Why This Recipe Works

My love for citrus-forward desserts inspired this recipe. Lemon meringue cheesecake and key lime pie are just a few of my favorite treats. So I embraced these flavors during a summer of weekly ice cream-making.

At some point, I had a bunch of extra limes in the fridge, which led to the creation of this recipe. Because the lime juice is cooked with sugar over the stove, its flavor intensifies, adding depth to this frozen dessert. Made with fresh limes and packed with flavor, you can enjoy this lime ice cream no matter the season.

With simple ingredients, home bakers of all skill levels can make this dessert. The only requirement is your time and attention to detail.

Ingredients

Please review the recipe card for a full list of ingredients and instructions.

Lime curd: The curd uses fresh limes. I use Sam’s (2023) homemade lime curd recipe from Buttermilk By Sam. Alternatively, in some cases, you can find ingredients like lemon or lime curd at speciality stores like Williams Sonoma. Read my post about homemade fruit curds to learn what they are and how to bake with them.

Heavy Whipping Cream: Cold heavy whipping cream helps the ice cream thicken as air is incorporated into the mixture.

Vanilla extract: Balances and brings out these strong flavors.

How to Make Lime Ice Cream

1. Make the ice cream base: Whip cold heavy cream until medium-stiff peaks form.
2. Add flavor and sweeteners: Mix the sweetened condensed milk, lime curd, vanilla, honey, zest, and salt together in a separate bowl.
3. Start to add the condensed milk mixture: Slowly fold the mixture into the whipped cream. Add the mixture to your airtight freezer-safe container. Cover and freeze overnight or for 12 hours.

Here are a few options for serving:

• Crushed graham crackers
• Fresh lime zest
• With a side of key lime pie

Seasonal Variations

Key limes: Limes are available year-round, but you can use key limes instead. Key lime flavor is a bit more tart than regular limes.

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Lime Ice Cream

Course Dessert

Cuisine American

Keyword lime ice cream

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 35 minutes minutes

Servings 6 servings

Calories 604kcal

Ingredients

• 2 cups heavy whipping cream
• 14 ounces (1 can) sweetened condensed milk
• 1 cup lime curd
• ½ teaspoon sea salt
• ½ teaspoon vanilla extract
• ½ teaspoon honey
• zest from 1-2 limes

Instructions

• In a stand mixer bowl with fitted with a whisk attachment, whip the heavy whipping cream until medium-stiff peaks form.
  
• Whisk the sweetened condensed milk, vanilla, salt, honey, and lime curd and zest to a large bowl.
• Pour the sweetened condensed milk mixture on top of the whipped cream and gently fold until everything comes together. Transfer to your freezer safe container and set in the freezer for at least 12 hours to chill.
  

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Every winter, I get excited about seasonal flavors, but… I have one guilty pleasure. Making a trip to Starbucks for a hot gingerbread latte. There is something about gingerbread that feels like a warm, cozy sweater easing the winter chill.

Since I’ve slowly become one of those home cooks who make everything from scratch, my annual holiday trips to Starbucks have come to an end, thanks to The Pioneer Woman’s wonderful Gingerbread latte recipe (it’s pure joy in a mug). Erica Kastner’s recipe inspired me to make this homemade gingerbread ice cream.

While I love a pint of seasonal ice cream from Trader Joe’s. There are some flavors you can’t find in the frozen section.

Using my tea-based ice cream recipe (my chai ice cream) as a starting point, I used a standard ratio of heavy whipping cream with an additional source of fat used to infuse the gingerbread simple syrup. Since heat is a conduit of flavor, the simple syrup gets added to warm milk. Then it chills in the fridge before adding it to the ice cream base.

Gingerbread ice cream step-by-step:

1. In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
2. Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
3. In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
4. Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don’t overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.

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Gingerbread Ice Cream

Get that cozy, comforting feeling you get from sipping on a hot gingerbread latte in a bowl of homemade gingerbread ice cream. Enjoy it with crushed gingersnaps to add a crunch.

