Author: Hannah

Easy Red Velvet Cupcake Recipe
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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.
Step 3 – Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).

Step 4 – Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.

Step 5 – Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.

Step 6 – Next, add approximately 2 tsp of red gel food coloring until the batter is the color that you desire for your cake. Gently stir in the eggs white until the red batter until they are combined. Do not over mix.

Step 7 – Pour the batter evenly into the 16 cupcake liners in the muffin pans. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.

Step 8 – Move the cupcakes to a wire rack to cool completely.

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:

How to Store Leftovers:

Store your leftover cupcakes in an airtight container in the fridge for up to a week.

Can I Freeze?

Yes, you can freeze the prepared cupcakes and frosting separately in the freezer. Store in a freezer safe container for up to 3 months for best results. When ready to serve, defrost at room temperature and then frost and serve.

Can I Make in Advance?

Yes, we like to prepare the cupcake and frosting in advance. Store them separately in the fridge in a container. When ready to serve, frost the cupcakes and serve.

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.
Red Velvet Cupcake Recipe

This cupcake recipe is seriously the best red velvet cupcake recipe in the world. This red velvet cupcake recipe is made from scratch and you will love it.

Prep Time 12 minutes

Cook Time 18 minutes

Total Time 30 minutes

Servings 16

Cuisine American

Course Dessert

Calories 306

For the Cream Cheese Frosting:

For the Cupcakes:

Preheat the oven to 350 degrees Fahrenheit and line 16 muffin tins with cupcake liners.

Combine the flour, baking soda, cocoa and salt together in a mixing bowl. Set aside.

In a separate bowl, using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).

Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.

Then slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.

Then add approximately 2 tsp of red gel food coloring until the batter is the color that you desire for your cupcakes.

Next in a separate mixing bowl, beat the egg whites until they are light and fluffy and form peaks.

Gently stir in the eggs white until the red batter until they are combined. Do not over mix.

Pour the batter evenly into the 16 cupcake liners in the muffin pans.

Bake for 15-18 minutes until a toothpick inserted into the center comes out clean.

Move the cupcakes to a wire rack to cool completely. Make sure that the cupcakes have cooled completely before topping with the frosting.

For the Cream Cheese Frosting:

Beat the cream cheese in a large mixing bowl until smooth.

Add in the butter and beat until combined and smooth.

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.

Top each cupcake with cream cheese frosting and enjoy!

Keep the cupcakes in the refrigerator for up to 5 days and enjoy!

Calories 306kcal, Carbohydrates 69g, Protein 4g, Fat 23g, Saturated Fat 12g, Polyunsaturated Fat 2g, Monounsaturated Fat 6g, Trans Fat 1g, Cholesterol 73mg, Sodium 202mg, Potassium 82mg, Fiber 0.5g, Sugar 14g, Vitamin A 693IU, Calcium 47mg, Iron 0.3mg
February 3, 2025
Pumpkin Cupcakes with Cream Cheese Frosting
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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:

Step 1 – Preheat oven to 350 degrees and prepare muffin tin with paper liners. Mix together cake mix and canned pumpkin in a large bowl. Mix until well combined. You can also easily make homemade canned pumpkin too.

Step 2 – Fill cupcake liners 2/3 full with pumpkin cupcake mixture. This will make 12 cupcakes.

Step 3 – Bake at 350 F for 12-16 minutes or until top of cupcake bounces back when pressed down lightly and toothpick inserted in the center comes out clean. Remove from oven and let cool.

Step 4 – Cream together butter and cream cheese with electric mixer with whisk attachment. Slowly add powdered sugar, whisking for 3-4 minutes. Add 1 to 2 tablespoons of milk if the icing is too thick. Once cupcakes cooled, frost and enjoy.

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:

How to Store Leftovers:

Store the leftover cupcakes in an airtight container in the fridge. They will stay fresh for up to 5 days.

Can you Freeze?

Yes, you can freeze the Pumpkin Cupcakes. If you plan on freezing them, I would wait to frost them.

Make sure they are at room temperature before freezing in a freeze container. They will stay fresh for up to 2 months when stored properly in the freezer.

When ready to enjoy, thaw on the counter.

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.
Pumpkin Cupcakes with Cream Cheese Frosting

These pumpkin cupcakes with cream cheese frosting will melt in your mouth. Made with a cake mix, these cupcakes are easy but still delicious!

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Servings 12

Cuisine American

Course Dessert

Calories 462

For the Cream Cheese Frosting:

For the Cupcakes:

Preheat oven to 350 Fahrenheit.

Mix together cake mix and pumpkin. Mix until well combined.

Fill cupcake liners 2/3 full. This will make 12 cupcakes.

Bake at 350 Fahrenheit for 12-16 minutes or until top of cupcake bounces back when pressed down lightly.

Remove from oven and let cool completely before topping with frosting.

For the Cream Cheese Frosting:

Cream together butter and cream cheese with electric mixer with whisk attachment.

