Hello everyone! This post is a little different from my usual posts. I received requests for savory recipes on the Facebook page — I promise I’ll share those soon — but today I wanted to post something light and fun to tide us over through the weekend. I’m sharing the recipes I used at my most recent wedding cake tasting. These are all small-batch recipes, perfect when you only need a few treats. Included are three cupcake varieties (technically four if you count an alternate flavor), a small-batch Swiss meringue buttercream, and a modest batch of cheesecake cupcakes. Let’s get baking!
For the tasting, the couple requested three cupcake flavors, three cheesecake variations, and a cake flavor combination we planned to use. I made vanilla cupcakes with vanilla frosting, chocolate cupcakes with chocolate frosting, and lemon cupcakes with lemon frosting. The cheesecakes were strawberry with a graham cracker crust, Reese’s with a Reese’s cup in the bottom, and Oreo with an Oreo placed in the bottom of each cup. The original wedding cake idea was chocolate cake with chocolate ganache filling and vanilla buttercream, so I created a cupcake version of that to sample. At the tasting we later decided to add a vanilla tier with ganache in the middle, which I didn’t have a separate sample of that day.
Making these small cupcakes for such a sweet couple was a joy. Planning and creating their wedding cake and dessert table was busy and high-energy — a sugar-filled, stressful, and rewarding experience I wouldn’t trade for anything. If you’re searching for a reasonably priced baker who works from scratch, accommodates special diets, and pays attention to details like handmade toppers and wrappers, I’m available for commissions. I’ve made cakes for birthdays, graduations, ring days, and more. I’m even prepping a themed birthday cake next weekend and can’t wait to share photos. Until then, stay sweet!
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Mini Cheesecake Cups
Yields: 12 cheesecakes
Recipe adapted from Joyful Baker
1 block (8 oz) cream cheese
2 eggs
1 cup granulated sugar
½ cup sour cream
1 teaspoon vanilla extract
Oreo cookies, Reese’s cups, or graham cracker crumbs mixed with melted butter and strawberry jam (for topping)
Preheat the oven to 275°F. Line a cupcake pan with foil cupcake liners or double up regular paper liners.
For strawberry cheesecakes, combine about ¼ cup graham cracker crumbs with 2 tablespoons melted butter and press into the bottom of each liner. For Oreo or Reese’s cheesecakes, place one cookie or mini Reese’s cup in the bottom of each liner.
In a stand mixer bowl (or using a hand mixer), beat the cream cheese until smooth. Add the sugar and beat until creamy, then add the eggs one at a time, mixing well after each. Stir in the vanilla and sour cream until combined.
If you want a single flavor, add crushed Oreos, chopped Reese’s, or a couple of generous spoonfuls of strawberry jam to the entire batter. To make multiple kinds, divide the batter into bowls and stir the desired mix-ins into each.
Spoon the batter into the prepared liners and bake for about 25–28 minutes; the strawberry version may need slightly more time. Remove from the oven when set, cool to room temperature, then refrigerate for at least 3 hours and preferably overnight. Before serving, top with a dollop of frosting and garnish with additional Oreo pieces, Reese’s, or fresh strawberry slices.
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Dark Chocolate Cupcakes
Yields: 4 cupcakes
Recipe adapted from Chocolate-Strawberry Cupcakes for Two
6 tablespoons all-purpose flour
6 tablespoons granulated sugar
3 tablespoons butter, softened
2 tablespoons dark cocoa powder
1 egg
3 tablespoons milk
½ teaspoon vanilla extract
¼ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
Preheat the oven to 350°F.
In a medium bowl, whisk together softened butter and sugar until smooth and slightly fluffy. Add the egg and beat until well incorporated and fluffy. Whisk in vanilla and milk, then add cocoa powder, salt, baking powder, and baking soda. Once combined, whisk in the flour until just mixed.
Divide the batter evenly among four cupcake liners and bake for 15–18 minutes, until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
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Vanilla (or Lemon) Cupcakes
Yields: 4 cupcakes
Recipe adapted from How Sweet Eats
½ cup all-purpose flour
½ teaspoon baking powder
4 tablespoons unsalted butter, softened
4 tablespoons granulated sugar
1 egg
3 tablespoons milk
pinch of salt
1 teaspoon vanilla extract OR 2–3 tablespoons fresh lemon juice plus zest
Preheat the oven to 350°F and line a cupcake pan with four liners.
In a bowl, whisk the egg and sugar together, then whisk in the softened butter until smooth. Add flour, baking powder, and salt, mixing until combined. Stir in milk and either vanilla or lemon juice and zest. You can split the batter to make two vanilla and two lemon cupcakes.
Bake 10–12 minutes, until a toothpick inserted into the center comes out clean. Cool completely before frosting.
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Swiss Meringue Buttercream
Yields: generous frosting for about 8 cupcakes
Recipe adapted from Martha Stewart
¾ cup granulated sugar
3 egg whites
pinch of salt
dash of cream of tartar
1 cup (2 sticks) unsalted butter, cut into cubes and at room temperature
Flavorings: 1 teaspoon vanilla extract, or ¼ cup sifted cocoa powder for chocolate, or juice and zest of 1 lemon for lemon buttercream
Bring a saucepan with about 2 inches of water to a simmer. In a heatproof bowl, combine sugar, egg whites, and salt. Set the bowl over the simmering water and whisk until the mixture is warm and the sugar has dissolved, about 2–3 minutes (rub a little between your fingers to check for grittiness).
Attach the bowl to a stand mixer fitted with the whisk and beat on low until foamy. Add the cream of tartar, then increase to medium-high and beat until stiff, glossy peaks form and the mixture is completely cooled.
Reduce speed to medium-low and add the butter a few tablespoons at a time, waiting until each addition is incorporated before adding more. The mixture may look curdled at times; keep beating and it will smooth out. After adding all the butter, flavor the buttercream:
For vanilla, add 1 teaspoon vanilla extract. For chocolate, add 1 teaspoon vanilla and ¼ cup sifted cocoa powder. For lemon, add 2–3 teaspoons lemon juice and the zest of one lemon (skip the vanilla if using lemon). If desired, split the batch and flavor portions separately.
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To finish the cupcakes, pipe the cooled cupcakes with a Wilton 1M tip and use a generous amount of buttercream. Top with sprinkles, decorative toppers, or additional garnish from the cheesecake fillings.
Optional: Make a quick chocolate ganache by melting about ½ cup dark chocolate chips with 1–2 tablespoons heavy cream over low heat, then spoon a little ganache onto the cupcakes before piping the buttercream.
