugar bugs house, but use your favorite. Strawberry or mixed berry would both be delicious. Of course they will no longer be raspberry crumble cookies! 😉

    I did test this recipe with a homemade blackberry jelly. It worked beautifully as well. Just remember not all homemade jams and jellies are the same and they may spread more when baked.

    hand grabbing a raspberry crumble cookie off a plate

    tips for the best Costco copycat cookies

    • Use cold butter, cut in small cubes. This recipe is a time to splurge on a premium butter if you can afford it.
    • Press the dough firmly into the cookie cutter mold and use gentle pressure to lift the cutter away.
    • Use a larger diameter biscuit cutter to "scoot" the baked cookies into a perfectly round shape. See the video in this post for a tutorial.
    • Add a little cornstarch to the confectioners' sugar for dusting over the cooled cookies. This will help to prevent the sugar from melting into the cookie.

    how to store

    Cookies can be stored in an airtight container at room temperature for up to 5 days.

    The baked cookies also freeze well for up to 3 months.

    raspberry crumble cookies on a parchment lined cooling rack

    Remember to snap a picture and tag me on Instagram if you make these Raspberry Crumble Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more berry desserts to try

    • Berry Crumble Bars
    • Blackberry Crostata
    • White Chocolate Raspberry Cookies
    • Frozen Blueberry Pie

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 26 cookies*

    Raspberry Crumble Cookies

    cookies on a parchment lined baking sheet with a glass of milk

    Raspberry crumble cookies have a buttery, eggless shortbread crust with a sweet raspberry jam filling and a crumble topping.

    Prep Time 20 minutes
    Bake Time 18 minutes
    Additional Time 30 minutes
    Total Time 1 hour 8 minutes

    Ingredients

    • 2 ⅓ cups all-purpose flour (292g)
    • ¼ teaspoon kosher salt
    • ⅔ cup granulated sugar (133g)
    • 1 cup unsalted butter, cold and cut in small cubes (226g)
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon pure almond extract**
    • ½ cup raspberry jam (160g)

    Instructions

    1. In a stand mixer with the paddle attachment, mix together the flour (2 ⅓ cups/292g), kosher salt (¼ teaspoon) and sugar (⅔ cup/133g) on low until combined, about 30 seconds.
    2. Add the small cubes of cold, unsalted butter (1 cup/226g) and mix on low (stir or speed 2 on a KitchenAid mixer) for 1 minute. Then add the vanilla (1 teaspoon) and almond (½ teaspoon) extracts and mix on low another 2-3 minutes. The dough will be very crumbly at this point and not actually look like a cookie dough at all.
    3. Now use your (clean) hands to grab the dough and clump it together. You are not going for a fully cohesive dough, but you should have a mixture of larger and smaller clumps of dough.
    4. Line three baking pans with parchment paper or silicone baking mats. Then take a round cookie cutter (I used a 2 ¼ inch cutter for my cookies) and place it on the baking sheet. Place about 2 tablespoons of the crumbly dough into the cookie cutter and press it together to make the cookie shape. (don't press the dough into the tablespoon for measuring; just scoop two tablespoons of dough). Press down more in the middle so you have a slight edge to each cookie. (see photos in the post above if you need a visual). Then gently remove the cookie cutter leaving the cookie intact on the baking sheet. Continue creating cookies on the baking pan. I fit 10 cookies on each half sheet pan.
    5. Now place a teaspoon of raspberry jam in the middle of each cookie base. (you can use up to 1 ½ teaspoons of jam per cookie) and top with additional crumbly cookie dough. Then place the prepared cookies in the refrigerator while you preheat the oven.
    6. Preheat oven to 350°F. Once the oven is preheated, bake the cookies one tray at a time.
    7. Bake for 12 minutes, then remove the cookies from the oven and use a larger cookie cutter (3 inches is ideal) to "scoot" the edges back up. Work quickly and carefully as the pan and cookies are hot. Then place the pan back in the oven and bake 3-4 minutes more or until the edges are barely brown. If desired, scoot the cookies again once you remove them from the oven. *the cookie scooting is optional, but will help the cookies to have a taller and more finished edge to them.
    8. Allow the cookies to rest on the baking pan for 5 minutes then remove to cool completely on a wire cooling rack.

    Notes

    *The amount of cookies you get will vary if you use a different size mold for the cookies. I use a 2 ¼ inch cutter.

    **You can omit the almond extract or substitute it with an equal amount of vanilla.

    I use about 1 teaspoon of jam per cookie, but you can go up to 1 ½ teaspoons per cookie.

    If you don't have round cookie cutters, a small can such as one that holds diced green chilis or olives could work. Just remove both ends of the can and use caution for any sharp edges. I've also seen people use the lids to Mason jars.

    Cookies can be stored in an airtight container at room temperature for up to 5 days. The baked cookies also freeze well for up to 3 months.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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    • Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝" x 16-½"
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    Nutrition Information:

    Yield:

    26

    Serving Size:

    1

    Amount Per Serving: Calories: 141Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 15mgCarbohydrates: 18gFiber: 0gSugar: 8gProtein: 1g

    The nutrition information is an estimate and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    Italian Almond Cake

    January 7, 2023 by Tasia 14 Comments

    slice of Italian almond cake showing the texture

    Italian almond cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it's best. Perfect for Easter, Mother's Day or just because!

    slice of Italian almond cake showing the texture

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    I have a love for all things Italian. ❤️

    This Italian almond cake fits into my Italian love affair perfectly. It's like so many European desserts in that it's sweet, but not overly sweet and really showcases the almond flavor. The cake is tender and dense with a wonderful, thin and crunchy almond top.

    If you also love Italian desserts, be sure to check out my amaretti {Italian almond cookies}, blackberry crostata, or if you like more of a pound cake my ricotta bundt cake or orange cranberry cake.

    This post was originally published in April of 2019 and has been updated with new photos and helpful information. The recipe remains the same.

    why this is the best Italian cake

    • Easy and quick to prepare!
    • Simple ingredients ~ made without almond paste.
    • Rustic appearance ~ this is a one layer cake that has a toasted almond top and needs no fussy decorating.
    • Texture ~ the almond cake has a dense and soft crumb with the best sweet and crunchy almond topping.
    • Perfect with a cup of coffee or tea!
    three cut slices of cake on a serving plate

    I often make this cake to go with Sunday dinner, but it would be perfect to pair with your Easter or Mother's Day brunch.

    I've adapted this recipe from one of my all time favorite dessert cookbooks, Dolce Italiano from the late Gina DePalma. Gina was a very close friend with a dear friend of mine and although I never knew her, her cookbook makes me feel like I did. I've yet to make something from it that isn't wonderful.

    ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    Italian almond cake ingredients
    • All-purpose flour ~ adds structure to the cake. If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface.
    • Almond flour ~ I use Bob's Red Mill, but know lots of people who love the Kirkland almond flour from Costco.
    • Kosher salt ~ balances the flavors.
    • Baking powder ~ adds just a little lift to the cake.
    • Ground cinnamon and vanilla ~ both ingredients add flavor.
    • Granulated sugar ~ brings the sweetness. It is used in the cake batter and sliced almond topping.
    • Eggs ~ this Italian almond cake uses 5 large eggs; 1 whole egg, 4 yolks and 1 egg white. You can make meringue cookies with the leftover egg whites.
    • Unsalted butter ~ melt the butter and let it cool slightly before using in the batter.
    • Confectioners' sugar {not shown} ~ for dusting over the cooled cake.
    slice of cake with a fork on a plate

    how to make this rustic Italian cake

    Start by whisking your dry ingredients together and buttering and lightly flouring a 9 inch spring form pan. Then melt the butter and set it aside to cool.

    Next you will separate four large eggs, saving aside one of the egg whites for the almond topping. In your stand mixer you will beat one whole egg and four egg yolks with the sugar until thick and pale yellow.

    egg yolks and sugar whipped in a mixing bowl
    The egg yolks and sugar after they have been whipped together.

    Then add the dry ingredients with the mixer on low and mix until well combined. The batter will be quite thick and a little sticky. You will want to scrape up and down the sides of your mixing bowl and then mix in the vanilla and melted butter.

    cake batter before the melted butter is added
    The cake batter after the flour mixture has been added.
    cake batter in a mixing bowl
    The finished cake batter has a thick consistency.

    Spread the batter evenly into your prepared spring form pan. I like to use an off-set spatula to even out the top of the batter.

    Finally, you will beat one egg white until foamy and light and then mix half of the egg white into the sliced almonds. Stir to evenly coat the almonds, then sprinkle with granulated sugar and toss to coat. Spread the almond mixture evenly over the cake batter and bake.

    Italian almond cake batter in a springform pan
    sliced almonds on top of the cake batter before baking

    Remember your oven is different than mine. This cake takes about 40 minutes in my oven. I typically start checking it about 30 minutes into baking. It's finished when the top has a little golden brown color to it and a cake tester comes out mostly clean.

    Italian cake with almond topping on a serving platter

    Allow it to cool for 10 minutes in the pan, then remove the sides and allow the cake to cool completely on a cooling rack. Once cool, dust with confectioners' sugar, if desired.

    tips for success

    • Butter the baking pan and lightly dust with flour, which will help to make removing the cake from the springform pan easy.
    • Eggs yolks and egg whites separate best when they are cold.
    • Save one of the egg whites for the toasted almond topping.
    • Use the toothpick test to tell when the almond cake has finished baking; when just a few moist crumbs remain on the toothpick the cake is done.

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    how to serve this Italian almond cake

    The Italian almond cake is wonderful on it's own, but is also fantastic paired with cinnamon ice cream. The bonus is that it's even better the next day with your morning coffee! Other ideas for serving this rustic cake ~

    • Top with strawberries or other fresh fruit.
    • During the holiday season it would be lovely with sugared cranberries. {see this post for how to make them}.
    • A dollop of whipped mascarpone frosting would add a layer of decadence! Use the mascarpone frosting from my apple spice cake.

    how to store

    Wrap any left over cake and store at room temperature for 2-3 days.

    Italian almond cake on a serving plate

    Remember to snap a picture and tag me on Instagram if you make this Italian Almond Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more easy almond dessert recipes to try

    • Soft Almond Sugar Cookies
    • Amaretti Cookies {Chewy Almond Cookies}
    • Lemon Almond Cookie Bars
    • Almond Berry Mascarpone Tart

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 12 slices

    Italian Almond Cake

    slice of Italian almond cake showing the texture

    Italian almond cake is an easy one layer cake. It has a dense crumb and a crunchy toasted almond topping. This is rustic simplicity at it's best.

