DESSERT

Create your own delicious Mrs. Fields Chocolate Chip Cookies! This copycat recipe is soft, chewy, and requires no chill time! You can’t beat that!

Mrs. Fields Chocolate Chip Cookies are some of the most iconic cookies around. And for good reason – they’re delicious! But if you don’t live near a Mrs. Fields store, getting your hands on these cookies can be tricky.

Luckily, we’ve got a copycat recipe that is just as good as the real thing, and doesn’t require any chill time! So whether you’re craving Mrs. Fields Chocolate Chip Cookies or just want to try your hand at making them yourself, this recipe is for you.

This copycat recipe for Mrs. Fields Chocolate Chip Cookies yields cookies that are soft and chewy on the inside with a slight crunch on the outside – just like the real thing!

But my favorite part is that there’s no need to chill the dough before baking, so you can have Mrs. Fields Chocolate Chip Cookies in your oven in no time at all.

As soon as the craving strikes – you can have these cookies in less than 30 minutes!

Here are some commonly asked questions

About Mrs. Field’s Cookies

Mrs. Fields is a company that specializes in freshly baked cookies, brownies, and other treats. The company was founded in 1977 by Debbi Fields, and today has locations all over the United States and in several other countries.

Mrs. Fields is best known for its signature cookies, which come in a variety of flavors including chocolate chip, oatmeal raisin, and peanut butter. The company also offers a wide selection of other baked goods, including muffins, scones, and cupcakes.

In addition to cookies and other treats, Mrs. Fields also sells a variety of Gifts and Gift Baskets. These gifts can be sent to friends, family, or business associates, and include items such as cookie tins, mug sets, and gift cards. Mrs. Fields also offers a corporate gift program for businesses that want to send gifts to their employees or clients.

If you’re looking for a delicious treat, Mrs. Fields is the place to go. With a wide selection of cookies, brownies, and other baked goods, there’s something for everyone to enjoy. Mrs. Fields also offers a variety of gifts and gift baskets, making it easy to find the perfect present for any occasion.

For more information – please visit Mrs. Field’s website.

Does it matter if I use salted instead of unsalted butter in this recipe?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.

I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

Can I use imitation vanilla for this recipe?

You can use imitation vanilla instead of real vanilla extract in this recipe. Vanilla is in high demand and short supply as of late. This means that the price is going to go up, making imitation vanilla a more economical option.

To save on the cost of real vanilla extract, I make my own vanilla at home. To do this, soak three to five vanilla beans in vodka and store the mix in a mason jar in a cool, dry place.

Once the alcohol turns a rich dark brown color, it has extracted much of the vanillin from the beans, adopting their flavor. Use it as you would use ordinary vanilla extract. It does not go bad but should remain in a cool, dry place for the duration of its lifetime.

What does it mean to cream the butter and sugar together?

Creaming butter and sugar together is key to getting giving structure to your dough so that a cookie is light and fluffy. This is because you are incorporating air into the mix when you beat the butter.

When creaming your butter and sugar together, it is important to make sure that you start with soft butter. Add the butter and sugar to the mixing bowl and mix on medium speed for 2-3 minutes. You want to make sure that you stop when you get firm peaks. Be careful not to overmix because you will end up with an oily mix that fails to incorporate the air you need to make this recipe.

Why should I be careful to not overmix wet and dry ingredients together?

Note that at this phase of the recipe, we have already creamed our butter and sugar together and we are now adding the remainder of our dry ingredients. We want to be careful not to overmix because we just incorporated those valuable microscopic air bubbles into our butter to get that light, fluffy mix. If we were to overmix, we would get a more oily mixture that loses all of those air bubbles we worked so hard for. This will lead to flat, dense cookies.

Ingredients for Mrs. Fields Chocolate Chip Cookies

all-purpose flour
salt
baking soda
unsalted butter – softened
brown sugar – packed
granulated sugar
large eggs – room temperature
vanilla extract
chocolate chips semi-sweet or milk

How many cookies does this recipe make?

This recipe will make four dozen cookies. However, the quantities of our ingredients are mathematically easy to halve or double if you would like to make fewer or more cookies.

how to make copycat Mrs. Fields Chocolate Chip Cookies

How to Make Mrs. Fields Chocolate Chip Cookies

Preheat the oven to 350 degrees F.
Line baking sheets with parchment paper or a silicone mat. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
Add in the eggs and vanilla extract and mix until well combined.
Gradually add the flour mixture and mix until combined. Don’t overmix though.
Fold in the chocolate chips until mixed throughout.
Divide the batter using a cookie dough scoop or tablespoon and place portions on a prepared baking sheet about 2 inches apart.
Bake for 8-10 minutes for soft cookies, longer for crispy.
Remove from the oven and place the cookies on a wire rack to cool.
Store in an airtight container.

What if I do not want to make that many cookies? Can I freeze half of the dough for later?

Absolutely! Most cookie dough will freeze very well. You can expect it to have a frozen shelf life of up to three months before you will need to make another batch.

Why do I need to pack my brown sugar when measuring?

Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.

These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.

You can also make your own brown sugar with my Homemade Brown Sugar recipe.

How to store these chocolate chip cookies?

These chocolate chip cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.

Can I add other ingredients to the cookie dough?

Sure! Chocolate chip cookies are a great base for experimentation. Try adding nuts, dried fruit, or even different types of chocolate chips. Get creative and see what you come up with!

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

Can this recipe be doubled?

You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.

Don’t miss these other recipes using chocolate chips

80 Chocolate Chip Cookie Recipes
Bakery-Style Jumbo Chocolate Chip Muffins
Santa’s Favorite Chocolate Chip Cookies
Chocolate Chip Cookie Bars
Mint Chocolate Chip Cake
Mini Peanut Butter Chocolate Chip Cookies
Chocolate Chip Dessert Dip
Chocolate Chip Cookie Dough
Mint Chocolate Chip Skillet Cookie
Mint Chocolate Chip Ice Cream
Molasses Oatmeal Chocolate Chip Cookies

Do I need to chill the dough before baking?

No, this is a no-chill recipe so you can bake the cookies right away. This is perfect for when you want fresh, warm cookies but you don’t want to wait for the dough to chill.

Products I love when making chocolate chip cookies…

This super soft and chewy cookie recipe is EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chocolate chip cookies like these before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cookie recipe.

If you love this Mrs. Fields Chocolate Chip Cookies – Copycat recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

Classic Peanut Butter Cookies

This recipe for Classic Peanut Butter Cookies is simply the best for soft, chewy, and delicious cookies – straight out of great-grandma’s recipe tin. Best of all – these are an easy, NO-CHILL recipe!

Chocolate Chip Cookies without Brown Sugar

These Chocolate Chip Cookies without Brown Sugar are a super easy, no-chill cookie recipe. They are super soft and chewy, with buttery edges.

Soft Chocolate Sugar Cookies

These super Soft Chocolate Sugar Cookies (or Rudolph Cookies during the holiday season) are incredibly easy to make! You’ll love them!

Best Chocolate Chip Cookie Recipe

Simply the Best Chocolate Chip Cookie Recipe that’s soft, chewy, and packed full of chocolate chips. Great for any occasion, gifts, and more!

Ricotta Cookies

Ricotta Cookies are the tastiest cookies! This classic Italian treat is perfect for Christmas but so good that they’ll be on your cookie tray year round!

Chocolate M&M Cookies

Chocolate M&M Cookies are an easy no-chill cookie recipe. Packed with M&M’s & super soft and chewy – perfect for any occasion. Made super dark without food coloring – making them perfect for Halloween.

Strawberry Kiss Cookies

Adorable Strawberry Kiss Cookies made with strawberry ice cream cone chocolate Hershey kisses make the cutest blossom cookies ever. So soft and chewy with that delicious melted chocolate kiss make these great for birthdays, holidays, and more.

Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

M&M Cookie Recipe

This M&M Cookie Recipe is AMAZING. No chill time needed, these soft & chewy cookies are great for parties, potlucks, gift-giving & afternoon treats.

Copycat DoubleTree Hotel Cookies

Other Creative Copycat Recipes

Samoa Cookies

Lofthouse Sugar Cookies – Copycat Recipe

Star Crunch Cookies

Frosted Animal Cookies

Homemade Crunch Bars

Chocolate Malted Crunch Ice Cream

Copycat Girl Scout Lemonades

Do-Si-Dos Copycat Recipe

Thin Mint Cookies

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Print Recipe

Mrs. Fields Chocolate Chip Cookies

Create your own delicious Mrs. Fields Chocolate Chip Cookies! This copycat recipe is soft, chewy, and requires no chill time! You can’t beat that!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie

Servings: dozen cookies

Calories: 1252kcal

Ingredients

2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup unsalted butter softened (2 sticks )
1 cup brown sugar packed
½ cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
12 ounces chocolate chips semi-sweet or milk

Instructions

Preheat the oven to 350 degrees F.
Line baking sheets with parchment paper or silicone mat. Set aside.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
Add in the eggs and vanilla extract and mix until well combined.
Gradually add the flour mixture and mix until combined. Don’t overmix though.
Fold in the chocolate chips until mixed throughout.
Divide the batter using a cookie dough scoop or tablespoon and place portions on a prepared baking sheet about 2 inches apart.
Bake for 8-10 minutes for soft cookies, longer for crispy.
Remove from the oven and place the cookies on wire rack to cool.
Store in airtight container.

Nutrition

Fourth of July Cupcakes

Skip the store-bought, pre-made treats this year and make your own Fourth of July Cupcakes! These red, white, and blue desserts are perfect for celebrating America’s birthday.

What better way to celebrate the Fourth of July than with some patriotic cupcakes? These Fourth of July Cupcakes are the perfect treat for any holiday gathering.

Made with red, white, and blue batter, they’re sure to be a hit with family and friends alike. So fire up the grill, break out the fireworks and enjoy some Fourth of July cupcakes!

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What I love about these cupcakes is that we made them with a cake mix base – but added different ingredients than the box calls for. However, you can make these using your favorite homemade cupcake recipe if you like or try ours.

I guarantee everyone will swoon over these super-cute holiday cupcakes. They are always a hit at our patriotic celebrations!

holiday cupcakes

Here are some commonly asked questions

How should I store the cupcakes?

You can store the unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Once they are frosted, I recommend refrigeration because of the butter and dairy in the frosting.

Keep in mind that if you are using sanding sugar or nonpareils for your sprinkles – the colors will bleed when stored in a moist place like the fridge. The jimmies and star sprinkles should hold up fine to refrigeration.

Why does this recipe call for sour cream?

Though it seems kind of weird to put sour cream in a cake recipe, there are a couple of benefits that make it completely worth it! One reason one would want to use sour cream in their cake recipe is that the fat and whey content encourages moisture retention in the batter during the baking process. This leaves you with that moist cake that everyone strives for when making good cupcakes.

An additional reason is that the sour cream reacts well with the baking soda in the batter. This allows the batter to rise faster, giving you a lighter, fluffier final product.

What is the point of adding egg whites rather than the whole egg?

Adding egg whites rather than the whole egg is key to getting a white cake instead of a yellow cake. Though the yolk would add a richer flavor to your cake, the whites are the part that contains the fats and emulsifiers that allow for evenly blending ingredients in the batter and a softer final product.

Is food coloring unhealthy?

Not necessarily. Food coloring itself is not unhealthy. Some people have medical conditions and allergies that are agitated by food coloring. Additionally, some studies suggest that certain food dyes can lead to hyperactivity in children but the correlation between the two is somewhat murky.

Some people would rather not consume too much food coloring to reduce the number of dyes they ingest. There are many plant-based alternatives to artificial food dyes available for sale on the web. For example, some companies will use beet juice as a natural alternative to red dyes. Be sure to do your homework to find a product that best suits your interest. There are so many out there!

What are substitutions that I can make?

To save some time, just use store-bought frosting. You can use 3 whole eggs rather than the 4 egg whites, but the cake won’t be as white.

Ingredients for Fourth of July Cupcakes

Cupcakes

white cake mix
sour cream
vegetable oil
water
egg whites
clear vanilla extract – optional
red and blue liquid food coloring OR gel

Frosting

butter – softened
confectioner’s sugar
salt
clear vanilla extract
heavy cream or milk

Decorating

red and blue sanding sugar for decorating

What is another variation I can make?

This is great for the Fourth of July, but you can try it with other colors for parties and holidays.

How do I store buttercream frosting?

Buttercream frosting can be stored in an airtight container in the fridge for up to 2 weeks. Simply let it come to room temperature before using it.

Can I freeze buttercream frosting?

Yes, you can freeze buttercream frosting. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before using it.

How to Make Fourth of July Cupcakes

Cupcakes

Preheat the oven to 350°F.
Place 12 cupcake liners into cupcake tins. Set aside.
In the bowl of a stand or hand mixer, combine the cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
Divide the batter into 3 medium bowls (about 1 cup each).
Add red food coloring to one bowl, mixing well after each drop or two, until the batter is your desired shade of red (we did about 8-9 drops total). Repeat with another bowl and the blue coloring (we did about 6 drops total). Do not put any food coloring into the third bowl of batter.
If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen. The cupcake liners should be about ⅔ full. Do the opposite of this process if you want cupcakes with red on top.
Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled.

Frosting

Whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
Add the confectioner’s sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl halfway through mixing.
Add the vanilla and 3 tablespoons of the cream and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy.

Decorating

Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.

I do not have a mixer. Can I still make this frosting?

You can! Just know that this will take considerably more time and effort to get it to the right consistency.

To make this frosting by hand, a large bowl and wooden spoon will do the trick. Be sure that your butter is extra soft to cut back on the amount of work you must put into adequately blending your ingredients.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

Should I use liquid or powdered food coloring in this recipe?

For this recipe, the type of food coloring you decide to use is interchangeable. Typically, liquid food coloring contains a bit of water and can make your batter runnier if used in excess. In situations where your recipe is moisture sensitive, powdered food coloring will be best.

You can also use gel food coloring – adjusting the amount to your desired shade. For this recipe, feel free to use what you are comfortable with.

Can I use imitation vanilla for this recipe?

To save on the cost of real vanilla extract, I make my own vanilla at home. To do this, soak three to five vanilla beans in vodka in a mason jar and store the jar in a cool, dry, and dark place. Once the alcohol turns a rich dark brown color, it has extracted much of the vanillin from the beans, adopting its flavor. Use it as you would use ordinary vanilla extract. It does not go bad but should remain in a cool, dry place for the duration of its lifetime.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Will using milk instead of heavy cream change the way that the frosting turns out?

Being that heavy cream has a much higher fat content than milk, you will notice that your frosting is less creamy and thick when making this substitution. However, the difference can be subtle. You should avoid trying to balance the difference in fat content by adding more butter since you will also be adding more oils to the mix, potentially making your frosting runny.

My frosting is runny. How do I fix it?

Runny frosting can be a frustrating development when you are trying to complete your cake recipe. If you find that your frosting is runny, simply try adding more confectioner’s sugar to the mix. This will allow for the absorption of more oils and moisture throughout the mix, giving it a thicker consistency.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Can I make these cupcakes without cake mix?

You bet! I have a great homemade vanilla cupcake recipe that you can use as the base for these cupcakes. Once you have the batter mixed – then follow the steps below for separating and tinting to make the colors before baking. You can also try the multi-colored frosting method included in that recipe post.

Tips:

Use a toothpick to more easily spread the layers in the cupcake liners.
Do not overcook the cupcakes, as this can make the blue tops turn green.
Be sure to get all of the batter out of the bowl when dividing. All of the batter will be needed to create even layers.
The listed amount of food coloring is how much I used, but add as much as you want for your desired color.

What’s The Secret To Moist Cupcakes?

The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.

Products I love when making Fourth of July Cupcakes…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.

Decorations, optional

plastic decorator bag
#1M decorator tip or your favorite

If you love this easy Patriotic cupcake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!

July 4th Rice Krispie Treats

We all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!

4th of July Jello Shots

4th of July Jello Shots are a classic summer party favorite. Made with red wine and blackberry brandy for the taste of sangria – they are perfect for any holiday celebration!

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

4th of July Truffles

Celebrate with these delicious no-bake 4th of July Truffles. Easy to make with chocolate Oreo truffles and red white and blue chocolate!

Patriotic Mini-Cheesecakes

Patriotic Mini-Cheesecakes are an easy mini cheesecake recipe topped with macerated strawberries & blueberries. They are the perfect red, white & blue recipe to help you celebrate Memorial Day or 4th of July!

Patriotic Pinwheel Cookies

Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.

No-Bake Cheesecake Cups

No-Bake Cheesecake Cups are a quick dessert recipe perfect for any occasion. These ones are patriotic for the 4th of July! Definitely the BEST cheesecake in a jar- ever!

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

Red White, and Blue Cupcakes

Whether you’re hosting a Fourth of July barbecue or a Memorial Day picnic, these Red White, and Blue Cupcakes are sure to be a hit.

Jello Jigglers Recipe

This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.

If you love this recipe for Fourth of July Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Fourth of July Cupcakes

Skip the store-bought, pre-made treats this year and make your own Fourth of July Cupcakes! These red, white, and blue desserts are perfect for celebrating America’s birthday.

Prep Time40

Cook Time20

Total Time1

Course: Dessert

Cuisine: 4th of July, American

Keyword: cupcakes, patriotic

Servings:

Calories: 257kcal

Equipment

1 cupcake pan
1 Mixer – either a stand or handheld

Ingredients

Cupcakes

15.25 ounces white cake mix should be 1 box/package
¾ cup sour cream
½ cup vegetable oil
½ cup water
4 egg whites
1 teaspoon clear vanilla extract optional
red and blue liquid food coloring 8-9 red drops, 6 blue drops OR gel

Frosting

½ cup butter softened
3 cups confectioner’s sugar
⅛ teaspoon salt
1 ½ teaspoons clear vanilla extract
3-4 tablespoons heavy cream or milk

Decorating

red and blue sanding sugar for decorating

Instructions

Cupcakes

Preheat the oven to 350°F.
Place 12 cupcake liners into cupcake tins. Set aside.
In the bowl of a stand or hand mixer, combine the cake mix, sour cream, oil, water, egg whites, and vanilla extract. Mix on low speed for 30 seconds, then scrape the edges of the bowl. Beat on medium speed for 2 minutes longer, scraping the edges when necessary, until well combined.
Divide the batter into 3 medium bowls (about 1 cup each).
Add red food coloring to one bowl, mixing well after each drop or two, until the batter is your desired shade of red (we did about 8-9 drops total). Repeat with another bowl and the blue coloring (we did about 6 drops total). Do not put any food coloring into the third bowl of batter.
If you want cupcakes with blue on top, start by spooning 1 tablespoon of red batter into the bottom of the cupcake liners; spread evenly. Next, spoon 1 tablespoon of white batter on top of the red; spread evenly so that no red batter can be seen underneath. Lastly, spoon 1 tablespoon of blue batter; spread evenly so no white batter can be seen. The cupcake liners should be about ⅔ full. Do the opposite of this process if you want cupcakes with red on top.
Bake the cupcakes for 18-20 minutes or until an inserted toothpick comes out clean. Before adding frosting, make sure that the cupcakes are completely cooled.

