Within days, one of D.C.’s popular cupcake bakeries went from serving up sweet treats to closing its doors. But not before employees faced the task of clearing out the Georgetown space.
Within days, one of D.C.’s popular cupcake bakeries went from serving up sweet treats to closing its doors, but not before employees faced the task of clearing out the Georgetown space.
Sprinkles manager Leslie Wynter talked to WTOP as she called out to remaining employees which pieces had already been claimed and what still had to be cleared out.
“If anyone wants a piece of Sprinkles before we’re gone completely, they can come in and grab whatever is not bolted down, because that was one of the only directives we were given — is to clear everything out,” she said.
The company closed all 20 locations and over 30 of its “cupcake ATMs” it operates across the nation.
“We’re doing as much as we can,” said Wynter, who explained she’d been given until the end of the day Friday to empty the once-bustling bakery. “We’ve got some former employees volunteering their time just out of love for us, but it is a very daunting task.”
Wynter said on Monday, general managers got “a brief call just to let us know what was going on,” and then by Tuesday morning, the word came down that the Georgetown store would be shut down for good on Wednesday.
“And that was it,” Wynter said matter-of-factly.
Wynter had worked at Sprinkles for nearly four years and told WTOP the employees really did feel like family.
“Myself, along with my staff, will be in the unemployment line filing for all of the things that we can,” she said. “Some of my staff have said that they’re going to start a book club and resume-writing workshops, and just doing everything that we can to support each other in the new year.”
Sprinkles is one of the businesses that kicked off the cupcake craze nearly two decades ago.
Candace Nelson, the founder of Sprinkles, commented on the closures in a social media post where she pointed out that she sold the company in 2012 to private investment firm KarpReilly, LLC.
“I thought Sprinkles would keep growing and be around forever,” Nelson said in the video. “I thought it was going to be my legacy.”
If you love gingerbread, add these to your recipe list! They are absolutely wonderful!
❤️WHY WE LOVE THIS RECIPE
We love baking during the holiday season and this one is great for Christmas. You can decorate them however you like and they have a wonderful taste! Make these for any holiday gathering since they are single serve they go over really well. We love recipes with molasess and this one is a winner! If you love spice cakes, this is a recipe you should try! The spices are so great!
SWAPS
We love cream cheese frosting on these cupcakes but you can always switch that up! Caramel would be delicious too or you could just dust with powdered sugar.
OTHER DELICIOUS RECIPES
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These Spiced Cupcakes with Brown Butter Cream Cheese Frosting taste like fall! Tender brown sugar sour cream cupcakes, spiced with my homemade apple pie spice, ground ginger and clove are topped with a simple brown butter cream cheese frosting. This recipe yields 12 cupcakes.
Sometimes I get inspired by the food in books and movies.
If you’ve been hanging around here the last 15 years you may remember this clementine cake (from The Secret Life of Walter Mitty) or this Christmas fettuccine from The Holiday movie. These spiced cupcakes were inspired by a book I recently read. And although it wasn’t my favorite book that I’ve ever read, I couldn’t stop thinking about a cupcake that was mentioned in the story. It was a spiced cupcake piled high with thick frosting, and for that reason alone, I had to make something similar.
These brown sugar sour cream cupcakes are spiced with ground ginger and clove along with my homemade apple pie spice which contains a perfect blend of ground cinnamon, nutmeg, cardamom and allspice. And if that doesn’t already sound incredible, imagine them piled high with brown butter cream cheese frosting.
The combination is *chef’s kiss*.
To Make These Spiced Cupcakes You Will Need:
for the cupcakes:
unbleached all-purpose flour – The base for the cake batter. Can substitute gluten-free 1 for 1 flour.
baking powder – Creates a leavening effect that makes the cupcakes rise with a light texture.
ginger (ground) – Gives a pungent, spicy and sweet flavor.
clove (ground) – A pungent warm spice with a distinct and intense flavor and aroma.
fine salt – Use either sea salt or pink himalayan.
light brown sugar – Sweetens and gives the cupcakes flavor.
granulated sugar (white) – A pungent warm spice with a distinct and intense flavor and aroma.
eggs – Adds richness and flavor.
sour cream – Helps to tenderize the cupcakes and the fat adds moisture and flavor.
unsweetened apple sauce – Adds moisture without added fat.
vanilla bean paste – Adds warmth and enhances all of the other flavors in this recipe. Or substitute with pure vanilla extract.
cinnamon (ground) – For sprinkling on top of frosting.Lends a distinct warm and woodsy flavor.
for the frosting:
cream cheese – Set out to soften to room temperature.
brown butter (solidified) – Adds richness and nutty flavor.
fine salt – Enhances the flavors in the frosting. Use pink himalayan or sea salt.
sifted powdered sugar – Will sweeten and thicken the frosting.
BROWN THE BUTTER FOR THE FROSTING:
The day before or morning of baking, melt 6 tablespoons in a skillet, stirring often, until the milk solids turn golden brown. Here is a step-by-step post showing you how to make brown butter.
Let it cool completely until the butter solidifies. It’s okay to refrigerate it to speed up the process, but it will need to come back up to room temperature in order for it to blend with the cream cheese.
Preheat your oven to 350°F (or 180°C).
Line a standard muffin pan with parchment liners.
Make The Cupcakes:
In a mixing bowl, measure and add in 1¼ cup unbleached all-purpose flour, 1 rounded teaspoon apple pie spice, 1/4 teaspoon ground ginger, 1/8 teaspoon ground clove and 1/2 teaspoon fine salt.
Whisk to combine and set off to the side.
In the bowl of your stand mixer, fitted with the paddle attachment, cream the unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar on medium-high speed for 2 minutes until light and fluffy.
Scrape the sides and bottom of the bowl and on medium speed, add in the 2 eggs in one at a time.
Scrape the sides and bottom of the bowl.
Add in the 1/2 cup sour cream, 2 tablespoons applesauce and 2 teaspoons vanilla bean paste or pure vanilla extract.
Mix until incorporated. Again, scrape down the sides and bottom of the bowl.
Gradually add in the dry ingredients, mixing and scraping down the sides and bottom of the bowl as you go.
Perfection.
Divide the batter among the liners filling approximately 2/3 of the way full. Bake on the middle rack of your preheated oven for 18 to 20 minutes OR until a toothpick/tester comes out clean with a few crumbs attached, when inserted into the middle.
Once baked, remove from the oven and let cool for 10 minutes.
Then carefully remove each cupcake and place on a wire rack to cool completely.
Make The Brown Butter Cream Cheese Frosting:
In the bowl of your stand mixer, fitted with the paddle attachment, add in the 6 tablespoons solidified browned butter, 8 ounces softened cream cheese and a pinch of fine salt. Blend on medium speed for 2 minutes.
Gradually add in 3 to 3½ cups of sifted powdered sugar, mixing on low to medium-low speed to incorporate. Scraping down the sides and bottom of the bowl as you go.
SO GOOD.
Once the cupcakes have cooled completely, fill a pastry bag (with the frosting tip you prefer) with the brown butter cream cheese frosting. Pipe the frosting on top of each cupcake and sprinkle a little cinnamon over top.
The perfect cupcake that’s not overly sweet but perfectly spiced topped with a creamy, nutty cream cheese frosting.
Keep refrigerated until ready to serve and while storing.
