Author: Hannah

This heavenly light, protein-rich cloud bread transforms simple ingredients into a versatile low-carb bread alternative. Perfect for keto and gluten-free diets, it offers a satisfying way to enjoy sandwiches and toast without traditional carbs.

After numerous test batches, I’ve discovered that room temperature ingredients and proper egg white whipping are crucial for achieving that perfect cloud-like texture that made this recipe famous.

Essential Ingredients

• Large eggs (separated): Creates structure and lightness
• Cottage cheese (full fat): Provides protein and richness
• Cream of tartar: Stabilizes egg whites
• Salt: Enhances flavor
• Optional cornstarch: Improves stability

Detailed Instructions

Initial Preparation

Preheat oven to 300°F, Line baking sheet with parchment, Bring all ingredients to room temperature, Process cottage cheese until smooth, Separate eggs carefully, avoiding yolk in whites

Egg White Preparation

Add cream of tartar to whites, Begin whipping on medium speed, Gradually increase to high, Continue until stiff peaks form, Whites should be glossy and hold shape

Yolk Mixture

Blend yolks with processed cottage cheese, Add salt and optional seasonings, Mix until completely smooth, Ensure no cottage cheese lumps remain

Combining Mixtures

Add 1/3 of whites to yolk mixture, Fold gently with rubber spatula, Add remaining whites in two additions, Maintain airiness while folding, Stop when just combined

Baking Process

Scoop mixture onto prepared sheet, Form 6-8 even rounds, Smooth tops gently, Bake 25-30 minutes until golden, Cool completely before removing

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The versatility of this cloud bread makes it perfect for customization. Add herbs for savory applications or a touch of vanilla and sweetener for breakfast variations.

Storage Guidelines

Keep in airtight container, Best consumed within 2 days, Separate layers with parchment, Can be frozen up to 1 month

Final thoughts: This Fluffy Cottage Cheese Cloud Bread revolutionizes how we think about bread alternatives. Whether you’re following a specific diet or simply looking to incorporate more protein-rich options, this recipe delivers both nutrition and satisfaction in every bite.

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Frequently Asked Questions

→ Why blend the cottage cheese?

Blending the cottage cheese creates a smooth consistency that incorporates better into the mixture and ensures a more uniform texture in the final bread.

→ Is cream of tartar necessary?

While not absolutely required, cream of tartar helps stabilize the egg whites, resulting in fluffier, more stable cloud bread.

→ Why do my clouds deflate after baking?

Some deflation is normal. To minimize this, be sure to whip egg whites to stiff peaks and fold them in very gently to maintain as much air as possible.

→ Can I skip the cornstarch?

Yes, the cornstarch is optional. It helps with texture but can be omitted for strictly keto or lower-carb versions.

→ How should I store cloud bread?

Store in an airtight container with parchment paper between layers. They’ll keep at room temperature for a day, in the fridge for 5 days, or frozen for 3 months.

The magic of this slow cooker Marry Me Chicken lies in its velvety, garlic infused cream sauce that transforms ordinary chicken breasts into an extraordinary dish. Each piece of chicken becomes incredibly tender as it slowly cooks, absorbing all the rich flavors of garlic, sun dried tomatoes, and fresh herbs. The result is a restaurant quality meal that’s surprisingly simple to prepare in your crockpot.

After making this countless times, I’ve found that the slow cooking process actually enhances the flavors more than the stovetop version. The first time I served this to my family, my husband literally scraped every last drop of sauce from his plate – it’s that good!

Essential Ingredients

• Boneless, skinless chicken breasts: Choose high quality, evenly sized pieces for consistent cooking
• Heavy cream: Creates the luxuriously rich sauce base
• Sun dried tomatoes: Adds intense flavor and lovely color contrast
• Fresh garlic: Essential for that authentic Italian taste
• Parmesan cheese: Use freshly grated for the best melting and flavor
• Fresh basil: Brings brightness and elevation to the final dish.

Step By Step Instructions

Preparing and Seasoning the Chicken

Begin by patting the chicken breasts completely dry with paper towels this ensures proper browning. Mix together 1 teaspoon each of salt, garlic powder, and onion powder with 1/2 teaspoon black pepper. Season the chicken generously on both sides with this mixture, making sure every inch is covered.