Course Dessert

Cuisine American

Keyword gingerbread ice cream

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 hours hours

Servings 6

Calories 514kcal

Ingredients

• ½ cup milk heated between 150F-155F
• 2 tablespoons gingerbread Syrup See Note
• ½ teaspoon maple syrup
• 2 cups heavy whipping cream
• 14 ounces sweetened condensed milk
• ½ teaspoon sea salt
• 1/2 teaspoon vanilla bean paste

Instructions

• In a small pot, add the milk and heat it. Stir in the gingerbread syrup and maple syrup, then cover with plastic wrap to prevent a skin from forming. Set in the fridge for 30 minutes to chill. The milk can be heated in the microwave as well. However, the milk should not boil.
• Once it’s cold, pour the gingerbread-infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
• In a separate bowl, pour the cold heavy cream, vanilla paste, and sea salt. Then use a hand mixer or stand mixer to whip to medium- stiff peaks.
• Add the gingerbread milk mixture, slowly with the mixer on, and whip until combined. Don't overmix! Overmixing will adversely affect the texture. Pour into an airtight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving. Serve with whipped cream and a dash of cinnamon if desired.

Notes

1. You will have to make the gingerbread syrup separately. The recipe from Pioneer Woman is linked in the blog post. 

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How to Pick Fresh Figs

When buying fresh fruit, pay close attention to texture. Avoid soft, overripe figs. Instead, look for  ones that are firm and hold their shape. Streaks of green on the skin are a good sign that they’re not mushy. In my experience, they last longer when the figs are separated individually in their packaging. Avoid the plastic containers with holes (grapes are usually stored in them).

Fresh figs are seasonal produce that’s available during the fall. You can find them at Costco or your local farmers’ market.

Ingredients

• Fresh Figs: are best when  cooked as soon as possible. You can refrigerate up to 5-7 days.
• Wildflower honey: This is my favorite honey to use because I don’t have issues with crystallization. So far, I’ve used wildflower honey to make tea, roast pears, and bake granola without complications.

How To Make Air Fryer Roasted Figs

1. Preheat the air fryer to 350°F: Then spray the basket with cooking spray. Don’t line the basket with parchment – it will burn. With a small knife, slice the figs in half. Mix honey and ground thyme in a bowl, and brush the honey over the figs, and place them cut-side down in the air fryer basket.
2. Roast the figs: Roast the figs at 350°F for about 3 minutes. Halfway through, flip them over. Cook for an additional 2-3 minutes, and let the roasted  figs with honey cool to room temperature. Serve with a bowl of yogurt and fresh raspberries or add them to a charcuterie board.

Ready to make other fall recipes? Try making this no churn chai ice cream.

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Roasted Figs With Honey

Air fryer roasted figs with honey are an easy treat to make during autumn. In under 15 minutes your figs are ready to enjoy! After roasting the fruit, the flavor transforms into a subtle, sweet flavor.

Course Dessert

Cuisine American

Keyword roasted figs with honey

Prep Time 7 minutes minutes

Cook Time 5 minutes minutes

Total Time 12 minutes minutes

Servings 4

Calories 109kcal

Author Lala

Equipment

• air fryer

Ingredients

• 1 cup Fresh Figs, sliced in half
• ¼ cup Wildflower Honey
• ½ teaspoon dried thyme

Instructions

• Preheat Air Fryer for 2 minutes at 350°F. Spray with cooking spray.
• Slice figs in half and remove the stems. Mix honey and thyme together. Brush figs with honey glaze on both sides. Arrange cut side down inside the basket without overcrowding. Cook for 3 minutes. Flip and cook for 2-3 minutes.

Notes

Don’t line the basket with parchment – it will burn.

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For more ice cream recipes, try my no churn Oreo ice cream and one bowl vanilla ice cream!

Why Using Masala Chai Is Best

Masala chai comes from India. In India, tea is the most popular beverage. Masala chai contains aromatic spices, like cardamom, cloves, and pepper. Typically, these spices are infused with black tea, simmering in a pot filled with milk. Before adding the spices to the milk, you crush cardamom seeds and spices with a pestle and mortar to release their oils. This process is similar to massaging sugar and lemon zest with your fingers to bring out more citrus flavor.

For this recipe, it’s best to use masala chai tea bags filled with rich spices. Chai alternatives, such as chai latte mix, contain too much sugar, making the drink overly sweet in  taste. Use tea bags or loose leaf tea for the best results.

This recipe takes a few extra steps than my other ice cream recipes. It starts by heating whole milk (I use lactose-free milk) in a small pot. It’s important to prevent the milk from boiling. If this happens, the milk will scald, causing it to stick to the bottom of the pot or develop a skin.

