Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy. 

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste. 

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu. 

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

• salted butter
• fresh rosemary
• a few large eggs
• whole milk
• some grated Parmesan cheese
• all-purpose flour
• sea salt 
• dried cranberries 
• orange
• honey
• ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. 

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary. 

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes. 

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left. 

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin. 

Drizzle the browned butter and rosemary over the top of the batter, then mix it in. 

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. 

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor. 

More Fall Side Recipes

• Root Vegetable Gratin
• Butternut Squash Tart
• Pumpkin Cornbread
• Apple Cheddar Savory Muffins
• Apple Cheddar Twist Bread

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

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No Ratings

Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

Toggle ingredient group

• 3 tablespoons salted butter, diced
• 1 tablespoon finely chopped fresh rosemary
• 4 large eggs, at room temperature
• 1 ½ cups whole milk, at room temperature
• ¼ cup grated parmesan cheese
• 1 1/2 cups all-purpose flour
• ½ teaspoon sea salt

For the cranberry orange butter:

Toggle ingredient group

• ¼ cup dried cranberries, finely chopped
• 1 cup salted butter, softened to room temperature
• 1 large orange, zested
• 2 tablespoons honey
• ½ teaspoon ground cinnamon

Instructions

1. Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
2. Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
3. Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in. 
4. Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
5. Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 
6. While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
7. Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 
8. Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

1. Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped. 
2. It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together. 
3. If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

• Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter. 
• For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference! 
• A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results. 
• If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm. 
• Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin. 

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

These blackberry buttermilk scones, topped with a fresh lemon glaze, are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon. Finished with a simple glaze made from powdered sugar, fresh lemon juice, and zest, these blackberry scones capture the bright and sunny flavors of summer. Enjoy these scones for breakfast, brunch, or as an afternoon treat, paired with coffee or tea. 

Some mornings call for a flaky scone. Not just any baked good like a bagel or an English muffin, but something flaky that you can really bite into, and it melts in your mouth!

I’ve shared a few delicious scone recipes over the years, like these Savory Gruyère and Thyme Scones, and these Strawberry Scones with little pieces of chocolate in them, plus these Lemon Scones with Mascarpone Cream and Honey Drizzle were out of this world!

I’m going to call this scone the best berry scone I have shared because not only does it have a tender crumb, but it’s made with cultured buttermilk, so it has a slight tang to it, and it’s packed with blackberries.

The fresh blackberries add little bubbles of berry flavor throughout. Kind of like a jam waiting to be discovered.

I used fresh blackberries in the scones, but you can also use frozen blackberries if that’s what you have on hand. If you do, please add a few minutes of extra baking time to make up for the additional moisture the frozen berries add to the dough.

If blackberries are not available where you live or you prefer a different berry, I suggest using an equal amount of blueberries or raspberries for the best results.

This also makes me wonder, do you add jam to your scones, or do you prefer to enjoy them with just the lemony glaze?

Ingredients

• all-purpose flour
• fresh blackberries
• granulated sugar
• sea salt
• baking powder
• unsalted butter
• a large egg
• cultured whole buttermilk
• vanilla extract
• powdered sugar
• a lemon

How to Make Blackberry Scones

Preheat the oven and clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 

Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss the blackberries in the flour to coat, then set the bowl aside. 

Whisk together the flour, sugar, sea salt, and baking powder in a large bowl.

Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.

In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon.

Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed, but try not to smash too many of them.

Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1 inch thick and roughly 7 inches wide.

Transfer the parchment with the round of dough onto a large baking sheet.

Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart.

Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.

Remove the baking sheet from the freezer and then place it in the preheated oven. Bake until the scones are turning golden brown on top and edges, and are firm to the touch.

Allow the scones to cool completely on a wire rack. Once cool, whisk together the powdered sugar, zest from the lemon, and 2 tablespoons of the lemon juice until you have a thick yet pourable glaze. If it’s too thick, add a splash more lemon juice.

Drizzle the glaze over the cooled scones. 

How to Store

Leftover homemade scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.

