Cinnamon Swirl Breakfast Cupcake with Maple Cream Cheese Frosting and Crumbled “Bacon”

I baked these cinnamon swirl cupcakes with maple cream cheese frosting and crumbled “bacon” for a yard sale to entice people to come. My whopping 7 cardboard box signs promoting the yard sale all mentioned “free cupcake with purchase, while supplies last.” Read the original cupcake recipe on Food Network. I believe the cake recipe came from Cupcake Wars. The frosting recipe is a hodge podge of different recipes. I am a vegetarian, so I obviously wasn’t going to cook real bacon. So I made Morningstar Farms vegetarian bacon for the crumbles on top. Neener neener, unsuspecting meat eaters. But if you’re an omnivore, by all means, use real bacon.

Cinnamon Swirl Cupcake Recipe Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened at room temperature
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sour cream
  • 1 tablespoon ground cinnamon
  • 1/2 cup brown sugar

Cinnamon Swirl Cupcake Recipe Directions

Preheat your oven to 325 degrees. Line a cupcake tin with cupcake liners. In a medium-sized bowl, sift together the flour, baking powder, baking soda and salt, then set aside. In your kitchen mixer with the paddle attachment, cream the softened butter and sugar together for about 5 minutes. Scrape down the sides of the bowl. Add the vanilla extract, then each egg one at a time, scraping down the sides of the bowl after each addition. Add the dry ingredients mixture and the sour cream in parts, alternating and beginning and ending with dry ingredients. In a separate small bowl, mix the cinnamon and brown sugar together. Fold into the batter with a spatula, but do not blend completely in order to achieve the cinnamon swirl effect. Bake for about 28 to 32 minutes. Let cool completely before frosting.
Vegetarian Maple “Bacon” Cream Cheese Frosting Recipe Ingredients
  • 16 ounces cream cheese, softened at room temperature
  • 1/4 cup butter, softened at room temperature
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar


Vegetarian Maple “Bacon” Cream Cheese Frosting Recipe Directions
In your kitchen mixer, beat the softened cream cheese, softened butter and softened maple syrup until completely blended. Add the vanilla extract, then add the powdered sugar a bit at a time. If you need more frosting, simply add more powdered sugar. Cook the “bacon” in olive oil until it starts to darken, even overcook it a little bit, then drain off the excess oil. Let the bacon get crispy, then crumble it and top the cupcakes with it.

Cake 40: Chocolate Cherry Cake & Cupcakes

This is a homemade chocolate cherry cake from scratch. Most cherry chocolate cake recipes you find are standard “black forest” cake recipes, and many of them use a devils food cake mix. You know the drill, I don’t do things from mixes in the 52 cakes project. I apologize for not taking photos of the final product. The cake wasn’t worth photographing since it was basically in pieces, but I should’ve photographed one of the cupcakes at least. I will definitely make this recipe again, though, and when I do I’ll update this post with pictures.

Chocolate Cherry Cake Recipe Ingredients

  • 3/4 cup butter, softened at room temperature
  • 3 large eggs, room temperature
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 3 tablespoons cherry syrup from canned cherries, or cherry juice
  • 1 cup dried cherries
  • Additional cherries of your choosing, or dried cherries, to top or garnish with

Chocolate Cherry Cake Recipe Directions

Allow the eggs and butter to come to room temperature. Preheat your oven to 350 degrees. In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Give them a good stir with a whisk and then set aside. In your kitchen mixer, beat the butter until fluffy, then gradually add the sugar a bit at a time and beat until completely combined. Scrape the sides of the bowl and then beat for another 2 minutes or so until you get the light and fluffy butter-sugar mixture. Add the eggs one at a time and beat just until blended, then add the vanilla. Alternate adding the dry ingredients mixture and the milk, starting and ending with the dry ingredients. Stir in the dried cherries and cherry syrup or juice. Pour the chocolate cherry cake batter into a prepared bundt pan until no more than 2/3 full, and bake for about 35 minutes. WAIT until the cake has cooled about 15 minutes or so, and run a knife around the inside and outside edges and then turn the pan upside down and let the little guy slide out. Do NOT be like me and try to do it within 5 minutes of pulling it out of the oven. Now, I’m a dumbass and didn’t wait long enough to turn the cake out of the pan. I now not only have burnt fingertips but I also have a cake that’s broken to bits. Still delicious, but … it’s in shambles. I could have made a double layer cake with this amount of batter, but I instead opted to do a bundt pan cake plus a dozen cupcakes. (Now I’m wishing I had just saved that second bunch of batter just in case, hah!) If you do cupcakes, bake them for 18 to 22 minutes. I put a dark, sweet cherry in the center of each in hopes that the batter would rise up over it and make it a cherry center. I bet this would also be insanely good with almond extract instead of vanilla extract. Cherry chocolate almond? Omigosh.

