Feel like a tropical escape?

These cupcakes are the next best thing.

SAVE THIS PINA COLADA CUPCAKES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you like piña coladas AND cupcakes, you’re talking to a kindred spirit.

In this recipe, the pineapple coconut flavor you love beachside is baked into moist, sweet cupcakes! A dollop of coconut frosting on top sends them totally over the top. Since these treats are made without alcohol, the kids will love them too.

Pina Colada Cupcakes without rum (or with a little bit of rum extract!) are perfect for a summer pool party or anytime you’re craving a little escape.

What do I need?

Here’s what we used to make piña colada cupcakes without alcohol.

• Flour
• Baking powder
• Baking soda
• Salt
• Butter
• Sugar
• Cream cheese
• Eggs
• Milk
• Pineapple juice
• Chopped pineapple
• Optional – Use 1 teaspoon rum extract in the batter

Don’t forget the frosting! You will need these ingredients for the coconut frosting:

• Butter
• Powdered sugar
• Milk
• Coconut extract
• Toasted coconut –an optional garnish.
• Cherries – another optional topping.

How do I make them?

This Piña Colada Cupcake recipe is easy to make with just a few minutes of prep time. Start by mixing up a simple cupcake batter. Then you fold in pineapple juice and chopped pineapple pieces.

From here, just pour the batter into a lined cupcake pan and bake! While the pineapple cupcakes are cooling you can beat together the frosting ingredients. Use a spatula or a frosting bag to frost each cooled cupcake.

After piping on the frosting, you’ll want to garnish your Pineapple and Coconut Cupcakes with a sprinkle of toasted coconut and a few maraschino cherries.

A cherry on top gives a pop of color to the white frosted cupcakes that brings me joy. Don’t you think these summer-y pineapple cupcakes would look fabulous on a dessert platter next to my homemade Funfetti Cupcakes?

Tips and Tricks

• Make sure to use real pineapple juice NOT syrup!
• I use canned pineapple in its own juice for this recipe. Drain the juice to add to the batter, then fold in the pineapple pieces. Easy!
• Fresh pineapple is also delicious baked into these cupcakes. Make sure it’s sliced into small chunks.

Can I use untoasted coconut?

Some people love coconut but aren’t a fan of the way it tastes toasted. If that’s you, feel free to swap the toasted coconut for regular sweetened coconut flakes straight from the bag. Or leave the coconut off entirely!

How do I store these cupcakes?

Store your homemade Pina Colada Cupcakes without rum in an airtight container at room temperature or in the refrigerator. At room temperature, they keep for about 3 days. Stored chilled, they’ll keep for an additional day or so.

Can I freeze them?

Yes, as long as you freeze them before frosting! Pineapple cupcakes can be stored in the freezer unfrosted for up to 2 months. Make sure to keep them in a freezer-safe sealed container. Let frozen Piña Colada Cupcakes thaw before adding the coconut frosting and garnishes.

Dessert Recipes

Today’s cupcake recipe was inspired by my love for sipping piña colada cocktails and Pina Colada Milkshakes. Basically, give me a cold drink with pineapple and coconut in it and I’m happy.

I was even inspired by a certain wizarding world to transfigure butterbeer into cupcakes. My Harry Potter Butterbeer Cupcakes are some of the most popular cupcakes I’ve shared on the blog. The butterscotch flavor and sweet swirl of frosting on top is to die for!

I’ve turned plenty of other drinks into dessert recipes too. Check out these refreshing Strawberry Lemonade Bars and these Chai Tea Snickerdoodles.

Pineapple Desserts

I already mentioned how much I love pineapple.

A current favorite way to enjoy it at my house is in the form of this easy Pineapple Bread. It comes together so quicky with the perfect amount of sweetness! I’ve been known to eat a slice (or two) for breakfast with my coffee.

On the days I’m feeling like something a little healthier, one of these Pineapple Coconut Silk Smoothies is perfect. It’s nourishing but sweet enough to serve as a drinkable dessert!

Coconut Desserts

Love making desserts with coconut? You’ll love these other easy coconut recipes too!

• Toffee Coconut Oatmeal Bars are rich, sweet and oh-so-chewy.
• Coconut Macadamia Sugar Cookies remain one of my go-to sugar cookies for the holidays.
• Lemon Coconut Sugar Cookies combine coconut with zesty citrus!
• Coconut Coolers would be a perfect drink to serve along with your Piña Colada cupcakes!

