Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting

Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting are light and fluffy chocolate cupcakes topped with the most delicious frosting on top. Like a Reese’s cup as a cupcake!

My husband’s birthday was this week. He said he wanted tacos for his birthday so I left that one up to him and decided to make him some cupcakes inspired by his favorite candy: the peanut butter cup!

There are really no words to describe these cupcakes. The cake itself was moist and as light as a cake that had whipped egg whites folded in. Of course the frosting is amazing. You can’t go wrong with cream cheese and peanut butter.

I won’t lie to you, I had 3 of these. And I don’t even like chocolate cake.

Ingredients for Chocolate Cupcakes

• Unsweetened cocoa powder – find this in the baking aisle of every grocery store.
• All-purpose flour
• Sugar
• Baking soda
• Baking powder
• Salt
• Eggs
• Buttermilk – buttermilk helps to keep the cupcakes soft and moist for as long as possible.
• Vegetable oil – you can use canola oil if you prefer
• Vanilla – if you have vanilla bean paste, that’s even more delicious!

How To Make Chocolate Cupcakes

• Dry ingredients. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
• Wet ingredients. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
• Transfer.Divide batter evenly among muffin cups, filling each ⅔ full.
• Bake. Bake at 350F until tops spring back when touched, about 20 minutes.
• Cool. Let cool completely.

Ingredients for Peanut Butter Cream Cheese Frosting

• Cream cheese – make sure to soften it before beginning so you can a really smooth frosting
• Powdered sugar – powdered sugar is great in frosting because it melts into whatever you are mixing it with
• Salt – just a tiny bit to bring out all the flavors
• Creamy peanut butter – I don’t recommend using a natural peanut butter. Something like Jif or Skippy makes the smoothest frosting.
• Vanilla
• Heavy cream – this gets whipped and folded into the frosting to make it nice and light.

How To Make Peanut Butter Cream Cheese Frosting

• Beat. Beat cream cheese and powdered sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
• Whip cream. Beat cream until medium-stiff peaks form.
• Fold. Fold cream into peanut-butter mixture.

How Long Are Cupcakes Good For

Because these cupcakes are made with cream cheese frosting, they need to be stored in the refrigerator. You can leave them out on the counter for up to 8 hours but after that, put them in the fridge. 

They will stay good in the fridge for up to 3 days. 

Can You Make It Ahead?

Cupcakes are best made the day they are going to be served. If you do need to make them ahead, I’d recommend freezing them. Let them cool completely and then place in a freezer ziploc bag. Let them sit on the counter for several hours before frosting and serving.

The peanut butter cream cheese frosting will be fine in the fridge for up to 2 days. Make sure to store it in an airtight container.

Can You Freeze Them?

The cupcakes can be frozen for up to 3 months. Freeze them in an airtight container. Let them defrost at room temperature before frosting and serving.

The cream cheese frosting can also be frozen for up to 3 months. Make sure to store it in an airtight container like a freezer ziploc bag. Defrost it in the fridge overnight and then let me sit at room temperature until it is ready to be piped or spread onto your cupcakes.

More Cupcakes Recipes

• Ice Cream Cone Cupcakes
• Cherry Coke Cupcakes
• Strawberry Lemonade Cupcakes
• Carrot Cake Cupcakes with Cream Cheese Frosting
• Pink Velvet Funfetti Cupcakes

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📖 Recipe

Yield: 12 cupcakes

Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the cupcakes:

• ¾ cup unsweetened cocoa powder
• 1 ½ cups all-purpose flour
• 1 ½ cups sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup warm water
• ¾ cup buttermilk
• 3 tablespoons vegetable or canola oil
• 1 teaspoon pure vanilla extract

For the frosting:

• 6 ounces cream cheese, room temperature
• ⅓ cup powdered sugar
• ½ teaspoon salt
• 1 cup creamy peanut butter, not natural
• ½ teaspoon pure vanilla extract
• ½ cup heavy cream

Instructions

For the cupcakes:

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each ⅔ full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

For the frosting:

1. With an electric mixer on medium-high speed, beat cream cheese and powdered sugar until pale and fluffy. Add salt and peanut butter, and beat to combine. Beat in vanilla.
2. In another bowl, with an electric mixer on medium-speed, whisk cream until medium-stiff peaks form. Fold cream into peanut-butter mixture. Use immediately, or refrigerate, covered tightly, up to 2 days. Before using, bring to room temperature and stir with a flexible spatula until smooth.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 57mgSodium: 600mgCarbohydrates: 53gFiber: 3gSugar: 34gProtein: 10g

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Lemon Poppy Seed Cake with Raspberry Curd is light and fluffy lemon poppy seed cake with a homemade raspberry curd layer and a lemon buttercream. 

If you love all things lemon poppy seed, you have to try Lemon Poppy Seed Cookies!

I told you in my ice cream post that I really don’t like my birthday and the only reason that I let my husband invite friends over for burgers this past weekend was because I didn’t realize it was my birthday until it was too late.

I used my birthday/friends coming over as an excuse to make this cake that I’ve wanted to make for so long. You guys know that I am very much against fruit in desserts but the cake just spoke to me for some reason. I think it’s because I love the lemon & raspberry combination.

This cake turned out so beautiful. I love the little black specks throughout. The lemon zest was tart and the crumb light and fluffy. The curd was smooth and a nice change from typical layer cake filling.

Ingredients for Raspberry Curd

• Unsalted butter – if you need to use salted butter, leave out the salt called for.
• Ripe raspberries – you can use frozen raspberries if the fresh raspberries aren’t looking great.
• Egg yolks – use the leftover egg whites in the cake or make Coconut Macaroons.
• Sugar
• Salt
• Lemon juice – this adds a little brightness to the curd.

How To Make Raspberry Curd

• Melt the butter in a large saucepan over medium heat.
• Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries.
• Stir until thickened, about 10 minutes.
• Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.
• Cool to room temperature.
• Stir in lemon juice to taste.
• Cover and refrigerate until ready to serve.

Ingredients for Lemon Poppy Seed Cake

• Cake flour – cake flour make for a lighter, fluffier cake. You can use all-purpose flour if you can’t find cake flour.
• Baking powder
• Salt
• Poppy seeds – find these in the spices section of your grocery store. You may need multiple containers depending on their size.
• Egg whites – you can use the yolks in the raspberry curd for this recipe.
• Cream of tartar – this is going to be with the spices in the grocery store. It gets better with the egg whites to produce a fluffy mixture that doesn’t completely deflate when folded into the cake batter.
• Sugar
• Lemons – you will be using the zest in the cake and the juice in the buttercream frosting.
• Butter – this is going in the buttercream frosting.
• Powdered sugar – you want powdered sugar for your frosting because it gives you a smooth frosting that you wouldn’t get from granulated sugar.
• Fresh raspberries – optional, but really makes the finished cake pretty.

More Lemon Cake Recipes

• Lemon Angel Food Cake with Strawberries and Mint
• Lemon Bar Cheesecake
• Lemon Cupcakes with Strawberry Frosting
• Lemon Lime Pound Cake
• Meyer Lemon Strawberry Shortcakes
• Pink Lemonade Cupcakes

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📖 Recipe

Yield: 20 servings

Lemon Poppy Seed Cake with Raspberry Curd Filling

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Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Ingredients

For the cake:

• 2 ⅓ cups cake flour
• 2 ¾ tsp. baking powder
• ¼ tsp. salt
• 1 ½ tbsp. poppy seeds
• 5 large egg whites, at room temperature
• ¼ tsp. cream of tartar
• 1 ½ cups sugar
• 2 tbsp. finely grated lemon zest
• 12 tsbp. unsalted butter, at room temperature
• 1 cup whole milk

For the raspberry curd:

• 8 tbsp. unsalted butter
• 1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
• 5 large egg yolks, lightly beaten
• ¾ cup sugar
• Pinch of salt
• 2-3 tsp. fresh lemon juice

For the lemon buttercream frosting:

• 16 tbsp. unsalted butter, at room temperature
• 2 tbsp. finely grated lemon zest
• 3 cups sifted powdered sugar
• 3 tbsp. fresh lemon juice
• Fresh raspberries, for garnish

