• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
two sugar bugs
  • About
  • Recipes
  • Coffee Talk
  • come say hello
    • Contact
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Coffee Talk
  • Come say hello
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Coffee Talk
    • Come say hello
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home

    Lemon Raspberry Tart

    June 4, 2023 by Tasia 6 Comments

    slice of lemon raspberry tart showing the layers

    Lemon raspberry tart has a simple lemon mascarpone filling nestled in a shortbread crust. A raspberry coulis sauce and fresh berries serve as the easy decoration for this eggless dessert.

    cut slices of lemon raspberry tart

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

    Entertaining is fun, but can be stressful! Ya'll are busy like me, so I know you want an easy dessert that impresses. This lemon raspberry tart is just that. I'm channeling my inner Ina Garten with this one.😉

    For more berry and lemon desserts, try strawberry lemonade cookies, lemon raspberry bars {no bake} or lemon blueberry cookies {no chill}.

    why you will love this lemon tart

    • Quick shortbread crust ~ this shortbread crust gets pressed into the tart pan, no rolling out required.
    • Easy lemon mascarpone filling ~ the lemon filling is silky and creamy and whips up in about 5 minutes.
    • Simple decoration ~ a raspberry coulis is used as the sauce for decoration, with fresh berries and a little lemon zest. Easy peasy!
    • Make ahead ~ this lemon raspberry dessert can be made up to two days ahead.
    slices of tart showing layers of shortbread crust, lemon filling and raspberry coulis topping

    🍋ingredient notes

    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 shortbread tart crust
    ingredients needed for lemon raspberry tart filling
    • All-purpose flour ~ gives the shortbread crust it's structure.
    • Confectioners' sugar ~ also known as powdered sugar; brings sweetness to the crust and lemon tart.
    • Kosher salt ~ just a touch to balance the sweetness. If you only have table salt, use half the amount.
    • Unsalted butter ~ cold butter is used in the easy shortbread crust. If you only have salted butter, eliminate the kosher salt.
    • Heavy cream or heavy whipping cream ~ gets whipped to stiff peaks to provide the creamy, mousse-like texture to the lemon raspberry tart.
    • Mascarpone cheese ~ provides the structure to the tart and can be used straight from the refrigerator. If you cannot find mascarpone, you can substitute with an equal amount of block cream cheese, which will add a little tang to the filling.
    • Vanilla ~ just a touch to balance the flavors. I prefer a pure vanilla extract.
    • Lemon ~ you'll use one large lemon. Zest it first {and save a little aside for garnish}, then squeeze for the fresh lemon juice. This is my favorite zesting tool and juicer.
    • Raspberry coulis ~ for a homemade raspberry coulis, use half of the recipe from this cheesecake. Or use a high-quality store bought coulis; Fran's makes an excellent one.
    • Raspberry jam ~ this is optional, but adds another layer of raspberry to the tart. Use your favorite brand.
    slice of lemon raspberry tart on a plate with a fork

    how to make the shortbread crust

    Start by blending the all-purpose flour, confectioners' sugar and kosher salt.

    Then cut in the unsalted butter with a fork or pastry cutter until the butter is worked into the dry ingredients.

    Now use your {clean} hands to gather the dough together.

    Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Prick the dough with a fork a few times then place in the refrigerator while the oven preheats.

    butter worked into flour, salt and sugar.
    Use a fork or pastry cutter to work the butter into the dry ingredients until you have pea size pieces of butter showing.
    shortbread tart dough after it's mixed together.
    Use your clean hands to gather the shortbread dough before pressing it into the tart pan.
    unbaked shortbread tart crust
    Once you've evenly pressed the shortbread crust into the tart pan, prick the bottom several times with a fork. Then chill while the oven preheats.

    Bake the shortbread crust for 15 minutes. Remove the crust from the oven and use a flat bottom cup to press the dough back down, then prick the bottom with a fork again and return to the oven for another 5-10 minutes or until the crust is lightly golden.

    Remove from the oven and allow to cool completely before adding the lemon mascarpone filling. {Can be made up to one day ahead. Once cool, cover and store at room temperature}. By the way, I absolutely love this purple Thermoworks silicone hot pad!

    par baked shortbread crust with a measuring cup showing how to flatten the bottom
    After the crust has par baked, remove it from the oven and use a flat bottom cup to flatten the crust back in the tart pan. Then prick the bottom again and place back in the oven.
    baked shortbread crust
    Bake the shortbread crust until lightly golden. {I could have let this one go another minute or two}.

    how to make the lemon mascarpone filling

    Using a handheld mixer or a stand mixer with the whisk attachment, whip the whipping cream and confectioners' sugar on medium-high until stiff peaks and set aside.

    In another bowl; whip the mascarpone cheese and vanilla on medium until well combined. Then mix in the lemon zest and lemon juice on medium until combined.

    whipped cream in a bowl whipped to stiff peaks
    Whip the heavy whipping cream to stiff peaks.
    lemon mascarpone ingredients in a mixing bowl
    For the silkiest filling, DO NOT add the lemon juice and zest before whipping the mascarpone and vanilla.

    If you add the lemon juice or zest to the mascarpone before it's blended smooth {like I did in these photos😂}, it will slightly curdle the mixture. Don't worry! It will smooth back out with the addition of the whipped cream.

    Now using a spatula, fold in the whipped cream until fully combined.

    lemon mascarpone ingredients being whipped in a mixing bowl
    If you add the lemon juice and lemon zest to the mascarpone BEFORE you've whipped the mascarpone, it will curdle like this. Don't worry, we can fix it!
    creamy lemon mascarpone filling mixed in a bowl
    The lemon filling becomes nice and creamy once the whipped cream is folded into it.

    how to add decoration to the lemon tart

    Let's put this lemon raspberry tart together! If desired, spread a thin layer of raspberry jam over the baked and cooled shortbread crust.

    Then spread the lemon filling into the crust, using an offset spatula to smooth.

    Now drop spoonfuls of the raspberry coulis in a circular pattern around the outside border, repeat with a smaller circle in the middle of the tart.

    raspberry jam lining the shortbread crust
    If desired, add a thin layer of raspberry jam over the shortbread crust before adding the lemon filling.
    raspberry coulis dropped in circles over lemon filling
    Drop spoonfuls of the raspberry coulis in a circular pattern around the outside border, repeat with a smaller circle in the middle of the tart.

    Then take a toothpick and lightly drag the coulis from one circle to the next. Garnish with fresh raspberries and additional lemon zest.

    raspberry coulis "hearts" from a toothpick running through it
    Use a toothpick to "drag" the coulis from one circle to another, creating a bit of a heart pattern.

    expert tips for this easy tart

    • Bake the tart crust up to a day before as it needs to be completely cool before adding the eggless lemon filling.
    • Whip the mascarpone with the vanilla before adding the lemon zest and lemon juice, which keeps the filling silky smooth.
    • This lemon tart with raspberry coulis should be stored in the refrigerator before serving, but will be okay left out for about an hour.
    • Use a sharp knife for cutting the slices and wipe the knife clean between cuts.
    • Use any leftover coulis for serving or spoon it over ice cream.

    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.

    lemon raspberry tart sitting on a cake stand

    frequently asked questions

    what if I don't have a tart pan?

    You can use a 9-inch springform pan or bake into lemon raspberry bars by using a 9x9 baking pan. Both alternate pans will make the tart a little more rustic.

    For the springform pan, you only need to line it with an overhang of parchment paper if you'd like to be able to easily remove the lemon raspberry tart from the bottom of the pan.

    For the 9x9 baking pan, I would line the pan with parchment overhanging the sides so that you can remove the bars for easy cutting.

    where do I find mascarpone cheese?

    Most grocery stores will carry mascarpone cheese. It is typically near the deli section or with the specialty cheeses, not with the cream cheese. I often find that Trader Joe's has the best price for it.

    what does lemon tart taste like?

    This lemon raspberry tart has a jam lined, crumbly classic shortbread crust with a not-too-sweet and not-too-tart creamy lemon filling, which is swirled with a raspberry coulis. It's not dense like a cheesecake, but more mousse-like.

    what can I garnish lemon raspberry tart with?

    Fresh raspberries and lemon zest are the best garnishes for this lemon dessert. You will likely have some raspberry coulis leftover, which can also be served with the dessert.

    how to store

    Store any leftovers covered in the refrigerator for up to five days.

    lemon raspberry tart with lemons and raspberry coulis

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

    more lemon recipes

    • Lemon Raspberry Bars
    • Lemon Bar Cookies
    • Strawberry Lemonade Cookies
    • Homemade Lemon Cupcakes
    • Lemon Pistachio Biscotti

    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: one 9" tart ~ about 12 servings

    Lemon Raspberry Tart

    slice of lemon raspberry tart showing the layers

    A creamy lemon mascarpone filling sits nestled in a shortbread crust with a simple raspberry coulis and fresh berries for decoration.

    Prep Time 20 minutes
    Bake Time 25 minutes
    Chill Time 30 minutes
    Total Time 1 hour 15 minutes

    Ingredients

    Shortbread Crust

    • 1 ¼ cups all-purpose flour (157g)
    • ¾ cup confectioners' sugar (90g)
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter, cold (113g)

    Lemon mascarpone filling

    • ½ cup heavy whipping cream, cold (120mL)
    • ¼ cup confectioners' sugar (30g)
    • 8 ounces (1 container) mascarpone cheese* (227g)
    • ½ teaspoon pure vanilla extract
    • 1 large lemon, zested
    • 2 teaspoons fresh lemon juice

    assembly and decoration

    • 3 tablespoons raspberry jam** (60-80g)
    • ¼ cup raspberry coulis
    • Fresh raspberries, optional for decorating

    Instructions

      1. For the crust: Blend the all-purpose flour (1 ¼ cups/157g), confectioners' sugar (¾ cup/90g) and kosher salt (½ teaspoon). Then cut in the unsalted butter (½ cup/113g) with a pastry blender or fork until the butter is worked into the dry ingredients. Use your (clean) hands to gather the dough together. Press into the bottom of a non-greased 9-inch tart pan with a removable bottom. Lightly dampen your fingers with water, if needed. Prick the dough with a fork a few times then place in the refrigerator while the oven preheats.
      2. Preheat the oven to 350°F
      3. Bake the shortbread crust for 15 minutes. Remove the crust from the oven and use a flat bottom cup to press the dough back down***, then prick the bottom with a fork again and return to the oven for another 5-10 minutes or until the crust is lightly golden. Remove from the oven and allow to cool completely before adding the lemon mascarpone filling. If the tart shell has shrunk at all, use a flat bottomed measuring cup to lightly press the dough back up the sides when just out of the oven. Use caution as the shortbread crust will be hot. (Can be made up to one day ahead. Once cool, cover and store at room temperature)
      4. For the lemon mascarpone filling: using a handheld mixer or a stand mixer with the whisk attachment, whip the cold whipping cream (½ cup/120mL) and confectioners' sugar (¼ cup/30g) on medium-high until stiff peaks, approximately 2-3 minutes. Set aside.
      5. In another bowl; whip the mascarpone cheese (8 ounces/227g) and vanilla (½ teaspoon) on medium until well combined, about 1-2 minutes. Then mix in the lemon zest (from 1 large lemon) and lemon juice (2 teaspoons) on medium until combined. Now using a spatula, fold in the whipped cream until fully combined.
      6. To assemble: If using, spread the raspberry jam (3 tablespoons/60-80g) over the bottom of the cooled shortbread crust. Then spread the filling into the crust, using an offset spatula to smooth. Now drop spoonfuls of the raspberry coulis in a circular pattern around the outside border, repeat with a smaller circle in the middle of the tart. Then take a toothpick and lightly drag the coulis from one circle to the next. Garnish with fresh raspberries and additional lemon zest. Refrigerate until ready to serve.

    Notes

    *The mascarpone can be used straight from the refrigerator.

    **The raspberry jam is optional for going underneath the lemon filling.

    ***If you would rather use pie weights for blind baking the shortbread crust, you can. I'm usually too lazy to pull mine out. 😉

    If you add the lemon juice or zest to the mascarpone before it's blended smooth, it will slightly curdle the mixture. Don't worry! It will smooth back out with the addition of the whipped cream, but for the smoothest filling try to follow the instructions.

    Can be prepared up to two days ahead. Store any leftovers covered in the refrigerator for up to five days.

    Recommended Products

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

    • Fox Run 44513 Removable Bottom Non-Stick Tart and Quiche Pan, 9-Inch Diameter
      Fox Run 44513 Removable Bottom Non-Stick Tart and Quiche Pan, 9-Inch Diameter
    • KitchenAid KHM512BM 5 Speed Hand Mixer, Black Matte
      KitchenAid KHM512BM 5 Speed Hand Mixer, Black Matte
    • Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake
      Last Confection Stainless Steel Pastry Blender Dough Cutter - Professional Flour Mixer for Pasta, Pie Crust and Cake
    • Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set
      Duralex 100010 Made In France Lys Stackable 10-Piece Bowl Set

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 276Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 50mgSodium: 180mgCarbohydrates: 24gFiber: 1gSugar: 12gProtein: 6g

    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: Pies and Tarts

    Birthday Cheesecake

    May 28, 2023 by Tasia 2 Comments

    inside look at birthday cheesecake with white chocolate ganache topping

    Creamy birthday cheesecake is the best birthday treat! This decadent baked cheesecake recipe is filled with rainbow sprinkles, topped with white chocolate ganache and is sure to be a happy addition to any celebration!

    inside look at a slice of birthday cheesecake

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

    Birthdays and celebrations call for happy desserts and what better way to bring the happy than with sprinkles???

