Delicious Apple Desserts

Today I bring you my list of 17 favorite Apple Desserts! I have the full recipes all linked here, so make sure you save or bookmark this post to keep it handy all season long. I hope you find a new favorite here. What will you be making first?

Apple Turnover

This Apple Turnover recipe is simplicity at its best and the perfect treat for Fall. Store-bought puff pastry filled with buttery cinnamon apples and baked until puffed and golden. Topped with a simple sweet glaze and served warm.

Apple Crumble

This Apple Crumble with Salted Caramel will have you licking your plate clean! Soft apples, topped with a buttery crumble top and homemade salted caramel sauce. Pure heaven!

Buttery Apple Pie

Nothing is more satisfying or comforting than this Apple Pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious. 

Apple Dumplings

A comforting and easy dessert, these Apple Dumplings are one of the fastest ways to get a homemade dessert on the table. Covered in a cinnamon-butter-brown sugar sauce and baked in Sprite, you will DIE at how delicious these are with some vanilla ice cream. 

Apple Cake

This is a classic recipe for homemade, fresh Apple Cake made with lots of Granny Smith apples and flavored deliciously with cinnamon, ginger, nutmeg, cloves and orange zest. It’s a quintessential recipe to have in your recipe boxes for Fall! 

Homemade Apple Cider

Apple Season wouldn’t be complete without Homemade Apple Cider! Yes, yes please. Sweet and tart apples are cooked together with oranges and warm spices. Delicious plain, but over-the-top with whipped cream and caramel sauce.

Apple Dippers Bar

This Apple Dippers Bar consists of 3 kinds of sweet dips and lots of toppings for kids and adult alike to go buck wild and enjoy a sweet treat while staying occupied for a good 30 minutes. 

Buttery Apple Crisp

Fall in love with this Apple Crisp Recipe! A simple, from-scratch, family favorite recipe that always goes over well regardless of who you’re serving it to, with a buttery kick! 

Apple Coffee Cake

If you like cake for breakfast or dessert you’ll love this easy Apple Coffee Cake Recipe! Topped with streusel and cream cheese glaze! 

How to Make Gourmet Caramel Apples

You can make amazing and gorgeous Gourmet Caramel Apples at home with just a few easy steps! Customize with different drizzles and toppings!

Apple Pancakes with Caramel Syrup

These Apple Pancakes are inspired by apple fritters! A cinnamon spice-infused apple pancake recipe, topped with homemade caramel syrup.

Applesauce Cake with Divinity Frosting

Soft and sweet apple and cinnamon cake made in 1-bowl and baked in a half sheet pan with brown sugar marshmallow divinity frosting! Applesauce Cake is seriously heavenly!

Cinnamon Apple Danish

Use crescent roll dough to make a fast and delicious Cinnamon Apple Danish Recipe. It’s seriously so simple to throw together and tastes amazing fresh out of the oven!

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are seriously the best thing you will ever eat this fall!! Sweet and comforting for breakfast or dessert. Enjoy!

Apple Oatmeal Cookies

These delicious Apple Oatmeal Cookies are topped with creamy brown butter frosting and a sprinkle of cinnamon. It’s like apple pie meats oatmeal cookie, perfect as a yummy Fall treat!

Oven Dried Apples

Oven Dried Apples make a tasty and satisfying snack on their own and also make a delicious accompaniment to granola!

I hope you enjoy these Apple Desserts with family and friends this Fall season! Have a great weekend, friends!

The post 17 Apple Desserts appeared first on Lauren's Latest.

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar! 

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling! 

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake! 

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze. 

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast. 

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall. 

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

Baking Season is Here

Baking is what Fall is all about! I love being able to bake and create such a delicious smell throughout my home. It feels so cozy and inviting. These Pumpkin Chocolate Chip Bars fit right in there with my other Fall baking favorites. Sweet, buttery, pumpkiny and chocolatey goodness mixed with warm spices…it’s the best Fall treat.

Pumpkin Chocolate Chip Bars Variations

I love recipes that are adaptable and can be made slightly different each time. This recipe is one of them.

Can I Add Nuts or Different Flavored Chips?

If you are a nut lover, feel free to add in nuts or different kinds of chips to change these up. Even adding frosting would make these even better! Or chocolate ganache! Mmmm…..

Can I Use Fresh Pumpkin Instead of Canned?

You can. I prefer to use canned when baking. Fresh pumpkin puree tends to have more moisture in it, but you can always soak up some of the liquid with paper towels before adding to the batter mixture.

Can I Double This Recipe? What Size Pan Would I Use?

You absolutely can double this recipe! Simply use a 9×13 glass baking sheet and bake until a toothpick comes out clean.

How to Make Pumpkin Chocolate Chip Bars

For full recipe details including ingredient measurements, see the recipe card down below. Here is what you can expect when making these.

Preheat Oven + Prep Pan

Preheat oven. Spray 8×8 square dish with nonstick cooking spray and set aside.

Make Batter

In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until JUST combined. Don’t over mix. Stir in chocolate chips.

Spread into Pan + Bake

Spread this out into a square dish and bake (about 15 minutes) until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!}

Cool, Cut into Bars + Serve

Remove from oven, cool 5-10 minutes, cut into bars and serve warm.

Storing Pumpkin Chocolate Chip Bars

Store cooled bars in an airtight container at room temperature. These will stay fresh for 5-6 days…if they aren’t gone by then!

To Freeze– Good news! These freeze really well if you want make them ahead or save some for later. Be sure to place parchment paper in between layers. Use a freezer safe, airtight container of bag. These will stay fresh for 2 months in the freezer. Allow to thaw over night.

More Pumpkin Bar Recipes to Try!

• Pumpkin Bars
• Pumpkin Cake Recipe with Walnuts
• Pumpkin Cheesecake Cake
• Big Batch Chocolate Chip Pumpkin Bread
• Easy Pumpkin Cake with Nutella Glaze

I really hope you try out this Pumpkin Chocolate Chip Bars, it is SO worth it!

The printable recipe card is below. Be sure to save, print, bookmark or share this recipe. Have a great week friends!

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Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a soft, tender, chocolatey, and pumpkin-y treat that is quick and easy to make. Perfect for Fall baking!

Course Dessert

Cuisine American

Keyword pumpkin blondies, Pumpkin Chocolate Chip Bars

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings 9 large bars

Calories 221kcal

Author Lauren’s Latest

Ingredients

• 6 tablespoons butter softened
• 1/2 cup brown sugar packed
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup pumpkin puree
• 7/8 cup all purpose flour 3/4 cup + 2 tablespoons
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Spray 8×8 square dish with nonstick cooking spray and set aside.
• In a large bowl, cream butter and sugar together. Stir in egg, vanilla and pumpkin. Pour in all dry ingredients and stir until just combined. Stir in chocolate chips.
• Spread dough evenly into prepared baking dish. Bake 15-20 minutes or until toothpick comes out clean after being inserted. {My oven is hotter than the sun, so mine was done at 15 minutes. Keep an eye on yours!} Remove from oven, cool 5-10 minutes, cut into bars and serve warm. Or wait and serve at room temperature. But of course I can never wait.