The Essential Searing Process

Heat a large skillet over medium high heat. Add 2 tablespoons each of butter and olive oil. Once the butter is melted and bubbling, carefully place the seasoned chicken breasts in the pan. Sear for 3 4 minutes on each side until golden brown. This step creates a flavor packed crust that will enrich the entire dish.

Creating the Signature Sauce

In your slow cooker, whisk together 1 cup chicken broth with 2 tablespoons cornstarch until completely smooth. Add 1 cup heavy cream, 6 minced garlic cloves, 1 tablespoon Italian seasoning, and a pinch of red pepper flakes. This combination creates the foundation of our luxurious sauce.

The Slow Cooking Magic

Transfer the seared chicken to the slow cooker, nestling it into the sauce. Pour any remaining pan juices over the chicken these brown bits are pure gold for flavor. Top with 1/2 cup chopped sun dried tomatoes. Cover and cook on low for 6 7 hours, allowing the flavors to meld perfectly.

The Secret to Perfect Sauce

The key to achieving that silky smooth sauce lies in the timing of adding the Parmesan cheese. Adding it too early can cause the sauce to break, so wait until the final 30 minutes of cooking. This also ensures the cheese melts perfectly into the sauce, creating that irresistible creamy texture.

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Temperature Management Tips

While it might be tempting to cook this dish on high to save time, the low and slow method is crucial for developing the deep flavors and keeping the chicken tender. Higher temperatures can cause the cream to separate and the chicken to become tough.

Growing up in an Italian household, I learned that the best dishes are often the simplest ones made with care and quality ingredients. The sun dried tomatoes in this recipe remind me of my grandmother’s garden, where she would dry her own tomatoes in the summer sun.

Final Thoughts

This Marry Me Chicken recipe has become my signature dish for special occasions. The way the chicken becomes fork tender while soaking up all those amazing flavors never fails to impress. It’s the kind of meal that creates memories and, yes, might just inspire a proposal!

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Frequently Asked Questions

→ Why is it called Marry Me Chicken?

It’s called Marry Me Chicken because it’s supposedly so delicious that serving it might lead to a marriage proposal!

→ Can I cook this on high in the slow cooker?

It’s recommended to cook only on low for 6-7 hours to ensure tender chicken and prevent the cream sauce from separating.

→ What can I serve with Marry Me Chicken?

It pairs perfectly with pasta, rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay even more tender during slow cooking.

→ Why do I need to sear the chicken first?

Searing adds extra flavor and creates a nice golden crust on the chicken before slow cooking.

Deep in the heart of comfort food territory lies this extraordinary fusion of Italian and American cuisines. Every element of this dish has been carefully crafted to create a symphony of flavors from the golden brown, crispy chicken cutlets that shatter satisfyingly under your fork, to the velvety pasta coated in a rich, creamy sauce that clings to every ridge. The star of the show is the honey pepper sauce, a perfect marriage of sweet golden honey and freshly cracked black pepper that creates an irresistible glaze over the crispy chicken. As the sauce mingles with the creamy pasta beneath, it creates flavor combinations that dance on your tongue with every bite.

I stumbled upon this combination during a late night cooking session, trying to combine my family’s two favorite dishes. What started as an experiment has become our most requested dinner. The way the honey pepper sauce seeps into the crispy coating of the chicken while still maintaining that satisfying crunch is nothing short of magical. Even my picky teenager, who usually avoids mixed dishes, asks for seconds every time.

Essential Ingredients

• Boneless chicken breasts: Look for uniform thickness to ensure even cooking and maximum juiciness
• Quality honey: Local honey adds depth of flavor and supports local beekeepers
• Fresh black pepper: Coarsely ground peppercorns provide bursts of flavor and gentle heat
• Heavy cream: Creates a silky, luxurious sauce that coats every piece of pasta perfectly
• Panko breadcrumbs: Their unique structure creates an extra crispy coating that stays crunchy
• Parmesan cheese: Freshly grated melts smoothly and adds a nutty depth to the sauce

Detailed Instructions

Preparing the Perfect Pasta Base

Begin by bringing a large pot of water to a rolling boil. Add a generous handful of salt the water should taste like the sea. This is your only chance to season the pasta from within. Add your chosen pasta and cook until just al dente, stirring occasionally to prevent sticking. The pasta will continue cooking slightly in the sauce later, so it’s crucial to keep it slightly firm. Before draining, reserve a full cup of the starchy pasta water this liquid gold will help create a silky sauce later.