Another method for heating the milk is to use a temperature controlled electric tea kettle. Simply pause the heating once the temperature reaches 150°F. You can also use a thermometer when using a pot. Once the milk is warm, steep the tea bags in the milk for 2-5 minutes.

When using loose leaf tea, strain it into a mug before refrigerating. Cover with plastic wrap and refrigerate until the tea is cold. After chilling the chai, finish the recipe, transfer to a freezer-safe container, and freeze overnight. Thaw your ice cream for 10-15 minutes before scooping. Top with roasted figs glazed with honey if you like!

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Chai Ice cream

Course Dessert

Cuisine American

Keyword chai ice cream

Prep Time 35 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 35 minutes minutes

Servings 6

Calories 498kcal

Equipment

• electric mixer
• small pot

Ingredients

• 1/2 cup milk heated to 150F-155F
• 14 ounces sweetened condensed milk
• 2-4 masala chai tea bags
• 1/2 teaspoon maple syrup optional
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

Instructions

• In a small pot, add the milk and heat until it reaches 150-155°F. Transfer the milk into a mug, place the tea bags inside. Steep for 2-5 minutes. Stir in maple syrup. Cover with plastic wrap before refrigerating to prevent a skin from forming. and set in the fridge for about 15 minutes (or until cold) to chill.
• Once it’s cool, pour chai infused milk into a large mixing bowl with sweetened condensed milk. Whisk until smooth.
• In a separate bowl, pour the cold heavy cream, add the vanilla and sea salt. Then use a hand mixer or stand mixer to whip the cream to medium-stiff peaks. When you lift the mixer you'll notice an imprint of the whisk in the cream.
  
• Add the chai milk mixture, slowly with the mixer on, whip until combined. Pour into an air-tight container with a cover and Freeze for about twelve hours. Leave ice cream on the counter for 15-20 minutes before serving.
  

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Knowing how to make ice cream at home is a must. Whether you plan to make dessert for upcoming festivities or to simply satiate a craving for comfort food, this recipe’s got you covered. I like to serve it with roasted peaches. A smooth, creamy frozen dessert served with warm, juicy peaches is the perfect treat to celebrate the beginning of autumn. For more ice cream ideas, check out my no churn Oreo ice cream recipe.

Ingredients

My no churn vanilla ice cream recipe uses fewer than five ingredients.

• Vanilla bean paste – For rich, vanilla flavor.
• Sea salt – Brings out the flavors in the ice cream.
• Heavy cream – I have tried cutting down the heavy cream with whole milk. It was unsuccessful. Don’t substitute the heavy cream. The fat content is necessary to bring it to medium-stiff peaks.
• Sweetened condensed milk – adds texture and sweetness to the ice cream without adding sugar, and is a key ingredient in the ice cream base.

How to Make Homemade Ice Cream

For the ice cream:

Step 1) Whip the heavy cream in a stand mixer or use an electric hand mixer. It should be fluffy and hold a stiff peak. Add sea salt and vanilla bean paste.

Step 2) Add the can of sweetened condensed milk and fold in using a baking spatula, being careful not to deflate the cream.

Step 3) Freeze for 12 hours or overnight.

For the roasted peaches:

Step 1) Preheat the air fryer to 350°F for 2 minutes. Cut the peaches in half and remove the pits. Roast peaches in the air fryer. Brush balsamic vinegar over the peaches. Place the peaches, cut side facing down, in an air fryer lined with parchment paper.

Step 2) Cook for 4 minutes. Flip them over and cook for another 4 minutes. Let the peaches cool and serve with homemade vanilla ice cream!

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One Bowl Homemade Vanilla Ice Cream

Course Dessert

Cuisine American

Keyword Homemade Vanilla Ice Cream

Prep Time 15 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 6

Calories 819kcal

Equipment

• Stand mixer or electric hand mixer
• air fryer

Ingredients

For the ice cream

• 2 cups  heavy cream
• 1 tablespoon  vanilla bean paste
• 14   ounces condensed milk
• ¼ teaspoon sea salt

For the air fryer roasted peaches

• 4 peaches – sliced in half, pitted
• Balsamic Vinegar to taste

Instructions

For the ice cream

•  In a stand mixer fitted with a whisk attachment, whip the heavy cream until stiff peaks form. Add sea salt and vanilla bean paste.
• Pour the sweetened condensed milk into the bowl of whipped heavy cream. Use a silicone spatula to gently fold in the condensed milk until everything is combined.
• Transfer to an freezer-safe container. Freeze for 12-24 hours. Serve and enjoy!