Nutrition

Calories: 221kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 178mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2401IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The post Pumpkin Chocolate Chip Bars appeared first on Lauren's Latest.

Helpful Tips For Baking Chocolate Cupcakes

After a few failed attempts over the years of making cupcakes, I have come to know a few tricks for success.

• Use room temperature ingredients. Believe it or not, using butter, eggs, egg whites, and milk all at room temperature yields you a smoother, better-incorporated cake batter and thus better cupcakes.

• Do not over-bake. Moist chocolate cupcakes come with just the right amount of time in the oven. Start checking for doneness after 10 minutes and then go from there. Every oven is different (some run hotter than others) so be sure you are checking your cupcakes for doneness every few minutes once you’re getting close to them being completely baked.

• Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cupcakes are not cooled completely. Be patient, you can do this!

Dutch Processed Cocoa Powder Versus All the Others

I have found the best cocoa that will give you the best chocolatey flavor is Dutch Process Cocoa Powder. Regular unsweetened cocoa powder is a little more acidic while Dutch processed is neutral. This just has to do with the way the cocoa beans are processed. While both kinds of cocoa powder will definitely work in this recipe, I like the Dutch-Process best. Ghirardelli has a great Dutch-Process Cocoa Powder that I’ve been using and it is fabulous. I would highly recommend it.

How To Make Chocolate Cupcakes

Ordinary pantry staples come together to create these chocolate cupcakes! For full recipe details and ingredient measurements, see the printable recipe card down below.

Preheat Oven + Prep Muffin Tins

Preheat oven. Line 32 muffin tins with paper liners and set aside.

Make the Batter

In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.

In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.

Alternate adding in flour mixture with milk mixture, starting and ending with flour. Scrape the sides and mix again to ensure a smooth batter.

Bake and Cool

Using an ice cream scoop, fill muffin tins 2/3 of the way full with batter.

Bake in the lower 2/3 of the oven. Cupcakes will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool a couple of minutes in pans before trying to remove and transfer to cooling racks. Cool completely before frosting.

How to Make Vanilla Frosting

In a large bowl, measure and add butter, powdered sugar, salt and vanilla. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry. Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting. Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting.

Vanilla frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If it’s too thick, add more cream and mix. If you’ve added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.

A Note About Heavy Cream

You can substitute milk for heavy cream in the frosting recipe. Start with half the amount and slowly add more in as needed until it reaches the desired consistency.

Make Ahead

The best thing about making this chocolate cupcake recipe (and really any baked cake) is they store beautifully if you make them ahead! Here are a few storage options:

Storing Cupcakes at Room Temperature

Once your cupcakes have been baked and cooled, put them in an airtight container and store at room temperature overnight. Prepare the frosting then cover and store in the fridge overnight as well. When you are ready to assemble and decorate, set the frosting out at room temperature to soften for about 30-45 minutes. Give it a quick mix to loosen it up in your mixer for about a minute, then frost away! (You may have to add a splash of heavy cream or milk to bring it back to life.)

Freezing Cupcakes

Yes, you can freeze even frosted cupcakes! Avoid adding any decorations or sprinkles until ready to serve. Use a container that is airtight, and big enough to not smoosh the tops of the cupcakes. Place them in the freezer for 2 hours. This time will allow the frosting to freeze. At this point, pull them out and quickly wrap each cupcake individually in plastic wrap and place back into the airtight container. Doing so will help retain the shape and moisture in the cupcake. Cupcakes will stay fresh in the freezer for about 1 month.

To Thaw: Remove from freezer, and gently unwrap plastic wrap from each cupcake. Place back in the airtight container with the lid on and allow to thaw at room temperature for a couple hours before serving.

More Cupcake Recipes to Try!

• Carrot Cake Cupcakes
• Vanilla Cupcakes
• Chocolate Zucchini Cupcakes with Chocolate Frosting
• Vegan Cupcakes
• Oreo Chocolate Peanut Butter Cupcakes

The printable recipe card is below. Be sure to save/print/bookmark or share this recipe! Have a great day, friends!

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Chocolate Cupcakes with Vanilla Frosting

These Chocolate Cupcakes with easy Vanilla Frosting are a fabulous dessert, special occasion treat or birthday surprise. Made with simple pantry ingredients, you will fall in love with this recipe.

Course Dessert

Cuisine American

Keyword chocolate cupcake recipe, chocolate cupcakes, vanilla frosting

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 32 cupcakes

Calories 252kcal

Author Lauren’s Latest

Ingredients

For the Chocolate Cupcakes:

• 1 ¾ cups all purpose flour
• ¾ cup  dutch processed cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 ½ cups buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon instant coffee granules, such as Folgers optional
• ¾ cup vegetable oil or canola oil
• 2 cups granulated sugar
• 2 eggs
• 1 egg white

For the Vanilla Frosting:

• 1 cup butter softened
• 1 pound powdered sugar
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ⅓ cup heavy cream* or more, as needed (see notes about substituting milk below)

Instructions

For the Chocolate Cupcakes:

• Preheat oven to 350 degrees. Line 32 muffin tins with paper liners and set aside.
• In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt together to combine. Set aside. In a liquid measuring cup, stir buttermilk, vanilla and instant coffee granules (if using) together. Set aside.
• In a separate large bowl, mix oil and sugar together until combined. Mix in eggs and egg white, one at a time, until mixture becomes lighter in color, about 90 seconds.
• Alternate adding in flour mixture with milk mixture, starting and ending with flour. Scrape the sides and mix again to ensure a smooth batter.
• Using an ice cream scoop, fill tins 2/3 of the way full with batter.

  Bake 15-22 minutes in the lower 2/3 of the oven. Cupcakes will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Cool 5-10 minutes in pans before trying to remove and transfer to cooling racks. Cool completely before frosting.

For the Vanilla Frosting:

• In a large bowl, measure and add butter, powdered sugar, salt and vanilla. Stir with beaters on low (or paddle attachment on stand mixer) to mix and break up the butter. It will still be very powdery and dry. Slowly add in the heavy cream. Once you notice the frosting start to come together stop adding the cream. You may need to add more than the amount listed. This is also normal. Increase mixer speed to medium to get rid of any lumps and create a smooth frosting. Scrape the sides and the bottom of the bowl and mix again to ensure a completely smooth frosting.
• Vanilla frosting will be done when it can hold its shape, but you can easily move a butter knife through it. If it's too thick, add more cream and mix. If you've added too much cream and the frosting is too soft, add more powdered sugar. If you notice there are a lot of air bubbles in your frosting, use a large wooden spoon to beat a lot of the air out of the frosting by hand.

