Category: Cupcakes/Muffins

Cinnamon Roll Muffins {Vegan Option}

Not-too-sweet muffins with a few simple swirls of cinnamon throughout. Just like a warm comforting cinnamon roll in muffin form!


Aren’t these muffins adorable? They look like exactly like a cinnamon roll transformed into a muffin. Instead of waiting for a yeast dough to proof and rise, these quickbread muffins are quick and no fuss, which means you get to eat them sooner!


I have to admit, I’m not the first person to think of these. I saw pictures online and decided I had to make them and also put my own spin on them. These muffins can very easily be made vegan. You can also add a cream cheese frosting, but I decided to opt out and keep them vegan.


Instead of just having a little swirl of cinnamon on top, I decided to add one in the middle so it would be more like eating an actual cinnamon roll. I also altered the recipe a little bit to make these more suitable as a grab and go breakfast or snack. They’re fluffy, cinnamon-y, and not too sweet. Since they’re in the wrapper, these muffins are also super portable!


Vietnamese Coffee Cupcakes

Fluffy coffee cupcakes with a condensed milk frosting, built to match the components of a Vietnamese coffee.

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Vietnamese coffee is one of my favorite coffees ever. The coffee itself is quite strong and bitter, so they use condensed milk to act as the cream and sugar, and it is SO GOOD. Especially, on a hot summer day, Vietnamese coffee is the perfect drink.

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I wanted to recreate cupcakes that captured Vietnamese Coffee. These cupcakes have a strong coffee flavor, and the frosting isn’t too sweet, is creamy, and easy to pipe.

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Pumpkin Maple Cupcakes with Spiced Cream Cheese Frosting

Wonderful pumpkin cupcakes sweetened with maple syrup and topped with a tangy frosting!


I am jumping on the fall recipes train extremely late. I’m sorry but while everyone was making apple-this and pumpkin-that, I’ve still been stuck in summer. We’ve even recently bought a basil plant (which, unfortunately, is dying).


Back in April, before I started blogging, I was all pumpkin. I was going through several cans of pumpkin puree a month, adding it to my oatmeal and smoothies wherever I could get the chance. So lately I’ve been feeling all pumpkin-ed out.