    I'm not going to lie, I love a birthday cake on my birthday, but birthday cheesecake feels like a grown up dessert. It's rich and decadent without being overly sweet. This one has a classic graham cracker crust and a luscious, silky New York style cheesecake flavored with vanilla, almond, white chocolate and sprinkles.

    Since you are busy, like me, this baked cheesecake is simple to put together. The hardest part is letting it chill before serving!

    If you are looking for a more mousse like, no bake cheesecake, try my cookie butter cheesecake, mini peanut butter espresso cheesecakes, or no bake mascarpone cheesecake.

    why you'll love this sprinkle filled cheesecake

    • Easy, with that rich and creamy classic baked cheesecake texture.
    • Rainbow sprinkles, white chocolate and a touch of almond create a happy celebration cheesecake.
    • A baked cheesecake needs to chill, so it can be made a day or two before it's needed.
    • Perfect birthday treat!
    • No traditional water bath needed.
    slices of cheesecake on their sides on a cake plate

    ingredients

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

    ingredients for birthday cheesecake
    • Cream cheese ~ use full fat blocks of cream cheese. It's important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours.
    • Sugar ~ granulated sugar is used to sweeten the birthday cheesecake.
    • Cornstarch ~ the cornstarch works to keep the cheesecake thick and silky.
    • Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.
    • Vanilla ~ this is one of those rare times that I often use an imitation vanilla; it adds to the cake batter or funfetti type flavor.
    • Almond extract ~ just a touch to give a little birthday cake flavor. If you absolutely can't stand almond extract, just substitute it with more vanilla.
    • Eggs ~ use three room temperature large eggs.
    • Sprinkles ~ I prefer jimmies sprinkles or confetti quins {flat and round}. I would stay away from nonpareils {small round balls} as they bleed a lot and will turn the batter an ugly color.
    • White chocolate {not shown} ~ for the ganache topping. Use a finely chopped white chocolate bar.
    • Heavy cream {not shown} ~ for the ganache. You can use heavy cream that has a minimum of 30% fat content.
    • Graham crackers, brown sugar, melted butter {not shown} - for the graham cracker crust. I use Nabisco graham crackers; a full sheet is the four rectangular pieces attached together on one cracker and weighs about 15g. Unsalted butter is what I use.

    how to make this baked cheesecake

    Start by making the graham cracker crust {directions in the recipe card below}.

    Then beat the room temperature cream cheese and granulated sugar on medium until the mixture is smooth and creamy.

    Now add the cornstarch, sour cream, vanilla and almond extract and beat until fully combined. Add the eggs one at a time, beating until just blended.

    Once the final egg disappears into the batter, stop the mixer. Then add the sprinkles {hold aside 2-3 tablespoons for decorating the top} and use a spatula to make sure the final egg is fully combined and the sprinkles are evenly mixed in the batter.

    Cream cheese and sugar beaten together in a mixing bowl
    The cream cheese and sugar will be light and fluffy once you've beaten them together.
    cheesecake batter in a mixing bowl before the rainbow sprinkles are added
    The cheesecake batter is very creamy after the eggs have been added. Be careful not to over beat the eggs.
    sprinkles on top of cheesecake batter in a bowl
    When the third egg has disappeared into the batter, turn off the mixer. Use a spatula to fold in the sprinkles.

    Pour the cheesecake mixture into the pre-baked graham cracker crust. Smooth the top with an offset spatula, if needed.

    Now prepare a large pot of boiling water and pour about an inch of hot water in a 9x13 or large baking pan {do not use glass!} and place the pan of water on the bottom rack of the oven.

    Bake the cheesecake in the center of the oven for 50-60 minutes, or until the center is almost set. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes {with the pan of hot water still in the oven as well}.

    birthday cheesecake batter in a springform pan on a foil lined baking pan
    I like to line the springform pan with a sheet of parchment paper. This allows for the cheesecake to be removed from the bottom of the springform pan easily.
    baked birthday cheesecake in a springform pan
    The edges on the cheesecake will be set and the middle should have a bit of a "jiggle" left in it when you remove it from the oven.

    how do you know when cheesecake is done baking?

    This birthday cake cheesecake should have some jiggle in the middle when it is done baking. In my oven, this cheesecake was consistently baked at 55 minutes. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.

    It can be a little unnerving to see the jiggly middle, but the cheesecake will continue to cook and set up as it cools. Here's a little video to show you what mine looks like when I take it out of the oven.

    white chocolate ganache topping

    Place the finely chopped white chocolate in a glass or metal heat proof bowl. Then measure the heavy cream into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped white chocolate.

    Allow the cream to sit on the white chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny. If the ganache seems a little runny, allow it to sit for 5-10 minutes to thicken.

    Spread the ganache over the cooled cheesecake with an offset spatula. Take the sprinkles you set aside and sprinkle them over the top of the white chocolate ganache.

    Then place the birthday cheesecake in the refrigerator to chill for a minimum of six hours and ideally overnight.

    chopped white chocolate with heavy cream in a mixing bowl
    Let the warm whipping cream sit over the finely chopped white chocolate for a minute or two before stirring.
    birthday cheesecake with white chocolate ganache and sprinkles
    Add some sprinkles on top of the white chocolate ganache before chilling the cheesecake.
    birthday cheesecake on a cake stand

    tips for the best confetti cheesecake

    • Use room temperature ingredients ~ the room temperature ingredients combine more evenly and create a smooth batter {no lumpy cheesecake here!}.
    • Use full fat ingredients ~ you want to buy the block cream cheese and not the whipped spread {they don't behave the same in baking}. This adds to the creaminess of the birthday cheesecake.
    • Cornstarch ~ the addition of a little starch prevents the protein in the eggs from stiffening, adding to the silky and creamy final texture.
    • Don't over mix the batter ~ which can add too much air and cause the cheesecake to rise and then fall during baking.
    • Place the springform pan on top of a baking pan before placing in the oven {for both the baking of the cheesecake and the baking of the graham cracker crust. This will catch any leaks of butter from the classic crust and keep your oven cleaner!
    • Don't over bake ~ a classic cheesecake has a creamy texture. An over baked cheesecake can still be eaten, but will not have the creamy and silky texture.
    • Allow to cool slowly ~ allow the cheesecake to cool in the oven before removing to the counter to cool. {more detailed instructions are in the recipe card below}.
    • Once the birthday cheesecake is topped with ganache, place it in the refrigerator to chill and set up. It needs to chill for a minimum of 6 hours and ideally 8 or more.
    • For clean slices when serving, wipe the knife clean between cuts.

    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.

    slice of cheesecake with a bite on a fork

    birthday cheesecake decorating ideas

    If this is truly being served for a birthday, add some candles!

    If you'd like to add some piping to the top; both buttercream or whipped cream can be added before serving. Personally, I think the cheesecake has the perfect balance of tangy and sweet. Adding buttercream or whipped cream will increase the sweetness.

    variations

    I tested this recipe with a golden Oreo crust, but my testers liked the graham cracker crust best. If you would like a golden Oreo crust, use this chocolate crust recipe and just replace the classic Oreos with golden Oreos.

    Oreo cookie crust ~ if you'd like to add some chocolate to this birthday cake cheesecake, use the chocolate crust linked above.

    If chocolate is more your speed than white chocolate, use the ganache from this chocolate raspberry cheesecake recipe.

    overhead look at white chocolate ganache topping with sprinkles on birthday cheesecake

    frequently asked questions

    how to remove cheesecake from the pan

    Once the birthday cheesecake has chilled at least six hours {and ideally overnight}, the springform pan should pop right off the cheesecake once opened. If it doesn't, gently run a knife along the edge to release it.

    what if I don't need a large cheesecake?

    This recipe divides almost perfectly to make a six-inch cheesecake! Just divide the ingredients by 3 and use ¾ tsp cornstarch {since it doesn't divide evenly!}.

    can I bake this without a springform pan?

    Yes, you can use a 9-inch round baking pan. The birthday cheesecake will have a more rustic outer edge, but will still taste incredible.

    Line the round baking pan with parchment overhang so you can pull the chilled cheesecake out of the baking pan to cut and serve.

    {if you only have a 10-inch springform pan, know the cheesecake will be a little shorter and will require less baking time}.

    is cheesecake healthier than birthday cake?

    As always, healthy is a very subjective term. This cheesecake does have less sugar than a traditional birthday cake, but I would not call this a healthy dessert.

    can I freeze cheesecake?

    Yes!! See below for how to store cheesecake.

    how to store

    Store any leftover birthday cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the ganache, it will get a little condensation on it.

    The sprinkle filled cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

    slice of cheesecake on a plate

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

    more easy birthday treats

    • Sprinkle Cookies
    • Birthday Cake Cookies
    • Easy Vanilla Cupcakes
    • Sprinkle Rice Krispie Treats
    • 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: 12 - 14 slices

    Birthday Cheesecake

    inside look at birthday cheesecake with white chocolate ganache topping

    Creamy birthday cheesecake is the best birthday treat! This decadent baked cheesecake is filled with rainbow sprinkles and is sure to be a happy addition to any celebration!

    Prep Time 30 minutes
    Bake Time 1 hour
    Chill Time 8 hours
    Total Time 9 hours 30 minutes

    Ingredients

    graham cracker crust

    • 20 full graham cracker sheets, crushed (300g)
    • 2 tablespoons packed brown sugar (20g)
    • ½ cup unsalted butter, melted (113g)

    birthday cheesecake

    • three 8 ounce blocks of full fat cream cheese, room temperature (681g)
    • ¾ cup granulated sugar (150g)
    • 2 teaspoons cornstarch
    • ¾ cup full fat sour cream, room temperature (180g)
    • 1 tablespoon vanilla extract**
    • ½ teaspoon pure almond extract
    • 3 large eggs, room temperature
    • ½ cup jimmies sprinkles, divided (85g)

    white chocolate ganache

    • 4 ounces white chocolate, chopped finely (113g)
    • ⅓ cup heavy whipping cream (80mL)

    Instructions

    1. If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.
    2. Make the graham cracker crust: crush the graham crackers (20 full sheets/300g) in a food processor or blender and pulse until fine crumbs. (You can also place the graham crackers in a zip top bag and use a rolling pin to crush them). Add the melted butter (½ cup/113g) and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.
    3. Press the mixture into the bottom and up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling. (leave the oven on)
    4. Make the birthday cheesecake: Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese (three 8 ounce blocks/681g) and granulated sugar (¾ cup/150g) on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Scrape the bowl. Add the cornstarch (2 teaspoons), sour cream (¾ cup/180g), vanilla (1 tablespoon) and almond extract (½ teaspoon) and beat another minute, until fully combined. Scrape up and down the bowl. On low (speed 2), add the eggs one at a time, (3 large) beating until just blended. Once the final egg disappears into the batter, stop the mixer. Add the sprinkles (hold aside 2-3 tablespoons from the ½ cup/85g for decorating the top) and use a spatula to make sure the final egg is fully combined and the sprinkles are evenly mixed in the batter.
    5. Pour the cheesecake mixture into the pre-baked graham cracker crust. Smooth the top with an offset spatula, if needed.
    6. Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
    7. Bake the cheesecake* in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Move the cheesecake to the counter to cool another 1-2 hours. Then prepare the ganache topping.
    8. Make the white chocolate ganache: place the finely chopped white chocolate (4 ounces/113g) in a glass or metal heat proof bowl. Then measure the heavy cream (⅓ cup/80mL) into a saucepan and warm the cream over medium heat, just until hot and it begins to simmer around the edges. Remove from the heat and pour the hot cream over the chopped white chocolate.
    9. Allow the cream to sit on the white chocolate for 1 minute and then stir the ganache until the chocolate is melted, smooth and shiny***. If the ganache seems a little runny, allow it to sit for 5-10 minutes to thicken a little. Spread the ganache over the cooled cheesecake with an offset spatula. Take the sprinkles you set aside and sprinkle them over the top of the white chocolate ganache.
    10. Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
    11. If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Slice and serve.

    Notes

    *Place the springform pan on top of a sheet pan to catch any leaks from the butter in the graham cracker crust. I prefer to bake the cheesecake sitting on the sheet pan as well.

    **imitation vanilla will work and give you a little more of that birthday cake or funfetti flavor, but pure vanilla extract is also wonderful.

    ***if the chocolate doesn't completely melt, it means the cream wasn't hot enough. Place the heatproof bowl over the top of a simmering pot of water {be careful not to get any water in the ganache} and gently stir until fully melted.

    Store any leftover cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the ganache, it will get a little condensation on it.

    The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

    If you don't have a springform pan, you can line a 9-inch cake pan with parchment, leaving some overhang so you can pull the cheesecake out of the pan. The edges might look a little more rustic with this method.

    If you would like a small cheesecake; divide the ingredients by 3, which makes enough batter to make a small 6-inch cheesecake. For the cornstarch use about ¾ teaspoon.

    For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

    Nutrition Information:

    Yield:

    14

    Serving Size:

    14

    Amount Per Serving: Calories: 509Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 122mgSodium: 281mgCarbohydrates: 42gFiber: 1gSugar: 28gProtein: 7g

    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

    Key Lime Cookies

    May 21, 2023 by Tasia 6 Comments

    key lime cookie leaning against a stack of cookies on a plate

    The best chewy key lime cookies! The drop cookies are made with cream cheese and graham crackers and are filled with an easy homemade key lime curd. They have that key lime pie flavor, but in cookie form.

    pile of cookies with lime slices

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

    These cookies are a celebration of citrus. Key limes to be exact. And I'm pretty sure they'll add a little sunshine to your day when you eat them!