Notes

*You can substitute milk for heavy cream in the frosting recipe. Start with half the amount and slowly add more in as needed until it reaches the desired consistency.

Nutrition

Calories: 252kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 177mg | Potassium: 102mg | Fiber: 1g | Sugar: 27g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Chocolate Cupcakes with Vanilla Frosting appeared first on Lauren's Latest.

Tips and Tricks for a Successful Coconut Cake

After lots of trial and error, here are my tips and tricks for making the best Coconut Cake.

Baking Pans. Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). These are the ones I have and love. Using a darker pan will give you darker, crispier edges that don’t really have a place in a coconut cake, in my humble opinion.

Use room temperature ingredients. Believe it or not, using butter, eggs, egg whites, and buttermilk all at room temperature yields you a smoother, better-incorporated cake batter and thus a better cake.

Do not over bake. A moist cake comes with the right ingredients and just the right amount of time in the lower two thirds of the oven.

Line baking pans with parchment paper. Parchment paper is my favorite kitchen tool. Your cakes will come out with ease! I like spraying my pans with nonstick cooking spray, lining the bottoms with parchment and then adding another spritz of cooking spray on top. Works perfectly.

Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cakes are not cooled completely.

Love coconut? Try these other recipes: Classic Coconut Macaroons, Coconut Almond Muffins, Triple Chocolate Coconut Filled Cupcakes, Mini Coconut Cakes, and Coconut Cream Pie.

How to Make Coconut Cake

Making a layered cake can be difficult, but it really doesn’t have to be. Grease and line your pans well, follow the relatively simple directions, cool your cakes completely and you too will have delicious success!

Preheat + Prep Pans

Preheat oven. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside.

Combine Dry Ingredients + Set Aside

In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.

Combine Buttermilk + Vanilla, Set Aside

In a liquid measuring cup, stir buttermilk and vanilla together. Set aside.

Combine Remaining Wet Ingredients

In a separate large bowl, mix butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. This process should take at least 3 minutes. Scrape the sides of the bowl and mix again briefly.

Starting + Ending with Flour Mixture, Alternate Buttermilk Mixture + Flour Mixture

Alternate adding in flour mixture with buttermilk mixture to the bowl with the egg/butter/sugar, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold in coconut by hand. 

Pour into Pans + Bake

Divide evenly between baking pans and smooth the top. Bake in the lower two thirds of the oven. The coconut cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.

Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.

How to Make Coconut Cream Cheese Frosting

Save, bookmark, pin and highlight this recipe!! One bite and you won’t want any other frosting ever.

Cream Butter + Cream Cheese Together

In a large mixing bowl, cream butter and cream cheese together with the paddle attachment until smooth. Scrape sides and mix again.

Add Powdered Sugar + Extracts

Add in powdered sugar with the extracts and mix very slowly until it starts to come together. Once the powdered sugar has worked in, increase the mixer speed and whip until completely smooth, about 1 minute. Scrape the sides and bottom of the bowl to ensure a completely smooth frosting. Stir again if needed.

How to Assemble Coconut Cake

Slice Each Cake Lengthwise, Creating Four Even Layers

Using a bread knife, slice each completely cooled cake in half lengthwise to get four even layers.

Begin Stacking Layers, with Frosting in between Each Layer

Place one layer down on a cake stand and top with 3/4-1 cup of frosting. Spread evenly, pushing the frosting out towards the edges. Continue stacking the layers of cake with frosting together until all four layers are stacked up together with frosting in between.

Frost Top and Sides of Cake

With remaining frosting, complete frosting the cake. I like to add large dollops of frosting to the top and spread across to cover and then push excess down the sides. It’s easier to pull frosting off with an offset spatula…less crumbs that way!

Coat Entire Cake with Coconut

Once the cake is frosted, coat entirely with coconut, about 2 cups. Refrigerate until ready to serve.

Coconut Cake Variations

• 9×13 – This coconut cake will yield one 9×13 cake, bake for 30-45 minutes.
• 8-9 inch Round Cake – This method will yield two cakes in this size. Bake for 30-40 minutes.
• Cupcakes – This recipe will make and frost 24 cupcakes with extra frosting to spare. Bake for 18-20 minutes.

Make-Ahead + Storage Directions

To save you time and from worrying, I’ve outlined how you can make a perfect Coconut Cake ahead of time!

Once your cake has been baked, cooled and cut into layers, cover them tightly with plastic wrap and store at room temperature overnight. Prepare the frosting then cover and store in the fridge overnight as well. When you are ready to assemble and decorate, set the frosting out at room temperature to soften for about 15 minutes. Give it a quick mix to loosen it up in your mixer for about a minute, then frost away!

Freeze it!

If you want to make this cake even farther ahead of time, consider freezing it! Frosted or unfrosted cake layers can be frozen up to 3 months. To thaw, transfer from the freezer to the fridge overnight and then bring to room temperature before decorating or serving.

More Cakes to Make!

If you loved my Coconut Cake recipe you’ll love my other cakes on the blog!

• Amazing Italian Cream Cake
• The Perfect Chocolate Cake Recipe
• Simple Vanilla Cake Recipe
• The Best Carrot Cake Recipe
• Black Forest Cake Recipe

The printable recipe card is below, enjoy and happy baking!

Print

Coconut Cake

Moist, fluffy, and soft, this Coconut Cake recipe has the perfect amount of sweetness all topped with coconut cream cheese frosting.

Course Cake, Dessert

Cuisine American

Keyword Coconut Cake, Coconut Cake Recipe

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 14 servings

Calories 857kcal

Author Lauren’s Latest

Ingredients

For the Coconut Cake

• 2 1/2 cups all purpose flour
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups buttermilk
• 1 tablespoon real vanilla extract
• 1/2 cup salted butter softened
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 whole large eggs
• 2 whole egg whites
• 1 cup sweetened, shredded desiccated coconut plus more for decoration

For the Coconut Cream Cheese Frosting

• 1 cup salted butter very soft but not melted
• 16 oz cream cheese at room temperature
• 2 pounds powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons coconut extract

US Customary – Metric

Instructions

For the Coconut Cake

• Preheat oven to 325 degrees. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
• In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside.
• In a liquid measuring cup, stir buttermilk and vanilla together. Set aside.
• In a separate large bowl, mix butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. This process should take at least 3 minutes. Scrape the sides of the bowl and mix again briefly.
• Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold in coconut by hand. Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower two thirds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
• Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.