Whipped Cream Cheese Frosting Frosting Recipe Ingredients

  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened at room temperature
  • 1/2 cup butter, softened at room temperature
  • 2 1/4 cups powdered sugar
  • 2 teaspoons vanilla extract

Whipped Cream Cheese Frosting Recipe Directions

Put a clean metal bowl in the freezer while you soften your cream cheese and butter at room temperature. In the cold metal bowl, whip the heavy whipping cream on a high speed for a few minutes until you get stiff peaked whipped cream. Set aside. In your kitchen mixer beat the cream cheese and butter together until well-blended. Add the powdered sugar about a 1/2 cup at a time (start out beating after each addition at a low speed or you’re going to end up with a mess), and scrape down the sides of the bowl occasionally to make sure it all gets incorporated. After all the powdered sugar is in, beat in the vanilla extract. Lastly, beat in the whipped cream you made. Pipe it onto your cupcakes or spread it onto your cake. I topped the outer ring of the bundt cake with cherries, and I plopped a cherry on top of each of the cupcakes.

I took these to a happy hour (congratulations Kevin and Mike on your successes!) I wasn’t expecting to get such rave reviews as I did, but I was thrilled with the results. The cupcakes disappeared in minutes and the cake didn’t take long to pawn off on people either. Justin said, “The frosting tastes like ice cream on top.” Wendy, the lovely lady who didn’t much care for sticky sweets, said the frosting was just perfect. And most people I couldn’t quite understand between bites and mumbles of “mmm oh my gosh this is good mmmm.” Clearly this chocolate cherry cake recipe was a hit and is worth trying at home. If you do decide to bake it, please consider sending your pictures so I can use it on the blog in lieu of the ones I wasn’t able to get!

Chocolate Guinness Cupcakes

This is a Fifty-Two Cakes guest blog entry from my dear friend, Erica. She was so kind as to share her chocolate Guinness cupcake recipe with us. She and her husband are big beer fans, and they enjoyed Guinness chocolate cupcakes at their wedding, actually!

In the never-ending effort to save some cash, a group of us in Columbia, MO decided to have a pre-St. Patrick’s Day themed party at our friends’ apartment last Saturday. We all agreed to bring a dish and create our own semi-authentic Paddy’s Day meal. As a huge fan of the black stuff, I volunteered to bake Guinness cupcakes to bring to the party.

Not being able to find me years-old recipe, I found a new recipe online at Now with any new recipe I find online, I always browse through the comments to see if and how other bakers have changed the recipe. To my surprise, I found a high percentage of these bakers did not like the recipe because the cupcakes “tasted like beer.” So, I will add my disclaimer and state that these are Guinness cupcakes; they are made with a bottle of beer, and should taste (somewhat) like beer.

Chocolate Guinness Cupcake Recipe Ingredients

  • 3/4 cup unsweetened cocoa
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • Pinch of fine salt
  • 1 bottle of Guinness
  • 1 stick butter, melted
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3/4 cup sour cream
  • 48 Cupcake liners*

Chocolate Guinness Cupcake Recipe Directions

Preheat oven to 350 degrees. In a large mixing bowl, whisk together the cocoa powder, sugar, flour, baking soda, and salt. In a medium mixing bowl, combine the Guinness, melted butter, and vanilla. Beat in eggs, one at a time. Mix in the sour cream until thoroughly combined and smooth. Then, gradually mix the dry ingredients into the wet mixture. Place cupcake liners in muffin/cupcake baking tin. Divide the batter equally between muffin tins, filling each about 3/4 full. Bake for about 12 minutes and then rotate the pan 180 degrees. Bake another 12 minutes until risen, nicely domed, and set in the middle. (Perform the toothpick test if you would like.) Remove from tin and set aside to cool on wire rack. This recipe should yield 24 cupcakes.

Cream Cheese Icing Recipe Ingredients

  • 8 oz cream cheese, softened at room temperature
  • 1 cup heavy cream
  • 3/4 pound confectioners’ sugar
  • 1/3 bar 60% dark chocolate for garnish (optional)

Cream Cheese Icing Recipe Directions

In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed until light and fluffy. Gradually beat in the heavy cream. On low speed, slowly mix in the confectioners’ sugar until incorporated and smooth. (You may cover with plastic wrap and refrigerate until ready to use.) Optional: Grate the dark chocolate over cupcakes, once iced. This adds an extra bit of sweet and chocolatey flavor to the cupcakes. Plus, the shavings add a nice, decorative touch.