Enjoy! And if you give this Spiced Cupcakes with Brown Butter Cream Cheese Frosting recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12servings
Spiced Cupcakes with Brown Butter Buttercream
These Spiced Cupcakes with Brown Butter Cream Cheese Frosting are moist and flavorful! Tender brown sugar cupcakes spiced with apple pie spice, ground ginger and clove are topped with a simple brown butter cream cheese frosting.
FOR THE BROWN BUTTER:
6tablespoonsunsalted butter, for the frosting
FOR THE CUPCAKES:
1¼cupunbleached all-purpose flour, or use Gluten-Free 1 to 1 flour (I like Bob’s Red Mill)
coarse sparkling sugar, for sprinkling over frosting (optional)
BROWN THE BUTTER (for the frosting):
The day before or morning of baking, melt 6 tablespoons in a skillet, stirring often, until the milk solids turn golden brown. Here is a step-by-step post showing you how to make brown butter.Let it cool completely until the butter solidifies. It’s okay to refrigerate it to speed up the process, but it will need to come back up to room temperature in order for it to blend with the cream cheese.
MAKE THE CUPCAKES:
Preheat your oven to 350°F (or 180°C).Line a standard muffin pan with parchment liners.
In a mixing bowl, measure and add in the unbleached all-purpose flour, apple pie spice, salt, ginger and clove. Whisk to combine and set off to the side.
In the bowl of your stand mixer fitted with the paddle attachment, cream the 1/2 cup unsalted butter (not the brown butter) with light brown sugar and granulated sugar on medium-high speed for 2 minutes until light and fluffy.
Stop to scrape the sides and bottom of the bowl. Then on medium speed, add in the eggs one at a time. Add in the sour cream, applesauce and vanilla bean paste (or pure vanilla extract). Mix until incorporated. Again, scrape down the sides and bottom of the bowl.
Gradually add in the dry ingredients, mixing and stopping to scrape the sides and bottom of the bowl as you go.
Divide the batter among the liners filling approximately 2/3 of the way full. Bake on the middle rack of your preheated oven for 18 to 20 minutes OR until a toothpick/tester comes out clean with a few crumbs attached, when inserted into the middle. Once baked, remove from the oven and let cool for 10 minutes. Carefully remove each cupcake and place on a wire rack to cool completely.
MAKE THE BROWN BUTTER CREAM CHEESE FROSTING:
In the bowl of your stand mixer, fitted with the paddle attachment, add in. the solidified browned butter, cream cheese and a pinch of fine salt. Blend on medium speed for 2 minutes.
Gradually add in the sifted powdered sugar, mixing on low to medium-low speed to incorporate. Scraping down the sides and bottom of the bowl as you go.
Once the cupcakes have cooled completely, fill a pastry bag (with the frosting tip you prefer) with the brown butter cream cheese frosting. Pipe the frosting on top and sprinkle a little cinnamon over top and/or coarse sparkling sugar.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
From pan de muerto to monster cannolis, here’s where to find the season’s best sweets.
This Halloween, skip the tricks and go straight for the treats. Local favorites like Common Bond, Popfancy and URBE are conjuring up everything from festive cakes and cookies to pan de muerto and candy-inspired desserts. Here’s where to find Houston’s sweetest (and spookiest) indulgences this season.
Scoop up limited-time Halloween treats and cozy new soft serve flavors, including the Graveyard Delight and Monster Mash Dasher, plus a Pumpkin Spice Frappe through November 30.
Celebrate Halloween with Common Bond’s limited-time Spooky Candy Bar Cake, a layered vanilla and chocolate cake filled with rich chocolate candy bar filling and finished with silky vanilla buttercream. Available for preorder October 1–27 or in-store from October 1–31 while supplies last. Perfect for parties, gatherings, or a festive family treat.
Available for preorder through November 2, El Bolillo’s Pan de Muerto makes a festive centerpiece for Día de los Muertos altars and family tables. Other seasonal favorites include pumpkin cream cheese conchas and Champurrado for 12, a rich, chocolatey treat and made with toasted corn flour, piloncillo, cinnamon and anise.
Pizaro’s is getting spooky with Halloween treats like the Triple Treat Monster Cannolis ($8) – along with the savory Nightmare on Gray Street white pizza ($24 medium/$34 large – through October 31.
The dessert bar has transformed its Fan Cafe into an immersive “Demon Seoul Café,” a K-pop-themed pop-up experience running now through early November. Admission is free, with reservations encouraged, especially on weekends.
Texas’ favorite cookie delivery service has Halloween packages with colorful cookies and add-ons including spooky bite-size treats from Baked by Melissa.
On Wednesday, October 29, the Katy location invites guests to a hands-on cupcake decorating class hosted by Cakes by Meagan. Guests will enjoy chef’s lite bites and two glasses of red, white or sangria while creating ghoulishly tasty cupcakes. Tickets are $60 per person for a half-dozen cupcakes, with the option to upgrade to a full dozen for $20 more (plus tax and gratuity).
In celebration of Día de los Muertos, URBE is offering handmade pan de muerto through Sunday, November 2, available at the restaurant on Saturdays or in large to-go orders (placed via URBE’s catering page with two days’ notice).
The Waffle Bus transformed its Heights location into a Halloween wonderland complete with over-the-top decorations and a family-friendly vibe. Stop by for festive treats like the Pumpkin Pie Shake.
These Eggless Cannoli Cupcakes turn the classic Italian dessert into a safe, crowd-pleasing treat everyone can enjoy—no eggs needed! As an allergy mom who’s been baking egg-free for over a decade, I know how hard it can be to make desserts that feel truly special and inclusive. These cupcakes deliver all the rich, creamy cannoli flavor with a tender, perfectly spiced crumb and a dreamy ricotta-inspired frosting. Simple ingredients, easy steps, and a guaranteed “wow” at first bite—these are tested until perfect!
Oriana’s Thoughts On The Recipe
Every time I visit an Italian restaurant, I have to save room for a cannoli at the end. There’s just something about that creamy filling with a hint of cinnamon that feels so cozy and indulgent. After falling in love with the flavor, I knew I had to bring that same joy home—but in a way my egg-allergic family could enjoy, too.
That’s how these Eggless Cannoli Cupcakes were born. They’ve got all the classic flavor of a traditional cannoli—sweet, spiced, and creamy—but in cupcake form (and without the fuss of frying shells). They’re soft, flavorful, and topped with the most luscious ricotta-inspired frosting. Perfect for celebrations, bake sales, or whenever you want a dessert that feels a little extra special.
Why You’ll Want to Try My Recipe
Egg-free and allergy-friendly: Safe, inclusive, and made without any complicated substitutes.
Simple ingredients, easy steps: Everyday pantry staples—no pastry shells or special tools needed.
All the cannoli flavor you love: Warm cinnamon, creamy ricotta-style frosting, and sweet vanilla notes in every bite.
Tested until perfect: Soft, fluffy, and foolproof—because I know how important it is to get it right the first time.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Eggless Cannoli Cupcakes:
All-purpose flour: The base of the cupcakes. It provides structure and helps keep the crumb light and tender.
Baking powder and baking soda: These two leavening agents help the cupcakes rise and stay fluffy without the use of eggs.
Ground cinnamon: Adds a warm, cozy flavor that mimics the traditional taste of cannoli.
Salt: Balances the sweetness and enhances all the flavors.
Milk: Keeps the batter moist and smooth. Whole milk works best, but any milk (dairy or non-dairy) will do.
Apple cider vinegar: Reacts with the baking soda to give the cupcakes a little lift and light texture. It also helps mimic the tenderizing effect of eggs.