For the Frosting

• In a large mixing bowl, cream butter and cream cheese together with the paddle attachment until smooth. Scrape sides and mix again.
• Add in powdered sugar with the extracts and mix very slowly until it starts to come together. Once the powdered sugar has worked in, increase the mixer speed and whip until completely smooth, about 1 minute. Scrape the sides and bottom of the bowl to ensure a completely smooth frosting. Stir again if needed.

For assembly

• Using a bread knife, slice each completely cooled cake in half lengthwise to get four even layers.
• Place one layer down on a cake stand and top with 3/4-1 cup of frosting. Spread evenly, pushing the frosting out towards the edges. Continue stacking the layers of cake with frosting together until all four layers are stacked up together with frosting in between.
• With remaining frosting, complete frosting the cake. I like to add large dollops of frosting to the top and spread across to cover and then push excess down the sides. It's easier to pull frosting off with an offset spatula…less crumbs that way!
• Once the cake is frosted, coat entirely with coconut, about 2 cups. Refrigerate until ready to serve.

Notes

Recipe will make:

• 1- 9×13 cake (bake for 30-45 minutes)
• 2- 8 or 9-inch round cakes (30-40 minutes)
• 24 cupcakes (bake for 18-20 minutes)

Regardless of how you bake this cake recipe, be sure to use lighter-colored baking pans (or glass). Using a darker pan will give you darker, crispier edges that don’t really have a place in coconut cake, in my humble opinion.

Nutrition

Calories: 857kcal | Carbohydrates: 115g | Protein: 6g | Fat: 44g | Saturated Fat: 29g | Cholesterol: 91mg | Sodium: 468mg | Potassium: 165mg | Fiber: 2g | Sugar: 95g | Vitamin A: 1081IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

The post Coconut Cake appeared first on Lauren's Latest.

Perfect Cake for Holidays!

Today I’m posting about this super patriotic, fresh, and fun American Flag Cake recipe! I took my vanilla cake recipe and made it into a sheet cake then topped it off with my super yummy cream cheese frosting. After that, I decorated the whole thing with fresh berries and more frosting. This kind of reminds me of a fruit pizza but made with a cake base instead of a sugar cookie base.

I love a good celebration and this cake is the perfect way to be festive. Here are a few American Holidays to make this Flag Cake for:

• Memorial Day
• Flag Day
• Fourth of July
• Election Day
• Veterans Day
• Olympics

Variations

Can I use a boxed cake and frosting?

Yes, you can! While I used my Homemade Vanilla Cake Recipe and baked it on a sheet pan, you can use your favorite vanilla cake recipe or if homemade isn’t your thing you can always use a boxed vanilla or white cake mix and two tubs of frosting. All the decorating instructions stay the same.

Can I use other fruit instead of blueberries and raspberries?

Yes, of course! You could also use thinly sliced strawberries if raspberries aren’t your favorite. Also don’t let this stop you from making whatever type of flag you’d like. There are all sorts of colored fruits out there so the sky is the limit!

Can I use a different frosting?

Sure! If you don’t like cream cheese frosting, you can use just plain Vanilla Buttercream. (You’ll want to double the recipe if using mine.)

A Note About Vanilla Extract

You’re going to want to use a good vanilla extract. Look for ‘pure vanilla extract’ instead of imitation vanilla for best results. (Both will work, I just recommend pure vanilla extract. This is a great one.) 

How to Make American Flag Cake

For full details on how to make this American Flag Cake, see the recipe card down below

Preheat Oven + Prep Pan

Preheat oven. Line sheet pan with parchment paper and/or spray well with nonstick cooking spray and set aside.

Make the Cake Batter

In a large bowl, whisk flour, baking powder, baking soda, and salt together to combine. Set aside. In a liquid measuring cup, stir milk and vanilla together. Set aside.

In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.

Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.

Bake + Cool

Pour into the prepared sheet pan and smooth the top. Bake in the lower 2/3rds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Depending on your oven, this will take more or less time. Anywhere between 12-20 minutes.

Cool completely before frosting and decorating.

Make Cream Cheese Frosting

Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired. If you don’t like cream cheese frosting, you can use just plain Vanilla Buttercream. (You’ll want to double the recipe if using mine.)

Decorate

Over cooled cake spread half of the cream cheese frosting in an even layer. It doesn’t have to be perfect since its getting covered with berries and more frosting.

With a toothpick or butterknife, outline the best you can the American flag. You don’t need all 13 stripes, I only had room for 7.

Fill the upper left rectangle with blueberries. Then alternate adding raspberries to each flag line. I started and ended with a red stripe (so four red stripes total and three white stripes).

With remaining cream cheese frosting, place in a piping bag with a star-shaped tip. Pipe on a couple of ‘stars’ then pipe two lines in each place of a white stripe.

Storing Leftover American Flag Cake

Because this recipe calls for cream cheese frosting any leftovers need to be stored in the fridge. Cover with plastic wrap and store for up to 3 days. After that the berries tend to turn and the base starts to get a little soggy. While still totally edible, I’d recommend eating this Flag Cake within the first 24 hours.

Make-Ahead + Freezing Instructions

Make this Flag Cake ahead of time by making the vanilla cake and cream cheese frosting in advance. Frost and store in the fridge for up to 4 days (reserving a bit of cream cheese frosting for later). Then when you are ready to serve, wash and dry those berries and go to town decorating.

To Freeze

You can even freeze this recipe in parts and then assemble it on the day you plan on serving it. Simply wrap the cake layer in plastic wrap a couple of times then freeze for up to three months. Similarly, you can freeze the cream cheese frosting in a separate container for the same amount of time. Let both items thaw for about a day. Give the cream cheese frosting a quick whip in the stand mixer or with a hand mixer then used it as normal. Top with fresh fruit and you’ve got yourself a fabulous dessert to share!

Even More Patriotic Treats to Try!

• 4th of July Cupcakes
• Double Berry Galette
• Old-Fashioned Mini Cherry Pies
• Cream Cheese Fruit Dip
• Buttery Apple Pie Recipe

I hope this cake makes it to your dessert table this Fourth of July! It’s a crowd pleaser for sure!

The printable recipe card is below. Enjoy, friends!

Print

American Flag Cake

This American Flag Cake is the perfect dessert for Memorial Day and Fourth of July! It's an easy vanilla sheet cake topped with frosting and berries.