Frosting

Whip the butter using an electric mixer until it is lighter in color and the consistency is slightly fluffy (about 1-2 minutes).
Add the confectioner’s sugar and salt. Beat for 1 minute until well combined and scrape the sides of the bowl half way through mixing.
Add the vanilla and 3 tablespoons of the cream and beat for 1 minute. Slowly add more cream, if needed, to achieve the desired consistency. Whip for another minute or so until light and fluffy.

Decorating

Spread or pipe the frosting onto the cupcakes. Sprinkle tops with the sanding sugar and serve.

Nutrition

Unicorn Cake Design

Creating this Unicorn Cake Design is nothing short of a magical adventure. It’s the perfect cake to make for special occasions, such as a child’s birthday or a whimsical baby shower.

This cake is a feast for the eyes with its colorful mane and fondant horn. It also tantalizes the taste buds with its delicate vanilla cake and creamy frosting. We made it for my little girl’s birthday and you should have seen her face when it came out!

This unicorn-themed cake will have your kids and family members jumping up and down as you reveal it on your next special day!

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Blueberry Hand Pies

The perfect portable treat, these Blueberry Hand Pies are made with a flaky pie crust and filled with juicy berries. A perfect dessert for the 4th of July or any summer party!

What would you say if I told you that you could have your own hand pies in just a few easy steps? Blueberry hand pies are a perfect treat for the season.

You won’t believe just how easy these are to make – plus they are SUPER DELICIOUS! They are definitely a summertime favorite.

If you are looking for a delicious summer dessert, these blueberry hand pies are the perfect treat! These individual pies are packed with sweet blueberries and have a flaky, buttery crust.

Serve them warm with a scoop of ice cream or enjoy them straight from the fridge. Either way, these hand pies will be a hit!

Here are some commonly asked questions

What is a hand pie?

A hand pie is a type of turnover made with a pie crust or biscuit dough that is filled with fruit, meat, or other fillings. They can be baked or fried and are usually small enough to be held in one hand.

Hand pies are believed to have originated in the British Isles, but they are now popular all over the world.

What is the difference between a hand pie and a turnover?

A turnover is similar to a hand pie, but it is usually made with dough that is more like a biscuit or pastry. Turnovers are also usually larger than hand pies.

Can these be made in the air fryer?

Yes, they can! To make them in the air fryer – Place the filled pies in the air fryer basket and at 375F until golden brown– about 5 minutes. Repeat with the remaining hand pies that didn’t fit in the basket the first round.

What are some other fillings for hand pies?

In addition to blueberries, other popular fruit fillings for hand pies include apples, cherries, and peaches. For savory hand pies, common fillings include meat, cheese, and vegetables.

Can these be made with canned pie filling?

Yes – but because it already has a lit of liquid as the base, you might want to reduce the amount of filling you add before baking. If you over-fill them with a filling like that, they are likely to bake out and make a huge mess.

You can also use my homemade blueberry pie filling if you wish.

Can these hand pies be frozen?

For unbaked hand pies, Prepare them up to the point of needing to bake them. Freeze them on a baking sheet until solid. Transfer to an airtight container or freezer bag for storage. You don’t need to thaw them before baking, but you will have to add a few minutes to the bake time.

For baked hand pies, Allow them to cool, then transfer them to an airtight container or freezer bag. Allow them to thaw at room temperature for an hour or two before eating. If you like, you may warm them in the oven or microwave. The texture of a freshly baked pie may be different than that of one that has been frozen and defrosted.

Ingredients for Blueberry Hand Pies

refrigerated pie crusts or homemade
fresh blueberries
granulated sugar
lemon juice
cornstarch
lemon zest
egg
milk

Coarse sugar can be lightly sprinkled over the crusts before baking.

Do I have to use a refrigerated pie crust?

Nope, not at all. I used the refrigerated crust just to show how easy it is to whip these together with just a handful of ingredients. But most of the time I make my famous never fail homemade pie crust and they turn out AMAZING!

How to Make Blueberry Hand Pies

Preheat the oven to 400F.
Line a baking sheet with parchment paper. Set aside.
Lightly flour a smooth, flat work surface and unroll the crusts. Or make your dough and roll it out.
Using a lightly floured 2” round cookie cutter, cut out as many circles as possible (usually 8 per crust).
In a small bowl, stir together the blueberries, sugar, lemon juice, cornstarch, and lemon zest.
Fill the center of half of the cutout dough with the blueberry mixture, making sure to leave a ¼” border around the edges.
In a small bowl, whisk together the egg and milk until well combined.
Brush the edges of the filled circles with the egg wash and place the second (unfilled) dough rounds on top.
Crimp the edges of all the pies with a fork and cut a few slits in the middle of each pie.
Brush the top of the pies with the egg wash.
Place the pies on the prepared baking sheet and then bake the pies until golden brown– about 15-18 minutes.
Enjoy while warm!
Store any leftover pies in an airtight container in the fridge for up to one week.

Can hand pies be made ahead of time?

Yes! Hand pies can be baked or fried ahead of time and then frozen. When you’re ready to enjoy them, simply thaw the hand pies and reheat them in the oven or microwave.

What else can I make with blueberries?

We usually have a ton of blueberries from the garden this time of year. Here are some of our favorite recipes to make with them.

Products I love when making blueberry hand pies…

This easy hand pie recipe is SUPER SIMPLE and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made something like hand pies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this quick dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy hand pies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Blueberry Pie Bars

This Blueberry Pie Bars Recipe is the perfect dessert recipe for blueberry lovers. Loaded with fresh blueberries, these buttery bars are great for any occasion.

Air Fryer Apple Hand Pies

Air Fryer Apple Hand Pies are the perfect fall dessert! They are easy and quick to make in the air fryer and positively delicious too.

Blueberry Cobbler Bars

Blueberry Cobbler Bars are a simple and easy summer treat with a rich buttery texture & pop of blueberry in every bite. Perfect for all those summer berries

Banana Pudding Recipe

This banana pudding recipe is perfect for any easy dessert, potluck dish, or even a school lunch. It’s creamy and sweet with a hint of vanilla.

Make a Root Beer Float

Check out how to Make a Root Beer Float! With bubbly root beer and creamy vanilla ice cream, it’s a great way to cool down and enjoy a treat!

Blueberry Cobbler : Just 3 Ingredients

Blueberry Cobbler is one of my favorite blueberry desserts. It certainly tops the list for delicious 3 ingredient recipes that everyone loves. This cobbler recipe is super easy too.

A freshly baked blueberry cobbler served in a dish, with a golden-brown, crumbly topping and juicy blueberries bubbling through, ready to be enjoyed.

One Bowl Brownies

These One Bowl Brownies are so incredibly easy. Moist & chewy chocolate brownies made in one bowl. Absolutely the best recipe out there.

How to Make a Chocolate Milkshake

Learn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!

Lemon Lush Dessert

Lemon Lush Dessert has a buttery shortbread layer topped with sweetened cream cheese, creamy lemon pudding, and whipped cream. It’s a lemon-lovers dream and absolutely delicious!

If you love this recipe for Blueberry Hand Pies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Blueberry Hand Pies

The perfect portable treat, these Blueberry Hand Pies are made with a flaky pie crust and filled with juicy berries. A perfect dessert for the 4th of July or any summer party!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: blueberry, hand pies

Servings: pies

Calories: 169kcal

Ingredients

14 ounces refrigerated pie crusts or homemade
1 cup fresh blueberries
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
½ teaspoon lemon zest
1 large egg
2 tablespoons milk

Instructions

Preheat the oven to 400F.
Line a baking sheet with parchment paper. Set aside.
Lightly flour a smooth, flat work surface and unroll the crusts. Or make your dough and roll it out.
Using a lightly floured 2” round cookie cutter, cut out as many circles as possible (usually 8 per crust).
In a small bowl, stir together the blueberries, sugar, lemon juice, cornstarch, and lemon zest.
Fill the center of half of the cutout dough with the blueberry mixture, making sure to leave a ¼” border around the edges.
In a small bowl, whisk together the egg and milk until well combined.
Brush the edges of the filled circles with the egg wash and place the second (unfilled) dough rounds on top.
Crimp the edges of all the pies with a fork and cut a few slits in the middle of each pie.
Brush the top of the pies with the egg wash.
Place the pies on the prepared baking sheet and then bake the pies until golden brown– about 15-18 minutes.
Enjoy while warm!
Store any leftover pies in an airtight container in the fridge for up to one week.

Notes

Coarse sugar can be lightly sprinkled over the crusts before baking.

Nutrition

Jello Popsicles

Jello Popsicles are an easy-to-make No-Drip Popsicle recipe. Make them in these fun colors or customize them for your summer parties.

Summertime is all about yummy, refreshing treats to cool down with on hot days. Nothing says summer quite like homemade Jello Popsicles!

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Chocolate Chip Cookies without Brown Sugar

These Chocolate Chip Cookies without Brown Sugar are a super easy, no-chill cookie recipe. They are super soft and chewy, with buttery edges.

Last summer we were moving – which means that we were living in a sea of boxes and most of our things were packed. But the kids wanted to make cookies and I couldn’t find some of my ingredients, including my brown sugar.

Normally I would just make more of my own homemade brown sugar, but I also couldn’t find my molasses either. So, we improvised by whipping up these super soft Chocolate Chip Cookies made without brown sugar and using a variety of chocolate chips.

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Red White and Blue Popsicles

Embrace the spirit of summer and patriotism with our delightful Red White and Blue Popsicles. This homemade icy delight is a perfect treat for a hot summer day, and its festive appearance makes it the star of any Fourth of July party.

Crafted with simple and healthy ingredients, these patriotic popsicles are guaranteed to be a hit among kids and adults alike!

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Oreo Frosting

If you love Oreo Cookies – you are in for a treat! Making this sweet buttercream Oreo Frosting is just so easy and great on any flavor of cake! With the perfect amount of crushed Oreo cookies mixed in, it has the most incredible cookies and cream flavor. Perfect for any occasion.

Oreo cookies and cream frosting is the perfect combination of sweet and rich flavors. Not only is it easy to make but it can be used on a variety of desserts.

We love adding it to basic chocolate cupcakes, but the sky is the limit to the desserts this can be paired with. It is definitely for the serious Oreo lovers out there.

My friends – what I really love about this frosting is that it tastes just like the cookie itself. Not just buttercream frosting with cookies mixed in.

By adding the whole cookie crushed into the frosting, instead of just the cookie portion (reserving the filling), it gives the base of the frosting that flavor of the filling itself. IT IS INCREDIBLE!

Oreo Cookie Frosting

best cookies and cream buttercream frosting

Here are some commonly asked questions

How much frosting does this make?

This frosting recipe should make enough to decorate 12-15 cupcakes, depending on how much you pipe on. If you are spreading it on, you could probably decorate up to 24 cupcakes.

If you want to make this recipe for a cake, this should be enough to fill an 8-9″ 3-layer cake. You will need to make at least 1-3 more batches for a crumb coat, frosting layer, and any piped decorations.

What is the best way to store leftover Oreo frosting?

Simply keep it refrigerated in an airtight container for up to 7 days. This should keep well when chilled – make sure it isn’t left out at room temperature for too long.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.

What are Oreo cookies?

Oreo cookies are a classic cookie that most people have grown up with. They are chocolate cookies with a creamy filling in the middle. The cookies are then crushed and used as a topping or filling for various desserts.

Oreo Cookie History

Even though the Oreo cookie is one of the most popular cookies around, the idea of a chocolate sandwich cookie with a cream filling was actually originally created by the Sunshine Biscuits company in 1908. They called it the Hydrox – which is still around to this day.

Nabisco saw the popularity and quickly came up with their own version, with a richer chocolate flavor. It wasn’t long before its sales surpassed the Hydrox and Oreo became synonymous with the phrase “cookies and cream”.

Are Oreos the same as cookies and cream?

Basically, Oreo is the most popular brand of cookies and cream cookies.

Ingredients for Oreo Frosting

crushed Oreo cookies
butter – softened
confectioner’s sugar
milk
vanilla extract

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How to Make Oreo Frosting

Place the Oreo cookies in a zip-top bag. Close the bag and use a rolling pin to crush the cookies into small pieces if you plan on piping the frosting onto a cupcake. If you plan on spreading it onto your dessert- you can leave the pieces a bit larger.
Place the butter in a mixing bowl and beat well until creamy.
Slowly mix in half of the confectioner’s sugar and the vanilla.
Once mixed – then stir in the remaining confectioner’s sugar and the milk until well blended.
Fold in the crushed cookies until completely mixed throughout.
Transfer the frosting into a pastry piping bag and swirl it onto the tops of the cupcakes.
Top with an Oreo cookie for decoration.

Don’t miss these other great recipes using Oreo cookies

What should I do if my Oreo buttercream frosting is too thick or too thin?

Having your frosting turn out too thick or too thin can happen for a few reasons. This can be attributed to the temperature of your room, how soft the butter is, how you measured the dry ingredients, and even how long you worked the ingredients together.

Fortunately, this is a simple fix. If your frosting is too thin, just add a bit more confectioner’s sugar – little bits at a time. Use no more than 1/4 cup with each addition and try folding it in with a rubber spatula instead of a beater.

To thin the frosting – make sure it is at room temperature and then mix in 1-2 tablespoons of milk. This should be enough to thin it out – but you can add another splash or two until you achieve the desired consistency.

cookies and cream frosting

Can I use Oreo frosting on other desserts?

Absolutely! Oreo frosting is delicious on a variety of desserts. Try it on cookies, cake, waffles, pancakes, or even just eat it with a spoon. I won’t judge, but I might join you.

What cakes can I use this on?

This frosting is great for so many different cake flavors. Here are some of our favorites…

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Try these other great frosting recipes too

Products I love when making cookies and cream frosting…

This frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made frosting from scratch before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy Oreo Frosting recipe, you’re going to love these other Oreo treats too. Please click each link below to find the easy, printable recipe!

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

No Bake Peppermint Oreo Bars

No Bake Peppermint Oreo Bars are made with marshmallows, crushed Oreo cookies and peppermint. These are the perfect easy holiday treat this time of year!

Easy Oreo Cannoli Cream Pie

Easy Oreo Cannoli Cream Pie is a simple no-bake pie recipe that is perfect for all the holiday parties & family gatherings. It will top the favorites list!

Oreo Banana Cream Pie

No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake is a simple & easy dessert recipe for OREO & cheesecake lovers alike. Perfect for parties, holidays & potlucks. It’s delicious!

Oreo New York Cheesecake

Oreo New York Cheesecake is the easiest recipe for cheesecake you’ll find. Thick, dense & loaded with Oreo cookies, this perfect New York cheesecake is so simple, it’s positively fool-proof!

Oreo Cheesecake Cookie Dough

Oreo Cheesecake Cookie Dough is a delicious egg-free that is ready in just 5 minutes. Loaded with Oreos, this edible dough is a favorite!

Oreo Cake Mix Donuts

Oreo Cake Mix Donuts, Moist & light milk chocolate donuts made simply from cake mix & topped with a cream glaze & crumbled Oreo Cookies. Great Breakfast!

Cake Batter Oreo Cheesecake Dessert

This Cake Batter Oreo Cheesecake Dessert is the perfect no bake treat to get you through the warm months. Cake batter Oreos & creamy cheesecake flavor is heaven.

If you love this recipe for Homemade Oreo Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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Oreo Frosting

If you love Oreo Cookies – you are in for a treat! Making this sweet buttercream Oreo Cookie Frosting is just so easy and great on any flavor of cake! With the perfect amount of crushed Oreo cookies mixed in, it has the most incredible cookies and cream flavor. Perfect for any occasion.

Prep Time10

Course: Dessert

Cuisine: American

Keyword: buttercream, cookie, frosting, oreo

Servings: cups

Calories: 355kcal

Ingredients

1¼ cup crushed Oreo cookies
1 cup butter – softened
4 cups confectioner’s sugar
⅓ cup milk
2 tsp vanilla extract

Instructions

Place the Oreo cookies in a zip-top bag. Close the bag and use a rolling pin to crush the cookies into small pieces if you plan on piping the frosting onto a cupcake. If you plan on spreading it onto your dessert- you can leave the pieces a bit larger.
Place the butter in a mixing bowl and beat well until creamy.
Slowly mix in half of the confectioner’s sugar and the vanilla.
Once mixed – then stir in the remaining confectioner’s sugar and the milk until well blended.
Fold in the crushed cookies until completely mixed throughout.
Transfer the frosting into a pastry piping bag and swirl it onto the tops of the cupcakes.
Top with an Oreo cookie for decoration.

Nutrition

Old Fashioned Sour Cream Donuts

There’s nothing like the taste of Old Fashioned Sour Cream Donuts. These donuts are light and fluffy on the inside with a deep golden brown, crispy edge. With these old-fashioned sour cream donuts, you simply can’t go wrong.

This is the best and easiest recipe for donuts made with sour cream. They’re light and tender with a beautiful sweet sugar glaze on top.

Perfect when paired with coffee or orange juice on a weekend morning. If you love old-fashioned donuts, you will absolutely love this recipe.

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When we lived in the city we would pick up donuts almost every Saturday morning. Then when Uber eats became a thing – there was never a weekend when we didn’t have donuts on hand for breakfast.

Now that we are out of the city, we don’t have a donut shop within 100 miles – so we are making our own. My daughter loves the old-fashioned variety, while I prefer cake and the hubs loves fritters.

Since we already make our favorites pretty regularly, we decided to whip up some old-fashioned donuts, which made her so happy.

Here are some commonly asked questions

How to store leftover donuts

Our cream donuts are best eaten the same day they’re made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days.

What is the difference between sour cream donuts and regular donuts?

Sour cream donuts are made with sour cream in the batter, which gives them a delicious tang. Regular donuts are usually made with milk or buttermilk.

Can sour cream donuts be frozen?