Instructions

1. To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter and flour 2 9-inch round cake pans. Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside. In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar and increase the speed to medium-high. Beat just until stiff peaks form when the whisk is lifted. Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.
2. Add the butter to the mixer bowl and beat on medium speed until smooth. Gradually add the sugar and beat until incorporated. Mix in the lemon zest. Beat the mixture on medium-high speed until light and fluffy. Add ¼ cup of the milk and beat until just blended. Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary. Beat until just blended. Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture. Once incorporated, add in the rest of the whites and gently fold in until well combined.
3. Pour the batter into the prepared pans and bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool the cakes in the pan on a wire rack for 10 minutes. Run a thin knife around the outside of pans and gently turn the cakes out. Allow to cool completely.
4. To make the raspberry curd, melt the butter in a large saucepan over medium heat. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.
5. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cake to cool in the refrigerator to help them set. In the meantime, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and zest on medium speed until light and fluffy. Gradually add the sugar and beat until smooth. Add the lemon juice and beat for one minute longer.
6. Frost the chilled cakes with the lemon frosting. Garnish with fresh raspberries as desired.

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Nutrition Information:

Yield:

20

Serving Size:

1
Amount Per Serving: Calories: 499Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 112mgSodium: 144mgCarbohydrates: 70gFiber: 3gSugar: 55gProtein: 5g

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A homemade version of everyone’s favorite party cupcake! Homemade Funfetti Cupcakes are light and fluffy vanilla cupcakes with sprinkles.

Funfetti is my alltime favorite flavor. I love Funfetti Muddy Buddies, Funfetti Gooey Butter Cake, Funfetti Blondies, I love all things funfetti.

These Homemade Funfetti Cupcakes are even better than the boxed mix! They are my go to cupcakes for birthdays or barbecues or any time someone needs to be cheered up.

Ingredients

• 1 ¼ cups all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoon unsalted butter
• 1 cup sugar
• 3 large egg whites
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• ½ cup milk
• ¼ cup rainbow sprinkles
• 1 batch vanilla buttercream

Instructions

• Preheat oven to 350F. Line 12 muffin cups with parchment liners.
• Combine flour, baking powder, and salt in a small bowl; set aside.
• Cream butter and sugar together until light and fluffy. Add egg whites and beat until combined. Add vanilla and almond extracts; mix well.
• Add dry ingredients to wet ingredients in 3 additions, alternating with the milk.
• Use a rubber spatula to fold in sprinkles.
• Divide batter evenly among the prepared muffin cups.
• Bake about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
• Cool completely before frosting.

Can You Freeze Funfetti Cupcakes?

Yes, you can freeze these Homemade Funfetti Cupcakes! I would freeze them without the frosting and frost them when you are ready to serve.

I like to wrap each cupcake individually in plastic wrap and then place all of them in a freezer ziploc bag. This keeps as much air out as possible so they stay nice and fluffy.

More Cupcakes Recipes

• Peanut Butter Cupcakes with Chocolate Buttercream
• Pumpkin Spice Cupcakes
• Apple Spice Cupcakes
• Cinnamon Toast Crunch Cupcakes
• Small Batch Red Velvet Cupcakes

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📖 Recipe

Yield: 12 cupcakes

Homemade Funfetti Cupcakes

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A homemade version of everyone's favorite party cupcake! Homemade Funfetti Cupcakes are light and fluffy vanilla cupcakes with sprinkles.

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter (at room temperature)
• 1 cup sugar
• 3 large egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• ½ cup milk
• ¼ cup rainbow sprinkles

Instructions

1. Preheat the oven to 350 degrees F. Line or spray 12 muffin cups.
2. In a small bowl, combine the flour, baking powder, and salt. Stir together and set aside.
3. In the bowl of a stand mixer, cream the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until incorporated.
4. Mix in the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix just until incorporated. Fold in the sprinkles with a spatula.
5. Divide the batter evenly between the muffin cups. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
6. Allow to cool in pans 10 minutes, then remove to a wire rack to cool completely.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 193Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 190mgCarbohydrates: 30gFiber: 0gSugar: 19gProtein: 3g

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Pink Lemonade Cupcakes topped with pink lemonade frosting are a must make for lemonade lovers! They start with a cake mix so it’s a really easy recipe.

