Cream Cheese Frosting Archive - Kimberly Zett

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Kimberly — Fri, 27 Dec 2024 14:06:59 +0000

Cinnamon Swirl Pancakes with Cream Cheese Frosting

December 27, 2024 by Kimberly

These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.

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TOTAL TIME

25 min

SERVES

8 pancakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet soextra.

Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.

Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Cinnamon Swirl Pancakes with Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Kimberly
Total Time: 25 min
Yield: 4-6 1x

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Description

Recommended Equipment

mixing bowl
whisk
two small bowls
piping bag
large pan

Ingredients

Units

PANCAKE BATTER

1 egg
55 grams neutral oil
1 tbsp white sugar
pinch of salt
250 milliliter full-fat milk
2 tsp baking powder
200 grams all-purpose flour
1-2 tbsp butter for frying

CINNAMON SWIRL

60 grams butter
50 grams brown sugar
1 tbsp cinnamon

CREAM CHEESE FROSTING

100 grams cream cheese
1.5 tbsp milk
1 tbsp lemon juice
20 grams powdered sugar

Instructions

For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!

Passive Time:
Cook Time: 25 min

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Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

Kimberly — Tue, 23 Apr 2024 08:53:25 +0000

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

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April 24, 2024 by Kimberly

Savor the irresistible charm of these Strawberry Cupcakes, brimming with lush cheesecake filling and crowned with velvety cream cheese frosting—ideal for satisfying any dessert craving!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 40 min

SERVES

12 cupcakes

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the delightful world of Strawberry Cupcakes with Cream Cheese Frosting and Cheesecake Filling! These heavenly cupcakes are a fusion of fruity, creamy, and utterly decadent flavors, making them the ultimate dessert for any occasion.

Serve these Strawberry Cupcakes chilled or at room temperature to let the flavors shine. They pair beautifully with a cup of coffee or a glass of cold milk. Perfect for celebrations or as a special treat, their gorgeous appearance and exquisite taste will impress any guest!

Keep the cupcakes in an airtight container in the refrigerator. They stay fresh and delicious for up to 3 days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

5 from 1 review

Author: Kimberly
Total Time: 100 min
Yield: 12 cupcakes 1x

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Description

RECOMMENDED EQUIPMENT

sharp knife
cutting board
cupcake tin
parchment paper
two small bowls
three medium bowls
whisk
cookie scoop (or spoon)
spatula
fine mesh sieve
mortar and pestle
electric mixer

Ingredients

Units

BATTER

500 grams all-purpose flour
2 tsp backing powder
1/4 tsp baking soda
100 grams white sugar
100 grams unsalted butter
2 eggs
150 grams yogurt
1 tsp vanilla extract
200 grams strawberries
pinch of salt

FILLING

150 grams cream cheese
20 grams powdered sugar
zest of half a lemon
1/2 tsp vanilla extract

FROSTING

75 grams butter
75 grams cream cheese
175 grams powdered sugar
20 grams freeze-dried strawberries

CRUMBLES

100 grams all-purpose flour
75 grams butter
25 grams white sugar
pinch of salt

Instructions

PREPARATIONS

Thoroughly wash the strawberries, dry them, and cut into small pieces. Set aside.
Cut parchment paper into small squares and press two layers into every other cup of the cupcake tin. Alternatively, you can skip the parchment paper and use cupcake liners instead. Set the prepared tin aside.

COOKING

For the crumbles: In a small bowl, knead together room temperature butter, flour, sugar, and a pinch of salt until combined, then break into large chunks. Store in the refrigerator until needed.
For the filling: In a small bowl, mix together cream cheese, powdered sugar, zest from half a lemon, and 1/2 teaspoon vanilla extract until creamy. Store in the refrigerator until needed. Preheat the oven to 180°C (350°F).
For the batter: In one of the medium bowls, mix together the dry ingredients – flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, sugar, and a pinch of salt. Set aside.
In another medium bowl, combine the wet ingredients – melted butter, eggs, yogurt, milk, and 1 teaspoon vanilla extract using a whisk until smooth.
Add the flour mixture to the wet ingredients and use a spatula to blend into a batter. Mix just until no flour streaks remain, then fold in the chopped strawberries.
Grab the crumbles and cream cheese mix from the fridge.
Place a scoop of batter into every second cup of the cupcake tin. Press a scoop in the center and add 1 teaspoon of the cream cheese filling. Cover with another scoop of batter. Distribute crumbles over 6 of the 12 cupcakes, pressing down firmly. Leave the other 6 plain for the strawberry frosting later.
Bake the cupcakes for 20-25 minutes. Remove the tin from the oven and let cool briefly before removing them to a wire rack to cool completely. Prepare the next batch of cupcakes similarly, but without the crumbles. Let all cupcakes cool completely.
Meanwhile, make the frosting: In a medium bowl, beat room temperature butter with an electric mixer until pale yellow and fluffy. Add cream cheese and mix again. Then, add sifted powdered sugar and mix for 1-2 minutes until creamy.
Crush freeze-dried strawberries into a fine powder using a mortar and pestle (or a powerful food processor). Mix this strawberry powder into the frosting until evenly pink.
Once the cupcakes are completely cool, evenly spread and smooth the frosting over the 6 plain cupcakes. And now enjoy your pieces of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