More Sweet Breakfast Recipes

• Blueberry Dutch Baby Pancake
• Croissant French Toast Bake with Berries
• Banana Chocolate Chip Muffins
• Raspberry Sweet Rolls with Lemon Glaze
• Strawberry Ricotta Pancakes

What do you think of this amazing buttermilk scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer baking, friends!

Blackberry Scone Recipe

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No Ratings

Yield: 8 servings

Blackberry Buttermilk Scones with Lemon Glaze

These blackberry buttermilk scones with a fresh lemon glaze are the perfect combination of tender and buttery. Whole cultured buttermilk gives these a soft crumb with a hint of tanginess that pairs well with the berries and lemon.

Prep Time 15 minutes

Cook Time 22 minutes

Additional Time 20 minutes

Total Time 57 minutes

Ingredients

For the scones:

Toggle ingredient group

• 2 1/4 cups + 1 tablespoon all-purpose flour
• 6 ounces fresh blackberries, about 1 heaped cup
• 6 tablespoons granulated sugar
• ½ teaspoon sea salt
• 1 tablespoon baking powder
• ½ cup unsalted butter, cold, diced into cubes
• 1 large egg
• ½ cup cultured whole buttermilk, cold
• 2 teaspoons vanilla extract

For the glaze:

Toggle ingredient group

• 1 1/2 cups powdered sugar, sifted
• 1 medium lemon, zested and juiced

Instructions

1. Preheat the oven to 400 degrees. Clear out some space in your freezer for a large baking sheet as you’ll need to chill the scones before they’re baked. 
2. Add the blackberries to a small bowl along with 1 tablespoon of the flour. Toss to coat the blackberries in the flour then set the bowl aside. 
3. Whisk together the flour, sugar, sea salt, and baking powder in a large bowl. Add the diced cold butter and rub it into the flour mixture with your fingers or a fork until the mixture is crumbly. The butter pieces should be no larger than the size of a pea.
4. In a separate bowl, whisk together the egg, buttermilk, and vanilla. Pour this mixture over the dry ingredients, mixing with a wooden spoon. Once the dough has mostly come together, add the blackberries and gently fold the dough together by hand. It’s okay if some of the blackberries get smashed but try not to smash too many of them.
5. Place a piece of parchment on your work surface and dust it lightly with flour. Turn the dough out onto the parchment, forming it into a circular shape that is about 1-inch thick and roughly 7 inches wide. Transfer the parchment with the round of dough onto a large baking sheet. Cut the dough into 8 equal wedges with a sharp knife, then separate them onto the tray at least two inches apart. Place the baking sheet into the freezer so that the scones can chill and firm up for 15-20 minutes. The scones should be firm to the touch but not frozen solid.
6. Remove the baking sheet from the freezer then put it into the pre-heated 400 degree oven. Bake for 18-22 minutes or until the scones are turning golden brown on the top and edges and firm to the touch.
7. Allow the scones to cool on a wire rack completely. Once cool, whisk together the powdered sugar with the zest from the lemon and 2 tablespoons of the lemon juice until you have a thick but pourable glaze. If it’s too thick, add a splash more lemon juice. Drizzle the glaze over the cooled scones. 
8. Store leftover scones in an airtight container at room temperature for 2-3 days or in the fridge for 5 days.  

Notes

Recipe Tips

• Tossing the blackberries with flour helps them incorporate into the scone dough easier.
• Work the dough gently once you add the blackberries. You want to incorporate them without smashing too many of them as their juices will start to soften the dough and make it harder to work with. 
• Allow the scones to cool fully before glazing. Warm scones will absorb the glaze which will affect their overall texture. 
• Do not skip out on chilling the scones in the freezer before baking. You want the butter as cold as possible in order to ensure a good rise without too much spreading as well as a lovely flaky texture.  
• Make sure to use cultured whole buttermilk rather than lowfat buttermilk. Cultured whole buttermilk has a thicker consistency and higher fat content which results in tender, flakier scones. 

FAQs

Can I use frozen blackberries? Yes, you can use an equal amount of frozen blackberries but you might need to add a few minutes to the baking time as they will release more moisture into the dough than fresh blackberries. 

Can I make these scones with different berries? Yes, you can use an equal amount of blueberries or raspberries for equally delicious results! 