    The key lime filled cookies are a twist on my lemon bar cookies. For a bit of that famous pie flavor, we'll add graham crackers to the cookie dough and put a generous dose of zest into the easy lime filling.

    If you are craving other citrus desserts you may also enjoy my blackberry crostata {with a lime flavored crust}, homemade lemon cupcakes or lemon white chocolate cake.

    why you will love these easy thumbprint cookies

    • Flavor ~ filled with tangy Florida key lime juice, they are bursting with fresh flavor!
    • Soft and chewy ~ with cream cheese in the cookie dough, these key lime cookies have a wonderful texture.
    • Simple curd filling ~ cooks up on the stovetop in under 5 minutes.
    • Perfect for spring and summer or holidays like Easter or Cinco de Mayo.
    key lime cookie with a bite missing sitting on top of another cookie

    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 needed for key lime cookies
    ingredients for the key lime filled cookies

    All-purpose flour ~ used in both the soft cookies and quick and easy key lime curd.

    Graham crackers ~ to give the cookies a bit of that key lime pie flavor. Crush the graham crackers to crumbs; you can use a food processor or place them in a zip top bag and use a rolling pin to crush them.

    Sugar ~ granulated sugar is used in both the easy lime cookies and the filling.

    Baking powder ~ adds leavening to both the cookie and homemade curd.

    Cornstarch ~ adds softness to the cookies and helps to thicken the lemon curd.

    Kosher salt ~ helps to balance the flavors.

    Eggs ~ two whole large eggs and one large egg yolk are needed; room temperature is ideal so pull the eggs out 1-2 hours before starting the recipe. The egg and yolk will separate easier when cold.

    Butter ~ unsalted butter is what I use; if you only have salted, leave out the kosher salt. The butter should also be room temperature.

    Cream cheese ~ use block cream cheese and full-fat is recommended; pull the cream cheese out with the butter and eggs so it comes to room temperature.

    Key lime juice and zest ~ four key limes are needed. Be sure to zest the limes first and then juice them. If you want an extra big punch of key lime flavor; zest 1-2 additional key limes and add the zest with the sugars when making the cookies.

    stack of cookies on a plate with a bowl of limes in the background

    how to make the easiest lime curd filling

    Start by whisking together the granulated sugar, flour, cornstarch, baking powder, kosher salt, key lime zest, one large egg and fresh key lime juice in a small saucepan.

    Place the saucepan over medium-low heat and whisk constantly for 2-3 minutes. The lemon curd will thicken and should reach 190°F on a thermometer.

    Remove the saucepan from the heat and pour the curd into a freezer safe dish. I like using a dish that allows the curd to be in a thin layer. Place in the freezer while you make the cookie dough.

    lime curd ingredients mixed in a saucepan prior to cooking
    The key lime curd ingredients whisked together before cooking.
    hand holding a thermometer showing curd cooked to a high enough temperature
    The curd cooks in 2-3 minutes. It should thicken and reach 190°F.
    key lime curd after it's been cooked in a saucepan
    The key lime curd after it has cooked.

    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 tangy key lime cookies

    Start by preparing two half sheet baking pans with parchment paper. In a medium size bowl combine the flour, graham cracker crumbs, baking powder and kosher salt and set aside.

    Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature unsalted butter on medium for 30-60 seconds. Then add the room temperature cream cheese and mix on medium 1 minute more.

    Scrape up and down the bowl and add the granulated sugar and confectioners' sugar and beat on medium until smooth and creamy. Now add the one large egg plus one large egg yolk and vanilla and beat on medium until fluffy.

    Then whisk in half of the flour mixture on low. When barely combined, stop and scrape the bowl before adding the final half of the flour mixture. Mix until just a few streaks of flour remain and use a spatula to finish mixing it in. The cookie dough is thick and fluffy like a cake batter.

    butter and cream cheese beat together in a mixing bowl
    The butter and cream cheese after they have been creamed together.
    Butter, cream cheese, sugars and eggs beat until fluffy in a mixing bowl
    The cookie dough before the dry ingredients are added; it's quite fluffy!
    key lime cookie dough in a mixing bowl
    The dough almost has a thick cake like texture.

    Use a 2 tablespoon cookie scoop {this is my favorite} and place the cookie dough on the prepared pans, spacing about 2 inches apart. Place the pans in the refrigerator while you preheat the oven to 350°F.

    Once the oven has preheated, take one pan of cookie dough out of the refrigerator and use a tablespoon measure to create a "thumbprint" in the middle of each cookie. {the dough can stick to the bottom of your tablespoon, so I dip the measuring spoon in a little granulated sugar before making them thumbprint}.

    Then remove the key lime curd from the freezer and place 1 teaspoon of curd in the middle of each cookie thumbprint.

    Bake for 10 - 12 minutes until the edges have set. Remove the pan from the oven and allow the key lime cookies to cool on the pan for 10 minutes before moving to a wire cooling rack to cool completely. If desired, cookie scoot the hot cookies as soon as they come out of the oven. Sprinkle with crushed graham cracker crumbs.

    cookie dough on a baking sheet
    Give the cookies a little space on the baking pan as they will spread a little while baking. I fit 5 on a ¼ sheet pan and 8 on a ½ sheet pan.
    thumbprints being made with the back of a tablespoon
    Use the back of a tablespoon to make the "thumbprint", then add a teaspoon of curd to the indent. Try to keep them centered.
    key lime cookies on a cooling rack
    The cookie on the top was "scooted" after removing from the oven; the cookie on the bottom was not. The not scooted cookies are not as thick, but are just as chewy!

    frequently asked questions

    what is the difference between a lime and a key lime?

    One of the biggest differences is size and color. Key limes are small and round and often have more yellow than a traditional lime. They also have a thinner skin and more seeds.

    The flavor is a bit more tart and aromatic.

    The name came to be from the Florida Keys, where the limes gained their popularity in key lime pie.

    how do you zest a key lime?

    Very carefully! With the small size of key limes, it is much easier to scrape your fingers while zesting. I love, love, love my microplane zester. I like it because it yields a very fine zest without any pith.

    can I zest citrus without a zester?

    Use the fine holes on your box grater. Again, do this carefully! The zest won't be quite as fine, but it works in a pinch.

    can I use regular lime?

    Key limes are more tart than a typical lime and can be harder to find. My testers did prefer the tangy flavor using key lime juice, but if you cannot find key limes a traditional lime can be used.

    Key lime juice can often be easier to find. If you can get your hands on that, use the juice and then the zest from a regular lime.

    key lime cookies piled on a baking sheet with key limes

    how to store

    Store any leftover cookies in an airtight container in the refrigerator for up to 5 days.

    If you want to stack the key lime cookies for storing, I recommend placing a layer of parchment paper between the layers. The cookies also freeze well for up to 3 months.

    cookies on a plate with lime slices

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

    more citrus desserts

    • Mom's Lemon Bars
    • Orange Creamsicle Cookies
    • Blackberry Lemon Scones
    • Lemon Sugar Cookies

    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: 18 cookies

    Key Lime Cookies

    key lime cookie leaning against a stack of cookies on a plate

    The drop key lime cookies are made with cream cheese and graham crackers and are filled with an easy homemade key lime filling.

    Prep Time 20 minutes
    Bake Time 12 minutes
    Chill Time 20 minutes
    Total Time 52 minutes

    Ingredients

    easy lime curd

    • ½ cup granulated sugar (100g)
    • 2 tablespoons all-purpose flour (15g)
    • 1 teaspoon cornstarch
    • ¼ teaspoon baking powder
    • ¼ teaspoon kosher salt
    • 1 teaspoon key lime zest (from four key limes)
    • 1 large egg
    • 2 tablespoons fresh key lime juice (30mL)

    cookies

    • 1 ¼ cups all-purpose flour (156g)
    • ½ cup graham crackers, crushed, 4 full sheets (60g)
    • 2 teaspoons baking powder
    • ¼ teaspoon kosher salt
    • ½ cup unsalted butter, room temperature (113g)
    • 3 ounces cream cheese, room temperature (84g)
    • ¾ cup granulated sugar (150g)
    • ½ cup confectioners' sugar (60g)
    • 1 large egg, room temperature
    • 1 large egg yolk, room temperature
    • 1 teaspoon pure vanilla extract
    • extra graham cracker crumbs and confectioners' sugar and for dusting the finished cookies, if desired

    Instructions

    1. For the homemade key lime curd: whisk together the granulated sugar (½ cup/100g), flour (2 tablespoons/15g), cornstarch (1 teaspoon), baking powder (¼ teaspoon), kosher salt (¼ teaspoon), key lime zest (from 4 key limes, at least 1 teaspoon), one large egg and fresh key lime juice (2 tablespoons/30mL) in a small saucepan.
    2. Place the saucepan over medium-low heat and whisk constantly for 2-3 minutes. The lemon curd will thicken and should reach 190°F on a thermometer. Remove the saucepan from the heat and pour the curd into a freezer safe dish. I like using a dish that allows the curd to be in a thin layer. Place in the freezer while you make the cookie dough.
    3. For the cookies: Start by preparing two half sheet baking pans with parchment paper. In a medium size bowl combine the flour (1 ¼ cups/156g), graham cracker crumbs (½ cup/4 full sheets/60g), baking powder (2 teaspoons) and kosher salt (¼ teaspoon) and set aside.
    4. Using a stand mixer with the paddle attachment or a hand mixer, cream the room temperature unsalted butter (½ cup/113g) on medium (speed 6 on a KitchenAid mixer) for 30-60 seconds. Then add the room temperature cream cheese (3 ounces/84g) and mix on medium 1 minute more. Scrape up and down the bowl and add the granulated sugar (¾ cup/150g) and confectioners' sugar (½ cup/60g) and beat on medium until smooth and creamy, about 2 minutes.
    5. Now add the one large egg plus one large egg yolk and vanilla (1 teaspoon) and beat on medium until fluffy, about 1 minute. Stop and scrape the bowl one time during this addition.
    6. Whisk in half of the flour mixture on low. When barely combined, stop and scrape the bowl before adding the final half of the flour mixture. Mix until just a few streaks of flour remain and use a spatula to finish mixing it in. The cookie dough is thick and fluffy like a cake batter.
    7. Use a 2 tablespoon cookie scoop and place the cookie dough on the prepared pans, spacing about 2 inches apart. Place the pans in the refrigerator while you preheat the oven to 350°F. (ideal chill time is 20 minutes)
    8. Once the oven has preheated, take one pan of cookie dough out of the refrigerator and use a tablespoon measure to create a "thumbprint" in the middle of each cookie. (the dough can stick to the bottom of your tablespoon, so I dip the measuring spoon in a little granulated sugar before making the thumbprint). Then remove the key lime curd from the freezer and place 1 teaspoon of curd in the middle of each cookie thumbprint.
    9. Bake for 10 - 12 minutes until the edges have set. (While the first pan of cookies is baking, prepare the second pan of cookies and return to the refrigerator until ready to go in the oven.) Remove the pan from the oven and allow the cookies to cool on the pan for 10 minutes before moving to a wire cooling rack to cool completely. If desired, cookie scoot the hot cookies as soon as they come out of the oven. Sprinkle with crushed graham cracker crumbs.
    10. Once the cookies are fully cooled, they can be dusted confectioners' sugar and lime zest. This is optional.

    Notes

    You will have a couple tablespoons of the key lime curd leftover. It's delicious eaten with a spoon or drizzled over ice cream!

    If you'd like even more of a key lime punch, add the zest of one or two more key limes to the cookie dough as well. Add it with the sugars.

    When making the thumbprint in each cookie keep the indent in the middle, so the curd doesn't spill out during baking.

    Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. If you want to stack the cookies for storing, I recommend placing a layer of parchment paper between the layers. The cookies also freeze well for up to 3 months.

    Nutrition Information:

    Yield:

    18

    Serving Size:

    1

    Amount Per Serving: Calories: 223Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 140mgCarbohydrates: 35gFiber: 0gSugar: 25gProtein: 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

    Buckeye Bars

    May 13, 2023 by Tasia 12 Comments

    buckeye bar with a bite missing

    Buckeye bars are an easy, no bake peanut butter bars recipe. Made with graham crackers; giving them a little crunch and topped with melted chocolate. Dare I say they taste even better than Reeses peanut butter cups and are so much EASIER than buckeye balls!

    buckeye bar with a bite missing with milk

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

    These buckeye bars are a peanut butter and chocolate lover's dream. The bars are similar in flavor to that oh-so-familiar candy bar and are incredibly quick and simple to make. They are creamy and fudgy and might possibly be the easiest candy bar copycat you can make at home.

    Why are they called buckeye bars? Buckeye balls are a peanut butter fudge candy ball dipped in chocolate to look like the nut from Ohio's state tree, the buckeye tree. But we are skipping the time consuming process of rolling them in balls and dipping them in chocolate by making them into simple bars. Same great flavor, but easy for our busy lives!

    For more peanut butter recipes try my peanut butter thumbprint cookies, peanut butter muffins, peanut butter white chocolate blondies or peanut butter cookies.