    Prep Time 15 minutes
    Bake Time 45 minutes
    Total Time 1 hour

    Ingredients

    almond cake

    • 1 ¼ cups all-purpose flour (156g)
    • ¼ cup almond flour (28g) (I like Bob’s Red Mill)
    • ½ teaspoon kosher salt
    • ½ teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ½ cup unsalted butter, melted and cooled (113g)
    • 1 large egg
    • 4 large egg yolks (save at least one white for the topping)
    • 1 cup granulated sugar (200g)
    • 1 teaspoon pure vanilla extract

    almond topping

    • 1 ½ cups sliced blanched almonds
    • 1 large egg white
    • 3 tablespoons granulated sugar
    • confectioners' sugar (optional for dusting over finished cake)

    Instructions

    1. Preheat oven to 325°F.
    2. Lightly butter 9 inch spring form pan and dust with flour and tap out any excess.
    3. In a medium bowl, whisk together the all-purpose flour (1 ¼ cups/156g), almond flour (¼ cup/28g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and ground cinnamon (1 teaspoon). Set aside.
    4. Melt the unsalted butter (½ cup/113g) and set aside to cool.
    5. In a stand mixer with the paddle attachment, beat the egg (one large), egg yolks (4 large yolks) and sugar (1 cup/200g) on medium (speed 4 or 6 on a KitchenAid mixer) until thick and pale yellow, approximately 3 minutes.
    6. With the mixer on low, add the flour mixture; mixing until well combined. Scrape up and down the sides of the bowl, and then mix in vanilla extract (1 teaspoon) followed by the melted butter. The batter will be quite thick and a bit sticky. Adjust your mixer to medium speed and beat for 30 more seconds.
    7. Spread the batter evenly in your prepared pan. The batter is quite thick; I use an off-set spatula.
    8. Make the topping: Place the sliced almonds in a bowl. Lightly beat the one egg white in a small bowl until foamy and light. Pour half of the egg white over the almonds and stir to coat them evenly. Discard remaining egg white. Sprinkle the granulated sugar (3 tablespoons) over the almond and egg white mixture and toss to coat. Spread the almond mixture evenly over the surface of your cake batter.
    9. Bake 35-45 minutes until it’s golden brown on top and a cake tester come out mostly clean.
    10. Allow cake to cool 10 minutes in the pan, then remove the sides and allow to cool completely on a cooling rack. Once cool dust with confectioners' sugar, if desired.

    Notes

    To serve: remove cake from the bottom of the spring form pan with an offset spatula and transfer to a serving plate or cake stand.

    Wrap any left over cake and store at room temperature for 2-3 days.

    Recipe lightly adapted from Gina DePalma’s Dolce Italiano cookbook.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 389Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 129mgSodium: 197mgCarbohydrates: 44gFiber: 3gSugar: 31gProtein: 9g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: Italian / Category: Cakes and Cupcakes

    Peanut Butter Muffins

    January 1, 2023 by Tasia 2 Comments

    peanut butter muffin with a bite missing

    This peanut butter muffins recipe results in moist, fluffy muffins. Made with quick oats and an oatmeal peanut butter streusel; they are dairy free and can also be made vegan.

    peanut butter muffins with a glass of milk

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    It's been a while since I posted a healthier breakfast recipe. This peanut butter muffins recipe has been adult, kid and toddler tested. Everyone agrees they are yummy!

    This is a soft, fluffy peanut butter muffin with no banana in sight.

    If you've been around two sugar bugs for any length of time you know how much I love to pack extra protein and nutrition into breakfast items. My peanut butter oat banana bread and peanut butter donuts are both good examples of that.

    why you will love this easy muffin recipe

    • Quick to prepare ~ the homemade batter and streusel take about 10 minutes to prep.
    • Dairy free ~ the recipe uses almond milk and is made without butter.
    • Full of peanut butter flavor ~ these moist and fluffy peanut butter muffins are made without bananas so that the peanut butter shines!
    muffin with a bite missing

    ingredients {and substitutions}

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    ingredients for peanut butter muffins
    • Whole wheat flour ~ adds structure and brings some extra nutrition to the peanut butter muffins. I did not test this recipe with a gluten free flour, but suspect a 1 to 1 replacement would work. Please let me know if you try it!
    • Quick oats ~ a whole grain that is a great source of vitamins, minerals, fiber, and antioxidants. If you need to substitute old fashioned rolled oats, give them a blitz in a food processor or high powered blender to make them smaller.
    • Kosher salt ~ to balance the flavors.
    • Baking powder ~ gives the homemade muffins their rise and helps for a soft and fluffy texture.
    • Peanut butter ~ I tested this recipe with both a natural peanut butter {I use Adams creamy version} and Skippy. Either type works; the natural peanut butter muffins will be even less sweet since there isn't any added sugar.
    • Egg ~ one large {at room temperature is best}. I also tested this recipe with a flax egg and it works if you want vegan peanut butter muffins. My testers did find the flax egg created slightly drier muffins.
    • Vanilla ~ to help bring all the flavors together.
    • Brown sugar ~ just a touch for sweetness. I use dark brown, but light brown also works. Please remember these are muffins, not cupcakes and aren't going to be super sweet.
    • Almond milk ~ any plant based milk should work or cow's milk, if you don't need vegan muffins. I'm a bit sensitive to dairy milk products, so I almost always use almond milk when I make muffin recipes. For the best muffin texture; bring the milk to room temperature before using.
    peanut butter muffin with peanut butter streusel sitting on a muffin pan

    how to make peanut butter muffins

    Start by preheating the oven to 425°F and line a muffin pan with 8 liners.

    In a medium bowl mix the whole wheat flour, quick oats, brown sugar, baking powder and kosher salt. Set aside.

    In a medium to large bowl whisk together the peanut butter, vanilla and egg; the mixture will be quite thick. Slowly whisk in the almond milk and whisk until fully combined.

    dry ingredients for peanut butter muffins in a bowl
    Oats with whole wheat flour, brown sugar, baking powder and kosher salt.
    peanut butter, eggs and vanilla mixed in a bowl
    Peanut butter whisked with vanilla and an egg.
    wet ingredients mixed in a bowl
    Dairy free almond milk whisked with peanut butter mixture.

    Now add the dry ingredients to the wet and whisk until the mixture just comes together. Set aside to rest while you prepare the streusel. The mixture can be quite thin.

    In a small bowl mix the quick oats, brown sugar and peanut butter until the mixture is fully combined and crumbly.

    peanut butter muffin batter in a bowl
    Muffin batter without using butter or oil.
    peanut butter streusel in a bowl
    Streusel muffin topping.

    Divide the peanut butter muffin batter evenly between the 8 liners. The batter will come up to almost the very top of each liner. Evenly distribute the streusel over the top of each muffin.

    Place in the preheated oven and bake for 5 minutes; then turn the temperature to 350°F and continue baking about 10 minutes more or until a toothpick comes out with just a few moist crumbs.

    Allow the muffins to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

    muffin batter with streusel in the muffin pan
    baked peanut butter muffins in the muffin pan

    how do I make light and fluffy muffins?

    • Start with room temperature ingredients. If you are anything like me and don't always plan ahead.....place the egg in a warm bowl of tap water for 5-10 minutes. For the almond milk, you can lightly warm it in a saucepan or in the microwave.
    • Make sure your baking powder is fresh! To test your baking powder: add 1 teaspoon to ¼ cup of hot water. If it bubbles, then it’s good to use. If it does not, then throw it out.
    • Do NOT over mix! If the gluten gets overworked the result will be tough muffins and we are going for light and fluffy.
    • Be sure to measure the flour correctly. Too much flour can result in a dense peanut butter muffin. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the whole wheat flour into the measuring cup and level it off with a flat surface.
    muffins in an antique muffin tin

    are these peanut butter muffins healthy?

    Anytime someone asks if something I bake is healthy, I like to clarify that healthy is a very subjective term. But with that being said, I do consider these peanut butter muffins to be healthier than the average muffin.

    The easy recipe uses whole wheat flour and oats, both of which add a nice nutrition boost. And if you choose to make them with a natural peanut butter, it also reduces the sugar content.

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    tips for the best peanut butter muffins

    • Mix the wet and dry ingredients separately {I know this makes more dishes, but it will result in a better muffin}.
    • Do not over mix the batter when combining the wet and dry ingredients.
    • Use muffin liners; these PaperChef liners are my favorite!
    • Bake at a high temperature to start, which will give the muffins an extra burst of heat initially and helps to create that nice muffin top.
    • Allow the finished muffins to cool in the pan for 5 minutes and then move to a wire cooling rack to cool completely.

    how to store

    Store fully cooled muffins at room temperature for 1 day or in the refrigerator for up to 5 days. The streusel may lose some of it's texture after a day.

    The cooled muffins can also be frozen in an airtight container for up to 3 months.

    muffins sitting on top of a muffin pan

    Remember to snap a picture and tag me on Instagram if you make these Peanut Butter Muffins. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more healthy inspired breakfast ideas

    • Peanut Butter Donuts
    • Healthy Breakfast Cookies
    • Gluten Free Cookie Butter
    • Homemade Chocolate Almond Spread

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 8 muffins

    Peanut Butter Muffins

    peanut butter muffin with a bite missing

    Peanut butter muffins are so moist! Made with quick oats and an oatmeal peanut butter streusel; they are dairy free and can also be made vegan.