For the air fryer roasted peaches

• Preheat the air fryer to 350F for 2 minutes. Cut the peaches in half and remove the pits. Roast peaches in the air fryer. Brush balsamic vinegar over the peaches. Place the peaches cut side facing down, in an air fryer lined with parchment paper.
• Cook for 4 minutes. Flip them over and cook for another 4 minutes. Let the peaches cool and serve with homemade vanilla ice cream!

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I love Oreo desserts, but I find they can be a bit too sweet. This recipe doesn’t have that artificial aftertaste you get from store-bought cookies and cream ice cream. No fuss. No preservatives. Just simple ingredients in a recipe that you can prep in 10 minutes!

Ingredients

Oreos: You can use generic or off-brand Oreos. The ice cream will taste just as good. Personal preference is what matters here.

Vanilla bean paste: gives this frozen dessert a richer flavor. I prefer bourbon vanilla bean paste because it has better flavor than the alternatives I’ve tried.

Condensed milk: is part of the recipe’s base. Since it adds sweetness, there’s no need for added sugar.

Heavy Whipping Cream: creates a good consistency for this no churn Oreo ice cream.

Sea salt: You might think 1/2 a teaspoon of salt is too much for an ice cream recipe. However, there’s sugar in the cookies and the cream. The salt prevents the sweetness from overwhelming your palate.

Instructions

Step 1: Crush the Oreos with a rolling pin. For easy clean up, I like to use Glad Press N’ Seal. Or you can use a Ziplock bag instead. With this method, the cookies are crushed into smaller pieces without the help of a food processor. Plus, fewer dishes to wash is a win-win!

Step 2: In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. Add in the vanilla bean paste (I use bourbon vanilla bean paste) and sea salt. Then mix for about 1 additional minute, until the mixture holds stiff peaks.

Step 3: Add in half of the crushed Oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely combined, add the rest of the crushed Oreos to the bowl and gently fold until combined.

Step 4: Use a baking spatula to pour the ice cream into a quart-sized freezer-safe container. Freeze for 12 hours. Top the ice cream with extra toppings before serving.

Best Toppings For Oreo Ice Cream

Here are some options for additional mix-ins for your ice cream:

• Chopped waffle cones
• Hot fudge
• chocolate chips
• whipped cream

More Summer Recipes

• Lime buttercream frosting
• Almond buttercream frosting
• Iced Strawberry Matcha Latte
• Vegan Green Smoothie

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No Churn Oreo Ice Cream

Course Dessert

Cuisine American

Keyword no churn oreo ice cream, oreo ice cream

Prep Time 10 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 10 minutes minutes

Servings 8

Calories 422kcal

Equipment

• 1 Stand Mixer
• 1 silicone spatula
• 1 set of measuring spoons

Ingredients

• 2 Cups Heavy Whipping Cream
• 1/2 Teaspoon Sea Salt
• 2 Teaspoons Vanilla Bean Paste
• 8 Crushed Oreos
• 14 ounces (1 Can) Sweetened Condensed Milk

Instructions

• In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy whipping cream for about 3 minutes or until medium peaks form. *See note. Add in the vanilla paste and sea salt, and mix for about 1 additional minute, until the mixture holds stiff peaks.
  
• Add in half of the crushed oreos. Gently fold the condensed milk into the whipped cream. Before the mixture is completely mixed together, add the rest of the crushed oreo to bowl and gently fold until combined. Use a baking spatula to pour the ice cream into a 1 quart freezer-safe container. Freeze for 12-24 hours. Top the ice cream with extra toppings before serving.
  

Notes

• An electric hand mixer can be used to whipped the heavy cream as well
• This recipe makes 8 servings (2 scoops per person) or 6 servings (3 scoops per person).

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What Makes This Recipe Different

No churn ice cream uses a base that consists of heavy whipping cream containing a minimum of 36% fat and sweetened condensed milk. Instead of an ice cream maker, this ice cream recipe uses a stand mixer to incorporate air into the mixture and bring the cream to stiff peaks.