Slowly add powdered sugar, whisking for 3-4 minutes. Add up to 1 tablespoon of milk if the icing is too thick.

Once cooled, frost the cupcakes. You can add a sprinkle of pumpkin pie spice for added flavor and presentation.

Refrigerate any leftover cupcakes covered for up to 4-5 days.

Calories 462kcal, Carbohydrates 79g, Protein 3g, Fat 15g, Saturated Fat 9g, Cholesterol 41mg, Sodium 430mg, Potassium 136mg, Fiber 1g, Sugar 59g, Vitamin A 6845IU, Vitamin C 1.7mg, Calcium 127mg, Iron 1.5mg
February 3, 2025
Low calorie lemon cupcakes – Skinny cupcakes recipe
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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:
Low Calorie Lemon Cupcakes (only 80 calories!)

Low calorie lemon cupcakes are the perfect treat. You will love this skinny cupcakes recipe. You can enjoy this yummy treat without guilt.

Prep Time 5 minutes

Cook Time 17 minutes

Total Time 22 minutes

Servings 20

Cuisine American

Course Dessert

Calories 95

Preheat the oven to 350 degrees F.

Combine the sprite and the cupcake in a bowl. Stir to combine

Pour in the cupcake pan to make approximately 16-20 cupcakes.

Bake for 17-20 minutes or until they start to brown slightly.

Allow to cool slightly. Serve as it or top with a little bit of powdered sugar so they look cute and enjoy!

*Store the leftovers at room temperature for up to 5-7 days.
*The powdered sugar is not calculated in the nutritional information.

Serving 20g, Calories 95kcal, Carbohydrates 21g, Protein 1g, Fat 1g, Saturated Fat 1g, Polyunsaturated Fat 1g, Monounsaturated Fat 1g, Trans Fat 1g, Sodium 189mg, Potassium 13mg, Fiber 1g, Sugar 11g, Calcium 55mg, Iron 1mg
More low calorie desserts under 100 Calories:
February 3, 2025
Angel Food Cupcakes
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Angel food cupcakes recipe comes together so easy and has only 60 calories. Everyone will enjoy this lighter treat and it is delicious.

I like making dessert recipes, that are delicious but are low in calorie. This is one of my favorites because of the flavor and how simple it is to make.

For another low calorie treat idea, try the recipe for Low Calorie Lemon Cupcakes. They are light and fluffy and only 80 calories! You may also love these Low Calorie Brownies.

Why We Love This Recipe

This impressive dessert is no only delicious, but the light and airy texture makes for a delicious dessert. Everyone is always amazed that it is low in calorie which allows them to eat more.

Add your favorite fresh fruit for a delicious dessert for any occasion.

Ingredients
- Angel Food Cake Mix
- Water
- Cool Whip Free
- Fresh strawberries
Scroll to the bottom for the full list of ingredients and recipe in the recipe card.

Homemade Whipped Cream

Feel free to make this recipe with Homemade Whipped Cream Frosting. It only requires two ingredients and taste amazing. Combine the two ingredients in a mixing bowl with an electric mixer or whisk with a hand mixer.

You can also make Homemade Angel Food Cake with simple ingredients which includes cream of tartar. The cupcake recipe is always a family favorite and perfect served with fresh berries.

Step by Step Instructions

Step 1 – First, preheat the oven to 350 degrees. Next, prepare the angel food cake mix according to the directions. Use a spatula to gently fold the ingredients.

Step 2 – Place the cupcake liners in cupcake tin. Spoon the batter into the cupcake liners about ¾ full. It will make about 41 cupcakes.

Step 3 – Bake the cupcakes for 12-14 minutes until the top is slightly colored (not brown anymore). Allow cupcakes to cool completely.

Step 4 – Add cool whip to each cupcake. Also, add 1 strawberry sliced on top of each cupcake. Serve and Enjoy.

Recipe Tips
- Combine Ingredients – Make the Angel Food Cupcakes according to the package on the box.
- Frosting Cupcakes – Cool Cupcakes before topping with the cool whip. You want them room temperature before frosting.
- Serving – We love to serve the cupcakes with fresh berries on top. Serve with strawberries, raspberries and blueberries.
Frequently Asked Questions

How to Store Leftovers

Store the leftovers in an airtight container for up to 4 days in the fridge.

Can I Make Ahead of time?

Yes, these are the best cupcakes to make ahead of time. I like to prepare the angel food cupcakes and the frost when I am ready to serve.

More Easy Angel Food Recipes

We love hearing from you. If you make this Angel Food Cupcakes, please leave us a comment or a star review.
Angel Food Cupcakes

These Angel Food Cupcakes are easy to make and only 60 calories each! They will be the talk of your next party and are the perfect “healthier” treat.

Cook Time 30 minutes

Total Time 30 minutes

Servings 41

Cuisine American

Course Dessert

Calories 59

Preheat oven to 350 degrees.

Prepare Angel Food according to the directions.

Place the cupcake liners in muffin tins.