    Prep Time 10 minutes
    Bake Time 15 minutes
    Total Time 25 minutes

    Ingredients

    peanut butter muffins

    • 1 cup whole wheat flour (120g)
    • ¾ cup quick oats (60g)
    • ¼ cup brown sugar* (50g)
    • 1 ½ teaspoons baking powder
    • ½ teaspoon kosher salt
    • ½ cup peanut butter** (128g)
    • 1 teaspoon pure vanilla extract
    • 1 large egg***
    • 1 ¼ cups almond milk**** ( 300mL)

    peanut butter streusel

    • 2 tablespoons quick oats (20g)
    • 2 tablespoons brown sugar (26g)
    • 2 tablespoons peanut butter (32g)

    Instructions

    1. Preheat the oven to 425°F and line a muffin pan with 8 liners.
    2. In a medium bowl mix the whole wheat flour (1 cup/120g), quick oats (¾ cup/60g), brown sugar (¼ cup/50g), baking powder (1 ½ teaspoons) and kosher salt (½ teaspoon). Set aside.
    3. In a medium to large bowl whisk together the peanut butter (½ cup/128g), vanilla (1 teaspoon) and egg*** (one large); the mixture will be quite thick. Slowly whisk in the almond milk (1 ¼ cups/300mL) and whisk until fully combined.
    4. Now add the dry ingredients to the wet and whisk until the mixture just comes together. Set aside to rest while you prepare the streusel. The mixture can be quite thin.
    5. In a small bowl mix the quick oats (2 tablespoons/21g), brown sugar (2 tablespoons/26g) and peanut butter (2 tablespoons/32g) until the mixture is fully combined and crumbly.
    6. Divide the peanut butter muffin batter evenly between the 8 liners. The batter will come up to almost the very top of each liner. Evenly distribute the streusel over the top of each muffin.
    7. Place in the preheated oven and bake for 5 minutes; then turn the temperature to 350°F and continue baking about 10 minutes more or until a toothpick comes out with just a few moist crumbs.
    8. Allow the muffins to cool in the pan for 5 minutes, then move to a wire rack to cool completely.

    Notes

    *Light or dark brown sugar can be used.

    **Natural peanut butter or a processed peanut butter like Skippy or Jif can be used. Muffins made with the natural peanut butter will be slightly less sweet and not quite as moist.

    ***A flax egg can be substituted to make these muffins vegan. Mix 1 tablespoon flaxseed meal with 2 ½ tablespoons water; then allow to rest 5 minutes. In my testing the muffins still taste great with a flax egg, but they aren't quite as moist as when using an egg.

    ****Any type of milk works here.

    If you would like smaller muffins, the batter can be divided between 12 liners. The final bake time will be 1-2 minutes less.

    Store fully cooled muffins at room temperature for 1 day or in the refrigerator for up to 5 days. The cooled muffins can also be frozen for up to 3 months. The streusel may lose some of it's texture after a day.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 299mgCarbohydrates: 30gFiber: 4gSugar: 11gProtein: 8g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Muffins

    Tiramisu Cupcakes

    December 25, 2022 by Tasia 2 Comments

    tiramisu cupcake in a cupcake liner

    Tiramisu cupcakes are vanilla cupcakes topped with a Kahlua espresso soak {much like ladyfingers in the original version} and a whipped mascarpone frosting. Perfect for anytime you need a pick me up!

    tiramisu cupcakes sitting in a cupcake wrapper

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Who needs a pick me up today??? I know I am just about always in need of one!

    This recipe can be made with Kahlua or made without alcohol. The homemade vanilla cupcakes are easy to make and make the best base for this Italian inspired classic dessert.

    For more coffee inspired recipes be sure to check out my coffee sugar cookies and salted caramel espresso bars.

    why you will love this easy cupcake recipe

    • Dreamy texture; soft and tender cupcakes with a simple fluffy whipped frosting.
    • The tiramisu cupcakes start with a made from scratch vanilla cupcake that uses melted butter.
    • The combination of the coffee with Kahlua syrup and mascarpone cupcake frosting makes the best tasting cupcakes.
    tiramisu cupcake with a bite missing

    ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    tiramisu cupcake ingredients
    ingredients for whipped mascarpone frosting
    • Granulated sugar ~ adds sweetness and structure to the cupcakes.
    • Unsalted butter ~ the butter gets melted and slightly cooled.
    • Eggs ~ 2 large eggs are needed, pull them out 1-2 hours before you start.
    • Sour cream ~ a full fat sour cream is best, pull it out 1-2 hours before you start. Adds richness and moisture to the cupcakes.
    • Milk ~ I use 1% milk, but 2% or whole milk also works. The milk should be room temperature so pull it out an hour or two before you start.
    • Vanilla ~ provides flavor. For the best flavor use a pure vanilla extract.
    • All-purpose flour ~ provides structure. For the best results use a kitchen scale or the spoon and level method to measure.
    • Baking powder and baking soda ~ adds some lift to the cupcakes.
    • Kosher salt ~ to balance the flavors.
    • Mascarpone cheese ~ provides the classic tiramisu flavor. Mascarpone is usually found in the deli cheese section.
    • Instant espresso powder ~ I use Medaglia D'Oro Instant Espresso Coffee.
    • Vanilla bean paste ~ I like the little speckles of vanilla that show up in the frosting with vanilla bean paste. You can substitute pure vanilla extract.
    • Confectioners' sugar ~ brings sweetness and structure to the frosting recipe.
    • Heavy cream ~ use heavy cream or heavy whipping cream for the whipped frosting.
    overhead look at mascarpone frosting

    how to make tiramisu cupcakes

    I love this easy, from scratch cupcake recipe!

    To start, melt the butter and set it aside to cool slightly. Then preheat the oven to 350°F. Prepare a 12 count muffin pan with cupcake liners and set aside.

    In a medium bowl, whisk together the flour, baking powder, baking soda and kosher salt.

    Next in a large bowl, whisk the sugar, eggs, vanilla extract and sour cream until well combined. Then whisk in the milk followed by the cooled melted butter and whisk until fully combined.

    eggs, sour cream, sugar and vanilla in a bowl
    melted butter and milk in a mixing bowl with a whisk

    Add the flour mixture to the wet ingredients and mix until just combined.

    Divide the batter evenly between the 12 cupcake liners. They should be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

    Allow the cupcakes to cool in the pan for 10 minutes, then move them to a wire cooling rack.

    dry ingredients added to wet in a bowl
    vanilla cupcake batter in a bowl
    cupcake batter in a lined muffin tin

    how to make the Kahlua coffee syrup

    While the cupcakes are cooling in the pan, prepare the coffee syrup.

    In a small bowl or measuring cup whisk together the simple syrup {see the recipe card if you need instructions on how to make simple syrup}, espresso powder and Kahlua.

    After the cupcakes have cooled 10 minutes, move them to a cooling rack. Use a toothpick to poke multiple holes in the top of each cupcake. Then using a pastry brush, divide the coffee syrup evenly over the tops of all the warm cupcakes.

    Now allow the cupcakes to cool completely before frosting.

    ingredients for kahlua espresso syrup
    espresso syrup on top of cupcakes

    how to make the whipped mascarpone frosting

    With a hand-held mixer or a stand mixer with the paddle attachment, beat the mascarpone cheese until smooth and creamy, about 30 seconds. Then add the instant espresso powder and mix until combined {the mixture may look thick and less creamy after the addition of espresso powder}. Set aside.

    Next in a separate bowl, add the cold whipping cream, confectioners’ sugar and vanilla bean paste. {switch to the whisk attachment if using a stand mixer, no need to clean the beaters if using a hand-held mixer} and beat on medium high until soft peaks, about 2-3 minutes.

    Then beat in the softened mascarpone cheese until stiff peaks form, about 1 minute more. Spread or pipe the frosting over the top of the cupcakes and chill for at least 30 minutes to allow the frosting to set {although it never gets firm like a buttercream}.

    mascarpone and espresso powder mixed in a bowl
    whipped cream to soft peaks
    whipped mascarpone frosting in a bowl

    can I make these cupcakes without alcohol?

    Yes! Mr. two sugar bugs and I always like tiramisu with Kahlua, but you can absolutely make the cupcakes without alcohol. Just leave it out, no other adjustments are needed.

    why does tiramisu taste like coffee?

    Tiramisu traditionally has coffee soaked ladyfingers, which gives it a subtle coffee flavor. In Italian tiramisu means "pick me up" or "cheer me up", which is exactly what these cupcakes will do when you eat them.

    cupcake on a plate with a fork

    tips for the best cupcakes

    • Use room temperature ingredients. Depending on the temperature in your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours prior to baking. {My kitchen is cooler, so I usually go 2-3 hours before baking}.
    • Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!
    • Use good liners. These Paperchef liners are my very favorite and the only brand I bake with in my kitchen. {not sponsored, just a fan!}
    • Use a cookie or ice cream scoop to get even amounts of batter in each cupcake. This helps them bake uniformly.
    • Poke lots of holes into the tiramisu cupcakes tops to allow the Kahlua coffee syrup to soak into the cupcakes.

    how to store

    Left over cupcakes should be stored in the refrigerator for up to five days. The frosting may start to wilt after 24-48 hours, but will still taste delicious.

    I have also successfully frozen these cupcakes with the mascarpone frosting on them. If you know you will freeze the cupcakes before serving, I would wait to frost them until you bring them to room temperature.

    For the best tasting tiramisu cupcakes allow them to come to room temperature before serving.

    tiramisu cupcake on a plate with a fork

    Remember to snap a picture and tag me on Instagram if you make these Tiramisu Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more coffee flavored recipes

    • Espresso Brown Butter Toffee Cookies
    • Coffee Sugar Cookies
    • Salted Caramel Espresso Bars
    • No Bake Mini Peanut Butter Espresso Cheesecakes

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 12 cupcakes

    Tiramisu Cupcakes

    tiramisu cupcake in a cupcake liner

    Tiramisu cupcakes are vanilla cupcakes are topped with a Kahlua espresso soak {much like ladyfingers in the original version} and a whipped mascarpone frosting. Perfect for anytime you need a pick me up!