How long will leftover scones keep? Leftover scones are best if eaten within 2-3 days. Store them in an airtight container at room temperature. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 55mgSodium: 342mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blackberry Buttermilk Scones with Lemon Glaze appeared first on A Classic Twist.

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

This blog post was originally published on April 11, 2014, and has been updated with new pictures.

Hey there, and welcome back, friends.

You are in for a delicious Spring treat!

It was a long and hard wait, but I had to hold off on the carrot cake until the breeze finally started feeling like Spring!! It’s 60 today, woot woot woot! And after two thunderstorms, it’s starting to smell like Spring.

I start indulging in carrot cake as soon as the Spring air arrives. It’s just a Spring thing. Although, it is also a Fall thing. Hmmmmm, it might be a year-round thing then… I guess I just love carrot cake!!

The problem is that I am very picky when it comes to carrot cake recipes, and I have been on the hunt for the perfect one for a while.

They have to be moist (duh), have the perfect amount of carrots but not too much where it tastes like just strings of carrot, they can’t be too sweet, and there needs to be some crunch in there, and of course be topped with cream cheese frosting.

See? Told you I was picky. Needless to say, I have found it. These carrot cake cupcakes with mascarpone cream cheese frosting are not only a twist on the classic but are also all of the above! You can find my other carrot cake recipes here: Carrot Cake Bars, Classic Carrot Cake, Baked Carrot Cake Donuts, and Carrot Bundt Cake.

Moist, with the perfect ratio of carrot to cake, not too sweet, with a little bit of crunch, and topped with a slightly less tangy cream cheese frosting.

I found this recipe on Joy the Baker, and I hardly had to alter it. I was pleasantly surprised how the cupcakes turned out to be the perfect carrot cake cupcakes I love from my local bakery. And you know what?

They are so easy to make too! It’s a one-bowl mixing process. No mixer is involved, just your muscles. Look how beautiful they look above when they come out of the oven. See the ratio of carrots to cake?? Yup, that’s how I like it!!

I topped the carrot cake cupcakes with mascarpone cream cheese frosting because mascarpone is creamier and slightly sweeter than cream cheese, making the frosting just so much more delicious. As an avid cupcake frosting swirlier, traditional cream cheese frosting is a nemesis.

I dislike it from that point of view, but it tastes so good, and you CANNOT have carrot cake without it, so I just dolloped it on top. Thank God for sprinkles!! And festive Easter eggs!

Ingredients

• a few fresh carrots
• crushed pineapple
• eggs
• granulated sugar & powdered sugar
• vegetable oil
• buttermilk & milk
• pure vanilla extract
• a few mix-ins like pecans or walnuts & dried cranberries
• all-purpose flour
• baking powder & baking soda
• salt
• ground cinnamon, ginger, & cloves
• cream cheese
• unsalted butter
• mascarpone cheese

How to Make the Best Carrot Cake Cupcakes

Preheat oven to 350 degrees F and line 2 muffin tins with cupcake liners and set aside.

In a medium-sized bowl, add in the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries, and nuts.

Mix together until combined and set aside.

In another bowl, whisk together the dry ingredients: Flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Add the dry ingredients all at once into the wet ingredients and

Mix until just combined and there are no flour clumps.

Divide the batter into prepared cupcake liners, filling each about three-quarters full.

Bake cupcakes until a toothpick inserted into the center comes out clean, about 20-23 minutes, rotating halfway through baking.

Remove cupcakes from the oven and let them cool in pans for 10 minutes before turning out onto cooling racks and cooling completely before frosting.

For the frosting, beat the cream cheese on medium speed until soft and creamy, about 3 minutes.

Add the butter and mascarpone cheese and beat on low until well combined. Then, increase the speed to medium and beat for 1 minute.

Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.

Frost the cooled cupcakes and store the cupcakes in the refrigerator until ready to serve.

How to Store

Store these frosted cupcakes in the refrigerator for up to 5 days in an airtight container.

More Easter Recipes

• Speckled Easter Cake
• Easter Chocolate Cupcakes
• Easter Basketweave Cake
• Easter Cake Pops
• Bird Nest Cupcakes

What do you think of this moist carrot cake cupcake recipe? What would you serve with these Easter cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Spring baking, friends!