Spoon the batter into the cupcake liners about ¾ full (I used big cookie scoop). Will make about 41 cupcakes.

Bake for 12-14 minutes until the top is slightly colored (not brown anymore)

Allow to cool completely.

Add 2 tablespoons of Cool Whip free to each cupcake

Add 1 strawberry (sliced) on top of each cupcake.

Enjoy!

I used a piping bag to decorate the cupcakes with cool whip, but you can just spoon it on as well.

Calories 59kcal, Carbohydrates 13g, Sodium 95mg, Potassium 16mg, Sugar 9g, Vitamin A 10IU, Calcium 24mg, Iron 0.1mg
February 3, 2025
Easy Carrot Cake Cupcakes Recipe – Carrot Cake Muffins
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You will love this Easy Carrot Cake Cupcakes recipe. These carrot cupcakes are creamy and delicious. I’m sure they will soon be a family favorite.

These are truly the best carrot cupcakes. This is the perfect dessert for Easter or any time of the year. Even if your family doesn’t care for carrots, they will love this recipe.

We always make these adorable Peeps Cupcakes every year. I think I’m going to have to add these Carrot Cake Muffins to the rotation as well. These cupcakes are just delicious. I can’t wait for you to try them. Check out all our cupcake recipes.

Why This Recipe Works

This carrot cake cupcakes is the perfect individual serving of this Carrot Cake Recipe. The cupcakes turn on soft, fluffy and full of flavor. I love the added in raisins and chopped nuts recipe for added flavor and texture.

We make these cupcakes for our spring get togethers and always for our Easter dinner. If you are looking for an impressive dessert that is made from scratch, make these Easy Carrot Cake Cupcakes.

Ingredients

For the Cupcakes
- All Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Eggs beaten
- Canola Oil or Vegetable Oil
- Buttermilk
- Vanilla Extract
- Shredded Carrots
- Walnuts or Pecans
- Raisins
For the Frosting
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Vanilla Extract
Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas
- Greek Yogurt – For extra moisture, Greek yogurt can be added in. I recommend starting with about ¼ of a cup.
- Spices – Feel free to add in additional spices for added flavor. Ginger or nutmeg are great options and I would add in about ¼ teaspoon.
- Cake Mix – You can even use a box carrot cake mix to make this recipe. You can still add in shredded carrots, raisins and walnuts. I have even added in shredded coconut for added texture.
Step by Step Instructions
- Step 1 – Preheat oven to 350 degrees and fill cupcake pan with paper liners
Step 2 – In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.

Step 2 – In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.

Step 3 – Add wet ingredients to dry ingredients and stir to combine.

Step 4 – Fold in walnuts and raisins.

Step 5 – Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.

Step 6 – Cool completely

How to Make Cream Cheese Frosting

Step 1 – Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.

Step 2 – Gradually add powdered sugar. Add in vanilla extract and beat until smooth. Frost cooled cupcakes and enjoy.

Recipe Tips
- Shredded Carrots – We recommend shredding carrots from a box grater instead of using pre-shredded carrots. The grated carrots are tough and dry which could mess up the overall taste of your cupcakes.
- Combining Ingredients – Combine the ingredients with a hand mixer or in a bowl of a stand mixer for best results.
- Frosting Cupcakes – Wait until the cupcakes have cooled to room temperature before frosting the cupcakes with the cream cheese frosting recipe.
Frequently Asked Questions

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I Freeze Cupcakes?

Yes, you can freeze these cupcakes by placing in a freezer bag or freezer container. Store the cupcakes for up to 3 months unfrosted for best results.

Do I Need to Use Paper Liners?

Yes, we recommend using paper liners to easily clean the muffin tin and for removing the cupcakes from the pan.

More Delicious Cupcake recipes

More Easter Recipes to try

We love to hear from you. If you make this Carrot Cake Cupcake Recipe, please leave us a comment or a star review.
Carrot Cake Cupcakes

Enjoy this Easy Carrot Cake Cupcakes Recipe! The entire family will love these carrot cupcakes. They are truly the best carrot cake cupcakes. Carrot Cake Muffins are so cute! Make carrot muffins today.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 18

Cuisine American

Course Dessert

Calories 501

For the Cupcakes:

Preheat oven to 350 degrees and fill cupcake pan with liners.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon and whisk together.

In another bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.

Add carrot mixture to flour mixture and stir to combine.

Fold in walnuts and raisins.

Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.

Cool completely.

For the Frosting:

Add cream cheese and butter in large mixing bowl and beat until creamy and smooth.

Gradually add powdered sugar and mix until smooth and combined.

Add vanilla extract. Beat until smooth.

Frost cooled cupcakes and then they are ready to serve and enjoy!