Unsalted butter: Adds richness and a buttery flavor that makes the cupcakes soft and flavorful.
Granulated sugar: Sweetens the cupcakes and helps create a delicate crumb.
Plain regular yogurt: Keeps the cupcakes moist and adds a lovely tang that complements the cannoli flavors.
Pure vanilla extract: Enhances the flavor and ties everything together with a warm, sweet aroma.
To Decorate:
Cannoli Frosting: A creamy, dreamy topping that brings the classic cannoli taste to every bite. You’ll need Mascarpone cheese, Ricotta cheese, confectioners’ sugar, vanilla, and cinnamon.
Mini chocolate chips: Add a fun chocolatey crunch—just like in a real cannoli.
Chopped pistachios: Give a beautiful color contrast and a subtle nutty flavor.
This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nuts: Skip the pistachios or use pumpkin seeds as a nut-free option.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the pan and oven:
Start by preheating your oven to 350ºF (180ºC) and lining a 12-cup muffin pan with cupcake liners. This makes sure your cupcakes bake evenly and come out cleanly from the pan.
Step 2 – Mix the dry ingredients:
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Sifting helps everything mix evenly and keeps your cupcakes light and fluffy.
Step 3 – Make the milk mixture:
In a small bowl or measuring cup, stir together the milk and vinegar. Let it sit for a few minutes—it’ll thicken slightly and act as a great egg substitute that makes your cupcakes tender.
Step 4 – Cream the butter and sugar:
Using a mixer, beat the butter on medium-high speed until it’s nice and creamy—about 3 to 4 minutes. Then add the sugar and keep mixing for another couple of minutes until it looks pale and fluffy. Scrape down the sides so everything blends evenly. Mix in the yogurt and vanilla extract until smooth. These ingredients add moisture and flavor to your cupcakes, helping them stay soft and rich.
Step 5 – Combine wet and dry ingredients:
Turn the mixer to low speed and start adding the dry mixture in three parts, alternating with the milk mixture. Begin and end with the dry ingredients. Mix just until everything is combined—don’t overmix, or your cupcakes might turn dense.
Step 6 – Bake:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick poked in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a rack to cool completely before frosting.
Step 7 – Make the frosting:
Beat the mascarpone and ricotta together on medium-low speed just until combined—don’t overmix, or it can separate. Add 1 cup of confectioners’ sugar and mix on low until smooth, then add the second cup and beat for another minute. Increase the speed to medium-high and mix for about 2 minutes until light and fluffy. Finally, add the vanilla and cinnamon, and beat until smooth and spreadable, scraping the bowl as needed.
Step 8 – Fill and frost:
Once the cupcakes are completely cool, use a small knife or cupcake corer to remove a little center from each cupcake. Spoon in some cannoli frosting, place the cut-out piece back on top, and then frost the tops generously.
Step 9 – Decorate and enjoy:
Sprinkle your cupcakes with mini chocolate chips and chopped pistachios if you like, and you’re done! They look gorgeous, taste incredible, and are ready to impress.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Cupcakes sinking in the middle: This usually happens if the oven door is opened too early or if the batter is overmixed. Pro Tip: Mix until just combined and resist the urge to peek before they’re almost done baking!
Dry texture: Overbaking or measuring too much flour can make cupcakes dry. Pro Tip: Use a kitchen scale to measure the ingredients, and check your cupcakes a few minutes before the suggested bake time.
Frosting too soft: The cannoli frosting can become runny if overmixed or if ingredients are too warm. Pro Tip: Make sure your mascarpone and ricotta are not too soft, and chill the frosting briefly if needed before piping.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Variations & Additions
Add orange zest to the batter or frosting for a hint of citrus.
Mix mini chocolate chips or chopped candied fruit into the frosting for a festive twist.
For a decadent touch, drizzle melted chocolate over the frosted cupcakes.
Storage and Freezing Instructions
Storage: Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 1 month; defrost at room temperature before decorating and serving.
Frosted Cupcakes can usually be left out covered at room temperature for 24 hours, but if longer than that (or if it’s especially hot where you live), we’d recommend storing them in the refrigerator. Consider that the cupcakes will lose some fluffiness if refrigerated or frozen.
These Eggless Cannoli Cupcakes turn the classic Italian dessert into a treat everyone can enjoy—no eggs needed! With all the rich, creamy cannoli flavor, a soft spiced crumb, and a dreamy ricotta-style frosting, they’re simple to make and guaranteed to impress. Tested until perfect!
Prep Time 20 minutesmins
Cook Time 22 minutesmins
Total Time 42 minutesmins
Servings 12cupcakes
For the Eggless Cannoli Cupcakes:
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Make the Eggless Cannoli Cupcakes:
Preheat the oven to 350ºF (180ºC). Line a 12-cup cupcake pan with cupcake liners.
Sift the flour, baking powder, baking soda, cinnamon, and salt together into a large bowl.
In a mixing bowl or liquid measuring cup, combine the milk and vinegar.
Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 2 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt and vanilla; continue beating to combine, about 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
Fill the cupcake liners about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 5 minutes, then remove the cupcakes from the pan, place back on the rack, and cool to room temperature, about 1 hour, before frosting.
Make the Cannoli Frosting:
Using an electric hand mixer or a stand mixer on medium-low speed, beat the mascarpone and ricotta cheese in a large bowl until just combined. Do not overmix, or the mixture will break.
Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining cup of confectioners’ sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 2 minutes. Add the vanilla extract and cinnamon; continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Assemble and Decorate:
Use a knife (or a cupcake corer) to carve a hollow in the center of each cupcake.
Fill the center of each cupcake with cannoli frosting, then place the carved piece back on top.
Spread or pipe more cannoli frosting evenly on the cupcakes, sprinkle with mini chocolate chips and pistachios, if desired, and serve.
Storage: Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 1 month; defrost at room temperature before decorating and serving. Frosted Cupcakes can usually be left out covered at room temperature for 24 hours, but if longer than that (or if it’s especially hot where you live), we’d recommend storing them in the refrigerator. Consider that the cupcakes will lose some fluffiness if refrigerated or frozen. Food Allergy Swaps: This recipe is naturally egg, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
Milk: You can use your favorite non-dairy milk, like soy or oat milk.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Ricotta Cheese: You can make your own ricotta using tofu or cashews, but store-bought versions are super convenient too. Brands like Kite Hill (almond-based) and Trader Joe’s Vegan Ricotta (almond-based) are great choices. Treeline Cheese (cashew-based) and Tofutti (soy-based) offer a creamy option as well. These can often be found in the vegan section of grocery stores, and some, like Kite Hill or Tofutti, are also available online. If you shop at Wegmans, check their refrigerated vegan section—they usually carry at least one of these.
Wheat/Gluten:Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nuts: Skip the pistachios or use pumpkin seeds as a nut-free option.
Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips:
Cupcakes sinking in the middle: This usually happens if the oven door is opened too early or if the batter is overmixed. Pro Tip: Mix until just combined and resist the urge to peek before they’re almost done baking!
Dry texture: Overbaking or measuring too much flour can make cupcakes dry. Pro Tip: Use a kitchen scale to measure the ingredients, and check your cupcakes a few minutes before the suggested bake time.
Frosting too soft: The cannoli frosting can become runny if overmixed or if the ingredients are too warm. Pro Tip: Make sure your mascarpone and ricotta are not too soft, and chill the frosting briefly if needed before piping.
➤ Extra Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Right temperature butter is KEY! Softened butter should easily bend without breaking and will give slightly when pressed. If your finger sinks into the butter and looks oily, it’s way too soft.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time stated in the recipe.
Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
➤ Variations & Additions:
Add orange zest to the batter or frosting for a hint of citrus.
Mix mini chocolate chips or chopped candied fruit into the frosting for a festive twist.
For a decadent touch, drizzle melted chocolate over the frosted cupcakes.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!
My dear friend Lisa makes the most spectacular chocolate chip pumpkin cupcakes and always gifts me some every fall. She’s the type of human being that you want in your corner. Not because she makes dang good cupcakes, not because she’s a fighter (which she is after battling cancer), and not even because of some special talent or anything. She’s the lifelong, loyal, completely genuine woman that all women should strive to be.
When we first moved and were so lost and bummed that we couldn’t (and still haven’t) found a home to settle into she showed up with another friend bearing these cupcakes as a reminder that I and my family are seen and loved even when we don’t live by each other. I just cried when I opened the door. I love her and I think she makes the best pumpkin cupcakes ever so I had no choice but to share them with all of you.
They are perfectly balanced with flavor, texture and the frosting is literally the icing on top. Best. Pumpkin. Cupcake. I promise.
What You Need to Make Pumpkin Chocolate Chip Cupcakes
Grab a can of pumpkin from the grocery store and I’m willing to bet you have the rest of the ingredients already! Here is everything you will need:
For the Cupcakes
Wet Ingredients: Eggs, Sugar, Pumpkin, Water and Oil
Cream Cheese: I’ve had the best results with full fat Philadelphia brand cream cheese.
Butter: Make sure it is softened to room temperature.
Powdered Sugar: Adds the sweetness and structure to the frosting.
Vanilla Extract: Adds flavor
Milk: Helps the frosting be a little more creamy.
The details and measurements for each ingredient can be found down at the end of the post.
How to Make Chocolate Chip Pumpkin Cupcakes
You’re just a few steps away from the most delicious pumpkin cupcakes of your life! Here is a step-by-step guide to making the cupcakes:
Prep: Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
Combine: Start by mixing the eggs and sugar together until well combined. Then add the rest of the wet ingredients and blend thoroughly.
Mix: Add all the dry ingredients into the bowl with the wet ingredients and mix until just combined. Then fold in the mini chocolate chips.
Bake: Fill the cupcake liners in the muffin pan 2/3 full and then bake the cupcakes for 17-19 minutes.
Make the frosting while the cupcakes bake! Continue reading for instructions for making the cream cheese frosting…
How to Make Cream Cheese Frosting
Cream cheese frosting and pumpkin desserts are the best of friends! The flavors pair perfectly with the tangy cream cheese frosting enhancing the pumpkin spice flavor. Making the cream cheese frosting is as easy as adding all the ingredients to a medium size bowl and creaming it together with an electric hand mixer until everything is combined and smooth.
TIP: Be sure that the cream cheese and butter are softened so that they blend together smoothly.
Once the cupcakes have cooled completely, spread or pipe the frosting on the top of the cupcakes. I like to dust them with a little extra cinnamon and a few chocolate chips just to make them pretty. You could also sprinkle them with fun fall sprinkles or stick a candy corn pumpkin on top.
Why You Will Love This Recipe
These cupcakes are just what you want when the leaves start to change colors and the temperatures start to cool down! Here is why you will love this recipe:
Easy to Make: Pantry ingredients and less than 30 minutes is all you need!
Moist and Soft: The pumpkin adds the perfect amount of moisture and flavor.
Loaded with Chocolate Chips: These are totally optional, but pumpkin with chocolate is such a tasty combo!
Topped with Tangy Cream Cheese Frosting: So easy to make but takes the flavor over the top!
Perfectly Fall: Those classic fall flavors in an irresistible cupcake.
Buy good pumpkin puree and make sure it isn’t pumpkin pie filling. I always buy the three pack of Libby’s Pumpkin Puree when it goes on sale at Costco in the fall and make all my favorite pumpkin desserts with that.
Don’t overmix the batter! Overmixing will cause the cupcakes to be dense.
Only fill the cupcake liners 2/3 full as the cupcakes will rise quite a bit as they bake and you don’t want them to overflow.
I like to use a large cookie scoop (3 tablespoon) to fill the cupcake liners so that the cupcakes end up the same size and bake evenly.
Make sure to let the cupcakes cool completely before frosting them. If they are warm at all, the frosting will just melt.
Make Ahead Storage Tips
The pumpkin cupcakes and the cream cheese frosting can be made up to a 3-4 days ahead of time but I would wait to frost the cupcakes until you’re ready to serve them.
Frosted cupcakes should be stored in the fridge because of the cream cheese frosting. They should be stored in an airtight container.
You can also freeze unfrosted cupcakes. Place them in an airtight container and they will keep in the freezer for up to 2 months. Let them thaw on the counter and then top with a freshly made batch of frosting.
Indulge in the cozy flavors of fall with this simple and tasty chocolate chip pumpkin cupcakes recipe with silky cream cheese frosting. Perfect for any autumn gathering or just as a special treat for yourself, these cupcakes are sure to be a hit!
More Fall Cupcakes to Try:
Servings: 12
Prep Time: 10 minutesmins
Cook Time: 17 minutesmins
Total Time: 27 minutesmins
Description
It’s that time of year where we need all things pumpkin because everything pumpkin is delicious. These chocolate chip pumpkin cupcakes are tender and perfectly spiced with the most luscious cream cheese frosting!
Prevent your screen from going dark
For the Cupcakes
Preheat the oven to 350 degrees F and line a muffin pan with paper liners.
Combine eggs and sugar and mix well.
2 Eggs, 1 ½ Cups Sugar
Add pumpkin, oil, water and blend thoroughly.
1 Cup Pumpkin, 1/2 Cup Oil, 1/4 Cup Water
Add all dry ingredients and mix until just combined. Then fold in the chocolate chips.
These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. You can whip up these delightful cupcakes with just one bowl and a whisk in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!
Oriana’s Thoughts On The Recipe
These Egg-Free, Dairy-Free Red Velvet Cupcakes have become my son’s all-time favorite! He asks for these delights over and over, and it’s easy to see why. The rich, velvety texture combined with a hint of chocolate and a burst of vanilla makes these cupcakes irresistible.
They’re incredibly easy to make. You only need one bowl and a whisk—no fancy equipment is required. These cupcakes are not just a hit with the kids; everyone in the family loves them. Plus, they’re egg-free, dairy-free, and completely vegan, making them suitable for almost everyone.
Don’t think you need to wait for a special occasion to enjoy these treats. While they’re perfect for Valentine’s Day with their vibrant red color, they’re also great at Christmas, birthdays, or just as an everyday sweet treat. And they’re freezer-friendly, so you can always have a batch ready to go for those cupcake cravings!
What I Love About This Recipe
One Bowl Wonder: These cupcakes are a breeze to whip up. All you need is one bowl and a whisk, making cleanup a snap.
Vegan and Allergy-Friendly: These cupcakes are egg-free and dairy-free, making them a great option for those with food allergies.
Fluffy and Flavorful: The combination of vanilla and a touch of cocoa gives these cupcakes a delightful flavor. They’re soft, fluffy, and just melt in your mouth, making them a true treat.
Year-Round Delight: They’re fantastic for Valentine’s Day, but they also make a lovely addition to Christmas celebrations, birthday parties, or just as a surprise treat any day of the year.
Potential Cons Of The Recipe
Coloring Concerns: Some might be wary of using artificial food coloring.