Yes, sour cream donuts can be frozen. Just place them in a freezer-safe container or bag and they’ll keep for up to 3 months.

What’s the best way to reheat sour cream donuts?

You can microwave them for 15-20 seconds. I don’t recommend any more than that. Keep in mind that the glaze will melt when reheating, which could make the donuts a bit soggy as it soaks into them.

Ingredients for Old Fashioned Sour Cream Donuts

cake flour
baking powder
salt
nutmeg
unsalted butter – room temperature
granulated sugar
egg yolks – room temperature
sour cream
Oil for frying

Glaze

confectioner’s sugar
unsalted butter – melted and slightly cooled
vanilla extract
hot water milk or half-and-half

Why is it called an old-fashioned donut?

Old fashioned sour cream donuts are called old fashioned because they’re made with sour cream instead of milk or buttermilk. This gives them a delicious tang that sets them apart from other types of donuts.

Plus, they’re the perfect size for a quick breakfast or snack.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

How to Make Old Fashioned Sour Cream Donuts

In a medium bowl, whisk together the cake flour, baking powder, salt and nutmeg.
In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar until it becomes a sand-like consistency, about 1 minute.
Add the egg yolks and beat until well combined, scrape down the sides of the bowl.
Add the dry ingredients in 3 additions, mixing on low, just until combined, alternate with sour cream and scraping down the sides of the bowl in between additions.
The dough should be smooth and slightly sticky. If it’s too sticky, mix in 1 more tablespoon of cake flour.
Cover bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until firm. This could vary depending on the temperature of your room while mixing the dough.
On a floured surface, roll the dough out to ½ inch thick.
Use a donut cutter with a hole in the center, dip it in flour before each cut to prevent sticking and cut out the donuts.
Place the cut dough on a parchment-lined baking sheet and place it in the refrigerator while the oil is heating. The dough should be slightly cold before frying.
To fry the donuts, add 2-3 inches of oil into a heavy-bottomed pan or large Dutch oven heated to 325 degrees F. (this is easiest when using a thermometer attached to the side of the pot)
Fry the donuts a few at a time for 2-3 minutes on each side, depending on the size of your pan.
Be sure to keep an eye on the thermometer and adjust the stove temperature if needed.
Remove the donuts from the pan when they are golden brown and place them on a wire rack to drain.

Glaze

Whisk together the confectioner’s sugar, melted butter, vanilla, and milk in a small bowl until smooth.
While donuts are still warm, submerge the top side of the donuts into the glaze and place them back on the cooling rack, glaze side up.
Donuts are best served on the same day.

Do I have to use cake flour?

In short- yes. Light and delicate donuts similar to those from the bakery can be made with purchased cake flour.

Homemade cake flour replacements don’t really work, and all-purpose flour will not produce donuts with the same delicate texture as what you get with commercially-made cake flour.

When you use unbleached flour, the donuts won’t absorb as much moisture, resulting in crumbling cakes when fried.

how to make Old Fashioned Sour Cream Donuts

Do I have to fry this recipe?

Yes – this dough must be fried. This recipe will not yield the proper results when baked. Some have tried it in an air fryer with success. I can’t attest to the texture of the air fried donuts nor can I tell you how much time you would need to cook them for. I have not tried it yet.

Also – be sure to use fresh oil. Don’t try to reuse oil from chicken or french fries or tortillas. That oil will have remnants of flavor from those other things you cooked in there. Plus – oil from cooking things like chicken should always be discarded after one use anyway.

Don’t forget to fry up those donut holes too!

Do I really have to chill the dough?

Yes – please don’t skip this part. Chilling the dough is essential to the dough being at the right temperature when it hits the oil – making the perfect texture when done cooking.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Products I love when making homemade donuts…

This donut recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this donut recipe. (you can also SHOP MY FAVORITES in my store)

recipe for Old Fashioned Sour Cream Donuts

If you love this old-fashioned donut recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!

Strawberry Donuts

Moist, delicious Strawberry Donuts are topped with a sweet pink and white glaze. Baked, not fried – so easy and ready in just 30 minutes.

Apple Cider Donut Holes

Apple Cider Donut Holes are an easy breakfast recipe made with a simple apple cider batter and baked in a mini muffin tin, then rolled in a cinnamon and sugar coating. They are positively scrumptious!

Pumpkin Butter Donuts

Pumpkin Butter Donuts, an easy baked mini donut recipe with homemade pumpkin butter. Makes a delicious treat with your morning coffee or an afternoon snack.

Air Fryer Maple Glazed Donuts

Air Fryer Maple Glazed Donuts are a quick & easy breakfast recipe that’s ready in just 15 min. Great for weekends, check out the other glaze flavors too.

Blueberry Pie Donuts

Baked Churro Donuts

Baked Churro Donuts are an easy homemade donut recipe. Coated in cinnamon & sugar they taste just like the churros you get at Disneyland. Delicious!

Oreo Cake Mix Donuts

Oreo Cake Mix Donuts, Moist & light milk chocolate donuts made simply from cake mix & topped with a cream glaze & crumbled Oreo Cookies. Great Breakfast!

Raspberry Chocolate Chip Donuts

Air Fryer Doughnut Holes with Chocolate Sauce

Air Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.

If you love this recipe for Old Fashioned Sour Cream Donuts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Old Fashioned Sour Cream Donuts

Prep Time15

Cook Time25

Chill1

Total Time1 40

Course: Breakfast

Cuisine: American

Keyword: donut, old fashioned, sour cream

Servings: donuts

Calories: 212kcal

Equipment

1 heavy-bottomed pan or Dutch oven
1 donut cutter

Ingredients

2 ½ cups cake flour
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon nutmeg
2 tablespoons unsalted butter room temperature
½ cup granulated sugar
2 large egg yolks room temperature
⅔ cup sour cream
Oil for frying

Glaze

2 cups confectioner’s sugar
4 tablespoons unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
2-3 tablespoons hot water milk or half-and-half

Instructions

In a medium bowl, whisk together the cake flour, baking powder, salt and nutmeg.
In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar until it becomes a sand-like consistency, about 1 minute.
Add the egg yolks and beat until well combined, scrape down the sides of the bowl.
Add the dry ingredients in 3 additions, mixing on low, just until combined, alternate with sour cream and scraping down the sides of the bowl in between additions.
The dough should be smooth and slightly sticky. If it’s too sticky, mix in 1 more tablespoon of cake flour.
Cover bowl with plastic wrap and chill in the refrigerator for at least 1 hour or until firm. This could vary depending on the temperature of your room while mixing the dough.
On a floured surface, roll the dough out to ½ inch thick.
Use a donut cutter with a hole in the center, dip it in flour before each cut to prevent sticking and cut out the donuts.
Place the cut dough on a parchment-lined baking sheet and place it in the refrigerator while the oil is heating. The dough should be slightly cold before frying.
To fry the donuts, add 2-3 inches of oil into a heavy-bottomed pan or large Dutch oven heated to 325 degrees F. (this is easiest when using a thermometer attached to the side of the pot)
Fry the donuts a few at time for 2-3 minutes on each side, depending on the size of your pan.
Be sure to keep an eye on the thermometer and adjust the stove temperature if needed.
Remove the donuts from the pan when they are golden brown and place them on wire rack to drain.

Glaze

Whisk together the confectioner’s sugar, melted butter, vanilla and milk in a small bowl until smooth.
While donuts are still warm, submerge the top side of the donuts into the glaze and place them back on the cooling rack, glaze side up.
Donuts are best served on the same day.

Nutrition

Patriotic Mini-Cheesecakes

By Kleinworth & Co 28 Comments

Can you believe that we just celebrated Memorial Day? That means that this year is nearly half over already. The year is flying by.

We typically don’t make plans for holiday weekends. Holidays- when everyone else is out recreating- is when hubs is the busiest at work. So we celebrate a bit early.

Yep- we had a little Memorial Day celebration last weekend that consisted of eating & family time. I know- exciting right!

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Red White and Blue Cupcakes

Whether you’re hosting a Fourth of July barbecue or a Memorial Day picnic, these Red White, and Blue Cupcakes are sure to be a hit.

Looking for a festive and patriotic way to celebrate your upcoming holiday? Red, white, and blue cupcakes are the perfect treat!

To make these patriotic cupcakes, start with a simple white chocolate cupcake recipe. Once your cupcakes are baked and cooled, it’s time to decorate with some fun colored buttercream frosting.

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When it comes to holidays – my favorites are the patriotic ones. It could be that I love red, white and blue together. It could also be that all those holidays fall during the summer months when the weather here couldn’t be more glorious and I can finally shed the extra layers.

I’m not sure – but what I do know is that these white chocolate cupcakes topped with a swirl of red, white, and blue buttercream frosting make my heart go pitter-patter.

white chocolate cupcakes

You see – my son was heading to a friend’s birthday party and he wanted to bring him some super patriotic cupcakes. I had been wanting to make these swirl-frosted cupcakes for years and this was my chance to finally do it.

Unfortunately, there were a number of factors that made the cupcakes flop. The room was too warm making the frosting melt, the swirls not turning out as pretty as I wanted. It was a bummer.

So I worked on it, each summer for the last few until I got it just right. I’m so thrilled to share them with you now.

I know you’ll love them as much as we do and you can wow your friends when you tell them they didn’t come from a bakery!

Here are some commonly asked questions

What is the best way to store Red White and Blue Cupcakes?

You can store the unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Once they are frosted, I recommend refrigeration because of the butter and dairy in the frosting.

What’s The Secret To Moist Cupcakes?

Ingredients for White Chocolate Cupcakes

butter – softened
granulated sugar + extra for the egg whites
white chocolate
all-purpose flour
baking powder
baking soda
milk
vanilla extract
egg whites

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.

In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

Memorial Day Dessert

How to Make White Chocolate Cupcakes

Preheat the oven to 350 degrees F. Place cupcake papers in a cupcake pan. – Set aside.
In a stand mixer, cream the butter with all but 1 ½ tablespoons of the sugar until fluffy.
Place the white chocolate in the microwave at 20-second intervals until completely melted. Make sure not to burn. If you have a high-watt microwave, use 50% power so you don’t seize the chocolate.
Add the white chocolate to the sugar mixture.
Add the sifted flour, baking powder, and baking soda, alternating with the milk and vanilla. Mix until combined. Be careful to not over mix.
In another bowl, whisk the egg whites until they are light and fluffy.
Add in the 1 ½ tablespoons of reserved granulated sugar, little by little.
Once the egg whites form peaks, fold them into the cupcake mixture.
Distribute the batter evenly into cupcake liners, filling each liner about ⅔ of the way up.
Bake for 19 – 20 minutes at 350 or until you the toothpick test comes out clean or they spring back when gently pressed in the center.
Make sure your cupcakes are completely cooled before adding the icing. If not the frosting can melt.

Can I freeze white chocolate cupcakes?

es, you can freeze white chocolate cupcakes. Simply wrap them tightly in plastic wrap and store them in the freezer for up to two months.

Ingredients for Buttercream Frosting

confectioner’s sugar–sifted
butter – softened
vanilla extract
whipping cream
food coloring of your choice – this recipe used red and blue

How to Make Buttercream Frosting

Using a stand mixer, cream the butter until light and fluffy.
Add in the sifted confectioner’s sugar, little by little, alternating with the vanilla and whipping cream.
Mix until fluffy and then divide into three separate bowls. Distribute evenly, I would suggest using a kitchen scale.
Add the food coloring to 2 of the bowls and mix until the color is even throughout all the buttercream. Reserve the 3rd for the white.
Transfer each color into a piping bag.

Expert Tips

Frosting – Using clear vanilla extract will keep the buttercream super white. You can also use regular vanilla extract.
Depending on the consistency, add more confectioner’s sugar or more heavy whipping cream.
Don’t over do it on the food coloring. The colors will deepen as the frosting sits. So you might want to make the colors and refrigerate them overnight before proceeding further. It will also allow the frosting to become more firm and hold up to piping.

Can I use any type of food coloring to create swirls in my buttercream frosting?

Yes, you can use any type of food coloring to create swirls in your buttercream frosting. However, gel food coloring works best as it is more concentrated and will not thin out your frosting as much as a liquid food coloring.

How to Make Swirled Frosting Colors

Take a piece of plastic wrap and lay it on your counter.
Then take the blue color piping bag and spread a line over the plastic wrap. The line should measure approximately the length of your piping bag. It should fit into the bag and fill it almost completely in length. Repeat once again on top so you have a line that is double the thickness.
Continue doing the same thing for the red color, then the white, and repeat each color once more until there are two blue lines, two white, and two red.
Roll one edge in until it touches the last color which should be white. At the end, the blue touches the white color. This will give you the shape of a cylinder.
Tie up the ends.
Cut one of the ends and place that part into the tip of another piping bag with your decorating tip already in place. This way your swirl of icing will be three colors and the colors won’t smudge together.
Pipe a quarter-sized round of frosting in the center of the cupcake- going straight up and down. Don’t swirl just yet. This will be the support for the center of the swirl you are about to make so the center doesn’t sink.
Then add a large swirl onto each cupcake around the frosting you just added, from the outside inwards, wrapping around the center dollop for a nice colorful swirl.

How do I store buttercream frosting?

Buttercream frosting can be stored in an airtight container in the fridge for up to 2 weeks. Simply let it come to room temperature before using it.

Check out these other Patriotic ideas for your holiday

Can I freeze buttercream frosting?

Yes, you can freeze buttercream frosting. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before using it.

Products I love when making 4th of July Cupcakes…

Decorations, optional

plastic decorator bag
#1M decorator tip or your favorite

If you love this easy patriotic cupcake recipe, you’re going to love these other patriotic recipes too. Please click each link below to find the easy, printable recipe!

Patriotic Pinwheel Cookies

Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Holiday treats - Patriotic M&M's Cookie Bars

July 4th Rice Krispie Treats

We all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!

Patriotic Cookie Dough Brownie Bars

Patriotic Cookie Dough Brownie Bars are thick and fudgy brownies topped with edible cookie dough & patriotic M&M’s for a super delicious holiday treat.

How to make Patriotic Cookie Dough Brownie Bars

Chewy Patriotic Brownie Cookies

Chewy Patriotic Brownie Cookies are a soft & fudgy cookie recipe that will satisfy any brownie lover out there. Loaded with chocolate chips & patriotic M&M’s, these will be the hit at all your summer parties.

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

4th of July Truffles

Celebrate with these delicious no-bake 4th of July Truffles. Easy to make with chocolate Oreo truffles and red white and blue chocolate!

Patriotic Trail Mix Recipe

Patriotic Trail Mix Recipe is the perfect snack for all your holiday celebrations. Great for Memorial Day or 4th of July parties. This salty-sweet grub is a favorite to eat during all the patriotic family events like parades & fireworks too.

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

If you love this recipe for Red White and Blue Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Red White, and Blue Cupcakes

Whether you’re hosting a Fourth of July barbecue or a Memorial Day picnic, these Red White, and Blue Cupcakes are sure to be a hit.

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: 4th of July, buttercream, cupcakes, frosting, memorial day, patriotic, white chocolate

Servings: cupcakes

Equipment

1 Stand mixer
2 cupcake pan
4 piping bag with tip

Ingredients

Cupcakes

9 tablespoons butter – softened (130 g)
¾ cup granulated sugar and 1½ tablespoons extra for the egg whites
¼ cup white chocolate
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup PLUS 1 tablespoon milk
1 teaspoon vanilla extract
3 egg whites

Buttercream

5½ cups confectioner’s sugar – sifted 800 grams
2 cups butter – softened 400 grams
1 teaspoon vanilla extract
2 tablespoons whipping cream
food coloring of your choice This recipe is made with red and blue

Instructions

Cupcakes

Preheat the oven to 350 degrees F. Place cupcake papers in a cupcake pan. – Set aside.
In a stand mixer, cream the butter with all but 1 ½ tablespoons of the sugar until fluffy.
Place the white chocolate in the microwave at 20 second intervals until completely melted. Make sure not to burn. If you have a high watt microwave, use 50% power so you don't seize the chocolate.
Add the white chocolate to the sugar mixture.
Add the sifted flour, baking powder, and baking soda, alternating with the milk and vanilla. Mix until combined. Be careful to not over mix.
In another bowl, whisk the egg whites until they are light and fluffy.
Add in the 1 ½ tablespoons of reserved granulated sugar, little by little.
Once the egg whites form peaks, fold them into the cupcake mixture.
Distribute the batter evenly into cupcake liners, filling each liner about ⅔ of the way up.
Bake for 19 – 20 minutes at 350 or until you the toothpick test comes out clean or they spring back when gently pressed in the center.
Make sure your cupcakes are completely cooled before adding the icing. If not the frosting can melt.

Buttercream

Using a stand mixer, cream the butter until light and fluffy.
Add in the sifted confectioner’s sugar, little by little, alternating with the vanilla and whipping cream.
Mix until fluffy and then divide into three separate bowls. Distribute evenly, I would suggest using a kitchen scale.
Add in the food coloring to 2 of the bowls and mix until the color is even throughout all the buttercream. Reserve the 3rd for the white.
Transfer each color into a piping bag.

Decorating

Take a piece of plastic wrap and lay it on your counter.
Then take the blue color piping bag and spread a line over the plastic wrap. The line should measure approximately the length of your piping bag. It should fit into the bag and fill it almost completely in length. Repeat once again on top so you have a line that is double the thickness.
Continue doing the same thing for the red color, then the white, and repeat each color once more until there are two blue lines, two white, and two red.
Roll one edge in until it touches the last color which should be white. At the end, the blue touches the white color. This will give you the shape of a cylinder.
Tie up the ends.
Cut one of the ends and place that part into the tip of another piping bag with your decorating tip already in place. This way your swirl of icing will be three colors and the colors won’t smudge together.
Pipe a quarter-sized round of frosting in the center of the cupcake- going straight up and down. Don’t swirl just yet. This will be the support for the center of the swirl you are about to make so the center doesn’t sink.
Then add a large swirl onto each cupcake around the frosting you just added, from the outside inwards, wrapping around the center dollop for a nice colorful swirl.

Confetti Cake – Funfetti Cake

It’s time for FUN! Celebrate your next birthday, wedding, or any other occasion with a homemade Funfetti Cake also known as Confetti Cake!

When it comes to dessert – I’m all about the cake. While I love just about any kind of cake, Funfetti or Confetti cake top my list when it comes to favorites.

How can one not smile when seeing all the fun colors in those delicious little sprinkles? This cake recipe makes me happy – which is why it is always my top choice when it comes to celebrations!