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

Calories 501kcal, Carbohydrates 70g, Protein 5g, Fat 24g, Saturated Fat 6g, Polyunsaturated Fat 6g, Monounsaturated Fat 11g, Trans Fat 0.2g, Cholesterol 57mg, Sodium 304mg, Potassium 199mg, Fiber 2g, Sugar 50g, Vitamin A 3877IU, Vitamin C 2mg, Calcium 65mg, Iron 1mg
February 3, 2025
Pumpkin Chocolate Chip Bars Recipe – Eating on a Dime
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This easy Pumpkin Chocolate Chip Bars Recipe will be a hit and it is so easy. The chocolate chips take the basic pumpkin bar to the next level.

Why We Love This Pumpkin Recipe

You are just going to love this easy pumpkin bars recipe with tons of pumpkin flavor. The chocolate chips are amazing and go perfectly with the yummy pumpkin. Everyone will ask for the recipe.

They are great for after school snacks, lunchbox treats, dessert and more.

Ingredients

Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variation Ideas

My family loves this easy chocolate chip pumpkin bars and there are tons of ways that you can mix it up to make it your own.

Chocolate Chips – Use White Chocolate Chips if you like those more than milk chocolate.

Frosting – Top the bars with cream cheese or buttercream frosting to add even more sweetness. After the bars are completely cooled, top them with homemade cream cheese frosting. It is so good.

Oatmeal – Add in some oatmeal for a completely different texture. Add in cinnamon, nutmeg, and ginger for even more flavor.
How to Make Pumpkin Chocolate Chip Bars

Step 1 – First, preheat oven to 350 degrees F.

Step 2 – Prepare a baking pan by lining a 9×13 pan with parchment paper and then buttering the parchment paper. You can also spray it with non stick cooking spray.

Step 3 – While your oven is heating up, whisk together the dry ingredients( all purpose flour, sugar, baking powder, baking soda and pumpkin pie spice) in a small mixing bowl and set aside.

Step 4 – Next, in a separate large bowl, add the eggs, pumpkin and oil and mix them well.

Step 5 – Stir the dry ingredients into the wet ingredients just until combined. Be careful to not over mix.

Step 6 – Once they’re combined, fold in the chocolate chips.

Step 7 – After all of the ingredients are combined, spread batter into a 9X13 prepared pan and bake for 28-30 minutes or until a toothpick inserted comes out clean or with soft moist crumbs.
Expert Tips

Baking Dish – We used a 9×13 baking dish but you can also use two 8×8 square pans. Make sure to prepare them before pouring in the batter with parchment paper or cooking spray.

Combining Ingredients – If you prefer, you can use your stand mixer to mix everything together, but it isn’t a necessity! I usually mix these together by hand.

Spreading Batter in Pan – I use these silicone spatulas to help spread the mixture quickly and even in the pan.

Cutting Bars – If you lined your pan with parchment paper, you can easily remove the bars from the pan and cut. Usually I can get 36 bars out of one pan.
Frequently Asked Questions

What Size Chocolate Chips are Best?

I prefer the mini chocolate chips so that the chocolate doesn’t over power the pumpkin flavor. However, the regular ones will work if that’s all you have on hand.

How to Store Leftovers

Store the leftovers in an air tight container at room temperature for up to 5 days.

Can I Freeze Pumpkin Chocolate Chip Bars?

These dessert bars freeze great! I stack the bars between parchment paper in a freezer bag so that they don’t stick together and they will last in the freezer for up to 3 months.

More Easy Pumpkin Recipes

We love to hear from you. If you make these Pumpkin Chocolate Chip Bars Recipe, please leave us a comment or a star review.
Pumpkin Chocolate Chip Bars Recipe

Get the Pumpkin Chocolate Chocolate Chip Bars Recipe here. These easy Chocolate Chip Pumpkin Bars will be a hit. Try this easy pumpkin bars recipe today!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 36

Cuisine American

Course Dessert

Calories 149

Preheat oven to 350.

Mix together flour, sugar, baking powder, baking soda and pumpkin pie spice in a small mixing bowl and set aside.

In a separate bowl, add eggs, pumpkin and oil. Mix well.

Stir the flour mixture into the pumpkin mixture until combined. Then fold in the chocolate chips.

Spread into a 9X13 baking pan and bake for 30-32 minutes or until center comes out clean.

Cool completely before cutting into 36 bars.

This is the perfect Fall dessert recipe. We also love topping these with an easy cream cheese frosting.

Calories 149kcal, Carbohydrates 18g, Protein 2g, Fat 8g, Saturated Fat 1g, Trans Fat 1g, Cholesterol 19mg, Sodium 65mg, Potassium 39mg, Fiber 1g, Sugar 12g, Vitamin A 1875IU, Vitamin C 1mg, Calcium 26mg, Iron 1mg
February 3, 2025
Christmas Wreath Cookies – Eating on a Dime
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Christmas Wreath Cookies is the perfect no bake holiday cookie. It is fun, festive and easy to decorate! Celebrate the holidays with this delicious cookie.

Why We Love This Cookie Recipe

We love making these Christmas Wreath Cookies because you do not need any special equipment. The cookie mixture is easy to shape so even the littlest hands can help.

