Top 12 Sweet Spot Recipes

Introduction

Craving something sweet?

Want to impress your friends or family at the next dinner party?

Maybe you just want to get your creative juices flowing?

Whatever the reason, baking is a surefire solution to any of these problems – and it’s tasty too!

So here is a list of twelve best recipes that hit that special sweet spot – and they’re super easy to follow along! From orange and chocolate glazed scones, to refreshingly sweet strawberry tarts – read on to find out how to make them and many more baked goodies!

Top 12 Sweet Spot Recipes To Try Out Today!

Who doesn’t like deserts? We all like to have a yummy cupcake, a tart or a cake every now and then!

There is no better way to spend your free time than baking, and I want to share that love.

So, without further ado, let’s get started! Delicious and fresh, these recipes will make your tea time worth the wait!

1. Cranberry Orange Cake with Cream Cheese Frosting

(Calories 756kcal | Serves 12)

Prep Time: 2 hours, Cook Time: 30 minutes, Total Time: 2 hours and 30 minutes

INGREDIENTS

For Cranberry Orange Cake:

• 2 and 1/2 cups all-purpose flour (substitute it for almond flour if you are allergic to gluten)
• 2 and 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter
• 1 Tablespoon orange zest
• 1 1/2 cup of castor sugar
• 3 eggs
• 1 teaspoon vanilla essence
• 3/4 cup milk
• 1/2 cup orange juice
• 1 cup cranberries

Ingredients for Cream Cheese:

• 2 cups unsalted butter
• 1 Tablespoon orange zest
• 8 oz cream cheese
• 5 cups of castor sugar
• 1 teaspoon vanilla essence

Ingredients for Assembly:

• Cranberries
• Orange slices (Optional)
• Thyme sprigs (Optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Grease three 8 inch cake rounds and line them with butter paper.
3. Mix all the dry ingredients first; all-purpose flour, baking powder, and salt.
4. Mix in the wet ingredients. Combine cream butter, orange zest, sugar and beat until the mixture turns frothy.
5. Add eggs one by one and mix thoroughly.
6. Add the flour mixture in the cream and egg mixture. Add milk and orange juice. Mix together.
7. Add cranberries into the cake batter and fold nicely.
8. Pour the batter into the pans lined earlier and bake for 25 to 30 minutes. Once, they are baked, allow them to cool down.
9. To make the frosting, beat the butter, add in orange zest and cream cheese till it becomes soft and fluffy. Add castor sugar and beat until it dissolves completely.
10. Time for assembly, startingwith the first layer of cake, add a layer of buttercream on the top. Place another layer on top and repeat the process until all three layers are completed. Cover the entire cake with the frosting and refrigerate for 20 minutes.
11. Take out the cake and decorate it as you wish – make some swirls, add cranberry, orange slices and thyme sprigs.

Nutrition

Calories: 756kcal, Carbohydrates: 89g, Protein: 6g, Fat: 42g, Saturated Fat: 26g, Cholesterol: 160mg, Sodium: 189mg, Potassium: 234mg, Fiber: 1g, Sugar: 66g, Vitamin A: 1435IU, Vitamin C: 7.7mg, Calcium: 103mg, Iron: 1.7mg

2. Pumpkin Cinnamon Cream Puffs

Calories 235 kcal | Serves 28

Prep Time: 30 minutes, Cook Time: 20 minutes, Total Time: 50 minutes

INGREDIENTS

Ingredients for Cream Puffs:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 eggs

Ingredients for Filling:

• 2 cups full fat cream
• 1 cup pumpkin puree (fresh or canned)
• 1 cup castor sugar
• 8 oz. cream cheese
• 1 teaspoon Maple Flavor Oil
• 2 teaspoons spice bakery emulsion