Now – I already have shared my 3-layer Homemade Funfetti Cake topped with my favorite Cake Batter Frosting with you all. But I wanted to make a single-layer snack cake version.

While the other is more for large celebrations – this one is perfect for backyard BBQs, pool parties, birthday celebrations for the kiddos, girly sleepovers and so much more.

Here are some commonly asked questions

What is Funfetti or Confetti Cake?

Basically, Funfetti is a soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. This is actually the same as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made the name popular.

What are the best sprinkles for this cake?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or batter or when placed in the refrigerator, it will sweat & the color will bleed out.

“Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.

Can this recipe be made into cupcakes?

Yes – you can make this into cupcakes. Just fill the muffin liners 1/2-3/4 full – then bake for 17-19 minutes at 350. They are done when they spring back when gently pressed in the center.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

Ingredients for Confetti Cake – Funfetti Cake

butter
granulated sugar
egg whites
vanilla extract
all-purpose flour
baking powder
baking soda
milk
plain Greek yogurt or sour cream
Funfetti Sprinkles or Jimmies

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

How to Make Confetti Cake – Funfetti Cake

Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside.
In a standing mixer, beat the butter until smooth and then beat in the sugar.
Little by little mix in the egg whites until combined.
In another bowl, sift the flour, baking powder, and baking soda together.
In a small dish, mix the yogurt with the milk and vanilla.
Add the yogurt mixture and the flour mixture -little by little into the butter mixture, alternating with the wet and dry ingredients. Scrape the sides to make sure it is well combined and you don’t have any pockets of butter or dry ingredients.
Mix until smooth but try not to overmix.
Fold in the sprinkles and then transfer the batter onto your baking pan.
Place in the oven and bake for 25 to 30 minutes until the toothpick test comes out clean or the top springs back when pressed lightly in the center.
Remove from the oven and allow it to cool completely before decorating.
Once it is cool, spread the buttercream frosting on top in an even layer and add Funfetti sprinkles.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Can Funfetti or Confetti Cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cake from the pan, wrap it tightly in plastic wrap and freeze it for later use. (this is also handy when you want to work with a cold cake to keep the frosting from getting too soft.)

You can also place the completely decorated cake in an airtight container and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw the cake in the fridge the night before as it will taste best when not frozen. I also like to leave the cake at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

What is the best way to store leftover confetti funfetti sheet cake?

If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices, and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

Try these delicious cake recipes too!

Ingredients for Confetti Buttercream Frosting

butter
confectioner’s sugar
heavy whipping cream or milk
vanilla extract
Funfetti sprinkles or Jimmies for topping

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 24 squares. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 3-4 of us for 2 nights.

How to make Confetti Buttercream Frosting

In a medium bowl, beat the butter with a mixer until it is light and creamy.
Add in the confectioner’s sugar, whipping cream and the vanilla. Mix until combined.
Optional: You can fold in half of the funfetti/confetti sprinkles into the buttercream and add the rest sprinkled on top.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless. It can be used in place of lining the pan with parchment.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Try this cake recipe with a few of my favorite frosting recipes…

Chocolate Cream Cheese Frosting
Coffee Buttercream Frosting
Cookie Dough Frosting
Best Bakery Buttercream Frosting
Fresh Strawberry Buttercream Frosting

Can the frosting recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Products I love when making funfetti confetti cake…

This easy sheet cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.

If you love this easy Confetti Cake – Funfetti Cake recipe, you’re going to love these other cake ideas too. Please click each link below to find the easy, printable recipe!

Piña Colada Cupcakes

These Piña Colada Cupcakes are light and fluffy coconut cakes, topped with coconut frosting, fresh pineapple chunks, and sweetened coconut. Perfect for Cinco de Mayo, summer parties, celebrations, and more!

Chocolate Raspberry Cake

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Cannoli Cupcakes

Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!

Chocolate Ganache Drip Cake

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

S’mores Cupcakes

These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.

Mint Chocolate Chip Cake

Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!

Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

Best German Chocolate Cake

Want the Best German Chocolate Cake recipe? Homemade chocolate cake & traditional frosting made with coconut & pecans top all those layers of goodness.

Frosted Funfetti Cake Mix Cookies

More Great Birthday Cake-Flavored Recipes

Funfetti Cupcakes Recipe

Funfetti Cake Batter Dip

Homemade Funfetti Cake

Birthday Cheesecake

Birthday Cake Cookies

If you love this recipe for Homemade Confetti Cake – Funfetti Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Confetti Cake – Funfetti Cake

It’s time for FUN! Celebrate your next birthday, wedding, or any other occasion with a homemade Funfetti Cake also known as Confetti Cake! Loaded with sprinkles and adorable colors – it’s perfect for bringing smiles!

Prep Time15

Cook Time30

Cooling/Decorating1

Total Time1 45

Course: Dessert, Snack

Cuisine: American

Keyword: cake, confetti, funfetti, jimmies, sprinkles

Servings: squares

Equipment

1 Mixer
1 9×13 cake pan

Ingredients

Cake

1 ¾ cup butter
1 cup granulated sugar
3 egg whites
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ cup milk
½ cup plain Greek yogurt or sour cream
⅓ cup Funfetti Sprinkles or Jimmies

Buttercream Frosting

½ cup butter
3 cups confectioner’s sugar
5 tablespoons heavy whipping cream or milk
1 teaspoon vanilla extract
⅓ cup Funfetti sprinkles or Jimmies for topping If you want more sprinkles you can use ½ cup

Instructions

Cake

Preheat the oven to 350 degrees. Line a 9×13 pan with parchment paper and set aside.
In a standing mixer, beat the butter until smooth and then beat in the sugar.
Little by little mix in the egg whites until combined.
In another bowl, sift the flour, baking powder, and baking soda together.
In a small dish, mix the yogurt with the milk and vanilla.
Add the yogurt mixture and the flour mixture -little by little into the butter mixture, alternating with the wet and dry ingredients. Scrape the sides to make sure it is well combined and you don’t have any pockets of butter or dry ingredients.
Mix until smooth but try not to overmix.
Fold in the sprinkles and then transfer the batter onto your baking pan.
Place in the oven and bake for 25 to 30 minutes until the toothpick test comes out clean or the top springs back when pressed lightly in the center.
Remove from the oven and allow it to cool completely before decorating.
Once it is cool, spread the buttercream frosting on top in an even layer and add Funfetti sprinkles.

Buttercream Frosting

In a medium bowl, beat the butter with a mixer until it is light and creamy.
Add in the confectioner’s sugar, whipping cream and the vanilla. Mix until combined.
Optional: You can fold in half of the funfetti/confetti sprinkles into the buttercream and add the rest sprinkled on top.

July 4th Rice Krispie Treats

By Kleinworth & Co 2 Comments

We all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!

When it comes to summer holidays – the Patriotic ones are my absolute favorite. So I’m always looking for fun new ways to make all my recipes red, white, and blue.

These July 4th goodies are no exception. I was inspired while making my BEST Rice Krispie Treats Recipe one afternoon. I knew they would be super cute made into patriotic colors like this!

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If you are looking for a festive and delicious dessert to enjoy this 4th of July – look no further! These classic treats are easy to make, with just a few simple ingredients.

I know you will wow all your friends at your holiday celebration and these will be the first thing to disappear from the buffet table!

Here are some commonly asked questions

How to store Rice Krispie treats

These treats are best at room temperature. So I like to keep them in the pan that I press them into and then just pop the airtight lid on them.

If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.

Can these be made with mini marshmallows?

Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.

Best Way to Cut Krispie Treats

When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.

Make sure to line the pan with the parchment – it allows you to lift the entire slab of treats out so you can cut them cleanly without the pan being in the way. Once they are sliced- you can always lift the parchment back up and pop them right back in the pan for storage.
Let them cool completely before cutting. If they are still warm they will fall apart once they are separated from each other.
Use a nice sharp knife to cut them OR I like to use a dough scraper because it’s nice and sturdy and does a great job.

Marshmallow Conversion Chart

1 jumbo marshmallow = 4 standard-size marshmallows = 1/2 cup mini-marshmallows
1 cup mini-marshmallows = 8 standard-size marshmallows = 1/2 cup marshmallow fluff
7 ounces of marshmallow creme = 1.5 cups marshmallow fluff
10 ounce bag of mini-marshmallows = 6 cups = 40 standard-size marshmallows
1 standard-size marshmallow = 14 mini-marshmallows
8 standard-size marshmallows = 1 cup
16 ounce bag of mini-marshmallows = 8.5 cups
16 ounce bag of standard-size marshmallows = 63 marshmallows

how to make July 4th Rice Krispie Treats

Ingredients for July 4th Rice Krispie Treats

marshmallows – divided into 3 bowls
puffed rice cereal – divided into 3 bowls
unsalted butter – divided into thirds
Red & blue food coloring

Don’t miss these other awesome NO-BAKE recipes to serve at your holiday celebration!

Can this recipe be cut in half?

You bet – if you only need a couple of the best rice Krispie treats – you can definitely cut this recipe in half. Super easy and then you aren’t committed to eating the whole pan.

Not at all judging – I would do it if I had them here right now. Not at all sorry. This really is the best rice Krispie treats recipe!

How to Make July 4th Rice Krispie Treats

Grease a 9×13 dish – set aside.
In a large saucepan, melt 3oz of butter then add 10oz of marshmallows, stirring until smooth.
Add in the red food coloring until the color is to your liking, then remove from heat.
Stir in the puffed rice cereal to the marshmallow mixture and mix until the cereal is fully coated.
Transfer the mixture into the prepared pan and press down until flat.
Repeat steps 1-3, but do not use the food coloring – leave the mixture the original color.
Transfer that cereal mixture onto the top of the red cereal mixture in the pan and press down until flat.
Repeat steps 1-3 again but using the blue food coloring.
Transfer that blue cereal mixture on top of the other two layers and press down until flat.
Allow the treats to firm up, then cut into squares (5×4).

how to make rice krispie treats in the microwave

Note – you will need to do these steps for each layer to make the colors.

Line a 9×13 pan with parchment – set aside.
Combine the marshmallows and butter in a large, microwave-safe bowl.
Heat in the microwave for 1½ to 2 minutes. The marshmallows will puff up quite a bit.
Stir until it becomes a nice, smooth consistency. If the marshmallows aren’t quite melted, you can cook for an additional 10-15 seconds.
Once smooth, stir in the cereal and salt. Stir well to coat all of the cereal evenly.
Spread it out into the prepared pan. Press into an even layer – you want to press semi-firmly but not so much that it makes them hard once they cool. Just enough to let them hold together but still be soft and chewy.

recipe tips & tricks

For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!

ALWAYS USE FRESH MARSHMALLOWS! Trust me on this – don’t take that old bag of sticky marshmallows from the back of the pantry. Stale marshmallows mean stale Krispie treats. If you want them soft and chewy – always use the freshest marshmallows.
USE REAL BUTTER – please don’t try to make this recipe with margarine. It just won’t turn out the same.
Don’t pack the treats too tightly in the pan – this will make them too dense. You want them to be just tight enough so they don’t fall apart but not crushed.
Don’t overcook the marshmallows – this will make them too firm once they cool.
Keep the treats in an airtight container once cooled. Try to keep the container as close to the size of the treats as possible. A container that is too large will allow for too much air to be in the container with the treats and make them dry out faster.
Dampen your hands with water before pressing the mixture into the pan – this will help to keep the marshmallow from sticking to your hands.
Try making them gluten-free by swapping out the ingredients with gluten-free options.

If you love this easy patriotic treat recipe, you’re going to love these other red, white and blue recipes too. Please click each link below to find the easy, printable recipe!

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

4th of July Truffles

Celebrate with these delicious no-bake 4th of July Truffles. Easy to make with chocolate Oreo truffles and red white and blue chocolate!

Patriotic Pinwheel Cookies

Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.

No-Bake Cheesecake Cups

No-Bake Cheesecake Cups are a quick dessert recipe perfect for any occasion. These ones are patriotic for the 4th of July! Definitely the BEST cheesecake in a jar- ever!

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Jello Jigglers Recipe

This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.

Red White & Blue Daiquiri

Red White & Blue Daiquiri is the perfect patriotic cocktail to serve at all your Memorial Day & 4th of July celebrations. This is a delicious rum mixed drink. Don’t miss the optional mocktail recipe so the kiddos aren’t left out.

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

If you love this recipe for July 4th Rice Krispie Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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5 from 1 vote

July 4th Rice Krispie Treats

We all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!

Prep Time20

Rest/Cool30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: 4th of July, marshmallow, patriotic, rice krispie cereal, treats

Servings:

Ingredients

30 oz marshmallows divided into 3 bowls
18 cups puffed rice cereal divided into 3 bowls
9 oz unsalted butter divided into thirds
Red & blue food coloring

Instructions

Grease a 9×13 dish – set aside.
In a large saucepan, melt 3oz of butter then add 10oz of marshmallows, stirring until smooth.
Add in the red food coloring until the color is to your liking, then remove from heat.
Stir in the puffed rice cereal to the marshmallow mixture and mix until the cereal is fully coated.
Transfer the mixture into the prepared pan and press down until flat.
Repeat steps 1-3, but do not use the food coloring – leave the mixture the original color.
Transfer that cereal mixture onto the top of the red cereal mixture in the pan and press down until flat.
Repeat steps 1-3 again but using the blue food coloring.
Transfer that blue cereal mixture on top of the other two layers and press down until flat.
Allow the treats to firm up, then cut into squares (5×4).

Homemade Churros

This Homemade Churros recipe, the iconic Spanish delicacy, is crispy on the outside and melt-in-your-mouth delicious on the inside. Our quick and easy churros recipe is perfect for a sweet treat!

Churros are a type of fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America, and North Africa.

Here in America are quite popular at theme parks, fairs, and carnivals. But despite their Spanish (not Mexican) roots, they are also traditionally served here for Cinco de Mayo celebrations.

I honestly think that we Americans love churros so much that we just look for any excuse to make and/or enjoy them. We don’t need a specific holiday or event – but we certainly welcome it if they are available.

I know that I will order them whenever they are on the menu wherever we are dining at. But I also love that I can make them at home – so perfectly warm and delicious with that cinnamon and sugar coating.

I know you’ll love them as much as we do.

churros recipe

Here are some commonly asked questions

About Churros

In Spain, churros are traditionally eaten for breakfast dipped in hot chocolate. Churros are generally prisms or twisted shapes, and they are sometimes called “Spanish doughnuts” in English. Churros are made from choux pastry dough, and there are two types of churros, wet and dry. The wet dough is used for softer churros, and the dry dough is used for crunchier churros.

Churros are fried until they are golden-brown in color, and then they are sprinkled with sugar. Cinnamon sugar is the most popular type of sugar to use, but some people also like to use plain sugar, chocolate sugar, or confectioner’s sugar.

What is the difference between wet and dry churro dough?

Wet dough is used for softer churros, while the dry dough is used for crunchier churros.

Can churros be served with anything else besides sugar?

Yes – they can also be served with a chocolate sauce, dulce de leche, or caramel. But we also like to dip them in these great recipes too…

Tips for Perfect Churros Every Time

Serve the churros immediately. Nothing beats a freshly made warm churro.
Use an instant-read thermometer for the oil.
The oil should be about 325°F when you start frying the churros; otherwise, they will come out mushy. You can save time by having a thermometer on hand to check the temperature of the oil as it heats up (so you can adjust the heat if necessary).
Because it will take time for the oil to come up to temperature, preheat it while you prepare the batter.
Use a closed star piping tip (one with rounded off edges), which gives the churros more defined edges. This means the exterior is crispier and the churro design looks traditional.

Ingredients to Make Churros

Water adds moisture to the churros to create a soft and chewy dough.
Butter adds richness and fat to the churros.
Sugar adds sweetness– brown sugar is a delicious substitute as well.
Flour gives the churros structure. Make sure to measure using the scoop and level technique.
Vanilla enhances the sweetness of the churros.
Cinnamon adds a bit of spice and warmth to the dough

How to Store Churros

To Store: It’s best to serve homemade churros right away while they’re still warm and crispy, just like with any deep-fried food. When you have any leftovers, make sure they’ve cooled completely before storing them in a paper sack. They’ll keep for up to two days at room temperature. I found that airtight containers cause them to become too moist – which is why I like the paper bag – it allows just enough air to keep them from getting ruined.
To Freeze: You can also freeze them by laying them on a baking sheet and freezing them until hard, then transferring them to a freezer-safe plastic bag. They’ll keep for up to one month in the freezer.
To Reheat: Place them in a single layer on a baking sheet and toast for about 10 minutes in a 400-degree oven. Allow them to defrost before eating if frozen.
Make-Ahead: Cover the dough with plastic wrap and chill it for up to 1 day. Bring it back to room temperature before frying.

How to Make Churros

Classic Stovetop Method

Fill a large, high-sided pot with 2” of vegetable oil and heat it to 365F while you make the churro batter.
In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.
Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.
Set the mixture aside to cool for 5 minutes.
Next, add the egg and mix to combine.
Transfer the mixture to a piping bag fitted with a star tip (no bigger than a 1/2″).
Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough.
Fry for 1-2 minutes, or until golden brown.
Remove from the oil and toss the warm churros in the cinnamon-sugar mixture immediately after removing from the oil to coat. Repeat with the remaining churros.

How to Make Churros in the Air Fryer

Create the coating mixture – set aside.
Follow the steps for the classic churros up to step 6.
Pipe the dough out onto a parchment or silicone-lined baking sheet.
Place the piped dough into the freezer for about 15 minutes or until firm enough to pick up without them changing shape.
Once they are firm, preheat the air fryer to 375 degrees.
Transfer the frozen dough into the preheated basket.
Spray lightly with cooking oil.
Cook 10-12 minutes or until golden brown on the outside and cooked through. They should be crispy.
Dredge in the cinnamon/sugar mixture immediately after removing from the air fryer – while they are still warm.
Serve immediately.

Can I make this recipe into regular-sized churros?

Absolutely. Just make the dough the same way & use this larger, open star tip & cook them a lot slower. The outside will burn before the insides are cooked because of the size if you don’t go low & slow. Which is why we really love these bites instead.

What do I need to make homemade churros?

To make churros – you will need a pastry bag, pastry tip & of course your large bowl for mixing the dough, saucepan, large-shallow stockpot or dutch oven & strainer.

If you love this easy Homemade Churros recipe, you’re going to love these other churro-inspired treats too. Please click each link below to find the easy, printable recipe!