Carrot Cake Cupcake Recipe

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4.3 Stars (11 Reviews)

Yield: 15 cupcakes

Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting

Take classic moist carrot cake cupcakes and top them with a creamier and slightly sweeter mascarpone cream cheese frosting, and you will have a whole new Spring favorite!

Prep Time 30 minutes

Cook Time 23 minutes

Total Time 53 minutes

Ingredients

Carrot Cake Cupcakes

Toggle ingredient group

• 2 cups carrots, peeled and finely processed or grated
• 2 large eggs, slightly beaten
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 2 tablespoons buttermilk
• 1 teaspoon pure vanilla extract
• ¼ cup crushed pineapple, drained
• ½ cup chopped pecans or walnuts
• ¼ cup dried cranberries
• 1 ½ cups all-purpose flour
• 1 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• a pinch of teaspoon ground cloves

Mascarpone Cream Cheese Frosting:

Toggle ingredient group

• 6 ounces cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• ½ cup mascarpone cheese, softened
• 1 teaspoon vanilla extract
• pinch of salt
• 4-5 cups powdered sugar
• 2-4 tablespoons milk, depending on your desired consistency

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners and set aside.
2. In a medium bowl, mix together the carrots, eggs, sugar, oil, buttermilk, vanilla, pineapple, dried cranberries and nuts.
3. In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger and cloves)
4. Add the dry ingredients all at once into the wet ingredients and mix until just combined and there are no flour clumps.
5. Divide batter into prepared cupcake liners, filling each about ¾ full. Bake cupcakes until a toothpick inserted into the center comes out clean, 20-23 minutes, rotating halfway through baking. Remove cupcakes from oven and let cool in pans for 10 minutes before turning out onto cooling racks and cooling completing before frosting.
6. For Frosting: Beat the cream cheese on medium speed until soft and creamy, about 3 minutes on medium speed. Add the butter and mascarpone cheese and beat on low until well combined. Then increase speed to medium and beat for 1 minute. Add the rest of the ingredients and beat on low speed until combined. Add more milk to reach your desired consistency.
7. Frost cooled cupcakes.
8. Store cupcakes in refrigerator until ready to serve.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 931Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 58mgSodium: 289mgCarbohydrates: 176gFiber: 2gSugar: 161gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting appeared first on A Classic Twist.

These pumpkin spice latte cookies combine all of the flavors of your favorite Fall beverage into a soft and cakey cookie! Topped with an espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Hey there, and welcome back, friends.

You are in for a dreamy fall treat!

Who doesn’t love grabbing a pumpkin spice latte this time of year? It always brings a smile to my face.

Now that we are in pumpkin spice everything season, I felt inspired to create a cookie based on my favorite Fall beverage.

Each pumpkin pie spice cookie is packed with the warm, cozy flavors of pumpkin and spices. They have a soft and cakey texture reminiscent of a freshly baked muffin, with a tender crumb that melts in your mouth.

The cookies are topped with an irresistible espresso-flavored icing that ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Ingredients

• unsalted butter
• granulated sugar
• brown sugar
• a large egg
• vanilla extract
• pumpkin puree
• all-purpose flour
• baking powder & baking soda
• salt
• pumpkin pie spice
• powdered sugar
• espresso powder
• some milk or cream

How to Make Pumpkin Spice Latte Cookies

Preheat the oven. Line two large baking sheets with parchment paper, then set them aside.

Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for a few minutes until fluffy.

Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree’s water content, which is perfectly fine!

Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl.

With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.

Use a 1-ounce cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the pumpkin espresso cookies at least 1 1/2 inches apart, as they will spread during baking.

Bake the cookies until the edges are just set. Cool the pumpkin coffee cookies on the pan for a few minutes.

Then move them to a rack to cool completely before icing.

Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and a few tablespoons of milk or cream to a bowl.

Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again.

Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for a while to allow the icing to firm up.

How to Store

Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days. You can also freeze pumpkin pie spice cookies for up to 3 months.