Course Dessert

Cuisine American

Keyword flag cake

Prep Time 35 minutes

Cook Time 15 minutes

Total Time 50 minutes

Servings 24 servings

Calories 492kcal

Ingredients

• 12 oz blueberries
• 48 oz fresh raspberries

For the Vanilla Cake

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups milk
• 1 tablespoon vanilla extract
• 1/2 cup salted butter softened (one stick)
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 large eggs
• 2 egg whites

For the Cream Cheese Frosting

• 1 cup salted butter softened (two sticks)
• 16 ounces cream cheese softened (two 8 ounce blocks)
• 2 pounds powdered sugar 32 ounces or about 7 1/2 cups
• 2 teaspoons vanilla extract

US Customary – Metric

Instructions

For the Vanilla Sheet Cake

• Preheat oven to 325 degrees. Line sheet pan with parchment paper and spray well with nonstick cooking spray and set aside.
• In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
• In a liquid measuring cup, stir milk and vanilla together. Set aside.
• In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
• Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter.
• Pour into prepared sheet pan and smooth the top. Bake 15 minutes in the lower 2/3rds of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs. Depending on your oven, this will take more or less time. Anywhere between 12-20 minutes.
• Cool completely before frosting.

For the Cream Cheese Frosting

• Place all ingredients into a large bowl. Stir with a hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting.

To Decorate

• Over cooled cake spread half of the cream cheese frosting in an even layer. It doesn't have to be perfect since its getting covered with berries and more frosting.
• With a toothpick or butterknife, outline the best you can the American flag. You don't need all 13 stripes, I only had room for 7.
• Fill the upper left rectangle with blueberries. Then alternate adding raspberries to each flag line. I started and ended with a red stripe (so four red stripes total and three white stripes).
• With remaining cream cheese frosting, place in a piping bag with a star shaped tip. Pipe on a couple of 'stars' then pipe two lines in each place of a white stripe.

Nutrition

Calories: 492kcal | Carbohydrates: 68g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 251mg | Potassium: 102mg | Fiber: 1g | Sugar: 55g | Vitamin A: 653IU | Calcium: 54mg | Iron: 1mg

The post Flag Cake appeared first on Lauren's Latest.

Vanilla Cake Transformed

Happy 4th of July! 

You guys, these 4th of July Cupcakes are the quite possibly the most patriotic dessert in all the land! My go-to vanilla cupcake recipe gets a makeover with food coloring, killer cream cheese frosting, and sprinkles! Nothing says summer holiday quite like sugar on sugar on sugar. Basically, every kids’ dreams come true.

I brought these to a BBQ a few nights ago and people ended up fighting over them. Like mother against daughter “give me a bite of your cupcake!!” I think they were surprised that a plain old vanilla cupcake could taste that awesome.  Moist, sweet, and tender cake with a tangy, perfectly sweet cream cheese frosting. Simplicity at its best. AND, you probably have all the ingredients on hand Cha-ching! Money in the bank. Just be sure to NOT over-bake the cupcakes and to use Philly cream cheese.

Need more frosting options? Try my Buttercream Frosting, Chocolate Sour Cream Frosting, Vegan Chocolate Frosting, Reese’s Peanut Butter Cup Frosting, Easy Chocolate Frosting Recipe.

Food Coloring + Sprinkles Options

Food Coloring – The fun part about these cupcakes is dying the batter red and blue! I like using gel food colorant because a little goes a long way but liquid food coloring will work too.

Sprinkles – optional but super fun for kids! Use what you have or order special sprinkles for an event.

Can I Use Different Colors?

The beauty of this recipe is that you don’t *have* to use red and blue food coloring! All my Canadian friends could do red and white for Canada Day too! Or, you could pick out some favorite colors and turn these into birthday cupcakes, or school colors for a graduation party. Consider this a tie-dye type of recipe (kinda like these Mini Tie Dye Cheesecakes)! The possibilities are seriously endless!

How To Make 4th of July Cupcakes

Here you’ll find the step-by-step directions for making the cupcakes and frosting. For full complete details and measurements, see the printable recipe card at the bottom of the post.

Preheat Oven + Prep Muffin Tins

Preheat oven. Line a muffin tin with paper liners and set it aside.

Make Cake Batter

In a large bowl, beat egg whites until stiff peaks form. Set aside.

In another large bowl, beat butter and sugar together until light and fluffy, for 2 minutes. Stir in vanilla.

In a small bowl, combine the dry ingredients. With the mixer on low, alternate adding in the dry ingredients with the milk until none remain. Scrape sides to ensure even mixing. Fold in whipped egg whites.

Divide + Color Batter

Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one. I tried to find a balance between bright-colored cupcakes vs tastes like gross food coloring cupcakes.

Fill Cupcake Tins, Bake + Cool

Using a cookie dough scoop, spoon a scoop of each of the white, red, and blue cake batters, into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way, bake until a toothpick comes out clean after being inserted. Set aside to cool completely before frosting.

Make the Cream Cheese Frosting

Beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides and beat for 3 minutes until the frosting lightens in color and thickens slightly.

Frost Cupcakes + Add Sprinkles

Frost cooled cupcakes and top with sprinkles. After you pull the paper liners off, kids go NUTS for these!

Storing Cupcakes

Because the frosting has cream cheese in it, I would recommend storing these in an airtight container in the fridge for up to 4 days.

Make Ahead

You can make these cupcakes a few days ahead of when you need them. Bake and cool cupcakes and store at room temperature in an airtight container or bag. For the cream cheese frosting, store in an airtight container in the fridge. When ready to frost, allow to sit out on the counter to soften up. I suggest giving it a quick re-whip until it’s smooth and creamy again. You might need to add a little milk to loosen the consistency.

Can I freeze frosted cupcakes?

Yes! You will want to place frosted cupcakes in a sturdy freezer safe container that will keep the cupcakes from getting smooshed. Avoid placing plastic wrap to cover the tops, that will just make a mess. Cupcakes will stay fresh in the freezer for up to 3 months.

More Fourth of July Desserts!

• Flag Cake
• Old-Fashioned Mini Cherry Pie
• Double Berry Galette
• Sugar Cookie Bars
• Buttery Apple Pie Recipe
• Homemade Vanilla Ice Cream Recipe

Let me know if you make these this July 4th weekend!

The printable recipe card is down below

More Fourth of July Desserts!

• Flag Cake
• Old-Fashioned Mini Cherry Pie
• Double Berry Galette
• Sugar Cookie Bars
• Buttery Apple Pie Recipe
• Homemade Vanilla Ice Cream Recipe

Let me know if you make these this July 4th weekend!

The printable recipe card is down below

Print

4th of July Cupcakes

Say, "Happy Fourth!" with these Red, White and Blue Cupcakes. These are moist, sweet cupcakes topped with a tangy, creamy frosting.