    Prep Time 30 minutes
    Bake Time 20 minutes
    Total Time 50 minutes

    Ingredients

    cupcakes

    • ½ cup unsalted butter, melted (113g)
    • 1 ½ cups all-purpose flour (188g)
    • ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 1 cup granulated sugar (200g)
    • 2 large eggs, room temperature
    • 2 teaspoons pure vanilla extract
    • ¼ cup sour cream, room temperature (60g)
    • ½ cup milk, room temperature (125mL) I use 1%

    coffee syrup

    • ¼ cup simple syrup* (60mL)
    • 2 teaspoons instant espresso powder
    • 1 tablespoon Kahlua**

    coffee mascarpone whipped frosting

    • ¾ cup mascarpone cheese (170g)
    • 1 teaspoon instant espresso powder
    • ¾ cup heavy whipping cream, cold (180mL)
    • 1 cup confectioners’ sugar (120g)
    • 1 ½ teaspoons vanilla bean paste***

    Instructions

    1. Melt the butter (½ cup/113g) and set it aside to cool slightly.
    2. Preheat the oven to 350°F. Prepare a 12 count muffin pan with cupcake liners and set aside.
    3. In a medium bowl, whisk together the flour (1½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon).
    4. In a large bowl, whisk the sugar (1 cup/200g), eggs (2 large), vanilla extract (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/125mL) followed by the cooled melted butter and whisk until fully combined.
    5. Add the flour mixture to the wet ingredients and mix until just combined.
    6. Divide the batter evenly between the 12 cupcake liners. They should be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
    7. Allow the cupcakes to cool in the pan for 10 minutes, then move them to a wire cooling rack.
    8. While the cupcakes are cooling in the pan, prepare the coffee syrup. In a small bowl or measuring cup whisk together the simple syrup (¼ cup/60mL), espresso powder (2 teaspoons) and Kahlua (1 tablespoon).
    9. After the cupcakes have cooled 10 minutes, move them to a cooling rack. Use a toothpick to poke multiple holes in the top of each cupcake. Then using a pastry brush, divide the coffee syrup evenly over the tops of all the warm cupcakes. Allow the cupcakes to cool completely before frosting.
    10. To make the coffee mascarpone frosting: With a hand-held mixer or a stand mixer with the paddle attachment, beat the mascarpone cheese (¾ cup/170g) until smooth and creamy, about 30 seconds. Then add the instant espresso powder (1 teaspoon) and mix until combined. Set aside.
      In a separate bowl, add the cold whipping cream (¾ cup/180mL), confectioners’ sugar (1 cup/120g) and vanilla bean paste (1 ½ teaspoons). (switch to the whisk attachment if using a stand mixer, no need to clean the beaters if using a hand-held mixer) and beat on medium high until soft peaks, about 2-3 minutes.
    11. Then beat in the softened mascarpone cheese until stiff peaks form, about 1 minute more. Spread or pipe the frosting over the top of the cupcakes and chill for at least 30 minutes to allow the frosting to set (although it never gets firm like a buttercream).

    Notes

    *To make the simple syrup - mix ¾ cup granulated sugar and ½ cup water in a small saucepan over medium-low heat. Stir until the sugar completely dissolves and the mixture is clear. Remove from the heat and allow to cool before using. You will have some simple syrup leftover; store in an airtight container in the refrigerator for up to 3-4 weeks. You can use it in cocktails, ice tea or as a simple syrup soak over baked goods. If the mixture becomes cloudy, it should be thrown out.

    **Rum can be substituted for the Kahlua, or it can be left out.

    ***Pure vanilla extract can be used instead of vanilla bean paste.

    Left over cupcakes should be stored in the refrigerator for up to five days. The frosting may start to wilt after 24-48 hours, but will still taste delicious. I have also successfully frozen these cupcakes with the frosting on them. Allow the cupcakes to come to room temperature before serving.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 440Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 219mgCarbohydrates: 43gFiber: 0gSugar: 31gProtein: 5g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cakes and Cupcakes

    Pie Cookies

    December 18, 2022 by Tasia 6 Comments

    plate of pie cookies

    These little pie cookies are an easy recipe made with homemade crust and a fruit filling. Pie cookies are everything you love about pie in mini cookie form!

    cookies piled on a plate with a jar of jam in the background

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Who can resist a mini dessert? I sure know I can't!

    I have debated if these are mini pies, pie shaped cookies or cookie tarts, but whatever camp you put them in; they are irresistible! They are also simple to make and are easy for small kitchen helpers to assist with.

    If you want a more grown up mini dessert option be sure to try my mini no bake peanut butter espresso cheesecakes.

    why you will love this cookie recipe

    • Mini two bite size! {isn't everything more delicious in mini versions?}
    • Easy homemade pie crust that gets made in a food processor.
    • Fill them with your favorite pie filling or jam {I went with homemade cherry, but raspberry, apple or strawberry would also be delicious}.
    stack of pie cookies

    ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    pie cookie ingredients
    • All-purpose flour ~ be sure to scoop and level the flour or use a kitchen scale for the best results.
    • Lemon zest ~ use the zest from one medium lemon. You can also substitute lime zest or the zest from a small orange.
    • Granulated sugar ~ brings just a little sweetness to the buttery homemade crust.
    • Baking powder ~ just a little, to bring a light and soft texture to the dough.
    • Kosher salt ~ to help balance the flavors.
    • Unsalted butter ~  use cold butter, cut in small cubes. If you only have salted butter, omit the kosher salt.
    • Vanilla ~ for flavor.
    • Heavy cream ~ helps create a rich and tender crust.
    • Eggs ~ one large egg plus one large yolk are needed.

    how to make pie cookies

    Start by adding the flour, sugar, kosher salt, baking powder and the lemon zest to the bowl of a food processor. Pulse a few times to combine. Then add the cold, cubed unsalted butter and pulse again until it is sandy in texture and there are no visible lumps of butter. {If you want to do this by hand, see my blackberry crostata recipe}.

    flour, sugar and lemon zest in the bowl of a food processor
    chunks of butter on top of flour in food processor

    Then in a small spouted measuring cup, whisk together the large egg, large egg yolk, vanilla and heavy cream. Drizzle the wet ingredients over the dry and pulse until no dry spots remain and the dough comes together.

    butter and dry ingredients combined in a food processor
    pie crust cookie dough in a food processor

    Form the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.

    Now preheat the oven to to 350°F and prepare two mini muffin tins by buttering each well {or use a 24 well pan}.

    Place the chilled dough on a floured surface and roll out the dough to ⅛ - ¼ inch thickness. Use a 2” biscuit cutter to cut out circles of dough. If desired, use a small cookie cutter and cut mini shapes to place as a “top crust” on each mini pie cookie.

    Press each circle into the bottom of the prepared mini muffin pan. Place about 1 teaspoon of jam into each mini pie crust and top with mini shape, if desired.

    pie dough in a muffin tin
    pie cookies before baking in a mini muffin tin

    Bake for about 10 minutes, until the dough is lightly golden. Remove and allow to cool in the pan for 5 minutes before removing to cool completely on a wire cooling rack.

    cookies on a cooling rack

    filling options

    • Your favorite fruit filling; raspberry jam, strawberry jam or cherry jam.
    • Apple pie filling
    • Nutella {see the recipe notes for how to use this ingredient}.
    • Biscoff/cookie butter {see the recipe notes for how to use this ingredient}.
    • Chocolate ganache
    • You could also use a banana cream or Boston cream filling {use the same method as for filling with Nutella}.

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    how to make pie scrap cookies

    You will likely have leftover pie dough after making these pie cookies. What should you do with it? Make pie scrap cookies!

    little e had so much fun using mini cookie cutters on the little bits of leftover dough. We sprinkled them with cinnamon and sugar and baked them for 8-10 minutes. She calls them cinnamon biscuits.

    can I use store bought pie dough?

    Yes, you can. BUT, this homemade crust is so buttery and tender and easy to make that I would recommend using it for these pie shaped cookies.

    plate of mini cookies

    how to serve mini pie cookies

    These easy, buttery cookies are so cute that they'll be a hit at any party, on any cookie platter or at a pot luck. They are also delicious with an afternoon cup of coffee {might have tested that one several times....you know; for research!😉}

    how to store

    Cookies can be stored in an airtight container at room temperature for up to 3 days.

    You might be wondering if they need to be stored in the refrigerator? Due to the small amount of jam they are fine for a few days on the counter. If you'd like to store them in the refrigerator they should last up to one week.

    I did not test freezing this recipe, but I it should work just fine. Place the leftover pie cookies in an airtight container and freeze for up to 2 months.

    hand holding a cookie

    Remember to snap a picture and tag me on Instagram if you make these Pie Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more Italian inspired dessert recipes

    • Blackberry Crostata
    • Lemon Pistachio Biscotti
    • Crumbly Almond Cake
    • Soft Amaretti Cookies
    • Tom & Jerry Dessert Tiramisu

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: About 24 cookies

    Pie Cookies

    plate of pie cookies

    These little pie cookies are an easy recipe made with homemade crust and a fruit filling; everything you love about pie in mini cookie form!

    Prep Time 20 minutes
    Bake Time 10 minutes
    Chill Time 2 hours
    Total Time 2 hours 30 minutes

    Ingredients

    homemade crust

    • 2 ⅓ cups all-purpose flour (295g)
    • ⅓ cup granulated sugar (67g)
    • ½ teaspoon kosher salt
    • ½ teaspoon baking powder
    • 1 lemon*, zested
    • ¾ cup unsalted butter, cold and cut in small cubes (170g)
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon pure vanilla extract
    • ¼ cup heavy cream (60mL)

    pie filling

    • ½ cup (or more) jam**

    Instructions

    1. In the bowl of a food processor, add the flour (2 ⅓ cups/295g), sugar (⅓ cup/67g), kosher salt (½ teaspoon), baking powder (½ teaspoon) and the lemon zest (from 1 lemon). Pulse a few times to combine.
    2. Then add the cold, cubed unsalted butter (¾ cup/170g) and pulse again until it is sandy in texture and there are no visible lumps of butter.
    3. In a small spouted measuring cup, whisk together the large egg, large egg yolk, vanilla (1 teaspoon) and heavy cream (¼ cup/60mL). Drizzle the wet ingredients over the dry and pulse until no dry spots remain and the dough comes together. Use your hands, if needed to even out any wet and dry spots. Form the dough into a ball, flatten into a disk, wrap in plastic and chill until firm, about 1-2 hours before rolling it out.
    4. Preheat the oven to to 350°F and prepare two mini muffin tins by buttering each well.
    5. Place the chilled dough on a floured surface and roll out the dough to ⅛ - ¼ inch thickness. Use a 2” biscuit cutter to cut out circles of dough. If desired, use a small cookie cutter and cut mini shapes to place as a “top crust” on each mini pie cookie.
    6. Press each circle into the bottom of the prepared mini muffin pan. Place about 1 teaspoon of jam into each mini pie crust and top with mini shape, if desired.
    7. Bake for about 10 minutes, until the dough is lightly golden. Remove and allow to cool in the pan for 5 minutes before removing to cool completely on a wire cooling rack.

    Notes

    Actual yield of cookies will depend on how thick or thin you roll the dough. For a thick crust like the photos, roll to ¼ inch and you will get about 24 cookies. If you want less crust to filling; roll the dough a bit thinner and you will get more cookies.

    *A lime or small orange can also be used for the zest.