Piña Colada Cupcakes with coconut frosting are all but guaranteed to give you an instant mood lift!

Print

Pina Colada Cupcakes

Piña Colada Cupcakes turn your favorite cocktail into a handheld dessert! Made with real pineapple and a rich coconut frosting, these easy cupcakes are bursting with summertime flavor.

Course Dessert

Cuisine American

Keyword Cupcakes, Pina Colada, Pina Colada Cupcakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 cupcakes

Calories 520kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• 1 liquid measuring cup
• 1 whisk
• 2 medium mixing bowl
• 1 Large Mixing Bowl
• 1 Mixer
• 1 silicone spatula
• 12 cupcake liners
• 1 cupcake pan

Ingredients

Cupcakes

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 6 tablespoons butter room temperature
• ¾ cup granulated sugar
• 6 tablespoons cream cheese room temperature
• 3 large eggs
• ½ cup pineapple juice NOT syrup
• ⅓ cup pineapple finely chopped
• 1 teaspoon rum extract optional

Coconut Frosting

• 1 cup unsalted butter room temperature
• 4 cups sifted powdered sugar
• 3-4 tablespoons milk
• 2-3 drops coconut flavoring (extract) optional
• ½ cup toasted coconut flakes for optional garnish
• 12 maraschino cherries for optional garnish

Instructions

Cupcakes

• Preheat oven to 350°F, and place cupcake liners into a cupcake pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, add the butter, sugar, and using a handheld or stand mixer, mix until light and fluffy, about 2 minutes.
• Add room temperature cream cheese and mix until just combined.
• Add the pineapple juice and rum extract (if using), and mix.
• Add the remaining dry ingredients and mix until fully incorporated.
• Fold in finely chopped pineapple and scrape down the sides of the bowl to make sure all ingredients are well combined.
• Evenly distribute the batter between the 12 cupcakes liners.
• Bake for 19 minutes.
• Allow cupcakes to cool completely before frosting and adding additional garnish, if desired.

Coconut Frosting

• In a large bowl, beat softened butter until soft and fluffy.
• Slowly add 1 cup of powdered sugar at a time, then add milk, coconut flavoring and beat until creamy.
• Use your favorite frosting tip to pipe the frosting onto the cupcakes and garmish.

Nutrition

Serving: 1cupcake | Calories: 520kcal | Carbohydrates: 68g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 230mg | Potassium: 124mg | Fiber: 1g | Sugar: 56g | Vitamin A: 816IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

The post Pina Colada Cupcakes appeared first on 365 Days of Baking.

From mint fudge to Shamrock Shakes and desserts made with Bailey’s Irish Cream, you’re sure to find something for everyone.

I give to you some pretty incredible desserts.
Enjoy them!

Shamrock Shake Cupcakes – Crazy for Crust

No Bake Irish Cream Dream Bars – 365 Days of Baking and More

Deep Dish Chocolate Mint Cookies – Two Peas & Their Pod

St. Patrick’s Day Buttercream Tutorial – My Cake School

Mint Mint Chocolate Chip Cookies – Picky Palate

A Healthier Take on the Shamrock Shake – Two Healthy Kitchens

Green Velvet Cheesecake Cake – RecipeGirl

Lucky Charms Bark – 365 Days of Baking and More

Better Than Presents Rainbow Birthday Poke Cake – The Domestic Rebel

Pistachio Pudding Cookies – Life Tastes Good

Bailey’s Kiss Cupcakes – Cooking with Curls

Irish Cream White Chocolate Chip Cookies – Savory Simple

Mint Chocolate Chip Fudge – Chocolate, Chocolate and More

Chocolate Mint Oreo Cookie Trifle – The Slow Roasted Italian

Mint Chocolate Cookie Bark – Melissa’s Southern Style Kitchen

Lucky Charms Cookies – Simply Whisked

Irish Cream and Chocolate Cheesecake – With A Blast

Mint Chocolate Crinkles – 365 Days of Baking

Guinness & Chocolate Glazed Donut Holes – Sweet Peas & Saffron

Bailey’s Irish Cream Shooters – Beyond Frosting

Easy Rainbow Snack Mix – Shaken Together

Rainbow Donuts – The First Year

Mint Chocolate Chip Brownies – Food Done Light

Mint S’Mores Brownies – Inside BruCrew Life

Junior Mint Cupcakes – House of Yumm

Pot of Gold Cookie Cups Recipe – The Gunny Sack

White Chocolate Lucky Charms Cookies – The Recipe Rebel

Green Velvet St. Patrick’s Dipped Cupcakes – Snappy Gourmet

Chocolate Chip Menthe Cake Pops – Cookie Dough and Oven Mitt

Homemade Shamrock Shake – Baking Beauty

No-Bake Irish Cream Cheesecake with Coffee Whipped Topping – The Gold Lining Girl

