Tag Archives: cream cheese

Apple Cider Cupcakes with Apple Cider Cream Cheese Frosting

So, the second recipe in the fall collection is something related to apples. With the huge success of the Pumpkin Cupcakes, I wanted to go with a cupcake and I recently have seen some people posting apple cider type ideas.

This recipe is very easy and did not take much time at all. I tripled the recipe so that I had enough cupcakes for three of the nursing units plus another baker’s dozen for my wife to take with her to work. Hi Stacy, Carol, Yasmin, Althea, Henry, Maria, Debbie, Paula, Cynthia, Annalyn, Angela, Laura, Becky and Evelyn!

Recipe adapted from Something Swanky



2 eggs
1 2/3 c. AP flour
1 c. apple cider
2/3 c. sugar
½ c. butter, softened
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. salt
1 tsp. vanilla


½ cup butter, softened
8 oz. reduced fat cream cheese, softened
2 tablespoons apple cider
1 teaspoon cinnamon
3-4 cups confectioners’ sugar



1. Whisk together all ingredients.
2. Fill cupcake liners 2/3 full and bake at 350º for 19 minutes.
3. Allow to cool in the pan for 5 minutes and then move cupcakes to cooling rack to cool completely.


Cream butter and cream cheese until light and fluffy. Add the apple cider and cinnamon, and gradually add the confectioners’ sugar one cup at a time. Frost cooled cupcakes with prepared frosting.


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Pumpkin Cupcakes with Maple Cream Frosting

October 1st seems to always offer the beginning of a magical period. The temperature in Southern California finally begins to become reasonable, smells (cinnamon and pine) and ingredients (pumpkins and apples) come into season, and the holidays are around the corner. October brings Halloween, November has Thanksgiving and December has Christmas.

I have drastically reduced my baking activities lately due to me starting school again. The combination of school and work plus the horrible temperatures of an extended summer make Sunday really the only day possible to bake. This past weekend I baked a double batch of Banana Bread, a double batch of Triple Chocolate Berry Bread and a batch of Peanut Butter Chocolate Chip Bars. However, I still was looking forward to something more in line with fall.

That brings us to the star of this post, Pumpkin Cupcakes with Maple Cream Frosting. These give us two flavors which remind me of fall and all of the happiness that this season offers.

The recipe is very easy (no serious mixing at all). The only unique ingredient is the canned pumpkin puree which is available year-round in any grocery store.



1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 extra-large eggs, at room temperature
1 cup canned pumpkin purée (8 ounces), not pie filling
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ cup vegetable oil
½ cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)


6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
¼ teaspoon Boyajian Natural Maple Flavor
½ teaspoon pure vanilla extract
2 cups sifted confectioners’ sugar



1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.


In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners’ sugar and mix until smooth.


Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.

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Triple-Lemon Cheesecake

I have never made a cheesecake.



I have heard many a horror story from others who have made them regarding their cakes overcooking, cracking on top, etc. All of these horror stories have been very daunting and I have never gotten the inspiration or nerve to attempt to make one. However, looking at this recipe, the list of ingredients and the directions seem not too challenging.

The cake came out wonderful. Only modification I would make would be to take out the lemon curd for about 10 minutes at room temperature, so that it is easier to apply.

Recipe source – Luscious Lemon Desserts


1½ cups graham cracker crumbs (about 12 graham crackers)
6 tablespoons unsalted butter, melted
1 cup sugar
1 tablespoon finely grated lemon zest
Three (3) 8-ounce packages cream cheese at room temperature
1 cup sour cream
2 tablespoons fresh lemon juice
3 large eggs
½ cup Lemon Curd, chilled


1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter the bottom and side of a 9-inch springform pan. Have ready a roasting pan. Put on a kettle of water to boil for the water bath.

2. Stir together the crumbs and butter with a fork in a medium bowl until combined well. Press the crumb mixture into the bottom of the pan. Bake for 8 to 10 minutes, or until the crust is set. Let cool on a wire rack. Reduce the oven to 325 degrees F.

3. Process the sugar and the zest in a food processor until the zest is finely ground.

4. Beat the cream cheese in a medium boel with an electric mixer, beginning on low speed and increasing to medium-high, until light and fluffy. Gradually add the sugar mixture, scraping down the side of the bowl with a rubber spatula, and continue beating until smooth. Add the sour cream and lemon juice and beat until combined well. Add the eggs one at a time, beating well after each addition.

5. Wrap the outside of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and set it in the roasting pan. Place it in the oven, and carefully pour in enough boiling water to reach halfway up the side of the springform pan.

6. Bake for 70 to 75 minutes, until the center is almost set but slightly jiggly. Do not overbake; the cheesecake will firm as it cools. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove from the bath and let cool on a wire rack. Remove the foil. Refrigerate the cheesecake in its pan, loosely covered, for at least 8 hours or overnight, until thoroughly chilled.

7. Run a table knife around the inside edge of the pan and remove the pan’s side. Spread the Lemon Curd over the top of the cheesecake. Let stand at room temperature for 20 minutes. Cut into wedges and serve.


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Red Velvet Cake

So the office staff was planning a small party for Linda’s birthday. We had all decided to do a pot-luck style meal for food, and I stated that I would make a cake. I had decided over the weekend to make Red Velvet Cake, and I was contemplating making it as cake pops. However, I have not used the machine at all yet, and did not want to experiment. I then changed my mind and wanted to go with cupcakes, which is the standard way that I usually make Red Velvet Cake. But, Sunday turned out to be extra busy around the house and the fact that we went to dinner late. So, I decided to go with a 9×13″ cake pan style cake. Very happy that I did. The recipe is the same recipe I use for the cupcakes, but I just used the pan rather than the individual cakes.

Recipe adapted from Terri Wahl’s recipe.

For the cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract
For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool. Once the cupcakes have cooled completely, I like to place them in the refrigerator for about 1-2 hours.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

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