Air Fryer Churro Cannoli

Air Fryer Churro Cannoli is everything you love about traditional cannoli, but easier when air fried! These are coated in cinnamon and sugar, making them similar to a cartocci, but they keep their small cannoli size. Positively delicious!

Churro Bites ~ Disneyland Inspired Recipe

Churro Bites are a Disneyland Inspired treat that will take you right back to the park. Crunchy on the outside, soft inside, it’s cinnamon & sugar goodness.

Churro Bites ~ Disneyland Copycat Recipe www.kleinworthco.com

Easy Churro Waffles

Easy Churro Waffles are an easy breakfast recipe for serious cinnamon lovers. If you love churros, you’ll want to start every day with these churro waffles.

Air Fryer Angel Food Cake Churro Bites

Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.

Air Fryer Angel Food Cake Churro Bites Dessert Recipe

Baked Churro Donuts

Baked Churro Donuts are an easy homemade donut recipe. Coated in cinnamon & sugar they taste just like the churros you get at Disneyland. Delicious!

Easy Churro Funnel Cake

Easy Churro Funnel Cake is the perfect blend of carnival & theme park food & awesome Cinco de Mayo dessert recipes. You can’t go wrong with cinnamon treats!

Easy Cruffin Recipe

This Easy Cruffin Recipe is a cross between a croissant & a muffin. Made with puff pastry OR crescent roll dough & coated in cinnamon & sugar. Taste & texture similar to churros & positively heavenly.

Cinnamon Cookies Recipe

Fall is a favorite time of year because cinnamon smells so good when it’s being baked, which is why these Cinnamon Cookies are always a hit!

Cinnamon Honey Butter

This recipe for Cinnamon Honey Butter is sweet and creamy with the perfect amount of cinnamon and even better than the Texas Roadhouse version. Soft and spreadable and ready in 5 minutes! SO GOOD!

Air Fryer Angel Food Cake Churro Bites

More Churro-Inspired Treats

Churro Cheesecake Bars

Baked Churro Donuts

Churro Bars

If you love this recipe for Homemade Churros as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Churros Recipe

This Churros recipe, an iconic Spanish delicacy, crispy on the outside and melt-in-your-mouth delicious on the inside. A perfect sweet treat!

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: Spanish

Keyword: churro, cinnamon, sugar

Servings: churros

Ingredients

Coating

½ cup granulated sugar
1 teaspoon ground cinnamon

Churros

½ cup water
4 tablespoons butter
2 tablespoons granulated sugar
½ cup all-purpose flour
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
1 large egg
Vegetable Oil for frying

Instructions

Coating

For the classic churro coating, combine the granulated sugar and ground cinnamon in a small bowl. Mix. Set aside.

Churros – Classic Stovetop Method

Fill a large, high sided pot with 2” of vegetable oil and heat it to 365F while you make the churro batter.
In a small saucepan set over medium heat, add in the water, butter, and granulated sugar. Bring the mixture to a boil and stir until the butter has melted and the sugar has dissolved.
Remove the pan from the heat and add the flour, vanilla, and cinnamon. Stir until fully combined.
Set the mixture aside to cool for 5 minutes.
Next, add the egg and mix to combine.
Transfer the mixture to a piping bag fitted with a star tip (no bigger than a 1/2″).
Very carefully, pipe the churros directly into the oil and use sharp scissors to cut the dough.
Fry for 1-2 minutes, or until golden brown.
Remove from the oil and toss the warm churros in the cinnamon sugar mixture immediately after removing from the oil to coat. Repeat with the remaining churros.

Air Fryer Method

Create the coating mixture – set aside.
Follow the steps for the classic churros up to step 6.
Pipe the dough out onto a parchment or silicone lined baking sheet.
Place the piped dough into the freezer for about 15 minutes or until firm enough to pick up without them changing shape.
Once they are firm, preheat the air fryer to 375 degrees.
Transfer the frozen dough into the preheated basket.
Spray lightly with cooking oil.
Cook 10-12 minutes or until golden brown on the outside and cooked through. They should be crispy.
Dredge in the cinnamon/sugar mixture immediately after removing from the air fryer – while they are still warm.
Serve immediately.

Notes

Churros are best enjoyed on the day they are made– I don’t recommend storing them as they tend to become soggy. But if you can’t enjoy them at the time you make them, it is best to store them in a paper bag at room temperature so they stay somewhat crispy. Please don’t refrigerate.

Mothers Day Cake

This Mother’s Day cake is the most perfect dessert to serve for the occasion. Colorful and pretty, this delicious cake will make Mom feel special — and it’s a cake everyone will enjoy.

Despite appearances, this cake is a cinch to make! It’s a basic recipe with some color added for a unique and fun presentation.

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Piña Colada Cupcakes

Who loves a refreshing Piña Colada? It is one of my favorite drinks – any time of the year. I’m completely obsessed with the pineapple and coconut combo.

So when it comes to our Cinco de Mayo celebrations (and pretty much all our other warm-weather gatherings too) I’m all about the Piña Colada flavors. This is why I decided that it was time to take that beloved combo and turn it into cupcakes!

If you love these Piña Colada Cupcakes – you’ll love our Easy Coconut Cupcakes too!

These cupcakes not only have the extra sweetness of the pineapple juice mixed in but there are little pineapple bits in there too. Call it an extra little surprise.

Then they are topped with a creamy coconut frosting and additional sweetened coconut – they make my eyes roll back with every bite. Plus they are super simple to make – so you can wow your friends and family! I know you’ll love them.

Cinco de Mayo cupcakes

Here are some commonly asked questions

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too.

Just follow the instructions on the box and then use a pineapple flavoring/extract instead of the pineapple juice so you don’t skew the ratios. You can still stir in the pineapple bits – those should be just fine as long as they aren’t adding too much additional moisture.

How to store leftover cupcakes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

Ingredients for Piña Colada Cupcakes

Cupcakes

all-purpose flour
baking powder
baking soda
salt
butter – room temperature
granulated sugar
cream cheese – room temperature
large eggs
pineapple juice
fresh pineapple – finely chopped

Frosting

unsalted butter softened
sifted confectioner’s sugar
milk
coconut flavoring optional

Optional Garnish:

toasted coconut flakes
pineapple chunks
maraschino cherries

Why are my cupcakes dense?

Overmixed batter and using excessively heavy ingredients can lead to a dense cupcake. This means you don’t want to add too much flour and avoid over-mixing the batter. Be sure to correctly measure the flour using the spoon and level method.

Fresh baking powder is also important to get nice, light, and fluffy cupcakes!

How to Make Piña Colada Cupcakes

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl add the butter and sugar. Use a stand or handheld mixer, mix until light and fluffy, about 2 minutes.
Add room temperature cream cheese and mix until well combined.
Slowly add the eggs, one at a time until well incorporated.
Then add half of the dry ingredients to the batter and mix until just combined.
Add the pineapple juice and mix.
Mix in the remaining dry ingredients until fully incorporated.
Fold in the finely chopped pineapple pieces and scrape down the sides to make sure all of the ingredients are well combined.
Pour the batter into the prepared cupcake liners.
Bake at 350 degrees for 19 minutes.
Allow the cupcakes to cool before adding frosting and decorating.

Frosting

In a large bowl, beat the softened butter until light and fluffy.
Slowly add 1 cup of the confectioner’s sugar at a time.
Next, add the milk and coconut flavoring and beat until creamy.
Use your favorite frosting tip to pipe the frosting and garnish.

Notes for the Best Piña Colada Cupcakes

Use 100% pineapple juice (not syrup).
Use full-fat cream cheese.
Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.
Try using Creme of Coconut in place of milk for the frosting for an added coconut flavor. It’s the stuff in the white bottle, found in the cocktail aisle of the market. It’s already sweetened and ready to add to recipes.
Top with a maraschino cherry for an added pop of color. Plus it makes the cupcakes super cute.

Other Cinco de Mayo Recipes to Serve with these Cupcakes

There are so many great recipes you can serve for Cinco de Mayo. It seems we are always pulling recipes that I remember my aunt making when I was growing up. Here are the recipes we make the most frequently – however these delicious cupcakes will pair with just about anything.

This Piña Colada Cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Piña Colada Cupcakes recipe, you’re going to love these other CAKES AND CUPCAKES too. Please click each link below to find the easy, printable recipe!

Cannoli Cupcakes

S’mores Cupcakes

Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Cupcake with chocolate covered strawberries

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

2-Ingredient Funfetti® Cupcakes

2-Ingredient Funfetti® Cupcakes made with diet Ginger Ale & topped with Funfetti® Frosting

Cinnamon Vanilla Bean Cupcakes

Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.

How to make Cinnamon Vanilla Bean Cupcakes

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.

Tres Leches Cake

This tres leches cake is an airy sponge cake infused with a sweet milk mixture that makes it absolutely irresistible. Great for holidays like Cinco de Mayo, parties, celebrations, and more!

If you love this recipe for Piña Colada Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

PIN THIS TO SAVE FOR LATER

PIN THIS

Print Recipe

Piña Colada Cupcakes

Prep Time25

Cook Time20

Total Time45

Course: Dessert

Cuisine: American

Keyword: coconut, cupcakes, pina colada, pineapple

Servings: cupcakes

Ingredients

Cupcakes

1¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter room temperature
¾ cups granulated sugar
6 tablespoons cream cheese room temperature
3 large eggs
½ cup pineapple juice
⅓ cup pineapple finely chopped

Frosting

1 cup unsalted butter softened
4 cups sifted confectioner’s sugar
3-4 tablespoons milk
2-3 drops coconut flavoring optional

Optional Garnish:

½ cup toasted coconut flakes
pineapple chunks
maraschino cherries

Instructions

Cupcakes

Preheat the oven to 350 degrees Fahrenheit and place cupcake liners into the cupcake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl add the butter, and sugar. Use a stand or handheld mixer, mix until light and fluffy, about 2 minutes.
Add room temperature cream cheese and mix until well combined.
Slowly add the eggs, one at a time until well incorporated.
Then add half of the dry ingredients to the batter and mix until just combined.
Add the pineapple juice and mix.
Mix in the remaining dry ingredients until fully incorporated.
Fold in the finely chopped pineapple pieces and scrape down the sides to make sure all of the ingredients are well combined.
Pour the batter into the prepared cupcake liners.
Bake at 350 degrees for 19 minutes.
Allow the cupcakes to cool before adding frosting and decorating.

Frosting

In a large bowl, beat the softened butter until light and fluffy.
Slowly add 1 cup of the confectioner’s sugar at a time.
Next add the milk and coconut flavoring and beat until creamy.
Use your favorite frosting tip to pipe the frosting and garnish.

Notes

Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 4.

Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.

Use 100% pineapple juice (not syrup).
Use full-fat canned coconut milk.
Toasted coconut is optional, if you aren’t a fan of toasted coconut regular sweetened coconut flakes can be used.

Easy Fried Ice Cream Recipe

Today, we’re diving into the delightful realm of Easy Fried Ice Cream, a classic Mexican dessert with a twist. This dish is a favorite in many Mexican restaurants, but it’s so simple that it’s perfect for making at home too.

Imagine scoops of creamy vanilla ice cream coated in a golden brown, crunchy corn flake mixture. Then it’s quickly deep-fried to create a warm, crispy outer layer that encapsulates the still-frozen ice cream. It’s an experience your whole family will love!

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Chocolate Raspberry Cake

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Chocolate Raspberry Cake is the perfect way to celebrate any special occasion! This homemade cake is made with three layers of rich chocolate cake – making it a real show-stopper.

Then we filled it with sweet raspberry jam, and frosted with a rich and creamy chocolate buttercream frosting. It’s sure to be a hit with everyone who tries it!

Growing up with a professional cake decorator, we always had cake in the house. For me – it is hard to pick which flavor is my favorite because there were so many to choose from and my mom really did make every single one taste INCREDIBLE.

Her favorite (which I try to make at least once a year) is a white cake with raspberry filling and topped with my Best Bakery Buttercream Frosting.

But this time I wanted to change it up. Keeping with the raspberry vibe but pairing it with chocolate cake and the absolute best chocolate buttercream just made her favorite and sent it over the top. It is DELISH!

Here are some commonly asked questions

What is the best way to store leftover chocolate raspberry cake?

If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.

This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.

Can this be made with dark chocolate cocoa powder?

Yes, you can use dark cocoa powder instead of classic cocoa powder. Sometimes I’ll use a black cocoa powder to give it a nice, rich look without the use of food coloring.

Can I use a gluten-free flour mix in this recipe?

Unfornitally this recipe doesn’t work well with a gluten-free flour mix.

What is the best way to store leftover chocolate buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

What’s the best way to evenly cut off the tops of the cakes?

I have found a couple of different ways to do this. Sometimes I’ll place it on a turntable. Then place the knife right on the edge of the dome and turn the turntable around until the knife gets through the cake.

If I am working with soft cake – I’ll take a long piece of floss and pull it through the cake – sort of sawing it side to side – gently pulling towards me until the top has been sliced off.

Can this be made with different size cake pans?

You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.

TWO 9″ pans – These tend to dome and crust a bit more. Baking time will change to 30-35 minutes. This could be varied by the type of pans and true oven temp.
TWO 8″ pans – divide the batter evenly – should be just about 2-1/2 cups of batter for each. Bake for 28-32 minutes.
FOUR 6″ pans – divide evenly – should be about 1-1/3 cup of batter each. Bake for 24-30 minutes.

Can I leave this cake out at room temperature?

If you want this cake to be left out at room temperature, I will substitute the milk in the buttercream for warm water. You can leave the cake out at room temperature for up to an hour if you leave the milk in the buttercream recipe.

Ingredients for Chocolate Raspberry Cake

Chocolate cake

all-purpose flour
granulated sugar
cocoa powder
baking soda
salt
baking powder
eggs – room temperature
milk – room temperature
vegetable oil
vanilla extract
boiling water

Chocolate Buttercream

butter – room temperature
shortening
cocoa powder
confectioner’s sugar
milk
vanilla extract

To Assemble

raspberry preserves
fresh raspberries to garnish

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

How many can this serve?

Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.

How to Make Chocolate Raspberry Cake

Pre-heat the oven to 350°F.
Grease three 8-inch cake pans witheither shortening or bakers release and add a parchment circle to the bottoms. *see notes.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on medium-high speed for two minutes.
Stir in the boiling water.
Divide the batter equally between the three prepared cake pans.
Bake for 35 to 45 minutes or until the cake springs back when touched gently in the center.
Let the cakes cool in the pans on a cooling rack until they have reached room temperature.
Remove from the pan by gently inverting onto a flat plate.
Wrap tightly with plastic wrap and place in the freezer until ready to assemble the cake.

What’s the point of adding boiling water to the cake?

When you add the boiling water to the batter, it activates the cocoa powder to give it that rich chocolate flavor and gives the cake the right texture. Note – you can use boiling coffee in place of water if you like – it’s AMAZING!

Don’t miss these other great homemade cake recipes!

Salted Caramel Mocha Sheet Cake
Red Velvet Bundt Cake with Kahlua Ganache
Blueberry Swirl Pound Cake
Brownie Cookie Dough Freak Cake
Homemade Funfetti Cake
German Chocolate Cake
Slow Cooker Carrot Cake
Best White Cake Recipe
Lemon Pound Cake
Best Yellow Cake Recipe
Best Chocolate Cupcake Recipe

How to Make Chocolate Buttercream Frosting

In the bowl of a stand mixer- cream, the butter, shortening, and cocoa powder together.
Place the mixer on a low speed and slowly incorporate the sugar until all of it is incorporated.
Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

**Once greased, I like to also dust the cake pan with flour for white cakes or cocoa powder for chocolate cakes. It helps with releasing the cake from the pan once it has baked and cooled. You can do this by adding about a tablespoon of either of those and then shake it around over the sink until all of the greased area is coated. Shake out the remaining flour or cocoa before adding the cake batter.

How much frosting does this make?

This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.

How to Assemble a 3-Layer Chocolate Raspberry Cake

Trim off the domed top of your cakes so they are level.
Place one layer of cake onto the plate or your cardboard circle.
Spread a layer of chocolate buttercream on top- about a quarter-inch thick.
Spread half of the raspberry preserves on top of the buttercream.
Repeat this after adding the next layer of cake finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake and place it in the fridge to set the frosting for 15 minutes. This is your crumb coat.
Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Add some raspberries on top – if desired.

How do I get the buttercream smooth on the cake?

I like to use a large offset spatula to spread the buttercream onto the cake then use a cake scraper to finish off the sides and top.

Can I add fresh raspberries to the inside layers?

You can break the raspberries in half and sprinkle them right on top of the raspberry jam

Can I use a whole jar of jam to give it a stronger raspberry flavor?

Yes, you can add more jam to the cake, but you will need to keep the jam in place with a pipped ring of buttercream around the edge of each layer of cake. If you don’t add that ring of buttercream, the cake will be unstable and wobble around when you try to frost it.

Can this chocolate cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.

You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

How do you prevent the jam from leaking out of the cake?

You will want to make sure you are not skipping the crumb coating of buttercream and the two chill times. The buttercream will set up in the fridge, creating a barrier so the jam doesn’t leak out.

Is there enough buttercream to add a bottom border around the cake?

This just depends on how thick you apply the buttercream to the cake. I had about a third of a cup of buttercream leftover so that I would have had just enough for a bottom border.

Can I replace the oil with butter?

Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.

Tips for Making the Best Chocolate Raspberry Cake

Make sure you use fresh baking soda, or your cake might not rise enough.
Use good quality cocoa powder because this will affect the flavor the most.
Don’t use cold ingredients in the batter. Using room temperate ingredients helps the cake rise and mix into the batter easier.
If your buttercream seems stiff, try mixing it for an extra minute or two to help incorporate air to make it fluffy.
Don’t skip the chill time for the cake or your layers of cake are sure to slide around.
Use a lazy susan if you don’t have a cake turntable.
Allow the cake to come to room temperature for 15 minutes before serving to help soften the buttercream.

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Products I love when making a chocolate cake with raspberry filling…

This cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Chocolate Raspberry Cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!

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Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

cake decorated with cream cheese frosting and pecans

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

Chocolate Peppermint Bundt Cake

This Chocolate Peppermint Bundt Cake combines a festive peppermint glaze with a fudgy 5-ingredient chocolate cake. This makes it the perfect dessert to finalize your holiday feast!