Bailey’s Mousse – 365 Days of Baking and More 

SAVE THIS ST. PATRICK’S DAY RECIPE COLLECTION TO YOUR FAVORITE PINTEREST BOARD!

Hope you enjoyed our collection of St. Patrick’s Day desserts!

The post 25 + St. Patrick’s Day Desserts appeared first on 365 Days of Baking.

Fall is here and it’s time to bust out all the pumpkin treats!

Mix up a jar of Homemade Pumpkin Spice now to bake with all season long.

SAVE THIS EASY PUMPKIN SPICE ICING RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I love cream cheese frosting. It’s the perfect topping for any kind of pumpkin dessert!

This variation takes a rich cream cheese icing and blends it with pumpkin pie spices.
The result is a pumpkin cream cheese frosting that adds instant seasonal flair to any dessert.
I made this batch to go with my Pumpkin Chocolate Chunk Cake.

Pumpkin Cream Cheese Frosting

Like many pumpkin spice desserts and drinks, this frosting doesn’t contain any actual pumpkin.
Instead, it’s flavored with my homemade blend of . . . .

• nutmeg
• cinnamon
• ginger
• allspice
• cloves

Just beat together some cream cheese and butter, add powdered sugar, vanilla and the spice mix.
You’ll have an impressive fall frosting ready in minutes!

The only challenging part is resisting the urge to eat it all with a spoon.
If you’re obsessed with pumpkin spice, this is going to be your new favorite frosting recipe!

It’s amazing on pumpkin cakes, pumpkin cupcakes and pumpkin breads, of course.
(Have you tried this Chai Spiced Pumpkin Cake yet?)

Don’t limit yourself to using this only with recipes that have the word “pumpkin” in the name.
Spread this cream cheese frosting on a loaf of Chai Banana Bread for an even sweeter spiced dessert.
Or use it to add a homemade finish to spice cake made from a boxed mix.

Need a quick sweet treat for the kids (or yourself)?
Spread some cinnamon graham crackers with pumpkin spice frosting!
You can’t go wrong with a frosting this good.

Frosting Recipes

Canned frosting just can’t compare to homemade.
The best part about homemade frostings is that most of them are quick and easy to make with just a handful of ingredients.

I’ve been making this Chocolate Buttercream Frosting for years.
Its rich cocoa flavor and perfect consistency makes it my go-to any time I need a chocolate icing.

Recently, this Marshmallow Frosting has made a few appearances on my dessert table.
Light and airy with a meringue base, it’s amazing on fruity cakes especially.
You can even toast it, too, with a small hand torch!

The Vanilla Bean Frosting from this Orange Cranberry Cake is a recipe everyone should know how to make.
The aromatic vanilla flavor pairs beautifully with just about every flavor of cake or cupcake imaginable.

What’s your favorite kind of frosting?

Say ‘hello’ to fall baking season with this easy Pumpkin Spice Frosting! You only need 5 ingredients and a few minutes to make this impressive topping for all your favorite pumpkin treats.

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Pumpkin Spice Frosting

Fluffy cream cheese frosting with a pumpkin inspired twist! This Pumpkin Spice Frosting is full of the fall flavors you crave and so easy to make. Pipe it onto Pumpkin Cake, cupcakes and more!

Course Dessert

Cuisine American

Keyword Frosting, Pumpkin Icing, Pumpkin Spice, Pumpkin Spice Cream Cheese Frosting, Pumpkin Spice Frosting

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 425kcal

Author Lynne Feifer

Equipment

• Mixer

Ingredients

• 8 oz cream cheese room temperature
• ½ cup unsalted butter room temperature
• 2 cups confectioners' sugar
• 2 teaspoons homemade pumpkin spice
• 1 teaspoon pure vanilla extract

Instructions

• In a mixer, beat the cream cheese and butter until well combined.
• Gradually add the confectioners' sugar.
• Scrape down the bowl and add the pumpkin spice and vanilla. Mix thoroughly until combined.