Prep Time: 10 min
Passive Time: 60 min
Cook Time: 30 min

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Carrot Cake & Cream Cheese Frosting

Kimberly — Tue, 26 Mar 2024 07:47:54 +0000

Carrot Cake & Cream Cheese Frosting

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March 26, 2024 by Kimberly

Indulge in the joy of Easter with this divine Carrot Cake & Cream Cheese Frosting, a perfect blend of spices, sweetness, and celebration in every bite!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 50 min

SERVES

8 pieces

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Dive into the world of baking with this mouth-watering Carrot Cake Recipe, perfectly paired with Cream Cheese Frosting. Whether you’re a seasoned baker or a newbie, this Easy Carrot Cake will guide you to creating the most delectable dessert. It combines a moist, spice-infused cake layer with rich, creamy frosting for a taste that’s truly unforgettable. Get ready to impress at any gathering with this ultimate carrot cake delight.

Slice it up for a heartwarming dessert, afternoon tea treat, or a celebratory centerpiece. Its Cream Cheese Icing melts in your mouth, pairing beautifully with the cake’s textures and flavors. Elevate your presentation by garnishing with chopped nuts or these little cute carrots made of colored cream cheese frosting. For an extra touch of elegance, serve chilled on a decorative plate, letting each bite transport you to dessert heaven.

Store it in an airtight container in the fridge. Enjoy your delicious creation for up to a week, ensuring each slice is as moist and flavorful as the first.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Carrot Cake & Cream Cheese Frosting

Author: Kimberly
Total Time: 2 hrs
Yield: 1 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

mortar and pestle
cake pan with a diameter of 24cm (9 inches)
peeler
grater
sieve
medium-sized bowl
large bowl
hand mixer
spatula
two small bowls
piping bag (or two small Ziplock bags)

Ingredients

Units

CAKE BATTER

150 grams all-purpose flour
1/2 tsp orange zest
1 tsp baking powder
1 tsp baking soda
2 eggs
100 grams white sugar
100 grams brown sugar
80 grams canola oil
1 tsp vanilla extract
200 grams carrots
1/8 tsp -1/4 tsp nutmeg
1/2 tsp cloves
1/8 tsp salt
1.5 tsp cinnamon

FROSTING

200 grams cream cheese
3 tbsp butter
200 grams powdered sugar
pinch of salt
1 tsp vanilla extract
green & orange food color

Instructions

Preheat the oven to 176°C (350°F)
Use a mortar and pestle to grind the cloves.
Grease the cake pan with 1 teaspoon of butter.
Peel the carrots and grate one half of the carrots coarsley and the other half into thin shreds.
Sift flour, cinnamon, cloves, and baking soda through a sieve into a medium-sized bowl. Grate 1/4 teaspoon of fresh nutmeg into it. Set aside.
In a large bowl, mix sugar, oil, and vanilla extract. Then add the eggs and beat everything together briefly.
Next, gradually add the flour mixture and stir well. Finally, fold in the carrots.
Pour the batter evenly into the cake pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan on a rack for about 60 minutes, then invert it onto a cake stand or plate.
Meanwhile, prepare the frosting. Using a hand mixer, beat cream cheese and butter until fluffy and firm. Gradually add powdered sugar and vanilla extract, continuing to beat until it reaches a firm consistency. Take 1-2 tablespoons of the frosting and put them into two small separate bowls.
Once the cake is cool, spread the frosting over the cake and smooth it out.
Now color the remaining frosting in the two small bowls with green and orange food coloring to the desired intensity. Fill each colored frosting into a small plastic bag and cut a tiny opening in the corner of each bag. Then, with very light pressure, draw the carrot design on the white frosting. Keep the cake in the fridge until serving.

Passive Time: 80 min
Cook Time: 30 min

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