More Pumpkin Cookie Recipes

• Pumpkin Smores Cookies
• Pumpkin Snickerdoodles
• Butterscotch Pumpkin Cookie Sandwiches
• Oatmeal Pumpkin Cookies
• Peanut Butter Pumpkin Chocolate Chip Cookies

What do you think of this fun pumpkin pie spice cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy fall baking, friends!

Pumpkin Spice Latte Cookie Recipe

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No Ratings

Yield: 24 cookies

Pumpkin Spice Latte Cookies

These pumpkin spice latte cookies combine all of the flavors of your favorite autumnal beverage into a soft and cakey cookie! An espresso-flavored icing ties everything together, echoing the familiar notes of a classic pumpkin spice latte.

Prep Time 20 minutes

Cook Time 16 minutes

Total Time 36 minutes

Ingredients

For the cookies:

Toggle ingredient group

• 1 stick (½ cup) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg, at room temperature
• 2 teaspoons vanilla extract
• 1 cup pumpkin puree
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons pumpkin pie spice

For the icing:

Toggle ingredient group

• 2 cups powdered sugar, sifted
• 1 tablespoon unsalted butter, melted
• Pinch of salt
• 1 ½ teaspoons espresso powder
• 2-3 tablespoons milk or cream

Instructions

1. Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper, then set them aside.
2. Cream the butter for 1 minute using a stand or hand mixer. Scrape down the sides of the bowl, then add the granulated sugar, brown sugar, and cream for 2-3 minutes until fluffy. Scrape down the sides of the bowl, then add the egg and mix to combine for about 1 minute. Add the vanilla and pumpkin and mix to combine. The mixture will look split at this point due to the pumpkin puree's water content, which is perfectly fine!
3. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a separate bowl. With the mixer running on low, slowly add the dry ingredients to the wet, stopping as soon as the dough comes together. The dough will be soft.
4. Use a 1-ounce (2 tablespoon) cookie scoop to scoop up portions of the dough and place them on the lined baking sheets. Space the cookies at least 1 1/2 inches apart, as they will spread during baking. Bake the cookies for 14-16 minutes or until the edges are just set. Cool the cookies on the pan for 10 minutes, then move them to a rack to cool completely before icing.
5. Once the cookies have cooled completely, add the powdered sugar, melted butter, salt, espresso powder, and 2 tablespoons of milk or cream to a bowl. Whisk vigorously until smooth. You want a thick but pourable consistency. If the icing seems too thick, add a splash or two more of the milk and whisk again. Dunk the tops of the cookies into the icing or drizzle it over the tops, depending on your preference. The cookies can be enjoyed immediately or set aside for 30 minutes to allow the icing to firm up.

Notes

How can I portion out the dough if I don’t have a 1-ounce cookie scoop? A 1-ounce scoop is equivalent to 2 tablespoons. Simply use a measuring spoon to measure out 2 tablespoons of the dough at a time and gently shape them with damp fingers on the baking sheet if needed. Or, you can eyeball it and use a regular spoon to portion the dough and drop it on the baking sheet.

What is the best way to store leftover cookies? Iced cookies will keep in an airtight container at room temperature for about 2 days and in the refrigerator for 5 days.

What can I use in place of pumpkin pie spice? If you don’t have access to pumpkin pie spice you can substitute the following in its place: 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and nutmeg.

What is espresso powder? Espresso powder is brewed espresso that has been dehydrated and ground into a powder for culinary purposes. If you cannot find espresso powder, you can use 1 tablespoon of instant espresso granules in its place. To ensure the espresso granules dissolve into the icing, mix them with the milk first and allow this mixture to sit for a few minutes before adding it to the remaining icing ingredients.

Recipe Tips

• Make sure your butter has sufficiently softened at room temperature and the egg is at room temperature as well. This helps ensure that the sugars efficiently mix into the butter during the creaming process. It also helps to incorporate air into the mixture which leads to light and fluffy cookies.
• Double-check that you are using pumpkin puree instead of pumpkin pie filling. You want the only ingredient listed on the package to be “pumpkin”.
• Sifting the powdered sugar before using it in the icing will ensure a smooth consistency without any lumps.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 131Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 106mgCarbohydrates: 27gFiber: 1gSugar: 17gProtein: 2g

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Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Pumpkin Spice Latte Cookies appeared first on A Classic Twist.