Notes

Makes about 2 ½ cups – enough to frost 12 cupcakes, a two-layer cake without filling, and an 8 X 8-inch cake.
Nutritional information is based on 6 servings, a little less than ½ cup per person. 

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 42g | Protein: 2g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 125mg | Potassium: 63mg | Fiber: 1g | Sugar: 40g | Vitamin A: 982IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

The post Pumpkin Spice Frosting appeared first on 365 Days of Baking.

Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.

With these cupcakes, I feel like the blog is almost complete.

I hope I didn’t scare you when I said, “complete”. By no means am I giving up my day job and discontinuing this blog. I meant that up until this point, I haven’t put a simple chocolate chip cookie, brownie or cupcake on this blog that I’ve really absolutely fallen in love with – one that I can honestly say is my go-to.

This cupcake though.

We all know that chocolate and peanut butter are like a match made in heaven, right? By far, THE most popular recipe here on the 365 Days of Baking and More blog are my Chocolate Peanut Butter Dream Bars. If you like chocolate and peanut butter, these have your name written ALL. Over. Them.

Seriously.

But now, we have these cupcakes.

SAVE THIS CUPCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

It’s funny how they started because I was just going to make a simple chocolate cupcake with some buttermilk that I had to use up in the fridge. Going through my cookbooks, I found a recipe for Chocolate-Orange Cupcakes in my Williams Sonoma Baking Book that I played with and it morphed into something that tastes so darn delicious, that I myself was even surprised.

My oldest daughter took one bite and before she even swallowed she said, “Mmmhhmpf.” I’ll take that as a big thumbs up.

When I went on Facebook LIVE yesterday to share what I was doing with the cupcakes, I had a lot of people ask what I was using to make the hole in the cupcakes. It’s just my simple OXO Apple Corer.

The handle has a good grip and when inserted into the cupcake, takes out just the right amount to allow for enough filling and the layer of peanut butter filling to cover the top as well. OXO also has a cupcake corer, but it looks like it might be a little wider than the corer I used, so not sure if you’d be able to have the additional layer on top.

If you’re in a hurry to make these cupcakes, you’ll probably be able to find these items or ones like them at your local Walmart, Target or Bed, Bath & Beyond.

To frost the cupcakes, originally I was using the Wilton #21 Open Star tip, but then changed to the Wilton #1M tip because I wasn’t satisfied with the thickness. Remember to purchase the decorating bags and couplers to hold the tips, too!

Note when frosting, depending on your room temperature, it may be necessary to refrigerate the frosting before using it. I was decorating and was not pleased with how the cupcakes looked, so I refrigerated the buttercream for about 15 – 20 minutes before trying it again and was much happier with that result (though my decorating skills could still be improved. 😉 )

Join me and my friends in the 365 Days of Baking and More Facebook group where we’ll share recipes, tips and enjoy virtual milk and cookies!

AND, I’m LIVE on the 365 Days of Baking Facebook page Mondays, Tuesdays, and Fridays, so be sure to watch me make a recipe from my kitchen and share weekly kitchen tips. I’d love for you to join us!

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JOIN THE 365 DAYS OF BAKING AND MORE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!

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Double Chocolate Peanut Butter Filled Cupcakes

Double Chocolate Peanut Butter Filled Cupcakes - moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with a chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.

Author Lynne Feifer

Ingredients

Double Chocolate Cupcakes

• ¼ cup strong hot coffee
• 3 tablespoons unsweetened cocoa powder
• ½ cup unsalted butter room temperature
• ¾ cup sugar
• 1 ¼ cups unbleached all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• 1 cup milk chocolate chips

Peanut Butter Cream Filling

• 4 ounces cream cheese softened
• ½ cup peanut butter
• 1 cup confectioners' sugar
• ¼ cup heavy cream added a tablespoon at a time.