Tips To Mitigate These Cons
Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. You can also opt for natural food colorings like beet powder if you prefer to avoid artificial dyes. However, I haven’t tested this recipe with a natural alternative.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: The base of our cupcakes, giving them structure. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Cornstarch: Helps create a tender crumb.
Cocoa powder: It adds a subtle chocolate flavor.Note:I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. This is especially important in egg-free baking.
Granulated sugar: Sweetens the cupcakes. Note: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
Baking powder: Leavens the batter, making it rise. Note: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Enhances the overall flavor. Note: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Milk (non-dairy or dairy): Adds moisture. For a vegan option, use soy or oat milk. Dairy milk will also work.
Vinegar: Reacts with baking powder for a better rise. Note: You can use apple cider vinegar or white vinegar.
Neutral-tasting oil: Keeps the cupcakes moist. Note: Vegetable or canola oil – or any light-tasting oil of your preference.
Applesauce: Acts as an egg replacer, adding moisture and binding the ingredients. I use and recommend unsweetened applesauce.
Pure vanilla extract: Adds a lovely vanilla flavor.
Gel red food color: Gives the cupcakes their signature red color. Note: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt in a large bowl. Set aside.
Step 2 – Combine Wet Ingredients
In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients; mix to combine.
Step 4 – Fill The Cupcake Pan
Fill cupcake liners with the batter about two-thirds full.
Step 5 – Bake
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Make sure to sift the flour and cocoa to avoid any lumps in the batter.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Storing and Freezing Instructions
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Frequently Asked Questions
Can I use natural food coloring?
Yes, beet powder or natural red food color can be used as a substitute. However, I haven’t tested this recipe with a natural alternative.
Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour with a gluten-free blend.
These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness. This recipe is incredibly easy to follow. With just one bowl and a whisk, you can whip up these delightful cupcakes in no time. These make them a great option if you or someone you love has food allergies. Plus, they’re just as tasty as traditional cupcakes!
Prep Time 10 minutesmins
Cook Time 24 minutesmins
Total Time 34 minutesmins
Servings 12cupcakes
Instructions
Preheat oven to 350º F (180º C). Line a 12- cupcake pan with cupcake liners.
In a large bowl, whisk together flour, cornstarch, cocoa powder, sugar, baking powder, and salt. Set aside.
In a mixing bowl, whisk together milk, vinegar, oil, applesauce, vanilla, and food color.
Add wet ingredients to the dry ingredients; mix to combine.
Fill cupcake liners with the batter about two-thirds full.
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Decorate as your heart desires. I used my Crea Cheese Frosting. Prepare the frosting. Frost cooled cupcakes immediately before serving.
Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 1 teaspoon gel food coloring. Dye the batter until you are pleased with the color. The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less. Of course, you don’t have to dye the batter at all if you don’t want to. I haven’t tested this recipe with a natural alternative.Mini Cupcakes: For around 30 mini cupcakes, line mini cupcake pans with liners or spray with nonstick spray. Fill mini liners only halfway and bake for 10-12 minutes at 350° F (180° C) or until a toothpick inserted in the center comes out clean.Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.Cupcakes Cream Cheese Frosting: This time, I decorated the cupcakes with my favorite Cream Cheese Frosting. The only change I made to my frosting recipe was using dairy-free butter and dairy-free cream cheese. But feel free to use your other decoration ideas to create your own unique cupcakes!Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Make sure to sift the flour and cocoa to avoid any lumps in the batter.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Girl scout cookie meets cupcake in these rich chocolatey, caramel, and toasted coconut Samoa Cupcakes!
I’m so thrilled that stores have started making knock off Girl Scout cookies so that I don’t have to wait until March to devour all my favorite Girl Scout cookie flavors. Keebler has a version of the Samoa cookie and Walmart even has it’s own Great Value version. So you can make these Samoa cupcakes all year round!
Samoa Cookie Inspiration
I love cupcakes and Samoa cookies so why not mash the two together?! Voila! It’s seriously a party in your mouth. I chose to use a yellow cake for the cupcake to mimic the shortbread in the cookie and then I dipped it in ganache similar to how the bottom of a Samoa is covered in chocolate.
I was going to top the cupcake with just a caramel/coconut mix but what kind of cupcake would that be without a buttery frosting?! The caramel buttercream is divine! I could eat it by the spoonful! And we top it with a sprinkle of toasted coconut!
Oh and for extra good measure I drizzled more caramel and ganache on top of the cupcakes creating a delicious mess. These Samoa Cupcakes are going to blow your minds! Enjoy!
Ingredients for Samoa Cupcakes
There are a few steps that go into making this cupcake recipe, but don’t worry, every ingredients and step is worth it! Here are the ingredients you will need:
Cupcakes:
Dry Ingredients: All-Purpose Flour, Cornstarch, Baking Powder, Baking Soda and Salt
Wet Ingredients: Butter, Sugar, Eggs, Vanilla and Sour Cream
Ganache:
Milk Chocolate Chips
Semi-Sweet Chocolate Chips
Heavy Whipping Cream
Caramel Frosting:
Butter
Powdered Sugar
Caramel Sauce
Vanilla
Topping:
Samoa Girl Scout Cookies
Sweetened Coconut Flakes
Caramel Sauce
The measurements for each ingredients can be found in the recipe at the end of this post. Keep scrolling down for all the details!
How to Make Samoa Cupcakes
Now that you know all the ingredients you need, here is the step-by-step guide to making them:
Cupcakes:
Prep: Preheat the oven to 350 degrees F and line muffin tins with paper liners.
Combine: Add all the dry ingredients to a large mixing bowl and mix to combine.
Beat: Add the butter and sugar to the bowl of a stand mixer with the paddle attachment and beat until light and creamy.
Mix: Add the eggs one at a time mixing thoroughly between each egg. Then mix in the vanilla and sour cream.
Combine: Add in the flour mixture and mix until just combined.
Bake: Spoon the batter into the cupcake liners and bake until a toothpick comes out with a few moist crumbs or clean. Let the cupcakes cool before dipping in the ganache.
Ganache:
Combine: Place chocolate in a bowl and pour the boiling hot whipping cream on top and then cover the bowl with a plate or plastic wrap and let sit for 2 minutes.
Whisk: Mix with a whisk until smooth.
Cool: Let it cool for 10 minutes, stir occasionally.
Dip: Dip the tops of cupcakes in the chocolate and then let the chocolate set for 10-15 minutes before piping on the frosting.
Caramel Frosting:
Beat: Add the butter to the bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment and beat until the butter becomes pale in color.
Mix: Reduce the speed of the mixer and add the rest of the ingredients for the frosting. Once the powdered sugar had mixed in, increase the speed of the mixer and beat until fluffy.
Frost: Place the frosting in a piping bag with a piping tip (I love the Wilton 1M tip) add the frosting to the top of the chocolate dipped cupcakes.
Finishing Touches: Drizzle the cupcakes with the any leftover ganache, the caramel sauce and sprinkle with the toasted coconut (see section below). Stick half a cookie into the top if desired.
The complete instructions can be found in the recipe card down below. You can also print or save the recipe there.
How to Toast Coconut
If you didn’t already know, toasted coconut is A-mazing! All you do is spread your coconut on a baking sheet and bake it for 5-8 minutes on 350 degree F and you’ve created irresistible flakes of heaven. They give the cupcake so much flavor and a little crispy crunch. And if you know me, I’m all about texture.
What is Ganache?