Additional Notes

  • If you find yourself without a hand mixer, as I did, use a large fork instead. Your mixing time will increase from a couple of minutes to 5 to 10 minutes, but you will still get the desired outcome. Plus, consider it a shoulder workout.
  • If you compare my recipe with the original (linked to above), you’ll find I did cut the amount of confectioners’ sugar. You may want to start tasting the mixture at 1/2 pound, and add more to taste. I also only used about half of the total prepared icing. How much icing you add can be your preference!
  • *I prefer to use double the number of cupcake liners. The inside liner will become slightly greasy and messy while baking. So before serving, I double-up the liners so the outside is nice and clean in appearance (without any noticeable batter or grease spots)!

Here is a recipe for chocolate beer cake.

Rum Raisin Carrot Cake Cupcakes with Cream Cheese Frosting

Usually I have a hard time picking a favorite recipe when people ask, but I think I’ve finally decided. I’ve always loved my carrot cake recipe – it’s absolutely my favorite, most delicious one on the site. This is a modified version of my original carrot cake recipe to include rum-soaked raisins – a really delightful twist on the usual carrot cake. This cake is special to me – I asked my now-husband to be my boyfriend over a carrot cake cupcake in the streets of Austin, Texas at the SXSW music festival in 2010. I also made this carrot cake recipe without the rum raisins for our private wedding ceremony in September. And we plan to have this carrot cake recipe as one of our cupcakes at our big wedding next April. It’s close to my heart! Don’t like pecans or raisins? Don’t use ’em.

Rum Raisin Carrot Cake Cupcakes Recipe Ingredients

  • 1 cup of raisins
  • 1/2 cup dark rum
  • 4 large eggs, room temperature
  • 1 1/4 cups vegetable oil
  • 2 cups sugar
  • 3 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup finely chopped pecans

Rum Raisin Carrot Cake Cupcakes Recipe Directions

Combine the raisins and the rum in a small bowl, microwave for about two minutes on high until the raisins absorb the rum and become fat and squishy. Cover and refrigerate until you need them. Preheat your oven to 350 degrees. Line your cupcake tin with paper cups. In a large bowl beat together the room temperature eggs, vegetable oil, sugar and vanilla. Mix in the flour, baking soda, baking powder, salt and cinnamon. Shred your carrots either using a grater, or using a food processor briefly, and stir the carrots, rum-soaked raisins and pecans into the batter. Bake for 10 to 15 minutes, or until the mini-cupcake springs back when gently pressed or a toothpick inserted in the center comes out clean. Let the cupcakes cool completely before frosting.

Cream Cheese Frosting Recipe Ingredients

  • 1/2 cup softened butter, room temperature
  • 8 ounces softened cream cheese, room temperature
  • 4 cups confectioners’ sugar
  • 2 teaspoons vanilla extract

Cream Cheese Frosting Recipe Directions

In a medium bowl, combine the softened butter, softened cream cheese, powdered sugar, and vanilla. Beat it until the mixture is smooth and creamy. Pipe it onto your miniature cupcakes. Decorate with sugar pearls, or they’re perfectly beautiful without!

Rum Raisin Carrot Cake Bake Time Modifications

  • Miniature cupcakes – 10 to 15 minutes
  • Regular cupcakes – 20 to 25 minutes
  • Full-size cake – 45 to 50 minutes

Crocheted Cupcakes? Yes, please!

Baking is only a small chunk of the amazing crafty hobbies floating around out there. So quick detour from cake to do a shout out to my friend Shana, knitter and crocheter extraordinaire, over at I have tried three or four times to pick up this knitting skill, and I am so full of fail. I’ll leave it to the experts.

These seem especially fitting for the Fifty-Two Cakes blog, and I am so in love with them – crocheted cupcakes! They’re so darling. Surprising no one, this makes me want to bake cupcakes.

Knit Cupcakes
Knit Cupcakes

She also knits this delightful monster booties baby booties pattern. I actually picked up a pair of these from her for my friends’ little monster, Bruce. Aren’t they fantastic? Everyone should have a pair of these baby booties for their own little monster, in my humble opinion.

 Baby Booties Knitting Pattern
Knit Monster Booties

Keep it crafty, people!

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