These Cornflake Wreath Cookies are also great to wrap up and give to neighbors and friends for an easy homemade gift. We even like to put out on a holiday cookie tray for an easy and delicious crunchy treat.
Ingredients

Corn Flakes Cereal – This gives the wreath cookies the best taste and texture

Butter – You can use salted butter or unsalted butter

Marshmallows – We used mini marshmallows

Vanilla Extract – We recommend using pure vanilla extract

Green Gel Food Coloring – Add as many drops of green food coloring for the best green color

Mini Red M&M – We have even used red sprinkles, red licorice or other red candies if you do not have an Red Mini M&M.

Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas

Red Candy – You can use red hots candy, cinnamon candies, red chocolate candies or pipe red frosting onto the wreath cookies to resemble berries if you prefer.

Sprinkles – Top the wreath with sprinkles for a fun and festive look.

Cookie Shape – You can also shape the cereal mixture into a Christmas Tree for another easy Christmas Cookie Idea.
Expert Tips

Melting Marshmallows – When melting marshmallows in the microwave, melt in 30-second intervals so that the marshmallows do not burn. You can also melt on the stovetop in a large saucepan or large pot over low heat.

Food Coloring – We recommend using gel food coloring for the best and vibrate green color.

Baking Sheet – Make sure to line the baking sheet with parchment paper to ensure that you can easily remove the cookies from them pan. It also makes for an easy cleanup.

Shaping Wreath – To prevent the cereal mixture from sticking to your hands, we recommend spraying your hands with non-stick cooking spray.

Scooping Cookie Mixture – To evenly distribute the cookie mixture on the baking sheet, we recommend using a cookie scoop.
Frequently Asked Questions

Can I Use Other Type of Cereal?

We like the way the corn flakes forms into the shape of a wreath but you can also use corn chex or rice cereal for a delicious variation.

Do I Need to Use a Cookie Cutter?

There is not need to use a cookie cutter for the cornflake Christmas Wreaths recipe. You can easily shape the corn flake mixture with your hand to make the wreath. The shape does not have to be perfect.

How to Store Leftover Wreath Cookies

Store any leftover cookies in an airtight container for up to 5-7 days. Make sure to store them in between parchment paper or wax paper so that the cookies do not stick together when store.

Can I Freeze Wreath Cookies?

Yes, these wreath cookies freeze great in a freezer safe container. If placing in a container, make sure to line the layers with parchment paper to easily thaw out the ones you need.

More Easy Christmas Cookie Recipes

If you make these Christmas Wreath Cookies, please leave us a comment or a star review. We love to hear from you.
Christmas Wreath Cookies

Christmas Wreath Cookies is the perfect no bake holiday cookie. It is fun, festive and easy to decorate! Celebrate the holidays with this delicious cookie.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 12

Cuisine American

Course Dessert

Calories 155

Line a baking sheet with parchment paper or wax paper.

Place the marshmallows and butter in a large microwave safe bowl. Microwave in 30 second intervals, stirring between each interval until the mixture is completely melted and well combined.

Stir in the vanilla extract.

Add in the green gel food coloring until you receive a bright vibrant green color.

Gently stir in the cornflakes cereal until the cereal is well coated with the marshmallow mixture.

Scoop spoonfuls of the mixture into the baking sheet.

Spray your fingers with a non-stick cooking spray and use your hands to form a hole in the center of each clump to form a wreath shop.

Use the mini red M&Ms to decorate the wreath.

Then allow them to cool completely until the cookies are firm.

Then the cookies are ready to serve and enjoy!

Store any leftover cookies in an airtight container for up to 5-7 days. Make sure to store them in between parchment paper or wax paper so that the cookies do not stick together when store.
You can use red hot candies or pipe red frosting onto the wreath cookies to resemble berries if you prefer.

Calories 155kcal, Carbohydrates 21g, Protein 1g, Fat 8g, Saturated Fat 5g, Polyunsaturated Fat 0.3g, Monounsaturated Fat 2g, Trans Fat 0.3g, Cholesterol 20mg, Sodium 142mg, Potassium 19mg, Fiber 0.3g, Sugar 11g, Vitamin A 403IU, Vitamin C 2mg, Calcium 3mg, Iron 3mg
February 3, 2025
Christmas Bundt Cake – Eating on a Dime
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This Christmas Bundt Cake is the perfect cake to make this Christmas. It starts with a cake mix and topped with homemade icing and festive sprinkles.

Why We Love this Christmas Bundt Cake

Christmas dessert are always fun to make because of the fun red and green colors. Bundt cakes makes the best dessert because they are easy to display and can be made with a variety of cake mixes. We have even made a Easy Cinnamon Bundt Cake Recipe, which is my dad’s favorite.

