This easy vanilla cupcakes with buttercream frosting recipe is simple and perfect. The cupcakes are light and fluffy and the frosting is rich and creamy. Cake flour and sour cream keep the cupcakes light and moist. This cupcake recipe doesn’t use egg yolks so the batter stays white. Perfect if you’d like to customize it with a food coloring for a special occasion. The butter cream frosting is also easily colored and holds onto sprinkles very well.
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This blueberry lemon loaf cake is light and moist, and chock full of blueberries. The lemon glaze is made with confectioner’s sugar, freshly squeezed lemon juice, and a bit of lemon zest. The glaze is sweet yet tart and compliments the cake so well. It’s also super easy to make and goes perfectly at breakfast, brunch, afternoon snack, or dessert.
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Pavlova is a popular Australian dessert that has made its way to the states. I’ve seen it on cooking shows, read about it in magazines, and seen it popping up on food blogs. It’s a light desert that’s perfect with ripe summer berries and can be enjoyed by my gluten-free friends!
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This New York style cherry cheesecake is one I grew up eating. I honesty have no idea where the recipe originated, as it was passed down through my family. It can’t be too old since it calls for a box of cake mix. Normally I will not use cake mix as I prefer to make my own, but this recipe just nails it. The cheesecake can vary in three different sizes, depending on what you have on hand and your preference. You can make it in one 13×9 pan, one large springform pan, or 2 9″ cake pans. If you use the cake pans, remember to split the crust evenly between the two and split the batter and topping evenly.
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This lemon loaf cake recipe is one of my son’s favorites. It’s super easy to make and is perfect for breakfast, a snack, or dessert. The cake is moist and the flavor is a perfect blend of lemony sweetness. Read more