I wanted to create a no churn orange ice cream recipe because I can only find this flavor in rainbow sorbets mixed with two other flavors. Sometimes, I’m not in the mood for an orange creamsicle popsicle so I love that this citrus-infused dessert hits the spot.

This no churn orange ice cream is great for home bakers because:

• It’s beginner-friendly.
• Takes less than an hour to make (though I recommend making the orange curd ahead of time).
• No machine required! You can make it in a stand mixer.
• It’s perfect for spring gatherings. No oven, less time!

Ingredients

Please review the recipe card for a full list of ingredients.

• Oranges – Zest and juice from freshly squeezed oranges instead of orange juice.
• Almond extract – Almonds complement the oranges while creating a light, floral flavor.
• Orange curd – Much of the orange flavor in this recipe is from orange curd. I like this recipe from Chelsweets because you can use whole eggs. Since orange curd is cooked, the heat intensifies the orange notes, giving the dessert a deeper flavor.

How To Make No Churn Orange Ice Cream

1. Add the heavy cream to the bowl of a stand mixer. Use the whisk attachment to whip the heavy whipping cream until medium peaks form.
2. In a mixing bowl, add sweetened condensed milk, orange zest, orange curd, almond extract, maple syrup, and salt. Whisk and set aside.

3. Next, fold the orange curd mixture into the whipped cream with a silicone spatula. Avoid deflating the cream. Spoon the ice cream into a freezer-safe container with a cover (to prevent freezer burn). Freeze for 12 hours.

Do yourself a favor and make this no churn orange ice cream! Be sure to check out my lime ice cream and lime buttercream frosting if you love citrusy desserts.

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No Churn Orange Ice Cream

This no churn orange ice cream is easy and refreshing! Make this homemade ice cream without the hassle of tempering eggs or a traditional ice cream maker. Reminiscent of the classic creamsicle this frozen desserts gets its citrus flavor from orange curd simmering over a saucepan until it reaches the right temperature.

Course Dessert

Cuisine American

Keyword no churn orange ice cream

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Freeze Time 12 hours hours

Total Time 12 hours hours 45 minutes minutes

Servings 6

Calories 259kcal

Equipment

• 1 Stand Mixer
• measuring spoons
• 1 Whisk

Ingredients

• 2 cups  (480 grams) heavy whipping cream
• 14 ounces (396 grams) sweetened condensed milk
• 1 cup (250 ml) orange curd
• ¼ teaspoon sea salt
• ½ teaspoon almond extract
• ½ teaspoon maple syrup
• zest of one orange zest

Instructions

• In a stand mixer bowl fitted with a whisk attachment, whip the heavy whipping until medium-stiff peaks form.
  
• In a medium-sized bowl, whisk the sweetened condensed milk, orange zest, orange curd, almond extract, maple syrup, and salt. Set aside.
  
• Pour 1/3 of the sweetened condensed milk mixture on top of the whipped cream and fold gently without deflating the cream. Repeat until fully incorporated. Transfer the ice cream into a freezer safe container and cover it or transfer to a prepared loaf pan and tightly cover with plastic wrap. Freeze for at least 12 hours before serving.
  

Notes

1. Use a food thermometer to prevent the eggs in the orange curd from curdling. 
2. This recipe makes one quart of ice cream.

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What Makes These Coffee Caramel Cookies Different

There’s never a bad time to enjoy coffee caramel cookies. You can make this timeless recipe throughout the year. With the balance of espresso and luscious caramel, this cookie is sweet and slightly salty. We all love classic chocolate chip cookies, but when the craving for caramel hits, these coffee cookies will satisfy your cravings.

Ingredients

This recipe uses two special ingredients: espresso powder and caramel chips. I use this espresso powder for baking, and you can find the caramel chips at Trader Joe’s.

• Unsalted butter – In addition to the sea salt, the caramel chips have a sweet and salty flavor. Unsalted butter prevents the saltiness from being overpowering.
• Caramel Chips – This ingredient provides the caramel flavor in this recipe.
• Espresso powder – I use espresso powder instead of instant coffee granules. Espresso powder infuses coffee flavor into the cookies.
• Sea salt – Rounds out the flavor.
• Brown sugar – After my first round of recipe testing, I substituted granulated sugar for brown sugar. As a result, it tastes sweeter and cuts the bitterness from the espresso.