Creating Crispy Chicken Perfection

Start by butterflying each chicken breast horizontally to create even cutlets. Pat them completely dry any moisture will prevent proper crisping. Season generously with salt, pepper, and garlic powder, letting the seasoned breasts rest for 5 10 minutes to absorb the flavors. Create your breading station: seasoned flour, well beaten eggs with a splash of cream, and Panko mixed with finely grated Parmesan. Each piece should be thoroughly coated, pressing the Panko gently to adhere.

The Art of the Honey Pepper Sauce

While the chicken rests, craft the signature sauce. In a saucepan over medium low heat, combine premium honey with freshly cracked black pepper, allowing the pepper to infuse into the honey. Add a splash of apple cider vinegar for brightness and a knob of butter for richness. Let the mixture simmer gently until it thickens slightly and becomes glossy. The aroma will tell you when it’s ready sweet, peppery, and absolutely irresistible.

Bringing It All Together

In a large, heavy bottomed skillet, create your cream sauce by sautéing minced garlic in butter until fragrant but not browned. Pour in heavy cream, bringing it to a gentle simmer. Add Parmesan in small batches, stirring constantly to ensure smooth melting. Fold in your cooked pasta, adding reserved pasta water as needed to achieve the perfect silky consistency. Lay the crispy chicken on top and drizzle generously with honey pepper sauce. A final sprinkle of fresh herbs adds color and freshness.

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Creating the Perfect Balance

The key to this dish lies in the balance of temperatures and textures. The pasta should be hot and creamy, the chicken crispy and succulent, and the honey pepper sauce warm but not scalding. Each element plays its part in creating a harmonious whole that’s greater than the sum of its parts.

The Secret to Sauce Success

Temperature control is crucial when making both sauces. For the cream sauce, never let it boil gentle bubbles around the edges are what you’re looking for. The honey pepper sauce should be warm enough to be pourable but not so hot that it loses its glossy sheen. This attention to detail makes the difference between good and extraordinary.

When I serve this dish at family gatherings, people are always amazed by the honey pepper sauce. My brother in law, who claims to dislike sweet elements in savory dishes, ended up asking for the recipe. The key is using high quality honey I personally source mine from a local beekeeper, and the difference in flavor is remarkable.

Perfect Pairing Suggestions

The rich, creamy nature of this dish pairs beautifully with bright, acidic sides. A crisp arugula salad dressed with lemon vinaigrette cuts through the richness perfectly. For special occasions, I serve it alongside roasted asparagus drizzled with balsamic glaze. The contrast in flavors and textures elevates the entire meal.

Temperature Management Tips

Controlling heat throughout the cooking process is crucial for success. The oil for frying chicken should be hot enough that a breadcrumb sizzles immediately but doesn’t burn. The cream sauce should never reach a full boil look for gentle bubbles around the edges instead.

Make Ahead Strategies

While this dish is best served fresh, you can prep several components ahead:
Bread the chicken and refrigerate for up to 4 hours
Make the honey pepper sauce up to three days in advance
Measure and prepare all ingredients before starting

Storage and Reheating

Transfer leftovers to an airtight container and refrigerate within two hours of cooking. To reheat, place the pasta in a skillet with a splash of cream or milk over low heat. For the chicken, brief reheating in a 350°F oven helps maintain crispiness. The honey pepper sauce may need gentle warming and whisking to restore its silky texture.

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Frequently Asked Questions

→ Can I make the chicken in an air fryer?

Yes, air fry the breaded chicken at 375°F for 12-15 minutes, flipping halfway through, until golden and cooked through.

→ Can I make this ahead of time?

While best served fresh, you can prepare the components separately and assemble just before serving.

→ How spicy is this dish?

The heat level is moderate but customizable – adjust the black and red pepper amounts to your preference.

→ What pasta shapes work best?

Penne or rigatoni work best as they hold the sauce well, but any medium-sized pasta shape will work.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well, just pound them to even thickness before breading.

Imagine biting through a perfectly crispy, golden brown coating to find tender, juicy chicken beneath. These Crack Chicken Tenders combine the rich, buttery crunch of Ritz crackers with savory Parmesan cheese and zesty Ranch seasoning to create an explosion of flavors that makes them truly irresistible. The magic lies in the special mayonnaise based coating that keeps the chicken incredibly moist while helping the crispy exterior stick perfectly.