Chocolate Peppermint Bundt Cake with Peppermint Glaze Icing

Mint Chocolate Chip Cake

Pumpkin Roll Cake with Bourbon Caramel Sauce

Moist pumpkin cake rolled with bourbon caramel frosting and drizzled with additional bourbon caramel sauce, makes this Pumpkin Roll Cake with Bourbon Caramel Sauce the perfect fall dessert.

Mothers Day Cake

Pastel Layer Cake – Colorful and pretty, this Mother's Day cake will make Mom feel special — and it's a delicious cake everyone will enjoy.

Rich Chocolate Ganache Tart

Other Chocolatey Desserts

Chocolate Cheesecake

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Chocolate Covered Strawberries

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Chocolate Raspberry Cake

This beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!

Prep Time1

Cook Time30

Chill30

Total Time2

Course: Dessert

Cuisine: American

Keyword: 3 layer, buttercream, cake, chocolate, raspberry

Servings: slices

Ingredients

Chocolate cake

3 cups all-purpose flour
3 cups granulated sugar
1 cup cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3 eggs room temperature
1½ cups milk room temperature
1 cup vegetable oil
2 teaspoons vanilla extract
1½ cup boiling water

Chocolate Buttercream

1½ cups butter room temperature
1 cup shortening
1 cup cocoa powder
8 cups confectioner’s sugar
¼ cup milk
2 teaspoon vanilla extract

To Assemble

1¼ cups raspberry preserves
fresh raspberries to garnish

Instructions

Cake

Pre-heat the oven to 350°F.
Grease three 8-inch cake pans witheither shortening or bakers release and add a parchment circle to the bottoms. *see notes.
Whisk the flour, sugar, cocoa powder, baking soda, salt, and baking powder in the bowl of your mixer.
Add the eggs, milk, oil, and vanilla to the mixing bowl. Beat the mixture on medium-high speed for two minutes.
Stir in the boiling water.
Divide the batter equally between the three prepared cake pans.
Bake for 35 to 45 minutes or until the cake springs back when touched gently in the center.
Let the cakes cool in the pans on a cooling rack until they have reached room temperature.
Remove from the pan by gently inverting onto a flat plate.
Wrap tightly with plastic wrap and place in the freezer until ready to assemble the cake.

Chocolate Buttercream

In the bowl of a stand mixer- cream, the butter, shortening, and cocoa powder together.
Place the mixer on a low speed and slowly incorporate the sugar until all of it is incorporated.
Pour the milk and vanilla slowly into the buttercream and allow it to mix until light and fluffy, about two minutes.

Cake Assembly

Trim off the domed top of your cakes so they are level.
Place one layer of cake onto the plate or your cardboard circle.
Spread a layer of chocolate buttercream on top- about a quarter-inch thick.
Spread half of the raspberry preserves on top of the buttercream.
Repeat this after adding the next layer of cake finishing up with a cake layer at the top.
Spread a thin layer of buttercream around the whole cake and place it in the fridge to set the frosting for 15 minutes. This is your crumb coat.
Add a thicker layer of buttercream around the cake and smooth out the edges. Place the cake back in the fridge for an additional 15 minutes.
Pipe swirls of the buttercream onto your cake using a pastry bag fitted with a star piping tip.
Add some raspberries on top – if desired.

Notes

Bakers Release –
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

Cannoli Cupcakes

By Kleinworth & Co 2 Comments

I’m all about the cupcakes. I mean, I’m a huge fan of cake, so when it comes to cupcakes – it’s basically a personal-sized cake that’s portable. You can’t go wrong with that.

So when I was thinking of different desserts to make for spring, these cannoli cupcakes came to mind. We already love the Cannoli Cream Pie that I make every year during this time – so why not make that great flavor into cupcakes too?

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Not only are these so incredibly delicious but they are pretty simple to make too. We have it all broken down for you – each part of the process.

Basically, you whip up the cupcakes and you can make the cannoli filling while they bake. Then you can make the frosting while they cool. Each step is simple and takes very little time.

These will be a huge hit at all your seasonal gatherings.

Here are some commonly asked questions

What are cannoli?

Cannoli are an Italian dessert that originated in Sicily. They’re fried pastry dough that’s filled with ricotta cheese, and they’re typically served with chocolate or fruit.

Cannoli cupcakes are a fun and festive twist on the traditional dessert, and they’re sure to be a hit at your holiday party!

What is the best way to store leftover cannoli cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter and mascarpone in the frosting and the cream filling, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

Can cannoli cupcakes be frozen?

Yes – sort of. Once baked – these cupcakes can be frozen prior to being filled. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

I’m not a fan of the texture of the filling once it has been frozen and then thawed again. So I recommend baking the cupcakes and then adding the filling and frosting right before you are going to serve them.

Ingredients for Cannoli Cupcakes

Cupcake

all-purpose flour
granulated sugar
baking powder
vegetable oil
milk
large eggs
pure vanilla extract

Cannoli Filling

ricotta cheese
confectioner’s sugar
vanilla extract
mini chocolate chips
cinnamon

Frosting

butter – softened
mascarpone cheese – softened
confectioner’s sugar
pure vanilla extract

Can this recipe be doubled?

This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.

How to Make Cannoli Cupcakes

Cupcake

Preheat your oven to 375F and line 12 muffin tins with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.
Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool.

Cannoli Filling

In a small bowl, whisk together the ricotta, confectioner’s sugar, and vanilla.
Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
With the mixer on low, slowly the confectioner’s sugar followed by the vanilla extract.
Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

Scoop a small hole out of the center of each cupcake.
Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Tips:

To avoid a gritty texture and having to over-add confectioner’s sugar to get the correct feel, drain ricotta cheese thoroughly.
For the filling to set, allow for enough time for it to thicken.
Make certain that your cream cheese and butter are at room temperature before proceeding.
Cream the cream cheese and butter for at least 3-4 minutes before adding any additional ingredients.
Allow to cool completely before adding the icing on top of the cupcake.

How to Stuff a Cupcake

To stuff a cupcake, you must first remove a little hole from the center and then replace the top. However, to make it all fit again, you’ll need to cut it down somewhat.

To remove the core from a cupcake, you may use a fancy little cupcake corer tool, a strawberry huller, a piping tip, or even a regular paring knife. Fill the hole with icing and cut around it to remove it. Then replace it.

No one will notice the seams after you cover it with icing and decorations.

Other Cannoli Recipes to Try

air fryer churro cannoli
cannoli sugar cookie cups
air fryer cannoli – try these for the topping to these cupcakes
Oreo cannoli cream pie
cannoli pancakes

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

What do you mean by soft butter?

You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.

Ingredient Notes

Flour is the base of our cupcakes– make sure to measure correctly using the spoon and level technique.
Granulated sugar sweetness of the cupcakes.
Baking powder helps with the cupcakes’ rise.
Vegetable oil adds moisture and richness to the cupcake.
Eggs bind the cupcake together.
Milk helps moisten the cupcakes and keeps them light and fluffy.
Vanilla enhances the flavor of the ricotta and mascarpone.
The ricotta gives this a more authentic cannoli flavor.
Confectioner’s sugar helps sweeten the filling and icing.
Mini chocolate chips help add the chocolate flavor we all know and love in cannoli.
I highly recommend using mini chips, rather than regular ones.
Cinnamon adds a hint of warmth and spice.
Butter is the base of our frosting. Make sure it’s completely softened so you don’t end up with lumps in your frosting.
The mascarpone adds a nice tang to the frosting

Be sure to check out our Biscoff cupcakes too!

Products I love when making this delicious cupcake recipe…

This cannoli cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes or cannoli before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Cannoli Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Mint Chocolate Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

Lemon Curd Cupcakes

Lemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.

S’mores Cupcakes

Caramel Apple Cupcakes

Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel!

Cinnamon Vanilla Bean Cupcakes

Cinnamon Vanilla Bean Cupcakes are simple and easy to make. Perfect for fall celebrations, holiday desserts, or just serious cinnamon lovers.

Pumpkin Spice Cupcakes

If you love Pumpkin Spice Lattes, then you’ll love these Pumpkin Spice Cupcakes topped with pumpkin espresso frosting. So deliciously perfect for fall!

If you love this recipe for Cannoli Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

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5 from 1 vote

Cannoli Cupcakes

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: Italian

Keyword: cannoli, cupcakes

Servings: cupcakes

Ingredients

Cupcake

1 ¼ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ cup vegetable oil
½ cup milk
2 large eggs
1 teaspoon pure vanilla extract

Cannoli Filling

¼ cup ricotta cheese
½ cup confectioner's sugar
1 teaspoon vanilla extract
¼ cup mini chocolate chips
pinch of cinnamon about 1/16th teaspoon

Frosting

4 tablespoons butter softened
4 ounces mascarpone cheese softened
2 cups confectioner's sugar
1 teaspoon pure vanilla extract

Instructions

Cupcake

Preheat your oven to 375F and line 12 muffin tins with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine– just until no large lumps of flour remain. You don’t want to overmix.
Divide the batter between the muffin tins. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes to a wire rack to cool.

Cannoli Filling

In a small bowl, whisk together the ricotta, confectioner's sugar, and vanilla.
Add the chocolate chips and cinnamon and stir to combine. Set aside until ready to use.

Frosting

Add the butter and mascarpone to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and creamy.
With the mixer on low, slowly the confectioner's sugar followed by the vanilla extract.
Turn the mixer to high speed and beat the icing until it becomes light and fluffy.
Transfer the frosting to a piping bag fitted with your choice of tip.

Assemble

Scoop a small hole out of the center of each cupcake.
Fill each cupcake with 1 tablespoon of cannoli filling and place the top of the cake back on top of the cannoli filling.
Pipe the frosting on top and garnish with additional mini chocolate chips, if desired.
Store any leftover cupcakes in an airtight container in the fridge for up to two days.

Chocolate Buttercream Frosting

Looking for the BEST Chocolate Buttercream Frosting? This frosting is rich, creamy, delicious, and SO MUCH BETTER than the bakery! Easy to make and everyone will beg for the recipe. It will be your “go-to” frosting for every occasion.

If you have been here a while, then you know that my mom was a professional cake decorator. (among her many talents and adventures) She worked for a long time in a bakery when I was really little and then ventured off doing custom cakes for those special to her.

So it is fair to say that not only have I enjoyed a good amount of cake and frosting in my day. I personally feel this gives me the ability to differentiate between a basic cake or frosting recipe and a truly remarkable one.

I can honestly say – that this recipe she passed down for chocolate buttercream frosting is one that she made for nearly every cake – except when she was using this BEST BAKERY BUTTERCREAM FROSTING for those times when we didn’t need a chocolate version.

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This frosting is positively incredible. We used to keep it in the fridge and add a dollop to our ice cream, brownies, or cookies. It’s not just for cake my friends. This frosting is something you will want to add to anything you possibly can.

I was lucky that my mom taught me a few things about making cakes, frostings, and treats and I am so happy that I get to pass them along to you all here. I know you’ll love this as much as we have for so many decades.

Here are some commonly asked questions

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.

By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

What is the best way to store leftover buttercream frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.

How can I make this frosting even more creamy?

To make this ultra-creamy – beat each step for 5 full minutes once you have added all of the ingredients but before you add it to your cake. This isn’t necessary but enhances the texture.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

What is the best way to pipe chocolate buttercream frosting?

Chocolate buttercream frosting can be piped onto cakes in a variety of ways. If you want a smooth, glossy finish, use a dough scraper. You can also pipe chocolate buttercream frosting into swirls or rosettes on top of your cake. If you’re not sure how to do this, there are plenty of tutorials online that can show you how.

Can I use chocolate buttercream frosting on cupcakes?

Yes, chocolate buttercream frosting is perfect for topping cupcakes. Just pipe it onto the cupcakes in the same way as you would on a cake – either with a piping bag and star-shaped tip or in swirls or rosettes.

Ingredients for Chocolate Buttercream Frosting

butter – room temperature
shortening
cocoa powder – not Dutch-processed
confectioner’s sugar
milk
vanilla extract

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or shortening in your frosting. You want everything evenly disbursed for the perfect texture.

When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, and with things like frosting – it helps to break down the sugar, so the texture isn’t gritty or dry.

You want the creamiest frosting and room temperature ingredients are the key to that.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

How to Make Chocolate Buttercream Frosting

Combine the butter, shortening, and cocoa powder together in a large mixing bowl or the bowl of your stand mixer.
Slowly mix together until the cocoa powder is incorporated and then increase the speed and beat until creamy.
Place the mixer on a low speed and slowly incorporate the confectioner’s sugar until all of it is mixed in.
Add in the milk and vanilla slowly, beating into the buttercream, and allow it to mix until light and fluffy, about two minutes at a high speed.

Can I use more butter in place of shortening?

Technically yes. It will change the consistency, and definitely alter the flavor and your frosting. This change can alter the richness of the chocolate color as well. Using all butter & no shortening will change how the frosting holds at room temperature but it can be done.

What should I do if my chocolate buttercream frosting is too thick or too thin?

What cakes can I use this on?

This frosting is great for so many different cake flavors. Here are some of our favorites…

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

PRO-TIP

When working with the cocoa powder and the confectioner’s sugar, it is important to start slowly so the mixer doesn’t send all of that powder up and out of your bowl and all over your kitchen. Sometimes I’ll place the powders on the bottom of the bowl and add the other ingredients on top. When that isn’t an option, I’ll fold in the powdered ingredients with a heavy-duty rubber spatula and then use the mixer to really beat it together. This helps to eliminate a much larger mess.

How much frosting does this make?

chocolate buttercream frosting for cupcakes

recipe for Chocolate Buttercream Frosting

Try these other great frosting recipes too

Products I love when making this chocolate frosting recipe…

This frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made frosting before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Easy Chocolate Buttercream Frosting recipe, you’re going to love these other frosting recipes too. Please click each link below to find the easy, printable recipe!

Cream Cheese Frosting Recipe

This Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you’ll EVER taste!

the best ever Cream Cheese Frosting Recipe

Coffee Buttercream Frosting

Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!

Cake Batter Frosting Recipe

Cake Batter Frosting Recipe is perfect for the extreme lover of all things cake batter. What could be better than frosting that adds more yummy cake flavor?

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting is the perfect compliment to a dense & delectable red velvet cake. Perfect for the extreme chocolate lovers.

Cookie Dough Frosting

Cookie Dough Frosting is used to make this over-the-top Brownie Cookie Dough Freak Cake. It’s easy AND so delicious. Made without eggs, so it’s safe to eat. Perfect for any celebration!

Cookie Dough Frosting - Brownie Cookie Dough Freak Cake

Best Bakery Buttercream Frosting

Wondering how to make the Best Bakery Buttercream Frosting? I’m the daughter of a professional baker & I can tell you, THIS is the ULTIMATE frosting!

Caramel Macchiato Frosting

Fresh Strawberry Buttercream Frosting

Fresh Strawberry Buttercream Frosting is the perfect way to bring the summer flavor of strawberries to your birthday or holiday celebrations. Yummy Dessert!

If you love this recipe for Chocolate Buttercream Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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Chocolate Buttercream Frosting

Looking for the BEST Chocolate Buttercream Frosting? This frosting is rich, creamy, delicious, and SO MUCH BETTER than the bakery! Easy to make and everyone will beg for the recipe.

Prep Time10

Course: Dessert

Cuisine: American

Keyword: buttercream, chocolate, frosting

Servings: cups

Ingredients

1½ cups butter room temperature
1 cup shortening
1 cup cocoa powder not Dutch processed
8 cups confectioner’s sugar
¼ cup milk
2 teaspoons vanilla extract

Instructions

Combine the butter, shortening, and cocoa powder together in a large mixing bowl or the bowl of your stand mixer.
Slowly mix together until the cocoa powder is incorporated and then increase the speed and beat until creamy.
Place the mixer on a low speed and slowly incorporate the confectioner’s sugar until all of it is mixed in.
Add in the milk and vanilla slowly, beating into the buttercream and allow it to mix until light and fluffy, about two minutes at a high speed.

Notes

Cannoli Cookies

A simple twist on classic cannoli, these cannoli cookies are buttery, airy, and thick, and packed with ricotta silky goodness and chocolate chips.

To turn traditional cannoli into cookies, my best advice is to gently fold the filling ingredients without overmixing them. You will get a silky soft and chewy cookie.

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Peanut Butter Eggs

The best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!

If you love those delicious peanut butter eggs that come around every spring, you’ll love this homemade recipe to make your own.

We changed up the recipe to use candy melts to make them in bright, spring colors like actual Easter eggs instead of standard milk chocolate and they turned out so cute.

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What I really love about making them at home is that they are much larger than what you get in the store these days. Do you remember when we were kids and Reese’s peanut butter eggs were so big that it took several bites to get through just one?

Since they are basically one bite now, I definitely prefer making them at home. I almost always have the ingredients on hand and then I can customize them to our liking. I think you and the kiddos will really love these!

Easter Peanut Butter Eggs

Here are some commonly asked questions

What are Reese’s eggs?

Reese’s eggs are peanut butter eggs that are coated in chocolate. They were first created in Reese’s peanut butter cups, and they have since become a popular Easter candy.

Are these gluten-free?

Yes – if you check all of the ingredients and make sure you are using the gluten-free versions available out there.

Do peanut butter eggs have dairy?

Yes – these do contain dairy in the butter and chocolate. If you are familiar with dairy-free alternatives, you can always give those a try.

Can I use a different type of chocolate?

Yes – these can be made with a different type of chocolate. If you don’t want to make them in colors, you can use milk, semi-sweet, white, or dark chocolate candy melts.

Can these be made with chocolate chips?

Yes – you can use chocolate chips if you aren’t making these in the cute spring colors. Keep in mind that the chocolate chips will melt a bit differently than the candy melts. See my notes below for the best way to melt those.

Ingredients for Peanut Butter Eggs

peanut butter
confectioner’s sugar
vanilla extract
unsalted butter – softened
candy melts – colors of your choice

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.

How to Make Reese's Peanut Butter Eggs at Home

How to Make Peanut Butter Eggs

In a small bowl mix the peanut butter with the butter until it is light and fluffy.
Add in the confectioner’s sugar and vanilla. Mix until combined.
In another bowl, melt the candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn. You may need to set the microwave to 50% power.
Fill each cavity of the egg mold with the melted chocolate. Turn the mold upside down above some parchment paper, and allow the excess chocolate to drip out.
Now turn the mold upright for a little while so the chocolate can harden for about 10 – 12 minutes or 5 minutes in the refrigerator.
Meanwhile, place the peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
Once the chocolate has set, add the peanut butter filling into each mold – filling them ⅔ full with a piping bag. Do not overfill.
Seal with another layer of the melted chocolate and scrape the mold to remove the excess chocolate on top.
Place in the refrigerator for 10 – 15 minutes until completely set and then remove them from the mold.
Repeat the steps 3 – 8 for the rest of the chocolate for each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
Once you have done this with all of the colors you are ready to enjoy.