I love a cupcake recipe that starts with a box of cake mix. That means that it’s not only going to be super easy to make, but it’s going to be delicious because when has a cake mix ever failed you?

These are cupcakes flavored with frozen pink lemonade concentrate and then they’re topped with pink lemonade frosting!

Definitely a must make for lemonade fans!

Ingredients

• White cake mix – use your favorite brand of cake mix.
• Egg whites – using egg whites makes for light, fluffy cupcakes.
• Frozen pink lemonade concentrate
• Vegetable oil
• Pink food coloring – if you are against food coloring, you can leave it out. The pink lemonade concentrate should give them a slight pink tint.
• Powdered sugar – this is for the frosting. You want to use powdered sugar so that you get a really smooth, creamy frosting.
• Butter – make sure your butter is soft before you begin making the frosting.
• Lemon candies – optional but they do make the cupcakes really cute.

How To Make Pink Lemonade Cupcakes

• Make batter. Beat cake mix, egg whites, water, ⅓ cup concentrate, oil, and a few drops of food coloring in large bowl with electric mixer at medium speed for 2 minutes.
• Transfer. Spoon batter evenly into paper lined muffin cups.
• Bake. Bake at 350F for 18 to 22 minutes or until toothpick inserted into centers comes out clean.
• Cool. Cool completely on wire rack before frosting.
• Make frosting. Beat sugar, butter, and remaining ¼ cup concentrate in medium bowl with mixer at medium speed. Beat in a few drops food coloring.
• Decorate. Frost cupcakes and decorate with lemon candy.

How Long Are They Good For?

These cupcakes will be good for up to 5 days. Make sure to store them in an airtight container at room temperature.

Can You Freeze Them?

You can freeze the unfrosted cupcakes for up to 3 months. I would wrap them tightly with plastic wrap and then place them in a freezer ziploc bag.

When you are ready to serve them, let them sit at room temperature for several hours until defrosted. Then frost and serve!

More Cupcake Recipes

• Ice Cream Cone Cupcakes
• Cherry Coke Cupcakes
• Strawberry Lemonade Cupcakes
• Carrot Cake Cupcakes with Cream Cheese Frosting
• Chocolate Bacon Cupcakes with Peanut Butter Frosting

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📖 Recipe

Yield: 24 cupcakes

Pink Lemonade Cupcakes

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Pink Lemonade Cupcakes topped with pink lemonade frosting are a must make for lemonade lovers! They start with a cake mix so it's a really easy recipe.

Prep Time 20 minutes

Cook Time 22 minutes

Total Time 42 minutes

Ingredients

• 1 package (18 ounces) white cake mix
• 3 egg whites
• 1 cup of water
• ⅓ cup plus ¼ cup of frozen pink lemonade concentrate, thawed
• 2 tablespoons vegetable oil
• pink food coloring
• 4 cups sifted powdered sugar
• ⅓ cup butter, softened
• lemon candies for decoration

Instructions

1. Preheat oven to 350F. Line 24 muffin cups with paper baking cups.
2. Beat cake mix, egg whites, water, ⅓ cup concentrate, oil, and a few drops of food coloring in large bowl with electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared muffin cups.
3. Bake for 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire rack before frosting.
4. To make frosting, beat sugar, butter, and remaining ¼ cup concentrate in medium bowl with mixer at medium speed. Beat in a few drops food coloring. Frost cupcakes and decorate with lemon candy.

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Chocolate Angel Food Cake is a light and fluffy chocolate cake. Perfect with summer strawberries and fresh whipped cream!

As a food blogger I hardly ever make the same thing twice.

It’s exciting and it’s fun but sometimes I just run out of things to make. When that happens my favorite way to find inspiration is to browse the food photography sites like Foodgawker or Tastespotting.

I tell you this because I saw a chocolate angel food cake on one of those recently. I saw it and thought, “Eww, why would you mess up angel food cake with chocolate?!”