I discovered this recipe during a particularly hectic weeknight when I needed something quick but delicious. My children, who usually turn their noses up at chicken, devoured these tenders and now request them weekly. The combination of familiar flavors in an exciting new way makes them an instant hit with everyone who tries them.

Essential Ingredients

• Fresh chicken tenders: Choose uniform sized pieces for even cooking
• Quality mayonnaise: Full fat mayo creates the best moisture barrier
• Ranch seasoning mix: The key to that addictive flavor
• Ritz crackers: Their buttery flavor creates an exceptional crust
• Fresh Parmesan cheese: Always grate your own for best results
• Garlic and onion powder: Adds depth to the seasoning blend

Instructions Steps

Creating the Perfect Coating

Begin by crushing the Ritz crackers into fine crumbs they should be small enough to create a uniform coating but not so fine that they become powder. Mix them with freshly grated Parmesan cheese, creating a golden, savory coating mixture. The secret lies in using room temperature mayonnaise, which helps create a thick, even coating that the crumb mixture will stick to perfectly.

Preparing the Chicken

Pat each chicken tender completely dry with paper towels this is crucial for the coating to adhere properly. Season them generously with salt and pepper. Mix the mayonnaise with Ranch seasoning, garlic powder, and onion powder until completely smooth. This seasoned mayo mixture will not only help the coating stick but also keeps the chicken incredibly moist during baking.

The Coating Process

Using tongs, dip each tender into the seasoned mayo mixture, ensuring every surface is completely covered. Let any excess drip off before rolling in the Ritz Parmesan mixture. Press the crumbs gently but firmly onto all sides of the chicken this helps create that incredible crispy crust we’re looking for.

Perfecting the Bake

Arrange the coated tenders on a parchment lined baking sheet, giving them plenty of space overcrowding leads to steaming instead of crisping. Bake in a preheated 375°F oven for exactly 20 25 minutes, until the coating is deeply golden and the chicken is just cooked through.

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The Art of Temperature Control

Achieving the perfect crispy exterior while maintaining juicy chicken inside requires careful attention to temperature. Start checking the internal temperature at 18 minutes you’re looking for 165°F, but want to catch it right at that point to prevent overcooking.

Creating Restaurant Quality Results

The key to restaurant worthy tenders lies in the details. Allowing the coated chicken to rest on the baking sheet for 5 minutes before putting it in the oven helps the coating set and adhere better. This simple step makes a noticeable difference in the final texture.

Growing up, my grandmother always insisted on using butter crackers in her chicken coating. Years later, I discovered why their naturally buttery flavor creates an incomparable crust. Now when I make these tenders for my own family, that first satisfying crunch instantly brings back memories of her kitchen.

Perfect Pairing Suggestions

These tenders shine when served with complementary sides that balance their rich, savory flavor. A crisp coleslaw with tangy vinegar dressing cuts through the richness perfectly. For a complete meal, I love serving them alongside sweet potato fries or a bright garden salad with honey mustard dressing.

Make Ahead Options

While best served fresh, you can prepare components ahead:
Mix the seasoned mayonnaise up to 24 hours in advance
Crush crackers and combine with Parmesan up to 3 days ahead
Store prepared ingredients separately in airtight containers

Troubleshooting Common Issues

If your coating falls off, ensure you’re:
Drying the chicken thoroughly before coating
Using room temperature mayonnaise
Pressing the crumb mixture firmly onto the chicken
Allowing the coated tenders to rest before baking

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Storage and Reheating

For best results, store leftover tenders in an airtight container with paper towels between layers to absorb excess moisture. When reheating, place them on a wire rack in a 350°F oven for 10 12 minutes to restore crispiness. Avoid microwave reheating, which can make the coating soggy.

Frequently Asked Questions

→ Why are they called Crack Chicken Tenders?

They’re called ‘crack’ chicken because they’re extremely addictive – the combination of Ranch, Parmesan, and Ritz crackers makes them irresistible!

→ Can I make these in an air fryer?

Yes, air fry at 375°F for 12-15 minutes, flipping halfway through, until golden and cooked through.

→ Can I use chicken breasts instead of tenders?

Yes, just cut chicken breasts into tender-sized strips and follow the same recipe.