Why didn’t my chocolate wafers melt correctly?

When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.

Be sure to refer to the package directions when melting chocolate to prevent this from happening.

NOTE – if you don’t have a candy mold – like the egg-shaped one we are using here – you can still make these. You’ll want to do the following…

Chill the peanut butter mixture. This is fastest in the freezer – just don’t let it got too firm.
Once it is cold, roll it out like you would if you were making cut out cookies. This is often easiest if you place the mixture between two sheets of parchment paper like a sandwich. Then you can roll on top of the parchment and keep the filling from sticking to your rolling pin.
Once it is flat, take an egg-shaped cookie cutter and cut out all of your eggs.
Return to the freezer, this time let them freeze completely so they are firm.
When they are frozen, dip them into the melted chocolate and then place them on a wire rack for the chocolate to harden.
Keep them refrigerated until ready to serve.

How to Store Peanut Butter Eggs?

Once you have finished making the eggs, you’ll want to keep them in an airtight container in the refrigerator. I prefer a reusable one, so they don’t get too jostled around and break. But you can keep them in a zip-top bag if you like.

They should keep for about a month. Because of the butter in the filling, I don’t recommend keeping them at room temperature.

Make Clean-Up a Breeze

Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.

Can I freeze peanut butter eggs?

Yes – these peanut butter eggs will freeze well. You can actually keep them in there for up to 6 months – so you no longer have to wait for spring to enjoy them again.

What is the best chocolate for peanut butter eggs?

While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.

I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.

The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these fun little treats.

Other Cute Easter Ideas to Try

Products I love when making these chocolate overed eggs…

This chocolate peanut butter eggs recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade peanut butter eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this recipe for Easter peanut butter eggs, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

Easter Egg Meringue Nests

These beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.

Marshmallow Easter Bars

Marshmallow Easter Bars are an easy no-bake dessert recipe that takes just 4 ingredients. These are perfect for your holiday celebrations. Delicious!

Easter Egg Coconut Cheesecake

Easter Egg Coconut Cheesecake is a simple & delicious Easter dessert recipe. Easy cheesecake topped with toasted coconut & chocolate Easter eggs! YUM!

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

Lavender Macarons Recipe

Lavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.

Easy Lemon Bars

Easy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.

Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs, which makes them thick & chewy. Everything I love about a good macaroon for sure. These are definitely a great Easter dessert for all you coconut lovers out there.

If you love this recipe for Homemade Peanut Butter Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

Print Recipe

Peanut Butter Eggs

The best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!

Prep Time20

chill30

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: candy melts, chocolate, peanut butter

Servings: eggs

Equipment

1 silicone egg-shaped mold

Ingredients

1 cup peanut butter
1 cup confectioner’s sugar
1 teaspoon vanilla
3 tablespoons unsalted butter – softened
4 ¾ cups candy melts colors of your choice

Instructions

In a small bowl mix the peanut butter with the butter until it is light and fluffy.
Add in the confectioner’s sugar and vanilla. Mix until combined.
In another bowl, melt the candy melts one color at a time, in 20-second intervals in the microwave, until completely melted. Make sure they do not burn. You may need to set the microwave to 50% power.
Fill each cavity of the egg mold with the melted chocolate. Turn the mold upside down above some parchment paper, and allow the excess chocolate to drip out.
Now turn the mold upright for a little while so the chocolate can harden for about 10 – 12 minutes or 5 minutes in the refrigerator.
Meanwhile, place the peanut butter mixture into a piping bag, so you can fill the candy cavities easily.
Once the chocolate has set, add the peanut butter filling into each mold – filling them ⅔ full with a piping bag. Do not overfill.
Seal with another layer of the melted chocolate and scrape the mold to remove the excess chocolate on top.
Place in the refrigerator for 10 – 15 minutes until completely set and then remove them from the mold.
Repeat the steps 3 – 8 for the rest of the chocolate for each color you are using. It is important to make them by color so when you turn the mold upside down you don’t mix the colors and you can reuse what is on the parchment paper.
Once you have done this with all of the colors you are ready to enjoy.

Notes

Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.

Chocolate Ganache Drip Cake

By Kleinworth & Co 2 Comments

Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!

A chocolate ganache drip cake is the perfect way to celebrate any special occasion! This particular cake can be made with any flavor of cake before adding the chocolate ganache drips on top. It’s sure to impress your guests!

The best part is that it’s pretty simple to make. I know you’ll love this as much as we do.

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Girl Scout Cookies Lemonades – Copycat Recipe

By Kleinworth & Co 1 Comment

This copycat Girl Scout Lemonades recipe replicates the flavor and texture of the treat with its crispy lemon cookie and tangy lemon-flavored icing. The name of the cookie says all you need to know about what these delicious cookies taste like.

Nearly everyone has their favorite among all of the Girl Scout cookie flavors but I do struggle to pick just one to call their best cookie! Come Girl Scout cookie season, I am just as happy to snack on Peanut Butter Patties or Caramel deLites as I am a Raspberry Rally or a few Lemon Ups.

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Chocolate Mug Cake

Chocolate lovers, rejoice! Today, we’re sharing a simple and delicious recipe for Chocolate Mug Cake Mix that will satisfy your sweet cravings in just a few minutes.

With only three ingredients, you can make a batch of the mix and have chocolate cake on hand whenever you need a quick treat. Plus, it’s perfect for those who live alone or don’t want to make a full cake. Let’s get started!

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Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Who loves a good cupcake? I’m all about the cake – all the time. It’s probably because I was raised by a professional cake decorator – so cake is in my blood, literally.

So I’m always digging through mom’s old recipe boxes and books to find some inspiration. I came across a recipe she made for a traditional Boston Cream Pie cake. I thought it would sure make for some awesome cupcakes, just in time for St. Patrick’s Day!

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Honestly – the light and fluffy vanilla cupcakes are so delectable with that creamy filling. Then adding the whipped chocolate buttercream and the rich chocolate ganache – these make my eyes roll to the back of my head with every bite.

These are great for a fun office party, birthdays and so much more. I know you’ll love them as much as I do. Check it out!

holiday filled cupcakes with chocolate buttercream

Here are some commonly asked questions

What is the best way to store leftover Boston Cream Pie cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter in the frosting and the cream filling and ganache, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can these cupcakes be made with a box mix?

If you are going to do that – you can always use a chocolate cake mix instead – that would be really delish!

Can Boston cream pie cupcakes be frozen?

Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)

You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.

Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.

So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.

Ingredients for Boston Cream Pie Cupcakes

Cupcakes

● Flour is the base of our cupcake– make sure to measure using the spoon and level method so you don’t end up with dry cupcakes.
● Sugar helps sweeten the cupcakes.
● Baking powder helps the cupcakes rise.
● Milk keeps the cupcake light and soft.
● Vegetable oil helps keep the cupcakes moist so they don’t dry out.
● Eggs bind the cupcakes together so they don’t fall apart.
● Vanilla enhances the sweetness of these cupcakes.

Cream Filling

● Milk makes a rich and delicious pastry cream.
● Egg yolks thicken the cream filling while also adding additional richness.
● Sugar helps sweeten the cream.
● Cornstarch absorbs extra moisture and thickens the cream.
● Vanilla bean paste adds great vanilla flavor, as well as little specks of vanilla bean. Feel free to substitute 1 teaspoon vanilla extract or the caviar from 1 vanilla bean.
● Butter makes the cream silky and smooth.

Chocolate Buttercream

● Butter adds great flavor to the frosting and keeps it from becoming too dry.
● Vanilla enhances the flavor of the cocoa.
● Confectioner’s sugar adds sweetness and structure to the buttercream.
● Cocoa powder adds great chocolate flavor to the buttercream. Make sure to use unsweetened baking cocoa.

Chocolate Ganache

● I used semi-sweet chocolate but feel free to use any kind you like– just make sure it’s good quality!
● Heavy cream helps the chocolate melt into a smooth ganache. You must use heavy cream, not milk.
● Coconut oil helps the chocolate melt and makes a smooth and shiny ganache

How to Make Boston Cream Pie Cupcakes

Cupcakes

Preheat the oven to 350F and line a 12count muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no lumps of flour remain.
Divide the batter between the muffin tins, filling each one ¾ of the way full with the batter.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.

Cream Filling

Heat the milk in a small saucepan set over medium heat, just until it starts to steam.
In a small heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch for 1 minute, or until they become pale yellow.
Next, slowly whisk in the milk, a little at a time. Make sure not to add it all at once or you may scramble the eggs.
Once all of the milk has been incorporated, return the egg mixture to the saucepan and set it over medium heat again.
Cook, stirring constantly, for 3-4 minutes or until the cream has thickened. It will be very thin and then thicken very quickly– don’t stop stirring or it may burn.
Once the cream has thickened, remove it from the heat and add the vanilla bean paste and butter. Whisk to combine.
Transfer the cream to an airtight container and cover the surface with plastic wrap (make sure the plastic is directly touching the cream so it doesn’t form a skin).
Transfer the cream to the fridge and chill until it is no longer hot– about 1 hour.

Chocolate Buttercream

Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until the butter is light and fluffy– about 1 minute.
Next, sift together the confectioner’s sugar and cocoa powder to remove any lumps.
With the mixer on low speed, slowly add the dry ingredients into the butter.
Once all of the dry ingredients have been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy– about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

Chocolate Ganache

Add the heavy cream, chocolate chips, and coconut oil to a small microwave safe bowl.
Microwave for 30 seconds and stir. If the chocolate is not fully melted, microwave it for an additional 30 seconds and stir.
Whisk until the ganache is smooth. Set it aside to cool to room temperature before using. The ganache should be pourable but not warm (you don’t want it to melt the buttercream).

Assembly

Scoop out the center of each cupcake and fill it with 2 teaspoons of pastry cream. Place the top of the cupcake back on to cover the creamy filling.
Pipe the chocolate buttercream on top and finish the top with a small drizzle of chocolate ganache.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
Bring to room temperature before enjoying again.

vanilla cupcakes with chocolate frosting

Products I love when making this delicious cupcake recipe…

This St. Patrick’s Day cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this Boston Cream Pie Cupcakes recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Cupcakes

Best Bakery-Style Vanilla Cupcakes

Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

Best Bakery-Style Vanilla Cupcakes - how to make cupcakes

Lemon Curd Cupcakes

2-Ingredient Funfetti® Cupcakes

2-Ingredient Funfetti® Cupcakes made with diet Ginger Ale & topped with Funfetti® Frosting

S’mores Cupcakes

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

If you love this recipe for Boston Cream Pie Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Be sure to follow me on my social media, so you never miss a post!

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Boston Cream Pie Cupcakes

Vanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!

Prep Time30

Cook Time30

Chill1

Total Time2

Course: Dessert

Cuisine: American

Keyword: boston cream, buttercream, chocolate, cream filling, cream pie, ganache

Servings: cupcakes

Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

Cream Filling

½ cup whole milk
2 large egg yolks
3 tablespoons granulated sugar
1 tablespoon cornstarch
1 teaspoon vanilla bean paste
½ tablespoon butter

Chocolate Buttercream

½ cup butter softened
1 teaspoon pure vanilla extract
2 ¼ cups confectioner’s sugar
¼ cup cocoa powder not Dutch processed

Chocolate Ganache

½ cup chocolate chips
⅓ cup heavy cream
2 teaspoons coconut oil

Instructions

Cupcakes

Preheat the oven to 350F and line a 12count muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry and mix just until no lumps of flour remain.
Divide the batter between the muffin tins, filling each one ¾ of the way full with the batter.
Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack to cool completely.

Cream Filling

Heat the milk in a small saucepan set over medium heat, just until it starts to steam.
In a small heat-proof bowl, whisk together the egg yolks, sugar, and cornstarch for 1 minute, or until they become pale yellow.
Next, slowly whisk in the milk, a little at a time. Make sure not to add it all at once or you may scramble the eggs.
Once all of the milk has been incorporated, return the egg mixture to the saucepan and set it over medium heat again.
Cook, stirring constantly, for 3-4 minutes or until the cream has thickened. It will be very thin and then thicken very quickly– don’t stop stirring or it may burn.
Once the cream has thickened, remove it from the heat and add the vanilla bean paste and butter. Whisk to combine.
Transfer the cream to an airtight container and cover the surface with plastic wrap (make sure the plastic is directly touching the cream so it doesn’t form a skin).
Transfer the cream to the fridge and chill until it is no longer hot– about 1 hour.

Chocolate Buttercream

Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium speed until the butter is light and fluffy– about 1 minute.
Next, sift together the confectioner’s sugar and cocoa powder to remove any lumps.
With the mixer on low speed, slowly add the dry ingredients into the butter.
Once all of the dry ingredients have been incorporated, turn the mixer to high speed and beat until the frosting becomes light and fluffy– about 1 minute.
Transfer the frosting to a piping bag fitted with your choice of tip and set aside until ready to use.

Chocolate Ganache

Add the heavy cream, chocolate chips, and coconut oil to a small microwave safe bowl.
Microwave for 30 seconds and stir. If the chocolate is not fully melted, microwave it for an additional 30 seconds and stir.
Whisk until the ganache is smooth. Set it aside to cool to room temperature before using. The ganache should be pourable but not warm (you don’t want it to melt the buttercream).

Assembly

Scoop out the center of each cupcake and fill it with 2 teaspoons of pastry cream. Place the top of the cupcake back on to cover the creamy filling.
Pipe the chocolate buttercream on top and finish the top with a small drizzle of chocolate ganache.
Enjoy the cupcakes immediately or store them in an airtight container in the fridge for up to two days.
Bring to room temperature before enjoying again.

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting. It’s perfect for any occasion.

Do you like making a special dessert for Easter or even Mother’s Day? When springtime comes around I sure get in the mood for baking and I almost always gravitate towards making a cake.

Growing up my mom was a cake decorator. So it is fair to say that we ate our share of cake. One that I always looked forward to was this hummingbird cake. It is like having a delicious banana cake but with added pineapple and the spice of cinnamon. So good!

Over the years I have been slowly combing through mom’s big binder of recipes that she always kept on hand. I still have stacks and stacks of her decorating books she collected – one day I will crack those open and really test my skills.

But for now – simple to make cakes that I remember from my childhood are just perfect for our lifestyle. Just enough cake for dessert for a couple of days – then we are good until the next cake inspiration comes.

I know you’ll love this super simple dessert that is an absolute classic.

classic southern cake

Here are some commonly asked questions

What is Hummingbird Cake?

Hummingbird cake is a delicious dessert that is perfect for springtime. The cake features pineapple, which gives it a sweet and tangy flavor, as well as bananas and spices. This cake is a super popular recipe, especially in the South, and it’s easy to see why – it’s absolutely delicious!

Why is it called Hummingbird cake?

There are several theories about why hummingbird cake is named after hummingbirds. One theory is that the cake is so sweet and flavorful that it’s like eating a hummingbird’s favorite food.

Another theory is that the cake is light and fluffy, just like a hummingbird’s wings.

hummingbird birthday cake

How do I properly measure the flour?

Can this frosting be made ahead of time?

You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.

Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.

spring cake recipes

hummingbird cake ingredients

all-purpose flour
granulated sugar
ripe bananas – mashed
eggs – beaten
crushed pineapple – drained
vegetable oil
chopped pecans – optional
vanilla extract
baking soda
table salt
ground cinnamon

cream cheese frosting ingredients

confectioner’s sugar
cream cheese – room temperature
butter – room temperature
vanilla extract
crushed pecans to coat the cake

easy hummingbird cake

how to make a hummingbird cake

Preheat the oven to 350 degrees.
Grease 2 – 9″ round cake pans or 1 standard bundt pan. Set aside.
Combine the flour, sugar, mashed bananas, beaten eggs, crushed pineapple, oil, pecans, vanilla, baking soda, salt and cinnamon in the mixer bowl. Stir on low using the whisk attachment or whisk by hand until the ingredients are completely combined – but don’t over-mix.
Transfer to the prepared pan or pans.
Bake 30-35 minutes for the 9″ pans or approx 50 minutes for the bundt pan. Use either the toothpick test or the spring-back test to determine doneness as varying ovens, climate and elevation will affect the time.
Remove and transfer to a wire rack to cool to room temperature before removing and decorating.

how to make cream cheese frosting

Blend cream cheese and butter on high speed until it begins to thicken.
Reduce the speed and add in the confectioner’s sugar and vanilla, blend well until no lumps remain.

best hummingbird cake recipe

assembling the cake

Once cakes have completely cooled, add frosting between the top and bottom layers and then frost the entire cake with remaining frosting.
Sprinkle the crushed pecans over entire cake, pressing some of the pecans gently alongside of the cake to until completely covered.

What is the best way to store leftover cream cheese frosting?

Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.

old fashioned hummingbird cake recipe

Can hummingbird cake be frozen?

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

hummingbird cake recipe

Products I love when making this hummingbird cake…

This spring cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

cream cheese frosting on Hummingbird Cake

If you love this Easy Hummingbird Cake recipe, you’re going to love these other cake recipes too.. Please click each link below to find the easy, printable recipe!

Banana Coconut Bundt Cake

Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!

Mint Chocolate Chip Cake

Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

Easy Strawberry Cake Recipe

This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too.

Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Vanilla Bundt Cake

Vanilla Bundt Cake is easy to make with just 4 ingredients. Perfect with a dusting of confectioner’s sugar or topped with icing, whipped cream or berries.

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Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

Chocolate Birthday Cake - World's Best Chocolate Cake

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Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother’s Day.

starbucks copycat recipe - Lemon Pound Cake

Best German Chocolate Cake

Want the Best German Chocolate Cake recipe? Homemade chocolate cake & traditional frosting made with coconut & pecans top all those layers of goodness.

Mothers Day Cake

Pastel Layer Cake – Colorful and pretty, this Mother's Day cake will make Mom feel special — and it's a delicious cake everyone will enjoy.

Don’t miss this great Spring Cake Roll too!