Course Dessert

Cuisine American

Keyword red white and blue cupcakes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 18 cupcakes

Calories 319kcal

Author Lauren’s Latest

Ingredients

for the cupcakes-

• 4 large egg whites
• 1/2 cup butter softened
• 1 1/4 cups granulated sugar
• 1 teaspoon vanilla
• 2 1/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• food coloring red and blue

for the frosting-

• 8 oz cream cheese at room temperature (Philadelphia brand is preferred)
• 1/2 cup salted butter softened
• 2 1/3 cups powdered sugar
• 1 teaspoon vanilla
• sprinkles optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
• In a large bowl, beat egg whites until stiff peaks form. Set aside.
  
• In another large bowl, beat butter and sugar together until light and fluffy, 2 minutes. Stir in vanilla.
  
• In a small bowl, combine the dry ingredients. Alternate stirring in the dry ingredients with the milk until none remain. Scrape sides to ensure even mixing.
  
• Fold in whipped egg whites.
  
• Divide batter between 3 different bowls. Stir red food coloring into one and blue into another one.
  
• Alternating between the white, red, and blue cake batters, spoon into prepared cupcake pans, alternating colors. Once muffin tins are filled 3/4 of the way, bake 15-20 minutes or until a toothpick comes out clean after being inserted. Set aside to cool.
  
• For the frosting, beat cream cheese and butter together to combine. Stir in powdered sugar and vanilla. Scrape sides and beat for 3 minutes until the frosting lightens in color and thickens slightly.
  
• Frost cooled cupcakes and top with sprinkles.
  

Nutrition

Calories: 319kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 214mg | Potassium: 120mg | Fiber: 1g | Sugar: 30g | Vitamin A: 506IU | Calcium: 57mg | Iron: 1mg

The post 4th of July Cupcakes appeared first on Lauren's Latest.

Summer is Strawberry Season

You guys are just going to DIE when you try this Homemade Strawberry Cake. A few months ago, I had a version of a similar cake and I’ve been dreaming of making my own ever since…but bigger and better! I was at the store and saw some amazing strawberries that I couldn’t pass up. Strawberries are in season and I can tell by how big, juicy and naturally sweet they are…perfect for a cake!

Tips for Success with Homemade Strawberry Cake

• Use my Vanilla Cake Recipe or one of your favorites. I also have a vegan cake recipe!
• Use fresh strawberries! Frozen strawberries won’t work as well or taste as good in this recipe. You can also sub out strawberries for any kind of berry that is in season and still have a delicious cake!
• Feel free to add a few drops of red food coloring to the frosting to make it a lovely pink color. (Totally optional!)
• Wait until the vanilla cake layers have cooled completely before adding the frosting.
• Make homemade whipped cream! It tastes 1000% better than store bought and super simple. Here is my ultimate whipped cream guide.

Love cake? Me too! Try these other cake recipes out: Favorite Coconut Cake, Black Forest Cake Recipe, The Best Chocolate Cake Recipe, and Double Vanilla Sour Cream Cupcakes.

How to Make Strawberry Cake

This strawberry cake is fairly simple to make! Bake the cake then cool, whip up the strawberries and cream frosting then layer and frost. Refrigerate then voila! For the full recipe check out the recipe card down below.

Make the Vanilla Cake

Start by making the cake. My vanilla cake recipe has very simple ingredients that you likely have on hand already.

Once the cakes are baked thoroughly, I popped them out of the pans to cool completely. Hot cake + whipped cream = melty mess. Be patient, and wait it out.

Once they’re cool, slice them both down the middle to create 4 layers.

Make the Whipped Cream Frosting

Ok, now comes the fun part! Whip heavy whipping cream with vanilla and powdered sugar until stiff peaks form.

Divide the cream in half and set aside to use for frosting the outside of the cake. Take the other half of the whipped cream and mix with diced fresh strawberries.

Fill the Layers of the Cake

Layer your cake using the strawberries and cream as the filling.

Frost the Cake

Frost the whole thing using the plain whipped cream set aside earlier. Then take a few extra berries and decorate the top of the strawberry cake.

Refrigerate

Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice and serve.

Nothing hard about this cake at all. And you can see that I purposely didn’t smooth the sides. I love the look of an unperfected cake.

Storing Leftover Strawberry Cake

Any leftover strawberry cake can be kept in the fridge, covered for up to 5 days. I would finish it sooner rather than later though. Perfect to enjoy cold on a hot summer day.

More Strawberry Recipes to Love!

• Summer Strawberry Jello Pie
• Strawberry Mint Limeade
• Nutella Deviled Strawberries
• Strawberry Shortcake
• Strawberry Cheesecake
• Strawberry Rhubarb Crisp

I love love loved this strawberry cake. It was fresh, creamy, cold, sweet, light and refreshing. So amazing and overall pretty impressive looking for minimal work. Try it out this weekend! I’m pretty positive you’ll fall in love with this cake too!

Printable recipe below! Have a wonderful weekend, friends! xo

What others are saying about this Recipe:

“I made this today for my friends bridal shower! It turned out AMAZING. I got some many compliments and the entire cake was gone in an hour. It was so moist and not too sweet. Perfect for a summer event. Thank you so much!” ~ Taylor

“I made this cake yesterday and it is so delicious!” ~ Candi

“I made this cake and my dad said it was the best cake he’s ever had. That’s a big compliment! It was so summery and fresh! Who doesn’t love strawberries and cream?? Thanks for the recipe!” ~ Maya

“Made this for the second time a few weeks ago, this time for my daughter’s birthday. It was delicious, as always!” ~ Lindsay

“I made this for my mom who loves anything reminiscent of strawberry short cake. This Strawberry Cake recipe is FLAWLESS. One of the best cakes I’ve ever tasted.” ~ Calix

Print

Homemade Strawberry Cake Recipe

This homemade Strawberry Cake recipe is the perfect creamy dessert for summer! Light, refreshing, and sweet enough to satisfy any craving!

Course Dessert

Cuisine American

Keyword strawberry cake, strawberry cake filling, strawberry cake recipe

Prep Time 6 hours

Cook Time 25 minutes

Total Time 6 hours 25 minutes

Servings 12 servings

Calories 357kcal

Author Lauren’s Latest

Ingredients

• 1 recipe of my Vanilla Cake Recipe or any other vanilla cake recipe you choose
• 2 1/2 cups heavy cream
• 1 tablespoon vanilla
• 1/2 cup powdered sugar
• 1 cup fresh diced strawberries + more for garnish

US Customary – Metric

Instructions

• Make vanilla cake according to recipe. Cool completely. Slice cakes in half lengthwise to create 4 layers.
• Whip heavy cream with vanilla and powdered sugar until stiff peaks form. Remove half of the cream and set aside. Stir diced strawberries into the remaining cream.
• Place one layer of cake onto a serving platter. Spread 1/3 of the strawberries and cream filling overtop. Add another layer of cake and continue layering until all 4 layers are in tact. If filling looks like it's being pushed out from the sides of the cake, simply scrape the edges to even everything out. Frost the entire cake with remaining plain whipped cream. Top with sliced strawberries as a garnish.
• Refrigerate 4 hours to overnight to set completely (so it will cut nicely). Slice and serve.