→ What dipping sauces work well with these?

Ranch, honey mustard, or BBQ sauce all pair perfectly with these chicken tenders.

→ How do I keep them crispy?

For best results, don’t overlap tenders on the baking sheet, and broil for the last 1-2 minutes for extra crispiness.

Frikadellen, beloved German meat patties, bring the essence of authentic German home cooking right to your table. These hearty patties stand apart from regular hamburgers with their distinctive oval shape and rich, complex flavors developed through generations of German family cooking. Each bite delivers a perfect blend of tender meat, aromatic herbs, and subtle spices that create an irresistible comfort food experience.

I discovered this recipe during my travels through Bavaria, where a local innkeeper shared her family’s century-old technique. After countless attempts to recreate that perfect texture and flavor, I finally mastered the authentic method that brings customers back to her gasthaus year after year.

Essential Ingredients and Selection Tips

• Ground Meat Mix: Select meat with at least 20% fat content for the juiciest results. Combining 70% ground beef with 30% ground pork creates the perfect flavor and moisture balance.
• Day-Old Bread: Avoid fresh bread at all costs – it won’t absorb the milk properly. Day-old sourdough loaves work wonderfully.
• Yellow Onions: Choose firm, heavy onions for a savory base that complements the meat perfectly.
• Fresh Parsley: Flat-leaf parsley adds bright notes that balance the richness of the meat.

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Detailed Cooking Instructions

Bread Preparation:

Soak torn day-old bread in warm milk for 10 minutes, then gently squeeze out excess milk until the bread is paste-like.

Meat Mixture Assembly:

Combine ground meat, soaked bread, finely diced onions, parsley, an egg, and seasonings. Mix gently with your hands to keep the texture light.

Patty Formation:

Shape into oval patties about 3/4 inch thick. Dimple the center slightly to prevent puffing during cooking.

Perfect Frying Technique:

Cook patties in a skillet over medium heat with butter or oil. Fry for 4-5 minutes per side until golden brown and fully cooked.

Resting and Serving:

Let patties rest for 5-7 minutes before serving to ensure juices redistribute properly.

Growing up, my grandmother would always set aside a portion of uncooked mixture in the fridge for an hour – she swore this extra resting time enhanced the flavors. After years of making Frikadellen, I’ve found she was absolutely right.

The Art of Temperature Control

Maintaining consistent heat ensures even browning and prevents dry edges. Lower the heat slightly if the sizzle becomes too aggressive. Patience and attention to heat make all the difference in achieving perfectly cooked patties.

Make-Ahead Magic

Frikadellen improve in flavor when made a day ahead. Store covered in the fridge and reheat gently in a covered skillet with a splash of broth for moisture.

Serving Traditions

Serve Frikadellen with traditional German potato salad and pickled red cabbage. For casual meals, slice thin and serve on crusty rolls with sharp mustard for a satisfying sandwich.

My journey with Frikadellen began in my grandmother’s kitchen, where she taught me that patience and attention to detail make all the difference. These patties aren’t just meat – they’re a connection to generations of German home cooking, offering warmth and comfort in every bite.

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Frequently Asked Questions

→ What is the difference between Frikadellen and regular hamburgers?

Frikadellen are more heavily seasoned than regular hamburgers and include bread soaked in milk, herbs, and spices. They’re typically oval-shaped rather than round and can be eaten hot or cold.

→ Can I make Frikadellen ahead of time?

Yes, you can prepare Frikadellen in advance. They taste great cold and can be stored in the refrigerator for up to 3 days.

→ What sides go well with Frikadellen?

Traditional sides include German potato salad, mashed potatoes, crusty bread, or mixed salad. They’re also great in sandwiches with mustard.

→ Can I freeze uncooked Frikadellen?

Yes, you can freeze shaped, uncooked Frikadellen for up to 3 months. Separate them with parchment paper before freezing.

→ Why do you soak bread in milk for Frikadellen?

Soaking bread in milk helps keep the Frikadellen moist and tender during cooking, preventing them from becoming too dense or dry.

Make Cherry Limeade Cupcakes for a fun treat for parties, cookouts and birthdays. These cupcakes are so vibrant and taste delicious.