Ganache is a whipped filling, glaze, icing, or sauce, for pastries made from chocolate and cream.
Is Confectioners Sugar the Same As Powdered Sugar?
Yes, they are the same thing. Sometimes it is also called icing sugar.
Why Do Cupcakes Stick to the Paper Liners?
A number of things can cause cupcakes to stick to the liners, so here are a few tips that I’ve found to help:
Spray the liners thoroughly with non stick cooking spray.
Sometimes the quality of the paper liners cause food to stick. Buy good quality paper liners.
Slide a deep pan of water onto the lower rack of the oven, to add extra moisture and prevent sticking.
Let the cupcakes cool completely before removing the paper liner.
Indulge in the delicious flavors of Samoa Girl Scout cookies with these decadent Samoa cupcakes. Topped with chocolate ganache, caramel buttercream frosting, and toasted coconut, they are the perfect treat for any occasion.
More Cupcake Recipes to Try:
Servings: 24
Prep Time: 35 minutesmins
Cook Time: 18 minutesmins
Total Time: 53 minutesmins
Description
Girl scout cookie meets cupcake in these rich chocolaty, caramel, and toasted coconut Samoa Cupcakes!
For the Caramel Frosting:
Prevent your screen from going dark
For the Cupcakes:
Preheat oven to 350 degrees F and line muffin tins with paper liners.
In a mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt.
In the bowl of a standing electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy.
3/4 Cup Butter, 1 1/2 Cups Sugar
Add in the eggs one at a time, beating to incorporate each.
3 Eggs
Mix in the vanilla and sour cream.
1 Tablespoon Vanilla, 1 1/4 Cup Sour Cream
Mix in the flour until just combined, scraping the sides of the bowl as needed.
Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean.
For the Ganache:
Place chocolate in a bowl and pour the boiling hot whipping cream on top and then cover the bowl with a plate or plastic wrap and let sit for 2 minutes.
1/2 Cup Milk Chocolate Chips, 1/2 Cup Semi-Sweet Chocolate Chips, 1/2 Cup Heavy Whipping Cream
Mix with a whisk until smooth and then let it cool for 10 minutes, stir occasionally.
Dip the tops of cupcakes in the chocolate and then let the chocolate set for 10-15 minutes before piping on the frosting.
Reserve what is left for drizzling on top.
For the Caramel Frosting:
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until pale.
1 Cup Butter
Mix in the powdered sugar and then the caramel sauce and vanilla.
Place frosting in a piping bag fitted with an open or closed star tip.
Pipe onto chocolate covered cupcakes.
For assembling:
Drizzle leftover ganache (if it has thickened, place it in a plastic bag to pipe it over the cupcakes) and caramel over the frosting.
Caramel Sauce
Stick half a cookie onto the top of each cupcake and then sprinkle with toasted coconut.
12 Samoa Girl Scout Cookies, 1 Cup Sweetened Coconut Flakes
How to Toast Coconut
If you didn’t already know, toasted coconut is A-mazing! All you do is spread your coconut on a baking sheet and bake it for 5-8 minutes on 350 degree F and you’ve created irresistible flakes of heaven. They give the cupcake so much flavor and a little crispy crunch. And if you know me, I’m all about texture.Store covered at room temperature.
These Dairy-Free, Egg-Free, and Vegan Vanilla Cupcakes are fluffy, light, and have a tender crumb and a burst of sweet vanilla flavor in every bite. They are easy to make with simple ingredients. No electric mixer is needed; just two bowls.
These Easy, fluffy vanilla cupcakes are perfect for those with dairy or egg allergies, vegans, or anyone looking for a light and delightful treat. They’re so simple to make that you’ll whip up a batch whenever the craving strikes.
They’re super easy to make. There’s no need to stress about complicated steps or hard-to-find items here! Plus, the batter comes together in a snap. Just mix the batter in two bowls—no electric mixer required—bake and enjoy! It’s a hands-on experience that anyone can enjoy, whether you’re a seasoned baker or a complete beginner. So you’ll have these cupcakes ready to pop in the oven in no time.
With a tender crumb and a burst of sweet vanilla flavor in every bite, these cupcakes aren’t just delicious but versatile and accommodating. Whether you have a food allergy, are vegan, have dietary restrictions, or love a good cupcake, these treats are for everyone. And with their freezer-friendly nature, you can always have a stash on hand when you need them.
Allergy Mom Secret Weapon
As a mom of a kiddo with allergies, navigating social events can feel like tiptoeing through a minefield of potential food triggers. But let me tell you about my secret weapon: these Easy Fluffy Vanilla Cupcakes. They’ve been an absolute lifesaver for me and my allergy-prone kiddo.
I make them ahead of time and freeze them, so they’re always ready for school parties, birthdays, you name it. Social events used to be tough, but my daughter never felt left out. I decorate them with sprinkles, chocolate chips, you name it, and they steal the show every time! Other kids envy what my daughter brings to the party, and it warms my heart to see her face light up with pride.
So here’s to these Easy Fluffy Vanilla Cupcakes – my go-to lifesaver, my secret weapon, and why my kiddo never misses out on the fun. They may be just cupcakes to some, but to us, they’re a symbol of inclusion, love, and the power of a little bit of baking magic.
What To Love About This Recipe
Easy to make: These cupcakes come together effortlessly with just a few simple steps.
Simple ingredients: This recipe won’t need fancy or hard-to-find ingredients. Everything you need is likely already in your pantry.
Fluffy and light: Despite being dairy-free and egg-free, these cupcakes boast a wonderfully fluffy and light texture, thanks to the perfect balance of ingredients.
Only two bowls are required, and no electric mixer is needed. Say goodbye to a sink full of dishes! You’ll only need two bowls and a whisk to whip up these delightful treats.
Taste delicious: Vanilla cupcakes are classics for a reason—they’re simply delicious! These cupcakes are no exception, with a perfect balance of sweetness and vanilla flavor.
Freezer friendly: Need to make cupcakes ahead of time? No problem! These cupcakes freeze beautifully, so you can have a stash on hand whenever you need a sweet treat.
Egg-free, dairy-free, and vegan: Whether you follow a vegan diet or have food allergies, these cupcakes are the perfect solution. Plus, they’re so tasty that you won’t even miss the dairy or eggs!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: Provides structure and texture to the cupcakes. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Cornstarch: Helps to tenderize the cupcakes, resulting in a soft and fluffy texture.
Granulated sugar: Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cupcakes.
Baking powder: Acts as a leavening agent, helping the cupcakes rise. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Balances the sweetness and enhances the flavor. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Dairy-free milk: Provides moisture to the cupcakes. You can use any type of dairy-free milk, such as soy or oat. I recommend using dairy-free milk with a neutral taste.
Vinegar: Reacts with the baking powder to create lift and fluffiness in the cupcakes. You can use apple cider vinegar or white vinegar.
Pure vanilla extract: Infuses the cupcakes with delicious vanilla flavor. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Neutral-tasting oil: Adds moisture to the cupcakes and helps to keep them tender. You can use any neutral oil, such as vegetable, canola, or avocado oil.
Process Overview: How To Make Dairy-Free Egg-Free Cupcakes Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.
Step 2 – Whisk Wet Ingredients
In a mixing bowl, whisk together milk, vinegar, vanilla and oil.
Step 3 – Combine Dry & Wet Ingredients
Add wet ingredients to the dryingredients; mix to combine.
Step 4 – Pour Batter into Baking Pan
Fill cupcake liners with the batter about two-thirds full.