    ** Use your favorite flavor of jam. About 1-2 teaspoons of jam per cookie. If you would like to use Nutella, cookie butter or caramel for the filling; bake the cookies without the filling. Allow the cookie crusts to bake (use a small shot glass if needed to re-create the opening for the filling while the cookies are still hot out of the oven). Then once the crusts have cooled, spoon in the filling of choice.

    Cookies can be stored in an airtight container at room temperature for up to 3 days. Or stored in an airtight container in the refrigerator for up to one week. I didn't test freezing them; but imagine they should be fine for up to a couple months in the freezer.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1

    Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 44mgCarbohydrates: 12gFiber: 0gSugar: 3gProtein: 2g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    Peanut Butter Thumbprint Cookies

    December 11, 2022 by Tasia 4 Comments

    pile of peanut butter cookies with chocolate ganache

    These simple peanut butter thumbprint cookies are filled with chocolate ganache. The cookies are super soft, full of peanut butter flavor and are perfect for Christmas or any occasion!

    peanut butter thumbprint cookies with chocolate ganache

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Peanut butter and chocolate; one of the most popular sweet flavor combinations!

    This recipe takes a spin on the holiday classic; peanut butter blossoms. Instead of unwrapping a bunch of Hershey's Kisses these peanut butter cookies get a thumbprint and are filled with chocolate ganache.

    Many people call these holiday months the "cookie baking season". {Wait, isn't it ALWAYS cooking baking season???} So if you want a great Christmas cookie that isn't as involved as my coconut jam thumbprints, Santa surprises or peppermint hot cocoa cookies; this easy cookie recipe has your back.

    why you will love this classic cookie recipe

    • Soft, tender and chewy texture
    • Simple and easy to make
    • No chill!
    • Adaptable ~ this cookie recipe is written with a chocolate ganache filling, but be creative and fill the thumbprint with your favorite flavor!
    cookies sitting on parchment paper

    ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    ingredients for peanut butter thumbprint cookies
    • All-purpose flour ~ for the best results, use a food scale to measure the flour. If you don't have a scale, spoon the flour into your measuring cup and level it with a knife.
    • Baking soda ~ helps the peanut butter cookies to rise.
    • Kosher salt and vanilla ~ both ingredients adds flavor. If you only have table salt, reduce the amount by half.
    • Butter ~ the recipe calls for unsalted butter, if you only have salted omit the kosher salt. The butter adds flavor and should be room temperature, which is cooler than you think! About 65°F is ideal. You should be able to make an indent with your finger, but the butter shouldn't be shiny and your finger shouldn't sink into the butter.
    • Peanut butter ~ brings all the peanut butter flavor! A processed peanut butter like Skippy or Jif is recommended. I have not tested this recipe with natural peanut butter.
    • Sugar ~ both granulated and brown sugar bring sweetness to the cookies. Dark or light brown sugar can be used.
    • Egg ~ one large egg binds the cookie dough together. This should be room temperature, so pull it out when you pull out your butter.
    pile of peanut butter thumbprint cookie filled with chocolate ganache

    how to make the easy peanut butter cookies

    Start by preheaing the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.

    In a medium size bowl, whisk together the flour, baking soda and kosher salt. Set aside.

    Then with a stand mixer using the paddle attachment or with a hand held mixer, beat the unsalted butter and peanut butter on medium-high until smooth and creamy.

    Scrape the bowl and add the granulated sugar and brown sugar and beat on medium-high about 1 minute more or until the mixture is fully combined.

    creamed butter and peanut butter in a bowl
    sugar, butter and peanut butter creamed in a mixing bowl

    Scrape the bowl again and add the egg and vanilla and beat until combined.

    Next add the flour mixture and mix on low just until the flour is incorporated.

    peanut butter cookie dough before the flour is added
    peanut butter cookie dough in a bowl with a spatula

    Roll the dough into 1 ½ tablespoon balls {I use this cookie scoop} and place on the prepared baking sheet. I place 12 cookie dough balls on one half sheet pan.

    Bake for 8 minutes, then remove the pan from the oven and quickly (and carefully! The pan is hot!) make an indent in the middle of each cookie with the bottom of a 1 teaspoon spoon. Slight cracks will likely appear when you do this. Place the pan back in the oven and bake 1 minute more.

    thumbprint cookie without filling

    Now remove the peanut butter thumbprint cookies from the oven and allow them to cool on the pan for 5 minutes. Then move the cookies to a wire cooling rack to cool completely.

    The cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled they will be firm enough to pick up.

    how to make the chocolate ganache filling

    You will need a milk chocolate baking bar and heavy whipping cream to make the ganache.

    Start by adding the finely chopped milk chocolate to a heatproof glass or metal bowl. Heat the heavy whipping cream on the stovetop until just simmering around the edges.

    Pour the cream over the chocolate, making sure it is mostly submerged. Let the cream sit for 2 minutes without disturbing it.

    Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache.

    chopped chocolate and heavy cream in a bowl
    milk chocolate ganache in a bowl

    other filling options for peanut butter thumbprint cookies

    • Salted caramel would be delicious!
    • Your favorite jam for a peanut butter and jelly cookie.
    • Go for a classic cookie and make them into peanut butter blossoms with a Hershey's Kiss.
    • White chocolate ganache is incredible with peanut butter!!
    • Nutella would also be delicious as a filling.

    trouble shooting

    • Why are my thumbprint cookies flat? There are a few reasons this could be happening. First, the butter could have been too warm and soft {see the ingredients above for how to check the butter temperature}. Second, your oven may be running hot. I use this thermometer in my oven. Third, if your pan was not cool before the cookie dough was placed on it.
    • Why do my peanut butter cookies taste dry? You may have added too much flour. A kitchen scale is your best friend for baking! If you don't have a scale, be sure to spoon the flour into the measuring cup and use the flat side of a knife to level it. The cookies could also be over baked.
    • Why are my peanut butter cookies hard? You may have over baked the thumbprint cookies. Peanut butter cookies don't always look "done" when in fact they are. They should not be brown around the edges, but they should no longer look wet. {See photo above without the filling to see how they should look coming out of the oven}.
    peanut butter thumbprint cookies on a cooling rack

    how to store

    Once the peanut butter cookies and ganache are fully cooled, you can store them in an airtight container at room temperature for up to 5 days.

    They can also be frozen in an airtight container for up to 3 months.

    plate of cookies with a glass of milk

    Remember to snap a picture and tag me on Instagram if you make these Peanut Butter Thumbprint Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more peanut butter recipes

    • Peanut Butter Snickers Cookies {Santa Surprises}
    • Peanut Butter Donuts
    • Addictive Peanut Butter Bars
    • Peanut Butter Pie
    • Mini Peanut Butter Espresso Cheesecakes {no bake}

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 22-24 cookies

    Peanut Butter Thumbprint Cookies

    pile of peanut butter cookies with chocolate ganache

    These simple peanut butter thumbprint cookies are filled with chocolate ganache. The cookies are super soft, full of peanut butter flavor and are perfect for Christmas or any occasion!

    Prep Time 20 minutes
    Bake Time 9 minutes
    Cooling Time 30 minutes
    Total Time 59 minutes

    Ingredients

    peanut butter cookies

    • 1 ½ cups all-purpose flour (188g)
    • ½ teaspoon baking soda
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter, room temperature (113g)
    • ¾ cup peanut butter (185g)
    • ¼ cup granulated sugar (50g)
    • ½ cup brown sugar (100g)
    • 1 large egg, room temperature
    • 1 teaspoon pure vanilla extract

    milk chocolate ganache

    • 4 ounces milk chocolate, chopped finely (112g)
    • ¼ cup heavy whipping cream (2 ounces/60mL)

    Instructions

    1. Preheat the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.
    2. In a medium size bowl, whisk together the flour (1 ½ cups/188g), baking soda (½ teaspoon) and kosher salt (½ teaspoon). Set aside.
    3. With a stand mixer using the paddle attachment or with a hand held mixer, beat the unsalted butter (½ cup/113g) and peanut butter (¾ cup/185g) on medium-high (speed 6 or 8 on a Kitchenaid mixer) until smooth and creamy, about 2 minutes.
    4. Scrape the bowl and add the granulated sugar (¼ cup/50g) and brown sugar (½ cup/100g) and beat on medium-high about 1 minute more or until the mixture is fully combined. Scrape the bowl again and add the egg (1 large) and vanilla (1 teaspoon) and beat another minute, until combined.
    5. Add the flour mixture and mix on low just until the flour is incorporated. Roll the dough into 1 ½ tablespoon balls (I use this cookie scoop) and place on the prepared baking sheet. I place 12 cookie dough balls on one half sheet pan.
    6. Bake for 8 minutes, then remove the pan from the oven and quickly (and carefully! The pan is hot!) make an indent in the middle of each cookie with the bottom of a 1 teaspoon spoon. Slight cracks will likely appear when you do this. Place the pan back in the oven and bake 1 minute more.
    7. Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely. The cookies are very soft until they cool.
    8. I make the ganache when the first batch of cookies goes in the oven.
    9. To make the milk chocolate ganache: add the finely chopped milk chocolate (4 ounces/112g) to a heatproof glass or metal bowl. Heat the heavy whipping cream (¼ cup/2 ounces/60mL) on the stovetop until just simmering around the edges. Pour the cream over the chocolate, making sure it is mostly submerged. Let the cream sit for 2 minutes without disturbing it. Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache.
    10. Allow the ganache to cool until you’ve moved the cookies to the cooling rack. It should still be very fluid, but slightly thicker at this point. You can either fill the cookies now and know the ganache will melt a little, but will thicken once cool. OR you can wait another five minutes and then fill the cookies; about ½ teaspoon of ganache per cookie.

    Notes

    The cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled they will be firm enough to pick up.

    If you would like to roll the cookie dough balls in granulated sugar before baking, you can. Use about ½ cup of granulated sugar (100g). My test group liked them with less sweetness from the additional sugar.

    You can use your favorite flavor of jam, Nutella, white chocolate ganache, cookie butter or Hershey’s kisses in the thumbprint. Be creative and make it yours!

    If the ganache gets too firm to spoon into the cookies, you can gently rewarm over a pan of simmering water.