If you are needing a impressive dessert to make this holiday, this is the one to make.
Ingredients

White Cake Mix – Ingredients to prepare the cake based on the cake mix (water, vegetable oil, eggs, etc)

Red and Green Food Coloring – For the best colors, we recommend using gel food coloring

Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas

Change Cake – Feel free to change the boxed cake mix such as vanilla cake mix, chocolate or strawberry cake mix. We have even used a spice cake for a delicious gingerbread bundt cake. You can also use this Best Vanilla Cake Recipe if you prefer to make a homemade cake.

Frosting – We like making a homemade frosting for the best flavor. We have even made a cream cheese frosting for a delicious variation. But you can also use store bought frosting.
Expert Tips

Food Coloring – Make sure to use gel or paste food coloring to ensure that the colors are vibrant and the red is a bold red and not pink.

Greasing Pan – When spraying the Bundt Cake pan, make sure to spray the sides and the center of the pan so the cake removes easily.

Frosting Cake – Make sure the cake has cooled before adding the frosting. We like when the frosting drizzles down the sides for a beautiful Christmas Cake.
How Many People Does this Christmas Cake Serve?

Depending on how large of pieces that you cut, this cake will serve about 12 people. We like to place the Bundt on a cake plate to easily cut and serve.

We love to use this cake serving set to slice and serve the cake.

Frequently Asked Questions

What Do You Use to Grease Bundt Pan?

Before pouring the cake batter into Bundt Pan we recommend to grease the pan with non-stick cooking spray. This will ensure the cake will gently be removed from the pan without breaking. We recommend not using butter as it will act as a glue to the pan.

When Do You Flip Bundt Pan to Remove Cake?

We recommend allowing the cake to cool for about 10 minutes after removing from the oven before flipping the pan over onto serving plate.

How to Store Leftover Christmas Cake

Store the leftover cake in an airtight container or you can leave on the cake plate. Just make sure it is cover with a lid or top with plastic wrap. Store in the refrigerator so it will last for about 4-5 days or on the counter at room temperature for 2-3 days.

Can I Freeze Christmas Bundt Cake?

Yes, you can freeze this Bundt Cake Recipe. We like to freeze in slices and covered with plastic wrap and aluminum foil. The cake will stay fresh for up to 3 months.

More Easy Christmas Desserts

We love to hear from you. If you make Christmas Bundt Cake Recipe, please leave us a comment or a star review.
Christmas Bundt Cake

This Christmas Bundt Cake is the perfect cake to make this Christmas. It starts with a cake mix and topped with homemade icing and festive sprinkles.

Prep Time 20 minutes

Cook Time 50 minutes

Allow to Cool 10 minutes

Total Time 1 hour 20 minutes

Servings 12

Cuisine American

Course Dessert

Calories 262

Preheat the oven to 350 degrees Fahrenheit.

Prepare cake mix based on the package instructions.

Separate the batter equally into 3 bowls.

Leave one bowl white. Add the red gel food coloring to one bowl until it is a deep red color.

Add the green gel food coloring to the 3rd bowl until it is the vibrant green color.

Spray a bundt pan with non-stick spray.

Spread the uncolored cake mix into the bottom of the bundt pan.

Dollop the red and green batter on top. Then use a knife to gently swirl the colors together. Do not over swirl or you’ll change the color of the cake batters.

Bake the cake for 45-55 minutes until a toothpick inserted into the center of the cake comes out clean.

Once cooked, allow it to cool for 10 minutes and then flip the cake onto a serving platter or wire rack to cool completely.

While the cake is cooling, prepare the frosting by mixing the frosting ingredients together in a medium size bowl. Start with 1 tablespoon of milk and gradually add more water until the frosting is an easy pourable consistency.

Once the cake has cooled, pour the frosting over the top and let it drizzle down the sides of the cake slightly.

Top with the Christmas sprinkles. Then the cake is ready to slice, serve and enjoy!

Make sure to use gel or paste food coloring to ensure that the colors are vibrant and the red is a bold red and not pink.
Store any leftover cake covered in an airtight container for up to 5 days.

Calories 262kcal, Carbohydrates 50g, Protein 2g, Fat 6g, Saturated Fat 1g, Polyunsaturated Fat 2g, Monounsaturated Fat 3g, Trans Fat 0.2g, Cholesterol 0.1mg, Sodium 299mg, Potassium 29mg, Fiber 0.5g, Sugar 33g, Vitamin A 2IU, Calcium 96mg, Iron 1mg
February 3, 2025
How to make fudge – 5 tips and tricks for the best fudge
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Learn how to make fudge with these 5 simple tips and tricks. It is so simple to make delicious fudge once you know these easy tips.

how to make fudge

Everyone loves to make this easy dessert recipe for the holiday season. If you have never made fudge, you may be afraid of making it because it seems to difficult.

The truth is, most recipes have very few ingredients and instructions – you just have to be sure to follow the directions correctly. Once you do that, everything just falls into place.

If you follow these 5 basic tips, you are bound to have it turn out perfectly. You will keep the crowds coming back for more.