What Is Espresso Powder

Some people have never heard of espresso powder before. Most importantly, you may not know where to find it. I’ve seen espresso powder in recipes, but it took me a long time to find it in a store. Fortunately, I stumbled across it at specialty store hosting a gelato class. Now, I bake with this espresso powder, which you can purchase in-store or online.

Unlike the shot of espresso that you drink, espresso powder is a baking ingredient that’s commonly used to make chocolate desserts. It is essentially dried espresso that you can use for desserts and drinks. Most importantly, it tastes delicious with caramel.

Instructions

Prepare a baking sheet with parchment paper: This prevents the cookies from sticking to the pan. Additionally, it’s much easier to transfer the cookies to a cooling rack. Then use an instant-read thermometer to ensure the butter and egg are at room temperature.

Beat the butter and sugar together: After creaming the butter and sugar, add the egg, vanilla, and mix.

In a large bowl, mix the dry ingredients: All-purpose flour, sea salt, baking soda, and espresso powder. Mix the dry ingredients with the wet ingredients until just combined.

Add the caramel chips: Use a baking spatula or wooden spoon to fold in the caramel chips. Next, portion the cookie dough onto the baking sheet using a trigger-release ice cream scoop. Bake for 10-12 minutes or until the edges become golden brown.

Cream butter and sugar.

Then add the rest of the wet ingredients.

Whisk the dry ingredients together.

Mix well.

Add the caramel chips to the bowl.

Mix with a wooden spoon or spatula.

How To Store These Coffee Cookies

Store leftover cookies in a large Ziplock bag, an airtight container, or a cookie jar. These coffee caramel cookies can be stored at room temperature.

If you love these coffee caramel cookies as much as I do, please leave a comment and recipe rating!

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Coffee Caramel Cookies

These coffee caramel cookies have a delicious caramel flavor with just the right amount of sweetness. They are balanced, with a slight coffee taste from the espresso powder.

Course Dessert

Cuisine American

Keyword coffee caramel cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 6

Calories 698kcal

Equipment

• 1 Stand Mixer
• 1 Mixing Bowl
• measuring spoons
• parchment paper
• baking sheet
• trigger release ice cream scoop
• silicone spatula

Ingredients

• ½ cup (4 ounces) unsalted butter room temperature
• 4 ½ tablespoons (2 ounces) brown sugar measure with a kitchen scale if using ounces
• 1 egg room temperature
• 1 teaspoon vanilla extract
• 1 ¼ cups (6 ounces) all-purpose flour measure with a kitchen scale if using ounces
• ½ teaspoon sea salt
• 1 ½ teaspoons espresso powder
• ¾ teaspoon baking soda
• 1 cup caramel chips

Instructions

• Preheat the oven to 350℉. In a stand mixer fitted with a paddle attachment combine the brown sugar and butter until the butter and sugar becomes light and fluffy. Then add the egg and vanilla. Mix on medium-low speed until combined. Scrape down the sides.
  
• In a separate bowl whisk together flour, baking soda, salt, espresso powder. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the caramel chips.
  
• Use a trigger release ice cream scoop to place the dough onto a cookie sheet lined with parchment paper. Bake for 10 -12 minutes or until the edges become golden brown.
  

Notes

Store in an airtight container for up to 3 days.

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Reasons to Love These Valentines Day Cupcakes

There are numerous reasons to indulge in cupcakes on February 14th. First, everyone loves to be surprised with dessert. Cupcakes are a satisfying treat that can be topped with rich chocolate truffles, strawberry frosting, or almond buttercream, to share with your loved ones. Decorating these cupcakes gives you the chance to  partake in the spirit of Valentine’s Day.

Best of all, these cupcakes are beginner-friendly. And yes, a doctored cake mix version can be just as good.

If you have trouble with decorating, I’m sharing simple techniques to help you through it in this post.

How to Make These Cupcakes

The process of making these cupcakes is easy. To make these cupcakes, you will need a standard 12-count muffin pan. Additionally, you will need an electric hand mixer or mix the cake batter by hand.