    This post was originally posted in April of 2019 and has been updated with new photos and helpful information. The recipe has been slightly altered from the original.

    why you will love these peanut butter bars

    • Easy and quick ~ the prep time is about 10 minutes, so much easier than making buckeye balls!
    • Simple ingredients ~ only 5 ingredients needed for these buckeye bars.
    • No bake ~ no need to turn on an oven for this super simple no bake dessert.
    • One of the top dessert flavor combos; hello peanut butter and chocolate!
    • They are great additions to your holiday candy making and will disappear in a flash whenever you make them.
    hand grabbing a buckeye bar off a stack

    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 buckeye bars
    chocolate topping ingredients in a bowl
    • Butter ~ I always use unsalted butter, but salted would work just fine in this recipe.
    • Peanut butter ~ creamy peanut butter is best for the texture and I recommend using a commercial brand like Jif or Skippy. Natural peanut butter will change the texture of the buckeye bars; see the recipe card for how you can partially substitute natural peanut butter.
    • Confectioners' sugar ~ also called powdered sugar, works to give structure and sweetness to the bars. If you want a hint of brown sugar flavor, you can replace a ½ cup of the confectioners' sugar with brown sugar.
    • Graham crackers ~ add structure and an addictive little crunch to the candy bars. If you don't have graham crackers, try digestive biscuits or a dry and crisp cookie like biscoff or shortbread.
    • Chocolate ~ the recipe calls for milk chocolate, but if you prefer a less sweet bar, use semisweet. You can use a chopped chocolate bar or chocolate chips.
    pile of buckeye bars on a platter

    how to make buckeye bars

    Start by preparing a 9x13 baking pan by lining it with parchment paper, leaving overhang so you can easily pull the bars out of the pan.

    Then mix peanut butter and melted butter with a wooden spoon or spatula until well blended.

    Crush your graham crackers into crumbs {I use my food processor, but you can also crush them in a zip-top bag with a rolling pin}. Combine the graham cracker crumbs and confectioners' sugar. Then add to the peanut butter mixture. I find it works best to slowly add the dry ingredients into the peanut butter mixture.

    melted butter and peanut butter mixed together in a bowl
    Melted butter and peanut butter mixed together.
    confectioners' sugar and graham crackers mixed together in a bowl
    Crushed graham crackers and confectioners' sugar mixed together.
    peanut butter graham cracker mixture
    The peanut butter layer mixture is quite thick once mixed together.

    Once well combined press the peanut butter mixture into an even layer in the bottom of the prepared pan.

    Using a double boiler or microwave, melt the chocolate and peanut butter together. Stir until well combined and pour over the peanut butter layer. I like using an offset spatula to smooth the peanut butter chocolate layer over the peanut butter layer.

    peanut butter layer spread in the bottom of a baking pan
    Spread the peanut butter mixture in an even layer in a parchment or foil lined baking pan.
    spatula spreading chocolate
    Spread the chocolate and peanut butter mixture over the top of the peanut butter layer.

    Chill the bars for 20-30 minutes, then remove from the refrigerator and use a knife to cut through the chocolate layer into the desired size bars. Then return to the refrigerator to chill another 60-90 minutes. Cut the bars using the scored marks you made {this should keep the chocolate from cracking} and enjoy!

    chocolate topping spread over peanut butter base
    Use an offset spatula, spatula or spoon to evenly spread the chocolate peanut butter layer onto the buckeye bars.
    knife score marks on buckeye bars
    Once the bars have chilled for 20-30 minutes, pull them out of the pan and cut through the chocolate into the desired size candy pieces.

    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 no bake peanut butter bars

    • I recommend a creamy peanut butter such as Jif or Skippy for the best results.
    • Be sure to line the baking pan with parchment paper or aluminum foil {leaving a little overhang} so you can easily remove the buckeye bars from the pan to score them and cut them.
    • Fully combine the peanut butter and melted butter before adding the dry ingredients.
    • Add in the graham cracker and confectioners' sugar mixture a little bit at a time for easier mixing.
    • Press the peanut butter layer firmly into the bottom of the prepared baking pan.
    • The finer you crush the graham crackers, the more fudge-like the peanut butter bars will be.

    variations

    For a crispy buckeye bar, add up to 2 cups of rice krispies to the peanut butter layer.

    If you like a thicker chocolate layer, double the ingredients for that layer.

    For a white chocolate version, substitute white chocolate for the chocolate.

    peanut butter bar on parchment with peanuts sprinkled around

    frequently asked questions

    can I use natural peanut butter?

    I recommend using a brand of peanut butter such as Jif or Skippy as natural peanut butter can separate making the bars oily. I have successfully made this recipe using half Jif and half natural peanut butter.

    what can I use in place of graham crackers?

    If graham crackers are not available try using digestive biscuits. A dry and crisp cookie such as biscoff or shortbread should also work.

    why did my chocolate crack?

    If you cut the chocolate layer after it has fully set, it can cause the chocolate layer to crack. The addition of peanut butter to the chocolate layer does help it to be a softer texture, but I still recommend scoring the chocolate layer after 20-30 minutes of chilling to keep the chocolate from cracking.

    can I half the recipe?

    Yes!! Just cut the ingredients in half and use an 8x8 baking pan instead.

    how to store

    Buckeye bars can be stored in the refrigerator in an airtight container for up to one week.

    They can also be frozen for up to 3 months, allow to thaw before serving.

    buckeye bars on a platter with flowers and milk

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

    more no bake desserts to enjoy

    • Cookie Butter Bars
    • Sprinkle Rice Krispie Treats
    • No Bake Mascarpone Cheesecake
    • 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: 24 bars

    Buckeye Bars

    buckeye bar with a bite missing

    Buckeye bars are an easy, no bake peanut butter bars recipe. Made with graham crackers; giving them a little crunch and topped with melted chocolate. Dare I say they taste even better than Reeses peanut butter cups and are so much EASIER than buckeye balls!

    Prep Time 10 minutes
    Chill Time 1 hour 30 minutes
    Total Time 1 hour 40 minutes

    Ingredients

    Peanut Butter Layer

    • 1 ½ cups creamy peanut butter* (384g)
    • ½ cup unsalted butter, melted (113g)
    • 1 ¼ cups graham cracker crumbs (1 sleeve – 9 crackers 140-145g)
    • 3 cups confectioners' sugar (360g)

    Chocolate Layer***

    • 12 ounces milk chocolate chips** (just shy of 2 cups/340g)
    • 2 tablespoons peanut butter (32g)

    Instructions

    1. Prepare a 9x13 baking pan by lining it with parchment paper, leaving overhang so you can easily pull the bars out of the pan.
    2. Mix peanut butter (1 ½ cups/384g) and melted butter (½ cup/113g) with a wooden spoon or spatula until well blended.
    3. Crush your graham crackers (1 sleeve/9 crackers/140-145g) into crumbs (I use my food processor, but you can also crush them in a zip-top bag with a rolling pin).
    4. Combine the graham cracker crumbs and confectioners' sugar (3 cups/360g). Then add to the peanut butter mixture. I find it works best to slowly add the dry ingredients into the peanut butter mixture.
    5. Once well combined firmly press the peanut butter mixture into an even layer in the bottom of the prepared pan.
    6. Using a double boiler or microwave, melt the chocolate (12 ounces/340g) and peanut butter (2 tablespoons/32g) together. Stir until well combined and pour over the peanut butter layer. I like using an offset spatula to smooth the chocolate layer on.
    7. Chill the bars for 20-30 minutes, then remove from the refrigerator and use a knife to cut through the chocolate layer into the desired size bars. Then return to the refrigerator to chill another 60-90 minutes. Cut the bars using the scored marks you made (this should keep the chocolate from cracking) and enjoy!

    Notes

    The original version of this recipe used 1 tablespoon of butter in the chocolate layer. I switched to 2 tablespoons peanut butter to make the layer softer and creamier.

    *I recommend using a brand of peanut butter such as Jif or Skippy as natural peanut butter can separate making the bars oily. I have successfully made this recipe using half Jif and half natural peanut butter.

    **Chocolate chips or chocolate bars can be used. Feel free to use semisweet or dark chocolate if that is more your style.

    If graham crackers are not available try using digestive biscuits or a crunchy cookie such as biscoff or shortbread.

    Buckeye bars can be stored in the refrigerator in an airtight container for up to one week. They can also be frozen for up to 3 months, allow to thaw before serving.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1

    Amount Per Serving: Calories: 285Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 13mgSodium: 115mgCarbohydrates: 30gFiber: 2gSugar: 23gProtein: 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: Bars and Brownies

    Recipe shared with Full Plate Thursday, Meal Plan Monday and Weekend Potluck

    Chocolate Chip Cupcakes

    May 7, 2023 by Tasia 4 Comments

    Chocolate chip cupcake cut in half showing the inside texture.

    Easy chocolate chip cupcakes! They have a moist vanilla crumb {thanks to sour cream} with mini chocolate chips in the cupcakes and a chocolate buttercream frosting.

    half of a chocolate chip cupcake sitting inside a cupcake liner

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

    I've been on a cupcake kick lately. The small size makes them perfect for an afternoon treat, picnic, birthday party favor or any holiday or celebration.

    These chocolate chip cupcakes take two classics; chocolate and vanilla and combines them to a mouthwatering dessert that is super simple to make.

    For other cupcake recipes, try my easy vanilla cupcakes, tiramisu cupcakes, brown sugar cupcakes or strawberry filled cupcakes.

    why you will love these quick and easy cupcakes

    • Texture ~ a moist and fluffy vanilla cupcake studded with mini chocolate chips.
    • Easy ~ no mixer needed for this from scratch cupcake recipe. {although I do recommend a mixer for the chocolate buttercream}
    • Classic flavor ~ vanilla and chocolate are about as classic as it gets!
    chocolate chip cupcakes with a glass of milk

    ingredients

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

    ingredients for chocolate chip cupcakes
    • All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
    • Baking powder and baking soda ~ add some height to the cupcakes.
    • Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
    • Granulated sugar ~ brings sweetness and some structure.
    • Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
    • Sour cream ~ making cupcakes with sour cream brings extra moisture, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature. 
    • Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best chocolate chip cupcakes, use pure vanilla extract.
    • Milk ~ brings moisture to the baked cupcakes; I use 1%, but 2% or whole milk also work. Having the milk at room temperature will give you the best cupcakes.
    • Unsalted butter ~ brings richness to the cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.
    • Mini chocolate chips ~ I used semisweet mini chocolate chips. The mini size is perfect because they don't overwhelm the cupcake batter and are a nice small size for biting into with the soft vanilla crumb on the cupcakes.
    overhead look at chocolate buttercream swirls on top of cupcakes

    how to make chocolate chip cupcakes

    Start by melting the butter and set it aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Then in a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and kosher salt. Set aside.

    Then in a large bowl, whisk the granulated sugar, eggs, vanilla and sour cream until well combined. Now whisk in the milk and once combined whisk in the melted and cooled butter.

    Toss 1-2 tablespoons of the flour mixture with the mini chocolate chips. Then add the flour mixture to the wet ingredients and mix until just a few streaks of flour remain and then fold in the chocolate chips until fully combined. The batter is on the thick side.

    wet ingredients mixed in a bowl
    Mix the wet ingredients together before adding the dry ingredients.
    Mini chocolate chips tossed in flour being added to cupcake batter
    Toss the mini chocolate chips with a tablespoon or two of flour then mix into the batter.

    Finally divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean. Allow the chocolate chip cupcakes to cool completely before frosting.

    Chocolate chip cupcakes batter in a bowl.
    The cupcake batter is thick.
    cupcake batter in muffin liners.
    Divide the batter between the muffin liners.

    how to make chocolate buttercream frosting

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

    Start by using a stand mixer with the paddle attachment or a handheld mixer, beat the butter on medium high for 3-4 minutes or until creamy and lightened in color. Now add the confectioners' sugar, unsweetened cocoa powder, vanilla, whipping cream {you can use heavy whipping cream or whipping cream} and a pinch of kosher salt.

    Then mix on low until the buttercream comes together and then increase the speed to medium high and beat another 3-5 minutes. If the frosting seems too thick, add up to 2 tablespoons/30mL more of whipping cream and beat until thoroughly incorporated.

    ingredients for the chocolate buttercream frosting
    chocolate buttercream frosting in a bowl

    what is the secret to good cupcakes?

    I think the biggest secret is not over baking them. Cupcakes are small so they bake relatively quick and a minute or two can make a huge difference in the final texture.

    In my opinion, it is better to err on the side of under baking cupcakes; look for a few moist crumbs on your toothpick instead of a clean toothpick when checking for doneness.

    chocolate chip muffins on a platter

    tips for the best homemade cupcakes

    Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking.

    To quickly bring the sour cream and milk to room temperature you can do quick {10-15 second} bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

    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 a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

    For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

    Also remember that your oven is different than mine and baking times can vary slightly. I use this oven thermometer to ensure my oven is baking at the temperature I think it is.

    chocolate chip cupcake sliced in half to show the mini chips in the cupcake crumb.

    frequently asked questions

    how do you keep chocolate chips from sinking?

    If you toss the mini chocolate chips with a little flour before adding them to the batter it will help to keep them evenly distributed in the batter.

    can I make these cupcakes ahead of time?

    Yes! These chocolate chip cupcakes can be made ahead of time.

    Once they have completely cooled, store them in an airtight container in the freezer until you need them. Feel free to make them up to a couple months before you need them.

    can I use a different frosting flavor?