    Once the cookies and ganache are fully cooled, you can store them in an airtight container at room temperature for up to 5 days. They can also be frozen in an airtight container for up to 3 months.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1

    Amount Per Serving: Calories: 169Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 100mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 3g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    Eggnog Cupcakes

    December 4, 2022 by Tasia 4 Comments

    eggnog cupcake with the wrapper pulled off

    Eggnog cupcakes are soft and fluffy with the perfect amount of spice! Make them a little boozy with the butter rum frosting. Or make them without alcohol; either way you'll enjoy this cupcake recipe with a classic Christmas flavor.

    side look at fluffy texture of eggnog cupcake

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Christmas and the holiday season have flavors that just put you in the holiday spirit. So the ever popular eggnog is getting a chance to shine in this easy cupcake recipe.

    These eggnog cupcakes are the ultimate holiday treat! With a soft, spiced crumb and topped with a silky rum buttercream; these cupcakes are sure to become a holiday favorite.

    If you are looking for other popular holiday flavors; try my gingerbread snack cake, shortbread peppermint bark, and raspberry hazelnut cookies.

    why you will love this holiday cupcake

    • Soft and tender ~ the crumb on this cupcake is so moist and fluffy!
    • Flavorful ~ perfectly spiced without being too rich.
    • Easy rum buttercream ~ my not-too-sweet American buttercream gets spiked with some rum for a slightly boozy frosting.

    what is eggnog?

    Eggnog is a classic milk and egg drink that typically gets served during the holiday season. It's traditionally topped with warm spices like cinnamon and nutmeg. Eggnog is often served with a shot of rum or bourbon, although it has also gained a lot of popularity in coffee as well.

    decorated cupcake on a plate

    ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    eggnog cupcake ingredients
    • All-purpose flour ~ brings structure to the cake. Cake flour can also be used, see the recipe card for the correct amount.
    • Cornstarch ~ adds softness to the finished cake. If you substitute cake flour, leave the cornstarch out.
    • Kosher salt ~ helps to balance the flavors. Use half the amount if you only have table salt.
    • Baking powder ~ adds height to the cupcakes.
    • Nutmeg ~ brings the classic holiday flavor to these eggnog cupcakes.
    • Unsalted butter ~ the butter should be room temperature. I like to pull the butter out at least two hours prior to baking a cake or cupcakes as I like it a little on the softer side.
    • Granulated sugar ~ brings sweetness to the cupcakes.
    • Eggs ~ 1 large egg plus one large egg white are needed. They should be at room temperature. I like to set mine out at least two hours prior to baking. Pro tip ~ separate the egg yolk from the white while it's cold.
    • Vanilla ~ just a little for flavor.
    • Eggnog extract ~ adds extra flavor. If you can't find it at your market, you can buy it online.
    • Eggnog ~ adds richness and tenderness to the cupcakes. This should be room temperature so pull it out with the butter and eggs.
    rum buttercream swirl on cupcake

    how to make this easy cupcake recipe

    Start by preheating the oven to 350°F and line a 12-well muffin or cupcake pan with liners.

    Sift the flour, cornstarch, baking powder, nutmeg and kosher salt together in a medium bowl and set aside.

    In a stand mixer with the paddle attachment {or using a hand-held mixer}, cream the butter and sugar until light and fluffy.

    Scrape up and down the bowl and add the whole egg, mixing on medium-high for about a minute. Scrape the bowl again and add the egg white, eggnog extract and vanilla and mix for another 2 minutes.

    creamed butter and sugar in a mixing bowl
    butter, sugar and eggs creamed in a mixing bowl

    With the mixer on low, alternate adding the flour mixture and the eggnog. Mix until just combined or stop with just a streak or two of flour remaining and give it a stir with a spatula.

    Now divide the batter evenly into the prepared muffin/cupcake pan. I use a cookie scoop to make this quick and easy; it’s about 3-4 tablespoons of batter per cupcake. Bake for 16 - 20 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

    eggnog cupcake batter in a bowl
    cupcake batter in liners before baking

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    want a more boozy cupcake?

    This eggnog cupcakes recipe is fabulous without alcohol! I tested the frosting with a rum extract and my taste testers loved it.

    But, if you want a more boozy cupcake take a tablespoon or two of rum {or bourbon} and brush it over the tops of the warm cupcakes. This will soak into the crumb and give you a more pronounced "spiked" flavor.

    half a cupcake on a plate

    tips for the best eggnog cupcakes

    • Use room temperature ingredients. Depending on the temperature in your kitchen you will want to pull out the butter, egg/egg white and eggnog about 2 hours prior to baking. {My kitchen is cooler, so I usually go 2-3 hours before baking}.
    • Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!
    • Use good liners. These Paperchef liners are my very favorite and the only brand I bake with in my kitchen. {not sponsored, just a fan!}
    • Use a cookie or ice cream scoop to get even amounts of batter in each cupcake. This helps them bake uniformly.
    • Allow the cupcakes to cool completely before frosting with the rum buttercream. If the cupcakes are still warm the frosting will just melt off. If you want a trick on how to cool them quickly, see this white chocolate cupcake post.
    • I used a Wilton 2D for the look of the buttercream swirl in these photos. But you can also spoon the frosting on or use an offset spatula.

    can this cupcake recipe be baked as a cake?

    Yes! These eggnog cupcakes can also be baked as a snack cake. Line an 8x8 baking pan with parchment paper and bake for about 25-30 minutes or until a cake tester comes out with just a few moist crumbs.  Allow to cool in the pan on a wire cooling rack.

    how to store

    Store cupcakes in an airtight container at room temperature for 2-3 days.

    The cupcakes also freeze well for up to 3 months. Store the cupcakes in an airtight container and allow to come to room temperature before serving.

    buttercream swirl on an eggnog cupcake in a cupcake pan

    Remember to snap a picture and tag me on Instagram if you make these Eggnog Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more holiday desserts to enjoy

    • Cookie Butter Cake
    • Peppermint Hot Cocoa Cookies
    • Gingerbread Snack Cake
    • Tom and Jerry Tiramisu
    • Frosted Peppermint Brownies

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 12 cupcakes

    Eggnog Cupcakes

    eggnog cupcake with the wrapper pulled off

    Eggnog cupcakes are soft and fluffy with the perfect amount of spice.

    Prep Time 25 minutes
    Bake Time 20 minutes
    Total Time 45 minutes

    Ingredients

    eggnog cupcakes

    • 1 ¼ cups all-purpose flour* (156g)
    • 3 tablespoons cornstarch (24g)
    • 1 ½ teaspoons baking powder
    • ½ teaspoon ground nutmeg
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter, room temperature (113g)
    • ¾ cup granulated sugar (150g)
    • 1 large egg, room temperature
    • 1 large egg white, room temperature
    • 2 teaspoons eggnog extract**
    • ½ teaspoon pure vanilla extract
    • ⅔ cup eggnog, room temperature (160mL)

    rum buttercream

    • ¾ cup unsalted butter, room temperature (170g)
    • 1 ½ cups confectioners’ sugar (180g)
    • 2 tablespoons heavy whipping cream
    • ½ teaspoon pure vanilla bean paste (or extract)
    • 1 tablespoon rum***
    • Pinch of salt

    Instructions

    1. Preheat the oven to 350°F and line a 12 well muffin/cupcake pan with liners.
    2. Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g), baking powder (1 ½ teaspoons), nutmeg (½ teaspoon) and kosher salt (½ teaspoon) together in a medium bowl and set aside.
    3. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream the butter (½ cup/113g) and sugar (¾ cup/150g) on medium-high (6 on a KitchenAid) until light and fluffy, about 2-3 minutes. Scrape up and down the bowl and add the whole egg (1 large), mixing on medium-high for about a minute. Scrape the bowl again and add the egg white, eggnog extract (2 teaspoons) and vanilla (½ teaspoon) and mix for another 2 minutes.
    4. With the mixer on low, alternate adding the flour mixture and the eggnog (⅔ cup/160mL). (⅓ flour mixture, ½ eggnog, ⅓ flour mixture, ½ eggnog, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until just combined or stop with just a streak or two of flour remaining and give it a stir with a spatula.
    5. Divide the batter evenly into the prepared muffin/cupcake pan. I use a cookie scoop to make this quick and easy; it’s about 3-4 tablespoons of batter per cupcake. Bake for 16 - 20 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
    6. Decorate as desired once completely cool.
    7. Rum buttercream: Beat the butter (¾ cup/170g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high for 5 minutes. Stop about half way through to scrape up and down the bowl.
    8. Add the confectioners’ sugar (1 ½ cups/180g) and mix on low until the sugar is incorporated. Add the heavy cream (2 tablespoons) and beat on high for another five minutes. Scrape up and down the bowl, add the vanilla bean paste (½ teaspoon), rum (1 tablespoon) and a pinch of salt and beat 2 minutes more.
    9. Spoon or pipe the buttercream onto the top of each cupcake, dust with nutmeg if desired.

    Notes

    *If you would like to substitute cake flour, omit the cornstarch and use 1 ½ cups cake flour/173g.

    **I highly recommend using eggnog extract for the best flavor, but you can leave it out.

    ***If you prefer buttercream without alcohol, use 1 teaspoon of rum extract instead of rum.

    If you'd like a more prounounced rum flavor; take a tablespoon or two of rum {or bourbon} and brush it over the tops of the warm cupcakes.

    Can also be baked in an 8x8 parchment lined pan. Bake for about 25-30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

    Store cupcakes in an airtight container at room temperature for 2-3 days.

    The cupcakes also freeze well for up to 3 months.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 364Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 149mgCarbohydrates: 40gFiber: 0gSugar: 27gProtein: 3g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cakes and Cupcakes

    Iced Molasses Cookies

    November 27, 2022 by Tasia 4 Comments

    iced molasses cookie leaning on a stack of cookies

    The best old-fashioned iced molasses cookies! This homemade cookie recipe bakes up so soft and chewy and is glazed with a sweet icing. Sure to become a holiday favorite and perfect for your Christmas cookie baking!

    plate of iced molasses cookies

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These iced molasses cookies have soft centers, lightly crisp edges and are filled with warm spices. They remind me of the Grandma's molasses cookies that you used to be able to buy in a two cookie package.

    A thin layer of icing tops the cookies, which makes them perfectly pretty and perfect for stacking and gift giving!