INSTRUCTIONS

1. Heat up the saucepan. Add water and butter. Add flour as soon as the butter melts. Stir the flour in the butter till it starts looking like a dough (that is when the dough starts to pull away from the pan).
2. Once the dough has cooled down, add the eggs and beat them till they are properly mixed with the dough mixture. Use a tablespoon to drop the mixture onto the baking tray.
3. Bake the cream puffs at 400 degrees F for about 20 minutes. Keep an eye on them as your oven temperature may be different than mine. They’ll look brown once they are done. This step is the most important. You need to make sure puffs come out perfect.
4. For the filling, begin by beating the cream until it forms peaks. Add other ingredients in a separate bowl and beat them. Now add in the cream along with maple and cinnamon spice flavoring and mix everything together.
5. Fill the cream puffs and enjoy.

3. Apple Cider Bundt Cake

(Calories 300 kcal | Serves 12)

Prep Time: 20 minutes, Cook Time: 50 minutes, Total Time: 1 hour and 10 minutes

INGREDIENTS

Ingredients for Cake:

• 2 and 1/2 cups of all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon powdered cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon powdered cloves
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter
• 1 1/4 cups of castor sugar
• 2 eggs
• 1 cup apple cider
• 3/4 cup applesauce
• 2 teaspoon vanilla extract

Ingredients for Topping:

• 1/4 cup castor sugar
• 1/2 teaspoon cinnamon powder
• 2 tablespoons unsalted butter

INSTRUCTIONS

1. Preheat your oven to 350°F and line and grease the 10 cup bundt pan.
2. Mix in all the dry ingredients together; flour, baking powder, soda, spices, and salt.
3. Add butter and castor sugar in a bowl. Beat these two ingredients together until they turn fluffy.
4. Add eggs one by one to the mixture and beat again.
5. In a separate bowl, mix apple cider, applesauce, and vanilla extract together. Once mixed well, add it to the bowl which contains butter, sugar and egg mixture to create the batter.
6. Add the mixture into the pan and bake for 40 to 50 minutes. Keep an eye on the cake as different ovens have different heat settings.
7. Once it is finished baking put it aside to cool.
8. For the toppings, combine the sugar and cinnamon together.
9. Top the cake off with the sugar and cinnamon blend and enjoy.

4. Peanut Butter Bundt Cake

(Calories 465 kca | 16 servings)

Prep Time: 16 minutes, Cook Time: 1 hour and 5 minutes, Total Time: 1 hour and 21 minutes

INGREDIENTS

Ingredients for Cake:

• 1 cup softened butter
• 1/2 cup peanut butter (creamy)
• 1 cup white sugar
• 1 cup brown sugar
• 5 large eggs, room temperature
• 3 teaspoons of vanilla extract
• 3 cups flour (all-purpose)
• 1/2 teaspoon salt
• 1/2 teaspoon of baking powder
• 1/4 teaspoon baking soda
• 1 cup 2% milk

Ingredients for Frosting:

• 1/4 cup butter, softened
• 2 tablespoons creamy peanut butter
• 2 cups confectioners’ sugar
• 1 to 3 tablespoons 2% milk

INSTRUCTIONS

1. Preheat the oven to 325 degrees and grease the Bundt pan.
2. In a big bowl, fold sugar with peanut butter and butter cream until they are fluffy and light. Add eggs, beating well after each addition. Then beat in the vanilla.
3. Take a bowl and whisk the salt, flour as well as baking powder and baking soda together, add to the batter alongside small portions of milk, whipping each ingredient into the mixture, until just combined. Transfer it into the prepared pan.
4. Bake for 65-75 minutes until the sides leave the pan, set aside to cool
5. For the frosting, beat the butter, peanut butter, sugar and salt in a large bowl. Beat in enough milk to achieve your desired consistency. Spread over top of cooled cake and serve.

Nutrition

Fat 22g (saturated fat) 11g, Cholesterol 98mg, Sodium 300mg, Carbohydrate 62g (43g sugars, 1g fiber), Protein 7g.