    Yes, classic vanilla would be delicious! Or you can use a cream cheese frosting {from this snack cake recipe} or whatever sounds best to you.

    how to store

    Chocolate chip cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

    The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

    cupcake with a polka dot liner

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

    more quick and easy chocolate desserts

    • Almond Brownies
    • Chocolate Coconut Cream Pie
    • Chocolate Malt Cake
    • Almond Joy Cupcakes

    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

    Chocolate Chip Cupcakes

    Chocolate chip cupcake cut in half showing the inside texture.

    Chocolate chip cupcakes have a moist vanilla crumb {thanks to sour cream} with mini chocolate chips in the cupcakes and a chocolate buttercream frosting.

    Prep Time 15 minutes
    Bake Time 20 minutes
    Total Time 35 minutes

    Ingredients

    cupcakes

    • ½ cup unsalted butter, melted and slightly cooled (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 (120mL)
    • 1 cup mini chocolate chips (165g)

    chocolate buttercream frosting

    • ¾ cup unsalted butter, room temperature (170g)
    • 2 cups confectioners' sugar (240g)
    • ½ cup unsweetened cocoa powder (40g)
    • 1 teaspoon pure vanilla extract
    • 4-6 tablespoons whipping cream (60-90mL)

    Instructions

    1. Melt the butter (½ cup/113g) and set aside to cool slightly.
    2. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
    3. In a medium bowl, whisk together the all-purpose flour (1 ½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Set aside.
    4. In a large bowl, whisk the granulated sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
    5. Toss 1-2 tablespoons of the flour mixture with the mini chocolate chips (1 cup/165g). Then add the flour mixture to the wet ingredients and mix until just a few streaks of flour remain and then fold in the chocolate chips until fully combined. The batter is on the thick side.
    6. Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
    7. Allow to cool completely before frosting.
    8. Chocolate buttercream frosting: using a stand mixer with the paddle attachment or a handheld mixer, beat the butter (¾ cup/170g) on medium high (speed 6 on a KitchenAid) for 3-4 minutes or until creamy and lightened in color. Add the confectioners' sugar (2 cups/240g), unsweetened cocoa powder (½ cup/40g), vanilla (1 teaspoon), whipping cream (5-6 tablespoons/75-90mL) and a pinch of kosher salt.
    9. Mix on low until the buttercream comes together and then increase the speed to medium high and beat another 3-5 minutes. If the frosting seems too thick, add up to 2 tablespoons/30mL more of whipping cream and beat until thoroughly incorporated.
    10. Spoon or pipe the buttercream frosting onto the top of each cooled cupcake. I used a Wilton 1M for the look in these photos.

    Notes

    I highly recommend having your ingredients room temperature!! You can skip this step, but the batter won't come together as smoothly and the baked cupcakes won't be as soft and fluffy.

    Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

    The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 287Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 55mgSodium: 94mgCarbohydrates: 39gFiber: 1gSugar: 25gProtein: 4g

    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

    Almond Brownies

    April 30, 2023 by Tasia 2 Comments

    Almond flour brownie on it's side showing fudgy middle

    Fudgy and gooey homemade almond brownies. These gluten free brownies are made using almond flour and have the best chewy texture! This quick and easy brownie recipe mixes up in one bowl without a mixer.

    stack of almond brownies on a platter

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

    You are going to love these gluten free brownies because they are made with 2 types of chocolate; dark chocolate and cocoa powder and have the best crackly tops.

    I know you are busy bakers like me, so you will love that they are easy to make; about 10 minutes to prep and about 25 minutes to bake {and you can make a small batch, if needed}.

    For more from scratch brownie recipes try my cookie butter brownies, white chocolate brownies and one bowl brownies. Or if you are craving something cool, try my brownie batter ice cream.

    why these are the best almond flour brownies

    • Texture ~ the brownies are gooey, fudgy and chewy. Brownies made with no flour are often very fragile, but the addition of a secret ingredient fixes this problem!
    • One bowl ~ we're all busy! One bowl means less dishes to wash!
    • No planning ahead ~ this fudge brownie recipe uses melted butter and dark chocolate as the base so you don't have to remember to bring any ingredients to room temperature.
    • Gluten free ~ made without gluten free flour, but with almond flour instead makes these brownies perfect for sharing with your gluten free friends.
    • No mixer required!

    ingredient notes

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

    ingredients for almond brownies
    • Unsalted butter ~ gets melted with the chocolate to form the base of the brownies. If you only have salted butter, leave out the kosher salt.
    • Chocolate ~ go with a semisweet or dark chocolate baking bar. I use Scharffen Berger, Callebaut, and Trader Joe's Pound Plus most frequently. Chop it small so it melts easily.
    • Sugar ~ plain old granulated sugar is needed.
    • Eggs ~ work to bind the almond brownies together and also add structure.
    • Vanilla ~ pure vanilla extract is my preference and it helps to add flavor to any brownie recipe.
    • Baking powder ~ helps to give the brownies a little lift.
    • Kosher salt ~ just a little to balance the richness of the brownies.
    • Cornstarch ~ the secret ingredient! When initially testing this recipe the brownies tasted great, but lacked structure and fell apart easily. The cornstarch works to bind the gluten free brownies together and helps with the fudgy texture.
    • Cocoa powder ~ unsweetened cocoa powder is what I use. Scharffen Berger and Hershey's are what I tested the recipe with.
    • Almond flour ~ for fudgy and gooey brownies be sure to use almond flour and not almond meal. Bob's Red Mill is my favorite, but I know lots of people who love the Kirkland brand too. The almond flour also adds protein and fiber.

    how to make gluten free brownies

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

    Then in a medium bowl, melt together the butter and dark chocolate and stir until well combined. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.

    Add the granulated sugar and mix until combined. The mixture will be very thick.

    Then add the eggs and vanilla and stir until well combined.

    Now add the cocoa powder, baking powder, kosher salt and cornstarch and stir into the chocolate sugar mixture until incorporated.

    melted butter and chocolate mixed with granulated sugar
    The granulated sugar makes the melted chocolate and butter mixture very thick.
    Eggs and vanilla mixed into the melted butter, chocolate and sugar mixture.
    The batter thins out a lot once the eggs and vanilla are mixed in.
    Brownie batter before the almond flour is added.
    The brownie batter starts to thicken up again after the addition of cocoa powder baking powder, kosher salt and cornstarch.

    Then add the almond flour and stir until everything is just combined. The almond brownies batter is on the thick side.

    The brownie batter after the almond flour and other dry ingredients have been added.
    The batter is thick.

    Pour or spoon the batter into the prepared baking pan {smoothing to the edges, if needed} and bake 20-25 minutes, until a tester comes out with just a few moist crumbs. The edges will cook faster and have some crispiness to them when done.

    Almond brownie batter in a baking pan.
    Use an offset spatula or spatula to smooth the batter to the edges of the pan.
    Baked gluten free brownies in a baking pan.
    The edges of the almond brownies will be a little more done than the middle.
    Almond flour brownie on it's side showing fudgy middle

    tips for the best brownies

    • Use the best chocolate you can afford. I usually use Scharffen Berger semisweet dark chocolate. Callebaut, Ghirardelli, Lindt and Trader Joe's Pound Plus Bar are all good options as well. Remember to use a baking bar and not chocolate chips for the best results.
    • For even less dishes to wash and the best results, use a food scale and skip the measuring cups. {this is the scale I use}
    • 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 the temperature I think it is.
    • Don't over bake the almond flour brownies! No one likes a dry brownie. It's better to err on the side of less done than over done. The brownies will firm up and continue to cook as they cool.
    • If you need to speed up the cooling process ~ once the brownies have cooled enough so you can pick up the pan with 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. The edges and top of these gluten free brownies will be a little crispy and they may shatter a little when you slice them.
    stack of almond brownies on a parchment lined cooling rack

    frequently asked questions

    can I make a small batch?

    Yes! Half the ingredient amounts and bake in a loaf pan for the perfect small batch almond brownies.

    can I add mix-ins?

    Yes, chocolate chips, white chocolate chips or m&m's would all be delicious! I would add about ½ cup, but feel free to do up to a cup if that's more your style!

    is it okay to freeze almond flour brownies?

    Yes! These gluten free almond brownies freeze beautifully! Allow them to cool completely then store in an airtight container for up to 3 months.

    how to store

    Brownies can be stored in an airtight container at room temperature for 3-4 days or stored in the refrigerator. See the above question for how to freeze these gluten free brownies.

    brownie with a bite missing with a glass of milk

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

    more desserts using almond flour

    • Almond Flour Skillet Cookie
    • Soft Amaretti Cookies
    • Frangipane 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: 16 brownies

    Almond Brownies

    Almond flour brownie on it's side showing fudgy middle

    Fudgy and gooey homemade almond brownies. These gluten free brownies are made using almond flour and have the best chewy texture! This quick and easy brownie recipe mixes up in one bowl without a mixer.

    Prep Time 10 minutes
    Bake Time 25 minutes
    Total Time 35 minutes

    Ingredients

    • ¼ cup unsalted butter, melted (57g)
    • 2 ounces dark chocolate*, chopped small (57g)
    • 1 ¼ cup granulated sugar, (250g)
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • ½ cup unsweetened cocoa powder (40g)
    • 1 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 1 tablespoon cornstarch (8g)
    • 1 ½ cups almond flour (150g)

    Instructions

    1. Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang.
    2. In a medium bowl, melt together the butter (¼ cup/57g) and dark chocolate (2 ounces/57g) and stir until well combined. {I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works}.
    3. Add the granulated sugar (1 ¼ cups/250g) and mix until combined. The mixture will be very thick.
    4. Then add the eggs (2 large) and vanilla (1 teaspoon) and stir until well combined.
    5. Add the cocoa powder (½ cup/40g), baking powder (1 teaspoon) kosher salt (½ teaspoon) and cornstarch (1 tablespoon/8g) and stir into the chocolate sugar mixture until incorporated. Then add the almond flour (1 ½ cups/150g) and stir until everything is just combined. The brownie batter is on the thick side.
    6. Pour or spoon the batter into the prepared baking pan (smoothing to the edges, if needed) and bake 20-25 minutes, until a tester comes out with just a few moist crumbs**. The edges will cook faster and have some crispiness to them when done.

    Notes

    *Ideally a chocolate in the 50-62% cacao range, usually labeled as semi-sweet. Use a baking bar versus chocolate chips for the best results.

    **It is better to air on the side of under baked versus over baked! The brownies will continue to cook in the pan after removed from the oven and will firm up once cool. You don't want super wet batter on the tester, but you don't want it dry either. A few moist crumbs is perfect!

    Brownies can be stored in an airtight container at room temperature for 3-4 days or stored in the refrigerator. The brownies also freeze well for up to 3 months.

    Nutrition Information:

    Yield:

    16

    Serving Size:

    1

    Amount Per Serving: Calories: 188Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 80mgCarbohydrates: 22gFiber: 2gSugar: 18gProtein: 4g

    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: Bars and Brownies

    Easy Vanilla Cupcakes

    April 22, 2023 by Tasia 8 Comments

    easy vanilla cupcakes with vanilla buttercream swirls

    Easy vanilla cupcakes are a classic homemade recipe. They are soft and tender, made with simple ingredients and require no mixer. Fluffy, moist and quick to make, you'll be calling them the BEST vanilla cupcakes!

    Easy vanilla cupcakes with vanilla buttercream and sprinkles

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

    These incredible vanilla cupcakes are a classic dessert! I enjoy cupcakes for their individual size, portability and the endless options to decorate and customize them.

    I've been making this simple vanilla cupcakes recipe for years and it's always a winner. A blog reader also shared that she did a taste test with four different blogger's vanilla cupcake recipes and this recipe was the winner.☺️

    If you are craving other flavors of cupcakes; try my almond joy cupcakes, homemade lemon cupcakes or white chocolate cupcakes.

    This post was originally posted in December of 2018 and has been updated with new photos and helpful information. The recipe remains the same.

    why you'll love these classic vanilla cupcakes

    • Quick and easy to make ~ the from scratch batter comes together quickly with melted butter and two bowls. No mixer needed. Easy for kids to make too!
    • Simple ingredients ~ made without cake flour, no oil and no buttermilk. I bet you've got all the ingredients in your kitchen right now.
    • Make them your own ~ go classic with a chocolate or vanilla buttercream. Or maybe you want to go with raspberry filling or lemon frosting. The options are endless!
    • Yields 12 cupcakes ~ no need for an extra muffin pan!
    • Perfect for birthday parties, baby showers, weddings or holidays like Mother's Day, Easter, Valentine's Day or Christmas.
    easy vanilla cupcakes swirled with buttercream and topped with colored sprinkles

    simple ingredients needed

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

    cupcake ingredients
    • All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
    • Baking powder and baking soda ~ add some height to the cupcakes.
    • Kosher salt ~ helps to balance the flavors. 
    • Granulated sugar ~ brings the sweetness.
    • Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.
    • Sour cream ~ making cupcakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cupcake. For the best cupcakes, use full fat sour cream and bring it to room temperature. 
    • Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best vanilla cupcakes, use pure vanilla extract. You can also use vanilla bean paste or vanilla powder {substitute for the same amount of vanilla}.
    • Milk ~ brings moisture to the baked cupcakes; I use 1%, but 2% or whole milk also work. Having the milk at room temperature will give you the best cupcakes.
    • Unsalted butter ~ brings richness to the cupcakes. The butter gets melted and slightly cooled before adding to the cupcake ingredients. If you only have salted butter, leave out the kosher salt.