Nutrition

Calories: 357kcal | Carbohydrates: 42g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 317mg | Potassium: 82mg | Sugar: 23g | Vitamin A: 730IU | Vitamin C: 7.3mg | Calcium: 128mg | Iron: 0.9mg

The post Strawberry Cake appeared first on Lauren's Latest.

Ice Cream Cake Basics

This no-bake, super simple recipe is made up of three different parts. All equally important and delicious.

The Ice Cream

I used two 1.5 quart containers of Breyers ice cream; one chocolate and one vanilla. That’s 3 whole quarts of ice cream OR 3/4 of a gallon if you’re counting. See my variations below to switch things up.

The Filling

Falling in love with Dairy Queen Crunch Cakes at an early age, I’ve learned that magic shell and chocolate wafer crackers aren’t going to cut it for me! Plus, I could make it better. So I used crushed OREO thins and store bought hot fudge sauce. And it was so freaking good. It was decided by all that that was the most delicious part of the cake.

The Frosting

I was going to use marshmallow fluff, but then upon further investigation, I realized it would have frozen pretty solid. I didn’t want to chance it, so I just used whipped cream. But it worked perfectly and tasted delicious. Easy to spread, easy to slice, and added a little extra creamy bite.

How to make Ice Cream Cake

While the process to making an ice cream cake is super simple, it is time consuming (freeze times) and you’ll want to plan ahead. For full recipe details, see the printable recipe card and helpful tutorial video down below.

Remove Ice Cream from Freezer + Prep Cake Pans

Remove ice cream from the freezer and defrost about 15 minutes. While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.

Spoon + Press Ice Cream into Prepared Pans

Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.

Place Serving Platter into Freezer {1 hour before}

1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)

Make the Frosting + Refrigerate

Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.

Assemble the Cake

Remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired.

Freeze Cake Until Ready to Serve

Once the cake is assembled, place back into the freezer until ready to serve.

Check Out My Tutorial Video

Be sure to watch my video tutorial to ensure success. And, if you happen to be working in a warmer kitchen, don’t be afraid to assemble the cake first, freeze again and then finish frosting and decorating.

Try Different Flavor Combinations

Using different flavors of ice cream, kinds of cookies or fillings can really allow you freedom in creating a unique and super delicious ice cream cake. Here are a few ideas! The sky really is the limit here.

• Mint Chocolate Chip: Mint Chocolate Chip ice cream + crushed thin mint cookies + hot fudge filling
• Butter Pecan: Butter Pecan ice cream + chopped pecans and shortbread cookies + butterscotch filling
• Chocolate Brownie: Chocolate Brownie ice cream + chopped brownie filling + chocolate sauce filling
• Reese’s: Reese’s Peanut Butter Ice Cream + chopped Reese’s Peanut butter cups and chopped peanuts + hot fudge sauce filling
• Ultimate Oreo: Oreo ice cream + chopped Oreos + hot fudge filling

Storing Ice Cream Cake

You’ll need to store leftover ice cream cake in the freezer. Keep it wrapped well in plastic wrap or an airtight container with a lid. You can expect your cake to stay good in the freezer for about 7 days. After that, ice crystals will begin to form and the flavor of the cake will begin to diminish.

More Ice Cream Cake Recipes to Try!

• Peanut Butter Oreo Ice Cream Cake
• Salted Caramel Ice Cream Cake
• Funfetti Ice Cream Cake
• Ice Cream Sandwich Cake

Try this Homemade Ice Cream Cake Recipe out today! Whether it’s for a birthday, a BBQ, an anniversary or just because, this recipe is sure to bring a smile to your face.

Printable recipe card is below as well as a super helpful video! Enjoy!

Print

Homemade Ice Cream Cake

This Homemade Ice Cream Cake recipe is better than store bought, guaranteed!! Filled with Oreos and hot fudge, this is the ultimate dessert.

Course Dessert

Cuisine American

Keyword frozen dessert, ice cream cake

Prep Time 13 hours

Total Time 13 hours

Servings 12 servings

Calories 742kcal

Author Lauren Brennan

Ingredients

• 1.5 quart container vanilla ice cream
• 1.5 quart container chocolate ice cream
• 3/4 cup hot fudge sauce
• 12 OREO thins crushed
• 1 1/2 cups heavy whipping cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• rainbow sprinkles or other decorations as desired.

US Customary – Metric

Instructions

• Remove ice cream from the freezer and defrost about 15 minutes.
• While ice cream is softening, line two 8-inch cake pans well with plastic wrap, leaving several inches of overhang.
• Spoon soft ice cream into each prepared pan, pressing down to remove air bubbles as you go. Cover with plastic wrap and press down evenly to smooth the top. Freeze for 8-12 hours or until hardened.
• 1 hour before assembling cake, place serving platter into freezer. (Make sure your platter can freeze!)
• Place heavy cream, sugar and vanilla into a large bowl and whip until stiff peaks form. Refrigerate.
• To assemble cake: remove ice cream layers and serving platter from freezer. Unwrap the tops of the ice cream layers and using the excess plastic wrap, remove layers from pans. Place chocolate layer on the bottom. Smooth an even layer of hot fudge over the chocolate layer, leaving a 1/2 inch border. Sprinkle crushed OREO thins over hot fudge and press down gently. Add vanilla layer overtop. Spread whipped cream overtop of the entire cake, add sprinkles as desired and freeze until ready to serve.

Video

Nutrition

Calories: 742kcal | Carbohydrates: 86g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 133mg | Sodium: 316mg | Potassium: 632mg | Fiber: 3g | Sugar: 70g | Vitamin A: 1425IU | Vitamin C: 1.7mg | Calcium: 312mg | Iron: 2.5mg

The post Homemade Ice Cream Cake appeared first on Lauren's Latest.

Sweet Sweet Simplicity

Being a true vanilla lover, I’ve tried my fair share of homemade vanilla cake, cupcakes, sheet cakes…you name it. It’s my go-to flavor and dare I say I like it more than chocolate cake? It took me several weeks to develop this particular recipe, yielding an end result that is moist, lightly sweet and very vanilla-y.  I’m confident that if you don’t like vanilla cake, you haven’t truly had GOOD vanilla cake. So friends, meet my vanilla cake recipe.

If you’d prefer to make a rectangular 9×13 cake or cupcakes, see in a section below and in the notes section within the recipe card for baking times, located at the bottom of this post.

Homemade Vanilla Cake Success

After lots of trial and error, here are my best tips and tricks for making a delicious vanilla cake recipe the first time around.