Chocolate Buttercream Frosting

• 6 tablespoons solid vegetable shortening
• 6 tablespoons unsalted butter room temperature
• 9 tablespoons unsweetened cocoa powder
• 1 ½ teaspoons pure vanilla extract
• 3 cups confectioners' sugar
• 4 - 6 tablespoons milk

Instructions

Double Chocolate Cupcakes

• Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
• In a measuring cup, mix together the coffee and unsweetened cocoa.
• Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
• In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
• Add the eggs, one at a time until well incorporated.
• Mix in the vanilla and coffee.
• Add half of the flour mixture and combine.
• Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
• Add remainder of flour and remaining buttermilk and thoroughly incorporate.
• With a rubber spatula, fold in the milk chocolate chips.
• Spoon into cupcake liners and fill 1/2 to 2/3 full.
• Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
• Allow to cool completely on a wire rack before filling and frosting.

Peanut Butter Cream Filling

• In mixing bowl, cream together the cream cheese and peanut butter.
• Mix in the confectioners' sugar.
• Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.

Chocolate Buttercream Frosting

• Cream the shortening and butter together in the mixing bowl until well combined.
• Add the cocoa powder.
• Mix in the vanilla extract.
• Add half of the confectioners' sugar and combine well.
• Thoroughly mix in remaining confectioner's sugar.
• Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
• If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.

Assembly

• Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
• Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
• Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.

Notes

If you find that the frosting is too soft, refrigerate for 15 - 20 minutes before using.

If you like these Double Chocolate Peanut Butter Filled Cupcakes then you’ll love…

Chocolate Peanut Butter Dream Bars

Chocolate Peanut Butter Fruit Dip

Peanut Butter Cookie Dough Dream Bars

And make sure you’re following my !! All Things Chocolate AND Peanut Butter!! Board on Pinterest to find more delicious recipes!

This post contains an affiliate link(s). These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog.

I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Double Chocolate Peanut Butter Filled Cupcakes appeared first on 365 Days of Baking.

If you like lemon, you’re going to LOVE this selection of Out of This World Lemon Desserts.

To me, lemon just screams Spring, but I love eating anything lemon flavored all year round.

So, if you’re like me, you still have plenty of time to make these incredible recipes.
There are over 60 of them, so there’s sure to be something for everyone. OR, you can start at the top and make them all! 😉
Enjoy them!

Blueberry Lemon Olive Oil Bread from Ciao Florentina

No Bake Lemon Cheesecake from Eat It & Say Yum

Strawberry Lemonade Cupcakes from Your Cup of Cake

Lemon Cupcakes from A Healthy Life for Me

Copycat Chick-fil-A’s Frosted Lemonade
from 365 Days of Baking and More

Lemon Panna Cotta with Raspberry Sauce
from Culinary Ginger

Meyer Lemon Rice Pudding from Taste, Love and Nourish

No Bake Lemon Cheesecake Bites from Barbara Bakes

Strawberry Lemonade Popsicles from Pass the Sushi

Lemon Pie Bars from Noshing with the Nolands

Lemon Oreo Jello Mousse Cake from NeighborFood

Lemon Delight in a Jar from Manu’s Menu

Lemon Meringue Cupcakes from Baked By Rachel

Lemon Meringue Pie from That Skinny Chick Can Bake

Lemon Chiffon Cake from Eat It & Say Yum

Sugar Free Honey Lemon Cake from Dinner, Dresses and Dirt

Raspberry Lemon Cream Galettes from Reluctant Entertainer

Lemon Coconut Sugar Cookies from 365 Days of Baking and More

Lemon Curd Topped Lemon Cake from Diethood

Lemon Crumb Bars from Flavor Mosaic

Lemon Jam Thumbprint Cookies from Give Recipe

Meyer Lemon Souffle from Little Ferraro Kitchen

Lemon Cream Pie from Celebrating Sweets

Lemon Lush with White Chocolate and Macadamia Nuts
from Melissa’s Southern Style Kitchen

3-Ingredient Limoncello Lemon Ice Cream 
from The Kitchen is My Playground

Lemon Ricotta Pound Cake from 365 Days of Baking and More

Paleo Lemon Honey Semifreddo with Strawberries and Blueberries
from Food, Faith, Fitness