    To quickly bring the sour cream and milk to room temperature you can do quick {10-15 second} bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

    cupcakes with milk and bowls of sprinkles in the background

    how to make cupcakes without a mixer

    Melt the butter and set aside to cool slightly. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.

    In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda and kosher salt. Set aside.

    In a large bowl, whisk the granulated sugar, eggs, vanilla and sour cream until well combined. Then whisk in the milk and once combined whisk in the melted and cooled butter.

    eggs, sugar, sour cream and vanilla in a mixing bowl
    Whisk together the sugar, room temperature eggs and sour cream and vanilla.
    wet ingredients mixed in a bowl
    The wet ingredients after the melted butter has been added in.
    All the wet ingredients mixed in a bowl for easy vanilla cupcakes
    Add the milk after all the other ingredients are combined.

    Add the flour mixture to the wet ingredients and mix until just fully combined. The batter is on the thick side.

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

    cupcake batter in liners
    Fill the cupcake liners about ⅔ of the way full.
    baked cupcakes in a muffin tin
    The cupcakes right after they come out of the oven. The tops will fall slightly as they cool.

    what frosting goes with vanilla cupcakes?

    • Vanilla Swiss Meringue Buttercream {from Pink Velvet Cake}
    • Lemon Buttercream Frosting
    • Vanilla American Buttercream
    • Not Too Sweet American Buttercream {from Vanilla Snack Cake}
    • Chocolate Swiss Meringue Buttercream
    • Easy Cookie Butter Buttercream Frosting
    cupcakes with buttercream swirls

    decorating ideas

    Let the cupcakes cool completely before frosting them! If you want a trick for how to cool cupcakes quickly, see this cupcake recipe post.

    Sprinkles, fruit, crushed freeze dried fruit and candy can all work to decorate your cupcakes. If you want to fill them with fresh strawberries, try these strawberry filled cupcakes.

    A Wilton 1M, Wilton 2D or Wilton 8B are my favorite tips for decorating cupcakes.

    When piping swirls of buttercream frosting, use even pressure the whole time. I start in the middle of the cupcake and create a circle around the cupcake. You can stop there and have a rosette or keep building with smaller circles on top of each other until you reach the height you want. Release the pressure when you reach the end and lift the bag away.

    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.

    pro tips for the best cupcakes

    Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. {My kitchen is on the cooler side, so I usually go 2-3 hours before baking}.

    I've been making this vanilla cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.

    Use the best ingredients you can afford. Vanilla cupcakes are a lot like sugar cookies in that they are created with simple ingredients. If you can splurge on a good butter and pure vanilla extract you will get the best vanilla flavor.

    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 Paper Chef liners are my very favorite and the only brand I use in my kitchen. {not sponsored, just a fan!}

    Use a cookie or ice cream scoop to get even amounts of batter into each liner. This helps the cupcakes to bake uniformly.

    For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

    vanilla buttercream swirls atop cupcakes

    frequently asked questions

    Can you make cupcakes ahead?

    Yes! The freezer is your best friend when wanting to bake easy vanilla cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

    I often will bake cupcakes the day before I need them. Then I freeze them overnight to lock the moistness in and decorate them the day I am serving.

    what is the secret to moist cupcakes?

    I think the biggest secret is not over baking them. It is better to err on the side of under baking them; look for a few moist crumbs on your toothpick instead of a clean toothpick when checking for doneness.

    The best vanilla cupcakes are also made with sour cream, which helps them stay moist.

    how do you make fluffy cupcakes?

    Start with room temperature ingredients! This allows the batter to come together better. Then be careful to not over mix the batter; leaving air bubbles in the batter will allow them to expand better in the oven resulting in a soft and tender, moist and fluffy cupcake.

    why are my cupcakes dry?

    Dry cupcakes are often a result of too much flour or over baking. A kitchen scale will ensure that you have the correct amount of flour; this is the scale I use.

    See the note above on moist cupcakes for how to check for when your easy vanilla cupcakes are done baking.

    how to store

    Vanilla cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

    The cupcakes can be frozen in an airtight container for 2-3 months. Allow them to defrost at room temperature before serving. I freeze mine with buttercream all the time!

    Easy vanilla cupcakes with a glass of milk and sprinkles

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

    more vanilla desserts to enjoy

    • Homemade Vanilla Snack Cake
    • Strawberry Vanilla Cake
    • Cherry Shortcake with Vanilla Biscuits and Vanilla Whipped Cream

    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

    Easy Vanilla Cupcakes

    easy vanilla cupcakes with vanilla buttercream swirls

    Easy vanilla cupcakes are a classic homemade recipe. They are soft and tender, made with simple ingredients and require no mixer. Fluffy, moist and quick to make, you'll be calling them the BEST vanilla cupcake recipe!

    Prep Time 15 minutes
    Bake Time 20 minutes
    Total Time 35 minutes

    Ingredients

    cupcakes

    • ½ cup unsalted butter, melted and slightly cooled (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 (120mL)

    Instructions

    1. Melt the butter (½ cup/113g) and set aside to cool slightly.
    2. Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
    3. In a medium bowl, whisk together the all-purpose flour (1 ½ cups/188g), baking powder (½ teaspoon), baking soda (¼ teaspoon) and kosher salt (¼ teaspoon). Set aside.
    4. In a large bowl, whisk the granulated sugar (1 cup/200g), eggs (2 large), vanilla (2 teaspoons) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
    5. Add the flour mixture to the wet ingredients and mix until just fully combined. The batter is on the thick side.
    6. Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
    7. Allow to cool completely before frosting.

    Notes

    I highly recommend having your ingredients room temperature!! You can skip this step, but the batter won't come together as smoothly and the baked cupcakes won't be as soft and fluffy.

    Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

    The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 92mgCarbohydrates: 30gFiber: 0gSugar: 17gProtein: 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

    Orange Creamsicle Cookies

    April 16, 2023 by Tasia 6 Comments

    cookie with an orange slice and flowers

    The BEST soft, chewy orange creamsicle cookies flavored with orange zest and white chocolate. You'll love this EASY sugar cookie recipe made with cold butter and cream cheese because they have that nostalgic popsicle taste!

    cookies on a cooling rack with orange slices and white chocolate

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

    Orange creamsicle is one of those flavors that takes me straight back to childhood! I'm old enough to remember the individual ice cream cups that came with a wooden spoon, but my girls associate the flavor with popsicles.

    I know you are busy like me, so I'm back with another cookie recipe that uses cold ingredients and requires no chill time. Perfect for those of us that need a cookie now! To create this recipe I started with my popular sprinkle cookies recipe and gave it a few tweaks.

    For other nostalgic cookie flavors, try my pop tart cookies and iced molasses cookies.

    why you will love this easy cookie recipe

    • Uses cold ingredients!
    • Made from scratch without a cake mix! The orange creamsicle flavor comes from orange zest, orange juice, vanilla and white chocolate.
    • A food processor makes the dough come together quickly {see the recipe card below for using a mixer instead}.
    • NO CHILL time!
    stack of orange creamsicle cookies with one missing a bite

    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 orange creamsicle cookies
    • All-purpose flour ~ use your favorite brand. If you aren't using a kitchen scale, be sure to spoon and level your flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a spoon}
    • Baking soda and baking powder ~ gives a little lift to the cookies.
    • Kosher salt ~ helps to balance the flavors; if you only have table salt, use half the amount.
    • Granulated and confectioners' sugar ~ bring the sweetness, softness and structure to the cookies.
    • Orange zest ~ be sure to zest your orange first. I use one large naval orange which yields about 1-2 tablespoons of zest. My microplane zester is my fave.
    • Unsalted butter ~ use your butter COLD and cut it into small cubes.
    • Cream cheese ~ the cream cheese adds softness to the orange creamsicle cookies, the cream cheese is also used COLD and cut it into small cubes too. You will want to use full fat cream cheese for the best cookies.
    • Egg ~ one large egg is needed, this can also be cold. The egg helps to bind the cookies together.
    • Orange juice ~ I just juice the orange after it's been zested. This is my favorite juicing tool.
    • Vanilla ~ vanilla is a big part of the flavor of these cookies, I recommend a pure vanilla extract.
    • White chocolate ~ the white chocolate also brings a big part of the flavor, I use a Lindt baking bar or chop up a block of Callebaut white chocolate. Chop it small and you will mix some into the dough and top the cookie dough balls with a few small pieces too.

    how to make these orange creamsicle sugar cookies

    Start by preheating oven to 375°. Prepare baking pans with parchment paper or silicone baking mats. Set aside.

    Now take the orange zest and use your clean fingers to work the zest into the granulated sugar. This helps to enhance the orange flavor.

    Then place flour, baking soda, baking powder and kosher salt in the bowl of your food processor. Pulse a few times to blend. Add the cold butter cubes, cold cream cheese, orange granulated sugar and confectioners' sugar to the flour mixture.

    orange zest worked into sugar in a bowl
    Use your clean fingers to work the orange zest into the granulated sugar.
    orange sugar, butter and cream cheese added to a food processor bowl
    Add the sugars, and cold butter and cream cheese on top of the pulsed flour, salt, baking soda and baking powder.

    Pulse until the mixture becomes sandy in texture. Now add the egg, vanilla and orange juice and pulse a few times. Then add ¾ of the chopped white chocolate and pulse until the dough comes together.

    cookie dough processed to look like wet sand
    The dough looks like wet sand after the cold butter and cold cream cheese have been added in.
    orange creamsicle cookie dough in a food processor bowl
    The dough will ball up to mostly one side of the food processor when it's ready.

    Roll dough into 1 ½ tablespoon balls and then roll in the extra granulated sugar.

    Place orange creamsicle cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass or flat bottom measuring cup {or your clean hand} to flatten the cookies to between ¼ and ½ inch tall. Add a few pieces of the remaining white chocolate bar on top of each cookie.

    Bake until the edges are set and they look slightly under baked. If the cookies aren't as flat as you would like, wrap the pan against the counter or stove top and few times to deflate them while they are still hot. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.

    cookie dough ball in a bowl of sugar
    orange creamsicle cookie dough with white chocolate pieces on top
    baked cookies on parchment lined baking sheet

    orange juice versus orange extract

    Orange juice is not nearly as strong as orange extract. Since you are already zesting an orange, just juice it for the orange juice needed in the recipe. Between the orange zest and the juice, you get the perfect orange flavor. This is my favorite tool for juicing oranges, limes and lemons.

    If you are tempted to use orange extract, start with a ¼ to ½ teaspoon, but you'll find that the orange flavor with just the zest and juice is really all you need.

    cookie with an orange slice and flowers

    tips for the best orange sugar cookies

    • A food processor is your best friend for this recipe. This is the updated version of my 25+ year old Cuisinart food processor. If you do not have a food processor, see the recipe card below for how you can use a mixer instead.
    • Use COLD ingredients! Ya'll are busy like me so this one takes next to no planning ahead.
    • Try not to overwork the dough, when it balls up on the food processor, it's ready! Overworked dough = tough cookies. We are going for thick, soft and chewy.
    • After you've rolled the cookies, use the bottom of a flat cup or a clean hand to slightly flatten the cookies. Then press some pieces of the chopped white chocolate on top of the cookies before baking them. I like the finished look of the cookies best when the chocolate pieces are placed close together so they form a puddle of melted white chocolate.
    • If the orange creamsicle cookies are puffier than you would like once you remove them from the oven, you can drop the pan on the counter or stove top a few times right after you take them out of the oven. This helps to deflate them.

    other flavor variations

    If you've tried my lemon white chocolate cake or lemon white chocolate cookie ice cream, you know how magical the lemon creamsicle flavor is too. Feel free to substitute the orange zest and juice with lemon.

    I haven't tried it, but I bet if you substituted the orange with lime you'd get a key lime flavored cookie. Please let me know if you try this variation!

    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.

    frequently asked questions

    can you make cookies with cold ingredients?

    Yes!! Most of my easy cookie recipes with cold ingredients use a food processor. It does all the hard work for you. Since the ingredients are cold to start with, no chill time is needed before baking the orange creamsicle cookies.

    can I use white chocolate chips instead?

    You could, but I highly recommend chopping up a white chocolate bar. White chocolate chips are designed to hold their shape when they are baked. A white chocolate baking bar will melt into the cookies giving them a softer texture and more evenly distributed flavor.

    do I have to use white chocolate?

    To achieve the orange creamsicle flavor, yes, white chocolate is needed.

    I haven't tested this cookie with a dark chocolate, but I suspect it would yield that classic chocolate orange flavor, if that's more your thing.

    how to store

    Orange creamsicle cookies will stay fresh in an airtight container at room temperature for up to 4-5 days.

    The sugar cookies also freeze well for up to 3 months. Allow the cookies to cool completely and then store in an airtight container or zip-top bag in the freezer.

    orange creamsicle cookie with orange slices

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

    more no chill cookies to bake

    • Sprinkle Cookies
    • Cherry Almond Cookies
    • White Chocolate Raspberry Cookies
    • Chocolate Sprinkle Cookies

    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: 24 cookies

    Orange Creamsicle Cookies

    cookie with an orange slice and flowers

    Soft, chewy orange creamsicle cookies flavored with orange zest and white chocolate. NO CHILL cookies made with cold butter and cream cheese that have that nostalgic popsicle taste!