Recipe Tips

• Cupcake Pans – We love to line the cupcake pan with muffin cups liners. Use these options to add to these fun cupcakes Red striped liners or Green polka dot liners.
• Frosting Consistency –  If it doesn’t cream to the desired consistency, add several drops of the heavy whipping cream until it does. If it is to wet or sticky add more powdered sugar. I usually start with a tablespoon.
• Piping Supplies – If you do not have piping supplies, the cupcakes will still be beautiful spread on by a knife. Frost cupcakes after they have cooled for the best results.

Frequently Asked Questions

More Easy Cupcake Recipes

We love to hear from you. If you make these delicious Cherry Limeade Cupcakes Recipe, please leave us a comment.

What’s not to love about Key Lime Cupcakes? All the flavor of key lime pie gets baked into individual cupcakes for a treat no one can resist. The homemade icing is decadent while being super easy.

Recipe Tips

• Lime Flavor – You are going to substitute ½ cup of the water with ½ cup lime juice. This is the secret to that amazing lime flavor and tangy taste. No one will guess this started with a cake mix.
• Filling Cupcake Liners – After placing the paper liners in the cupcake pan, use a cookie scoop to divide batter. We recommend to add the batter evenly to the liners so they bake about the same time.
• Cool Cupcakes – Before frosting the cupcakes, make sure they have completely cooled to room temperature.

Frequently Asked Questions

More Easy Cupcake Recipes

If you try this Key Lime Cupcakes Recipe, please leave us a comment or a star review. We love to hear from you.

We have The Best Red Velvet Cupcake Recipe and it is super easy. It is so moist, delicious and everyone loves these cupcakes.

If you like red velvet cake, you are going to love this easy cupcake recipe. This is one of our favorite dessert recipes because of taste, texture and how easy they are to make. If you love red velvet, try our Easy Red Velvet Cookies Recipe, Red Velvet Ice Cream, Red Velvet Cookies and Red Velvet Waffles.

Red velvet cake is so good, so having your own personalized velvet cakes (in the form of cupcakes) has to be better, right? Not only do these red velvet cupcakes taste good, but don’t they look beautiful, too? The perfect cupcake recipe for any occasion.

We love to make for Valentine’s Day. If you need more ideas, check out all of our favorite Easy Valentine’s Day Recipes. This cupcake also makes a delicious Memorial Day Desserts.

Why We Love This Recipe:

Red velvet cupcakes are my kids favorite dessert. The subtle chocolate flavor and the cream cheese frosting makes this the best red velvet cake recipe.

If you are a baker, you probably already have the majority of these ingredients. These cupcakes are a staple dessert recipe for our holiday gatherings and always a family favorite.

Ingredients:

For the Cupcakes:

• Cake Flour (You can find an great recipe here to make cake flour. )
• Cocoa Powder
• Baking soda
• Salt
• Butter Softened at room temperature
• Sugar
• Vegetable Oil
• Eggs
• Vanilla Extract
• Food Coloring
• Buttermilk

For the Cream Cheese Frosting:

• Full-Fat Cream Cheese
• Unsalted Butter
• Powdered Sugar
• Vanilla Extract

For the full recipe and ingredients, scroll to the bottom to see the recipe card.

Variations Ideas:

• All Purpose Flour – We used cake flour for this recipe, but if you prefer you can also use regular flour.
• Cake Pan – We love cupcakes, but you can also make this recipe in 2 9-inch round cake pans or a bundt cake.

Step by Step Instructions:

• Step 1 – Preheat the oven to 350 degrees F.  Line 16 muffin tins with cupcake paper liners.

• Step 2 – Combine the flour, baking soda, cocoa and salt together in a large bowl.

How to Make Cream Cheese Frosting:

This frosting is also very easy to make. You just need some pastry bags (I love using disposable ones) and a large star tip. This easy tangy cream cheese frosting – yum is a must anytime we make this recipe.

• Step 1 – Beat the cream cheese in a large mixing bowl until smooth.

• Step 2 – Add in the butter and beat until combined and smooth.

• Step 3 – Then slowly add in the powdered sugar (1 cup at a time).  Mix after each cup is added. Continue to add until the frosting is thick and smooth. Then mix in the vanilla extract

• Step 4 – Top each cupcake with cream cheese frosting. Start piping frosting on the outside of the cupcake and move towards the middle with one large circular motion. Serve and enjoy.

Recipe Tips:

• Combining Ingredients – We recommend combining ingredients with a hand mixer or an electric mixer with paddle attachment.
• Red Food Coloring – For the best color red, use quality liquid food coloring.