1. Assemble your ingredients ahead of time

Making fudge can go pretty quickly, so you’ll want to make sure you have all of your ingredients and materials assembled before you start cooking. There is nothing worse than quickly pouring the hot ingredients into your dish, but forgetting to line it with foil and spray it (NOT cool)!

You don’t want to be scrambling to measure out ingredients while you’re in the process of making the recipe. Do yourself a favor, and pre-assemble everything you need.

This will take a lot of the stress out of making this.

Want to make the perfect treat? Use a double boiler and a candy thermometer. I know that might sounds complicated, but it really isn’t.

Those are the tools to help you make it perfect every single time. You can use a sauce pan and no thermometer, but that leaves some guess work and CAN result in a recipe that does not set properly or it’s too dry.

If you don’t want to spend the money on a double boiler, why not try this Double Boiler bowl – it fits sauce pans of a variety of shapes and sizes and would be perfect for making this recipe.

3. Follow the directions exactly

If you are not new to baking, you have probably added a bit more flour here or a bit less sugar there. With this type of treat, you want to be sure to follow the directions exactly as their written.

Typically, you will need to boil the buttery mixture for 5 minutes (this is a rolling boil, 234 F). If you do not boil it long enough, it will not be hot enough the completely dissolve the chocolate and other ingredients and it will not set properly.

If you boil it for too long, it will be dryer and will crack (no one likes it dry). There aren’t many directions to follow when making this but you do want to be sure to follow them precisely.

4. Prepare your pan correctly

One of the most common mistakes when making this type of recipe is to simply pour the hot mixture into the baking dish. Now, this won’t ruin it but it makes it so much harder to cut and serve.

You will also lose a lot of it in the corners and bottom of your pan (who wants to lose any of this yummy dessert?!). The best way to prepare your baking dish is to line it with foil and then lightly spray it with cooking spray.

Once your mixture is completely set, you can simply lift the foil straight out of your dish and cut it up easily. The foil will fall away from the sides of the fudge easily and there will be virtually nothing stuck to the bottom of the foil.

This make is super easy to cut and nothing gets wasted.

5. How to store

Unlike cookies, fudge should not be left out on the counter at room temperature. If you store fudge correctly – in an air tight container in the fridge, you will be able to enjoy it for at least a week.

If you want to save your fudge even longer, you can freeze fudge. See can you freeze fudge to learn how to freeze fudge.

Try these Tips for the perfect fudge!

Have you tried to make fudge before? What have you learned?

Fell free to share any advice that you have to give others? Go ahead and try fudge again and let us know how these tips helped you make the perfect fudge.

This is the perfect fudge recipe.

Try this easy fudge recipe below. It is so yummy. You can also try some of these delicious variation ideas below.

Once you get the hang of making fudge, you will have a blast trying new types. Yum!

Fudge is not hard and does not have to be only for holidays. We love to make it year round. Give it a try.

Variation ideas:
- Salted caramel. Top the fudge with this swirled in. Not only does it look pretty but it taste really good.
- White chocolate chips- This is a tasty substitute for milk chocolate. You can also just make the fudge as normal but swirl some melted white chocolate on top. It will have a pretty marbleized look.
- Sea salt- Sprinkle sea salt on top. The combination of savory and sweet is great.
- Dark Chocolate- Use dark chocolate instead of semi sweet in the fudge. Yum!
More easy fudge recipes:

Print our easy fudge recipe:
How to make Fudge

Learn how to make fudge with these 5 simple tips and tricks. It is so simple to make delicious fudge once you know these easy tips.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 24

Cuisine American

Course Dessert

Calories 302

Line a 9″x13″ with foil or parchment paper and spray with non stick cooking spray. Set aside.

Bring sugar, butter and evaporated milk to a rolling boil over medium heat in a double boiler. Boil for approximately 5 minutes (stirring constantly) until the mixture has a temp of 234 F on a candy thermometer.

Then remove the mixture from heat and stir in chocolate chips and marshmallow creme. Stir until well combined and completely melted.

Next add in the vanilla extract and mix well. If you are using nuts, add them at this time too.

Pour the mixture into your prepared pan and let cool completely.

Lift the foil or parchment paper out of pan and cut into small squares.

Enjoy!

Calories 302kcal, Carbohydrates 41g, Protein 3g, Fat 15g, Saturated Fat 6g, Trans Fat 1g, Cholesterol 10mg, Sodium 33mg, Potassium 143mg, Fiber 2g, Sugar 36g, Vitamin A 111IU, Vitamin C 1mg, Calcium 35mg, Iron 1mg
February 3, 2025
Cinnamon Roll Cake (&VIDEO) – Eating on a Dime
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This easy Cinnamon Roll Cake is everything you love about a cinnamon roll, but without all of the work! You’ll be sharing this recipe will all of your family and friends! They will be impressed that you made this from scratch.

Why We Love Cinnamon Roll Cake

Cinnamon Roll Cake is packed with flavor and is made from scratch. The ingredients are simple and you probably already have all of them in your pantry. This cake is perfect for any occasions including birthdays, holidays or just an easy dessert at home.