Fast forward a week or so – I had a bunch of strawberries and all I could think about was making strawberry shortcakes with that cake!

The cake was fantastic! The cake was so light and the chocolate, while it was obviously there, was not overpowering at all. I didn’t even make shortcakes because the cake was perfect on it’s own.

Ingredients

• Cake flour – you want to use cake flour because it contains less protein than all-purpose flour which means it does not produce as much gluten and will give you a lighter, airy cake.
• Cocoa powder
• Powdered sugar
• Egg whites – the recipe calls for 1 ½ cups of egg whites and that ended up being 11 eggs for me. You may need more or less depending on the size of your eggs.
• Cream of tartar – this helps to stabilize the egg whites which helps the cake maintain it’s height and fluffy texture.
• Salt – just a tiny bit to help all the other flavors stand out.
• Vanilla
• Sugar

How To Make Chocolate Angel Food Cake?

• Prep. Triple-sift cake flour, cocoa, and powdered sugar.
• Beat egg whites. Combine egg whites, cream of tartar, salt, and vanilla. Beat until foamy. Gradually add sugar beating until meringue holds stiff peaks.
• Add dry ingredients. Sift flour-sugar mixture over the meringue and fold in gently just until the flour-sugar mixture disappears.
• Transfer. Place batter into an ungreased tube pan. Gently cut through batter with a knife to break up any air pockets.
• Bake. Bake at 375F for 30 to 35 minutes.
• Cool. Invert until cool.

How Long Is It Good For?

Chocolate angel food cake will be good for up to 5 days. Make sure to store it in an airtight cake container at room temperature.

Can You Freeze It?

You can freeze angel food cake for up to 3 months. I would slice whatever leftover cake you have and wrap them individually in plastic wrap and then place all of them in a freezer ziploc bag. That way you can take out one piece when you just need a little sweet treat.

When you are ready to enjoy it, let it sit at room temperature for a few hours until defrosted.

📖 Recipe

Yield: about 12 servings

Chocolate Angel Food Cake

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Chocolate Angel Food Cake is a light and fluffy chocolate cake. Perfect with summer strawberries and fresh whipped cream!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

• ¾ cup cake flour
• ¼ cup cocoa powder
• 1 ½ cups powdered sugar
• 1 ½ cups egg whites (I used 11)
• 1 ½ teaspoons cream of tartar
• ⅓ teaspoon salt
• 1 teaspoon vanilla
• 1 cup sugar

Instructions

1. Preheat oven to 375. Set aside a 10 x 4-inch tube cake pan; do not grease.
2. Triple-sift cake flour, cocoa, and powdered sugar. Set aside.
3. In a large mixing bowl, combine egg whites, cream of tartar, salt, and vanilla. Beat until foamy. Gradually add sugar beating until meringue holds stiff peaks.
4. Sift flour-sugar mixture over the meringue and fold in gently just until the flour-sugar mixture disappears.
5. Place batter into tube pan. Gently cut through batter with a knife to break up any air pockets. Bake for 30 to 35 minutes, or until a toothpick inserted near center comes out clean. Invert until cool.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 114mgCarbohydrates: 68gFiber: 1gSugar: 51gProtein: 6g

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Easter’s fast approaching so I wanted to get some fun dessert ideas up for anyone who’s needing them.

I love, love, love these coconut cupcakes. Toasted coconut is one of my favorite cupcake decorations and to turn it into a nest with Cadbury eggs in it? Perfection. You don’t have to use Cadbury eggs though – the malted milk ball ones are great or even the little egg-shaped gum.

I went ahead and did a coconut cupcake but I think the toasted coconut tastes great with a plain vanilla cake too. The frosting is coconutless but it’s flavored with almond and vanilla and goes amazingly with the toasted coconut up top.

📖 Recipe

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Coconut Cupcakes

Ingredients

For the cupcakes:

• ¾ pound 3 sticks unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 ½ teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese at room temperature
• ¾ pound 3 sticks unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon pure almond extract
• 1 ½ pounds confectioners’ sugar sifted

For the toasted coconut:

• 1 cup sweetened shredded coconut

Instructions

1. Preheat the oven to 325 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
5. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
6. Frost cupcakes and sprinkle toasted coconut (below) on top. Top with egg-shaped candy of choice.