Lemon Meringue Pie Cookies for Two 
from Rachel Cooks

Strawberry Lemon Fluff Angel Food Cake
from Julie’s Eats and Treats

Homemade Lemon Meringue Marshmallows
from Snixy Kitchen

Lemon Sugar Cookie Bars from Two Peas and Their Pod

Lemon Meringue Coconut Macaroons from Kitchen Tested

Lemon Macarons from Life Made Sweeter

Lemon Vanilla Bean Custard from Healthy Sweet Eats

Lemon Bundt Cake from Culinary Hill

Lemon Drop Meringue Cheesecake
from Girl in the Little Red Kitchen

Lemon Cheesecake Cake from Inside BruCrew Life

Italian Fresh Cream Lemon Cake
from An Italian in my Kitchen

Chocolate Dipped Candied Lemon Rounds
from Peas and Peonies

Iced Lemon Loaf from I Heart Eating

Lemon Cheesecake from Wine and Glue

Lemon-Lime Pie from Muy Bueno Cookbook

Mini Lemon Bundt Cakes from Cooking on the Front Burners

Lemon Burst Toasted Coconut Ice Cream
from Simply Southern Baking

Lemon Berry Cheesecake Parfaits from Lemon Tree Dwelling

Lemon Pineapple Poke Cake from Miss in the Kitchen

Chewy Lemon Snowdrop Cookies from Back to Her Roots

Double Lemon Glazed Doughnuts from Chocolate Moosey

The Best Lemon Curd Recipe from The Food Charlatan

Lemon Meltaways from Saving Room for Dessert

Gluten-Free Lemon Almond Shortbread Cookies
from Kristine’s Kitchen

Lemon Truffles from Keep It Sweet Desserts

Small Batch Raspberry Lemon Bars
from The Lean Green Bean

Paleo Lemon Cookies from Texanerin Baking

Lemon Meringue Pie Fudge from Cupcakes and Kale Chips

Creamy Lemon Angel Cake Roll from Yummy Healthy Easy

Lemon Zucchini Bread from Like Mother, Like Daughter

I give you BIG baking hugs and muffins!!

The post Out of This World Lemon Desserts appeared first on 365 Days of Baking.

During the summer, I can never get enough of the fresh strawberries, so I give to you a fantastic collection of 40+ baked strawberry desserts. There’s going to be something here for everyone!

Enjoy them!