Frequently Asked Questions:

More Easy Cupcakes Recipe:

We love hearing from you. If you make these Red Velvet Cupcake Recipe, please leave us a comment or a star review.

Everyone loves these decadent Pumpkin Cupcakes. They are so easy to make and the cream cheese frosting is heavenly. The entire recipe is super easy and sure to impress.

Did you enjoy the pumpkin cake recipe? Well, I have a similar recipe to share with you today that I think you are going to love – pumpkin cupcakes! This pumpkin cupcake recipe is so easy, delicious and would make an easy Halloween Recipe.

I made a delicious, yet equally simple cream cheese frosting to top these pumpkin cupcakes for one fabulous pumpkin dessert. Everyone goes crazy over them and I think you will see why after you make them.

It is the perfect fall flavor dessert recipe that you can enjoy for the holidays and more. Make this Easy Pumpkin Crisp Recipe or Easy Pumpkin Roll Recipe for the perfect fall dessert.

Why We Love This Recipe:

There is so much delicious pumpkin flavor and it is one of our favorite pumpkin recipes. The frosting recipe is easy and everyone will love these pumpkin spiced baked goods.

Whether you make regular size cupcakes or mini cupcakes, they are so easy and absolutely delicious. The cupcakes are so light and fluffy and just an all around great recipe.

Ingredients:

Cream Cheese Frosting Ingredients:

• Cubed Butter, softened
• Cream Cheese, softened
• Powdered Sugar
• Milk

Variations:

• Cake Variation – Feel free to use different flavors of box cake mix. We have made this recipe with spice cake, white cake and even a gluten free cake mix.
• Pumpkin Puree – Make sure to use pumpkin puree instead of pumpkin pie filling. You can make your own or use store bought.
• Warm Spices – Feel free to add in ground cinnamon, ginger, ground nutmeg, and ground cloves instead of pumpkin pie spice.

Step by Step Instructions:

Recipe Tips:

• Prepare Muffin Tin – If you have cupcake liners place in the muffin pan. If you don’t have any, you can spray cooking spray in the pan to easily remove cupcakes.
• Filling Cupcake Batter – When filling the cupcake liners with the batter, do not overfill. You want to give room for the cupcakes to expand as they bake.
• Frosting Cupcakes – Cool completely before frosting the cupcakes.
• Making the Frosting – Slowly add in the powdered sugar to obtain the consistency that you prefer. If it comes out to thick, you can add in a tablespoon of milk at a time to thin it out.

Can I Make Mini Pumpkin Cupcakes?

Yes, this recipe would also be perfect to make mini cupcakes. Just use a a mini-muffin pan. This is the perfect size for little hands or when you want smaller portions. What a fun treat!

The kids get excited because they get to eat more than one since they are mini size. Just make sure to adjust the cooking time if you decide to make mini pumpkin cupcakes.

The mini cupcakes do not take as long to bake.

How to Serve:

These are so pretty displayed on a cupcake stand. I have one that I use for all my birthday parties, holidays and more. They come in so handy! You could also put some of the cupcakes on a pretty cake stand.

If you need to transport  your cupcakes, these cupcake carries are so handy! You can even get one of the double or triple ones to carry even more cupcakes!

This is especially nice if you are taking the cupcakes to school or a cookout. There isn’t anything worse than ruined cupcakes in the back of a car!

Frequently Asked Questions:

More Easy Cupcake Recipes:

We love hearing from you. If you make this Pumpkin Cupcakes with Cake Mix Recipe, make sure to leave a comment or a star review.

I’m so excited to share the recipe for Easy Low Calorie Cupcakes. They are light and fluffy and only 80 calories!

Low Calorie Cupcake Recipe:

I have seen these all over Pinterest but didn’t really believe that they would be good. However, Low Calorie Lemon Cupcakes were SO amazing! They were a huge hit and absolutely delicious. A vanilla cupcake recipe would be yummy with a vanilla cake mix.

I highly recommend you try it. The entire family will enjoy the lemon flavor! It’s a tasty way to enjoy a treat without any guilt. With only 80 calories in each cupcake, you can enjoy two.

2 Ingredient Cupcakes:

I have a sweet tooth. But I also try and stay on track with my healthy lifestyle. So when I discovered that I can make a cupcake with only 2 ingredients, I knew I had to try it.