Every bite of these double chocolate muffins is packed with rich, chocolatey flavor! The tops have a crackly, brownie-like texture, while the inside is dense, moist, and filled with gooey pockets of chocolate chips. These chocolate muffins are perfect for satisfying your chocolate craving without much effort.

Hey there, and welcome back, friends.

You are in for a decadent treat!

These double chocolate muffins are no ordinary muffins! They remind me of bakery-style muffins with loads of extra goodies tucked inside.

If you’re going to make a chocolate muffin, you need to add a handful of chocolate chips for extra goodness. These muffins are overflowing with chocolate chips in every bite! If you eat the muffin warm, you get all the gooeyness of the melted chocolate!

I didn’t intend to make a dessert out of these muffins, but the tops remind me of brownies. It has a crackly, brownie-like texture that you’re going to love!

Adding a little instant espresso powder to the batter enhances the rich chocolate flavor like brownies. I highly recommend you try doing that.

The texture of these muffins is dense but not too dense. The addition of sour cream makes sure these muffins are not lacking moisture. Plus, the little bit of tang from the sour cream goes perfectly with the rich chocolate flavor.

Ingredients

• all-purpose flour
• Dutch process cocoa powder
• baking soda
• salt
• granulated sugar
• brown sugar
• semisweet chocolate chips
• a few large eggs
• sour cream
• vegetable oil
• whole milk
• vanilla extract
• instant espresso powder, optional

How to Make Double Chocolate Muffins

Preheat the oven and line a muffin tin with paper liners.

Whisk together flour, cocoa powder, baking soda, salt, and sugars in a large bowl until combined.

Set aside a handful of chocolate chips to sprinkle on the tops of the muffins, then stir the remaining chocolate chips into the dry ingredients.

Whisk together the eggs, sour cream, oil, milk, vanilla, and espresso powder in a separate bowl until smooth. It’s okay if the espresso powder doesn’t fully dissolve.

Add the wet ingredients to the dry and mix until they are just combined, and you no longer see any dry pockets of flour in the bowl. The batter will be thick.

Divide the batter between the lined cups. They should be filled fairly close to the top. Sprinkle the extra chocolate chips you set aside over the tops of the muffins.

Bake the muffins on the center rack until the tops spring back when gently pressed, and a tester or toothpick inserted into the middle comes out clean.

Since these muffins have chocolate chips, you’ll likely have melted chocolate on your tester. Make sure there isn’t any raw batter on it when you pull it out to ensure the muffins are fully baked.

Cool the muffins in the pan for a few minutes before moving them to a cooling rack.

How to Store

These muffins can be enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the muffins in an airtight container for up to 3 months. Unthaw the frozen muffin on a plate at room temperature.

Can I substitute natural cocoa powder for the Dutch process cocoa powder?

Dutch process cocoa powder has a less bitter taste, can be incorporated into the batter more easily, and reacts differently with leavening agents since it is alkaline. You can try substituting a natural cocoa powder here, but if you do, I recommend reducing the total amount of baking soda to 1 teaspoon.

Do I need to use the instant espresso powder?

Espresso powder enhances the chocolate flavor in the muffins. This ingredient is optional, especially if you don’t usually keep some on hand. Since this ingredient is added for taste rather than the recipe’s structure, leaving it out is completely fine!

More Muffin Recipes

• Banana Chocolate Chip Muffins
• Raspberry White Chocolate Muffins
• Lemon Blueberry Muffins
• Chocolate Chip Muffins
• Lemon Poppy Seed Muffins

What do you think of this amazing chocolate muffin recipe? What would you serve with these muffins? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Double Chocolate Muffin Recipe