Ingredients Needed

The cupcakes pictured below are made with red velvet cake mix and cream cheese frosting. Store-bought frosting is an option. However, store-bought cream cheese frosting is not as good as homemade. I recommend making it from scratch for a silky frosting. Follow the instructions to bake soft, fluffy cupcakes that aren’t lacking in flavor.

Step-By-Step Instructions For Making Valentines Day Cupcakes:

1. Pour the red velvet or chocolate cake mix into a large mixing bowl.
2. Next, add the ingredients listed on the back of the box. Add a drop of red food coloring if desired. Also, you can add a splash of vanilla for a deeper flavor. Mix with a whisk or an electric hand mixer.

Here are a few flavor pairing ideas:

• Vanilla cupcakes with almond buttercream
• Chocolate cupcakes with cream cheese frosting
• Red velvet cupcakes with cream cheese frosting
• Lemon Cupcakes with strawberry buttercream

How To Decorate The Cupcakes:

Now it’s time for my favorite part! Decorating!!!

First, make the cream cheese frosting and set it aside. When it comes to frosting the cupcakes, one method is to pipe the frosting with a decorating tip that pipes swirls. For example, I use the Wilton 1B to do this. In addition to the frosting, you’ll want to add some Valentine’s sprinkles. You can use small or large heart sprinkles. Lastly, pink or red cupcake liners add a festive touch to these Valentine’s Day treats!

Alternatively, you can opt for elegant simplicity on Valentines Day by piping roses onto cupcakes, which turns an otherwise plain dessert into a show-stopping display. For flair, add white pearl sprinkles.

Cupcake Toppings

Sprinkles are an effortless topping for cupcakes. However, you can take the decorating one step further with chocolate-covered strawberries!

Chocolate-covered strawberries are a great addition to Valentines Day cupcakes. They look beautiful on display. Plus, the strawberries serve as another treat. What’s not to love?

These chocolate-covered strawberries pair well with chocolate cupcakes topped with strawberry frosting.

Supplies Needed:

To make the chocolate-covered strawberries, start by cleaning the strawberries. After you finish soaking the strawberries, dry them with a paper towel. Transfer the strawberries to a large plate and store them in the fridge to dry completely.

Next, melt the chocolate. Put the chocolate inside a liquid measuring cup. The easiest way to do this is to heat the chocolate in 30-second intervals in the microwave. This prevents the chocolate from seizing. When chocolate seizes, it becomes unusable. Be sure to stir the chocolate after each interval to promote even heating.

Use a toothpick or a skewer for the strawberries. Then dip the strawberries into the chocolate and shake off the excess. For a special touch, drizzle more chocolate on top. Transfer the strawberries to a baking sheet lined with parchment paper. Another option is to use a skewer to place the strawberries onto a floral foam box. The floral foam box ensures that the strawberries will not form indents as the chocolate dries.

Once the chocolate strawberries are set, place them on top of the frosted cupcakes!

How to Store These Valentines Cupcakes

Store cupcakes inside an airtight container for up to 2 days in the refrigerator. A cupcake carrier or a 9×13-inch baking pan with a lid are good storage options.

ry making these Valentines Day Cupcakes to make this day extra special. For more dessert options, try making these super soft brown sugar cinnamon cookies.

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Brown Sugar Cinnamon Cookies Recipe

This brown sugar cinnamon cookie recipe is a delicious treat for the autumn season. These cookies create the warm and cozy vibes you need. There are so many reasons to love these cookies.

First, these cookies are soft and chewy.

In addition to the texture these cookies have great flavor. During the fall and winter months, ginger is one of the most celebrated flavors. Especially when it comes to cookies.

Unlike the classic crunch of ginger snap cookie, these cookies are soft and melt in your mouth!

What makes these cookies different is the brown sugar coating. Brown sugar compliments the cinnamon spice flavors.

Plus, this recipe is easy to make, and you don’t have to bake them on the same day!

Ingredients

Here are the main ingredients for this recipe. For the full recipe review the recipe section for a full ingredients list and instructions.

Brown Sugar: More brown sugar is used in this recipe to bring out the flavor. Also, an additional coating of brown sugar covers the cookies so that you get the taste of brown sugar in every bite.

Molasses: Brown sugar is made with granulated sugar and molasses. The molasses creates a deeper flavor that compliments the spices in these cookies.

Cinnamon: This is one of the most important ingredients.