Step 5 – Bake
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Step 5 – Decorate
Decorating cupcakes is not only fun but also a great way to add a personal touch. This time, I decorated the cupcakes with my favorite Chocolate frosting and sprinkles. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
Add some lemon zest to the batter for a delightful lemon-vanilla flavor.
Feel free to experiment with different extract flavors, such as almond or coconut, to create a unique twist on classic vanilla cupcakes.
You can add sprinkles or chopped Oreos to the batter for a fun and festive touch.
For extra vanilla flavor, you can scrape the seeds from a vanilla bean and add them to the batter along with the vanilla extract.
Storing and Freezing Instructions
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.
Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can use a gluten-free all-purpose flour blend if you have a gluten allergy or intolerance.
Can I use a different type of oil?
Yes, you can use any neutral-tasting oil, such as vegetable or canola oil.
Can I use a different type of vinegar?
Yes, you can use either apple cider vinegar or white vinegar in this recipe. They both work equally well.
More Cupcakes Recipes You’ll Love!
Recipe Card 📖
Dairy-Free, Egg-Free, and Vegan Easy Fluffy Vanilla Cupcake Recipe
These Dairy-Free, Egg-Free and Vegan Easy Fluffy Vanilla Cupcakes are fluffy, light and have a tendercrumb and a burst of sweet vanilla flavor in every bite. Easy to make with simple ingredients.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 12cupcakes
Instructions
Preheat oven to 350º F (180º C). Line a cupcake pan with cupcake liners.
In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Set aside.
In a mixing bowl, whisk together milk, vinegar, vanilla and oil.
Add wet ingredients to the dryingredients; mix to combine.
Fill cupcake liners with the batter about two-thirds full.
Bake for 20 – 24 minutes, or until a toothpick inserted in the center comes out clean. Cool pan on wire racks for 5 minutes, then remove cupcakes from pan, place them back on the rack, and cool to room temperature before frosting, about 1 hour.
Decorate as your heart desires. I used chocolate frosting and sprinkles.
Store: Frosted cupcakes can be stored at room temperature for up to 1 day or in the refrigerator for up to 3 days. Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months; defrost at room temperature before frosting and serving. However, if refrigerated or frozen, the cupcakes lose some of their fluffiness.Freeze: Let cupcakes cool completely before freezing. Then, wrap the unfrosted cupcakes individually in plastic wrap and freeze them for up to two months. I recommend adding the frosting right before serving for the best taste. Thaw at room temperature before frosting and serving.Vanilla Extract: To amp up the flavor of these cupcakes, sometimes, I like to substitute 1 teaspoon of vanilla extract for 1 teaspoon of butter bakery emulsion. Cupcakes Chocolate Frosting: This time, I decorated the cupcakes with my favorite Chocolate frosting and sprinkles. The only change I made to my frosting recipe was using dairy-free butter and dairy-free chocolate. But feel free to use your other decoration ideas to create your own unique cupcakes!Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Use a cookie scoop to evenly distribute the batter into the cupcake liners for uniform cupcakes.
Fill the cupcake liners 3/4 full. If you overfill the liners, they won’t rise properly.
Bake the cupcakes as soon as the batter is ready.
Don’t open the oven door until the cupcakes have set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting to prevent the frosting from melting.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Corn-Free: You can substitute for potato starch 1:1.
Variations & Additions
Add some lemon zest to the batter for a delightful lemon-vanilla flavor.
Feel free to experiment with different extract flavors, such as almond or coconut, to create a unique twist on classic vanilla cupcakes.
You can also add sprinkles or chopped Oreos to the batter for a fun and festive touch.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!
Are you familiar with how cooking happens in our house? It’s not just a mom thing, and it’s certainly not just an adult thing, the whole family is involved. I’ll tell you all about how our family created the tradition of kids cooking, plus a few tips for making it work in your home, but first, let’s chat about these Nutella Stuffed Strawberry Chocolate Cupcakes, very similar to our Milk Chocolate Cupcakes.
Nutella Stuffed Strawberry Chocolate Cupcakes
I love the look of chocolate and fluffy, pink anything, yes, even pink pancakes. I’m not really a pink girl, I think I have one or two pink shirts in my closet and that’s probably it. Now don’t panic, I have nothing against pink, I’m just not drawn to it like I am blue or white for example. I should move to Santorini, Greece. That seems like a good choice.
Ahhh but chocolate and pink, there’s something about that just makes me want to take a big ol’ bite. And these Nutella Stuffed Strawberry Chocolate Cupcakes are the perfect example.
A moist chocolate cupcake, stuffed with totally lickable Nutella and topped off with strawberry buttercream that is silky like those old school 90’s silk pajamas. Nothing short of a dream.
Why Coffee in Chocolate Cake
You all know us well enough by now to know that we don’t drink alcohol, coffee or tea and while yes, alcohol usually cooks out of things, we don’t keep it in the house so it just doesn’t happen.
When it comes to chocolate cake I’ve had to embrace that it does in fact make a difference. I bought this, Espresso Powder used for baking and I merely add a little to any liquid in chocolate baking and it enhances the chocolate flavor without adding any coffee flavor. I honestly still skip it all the time, but really, it does make a difference and you’re probably eating it most of the time you buy a chocolate anything out and about.
Boiling Water in Chocolate Cake
Have you noticed how many chocolate recipes include boiling water? Especially a chocolate cake or cupcake. So what’s the deal with boiling water in chocolate cake?
It seems like it would be something with the hot water making the cake more moist or tender, but it’s actually about the cocoa. When making anything chocolate you should mix cocoa with hot water then let it sit for a few minutes. What you’re actually doing is blooming the chocolate, or in other words, the cocoa dissolves and the flavor particles are released leading to a more powerful chocolate flavor.
Chocolate brownies are a little different, you’ll want to bloom the chocolate in hot oil. Not like, fry you up some fried chicken oil, just warmed up so that it will activate those particles.
When is National Chocolate Cupcake Day?
I was meaning to write this post but I got distracted and wondered if there was a National Chocolate Cupcake Day because there seems to be a national everything you could imagine day and sure enough, October 18th! That’s my little sister’s birthday, so I’m going to have to send her a chocolate cupcake come October. “Hey here’s a cupcake in the mail, happy blasted birthday, xoxo! 😉 ”
Why Chocolate Cake is Dry
It seems to me that chocolate cake has the most issues when it comes to being perfectly moist and tender. If you’ve made cake before you you might notice that while your white cake comes out perfect your chocolate cake ends up dry and crumbly and you KNOW you’ve followed the exact directions.
Here’s a few reasons your chocolate cake is dry.
You’ve used a hot liquid which cooled and evaporated some of the liquid. You know that boiling coffee or water that you cooled back down to room temperature? While cooling the liquid begins to evaporate and you can end up losing up to 2 ounces purely from evaporation!
You didn’t properly measure your flour. Remember, there’s an actual science to baking and this one tip on measuring flour is LIFE CHANGING.
Too many holes leading to a dry cake. This happens most often because you over-mixed or mixed improperly. Cookies can handle more mixing, cakes and quick breads need to be gently handled.
Over baking is a huge culprit. We tend to worry about a gooey middle and therefore push the cake until it’s been over baked. A cake should be pulling away from the edges, have a bright spring when you tap the middle and when you insert a cake tester or toothpick into the very center it should come out clean.
What Makes Chocolate Cake Moist
We now understand what can ruin a chocolate cake, leading to something as dry as stale bread, but what makes chocolate cake moist?