Print

No Ratings

Yield: 12 muffins

Double Chocolate Muffins

Every bite of these double chocolate muffins is packed with rich, chocolatey flavor! The tops have a crackly, brownie-like texture while the inside is dense, moist, and packed with gooey pockets of chocolate chips. These chocolate muffins are perfect for satisfying your chocolate craving without much effort.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup Dutch process cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 cups semisweet chocolate chips
• 2 large eggs, at room temperature
• ½ cup sour cream
• ½ cup vegetable oil
• ¼ cup whole milk
• 2 teaspoons vanilla extract
• 1 ½ teaspoons instant espresso powder, optional

Instructions

1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, cocoa powder, baking soda, salt, and sugars in a large bowl until combined. Set aside a handful of chocolate chips to sprinkle on the tops of the muffins, then stir the remaining chocolate chips into the dry ingredients.
3. Whisk together the eggs, sour cream, oil, milk, vanilla, and espresso powder in a separate bowl until smooth. It’s okay if the espresso powder doesn’t fully dissolve.
4. Add the wet ingredients to the dry and mix until they are just combined, and you no longer see any dry pockets of flour in the bowl. The batter will be thick.
5. Divide the batter between the lined cups. They should be filled fairly close to the top. Sprinkle the extra chocolate chips you set aside over the tops of the muffins.
6. Bake the muffins on the center rack for 17-20 minutes until the tops spring back when gently pressed and a tester or toothpick inserted into the middle comes out clean. Since these muffins have chocolate chips, you’ll likely have melted chocolate on your tester. Make sure there isn’t any raw batter on it when you pull it out to ensure the muffins are fully baked.
7. Cool the muffins in the pan for 10 minutes before moving them to a cooling rack. These muffins can be enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

1. These muffins will keep for up to a week if kept in an airtight container in your refrigerator. They can also be frozen for 2-3months. They can be thawed in the fridge and gently rewarmed in the microwave or the oven.
2. Since these muffins are packed with chocolate chips, use a brand that you love the taste of!
3. Avoid overmixing your batter as it can lead to tough muffins. Once you add the wet ingredients to the dry, mix until you no longer see any dry pockets of flour and have a thick batter. This is easier to accomplish with a rubber or silicone spatula.
4. To get the most accurate measure of flour, use the spoon and level method: spoon the flour into your measuring cup to overfill it, then use a knife to scrape off the excess until the flour is level with the top of the measuring cup.

Can I use a different oil in this recipe? Yes, you can substitute olive oil in place of vegetable oil as it will yield similar results. I do not recommend using melted butter as the texture will be drier and the muffins will not be as moist.

Is there a substitute for the sour cream? The sour cream ensures these muffins are moist and have a beautifully dense texture. If you prefer, you can use a full-fat plain Greek yogurt in place of the sour cream.

Can I substitute natural cocoa powder for the Dutch process cocoa powder? Dutch process cocoa powder has a less bitter taste, can be incorporated into the batter more easily, and reacts differently with leavening agents since it is alkaline. You can try substituting a natural cocoa powder here, but if you do, I recommend reducing the total amount of baking soda to 1 teaspoon.

Do I need to use the instant espresso powder? Espresso powder enhances the chocolate flavor in the muffins. This ingredient is entirely optional, especially if you don’t normally keep some on hand. Since this ingredient is added for taste rather than the structure of the recipe, leaving it out is completely fine if you prefer!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 37mgSodium: 268mgCarbohydrates: 49gFiber: 3gSugar: 32gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Double Chocolate Muffins appeared first on A Classic Twist.

These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Hey there, and welcome back, friends.

You are in for a bubbly treat!

Mimosas are the highlight of fancy brunches and turning them into a cupcake was a no-brainer. These mimosa cupcakes would be a hit at wedding showers, Mother’s Day brunches, and any special brunch!

I added mimosa flavor throughout these cupcakes. The cupcake batter is mixed with not only Prosecco but also blood orange juice and zest. Then the baked cupcakes are brushed with a Prosecco syrup.

Then to top off these delicious orange mimosa cupcakes, I added orange juice and zest to the Swiss meringue buttercream. Plus, I used this particular buttercream because it’s more stable than regular buttercream so it will hold up better while the cupcakes sit out on the brunch table.