Strawberry Hand Pies – A Latte Food

Strawberries and Cream Skillet Cobbler – Taste and Tell

Strawberry Chocolate Paleo Cake – A Healthy Life for Me

Strawberry Layer Cake with Cream Cheese Frosting – Chocolate Moosey

Strawberry Cheesecake with an Oreo Cookie Crust – Barbara Bakes

Strawberry Chocolate Chip Cobbler – NeighborFood

Strawberry Buttercream Sugar Cookies – 365 Days of Baking and More

Simple Strawberry Tart – The Rebel Chick

Light and Airy Strawberry Cheesecake – Noshing with the Nolands

Strawberry Shortbread Cookies – Dessert for Two

Strawberry Clafoutis – Life Tastes Good

Mini Mason Jar Strawberry Cheesecakes – What’s Gaby Cooking

Strawberry & Angel Food Cake Tiramisu – A Dash of Sanity

Skinny Mini Strawberry Pie Bites – Wonky Wonderful

Easy Strawberry Cake – Laylita’s Recipes

Strawberry Shortcake Cheesecake – Cookie Dough and Oven Mitt

Strawberry Shortcake Scones – Very Culinary

Strawberry Yogurt Cookies – It’s Yummi

Strawberry Shortcake – High Heels and Grills

Strawberry Cardamom Mascarpone Tartlets – Salt & Wind

Whole Wheat Strawberry Oat Bars – Cookin’ Canuck

Strawberry Lemonade Cupcakes – Your Cup of Cake

Chocolate Dipped Strawberry Cookies – Wine and Glue

Strawberry Lemonade Bars – 365 Days of Baking and More

Strawberry White Chocolate Almond Pound Cake –
Simply Southern Baking

Strawberry Cheesecake Poke Cake – Beyond Frosting

Strawberry Angel Food Cake Jars – Iowa Girl Eats

Dark Chocolate Strawberry Shortcakes with Amaretto Cream –
Snappy Gourmet

Strawberry Lemonade Cake – Two Peas and their Pod

Lattice Strawberry Rhubarb Pie – 365 Days of Baking and More

Skinny Mini Strawberry Topped NY Style Cheesecakes –
Will Cook for Smiles

Double Chocolate Strawberry Banana Bread – Whole & Heavenly Oven

Chocolate Covered Strawberry Cupcakes – Ari’s Menu

Fresh Strawberry Cake – Yellow Bliss Road

Strawberry Cheesecake Napoleons – This Gal Cooks

Paleo Strawberry Crumble – The Roasted Root

Berry Limeade Bars – Mariah’s Pleasing Plates

Strawberry Chocolate Chip Bread Pudding – Recipe Girl

Strawberry Crumble Cake – Miss Information

Fresh Strawberry Cupcakes with Fresh Strawberry Frosting –
An Edible Mosaic

Strawberry Lemonade Beer Pound Cake – The Beeroness

Strawberry Shortcake Cream Puffs – Eats Well With Others

Upside Down Strawberry Cake – Julie’s Eats and Treats

Roasted Strawberry Ice Cream Sandwiches –
Cooking on the Front Burners

Hope you enjoyed these fantastic strawberry recipes!

The post 40+ Baked Strawberry Desserts appeared first on 365 Days of Baking.

Oh, and there are plenty of napkins here if you feel you’re drooling a little. 😉

These are just a few of the recipes I contributed…

Vanilla Malt Dark Hot Chocolate – I’m really not one for drinking hot chocolate. As a matter of fact, I have a serious aversion to having been traumatized with it in childhood. No, seriously.
Believe it or not though, I drank this. And liked it. I think you will, too.

Winter smoothie – the cold and sometimes frigid weather is here in a good part of the country, not to mention that there’s been at least 80 feet of snow or something like that in the northeast. I’m sorry.
So, to build your immunity and help fight off colds and flu, you need to be kind to your body, filling it with healthy foods, vitamins and minerals and feed it breakfast. This smoothie made with frozen fruit, kale and chia seeds are a great start to any day and will help fill that hungry tummy.

Chicken Quinoa Casserole – a great combination of chicken, broccoli and quinoa, this casserole will make a great weeknight dinner as it’s easy to put together, not to mention delicious!

Homemade Chocolate Graham Crackers  – have you made your own graham crackers? Surprisingly, it’s easier than I thought it would be and they’re so delicious, too! The chocolate give them a great flavor and they’re the perfect after-school snack with some peanut butter on top.

Homemade Fruit Leather – when it’s homemade, it’s so much better for you and your kids than what you buy in the store. You know the ingredients that are going into it which will give you peace of mind.

Maple Sweet Potato Casserole – it may not be Thanksgiving, but that doesn’t mean you still can’t enjoy one of your favorite side dishes all year long. This sweet potato casserole is so good you’ll be going back for seconds. Enjoy!

Winter Fudge Dessert for Game Day Party Sweets – who can resist a piece or two of fudge? This Peppermint Cookies and Cream Fudge is perfect for Game Day or as a holiday treat, but I give you permission to eat it any time of year as it will be hard not to. It will also be perfect for Valentine’s Day!

Slow Cooker Chili with Jalapeño Cornbread – cold temps. bring the need for some comfort food and chili is always a good way to warm you up on the inside! It’s even better when it’s made in the slow cooker and you don’t have to stand over the stove. It’s made even better when accompanied by the Jalapeño Cornbread. Throw the chili ingredients in the pot and fuggedaboudit. 😉

Turkey Tetrazzini – everyone’s always looking for dishes to make with leftover Thanksgiving turkey, and this one fits the bill! But you don’t have to wait for Thanksgiving to make it, buy some ground turkey in the store, cook it up in the skillet and BOOM, Turkey Tetrazzini all year long!

Witch’s Fingers as creepy looking as these appetizers are, there also fun to eat. The kids get such a kick out of them and they’re tasty, too. Put these on your to-do list for next Halloween!

Halloween Pumpkin Cupcakes – spiders are so Halloweeny, but these little guys sit so nicely on top of the pumpkin cupcakes and won’t be crawling all over your party. Kids and adults will enjoy the cute creepiness of these treats.

Milky Way Cheesecake Pie – one of my favorite recipes that I made for Mom It Forward, this pie was incredibly delicious and the family loved it. I found it in Lori Lange’s cookbook, The Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every DayThe Recipe Girl Cookbook: Dishing Out the Best Recipes for Entertaining and Every Day. You may just need to go back for seconds.

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I give you BIG baking hugs and muffins!!

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