If you love this recipe for Homemade Hummingbird Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

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Print Recipe

Hummingbird Cake

Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Keyword: banana, cake, hummingbird, pineapple

Servings: slices

Ingredients

Cake

2 cups all-purpose flour
2 cups granulated sugar
2 ripe bananas – mashed
3 eggs – beaten
8 ounces crushed pineapple – drained
¾ cup vegetable oil
¼ cup chopped pecans – optional
1 tsp vanilla extract
1 tsp baking soda
1 tsp table salt
½ tsp ground cinnamon

Frosting

2 cups confectioner’s sugar
8 oz cream cheese – room temperature
½ cup butter – room temperature
1 tsp vanilla extract
1 ½ cups crushed pecans to coat the cake

Instructions

Cake

Preheat the oven to 350 degrees.
Grease 2 – 9" round cake pans or 1 standard bundt pan. Set aside. (I like to use homemade baker's release)
Combine the flour, sugar, mashed bananas, beaten eggs, crushed pineapple, oil, pecans, vanilla, baking soda, salt and cinnamon in the mixer bowl. Stir on low using the whisk attachment or whisk by hand until the ingredients are completely combined – but don’t over-mix.
Transfer to the prepared pan or pans.
Bake 30-35 minutes for the 9″ pans or approx 50 minutes for the bundt pan. Use either the toothpick test or the spring-back test to determine doneness as varying ovens, climate and elevation will affect the time.
Remove and transfer to a wire rack to cool to room temperature before removing and decorating.

Frosting

Blend cream cheese and butter on high speed until it begins to thicken.
Reduce the speed and add in the confectioner’s sugar and vanilla, blend well until no lumps remain.

Assemble the Cake

Once cakes have completely cooled, add frosting between the top and bottom layers and then frost the entire cake with remaining frosting.
Sprinkle the crushed pecans over entire cake, pressing some of the pecans gently alongside of the cake to until completely covered.

Mint Chocolate Cupcakes

I don’t know about you – but I sure love a good mint and chocolate combination. Things like peppermint patties and Andes mints are a favorite of mine as well as everyone in our house.

So it is pretty common for us to gravitate towards making recipes that contain those two favorite flavors like these delicious Mint Chocolate Cupcakes.

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While I could enjoy these tasty little treats any time of the year, I especially love to make them around St. Patrick’s Day. It is one of my favorite holidays and it gives me a reason to make our favorite flavor combo into a scrumptious little cupcake.

These are great for the kiddo’s class parties, potlucks, bunco night, and office parties too. Don’t forget the birthday parties for those that love mint and, of course, they make great gifts for the neighbors too.

chocolate mint cupcakes

Here are some commonly asked questions

What is the best way to store leftover Andes mint cupcakes?

As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.

They will keep in the fridge for up to 4 days or freeze for up to 3 months.

Can mint chocolate cupcakes be frozen?

Can these cupcakes be made with a box mix?

Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.

mint frosting

Ingredients for Mint Chocolate Cupcakes

all-purpose flour
granulated sugar
cocoa powder
baking powder
whole milk
vegetable oil
eggs
pure mint extract
chopped Andes mints

Ingredients for Mint Buttercream Frosting

butter softened
pure mint extract
confectioner’s sugar
green food coloring – optional
Andes mints for garnish

Notes for the Chocolate Cupcakes

Flour is the main dry ingredient in the cupcakes. Make sure to measure using the scoop and level technique.
Granulated sugar adds sweetness to the cupcake.
Cocoa powder makes these cupcakes super chocolatey. Make sure to use unsweetened baking cocoa.
Baking powder helps the cupcakes rise.
Whole milk adds moisture and richness to the cupcakes.
Vegetable oil also adds richness but also helps keep the cupcakes soft.
Eggs bind the cupcakes together so they don’t fall apart.
Vanilla enhances the flavor of the chocolate and mint.
Chopped Andes mints add extra chocolate and mint flavor.

Notes for the Best Mint Buttercream

● Butter gives the buttercream structure. Make sure it’s fully softened so you don’t end up with lumps.
● Pure mint extract adds the classic minty flavor to the icing.
● Confectioner’s sugar adds sweetness, as well as structure to the buttercream. If your sugar has large lumps, make sure to sift it!
● Green food coloring is optional but helps the cupcakes appear “minty”.

mint cupcakes

How to Make Mint Chocolate Cupcakes

Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
Add the wet ingredients to the dry and mix just until combined.
Fold in the chopped Andes mints and mix them in gently– you don’t want to overmix the cake batter!
Divide the cake batter evenly between the prepared cupcake liners. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.

How to Make Mint Buttercream Frosting

Add the butter and mint extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
With the mixer on low, slowly add the confectioner’s sugar. Once all of the confectioner’s sugar has been incorporated, add the green food coloring, if using.
Turn the mixer to medium-high speed and beat until the frosting is light and fluffy– about 2 minutes. Scrape down the sides of the bowl as needed so you don’t get any pockets of butter or sugar that aren’t blended in.
Transfer the frosting to a piping bag fitted with your choice of tip.
To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
Enjoy immediately or store in an airtight container in the fridge for up to two days.

andes mint cupcakes

Products I love when making this cupcake recipe…

This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this mint chocolate cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!

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Funfetti Cupcakes Recipe + Cream Cheese Frosting

This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!

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Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

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These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert.

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Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

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Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

Caramel Apple Cupcakes

Caramel Apple Cupcakes are made with an apple and caramel homemade cupcake recipe then topped with a delicious caramel buttercream frosting, a fresh apple wedge, and a drizzle of caramel!

If you love this recipe for Mint Chocolate Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

St. Patrick's Day Mint Chocolate Cupcakes

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Print Recipe

Mint Chocolate Cupcakes

Prep Time15

Cook Time20

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: andes mints, chocolate, cupcakes, mint

Servings: cupcakes

Ingredients

Chocolate Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa powder
1 teaspoon baking powder
½ cup whole milk
½ cup vegetable oil
2 large eggs
1 teaspoon pure mint extract
1 cup chopped Andes mints

Mint Buttercream

½ cup butter softened
1 teaspoon pure mint extract
2 ½ cups confectioner’s sugar
green food coloring optional
Andes mints for garnish

Instructions

Chocolate Cupcakes

Preheat the oven to 350F and line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa, and baking powder.
In another bowl, whisk together the milk, vegetable oil, eggs, and mint extract until smooth.
Add the wet ingredients to the dry and mix just until combined.
Fold in the chopped Andes mints and mix them in gently– you don’t want to overmix the cake batter!
Divide the cake batter evenly between the prepared cupcake liners. I use a ¼ cup cookie scoop to ensure they’re all the same size.
Bake the cupcakes for 15-18 minutes, or a toothpick inserted into the center comes out clean.
Remove the cupcakes from the pan and transfer them to a wire rack and allow them to cool to room temperature before frosting.

Mint Buttercream

Add the butter and mint extract to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 1 minute, or until the butter is light and fluffy.
With the mixer on low, slowly add the confectioner’s sugar. Once all of the confectioner’s sugar has been incorporated, add the green food coloring, if using.
Turn the mixer to medium-high speed and beat until the frosting is light and fluffy– about 2 minutes. Scrape down the sides of the bowl as needed so you don’t get any pockets of butter or sugar that aren’t blended in.
Transfer the frosting to a piping bag fitted with your choice of tip.
To assemble, swirl the frosting on top of the cupcakes and then add an andes mint on top for garnish.
Enjoy immediately or store in an airtight container in the fridge for up to two days.

St. Patrick’s Day Cake

There are plenty of fun St. Patrick’s Day desserts you can make but this is by far one of the most impressive while also being easy! This St. Patrick’s Day cake has layers of delicious vanilla-flavored green and white cake and drizzles of sweet green and white icing.

Not everyone is a fan of green foods, but when it comes to St. Paddy Day it’s time to get festive — after all, we’re not trying to push broccoli or kale here! Have a green beer and some sweet treats to celebrate.

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St Patricks Day Cake Mix Cookie Bars

Red Velvet Cake Mix Cookies

St. Patrick’s Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.

Do you love making fun and festive treats for different holidays? I sure do – especially when it comes to St. Patrick’s Day. The bright green foods paired with rainbow everything just makes me smile.

Check out how fun and easy it is to make these delicious cake mix cookie bars to help you celebrate St. Patrick’s Day this year.

PIN FOR LATER

This whip together so quickly and easily. You won’t believe just how simple they are. Plus they are super soft and chewy – making them a favorite for everyone.

These are perfect for bringing to a class party, potluck at work, or gifting to the neighbors. I liked taking them to bunco night – they were always gone in a flash.

st patrick day dessert

Here are some commonly asked questions

What are cake mix cookie bars?

These bars are a quick and easy dessert that always goes over well with friends and family. They’re made from a simple cake mix, making them a breeze to whip up.

Are Cake Mix Cookie Bars difficult to make?

No, they’re actually very easy. They are as simple as mixing the ingredients together and baking in the pan. I love them because they are as soft and chewy as a cookie -but you eliminate the need for rolling individual cookies and worrying about them flattening out too much. This makes it so simple.

st patricks day treats

How to Store St Patricks Day Cake Mix Cookie Bars

The best way to keep these bars is to either cover the pan tightly and keep it refrigerated OR transfer the bars to an airtight container and keep it refrigerated. I don’t recommend keeping it at room temperature because of the cream cheese in the frosting.

Don’t miss these other great St. Patrick’s Day Recipes

Can this recipe be doubled?

Yes – but you will still need to bake in two separate baking pans that are 9×13 each. You can double the ingredients and then divide between the two pans and then bake them side-by-side.

dessert recipes for st patricks day

Ingredients for St. Patrick’s Day Cake Mix Cookie Bars

vanilla or white cake mix
instant vanilla pudding – just the powder, don’t make the pudding.
vegetable oil
water
eggs
green food coloring

Frosting

cream cheese – the brick, not the whipped variety – room temperature
butter – room temperature
pure vanilla extract
confectioner’s sugar

Decorate

rainbow sprinkles – jimmies

Can these be made with another flavor of cake mix?

Yes – I like to use white or vanilla because it makes it easy to tint the batter to whatever color I need for the holiday I am making them for. But you can just as easily make these with chocolate cake mix and chocolate pudding for that matter.

dessert ideas for st patricks day

How to Make St Patricks Day Cake Mix Cookie Bars

Bars

Preheat the oven to 350 degrees.
Grease a 9×13 baking dish. Set aside.
Combine the cake mix, pudding mix, oil, water and eggs in a large bowl. Mix well to combine.
Spread the mixture out into the prepared dish.
Bake 22-26 minutes or until set.
Cool completely before adding the frosting and sprinkles.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, small portions at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake or cookies to decorate.

What can I make with rainbow sprinkles?

St. Patrick’s Day Hot Chocolate Bombs
Funfetti Cake Batter Dip
Edible Sugar Cookie Dough
Frozen Bananas
Lofthouse Sugar Cookies
Cake Batter Frosting
Birthday Sugar Cookie Bars
Homemade Funfetti Cake
Rainbow Cake

What are the best sprinkles for these cookie bars?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

st patricks day treat ideas

More Great Cake Mix Recipe Ideas

Cake Mix Snickerdoodles

Oreo Cake Mix Donuts

Red Velvet Cake Mix Crinkle Cookies

Patriotic Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Mix Bars

Products I love when making cake mix cookie bars…

This dessert recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookie bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe. (you can also SHOP MY FAVORITES in my store)

st patricks day cookies

If you love this easy cookie bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Leprechaun Dessert Shooters

Irish Cream Macarons

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

No-Bake Chocolate Mint Lush Dessert

You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.

Jello Poke Cake

This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!

Lucky Charm Treats

Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!

Mint Chocolate Chip Cake

Rainbow Truffles Recipe

This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.

Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

Rainbow St. Patrick’s Day Cake

Rainbow St. Patrick’s Day Cake is super easy to make & the perfect dessert for your St. Patrick’s Day celebrations! Plus it’s topped with MARSHMALLOWS!

More Cookie Bar Recipes

If you love this recipe for St Patricks Day Cake Mix Cookie Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

Print Recipe

St. Patrick's Day Cake Mix Cookie Bars

St. Patrick's Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.

Prep Time12

Cook Time26

Total Time38

Course: Dessert

Cuisine: American

Keyword: cake mix, cookie bars, frosted, rainbow, st patrick's day

Servings: bars

Ingredients

Bars

1 box vanilla or white cake mix
1 box instant vanilla pudding 3.4 ounces - just the powder, don't make the pudding.
¾ cup vegetable oil
¼ cup water
2 large eggs
20 drops green food coloring

Frosting

8 ounces cream cheese – the brick, not the whipped variety – room temperature
½ cup butter 1 stick – room temperature
1½ tsp pure vanilla extract
2½ cups confectioner’s sugar

Decorate

1/4 cup rainbow sprinkles - jimmies

Instructions

Bars

Preheat the oven to 350 degrees.
Grease a 9x13 baking dish. Set aside.
Combine the cake mix, pudding mix, oil, water and eggs in a large bowl. Mix well to combine.
Spread the mixture out into the prepared dish.
Bake 22-26 minutes or until set.
Cool completely before adding the frosting and sprinkles.

Frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, small portions at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake or cookies to decorate.

Mint Chocolate Chip Ice Cream Cake

Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!

Each year my kids try to stump me by asking for a new “over the top” birthday cake. This year my son asked me for an ice cream cake and since his favorite flavor is mint chip – I decided to go all out.

After scouring mom’s old cake books for inspiration, I ended up coming across a fun ice cream cake online made with ice cream sandwiches – it’s over on Tastemade. (see link below)

I put my own twist on their cake since I knew I wanted mint ice cream, a whole lot more chocolate, and then, of course – I wanted it to be much taller than their cake. I’m all about a BIG birthday cake.

The overall idea is the same but I absolutely LOVE how it turned out. It was BOLD and fit the occasion perfectly.

We had a whirlwind of a weekend with him driving the 9 hours home on Friday, spending Saturday dealing with a car issue during the day, driving 90 min back to CDA for an event that night, and then having a very quick birthday celebration before he headed back to Boise on Sunday. It was fast but fun.

chocolate mint ice cream cake

Here are some commonly asked questions

Can this be made with another type of ice cream?

Yes – if you want to make this in a different flavor of ice cream, maybe use different Klondike bars or even a different type of ice cream sandwich altogether – that will work just fine. Just make sure the size is cut to fit in the pan.

Can the crust be made with another type of cookie?

The crust can be made with another type of cookie if you like. You may need to add a little melted butter or additional milk to help bind the crumbs together since the creamy filling in the Oreos does help to pull the crust together so it doesn’t fall apart.

ice cream cake recipe

Can I use homemade whipped cream?

Homemade whipped cream can be used, but you will need to stabilize it first. Regular whipped cream, whether it is homemade or from the squirty can will deflate and basically melt right off your cake.

Can this be made smaller?

Absolutely. If you don’t need a huge cake, you can try reducing the ingredients and making it in a smaller springform pan. You can also just leave the slices individually wrapped and frozen and enjoy the pieces over the next several months.

mint ice cream cake

Ingredients for Mint Chocolate Chip Ice Cream Cake

mint Klondike ice cream bars
mint Oreo cookies – divided
milk
hot fudge
mint chip ice cream
whipped topping
finely grated chocolate for dusting on top – optional

Do I have to use a springform pan?

Not necessarily. Overall it does make it easier to remove the cake from the pan and to work with it. But if you don’t have one you can use a regular pan and then line it with parchment. This way you can use the paper that hangs over to pull the cake up and out of the pan for the rest of the decorating.

mint chip ice cream cake

How to Make a Mint Chocolate Chip Ice Cream Cake

Line a large baking sheet with parchment.
Working quickly – unwrap all of the ice cream bars and slice them in half. Place them on the prepared baking sheet. (You should have 44 half bars). Place them back in the freezer until you are ready to use.
Crush 20 of the Oreo cookies in a food processor until you have fine crumbs. (Use the whole cookie including the filling)
Stir in the milk and mix until the crumbs are moist.
Spread the mixture into the bottom of a springform pan and press into a smooth, even layer.
Heat the hot hudge for a few seconds so it is easier to pour and spread. Then spread it into an even layer on top of the Oreo crust.
Place the crust in the freezer to set for about 15 minutes.
Once the crust has set, remove it and the cut ice cream sandwiches from the freezer.

How to Assemble an Ice Cream Cake

Working very quickly – begin to assemble the sandwiches in the pan, standing them upright, working in circles until all of the sandwiches have been placed in the pan. They should fit pretty tightly.
Return to the freezer to reharden the ice cream for at least 1 hour.
Remove the carton of ice cream from the freezer and allow it to soften. Once it has softened to the point where you can spread it, remove the assembled cake from the freezer.
Remove the outer ring of the springform pan from the cake.
Wrap the cake in the clear, plastic cake collar. This will help you to get a taller cake when adding the ice cream layer.
Once the collar is secure, spread the softened ice cream on top in an even layer. Return to the freezer to reharden for 1-2 hours.
While the cake is refreezing – thaw the whipped topping. I have found that it is bestto thaw in the refrigerator. Things like thawing at room temperature and over-mixing tend to make it deflate, making it difficult to spread it onto a cake.

How to Decorate an Ice Cream Cake

Remove the cake from the freezer, remove the cake collar and spread the thawed whipped topping on around the top and sides, smoothing out as best as possible.
Press some crushed Oreos onto the sides of the cake.
Pipe additional swirls of whipped topping on top of the cake and garnish with Oreo cookies.
At this point you can add any sprinkles or other toppings you want.
Keep frozen until ready to serve.

mint chocolate ice cream

Products I love when making this ice cream cake…

This ice cream cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)

If you love this ice cream cake recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!

Cookie Ice Cream Sandwiches

Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!

Make a Root Beer Float

Check out how to Make a Root Beer Float! With bubbly root beer and creamy vanilla ice cream, it’s a great way to cool down and enjoy a treat!

Frozen Bananas

It’s time for all your favorite summer foods. Things like these chocolate covered Frozen Bananas top the favorites list for sure.

Coffee Ice Cream – No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!

How to Make a Chocolate Milkshake

Chocolate Malted Crunch Ice Cream

Chocolate Malted Crunch Ice Cream, just like your favorite childhood Thrifty Ice Cream flavor. This easy summer dessert is simply the best homemade ice cream flavor EVER!

Chocolate Malted Crunch Ice Cream - Just like you remember from Thrifty {on Kleinworth & Co. www.kleinworthco.com}

Dirty Pineapple Whip Pops

If you are a fan of a popular whipped pineapple treat but want a little kick with it, you’ll love these Dirty Pineapple Whip Pops. Boozy rum frozen treat!

Circus Animal Cookie Ice Cream

This Circus Animal Cookie Ice Cream is a simple, no churn recipe that will bring back all those great childhood memories with those colorful, fudge covered cookies.

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