• Follow the recipe. Use the listed ingredients in the recipe card below.
• Use room temperature ingredients. Believe it or not, using butter, eggs, egg whites and milk all at room temperature yields you a smoother, better incorporated cake batter and thus, a better cake.
• Do not over-bake. Moist vanilla cake comes with just the right amount of time in the oven. Start checking your cake for doneness after 30 minutes and then go from there. Every oven is different (some run hot, some run cold) so be sure you are checking your cake for doneness every few minutes once you’re getting close to it being completely baked.
• Line baking pans with parchment paper. Parchment paper is my favorite kitchen tool. Your cakes will come out with ease!
• Cool completely before frosting. Frosting is primarily made up of butter and the butter will melt if your cakes are not cooled completely.

How to Make Vanilla Cake

Making a scratch vanilla cake is easier than you think! Just make sure you don’t over-bake! Dry vanilla cake is NOT delicious. For full recipe with exact measurements and baking times see the recipe card below.

Prepare Your Pans

Preheat your oven. Line baking pans with parchment paper and/or spray well with nonstick cooking spray and set aside. (I spray my round cake pans, add the parchment paper circles in the bottom and spray lightly again.)

Whisk Dry Ingredients

In a large bowl, whisk dry ingredients together to combine (flour, baking powder, baking soda, and salt). Set aside. Whisking helps aerate the ingredients and works well in place of sifting.

Measure milk and vanilla separately and set aside.

Make the Vanilla Cake Batter

In a separate large bowl, mix butter, oil, and sugar together until combined.

Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. You want to incorporate a lot of air at this point. Because we aren’t separating the eggs and whipping the whites separately, you want to whip the eggs well.

Alternate adding in flour mixture with milk mixture, being sure to start and end with flour.

Bake!

Divide cake batter between baking pans as evenly as possible, smooth the tops and bake on a middle rack in the oven. Cakes will be done when the edges look golden and the middle of the cake comes out clean when tested with a toothpick.

Cool 15-20 minutes in pans or until you can handle the warm pans with your hands. Turn out onto cooling racks to cool completely.

Baking Flat Cakes

Here’s a little trick for getting flat cake tops! The tops of my cakes actually weren’t all that flat, but when I flipped them out of their cake pans, the bottoms certainly were! So that’s why they look so flat. You’re seeing the bottoms of the cakes! So when I frost them, I place them all upside down to have flat “tops” to my cake.

If you overmix your batter, you will tend to have more of a peaked top. If you are wanting to frost a two or three layer cake, use a serrated knife to cut off the tops to achieve that flat, level cake.

Can I use a different baking pan?

You bet! This recipe will make:

• 1- 9×13 thick cake (bake for 40-55 minutes)
• 2- 8 or 9-inch round cakes (40-50 minutes)
• 24 cupcakes (bake for 18-20 minutes)

Regardless of how you bake this cake, be sure to use lighter colored baking pans (or glass). Using a darker teflon will give you darker, crispier edges which doesn’t really have a place in vanilla cake, in my humble opinion.

Frost Your Cake

The purist in me would recommend making this cake with this Vanilla Buttercream Frosting Recipe but this chocolate frosting would be equally delicious. Both frostings will make you fall in love with vanilla cake, possibly more than you’ve ever loved it before.

For more frosting options, check out these recipes: Cream Cheese Frosting, Chocolate Sour Cream Frosting, Reese’s Frosting, and Poured Chocolate Frosting.

Make Ahead Vanilla Cake

The best thing about making this recipe (and really any baked cake) is they store beautifully if you make them ahead! Here are a few storage options:

Storing at Room Temperature

Once your cake has been baked and cooled, wrap them in plastic wrap and store at room temperature overnight. Prepare the frosting, then cover and store in the fridge overnight as well. When you are ready to assemble and decorate, set the frosting out at room temperature to soften for about 30-45 minutes. Give it a quick mix to loosen it up in your mixer for about a minute, then frost away! (You may have to add a splash of heavy cream or milk to bring it back to life.)

Storing in the Freezer

If you want to make this Vanilla cake even farther ahead of time, consider freezing it! Baked vanilla cake can be frozen for up to 3 months. Wrap baked cake layers well in two layers of plastic wrap and one layer of heavy duty foil and store flat in the freezer. To thaw, transfer from the freezer to the fridge overnight and then bring to room temperature before decorating.

Love Vanilla Cake? Try These Other Cake Recipes:

• Classic Chocolate Cake
• Funfetti Cake
• Rainbow Cake
• Red Velvet Cake
• Coconut Cake

You really don’t need a reason to make this vanilla cake but it goes without saying this would be the perfect Birthday, Anniversary or Holiday cake. Maybe you had a rough day. Someone else had a rough day. You had a good day and want to celebrate. Basically, this recipe is perfect for any occasion.

Printable recipe card with directions and increments is below! Happy baking, friends!

Print

Homemade Vanilla Cake Recipe

This Vanilla Cake Recipe will become your new favorite. A simple recipe with a tender and moist crumb and just the right amount of sweetness.

Course Cake, Dessert

Cuisine American

Keyword Best Vanilla Cake Recipe, How to Make Vanilla Cake, Vanilla Cake, Vanilla Cake Recipe

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 12 servings

Calories 406kcal

Author Lauren’s Latest

Ingredients

• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups milk
• 1 tablespoon real vanilla extract
• 1/2 cup salted butter softened
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 2 whole large eggs
• 2 whole egg whites

US Customary – Metric

Instructions

• Preheat oven to 325 degrees. Line baking pan with parchment paper and/or spray well with nonstick cooking spray and set aside. (See notes)
• In a large bowl, whisk flour, baking powder, baking soda and salt together to combine. Set aside.
• In a liquid measuring cup, stir milk and vanilla together. Set aside.
• In a separate large bowl, mix butter, oil and sugar together until combined. Mix in eggs and egg whites, one at a time, until mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
• Alternate adding in flour mixture with milk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower ⅔ of the oven. Cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
• Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.

Notes

Recipe will make:

• 1- 9×13 thick cake (bake for 40-55 minutes)
• 2- 8 or 9-inch round cakes (40-50 minutes)
• 24 cupcakes (bake for 18-20 minutes)

Regardless of how you bake this cake recipe, be sure to use lighter colored baking pans (or glass). Using a darker teflon will give you darker, crispier edges which doesn’t really have a place in vanilla cake, in my humble opinion.

Nutrition

Calories: 406kcal | Carbohydrates: 58g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 23mg | Sodium: 223mg | Potassium: 119mg | Sugar: 34g | Vitamin A: 280IU | Calcium: 59mg | Iron: 1.5mg

The post Homemade Vanilla Cake Recipe appeared first on Lauren's Latest.