    If you are looking for more molasses flavored desserts be sure to try my gingerbread snack cake or biscoff glazed gingerbread scones.

    why you will love this old-fashioned cookie

    • Nostalgic taste ~ full of flavor and gingerbread spices.
    • Soft and chewy ~ the addition of oatmeal adds extra chewiness.
    • Easy glaze ~ frosted with a simple vanilla icing recipe that sets so the cookies can be stacked.
    stack of iced molasses cookies

    Ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    iced molasses cookies ingredients
    • Old-fashioned rolled oats ~ you will pulse the oats in a food processor or high powered blender to give them a perfect gingerbread oatmeal texture. Quick oats can be substituted here; you will not need to pulse them as much as rolled oats.
    • All-purpose flour ~ adds structure to the cookies. If you aren't using a kitchen scale to measure, be sure to spoon the flour into your measuring cup and use a knife to level it off.
    • Kosher salt ~ to balance the flavors.
    • Baking soda ~ to give the iced molasses cookies a little lift.
    • Cinnamon, ginger and cloves ~ the perfect blend of ground spices to give the best molasses cookie flavor.
    • Unsalted butter ~ Pull the butter out about an hour before you want to make the cookie dough. You want it room temperature, which is colder than you think! 65°F is the temperature you should be aiming for. I use my Thermapen to quickly check the butter temperature.
    • Brown and granulated sugar ~ dark brown sugar adds extra flavor for this recipe, but light brown sugar will also work.
    • Egg ~ just one large egg needed. Pull it out with the butter so it's room temperature.
    • Molasses ~ I use Wholesome organic molasses. It is darker in color than many brands. Grandma's is the other brand I have used.
    • Vanilla ~ adds flavor; I prefer a pure vanilla extract.
    icing set on a molasses cookie

    how to make iced molasses cookies

    Start by placing the old-fashioned rolled oats into a food processor or high speed blender and pulse until they have a variety of texture; mostly oat flour, but some pieces of chopped oats as well. {This is the updated version of my Cuisinart Mini Prep}.

    Then in a large bowl whisk together the pulsed oats, flour, baking soda, kosher salt, ground cinnamon, ground ginger and ground cloves. Set aside.

    In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, cream together the unsalted butter, dark brown sugar and granulated sugar. Scrape up and down the bowl and add in the egg, molasses and vanilla and beat on medium until combined.

    pulsed oats in a food processor
    butter and sugars creamed in a mixing bowl
    molasses cookie dough before dry ingredients are added

    Now add the dry ingredients in two additions on low speed, mixing until just combined. The dough will be thick and sticky. Cover and chill in the refrigerator for at least 1 hour {can chill for up to 2 days}. If chilled for longer than 1 hour, allow it to sit on the counter for 20 - 30 minutes or the dough can be too hard to scoop.

    Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats. Scoop the cookie dough, about 2 tablespoons of dough per cookie and place 2-3 inches apart on the prepared baking sheets.

    molasses cookie dough
    unbaked cookies on a baking sheet

    Then bake for 10-14 minutes, until the edges are set. The middles may look slightly underdone. Remove the cookies from the oven and allow the cookies to rest on the baking sheets for 5 minutes before moving to a wire cooling rack to cool completely.

    If you want to "scoot" the cookies into nice round shapes, do it as soon as the molasses cookies come out of the oven and are still hot. {I use this Ateco set}.

    molasses cookies being "scooted" into a perfect circle

    how to ice the cookies

    The icing should be really thick. This helps it to dry and set up.

    When you add the initial milk and vanilla {see the photo below for a visual} it will not have enough liquid to form the vanilla icing. Add only enough extra milk {I do ½ teaspoon at a time} until you have a thick icing.

    Then very lightly dip the top of the cookie into the icing. You do not want to submerge the cookie! If you drop the cookie in, you will likely break it taking it out. If you would rather, you can lightly spread the icing on the cookies as well. The icing sets after a few hours.

    icing after initial wet ingredients
    hand dipping a molasses cookie into icing
    hand holding a freshly dipped iced molasses cookie
    A freshly dipped iced molasses cookie.

    what is the difference between gingerbread and molasses cookies?

    Molasses cookies tend to be chewier and softer.

    Gingerbread cookies are usually crisper {unless you use my soft gingerbread sugar cookie recipe} and are typically rolled out and cut with cookie cutters.

    Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

    what type of molasses is used for cookies?

    Molasses comes in several varieties; from lighter to blackstrap molasses. I prefer a dark or robust molasses. Wholesome organic is what I typically use in my kitchen. I also like Grandma's brand.

    Blackstrap molasses has a stronger and more bitter taste and I do not recommend using it in baking unless a recipe specifically calls for it.

    tips for soft and chewy molasses cookies like Grandma's

    • Use real butter and don't let it get too soft. Remember about 65°F is what you should be aiming for.
    • Chill the dough! This cookie dough is quite sticky and is very challenging to work with before it has spent some time in the refrigerator. Chilling the dough also helps to let the dry ingredients absorb the wet and it makes the cookie more flavorful.
    • Do not over bake the molasses cookies. The edges will be set, but the middles will still be soft when they are done baking. Allow them to cool on the pan before moving to a cooling rack to cool completely.
    • When icing the cookies just lightly dip the top of the cookie into the thick glaze. Just a quick dip will give the crackled icing appearance.

    how to store

    Ice molasses cookies should stay fresh in an airtight container at room temperature for up to 3 days.

    The cookies can also be frozen for up to 3 months. The icing does lose some of the white color {it gets a slight yellow tone} once frozen and defrosted, but they are still tasty and delicious!

    pile of iced molasses cookies with milk

    Remember to snap a picture and tag me on Instagram if you make these Iced Molasses Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more gingerbread recipes

    • Gingerbread Snack Cake
    • No Bake Gingerbread Cookie Butter Cookies
    • Soft Gingerbread Sugar Cookies
    • Biscoff Glazed Gingerbread Scones

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 20 cookies

    Iced Molasses Cookies

    iced molasses cookie leaning on a stack of cookies

    The best old-fashioned iced molasses cookies! This homemade cookie recipe bakes up so soft and chewy and is glazed with a sweet icing.

    Prep Time 25 minutes
    Bake Time 14 minutes
    Additional Time 1 hour
    Total Time 1 hour 39 minutes

    Ingredients

    Molasses cookies

    • 1 cup old-fashioned rolled oats (80g)
    • 1 ½ cups all-purpose flour (188g)
    • 1 ½ teaspoons baking soda
    • ½ teaspoon kosher salt
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon ground ginger
    • ½ teaspoon ground cloves
    • ¾ cup unsalted butter, room temperature (170g)
    • ½ cup dark brown sugar (100g)
    • ¼ cup granulated sugar (50g)
    • 1 large egg, room temperature
    • ¼ cup unsulphured molasses (60mL/70g)
    • 2 teaspoons pure vanilla extract

    icing

    • 1 cup confectioners’ sugar (120g)
    • ½ teaspoon pure vanilla extract
    • 1 - 1 ½ tablespoons milk

    Instructions

    1. Start by placing the old-fashioned rolled oats (1 cup/80g) into a food processor or high speed blender and pulse until they have a variety of texture; mostly oat flour, but some pieces of chopped oats as well.
    2. Then in a large bowl whisk together the pulsed oats, flour (1 ½ cups/188g), baking soda (1 ½ teaspoons), kosher salt (½ teaspoon), ground cinnamon (1 ½ teaspoons), ground ginger (1 teaspoon) and ground cloves (½ teaspoon). Set aside.
    3. In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, cream together the unsalted butter (¾ cup/170g), dark brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) on medium speed (speed 6 on a KitchenAid mixer) for 2 minutes. Scrape up and down the bowl and add in the egg (1 large), molasses (¼ cup/60mL/70g) and vanilla (2 teaspoons) and beat on medium until combined, about 1 minute. Scrape the bowl if needed until combined.
    4. Add the dry ingredients in two additions on low speed, mixing until just combined. The dough will be thick and sticky. Cover and chill in the refrigerator for at least 1 hour (can chill for up to 2 days). If chilled for longer than 1 hour, allow it to sit on the counter for 20 -30 minutes or the dough will be too hard.
    5. Preheat the oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
    6. Scoop the cookie dough, about 2 tablespoons of dough per cookie and place 2-3 inches apart on the prepared baking sheets. Bake for 10-14 minutes, until the edges are set. The middles may look slightly underdone.
    7. Remove the cookies from the oven and allow the cookies to rest on the baking sheets for 5 minutes before moving to a wire cooling rack to cool completely.
    8. Once the cookies are cool, make the icing. Place the confectioners’ sugar (1 cup/120g) in a small to medium size bowl. Add the vanilla extract and 1 tablespoon of milk. Use a spoon to mix until combined, but it will not truly be a glaze yet as there isn’t enough liquid (see photo in the post if you need a visual). Add only enough extra milk (I do ½ teaspoon at a time) until you have a very thick icing.
    9. Very lightly dip the top of the cookie into the icing. If you drop the cookie in, you will likely break it taking it out. If you would rather, you can lightly spread the icing on the cookies as well. The icing sets after a few hours.

    Notes

    Cookies should stay fresh covered tightly at room temperature for up to 3 days.

    The cookies can also be frozen for up to 3 months. The icing does lose some of the white color (it gets a slight yellow tone) once frozen and defrosted.

    Nutrition Information:

    Yield:

    20

    Serving Size:

    1

    Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 135mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 2g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cookies

    Orange Cranberry Cake

    November 20, 2022 by Tasia 12 Comments

    slice of orange cranberry cake

    Orange cranberry cake has a moist and flavorful crumb. With orange zest, cranberries {use fresh or frozen} and a cream cheese orange juice glaze, this cake is sure to brighten your Christmas and holiday baking!

    slice of bread with cranberries inside

    Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    I'm always up for a slice of cake! Especially when it's one that is easy to make. No layers, no fancy decorating. Just a simple cake that can be a breakfast cake {my favorite!}, dessert cake or afternoon snack cake.

    This orange cranberry cake bakes up dense {like a pound cake}. The texture is rich, buttery and incredibly moist. So whether you bake this for the Thanksgiving holiday, during the Christmas season or just because I know you're going to love it.