This cake has all the flavors of a homemade cinnamon roll but in a delicious cake form.
Ingredients

Flour – Measure all purpose flour in a measuring cup. This ensures that the cake doesn’t end up dry with to much flour added.

Sugar – We used granulated sugar. We have not tried it with sugar substitutes.

Baking Powder – Before adding in the baking powder, make sure it is fresh. If baking powder is expired it may not turn out properly. You can also use baking soda.

Milk – We used whole milk but you can also use milk of your choice

Eggs – We like using room temperature eggs

Softened Butter – Since we add in salt, we used unsalted butter

Brown Sugar – If you are out, see The Best Brown Sugar Substitutes

Scroll to the bottom for the full recipe in the recipe card.
Variations Ideas

Add Chopped Nuts – Nuts added to this recipe would be amazing. You can mix chopped pecans, walnuts or almonds while mixing the batter. You can also just sprinkle ½ of a cup on top.

Cream Cheese Frosting – This cake taste delicious with a cream cheese frosting for a delicious variation.
Recipe Tips and Tricks

Cinnamon Swirl – When swirling the cinnamon mixture into the cake, make sure you push the knife all of the way to the bottom of the pan so that you get the cinnamon swirl mixture infused through the whole cake.

Make Ahead – We usually devour this cake as soon as it is glazed and ready, but if you need to make this ahead of time you can certainly do so! I wouldn’t bake the cake any more than 24 hours in advance and don’t glaze it until you need it. When you’re ready to serve the cake, warm the cake up and top with the glaze while the cake is still warm.

Adding Glaze – While most cake recipes want you to wait until the cake is cool to put on the icing or glaze, this one works best if the cake is still warm. The glaze melts right into the cake and makes it taste just like warm cinnamon rolls!
Can I Substitute with a Boxed Cake Mix?

If you would rather use a boxed cake mix instead of making your own, you can absolutely use a boxed cake mix instead. You will need a white cake mix and all of the ingredients the instructions call for.

Simply mix the cake mix up according to the package directions, then mix up the cinnamon mixture and the glaze following the recipe below. Pour the cake batter into your prepared pan and drop the cinnamon filling by spoonfuls on the top. Using a knife, swirl the cinnamon filling into the cake.

Bake at 350 degrees for 15 minutes, or until a toothpick comes out clean. Spread the glaze on top of the cake while it is still warm.

This cake is ready to enjoy in about 30 minutes!

How to Serve Cinnamon Roll Cake

You can serve Homemade Cinnamon Roll Cake warm or at room temperature. We love to serve as a dessert or it is even delicious for breakfast with your morning coffee.

How Do I Tell When Cake is Done?

The easiest way to figure out when the cinnamon roll cake is done by inserting a knife in the center of the cake. If it comes out clean then you can is done.

We love serving the cake warm. The warm and gooey brown sugar makes this cake irresistible!

Frequently Asked Questions

Can You Make This Cinnamon Cake in a Bundt Pan?

Yes! You would pour half of your batter in the greased and flour pan, then swirl in your cinnamon topping. Then pour in the in the remaining batter.
Bake for 30-45 minutes and cool on a wire rack. Then you cake is ready to glaze.

Does Cinnamon Roll Cake Need to be Refrigerated?

Yes, I would refrigerate the leftovers by covering with plastic wrap. Then when you are ready for a piece, just reheat in the microwave. I like to put a little butter on top and have it melt within the cake.

What’s the Difference Between a Cinnamon Roll and a King Cake?

A King cake is a blend of cinnamon rolls and a coffee cake. The king cake is a Mardi Gras tradition.

Can You Freeze Cinnamon Cake?

This cake is perfect for freezing in individual servings so you don’t eat the whole pan at once. Once the cake is cooled, wrap in plastic wrap, then foil for up to 3 months. When you want a quick slice, unwrap, and warm up in the microwave. Enjoy this warm cinnamon cake with a cup of coffee.

More Easy Cinnamon Roll Recipes

We love to hear from you. If you make Cinnamon Roll Cake Recipe, please leave us a comment or a star review.
Cinnamon Roll Cake

Here is a fun twist on a coffee cake recipe. This easy cinnamon roll cake recipe is the best. Get the taste of homemade cinnamon rolls without all the work.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Cuisine American

Course Dessert

Calories 353

Cake:

In a large bowl, mix everything together for the ingredients of the cake.

Pour batter into prepared pan.

For the topping, mix all of the ingredients well in a small bowl.

Drop spoonfuls of topping on the batter and then swirl it with a knife.

Bake in preheated oven for 30 to 35 minutes.

Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.)

Serving 6Ounces, Calories 353kcal, Carbohydrates 59g, Protein 5g, Fat 10g, Saturated Fat 6g, Cholesterol 54mg, Sodium 155mg, Potassium 230mg, Fiber 1g, Sugar 32g, Vitamin A 365IU, Calcium 118mg, Iron 1.9mg
February 3, 2025