    Prep Time 15 minutes
    Bake Time 8 minutes
    Total Time 23 minutes

    Ingredients

    • Large orange, zested and juiced
    • ½ cup granulated sugar (100g)
    • 4 ounce white chocolate bar, chopped small (114g)
    • 2 ½ cups all-purpose flour (313g)
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter, cold and cubed (113g)
    • ½ cup (4 ounces) cream cheese, cold and cubed (114g)
    • ¾ confectioners' sugar (90g)
    • 1 large egg
    • 1 tablespoon pure vanilla extract
    • 1 tablespoon fresh orange juice
    • ¼ cup granulated sugar, for rolling(50g)

    Instructions

    1. Preheat oven to 375°. Prepare baking pans with parchment paper or silicone baking mats. Set aside.
    2. Zest the orange then squeeze out the juice you need. Now take your clean fingers and work the orange zest into the granulated sugar (½ cup/100g) and set aside.
    3. Chop the white chocolate (4 ounces/114g) into small pieces and set aside.
    4. Place flour (2½ cups/313g), baking soda (½ teaspoon), baking powder (½ teaspoon) and kosher salt (½ teaspoon) in the bowl of your food processor. Pulse a few times to blend.
    5. Add the cold butter cubes (½ cup/113g), cold cream cheese (½ cup/114g), orange granulated sugar (½ cup/100g) and confectioners' sugar (¾ cup/90g) to the flour mixture. Pulse until the mixture becomes sandy in texture.
    6. Add the egg (1 large), vanilla (1 tablespoon) and orange juice (1 tablespoon) and pulse a few times. Then add ¾ of the chopped white chocolate and pulse until the dough comes together.
    7. Roll dough into 1 ½ tablespoon balls and then roll in the extra granulated sugar (¼ cup/50g).
    8. Place cookies on prepared baking pans, spacing 1-2 inches apart. Use the bottom of a glass or flat bottom measuring cup (or your clean hand) to flatten the cookies to between ¼ and ½ inch tall. Add a few pieces of the remaining white chocolate bar (about 1 ounce) on top of each cookie.
    9. Bake for 8-9 minutes until the edges are set and they look slightly under baked.
    10. If the cookies aren't as flat as you would like, wrap the pan against the counter or stove top and few times to deflate them while they are still hot. Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.

    Notes

    If you don't have a food processor, you can mix the dough in a regular mixer. Let the butter and cream cheese soften a bit and you may have to chill the dough for a short while (30 minutes or so) until it's a consistency you can work with. Follow a typical cookie method; cream the butter/cream cheese/sugar, add the egg/vanilla, followed by the dry ingredients.

    If using table salt, reduce the salt to ¼ teaspoon.

    Cookies will stay fresh in an airtight container at room temperature for up to 4 - 5 days. They also freeze well for up to 3 months.

    If you are more of a visual learner, I've included a video of how to make sprinkle cookies, which uses the same technique with just a couple of ingredient changes.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    1

    Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 75mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 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

    Oreo Cinnamon Rolls

    April 9, 2023 by Tasia 6 Comments

    oreo cinnamon rolls with forks in a baking pan

    Gooey Oreo cinnamon rolls are classic cinnamon rolls filled with chocolate sandwich cookies. The easy recipe has that cookies and cream taste you love and is iced with a simple vanilla glaze. You will also love the overnight, make ahead option for these Oreo stuffed buns!

    hand grabbing an oreo cinnamon roll

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

    Oreo cinnamon rolls are an Oreo cookie fan's dream breakfast. They are the cookies and cream treat you never knew you needed; soft, gooey buns, glazed with an easy icing and topped with more sandwich cookies.

    This recipe doesn't fit into my healthy category, but instead is indulgent and perfect for breakfast, a celebratory brunch or a holiday morning like Easter or Christmas.

    If you are craving other twists on the classic cinnamon roll, try my funfetti cinnamon rolls recipe, apple cider cinnamon rolls recipe or chocolate swirl bread rolls.

    why you will love these oreo stuffed buns

    • Soft and fluffy ~ the dough is made with bread flour, kefir {or milk} and melted butter, which all add to the softness of the homemade rolls.
    • Cookies and cream flavor ~ the use of crushed chocolate sandwich cookies {like Oreos} brings that classic cookie flavor you love.
    • A "breakfast" that also doubles as dessert!
    • Overnight option ~ I don't know about you, but making cinnamon rolls the morning you want to serve them means a lot of time in the kitchen. These Oreo cinnamon rolls can be prepped up to the baking stage and then stored in the refrigerator overnight.
    oreo cinnamon roll on a plate

    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 oreo cinnamon rolls
    ingredients for oreo cinnamon roll filling
    • Kefir ~ I love the slight tang, protein and softness that kefir brings to these rolls. Buttermilk, whole milk or 2% milk will work as well.
    • Dry active yeast ~ this is the magic ingredient that gives the Oreo cinnamon rolls their soft and fluffy texture.
    • Granulated sugar ~ brings a tiny bit of sweetness and helps to activate the yeast.
    • Bread flour ~ adds moistness and softness to the classic rolls, if you have it I highly recommend using it. {King Arthur Bread Flour is what I use}. I've also tested this recipe with all-purpose flour and it works fine. See notes in the recipe card for the correct amount.
    • Kosher salt ~ if you only have table salt, start with half the amount.
    • Large eggs ~ 2 are needed, they should be room temperature.
    • Unsalted butter ~ gets melted for the rolls. If you only have salted, omit the kosher salt. You will want room temperature butter for the filling and easy vanilla icing.
    • Ground cinnamon and brown sugar ~ for that classic cinnamon roll filling. If you prefer a more Oreo flavored filling, omit the cinnamon and replace it with cocoa powder. Unsweetened, Dutch or black cocoa powder will all work.
    • Oreo cookies ~ needed for the cookies and cream flavor! I love Back to Nature's chocolate sandwich cookies and Trader Joe's Jo Jo's are also a good substitution.
    • Confectioners' sugar, vanilla and milk {not shown} ~ needed for the icing.

    Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

    how to make gooey cinnamon rolls

    This recipe starts with a homemade dough made with yeast. I made this recipe with my KitchenAid mixer, but I do like making this dough by hand as well {see this recipe for step-by-step directions for making without a mixer}.

    In the bowl of a stand mixer add the warm kefir, sugar, yeast and melted and slightly cooled unsalted butter and give it a little stir. Let the mixture sit for 10 minutes.

    Add the eggs, bread flour and kosher salt, and beat at medium speed with the dough hook until a soft dough forms.

    activated yeast with sugar, milk and melted butter in a mixing bowl
    The yeast should be foamy after the 10 minute rest.
    flour added on top of activated yeast, sugar and melted butter in a mixing bowl
    Add the bread flour on top of the activated yeast mixture.

    If the dough is sticking to the sides of the bowl after 4-5 minutes, add up to 3 tablespoons of additional flour.

    Grease the bowl you mixed the dough in {no need to wash it} and place the dough in the bowl, cover and let rise about 1 hour or until double in size. You will notice I moved the dough into another bowl, but that is only because my mixing bowl doesn't fit in my toaster oven}.

    oreo cinnamon roll dough sticking to the edges of the mixing bowl.
    If the dough is sticking to the mixing bowl after 4-5 minutes of mixing, add 1-3 tablespoons more of flour.
    The cinnamon roll dough after it has been mixed in the mixer.
    A flexible bench knife makes it easy to remove the kneaded dough from the mixing bowl.

    how to stuff and shape the oreo cinnamon rolls

    Now remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 12 inches and the long side about 16-18 inches.

    Spread the cinnamon filling over the dough, covering almost to the very edge. Then sprinkle the crushed Oreo cookies over the top of the cinnamon. Tightly roll the dough starting from a long side until you create a log. Using dental floss, cut the log into 12 equal pieces and place them in a prepared 9x13 pan.

    oreo cinnamon roll dough after the first rise in a bowl
    The dough after it has risen the first time.
    oreo cookies crumbled over the top of the cinnamon roll filling
    Spread the crumbled the Oreos over the top of the cinnamon filling.
    using dental floss to cut oreo cinnamon rolls
    I lightly score the cinnamon rolls before cutting them with floss.

    Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have doubled in size {if your kitchen is warm, it may not take this much time}.

    When the Oreo cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F. Bake until the edges are lightly brown. If you want to check by temperature, the homemade rolls internal temperature should be 190°F.

    oreo cinnamon rolls in a parchment lined baking pan
    oreo cinnamon rolls after the second rise in a baking pan
    baked oreo cinnamon rolls without icing glaze

    make ahead overnight option

    You can prepare the Oreo cinnamon rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you wake up. Start the coffee and preheat the oven, then bake. 

    You can also bake the rolls and allow them to cool {don't glaze them yet}. Then cover them tightly and store at room temperature for up to one day. Gently rewarm them {tightly wrapped with foil and warmed at 300°F for 10-15 minutes}. Then add the glaze and serve.

    tips for the best soft and gooey rolls

    • Use a thermometer to check the temperature of your kefir {or milk}. If the liquid is too hot, it can kill the yeast. If it's too cold, it won't activate the yeast.
    • Don't add too much flour when kneading the dough! The dough is very sticky to start and you may be tempted to add extra flour. Be patient; if you add too much flour the rolls will be dense instead of soft and fluffy. I typically 2 - 3 tablespoons of additional flour.
    • Create a warm environment for the cinnamon rolls to rise if your kitchen is cold like mine. I usually create a warm environment in our Breville Smart Oven. A regular oven also works. Preheat the oven to the lowest temperature setting {ideally less than 200°F, you really don't want it warmer than about 90°F in there}. Leave the oven on for 2-3 minutes, then turn off the oven, but leave the door closed. When the dough is ready to rise, place it in the barely warm oven.
    • Use very soft room temperature butter for the filling. Your finger should be able to press all the way through the butter without any resistance. This allows you to easily spread the butter over the dough without risking tearing the dough.
    • I like a rough chop on the Oreo cookies {and crush mine with a rolling pin in a zip-top bag}, which can make them a little bit trickier to roll. If you'd like the Oreo in the middle part of the rolls to be finer; use a food processor to crush the sandwich cookies.
    spoon with vanilla icing on top of baked oreo cinnamon rolls

    frequently asked questions

    how to know when dough is done rising

    The dough should have doubled in size at the end of the first rise. You can gently press two fingers into the dough; if the indent stays in place the dough is ready. If the indents don't stay, let it rise a little longer.

    why did my cinnamon rolls turn out dry?

    The most common reason for dry cinnamon rolls is that too much flour is added. I know I sound like a broken record, but a kitchen scale is truly your best friend in baking. This is the scale I use in my kitchen.

    Another reason cinnamon rolls can turn out dry is that they are over baked. Using a thermometer is a great way to check if the Oreo cinnamon rolls are done baking. 190°F is what the internal temperature should be when they are finished.

    can oreo cinnamon rolls be make without a mixer?

    Yes! This simple yeast dough can come together easily with a bowl and a spoon. Then you knead it by hand. No fancy equipment needed. For more step-by-step directions, check out my sweet pull apart bread post.

    oreo cinnamon rolls with icing and crumbled Oreos

    how to store

    Store in an airtight container or tightly wrapped at room temperature for 2-3 days or in the refrigerator for up to 5 days.

    The Oreo rolls can be frozen. Freeze in an airtight container or wrapped tightly and in a zip top bag for up to 2 months. Thaw overnight in the refrigerator and rewarm following the instructions below. If you know you will be freezing the rolls, I would wait to put the icing on until after you have rewarmed them.

    how to rewarm cinnamon rolls

    Gently rewarm the Oreo cinnamon rolls by tightly wrapping them with foil and warm them in a 300°F oven for 10-15 minutes. This works for both cinnamon rolls frozen with icing/glaze or without.

    oreo cinnamon rolls with a glass of milk

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

    more breakfast options

    • Funfetti Cinnamon Rolls
    • Chocolate Swirl Bread Rolls
    • Cherry Almond Scones
    • Healthy Breakfast Cookies
    • Cherry Pop Tarts

    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 Cinnamon Rolls

    Oreo Cinnamon Rolls

    oreo cinnamon rolls with forks in a baking pan

    Gooey Oreo cinnamon rolls are classic cinnamon rolls filled with chocolate sandwich cookies. The easy recipe has that cookies and cream taste you love and is iced with a simple vanilla glaze.