To make toasted cupcake:

1. Preheat oven to 325F. Spread coconut onto a baking sheet in a single layer. Bake for 10 – 15 minutes, stirring every 3 minutes. Towards the end watch carefully because it will go from golden to burnt very quickly.

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Banana Upside Down Cake – moist vanilla cake baked on top of a layer of caramelized bananas and flipped upside down after baked. It’s delicous with a scoop of vanilla ice cream!

Bananas are a favorite around here and most of the time I can’t buy enough, but every few weeks we all get burned out on bananas and a bunch or 2 just sits on the counter until I finally turn it into banana bread. That happened this week, only I wasn’t into the whole banana bread idea.

This cake was one of the best cakes I’ve made. It was almost like banana bread except not as dense as a bread and with caramelized bananas on top. We topped it with homemade vanilla bean ice cream and it was incredible!

Ingredients

• Brown sugar – this is going in the “upside down” part of the cake and it will caramelize around the bananas and turn out really delicious.
• Unsalted butter – you are going to use butter in bother the topping and the cake itself.
• Maple syrup – just to add a litte more sweetness to the banana topping.
• Bananas – use ripe bananas for the best flavor.
• All-purpose flour
• Baking powder
• Ground cinnamon – cinnamon goes great with the bananas and brown sugar in this cake.
• Salt
• Granulated sugar
• Egg
• Vanilla
• Milk

How To Make Banana Upside Down Cake

• Melt butter, brown sugar, and maple syrup together 
• Pour butter mixture into a 9-inch cake pan
• Top with sliced bananas; set aside
• In a mixing bowl, sift flour, baking powder, cinnamon, and salt
• In a separate bowl, beat sugar and butter until light and fluffy
• Add egg and vanilla
• Beat flour mixture into the wet mixture alternating with milk
• Gently spoon batter over bananas
• Bake about 55 minutes or until a toothpick inserted into the center comes out clean
• Cool for about 30 minutes before inverting onto a serving platter

More Banana Recipes

• Cream Cheese Banana Bread
• Banana Cream Pie
• Banana Pudding
• Banana Muffins with Nutella Swirl
• PB&J Banana Bread 

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📖 Recipe

Yield: 12 servings

Banana Upside Down Cake

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Banana Upside Down Cake - moist vanilla cake baked on top of a layer of caramelized bananas and flipped upside down after baked. It's delicous with a scoop of vanilla ice cream!

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Ingredients

For the topping:

• 1 cup packed golden brown sugar
• ¼ cup (½ stick) unsalted butter
• 3 tablespoons pure maple syrup
• 3 large ripe bananas. peeled, cut diagonally into ¼-inch-thick slices

For the cake:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup granulated sugar
• 6 tablespoons (¾ stick) unsalted butter, room temperature
• 1 large egg
• ½ teaspoon vanilla extract
• 6 tablespoons milk

Instructions

To make the topping:

1. Preheat oven to 325F. Combine sugar and butter in heavy medium saucepan. Stir over low heat until butter melts and mixture is well blended. Pour into 9-inch-diameter cake pan with 2-inch-high sides. Spread to coat bottom of pan. Pour maple syrup over sugar mixture. Place banana slices in concentric circles, overlapping slightly and covering bottom.

To make the cake:

1. Stir flour, baking powder, cinnamon and salt in medium bowl to blend. Beat sugar and butter in another medium bowl until creamy. Add egg and vanilla; beat until light and fluffy. Beat in flour mixture alternately with milk in 3 additions. Spoon batter over bananas. Bake until tester inserted into center of cake comes out clean, about 55 minutes. Transfer cake to rack. Run knife around pan sides. Cool cake on rack 30 minutes. Place plate over pan; invert cake. Let stand 3 minutes, then gently lift off pan. Serve warm with whipped cream.

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  9-inch Cake Pan

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 142mgCarbohydrates: 47gFiber: 1gSugar: 34gProtein: 2g

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