    For more sweet and tart cranberry recipes be sure to check out my orange cranberry sugar cookie bars , lemon cranberry bars or white chocolate cranberry tart.

    why you will love this Italian inspired pound cake

    • Flavor ~ a nice balance of sweet and tart with bright seasonal flavors.
    • Moist crumb ~ the addition of ricotta cheese adds lovely moisture to this ricotta cake.
    • Quick and easy ~ the batter mixes up quickly and the cake gets baked in a loaf pan. Drizzle the orange glaze with cream cheese over the top for easy decorating.
    loaf cake with glaze drizzled over the top

    ingredients needed

    Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

    ingredients for orange cranberry cake
    • All-purpose flour ~ brings structure to the cake. Cake flour can be used, see the recipe card for how to substitute it. I have not tested this loaf recipe with gluten free flour, but suspect using a 1 to 1 baking flour substitute should work.
    • Cornstarch ~ adds softness to the crumb. Leave it out if using cake flour.
    • Baking powder ~ adds some lift to the cake.
    • Kosher salt ~ helps to balance the flavors.
    • Granulated sugar ~ adds sweetness and structure.
    • Orange zest ~ brings orange flavor to the cake. I use the zest of one orange. You can then juice the orange for the orange glaze. The orange zest can be substituted with lemon.
    • Ricotta cheese ~ use whole milk ricotta at room temperature. Brings moisture and tenderness to the cake.
    • Butter ~ I use unsalted butter. I like my butter to be on the softer side of room temperature for cakes so I pull it out at least two hours prior to baking. If you only have salted butter, omit the kosher salt.
    • Eggs ~ three large eggs are needed. They should also be at room temperature so pull them out with the butter and ricotta.
    • Vanilla ~ adds flavor.
    • Almond extract ~ almond extract brings just a little something special to the orange cranberry cake. If you don't like almond or don't have it, just substitute with an equal amount of vanilla.
    • Cranberries ~ this recipe was tested with both fresh cranberries and frozen cranberries. Either works. If using frozen cranberries do not thaw them first.
    • Confectioners' sugar, cream cheese, orange juice {not shown} ~ a simple icing with cream cheese and orange juice for drizzling over the cooled cake. Makes decorating super easy!
    slices of orange cranberry cake on a platter

    how to make this orange cranberry ricotta cake

    This orange cranberry cake is quite similar to my ricotta bundt cake. I tested it with a few different methods and found this one baked up how I wanted it to.

    Don't be alarmed if your batter looks clumpy! When I creamed the batter in a more traditional manner for a fluffy batter, the cake kept sinking on me.

    Start by preheating the oven to 350°F and position the rack to the center of the oven.  Line a 9x5 loaf pan with parchment paper and set aside.

    Then sift together the dry ingredients. You will save aside a little bit of flour to toss with the cranberries.

    In a stand mixer fitted with the paddle attachment, cream together the butter, ricotta, sugar and orange zest.  The mixture may look a little curdled at this point and have some some chunks of butter, but don’t let it worry you!

    Now beat in the eggs, one at a time, scraping up and down the bowl after each addition.  Add the almond and vanilla extract. Again, the mixture may look very curdled or clumpy at this point.

    butter, ricotta and sugar in a mixing bowl
    cake batter after the eggs have been added

    Next add the flour mixture. 

    Take the couple tablespoons of flour that you held aside and toss it with the cranberries; then gently fold in the cranberries to the batter. Pour the batter into the prepared loaf pan and drop the pan on the counter a couple times to release any extra air.

    fresh cranberries tossed with flour in a bowl
    orange cranberry cake batter in a loaf pan

    Finally, place the cake into the oven to bake.

    orange cream cheese glaze

    This cake recipe is actually fantastic without the glaze. If icing isn't really your thing, just leave it off. Or if you only like a little glaze, feel free to make half the amount and just drizzle it over the top of the cake.

    But, if you are #teamicingforlife like me, then be sure to add the orange glaze!

    The easy icing recipe is made by mixing confectioners' sugar with cream cheese. Then adding fresh orange juice to thin it to a glaze consistency. If you really want the orange flavor to pop, add some more orange zest to the glaze.

    fresh cranberries on top of glazed loaf cake

    tips for the best loaf cake

    • Line your loaf pan with parchment paper to make removing from the pan easy.
    • Room temperature ingredients blend together better. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs and ricotta cheese ahead too.
    • Once the orange cranberry cake has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
    • Loaf cakes take a long time to bake. This cake usually takes between 50 - 65 minutes in my oven. BUT remember, your oven is different from mine and baking times will vary. The cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
    • Allow the cake to cool in the loaf pan for 15 minutes, then use the parchment paper to remove the cake from the pan. Set the cake on a wire cooling rack to cool completely.
    • The cake should be cool before adding the orange cream cheese glaze.
    slices of cake on plates

    can this cake be baked in different sizes?

    Yes! You can bake this loaf recipe in a bundt pan or tube pan. The bake time will be a little shorter; around 40 minutes total.

    I haven't tested this cake in a square or round baking pan, but it should work just fine. The bake time will also be reduced; I would check it at 30 minutes and adjust as needed.

    how to store

    Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

    Can I freeze this cake?

    Yes, the cake also freezes well, with or without the glaze. If you know you are freezing the cake, I would wait to glaze it until you defrost it.

    Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

    slices of orange cranberry cake with a bowl of cranberries

    Remember to snap a picture and tag me on Instagram if you make this Orange Cranberry Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

    more holiday recipes to make

    • Coconut Jam Thumbprint Cookies
    • Peppermint Hot Cocoa Cookies
    • Lemon Cranberry Bars
    • Frosted Peppermint Brownies
    • White Chocolate Cranberry Tart

    If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

    Yield: 10-12 servings

    Cranberry Orange Cake

    slice of orange cranberry cake

    With orange zest, cranberries {use fresh or frozen} and a cream cheese orange juice glaze, this cake is sure to brighten your Christmas and holiday baking!

    Prep Time 20 minutes
    Bake Time 1 hour 5 minutes
    Total Time 1 hour 25 minutes

    Ingredients

    orange cranberry cake

    • 1 ⅓ cups all-purpose flour* (167g)
    • 3 tablespoons cornstarch* (24g)
    • 1 ½ teaspoons baking powder
    • 1 teaspoon kosher salt
    • ¾ cup unsalted butter, room temperature (170g)
    • 1 ½ cups granulated sugar (300g)
    • 1 orange**, zested and juiced
    • 1 cup whole milk ricotta, room temperature (220g)
    • 3 large eggs, room temperature
    • ½ teaspoon pure almond extract
    • 1 teaspoon pure vanilla extract
    • 1 cup cranberries*** (100g)

    orange glaze

    • 1 ½ cups confectioners’ sugar (180g)
    • 2 tablespoons cream cheese, room temperature (28g)
    • 1 - 3 tablespoons orange juice (15-45mL)

    garnish {if desired}

    • Fresh cranberries
    • Orange zest

    Instructions

    1. For the cake: preheat the oven to 350°F and position the rack to the center of the oven.  Line a 9x5 loaf pan with parchment paper and set aside.
    2. Once you've measured the flour (1 ⅓ cups/167g), take out a couple tablespoons and set them aside (you'll use it to toss with the cranberries). In a medium bowl, sift together the flour, cornstarch (3 tablespoons/24g), baking powder (1 ½ teaspoons) and kosher salt (1 teaspoon).  Set aside.
    3. In a stand mixer fitted with the paddle attachment, cream together the butter (¾ cup/170g), sugar (1 ½ cups/300g) orange zest and ricotta (1 cup/220g) for 2 minutes on medium speed (6 on a KitchenAid mixer).  The mixture may look a little curdled at this point and have some some chunks of butter, but don’t let it worry you!
    4. Scrape up and down the bowl and beat in the eggs (3 large), one at a time, scraping up and down the bowl after each addition.  Use speed 4 on your KitchenAid mixer and mix each egg until just combined, about 15-20 seconds per egg. Add the almond (½ teaspoon) and vanilla extract (1 teaspoon) and beat another 30 seconds. Again, the mixture may look very curdled or clumpy at this point.
    5. Scrape up and down the bowl and add the flour mixture.  Mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. Take the couple tablespoons of flour that you held aside and toss it with the cranberries (1 cup/100g); then gently fold in the cranberries to the batter.
    6. Pour the batter into the prepared loaf pan and drop the pan on the counter a couple times to release any extra air.
    7. Bake for 15 minutes, then turn the pan 180° and reduce the oven temperature to 325°F and continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 40-50 minutes more. Check the cake at the 40 minute mark and lightly tent with aluminum foil if it's browning more than you'd like.
    8. Remove the cake from the oven and allow it to sit in the pan on a wire cooling rack for 15 minutes. Then use the parchment paper to remove the cake from the pan and allow the cake to cool completely on a metal cooling rack.  
    9. For the orange cream cheese glaze:  place confectioners’ sugar (1 ½ cups/180g) in a bowl and add the cream cheese (2 tablespoons/28g). Do your best to mix the cream cheese evenly into the confectioners' sugar. Then add the freshly squeezed orange juice, starting with 1 tablespoon, and stir until a thick glaze is formed.  Add a teaspoon of juice at a time if the glaze is too thick, but you don’t want a super runny glaze.  Spoon it over the cooled cake.  Garnish with orange zest and fresh (or sugared) cranberries, if desired.

    Notes

    *You can substitute the all-purpose flour and cornstarch with 1 ½ cups cake flour.

    **Any type of orange can be used. Lemon can also be substituted.

    ***Fresh or frozen cranberries can be used. If using frozen cranberries, do not thaw before adding them.

    If you don't like or don't have almond extract, you can substitute it with an equal amount of vanilla.

    You can also bake this loaf recipe in a bundt pan or tube pan. The bake time will be a little shorter; around 40 minutes total.

    Wrap any leftover cake or place in an airtight container and store at room temperature for up to 3 days.

    The cake also freezes well, with or without the glaze. (If you know you are freezing the cake, I would wait to glaze it until you defrost it). Wrap it tightly and store in an airtight container or zip-top bag in the freezer for up to two months. Allow to defrost at room temperature before serving.

    Recipe lightly adapted in ingredients and method from the late Gina DePalma's cookbook, Dolce Italiano

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 390Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 90mgSodium: 211mgCarbohydrates: 56gFiber: 1gSugar: 41gProtein: 6g

    The nutrition information is an estimate only and may not be entirely accurate.

    Did you make this recipe?

    Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

    © Tasia ~ two sugar bugs
    Cuisine: American / Category: Cakes and Cupcakes
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    Hi, I'm Tasia! I'm here to inspire you to get into the kitchen and create food from scratch. I make delicious and approachable recipes that you will want to make again and again. The recipes you find here will always be sweet and sometimes savory.

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