    Prep Time 25 minutes
    Bake Time 20 minutes
    Rise Time 1 hour 45 minutes
    Total Time 2 hours 30 minutes

    Ingredients

    sweet bread rolls

    • ¾ cup warm kefir*, 100-110°F (180mL)
    • ¼ cup granulated sugar (50g)
    • 1 tablespoon active dry yeast (10g)
    • ¼ cup unsalted butter, melted and slightly cooled (56g)
    • 2 large eggs, room temperature
    • 3 cups bread flour** (390g)
    • 1 teaspoon kosher salt

    oreo cinnamon filling

    • 6 tablespoons unsalted butter, room temperature (85g)
    • 2 teaspoons ground cinnamon***
    • ⅓ cup packed brown sugar (67g)
    • 16 Oreo cookies, crushed (~220g)

    vanilla frosting

    • ¼ cup unsalted butter, room temperature (56g)
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups confectioners’ sugar (180g)
    • 1-2 tablespoons half and half or milk
    • 1-2 crushed oreo cookies, for garnish

    Instructions

    1. (I like to turn on my Breville toaster oven to 120°F while I am mixing and kneading the dough. Turn it off when it reaches temperature and keep the door closed. This creates a warm environment for letting the dough rise)
    2. In the bowl of a stand mixer add the warm kefir (¾ cup/180mL), sugar (¼ cup/50g), yeast (1 tablespoon/10g) and melted and slightly cooled unsalted butter (¼ cup/56g) and give it a little stir. Let the mixture sit for 10 minutes.
    3. Add the eggs (2 large), bread flour (3 cups/390g) and kosher salt (1 teaspoon), and beat at medium speed (4 on KitchenAid mixer) with the dough hook until a soft dough forms, about 8 minutes. If the dough is sticking to the sides of the bowl after 4-5 minutes, add up to 3 tablespoons of additional flour. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step. You can see this post for the how to. When kneading by hand, add flour as necessary, but try to add as little as possible. (I typically use less than 2 tablespoons flour for kneading)
    4. Grease the bowl you mixed the dough in (no need to wash it) and place the dough in the bowl, cover and let rise about 1 hour (I place it in the slightly warm toaster oven), or until double in size.
    5. While the dough is rising, prepare the filling. In a bowl combine the room temperature unsalted butter (6 tablespoons/85g), cinnamon (2 teaspoons), brown sugar (⅓ cup/67g) and mix until thoroughly combined. Set aside. Crush the Oreo cookies (16 cookies) with either a food processor or by placing in a zip top bag and crushing with a rolling pin.
    6. Grease a 9x13 baking pan with butter or cooking spray and set aside or line the pan with parchment paper.
    7. Remove the dough from the bowl and roll it into a rectangle on a lightly floured surface. I like the narrow side to be about 12 inches and the long side about 16-18 inches.
    8. Spread the cinnamon filling over the dough, covering almost to the very edge. Then sprinkle the crushed Oreo cookies over the top of the cinnamon. Tightly roll the dough starting from a long side until you create a log. Using dental floss***** (or a sharp knife), cut the log into 12 equal pieces and place them in the prepared pan. Alternately, you can cut 12 long strips of dough and roll each length of dough individually or cut them traditionally and place them in a buttered muffin pan (they will bake faster in a muffin pan; check them at 12 minutes).
    9. Place the dough back in your warm spot and allow it to rise a second time, about 30 to 45 minutes until the rolls have doubled in size (if your kitchen is warm, it may not take this much time). When the Oreo cinnamon rolls are close to the end of the second rise, preheat the oven to 350°F.
    10. Bake for about 18-25 minutes, until the edges are lightly brown. If you want to check by temperature, the sweet rolls internal temperature should be 190°F.
    11. When the rolls are done, remove the pan from the oven and place the pan on a wire cooling rack. Allow to cool for a couple minutes while you prepare the frosting.
    12. In a small bowl, mix the butter (¼ cup/56g) and vanilla (1 teaspoon) until combined. Add the confectioners’ sugar (1 ½ cups/180g) and mix it in until you have a very thick and clumpy paste. Then add 1-2 tablespoons of half and half (or milk) and stir until a thick frosting forms.
    13. Spread the frosting over the warm rolls. The vanilla icing is thick and the warmth of the rolls helps to thin it as you spread it on (top with 1-2 more crushed Oreo's if desired) and enjoy!

    Notes

    Cover and store leftovers at room temperature for up to 3 days or in the refrigerator for up to 5 days. Reheat gently in the oven until warm by wrapping tightly in aluminum foil and placing in a 300°F oven for 10-15 minutes. The Oreo cinnamon rolls can also be frozen for up to 2 months. Freeze in an airtight container or wrap tightly and place in a zip top bag.

    * This recipe also works with buttermilk, 2% or whole milk

    ** I also tested this recipe with all-purpose flour. Either works, but I prefer the lighter/fluffier sweet roll with bread flour. If using all-purpose, 3 cups is 375g.

    **If you prefer a more Oreo filling; omit the cinnamon and replace it with cocoa powder. Unsweetened, Dutch or Black cocoa all work.

    *****Slide a long piece of dental floss under the dough. Wrap it around the top. Pull tightly in opposite directions to pull the floss through the roll. Using dental floss is the best way to slice your rolls and have them keep their shape.

    If you would like to make the rolls ahead of time: You can bake the rolls and allow them to cool (don't glaze them yet). Then cover them tightly and store at room temperature for up to one day. Gently rewarm them (tightly wrapped with foil and warmed at 300°F for 10-15 minutes). Then add the glaze and serve. Or,
    You can also prepare the rolls up until the second rise, then loosely cover with plastic wrap and refrigerate overnight. Pull the rolls out of the refrigerator when you start the coffee and preheat the oven, then bake.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 452Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 70mgSodium: 232mgCarbohydrates: 63gFiber: 2gSugar: 32gProtein: 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: Breads

    Strawberry Vanilla Cake

    April 2, 2023 by Tasia 6 Comments

    top view of strawberry vanilla cake with a couple slices missing

    This easy strawberry vanilla cake recipe is a perfect way to celebrate strawberry season! The cake is filled with vanilla and has a fresh strawberry topping baked in. You'll love the one layer cake because it's moist and flavorful; perfect for birthdays or any celebration!

    slice of cake on a plate with vanilla whipped cream

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

    Who else is busy, but wants to create show stopping cakes? When I initially started brainstorming this cake recipe I was thinking a layer cake with strawberry jam filling and strawberry buttercream.

    But then I remembered this easy everyday pound cake I made growing up and decided to put a strawberry spin on it and this easy vanilla cake with strawberries was born.

    If you love strawberry desserts, be sure to try my strawberry filled cupcakes, strawberry crumb cake or no bake mascarpone cheesecake.

    why you will love this easy one layer cake

    • Mixes in one bowl.
    • One layer with no decorating needed.
    • A moist, soft sponge bakes with the strawberries on top; giving a sweet jammy topping without any extra work.
    • Serve with whipped cream for a variation on strawberry shortcake.
    • Perfect for birthdays, Easter and Sunday dinner dessert!
    slice of strawberry vanilla cake on a cake stand

    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.

    strawberry vanilla cake ingredients
    • Unsalted butter ~ the butter is melted for this strawberry vanilla cake. If you only have salted butter, leave out the kosher salt.
    • Sugar ~ granulated sugar brings sweetness to the cake. Additional sugar is sprinkled over the top of the strawberries before baking the cake; adding a nice little caramelization to the top of the cake.
    • Vanilla ~ brings the vanilla flavor to this easy homemade cake. The recipe card is not a typo, we want a full tablespoon!
    • Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
    • Baking powder ~ brings some height to the cake. I use aluminum free baking powder.
    • Eggs ~ 2 large eggs are needed, they should be at room temperature.
    • All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
    • Kefir ~ I love the moisture and slight tang that kefir brings to cakes and muffins {like these healthy lemon blueberry muffins}. It also adds richness and protein to the recipe. You can substitute with buttermilk or milk {I tested it with 1%}. The milk should be room temperature so pull it out 1-2 hours before starting.
    • Strawberries ~ one pound of fresh strawberries are needed. Ideally, the ripest and sweetest strawberries will taste the best. After the strawberries are washed, remove the tops and slice in half. If the berries are really large, they can be cut in quarters.

    Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

    slice of strawberry vanilla cake with whipped cream on a plate with bowl of strawberries in the background

    how to make the best one bowl cake

    Start by washing the strawberries, then pat dry, remove the tops and cut in half. Set aside.

    Next preheat the oven to 350°F and prepare a 9-inch cake pan {I use this Fat Daddio's Pan} by buttering the bottom and sides, placing a parchment round and then buttering the parchment. Set aside.

    In a medium to large bowl, whisk together the melted butter and sugar until fully combined. Then whisk in the vanilla, kosher salt and baking powder.

    Now whisk in the eggs. Then add half of the flour, once mostly combined add the kefir followed by the remaining flour. Mix until just fully combined.

    baking powder and salt on top of whisked sugar and melted butter in a bowl
    Add the baking soda and kosher salt after you've whisked the melted butter and sugar together.
    eggs added to vanilla cake batter
    Then whisk in the eggs.
    Flour being added to vanilla cake batter
    Mix in the flour with a spatula until just combined, then add the kefir, followed by the remaining flour.

    Pour the batter into the prepared cake pan. Place the strawberries on top of the batter and sprinkle with sugar.

    Bake for 35-45 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely before slicing and serving.

    fresh strawberries layered over vanilla cake batter in a baking pan
    Place all the strawberries over the top of the cake batter.
    granulated sugar sprinkled over the strawberry topping
    Granulated sugar dusted over the top of the fresh strawberries before the cake is baked.
    baked strawberry vanilla cake in a cake pan
    Some of the strawberries sink into the cake batter once baked.
    slice of cake with vanilla whipped cream on a plate with a fork and fresh strawberry

    how to decorate this strawberry vanilla cake

    The beauty of this vanilla and strawberry cake is that you don't have to do anything to decorate it! You could always create a design with the strawberries on top, but it comes out pretty any way the berries go on.

    I've served this cake as is {and with a dusting of confectioners' sugar}, but if you love the strawberry and cream combo; it's incredible with vanilla whipped cream {use the whipped cream from my cherry shortcake recipe}. Come to think of it, it would also be delicious with the whipped mascarpone frosting from this apple cake recipe!

    tips for making cake from scratch

    • Use room temperature ingredients.
    • Don't over mix the batter.
    • Measure the ingredients properly, especially the flour.
    • Take the time to prepare the baking pan so the cake doesn't stick {I always use a parchment round when baking cakes}.
    • Don't over bake! The cake is done when the edges are lightly browned and a toothpick comes out with just a few moist crumbs.
    cut cake on a cake stand

    frequently asked questions

    can this cake be baked in other sizes?

    Yes, an 8-inch cake round or 8x8 baking pan can be used. The baking time will increase a little bit if baked in an 8-inch round, see the recipe card for time recommendations.

    can I use frozen strawberries?

    No, this strawberry vanilla cake needs fresh strawberries. Frozen strawberries would add too much moisture and the cake would be soggy.

    can this recipe be baked as cupcakes?

    Although I have not tested it, I believe you could. The baking time would likely be 16-20 minutes. Please let me know if you try it! My strawberry filled cupcakes are also a great option.

    how to store

    Any vanilla and strawberry cake leftovers should be stored covered in the refrigerator for up to 5 days.

    I personally think cake tastes best at room temperature, but have been known to eat this one cold from the refrigerator too.;-)

    slice of cake on a plate with a fork

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

    more berry desserts to enjoy

    • Berry Crumble Bars
    • Chocolate Raspberry Cheesecake
    • White Chocolate Ice Cream with Roasted Blueberries
    • Strawberry Crumb Cake
    • Raspberry Crumble Cookies

    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: 14 slices

    Strawberry Vanilla Cake

    top view of strawberry vanilla cake with a couple slices missing

    This easy strawberry vanilla cake recipe is a perfect way to celebrate strawberry season! The cake is filled with vanilla and has a fresh strawberry topping baked in. You'll love the one layer cake because it's moist and flavorful; perfect for birthdays or any celebration!

    Prep Time 15 minutes
    Bake Time 40 minutes
    Total Time 55 minutes

    Ingredients

    • 1 pound fresh strawberries, washed and halved
    • ½ cup unsalted butter, melted (113g)
    • ¾ cup granulated sugar (150g)
    • 1 tablespoon pure vanilla extract
    • ½ teaspoon kosher salt
    • 2 teaspoons baking powder
    • 2 large eggs, room temperature
    • 1 ¾ cup all-purpose flour (219g)
    • ¾ cup kefir* (180mL)
    • 3 tablespoons granulated sugar

    Instructions

    1. Start by washing the strawberries (one pound), then pat dry, remove the tops and cut in half (if some of the strawberries are really large, you can slice into quarters). Set aside.
    2. Next preheat the oven to 350°F and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.
    3. In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
    4. Whisk in the eggs (2 large). Then add half of the flour (1 ¾ cup/219g), once mostly combined add the kefir* (¾ cup/180mL) followed by the remaining flour. Mix until just fully combined.
    5. Pour the batter into the prepared cake pan. Place the strawberries on top of the batter and sprinkle with sugar (3 tablespoons).
    6. Bake for 35-45 minutes until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely (it can stay in the baking pan) before slicing and serving.
    7. If desired, top with vanilla whipped cream.

    Notes

    *The kefir can be substituted with buttermilk or milk (I tested with 1%).

    Store any leftovers covered in the refrigerator for up to five days.

    The cake can be baked in an 8-inch cake round. It will take 5-10 minutes longer to bake. A 8x8 pan can also be used and should take the same amount of time as the 9-inch round.

    Nutrition Information:

    Yield:

    14

    Serving Size:

    1

    Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 152mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 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
    • Go to page 1
    • Go to page 2
    • Go to page 3
    • Interim pages omitted …
    • Go to page 25
    • Go to Next Page »

    Primary Sidebar

    welcome graphic

    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.

    More about me →

    https://thefeedfeed.com/

    Come Follow Along...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Reader Favorite Recipes

    • cookies and sprinkles on a cooling rack
      Sprinkle Cookies
    • buttercream sugar cookie with sprinkles
      Buttercream Sugar Cookies
    • Cookie butter cake on cake stand
      Cookie Butter Cake
    • cut homemade caramels on a parchment lined cutting board
      Homemade Caramels

    Footer

    ↑ back to top

    About

    • Meet Tasia
    • Privacy Policy
    • Comment Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work with Me
    • Come Say hello

    All images and content are copyright protected.  Please do not use our images without prior permission. 

    Copyright © 2023 two sugar bugs