Cloves: Ground cloves add a warm spice flavor. In addition, cloves have a powerful aroma and intense flavor. A little goes a long way with this floral spice.

Equipment

In addition, to the ingredients you’ll need some baking equipment to make these cookies. First, let’s start with the basics. Here is a list of the baking tools used to make this recipe.

How to Make Brown Sugar Cinnamon Cookies

Here are the directions to make these cookies! This dough uses simple ingredients. It’s likely that you have most of these ingredients inside your kitchen cabinet.

Make the cookie dough:

1. To make the dough you need to whisk the dry ingredients in a mixing bowl. Set aside for later use.
2. In a stand mixer fitted with a paddle attachment, beat the butter and sugar together.
3. Next, add one whole egg to the butter and sugar mixture. Then mix.
4. Pour the vanilla extract and mix again.
5. Pour the molasses inside the bowl to mix all the wet ingredients together. The mixture should be a light brown color.
6. Lastly, pour half of the dry ingredients into the wet ingredients. Mix on medium low. Then add the rest of the dry ingredients and mix on low speed until combined. Don’t over mix!

Once you’ve made the cookie dough, refrigerate for 24 hours. Transfer the dough into a refrigerator safe food storage container or cover the bowl tightly with plastic wrap.

Next, use a tablespoon to scoop the cookie dough. Then use your hands to roll the dough into balls.

Now, pour the brown sugar into an empty bowl. Roll the balls of dough into the brown sugar. Place them onto a cookie sheet lined with parchment paper.

How to Store These Cookies

After the cookies finish baking let them cool for 1 hour. Store the cookies in an airtight container at room temperature for 3 to 4 days.

To freeze the cookies warp them in parchment paper. Use tape to keep the parchment paper in place and to prevent moisture from getting in. Place the cookies inside an airtight container that’s freezer safe. Then label the container with the date the cookies were made.

Freeze the cookies for up to 1 month. Bring the cookies to room temperature when you’re ready to eat them.

Now, you have everything you need to know to make homemade brown sugar cinnamon cookies.

If you want to bake more cookie recipes try my cookie butter cookies.

Print

Brown Sugar Cinnamon Cookies

Brown sugar cinnamon cookies are the perfect fall dessert. Sweet brown sugar with a hint of spice in every bite.

Course Dessert

Cuisine American

Keyword Brown Sugar Cinnamon Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 day day

Total Time 1 day day 32 minutes minutes

Servings 24 cookies

Calories 123kcal

Author Effortless Home Baker

Equipment

• 2 Baking Sheets
• 1 Stand Mixer
• 1 Mixing Bowl
• Measuring Cups and Spoons
• 1 Whisk
• 1 Cooling Rack

Ingredients

• 2 ¼ cups All-purpose flour
• 1 ½ tsp Baking soda
• ½ tsp Salt
• 1 tsp Cinnamon
• ¼ tsp All spice
• ¼ tsp Cloves
• ½ cup Unsalted Butter (Room Temperature)
• ½ cup Brown sugar
• ⅓ cup Granulated sugar
• 1 Egg (Room Temperature)
• 1 tsp Vanilla
• ¼ cup Molasses

For Rolling the Cookie Dough

• ½ cup Brown sugar

Instructions

• Whisk together the flour, baking soda, salt, cinnamon, cloves, and all spice. Set the dry ingredients aside.
• Use a stand mixer fitted with a paddle attachment to beat the butter and sugar. Beat the butter and sugar on low speed until well combined.
• Add the egg to the butter mixture.
• Next, add the vanilla extract and stir for about 30 seconds.
• Mix in the molasses on medium-low speed for about 1 minute. Scrape down the sides.
• Pour half of the dry ingredients into the wet ingredients. Mix on medium-low speed until just combined.
• Add the rest of the dry ingredients. Mix on low speed until there's no streaks of flour.
• Cover the dough tightly with plastic wrap or transfer to an airtight container. Chill in the refrigerator for 1 to 3 days.
• Scoop the cookie dough with a tablespoon. Then roll them into the ball. Roll the balls of cookie dough into a bowl with ½ cup brown sugar. Place onto two baking sheets lined with parchment paper.
• Bake in an oven set to 350℉. Bake the cookies for 12 minutes.

Notes

Remember to bring the cookie dough to room temperature after taking it out of the fridge.

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