Ingredients

• all-purpose flour
• baking powder
• kosher salt
• a few eggs
• granulated sugar
• olive oil
• Prosecco or any bubbling wine
• citrus juice
• whole milk
• pure vanilla extract
• orange & blood orange zest
• unsalted butter

How to Make Mimosa Cupcakes

Preheat the oven and line two muffin tins with cupcake liners. Sift the flour, baking powder, and salt in a medium bowl.

In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about a few minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest.

Mix until just incorporated.

With the low mixer, gradually add the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand.

Divide evenly among the cupcake liners.

Bake until a toothpick inserted in the center comes out almost clean.

Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced Prosecco.

Top each cupcake with the buttercream. Decorate as desired.

How to Store

Mimosa cupcakes can be stored at room temperature in an airtight container for up to 2 days. They can also be stored in the fridge for up to 5 days or in the freezer for up to 3 months.

More Cupcake Recipes

• Chamomile Cupcakes with Honey Buttercream Frosting
• Pink Velvet Cupcakes
• Chai Cupcakes
• Margarita Cupcakes
• Coffee and Walnut Cupcakes

What do you think of this stunning cupcake recipe? What would you serve with these cupcakes? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Mimosa Cupcake Recipe

Print

No Ratings

Yield: 24 cupcakes

Mimosa Cupcakes

These mimosa cupcakes are the perfect blend of brunch and dessert! With Prosecco and blood orange-infused cupcake batter and orange-flavored Swiss meringue buttercream.

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

For the cupcakes:

Toggle ingredient group

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• ¾ teaspoon kosher salt
• 6 large eggs, at room temperature
• 2 cups granulated sugar
• 3/4 cup olive oil
• 1/4 cup Prosecco or any bubbling wine
• ½ cup citrus juice of your choosing (blood orange, orange or grapefruit juice)
• ¼ cup whole milk
• 1 tablespoon pure vanilla extract
• Zest of 1 blood orange

For a glaze:

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• ½ cup Prosecco

FOR THE ORANGE SWISS MERINGUE BUTTERCREAM:

Toggle ingredient group

• 5 large egg whites
• 1 1/4 cup granulated sugar
• 2 cups (4 sticks) unsalted butter, softened
• zest of one orange
• 2 tablespoons orange juice
• 1 teaspoon orange zest

Instructions

For the cupcakes:

1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
2. Sift the flour, baking powder, and salt in a medium bowl.
3. In a large bowl or the bowl of your stand mixer, beat the eggs, sugar, and olive oil until combined and the eggs are light yellow, about 3-5 minutes on medium-high speed. Add in the Prosecco, blood orange juice, milk, vanilla extract, and zest. Mix until just incorporated.
4. With the mixer on low, gradually add in the flour mixture and mix until just combined. You can finish incorporating the batter with a rubber spatula by hand. Divide evenly among the cupcake liners.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.
6. Cool cupcakes on wire racks completely. Meanwhile, you could start on the glaze and frosting.

For the glaze:

1. In a saucepan set over medium heat, cook down the Prosecco until it thickens into a syrup and reduces to about a ¼ cup.
   

For the Orange Swiss meringue buttercream

1. Whisk together sugar and egg whites in a heatproof mixing bowl set over (not in) a pan of simmering water. Whisk until warm and sugar is dissolved (mixture should feel completely smooth when rubbed between your fingers), 2 to 3 minutes. Remove from heat.
2. With an electric mixer on medium speed, whisk the egg white mixture for 5 minutes (using the whisk attachment). Increase speed to medium-high, and whisk until stiff, glossy peaks form and the meringue has cooled (test by feeling the bottom of the bowl), about 6 minutes.
3. Reduce the speed to medium and switch to the paddle attachment. Add butter, one piece at a time, beating well after each addition. Keep beating until the buttercream comes together (IT WILL). Beat in orange zest and orange juice until smooth and silky.
4. Use immediately or store in an airtight container in the fridge for up to a week.

Assembly:

1. Using a toothpick or skewers, poke holes in the cooled cupcakes. Brush each cupcake with the reduced prosecco.
2. Top each cupcake with the buttercream. Decorate as desired.

Recommended Products

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• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 274Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 49mgSodium: 142mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 4g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Mimosa Cupcakes appeared first on A Classic Twist.