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

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

I have a love for all things Italian. ❤️

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

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

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

why this is the best Italian cake

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

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

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

ingredients needed

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

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

how to make this rustic Italian cake

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

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

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

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

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

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

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

tips for success

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

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

how to serve this Italian almond cake

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

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

how to store

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

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

more easy almond dessert recipes to try

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

Italian Almond Cake

Print

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

Prep Time 15 minutes

Bake Time 45 minutes

Total Time 1 hour

Ingredients

almond cake

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

almond topping

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

Instructions

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

Notes

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

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

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

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 389Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 129mgSodium: 197mgCarbohydrates: 44gFiber: 3gSugar: 31gProtein: 9g

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

Did you make this recipe?

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

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

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

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

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

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

why you will love this easy cupcake recipe

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

ingredients needed

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

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

how to make tiramisu cupcakes

I love this easy, from scratch cupcake recipe!

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

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

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

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

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

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

how to make the Kahlua coffee syrup

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

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

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

Now allow the cupcakes to cool completely before frosting.

how to make the whipped mascarpone frosting

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

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

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

can I make these cupcakes without alcohol?

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

why does tiramisu taste like coffee?

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

tips for the best cupcakes

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

how to store

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

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

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

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

more coffee flavored recipes

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

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

Yield: 12 cupcakes

Tiramisu Cupcakes

Print

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

Prep Time 30 minutes

Bake Time 20 minutes

Total Time 50 minutes

Ingredients

cupcakes

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

coffee syrup

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

coffee mascarpone whipped frosting

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

Instructions

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

Notes

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

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

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

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

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 440Total Fat: 28gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 219mgCarbohydrates: 43gFiber: 0gSugar: 31gProtein: 5g

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

Did you make this recipe?

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

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

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

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

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

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

why you will love this holiday cupcake

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

what is eggnog?

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

ingredients needed

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

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

how to make this easy cupcake recipe

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

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

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

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

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

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

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

want a more boozy cupcake?

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

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

tips for the best eggnog cupcakes

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

can this cupcake recipe be baked as a cake?

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

how to store

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

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

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

more holiday desserts to enjoy

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

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

Yield: 12 cupcakes

Eggnog Cupcakes

Print

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

Prep Time 25 minutes

Bake Time 20 minutes

Total Time 45 minutes

Ingredients

eggnog cupcakes

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

rum buttercream

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

Instructions

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

Notes

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

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

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

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

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

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

The cupcakes also freeze well for up to 3 months.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 364Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 149mgCarbohydrates: 40gFiber: 0gSugar: 27gProtein: 3g

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

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

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

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

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

why you will love this Italian inspired pound cake

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

ingredients needed

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

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

how to make this orange cranberry ricotta cake

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

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

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

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

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

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

Next add the flour mixture. 

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

Finally, place the cake into the oven to bake.

orange cream cheese glaze

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

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

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

tips for the best loaf cake

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

can this cake be baked in different sizes?

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

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

how to store

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

Can I freeze this cake?

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

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

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

more holiday recipes to make

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

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

Yield: 10-12 servings

Cranberry Orange Cake

Print

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

Prep Time 20 minutes

Bake Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

orange cranberry cake

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

orange glaze

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

garnish {if desired}

• Fresh cranberries
• Orange zest

Instructions

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

Notes

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

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

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

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

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

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

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

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

Nutrition Information:

Yield:

12

Serving Size:

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

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

Did you make this recipe?

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