Butter not Margarine: Margarine has extra water in it which will dry out your cake.
Has the butter been brought to room temperature? Butter that is too cold or too warm will absolutely change how the ingredients combine and bake up.
Try adding part or all oil instead of butter. Water evaporates from butter in the baking process while oil maintains moisture.
Place plastic wrap over a hot liquid as it cools before adding it to the cake. This will keep moisture from evaporating.
Which Frosting for Chocolate Cake?
Chocolate cake is such a classic. It’s a perfect cake to really play around with the frosting as so many go well with chocolate. If you’re like me and love the brightness and fresh taste of berries you’ll love a buttercream flavored with your favorite fruit or jam. That’s why these chocolate cupcakes have a strawberry buttercream on top!
Strawberry Buttercream
A strawberry buttercream is one of the best frosting recipes to keep on hand no matter what time of year it is. It’s simple, fresh and has great color to brighten up any day or holiday.
How to make strawberry buttercream with jam
Ahhhh now that’s the question isn’t it. I mean, who has time to bust out their own strawberry preserves just to make frosting? It’s much easier to use jam. But are all strawberry jam buttercream recipes equal?
When making a fruit buttercream it’s important to look for a high quality seedless jam. The seeds not only get obnoxious in a frosting, but they also can separate the frosting as it mixes.
Unfortunately the best answer is to buy a few preserves in the store and sample them at home as it all depends on your tastes.
How Long Will Chocolate Cake Last?
Chocolate cake (have you tried ours that is legit the Matilda Chocolate Cake?!) can be stored a few ways to keep it fresh and tasty.
Store chocolate cake or cupcakes at room temperature for a day or in an airtight container in the fridge for up to 3 days.
Cupcakes can be wrapped in plastic wrap, placed in freezer bags and stored for up to 3 months in the freezer.
Oh, but what about frosting and buttercream? Can you freeze frosting? You can store it in an airtight container for up to 4-5 days or in th freezer for up to 3 months. Make sure when you defrost the frosting you do so in the refrigerator versus just sticking it on the counter.
How to Stuff Cupcakes with Nutella or Other Fillings
I’ve watched so many people use a piping tip to squirt a filling into a sealed cupcake but I’m here to beg you to stop. Forcing a filling into a space that has no hole demands that space be forced into creation. This breaks the cupcake and generally under-fills it.
The best way to stuff a cupcake with nutella is to use an apple corer or serrated steak knife to cut a core out of the cupcake and fill it using a spoon or piping bag.
I prefer to keep the cake that has been removed, carefully slice off the top lid of the removed piece of cake and gently place it back on top of the cupcake. This helps to keep the filling moist and and you get more cake. The cake is actually my favorite part?
Frosting or Cake?
In fact, I’m curious, if given a cupcake do you savor the cake or the frosting? And how do you eat the cupcake? Take a big ol’ bite or create a cupcake sandwich? Ahhhh or are you a fork person?
Looking for more Valentine’s recipes to share with the ones you love?
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Servings: 17
Prep Time: 10 minutesmins
Cook Time: 20 minutesmins
Additional Time: 20 minutesmins
Total Time: 50 minutesmins
Description
If an 8 year old can make Nutella Stuffed Strawberry Chocolate Cupcakes, you certainly can do it! Moist chocolate cupcakes are a must for Valentine’s Day!
For the Strawberry Buttercream
Prevent your screen from going dark
Place the chocolate and cocoa powder in a medium glass bowl.
In a measuring cup, add the hot water and espresso powder, stirring to combine and bloom.
Pour the hot coffee over the chocolate mixture, whisking gently until smooth then cover in plastic wrap and set aside to cool completely.
Meanwhile, preheat the oven to 350°F.
Line 2 standard 12-cup muffin tins with foil or paper liners.
In a small bowl, whisk together the flour, sugar, salt, and baking soda.
Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate mixture until smooth.
Pour the chocolate into the flour mixture, stirring until smooth. Using a spring-loaded scoop, divide the batter evenly among prepared muffin cups, filling 3/4 full.
Bake until cupcakes are set and firm when you press on the tops, about 17 to 19 minutes.
Remove from the oven to cool. Using an apple corer or pairing knife, slice a small section out of the center of the cupcake. Make sure you do not pierce to the bottom. Fill each hole with 1 heaping tablespoon of Nutella.
We like to pop the very top of the cupcake core we removed back onto the top of the cupcake before frosting.
For the Strawberry Buttercream
In the bowl of an electric mixer beat the butter until light and fluffy. Add in the vanilla, strawberry jam and powdered sugar, one cup at a time, beating well on medium speed.
Transfer the buttercream to a piping bag fit with a decorative piping tip (I used this one). Frost and serve!
cupcakes will stay fresh for 2-3 days. Substitute for cake flour- 1 cup flour minus 2 tablespoons and then add back 2 tablespoons corn starch and whisk to combine.
It was a sharp reversal for the New York-based cupcake shop that started in 2003 with a single store in Manhattan’s Upper West Side but went on to spawn a Y2K fad that spread around the globe.
A Crumbs Cupcake shop before the chain went under. Gus Lubin / Business Insider
“We watched from the sidelines as the business suffered,” Jason told Insider.
While the couple was disappointed the new team was unable to take Crumbs to a higher level, “I don’t think there’s ever been a moment of regret,” Mia told Insider.
“It was still very much our baby. We gave birth to this business. We grew it. We were very attached to it, and to see it go away after all of our hard work wasn’t fun,” Jason added.
The Bauers, who described themselves as spiritual people, also “believe that things happen for a reason, so we moved on,” said Jason.
The Bauers declined to reveal how exactly much they received from the sale.
After Crumb’s collapse, Jason started a real estate brokerage that he operated for three years. He then went on to work a corporate job at WeWork where he was the global head of space services. While he did that, Mia raised the kids.
Jason said he enjoyed his WeWork stint, but their cupcake business was always at the back of the couple’s minds.
The Bauers revived the Crumbs brand by chance, and it cost all of $350
Crumbs came back to the fore of Jason’s mind again around 2019, when WeWork started imploding amid intense scrutiny of its finances and leadership after the work-sharing space filed for an IPO in August.
But it was only during a random search on the US Patent and Trademark Office in 2021 that he found that Crumbs’ IP had been abandoned. He then applied to take over the “Original Crumbs Bakeshop” brand in February 2021 for $350, according to a filing from the US Patent and Trademark Office.
They were lucky this time. Jason said they tried to buy the Crumbs brand from Fischer Enterprises earlier when the investment firm held the brand’s intellectual property — but they were unsuccessful.
Insider was unable to independently verify the previous purchase offer.
Jason said he still enjoyed his job at WeWork at the time, so he didn’t pursue the issue or plan any fundraisers to buy the brand back. “I also felt like, you know, it was expensive right for just an IP,” he added.
But as fate would have it, the Bauers managed to acquire the brand a few years down the road.
“The opportunity came back to us, it was meant to be,” he said. Jason eventually left WeWork in 2021.
Other than cupcakes, Crumbs has expanded its range to include cookies.
The business is now funded by the Bauers, as well as a round of funding from friends and family. It has also just closed one round of seed funding, said Jason. He declined to elaborate more on the fundraising.
Despite their previous experience, Bauers are not writing off selling their business again.
“Whether we sell it, whether we take it public, whether we continue to build it, we’re in it to build the brand,” said Jason of revived brand the couple describe as being in its “infancy.”
“It could really go in a million different directions,” Mia added.