You only need a Sprite Zero and a cake mix. I used Betty Crocker Lemon Cake Mix, but I think strawberry, funfetti, and cherry chip would also be delicious.

This healthy recipe did not disappoint. It has really helped me to stay on track of eating healthy. I can enjoy a treat without ruining my diet or feeling guilty.

Let’s make this easy Low Calorie Dessert!

Ingredients:

• Sprite Zero
• Lemon Cake Mix

You can also use other flavors of cake such as white or strawberry. It is best to use fruit-flavored soda such as orange, grape, or strawberry.

How to make Low calorie lemon cupcakes:

• Preheat the oven to 350 degrees F.
• Combine the sprite and the cupcake in a bowl. Stir to combine.
• The cupcake batter will fizz a lot, so don’t be alarmed. I was worried at first. Continue stirring it until the lumps are out.

• Pour in the cupcake pan lined with cupcake liners to make 20 cupcakes. To make it easy to put the batter into the cupcake pan, I use a ¼ cup or ½ cup measuring cup. I scoop up the batter and pour in the cupcake pans.

• Bake for 17-20 minutes or until they start to brown. Make sure a toothpick inserted in the middles comes out clean to make sure they are cooked completely.
• Allow to cool completely to room temperature on a wire rack. Serve as it or top with a little bit of powdered sugar so they look cute!

How to make a Low Calorie Cake:

If would rather have a low calorie cake, just pour your cake batter in a 9×13 pan. The cake still comes out so moist.

If you need it to be a gluten-free, you can still mix the sprite with a gluten-free cake mix.

Skinny cupcakes are low calorie!

An entire batch of these cupcakes is 1600 calories. However, I made 20 cupcakes so they are only 80 calories each! Woohoo!

This is a delicious treat for under 100 calories. Of course, if you made 24 cupcakes, they would only be 66 calories each. I didn’t think my batter would make it to 24 cupcakes, so I am happy with 20 delicious cupcakes for very little calories.

You could even try making mini cupcakes! We didn’t frost the cupcakes to save on calories but you certainly could do so if you desired. A cream cheese frosting would be really good on these cupcakes.

Need some new cupcake pans?

If you are in the market for new pans, there are several regular size and mini muffin tins here. I recently had to update most of my pans and was thankful to get them on sale.

Make sure you try some of our delicious cupcakes. I know you will find more your family will love. This lemon dessert is so tasty. Everyone loves this cupcake recipe.

I’m going to try using strawberry cake mix next time. Yum!

Diet desserts taste amazing!

Now, I thought these were good, but I was nervous about the kids? I mean would they notice the no eggs and no oil in there? I was surprised that they didn’t notice. They all had two and begged for a third!

I also gave one to my baking friend. She is the master of baking everything. She ate one and couldn’t believe that there wasn’t any egg or oil in these cupcakes.

If she enjoyed them, they will definitely be a hit with everyone!

Budget friendly cupcakes!

We like to save money when we can, especially in my food budget. So I try and look for good deals and make recipes based on these ingredients.

Well I got the cupcake mix for $.25 with a coupon when it was on sale. Then the Sprite zero was $1. I used less than half, but we will say $.50 for even math. That means I paid $.75 for a fun and “healthy” treat.

Not only are these treats healthy but they are budget friendly. They also take very little time to make. It’s a win all around. It’s so nice to have recipes that I can make and stay on track with my diet.

Try these Low Calorie Cupcakes!

You don’t have to avoid sweets and treats while trying to eat healthy. Make a batch of these cupcakes to enjoy dessert without the guilt.

I also like to take these to parties, BBQ’s and more. That way I know I am guaranteed to find a dessert I can enjoy without tons of calories. No one ever knows they only have 80 calories in the cupcakes. Once I tell people, they are shocked.

Great for Parties too!

As you know I have a large family. We celebrate big for birthday parties. I let the kids pick their favorite dessert. It is usually a homemade cake or homemade cookie cake.

I try and make a dessert for the adults that might not want the high calorie dessert. You know what, the kids and the adults ate these lemon cupcakes. They were all gone at the end of the party.

These cupcakes are guaranteed to be a hit with everyone!

Print the recipe for Low calorie lemon cupcakes below:

More low calorie desserts under 100 Calories: