Strawberry cupcakes 1a

It doesn’t happen often that I have made a recipe many times before, but it hasn’t been online at Laura’s Bakery at all. Time to change that I thought, because these strawberry cupcakes are way too delicious not to share!

Strawberry cupcakes recipe

So I recently stocked up on a whole load of fresh and flavorful strawberries that are now in season. Way more than I needed for this cupcake recipe, but I just love strawberries. During strawberry season I eat some of this red fruit almost every day. For breakfast, dessert or just in between.

Strawberry cupcakes 2a

Vanilla cupcakes with strawberry filling

For this cupcake recipe, I bake simple but oh-so-delicious vanilla cupcakes as a base. With an apple corer I take out some cake to fill with strawberry jam. Small pieces of strawberry can also be used by the way, but I personally like the jam very much.

If you like, you can also fold small pieces of strawberry through the batter. Keep in mind that the cupcakes might need some extra time in the oven. This is because with this fresh red fruit, you are also adding extra moisture to the batter.

TIP: If you clean your strawberries, do so before removing the crowns. This is because otherwise the strawberries will suck up the water and then your strawberries will have less flavor.

Strawberry cupcakes 5a

Mascarpone frosting

You can also make the topping several ways. I have made strawberry cupcake with buttercream before, but these days I often choose mascarpone frosting as the topping.

In this case, I also flavor this mascarpone cream, with strawberry jam. This not only makes it very tasty, but also gives it a nice color right away. You can choose to give the frosting more color with some red or pink food coloring. I never do this, I like the subtle color.

On top of the frosting, place half a strawberry. Gorgeous cupcake, isn’t it? You can go a little further with the decoration and add sprinkles, or chocolate sprinkles. Ooh, now I have an idea for chocolate chip cupcakes with strawberries. Now you know how I come up with my new recipes. Often they just pop into my head. Out of the blue, or because I am working on another recipe.

Strawberry cupcakes 4a

More strawberry recipes

If, like me, you always have strawberries in the house at the moment, you probably want to bake with them. Lucky for you, I’ve made many more recipes with strawberries; these are a few favorites:

Strawberry cupcakes

Print Recipe

4.60 from 5 votes

Strawberry cupcakes recipe

Now that strawberries are back in season, I love making all kinds of recipes with them. These strawberry cupcakes are a favorite around here.
Servings: 12 servings

Ingredients

  • 180 grams of unsalted butter
  • 135 grams of fine granulated sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • 180 grams of self rising flour
  • Pinch of Salt

Filling and topping

  • 12 tsp strawberry jam cupcake filling
  • 180 ml whipping cream
  • 3 tbsp vanilla sugar
  • 375 grams of mascarpone
  • 150 grams of strawberry jam mascarpone frosting
  • 6 strawberries

Instructions

  • Mix butter and sugar until creamy. Add the vanilla extract and eggs one at a time. Do not add the next one until the first egg is fully incorporated.
  • Then add self-rising flour and salt, mix until these dry ingredients are incorporated into the batter.
  • Take a cupcake baking pan and place the cupcake liners in the cavities, divide the batter between the cups. I personally do this with an cookie scoop/ice cream scoop. It works easily and you can distribute the batter nicely evenly this way.
  • Bake the cupcakes for about 18 minutes at 180 °C/ 350 ℉ (conventional).
  • Let them rest in the baking tin for a while before letting the cupcakes cool completely on a wire rack.
  • Use an apple corer to remove some cake from the center of each cupcake. Do not make the hole all the way to the bottom.
  • Fill each cavity in the cupcakes with strawberry jam.
  • To make the mascarpone frosting put whipping cream, vanilla sugar and mascarpone in a bowl. Mix briefly on a low setting and then on a high setting until the mixture is firm.
  • Lastly, add the strawberry jam and mix it into the mascarpone frosting on a low setting.
  • Fill a piping bag with star shaped nozzle with the strawberry mascarpone frosting and pipe nice swirls on the cupcakes.
  • Decorate each cupcake with half a strawberry to complete your strawberry cupcakes.
Strawberry cupcakes 1a

It doesn’t happen often that I have made a recipe many times before, but it hasn’t been online at Laura’s Bakery at all. Time to change that I thought, because these strawberry cupcakes are way too delicious not to share!

Strawberry cupcakes recipe

So I recently stocked up on a whole load of fresh and flavorful strawberries that are now in season. Way more than I needed for this cupcake recipe, but I just love strawberries. During strawberry season I eat some of this red fruit almost every day. For breakfast, dessert or just in between.

Strawberry cupcakes 2a

Vanilla cupcakes with strawberry filling

For this cupcake recipe, I bake simple but oh-so-delicious vanilla cupcakes as a base. With an apple corer I take out some cake to fill with strawberry jam. Small pieces of strawberry can also be used by the way, but I personally like the jam very much.

If you like, you can also fold small pieces of strawberry through the batter. Keep in mind that the cupcakes might need some extra time in the oven. This is because with this fresh red fruit, you are also adding extra moisture to the batter.

TIP: If you clean your strawberries, do so before removing the crowns. This is because otherwise the strawberries will suck up the water and then your strawberries will have less flavor.

Strawberry cupcakes 5a

Mascarpone frosting

You can also make the topping several ways. I have made strawberry cupcake with buttercream before, but these days I often choose mascarpone frosting as the topping.

In this case, I also flavor this mascarpone cream, with strawberry jam. This not only makes it very tasty, but also gives it a nice color right away. You can choose to give the frosting more color with some red or pink food coloring. I never do this, I like the subtle color.

On top of the frosting, place half a strawberry. Gorgeous cupcake, isn’t it? You can go a little further with the decoration and add sprinkles, or chocolate sprinkles. Ooh, now I have an idea for chocolate chip cupcakes with strawberries. Now you know how I come up with my new recipes. Often they just pop into my head. Out of the blue, or because I am working on another recipe.

Strawberry cupcakes 4a

More strawberry recipes

If, like me, you always have strawberries in the house at the moment, you probably want to bake with them. Lucky for you, I’ve made many more recipes with strawberries; these are a few favorites:

Strawberry cupcakes

Print Recipe

4.60 from 5 votes

Strawberry cupcakes recipe

Now that strawberries are back in season, I love making all kinds of recipes with them. These strawberry cupcakes are a favorite around here.
Servings: 12 servings

Ingredients

  • 180 grams of unsalted butter
  • 135 grams of fine granulated sugar
  • 1 tbsp vanilla extract
  • 4 eggs
  • 180 grams of self rising flour
  • Pinch of Salt

Filling and topping

  • 12 tsp strawberry jam cupcake filling
  • 180 ml whipping cream
  • 3 tbsp vanilla sugar
  • 375 grams of mascarpone
  • 150 grams of strawberry jam mascarpone frosting
  • 6 strawberries

Instructions

  • Mix butter and sugar until creamy. Add the vanilla extract and eggs one at a time. Do not add the next one until the first egg is fully incorporated.
  • Then add self-rising flour and salt, mix until these dry ingredients are incorporated into the batter.
  • Take a cupcake baking pan and place the cupcake liners in the cavities, divide the batter between the cups. I personally do this with an cookie scoop/ice cream scoop. It works easily and you can distribute the batter nicely evenly this way.
  • Bake the cupcakes for about 18 minutes at 180 °C/ 350 ℉ (conventional).
  • Let them rest in the baking tin for a while before letting the cupcakes cool completely on a wire rack.
  • Use an apple corer to remove some cake from the center of each cupcake. Do not make the hole all the way to the bottom.
  • Fill each cavity in the cupcakes with strawberry jam.
  • To make the mascarpone frosting put whipping cream, vanilla sugar and mascarpone in a bowl. Mix briefly on a low setting and then on a high setting until the mixture is firm.
  • Lastly, add the strawberry jam and mix it into the mascarpone frosting on a low setting.
  • Fill a piping bag with star shaped nozzle with the strawberry mascarpone frosting and pipe nice swirls on the cupcakes.
  • Decorate each cupcake with half a strawberry to complete your strawberry cupcakes.
How to store and freeze cupcakes 5

I’m not the only one that enjoys homemade cupcakes. Are you wondering what’s the best way to store cupcakes? Look no further, you’ve come to the right place. I will tell you everything about how to store and freeze cupcakes. I’ll share my tips voor frosted and unfrosted cupcakes, and even tell you a bit more about cupcakes decorated with fondant or marzipan. This way, you always have fresh cupcakes.

What are cupcakes?

For those just starting out in baking, you may not immediately know what cupcakes are. They are actually small one-person cakes that used to be baked in a “cup,” hence the name. If you’re looking for a nice recipe: these strawberry cupcakes are one of my favorite cupcake recipes.

Although I myself always thought that cupcakes came from England, the very first cupcake recipe can be found in a cookbook written by the American Eliza Leslie in 1828. By the way, cupcakes were eaten in England at the same time as they were at tea parties.

You can fill cupcakes, decorate them with marzipan or fondant, or just spray a nice clump on them. In fact, you can do anything, but a plain vanilla cupcake is still delicious.

Cupcakes are little cakes, so they are stored in the same way as a loaf cake most of the time. This only changes if you have decorated your cupcakes with a nice swirl or perhaps fondant or marzipan. You are probably wondering what’s the best way to store your (un)decorated cupcakes? And where is the best place to store cupcakes? We’re going to cover all of that today so you will know how to store and freeze cupcakes.

How to store and freeze cupcakes 1

Storing unfrosted cupcakes

I like to prepare plain cupcakes this way and bake them in a large batch, so I can be sure the cupcakes will be at room temperature by the time I want to decorate them. And actually, cupcakes are so delicious on their own that decorations are not necessary at all. Especially when you flavored the batter of the cupcakes.

Undecorated cupcakes are always stored in an airtight container outside the refrigerator. This is because they will dry out in the fridge. You can only store them in the fridge if they are frosted. More on that later.

The cupcakes will keep for a couple of days (about 4-5 days). Plenty of time to prepare cupcakes for a birthday, bake sale, wedding or another special occasion. If you really want to prepare your baked goods in advance, you can also freeze cupcakes. Wrap them in freezer bags before putting them in the freezer. I prefer to do this in small portions of 3 or 4 cupcakes. They will keep in the freezer for 3 months.

Freezing cupcakes is ideal for preparing a lot of cupcakes, but also for those leftover cupcakes. It’s always a good idea to have some cupcakes in storage if you’ll ask me.

How to store unfrosted cupcakes

​Store at room temperature

After you baked the cupcakes in their cupcake liners in a baking tray, place the warm cupcakes on a wire rack and allow them to cool completely. After that, store them in an airtight container or wrap them in aluminum foil, they will keep for 4-5 days.

Store in the fridge

Can you put cupcakes in the fridge? I wouldn’t do that with unfrosted cupcakes. It’s not necessary and the fridge will dry out your cupcakes.

Store in the freezer

Use a freezer bag for freezing cupcakes. They will keep for 3 months. Make sure they are packaged air tight, because air (and moisture) can cause freezer burn. Freeze them in small portions so you’ll always can take out some frozen cupcakes to enjoy.

How to store and freeze cupcakes 2

Storing frosted cupcakes

I always wait with piping swirl just before serving. It’s the best option and gives the best results for frosted cupcakes in my experience. To make your baking life easier, I prepare the cupcakes and frosting in advance. it varies by frosting how I store them. Here are some examples of my most used frostings:

  • Buttercream frosting: outside the fridge, in a (dark and) cool spot. I only do this when I make the buttercream at the end of the day and need it the next day, preferably in the morning. Use a plastic container or plastic wrap to store the frosting. Storing it this way reduces the chance of the buttercream splitting. If it does split (mostly after storing in the fridge or freezer), you can just whip it again until it is smooth.
  • Cream cheese frosting: In the fridge in an airtight container
  • Ganache frosting: In a plastic container in the fridge.

After the cupcakes are frosted, I alway try to serve them within hours and store them in a cool place outside of the fridge in the meantime (only with buttercream frosting). If that’s not possible for you or you live in a warmer climate, you can store them in the fridge. I would do this for 1-2 days. Remember: frostings like cream cheese frosting should always be stored in the fridge.

I would not freeze cupcakes with a swirl whole. When the buttercream thaws, there is a chance that the cream will split, which is not a good look. It is better to freeze the buttercream separately so you can whip it when it thaws. Or make the buttercream fresh just before you’ll need it.

How to store frosted cupcakes

Store at room temperature

If you have a large and high storage container: use it! There are also special (reusable) cupcake carriers available, which are ideal if you bake cupcakes often. They are available as single layer or double layer carriers.

Depending on the frosting (and temperature), it’s okay to store them for a few hours outside the fridge. But also: when transporting your cupcakes, this will mostly be at room temperature.

Store in the fridge

Most cupcakes with a nice (buttercream) swirl on top are stored in the fridge, especially during summer or if you live in a warmer climate. You can use the cupcake carrier and place that in the fridge as a whole.

I would advice to wrap them before you store them in the fridge. Proper storage is important. Remember: cake will dry out in the fridge. Storing them right will prevent this as much as possible.

Store in the freezer

I never freeze frosted cupcakes. Due to space, but also because the frosting can easily split when thawed. It just has too many risks. I would not advice to store frosted cupcakes in the freezer.

How to store and freeze cupcakes 3

Storing fondant and marzipan cupcakes

Many years ago, I decorated a lot of beautiful and delicious cupcakes with fondant and marzipan. Their shelf life is longer because you seal the cupcake completely with the fondant or marzipan. You are actually wrapping it very well.

You can’t store these cupcakes completely airtight, otherwise there is a chance that the fondant and marzipan decorations will become soft and sticky. Decorated cupcakes will keep outside the refrigerator for about 5-7 days.

You can also freeze these cupcakes. Place them in a cake box and wrap a plastic bag or saran wrap around them to protect them from moisture. The cupcakes will keep for 3 months in the freezer.

Although I do not recommend storing cupcakes in the refrigerator, it is best to let them thaw here after you take them out of the freezer. Defrosting “slowly” in the refrigerator reduces the cold/hot differential, which also reduces the chance of condensation. This condensation could cause your fondant decorations to melt. Also, the cupcake is sealed from the outside air by the decorations, which reduces the risk of drying out.

How to store fondant and marzipan cupcakes

Store at room temperature

​Place them in a container and don’t place the lid completely tight on it. Otherwise, the decorations could become sticky.

Store in the fridge

I don’t recommend to store decorated fondant or marzipan cupcakes in the fridge. The moisture can cause the decorations to melt.

Store in the freezer

Wrap them airtight and you can freeze them for up to 3 months.  Defrost them ‘slowly’ in the fridge, it the best option due to condensation. Note: there will be condensation, but this way it’s minimal. After defrosting, place them on the counter and remove packaging so the dryer air can ‘remove’ the condensation.

How to store and freeze cupcakes 4
Apple cinnamon yogurt muffins 1a

Looking for a tasty snack? Look no further! These apple cinnamon yogurt muffins are just what you need.

Apple cinnamon yogurt muffins recipe

For snacks I like to try some things out, this time I wanted to make little yogurt-based muffins. For flavor I chose apple and cinnamon, one of my favorite flavor combinations that I love to bake with during the colder months.

Because just using yogurt as a base makes your batter very thick, I also used semi-skimmed milk. That made the batter just a little nicer to work with.

Apple cinnamon yogurt muffins 4a

Maple syrup muffins

I decided I didn’t want to use granulated sugar for these muffins, so I decided to reach for the bottle of maple syrup. To be clear, that’s still sugar and not necessarily a “healthy” choice. Regardless, these muffins are more responsible than I normally make them, though. Especially if you leave out the cinnamon sugar on top 😉 .

No maple syrup in stock? You can also use honey or just granulated sugar. You can also vary in the amount. I used very little syrup, feel free to add more if you want sweeter muffins.

Tips for yogurt muffins

Use silicone cupcake liners

These silicone cupcake liners make it a lot easier to release your muffins. I always use them when I make muffins as a snack.

Use a cupcake pan

Even though silicone cups are sturdier than the paper variety, I still like using a cupcake baking pan. It’s easier to move your cupcakes around and they hold their shape well.

Pack by piece

I always pack snacks by the piece and then store them in the freezer. That way I always have a supply of delicious homemade snacks.

Apple cinnamon yogurt muffins 3a

 

Home made yoghurt muffins with apple

Print Recipe

4.88 from 8 votes

Apple cinnamon yogurt muffins

A delicious snack, these apple cinnamon yogurt muffins were very popular here and the stash quickly disappeared.
Servings: 16 servings

Ingredients

  • 300 grams of all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 2 tsp cinnamon
  • 275 grams of yogurt
  • 175 ml milk
  • 2 eggs
  • 60 grams of sunflower oil
  • 50 grams of maple syrup
  • 1 apple
  • Optional: cinnamon sugar

Instructions

  • In a bowl, add flour, baking powder, baking soda, salt and cinnamon together. Stir to combine.
  • In a second bowl add yogurt, milk, eggs, sunflower oil and maple syrup. Whisk together with a whisk.
  • Peel the apple, remove the core and cut into small cubes.
  • Pour the yogurt mixture into the bowl of flour and use a spatula to make it into a batter. It does not matter if there are still some lumps of flour in it.
  • Add the diced apples and fold them evenly through the batter.
  • Pour the yogurt mixture into the bowl of flour and use a spatula to combine into a batter. It does not matter if there are still some lumps of flour in it.
  • Optional: sprinkle some coarse cinnamon sugar over the muffins.
  • Bake the yogurt muffins for 20-22 minutes at 200 °C/400 ℉ (conventional) or until golden brown.
chocolate mug cake recipe 1

This easy recipe for a chocolate mug cake without eggs can be made in minutes! Just stir a handful of simple ingredients, pop your mug in the microwave and enjoy. If you love mug cake recipes, this chocolate mug cake will be definitely one of your favorites. And even better: no eggs needed for this recipe!

Making a Mug Cake

In the early 2000s, mug cakes became very popular in America and a few years later they were popular in The Netherlands too. I thought the idea of a cake in a mug that you could microwave in just two minutes was brilliant for a sweet tooth like me and made it for the first time a few years ago.

Unfortunately, my first chocolate microwave cake recipe didn’t turn out so well. It was not tasty at all and not even close to a fluffy mug cake. At that moment, I was done with mug cakes and didn’t think about them for a long time. It took me a few years to try again and develop a recipe for this small batch dessert.

My first (new) attempt at making a chocolate mug cake was pretty okay, but I decided to make some changes to the recipe. A few mug cakes later, I came up with a recipe that is similar to a regular chocolate cake. It’s the best mug cake I’ve ever tried. Very tasty!

It’s not exactly the same, of course. It can’t be, because the ingredients are different. Still, I was pleasantly surprised, and it proves that a microwave mug cake can be really tasty! And more important: I don’t need to bake an entire cake when I’m craving some chocolate cake.

chocolate mug cake recipe 3

Can you make this chocolate cupcake in the oven?

This question came up so often that I really had test it for you. With a simple adjustment in the recipe, you can bake this chocolate mug cake in the oven. You add 2 grams of baking powder (a little less than half a teaspoon) to the cake batter and then bake your little cake in the oven at 180°C/350°F (top and bottom heat) for 20-25 minutes until done.

Test the cake with a cake skewer to make sure it is done, otherwise leave it in the oven for a few more minutes. It’s a great recipe with a little adjustment to bake in the oven.

Want to bake more than one cupcake in the oven? Take my recipe for chocolate cake and divide it by four, for example, to make two to three cup cakes. In my opinion, this is still the most perfect recipe for baking a delicious cake in the oven.

chocolate mug cake recipe 2

More mug cake recipes

I have made many mug cakes over the years and I will absolutely translate those recipes for you and share them here. But did you know you could also add some ingredients to this chocolate mug cake for some variation? Some of my favorites:

  • Add a teaspoon of vanilla extract to the batter. It’s a good addition, even with chocolate cake.
  • Add a tablespoon of peanut butter on top of your mug cake before you pop it into the microwave. You can’t go wrong with chocolate and peanut butter.
  • Add a handful of  chocolate chip to the cake batter. You will thank me later, it’s a perfect addition.
  • Add a scoop of vanilla ice cream after baking the mug cake, it’s a perfect treat and a quick dessert fix.
chocolate mug cake recipe 4

Questions about chocolate mug cake

Which mugs should I use?

The most important thing is to choose a microwave-safe mug that is large enough (250-300 ml/8,5-10 oz). The cake rises in the oven, so make sure there is enough room for the batter to rise.

Does it taste like your chocolate cake?

No, it doesn’t taste the same, and frankly, I think real chocolate cake tastes the best. But now imagine you have an incredible craving for chocolate cake and want to eat it right now, this chocolate mug cake is a great idea! You always have the ingredients, and to make it a real party, you can serve it with some whipped cream.

Can I make this cake without self-rising flour?

Yes, you can! In this case, use a combination of all purpose flour and baking powder to replace the self rising flour.

Can I make this recipe vegan?

Yes, substitute the dairy milk for almond milk, oat milk or soy milk and you will have a vegan mug cake with chocolate.

My mug cake turned out too hard, how is that possible?

Most likely your microwave was not set to the correct wattage. When cooking in the microwave, a small adjustment in wattage, or 10-20 seconds more or less, can make a huge difference in the result. Next time, you can lower the wattage or shorten the time you microwave your chocolate mug cake.

Which sugar should I use?

I mostly use caster sugar for my mug cakes, but you could also use brown sugar for this recipe.

chocolate mug cake recipe 5

 

eggless mug cake

Print Recipe

4.39 from 71 votes

Chocolate Mug Cake Recipe (no egg)

You can make this easy chocolate mug cake recipe in just a few minutes! Just stir the ingredients together in a mug, pop it in the microwave, and enjoy!
Servings: 1 serving

Ingredients

  • 4 tbsp self-rising flour
  • 3 tbsp sugar
  • 2 tbsp cocoa powder
  • 3 tbsp milk
  • 3 tbsp sunflower oil

Instructions

  • Place all your wet and dry ingredients in your microwavable mug and stir well. If you find it difficult to mix the bottom of the mug well, you can mix everything in a small bowl. Pour the batter into the mug.
  • Place the mug in the microwave for 140 seconds (2 minutes and 20 seconds) at 800 watts. The cooking time may vary due to the strength of your microwave.
  • Test your cake to see if it is done by piercing it with a cake tester or skewer; if the skewer comes out dry and clean, it is done.
  • Take your mug out of the microwave with an oven mitt, it’s hot! And be careful not to burn your mouth 😉.
healthy applesauce muffins 2

I love to make healthy snacks. I always bake large batches and then freeze them so I can always grab something tasty when I get a craving. These applesauce muffins are always in my freezer. It’s a great recipe that is often used in this household.

You don’t need any sugar or butter. I just added a bit of oil to make really moist muffins. They are not hard to make, so add them to your collection of easy recipes!

Applesauce muffins without sugar

These muffins are sweetened with applesauce, so they have no added sugar. I always use (homemade) unsweetened applesauce for baking. I will share my recipe for homemade applesauce soon. Don’t have enough time to make it yourself? Store-bought applesauce works perfectly fine. If you want to keep them as healthy as possible, I would advice to buy the unsweetened kind.

Because there is no sugar in them, they are not very sweet in taste, which may take some getting used to if you have a sweet tooth. I got used to it quickly and everyone who tried it liked it very much.

Do you like sweet applesauce muffins? Then of course you can add some brown sugar to the batter. Coconut sugar is possible as well.

healthy applesauce muffins 3

Baking applesauce muffins

This recipe makes 8 small muffins, perfect as a small treat or snack. I bake them in regular-size muffins cups. I love to use silicone muffin liners for this recipe, so they won’t stick.

Don’t want to make a small amount of muffins? You can easily double or even triple the ingredients and bake a large batch of healthy muffins.

How to store applesauce muffins

After baking these healthy muffins, place them on a wire rack and let them cool completely. Store them in an airtight container once they are on room temperature. On the kitchen counter, they will stay fresh for about 4-5 days. If it’s summer or you live in a warmer climate, it’s possible they stay fresh a little less longer.

You could also freeze your homemade applesauce muffins. You can keep them for up to 3 months in the freezer. Place some pieces of parchment paper between the muffins so they don’t stick to each other. This way it’s easy to grab one as a snack. Just let the muffin thaw on the counter for about an hour.

healthy applesauce muffins 2

How to flavor the muffin batter

I love to make small changes to the original recipe and It almost never happens I make recipes exactly the same the second time. I will share some variations which I have tried with this recipe:

  • Add some spices for apple spice cupcakes. I really like to use my speculaas spice mix, add 2 teaspoons to the batter.
  • Do you like the taste of you muffins a bit fresher? Add some lemon juice! I added about 2 teaspoons once and it was really nice.
  • Apple and cinnamon is one of the best flavor combinations if you ask me, so often I add just some ground cinnamon. And if I have it on hand: sprinkle some cinnamon flavored pearl sugar on top. Believe me: cinnamon applesauce muffins are the best!

Questions about applesauce muffins

Can I make the muffins with whole wheat flour?

Of course, just substitute the all purpose flour with whole wheat flour. No need for any further changes in the recipe.

Can I use this recipe to make applesauce cupcakes?

Yes you can! I bet they would be delicious with some cream cheese frosting on top. Moist cupcakes, creamy swirl on top, yum!

Can I add apple chunks?

Yes! I can confirm they taste amazing with the addition of small apple pieces.

Can I make an applesauce cake with this recipe?

Again: yes! It has to bake for a bit longer, start with 45-50 minutes and check after that if a cupcake tester comes out clean.

Can I leave out the sunflower oil?

You can’t just leave it out. But it is possible to replace the sunflower oil for coconut oil for example.

healthy applesauce muffins 4

 

Healthy applesauce muffins

Print Recipe

4.88 from 8 votes

Applesauce muffins recipe without sugar

These applesauce muffins have no added sugar and make a perfect healthy snack. Now you can make them yourself.
Servings: 8 servings

Ingredients

  • 150 grams all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt
  • 150 grams applesauce I use unsweetened applesauce
  • 50 ml milk
  • 1 egg M
  • 30 ml sunflower oil
  • 1 tsp vanilla extract

Instructions

  • In a bowl, mix together the flour, baking soda, baking powder and salt.
  • In a large bowl, add the wet ingredients: applesauce, milk, egg, sunflower oil and vanilla extract. Make sure they are al on room temperature. Using a whisk, beat the ingredients together until you have a smooth mixture (you could use an electric mixer as well, mix on medium speed).
  • Then add the dry ingredients and combine with a spatula or wooden spoon until the flour is incorporated, it does not matter if there are still some lumps in the batter.
  • Divide the muffin batter into muffin or cupcake liners placed in a muffin tin. I made 8 small muffins, but you could make larger ones if you want.
  • Bake the muffins at 200℃/400℉ (convention oven) for about 15-18 minutes or until done.
Dutch spiced breakfast bread 3a

If you are familiar with the Dutch ontbijtkoek, you know it’s good! It translates to breakfast cake and is often eaten for breakfast or as a nice snack. The most traditional way to serve ontbijtkoek is to take a slice of the spiced breakfast cake and spread it with a thick layer of butter. I’ll share my recipe for authentic ontbijtkoek with you!

What is Dutch breakfast cake?

The literal translation of ‘ontbijtkoek’ is breakfast cookie. But in English, that seems a bit weird and is not fitting. Breakfast cake or breakfast bread suits this recipe better. I prefer spiced breakfast cake due to the structure of the cake.

Ontbijtkoek is a very quick bread you make in a loaf pan. You can even make them smaller in mini loaves or even cupcake cases. This sweet bread has a wonderful moist, but dense texture. Especially homemade dutch spice cake! The flavors are amazing due to all the added spices and appelstroop. If you don’t have access to this Dutch product, you could also use molasses.

The breakfast cakes you can buy in a grocery store are usually a bit drier. Although they often have a sticky crust, just like a homemade loaf. If you are in The Netherlands and want tot buy one to take home: you’ll find it in the breakfast section. Usually next to crackers and ‘beschuit’ (another Dutch breakfast product).

Dutch spiced breakfast bread 1a

How to serve Dutch breakfast cake?

A slice of this breakfast cake is the perfect sweet treat for me. I think my recipe is so good that it doesn’t need anything to go with it. But it is certainly possible if you want to. I will share my tips on how I serve my slice of store-bought breakfast cake (I admit, I still buy one from time to time).

Most Dutch people just take a slice and spread it with butter. It’s the most traditional way to eat it. Although ‘koekhappen’ is possibly even more traditional, I’ll tell you all about it after my serving suggestions!

I like to spread a slice with peanutbutter and if I’m in the mood for a real treat: I add some chocolate sprinkles. It’s amazing and you should really try it sometime. Another option I hear often is a nice layer of chocolate spread.

The Dutch tradition of ‘koekhappen’

Time for some more Dutch traditions: koekhappen! It’s a popular thing to do on Kingsday, but you’ll see it at other festivities as wel. To explain what koekhappen is: you tighten a string from A to B just above your head and hang slices of spiced cake on it.

Participants must eat the ontbijtkoek with their hands behind their backs. It is a fun activity and usually not a competition. Although you could make it a competition to see who finishes their gingerbread first.

Dutch spiced breakfast bread 4a

The difference between honey cake and spiced breakfast cake

Ontbijtkoek is known by different names in The Netherlands, from honey cake to pepper cake (no, there’s no pepper in the recipe). The original name is ‘honingkoek’ which translates to honey cake. A long time ago, the recipe was made with honey. The honey was an expensive ingredient and was replaced with sugar. Which made it a spiced breakfast cake.

There are a lot of variations of breakfast cake. You could add nuts, ginger or a different spice mix. The recipe below is how I like my homemade breakfast cake best, for me it’s the real thing. But feel free to vary a bit.

Questions about Dutch breakfast cake

​Which flour should I use?

I use all purpose flour, but you could also use whole wheat flour. With this alternative you don’t have to adjust the recipe. There are more options (rye flour for exemple), but I haven’t tested this yet. If you want to use rye flour, the recipe should be adapted.

What is appelstroop?

Appelstroop is a key ingredient in ontbijtkoek. It is a (thick spreadable) dark syrup or jelly made from apples and sugar. It is most commonly used as a spread on bread, but can also be used as an ingredient in recipes for both hot and cold dishes.

If you are looking for a place to buy Dutch ingredients, I have a list of (web)shops that sell Dutch ingredients.

I don’t have speculaas spice mix, what should I use?

You can make it yourself with my recipe for speculaas spice mix. But you could also use gingerbread spice mix. It’s fine to leave out the ginger powder or use less than stated in the recipe. Most important is to have a variety of spices in you breakfast cake for the best result.

Is this a healthy breakfast cake?

No, it isn’t. I love a slice of ontbijtkoek as a snack, but it’s definitely not a healthy snack.

Dutch spiced breakfast bread 2a

More authentic Dutch recipes

As a Dutchie myself, you won’t be surprised I have many more Dutch recipes on my blog. Here are a few of my (and your!) favorites:

If you are missing any Dutch recipes, please let me know! I have many more Dutch recipes on my Dutch blog to translate. Here you can find all of my Dutch baking recipes in English.

Dutch spiced breakfast cake

Print Recipe

5 of 1 vote

Dutch breakfast cake recipe

Do you like Dutch ontbijtkoek? With this easy recipe you can make a homemade version of this Dutch spiced breakfast cake.
Servings: 12 servings

Equipment

Ingredients

  • 250 grams all purpose flour
  • 1 tsp baking soda
  • Pinch of salt
  • 200 grams dark brown sugar
  • tsp speculaas spice mix
  • 1 tsp ginger powder
  • 250 ml milk
  • 50 grams appelstroop or molasses
  • 60 grams pearl sugar optional

Instructions

  • In a large mixing bowl, combine flour, baking soda, salt, sugar, speculaas spice mix and ginger.
  • Heat milk and apple syrup in a saucepan on low heat. Stir until the appelstroop (or molasses) is completely dissolved.
  • Pour the wet ingredients into the dry ingredients and mix on low speed until the dry ingredients are completely incorporated and you have a smooth batter.
  • Pour the batter into a cake pan lined with parchment paper and spread evenly in the pan.
  • Sprinkle with pearl sugar on top. Bake at 160°C/320℉ (conventional oven) in the middle of the oven for about 60 minutes or until done (a cake tester should come out clean).