5. Ooey Gooey Lemon Blueberry Cake

(Calories 207 kcal |  Serves 16)

Prep Time: 10 minutes, Cook Time: 40 minutes, Total Time: 50 minutes

INGREDIENTS

• 1 box of pre-made lemon cake mix of choice
• 3 eggs
• 1 cup butter
• 8 ounces of cream cheese
• 1 teaspoon vanilla extract
• 2 cups of castor sugar
• Zest of 1 lemon
• 1-pint blueberries

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Take a bowl and add the cake mix along with 1 egg and a stick of butter.
3. Grease the baking pan and set it aside.
4. Beat your cream cheese in a bowl.
5. Add eggs one by one to the cream cheese, sugar, vanilla extract and remaining butter and beat well.
6. Add lemon zest and blueberries to the mix.
7. Add the batter in the pan, sprinkle with blueberries and cake it for 40 to 50 minutes depending on your microwave. The top should be fully cooked while the centre should be a bit gooey.
8. Take it out if the microwave and let it cool. Time to serve.

Nutrition

Calories: 207kcal, Carbohydrates: 45g , Protein: 2g,  Fat: 1g,  Cholesterol: 31mg,  Sodium: 248mg,  Potassium: 49mg,  Fiber: 1g, Sugar: 31g,  Vitamin A: 60IU,  Vitamin C: 2.9mg,  Calcium: 75mg,  Iron: 0.9mg.

6. Funfetti Vanilla Cupcakes

( Calories 240 kcal | serves 12)

Prep Time: 20 minutes, Cook Time: 20 minutes, Total Time: 40 minutes

INGREDIENTS

Ingredients for Cupcakes:

• 1 and 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup castor sugar
• 1 egg
• 1/4 cup yogurt
• 3/4 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup rainbow sprinkles

Ingredients for Vanilla Buttercream:

• 3/4 cup butter
• 3 cups castor sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract

INSTRUCTIONS

1. Preheat the oven to 350 degrees and line the muffin container with 12 cupcake liners.
2. Mix all the dry ingredients together in a bowl including flour, baking soda, baking powder and salt.
3. In a separate bowl, melt the butter, egg, yogurt, milk and vanilla extract. Add in the dry ingredients and mix well.
4. Add the sprinkles and fold them into the mixture.
5. Add the batter in the cupcake liners and bake for about 20 minutes. Keep aside till cool.
6. For the frosting, add butter, sugar, cream and vanilla extract. Mix well.
7. Put the frosting in a piping bag and layer it on top of cupcakes.

7. Olaf Chocolate Cupcakes with Vanilla Frosting

(Calorie 456 kcal | serves 12)

Prep Time: 45 minutes, Cook Time: 25 minutes, Total Time: 1 hour and 10 minutes

INGREDIENTS

• 12 cupcakes (pre-made)
• Orange pliable candy
• 24 Candy eyes/mini chocolate chips
• Rectangular pieces of chewing gum
• Black licorice
• 1 cup salted butter
• 1/4 cup whipped cream
• 1 teaspoon vanilla extract
• 4 cups of castor sugar
• Black food color

INSTRUCTIONS

1. Beat butter, cream and vanilla extract in a bowl until everything is combined well.
2. Add sugar into the mixture and beat until the mixture is fluffy and light.
3. Take a few spoons of the frosting in a separate bowl and add black food color to it. Mix it well.
4. Take two piping bags. Add white frosting in one and black one in the other.
5. Make a swirl with frosting on each of the cupcakes.
6. Use the candy or chocolate chips to make eyes and use the orange pliable candy for the nose. Add licorice to mimic hair and eyebrows.
7. Draw Olaf’s grin with black frosting and use the gum to mimic teeth.

8. Chocolate Valentine’s Day Cupcakes with Fluffy Frosting

 (Calories 431 kcal | Serves 24)

Prep Time: 30 minutes, Cook Time: 20 minutes, Total Time: 50 minutes

INGREDIENTS

Ingredients for Chocolate Cupcakes:

• 1 1/2 cups flour
• 2/3 cup cocoa powder
• 2 teaspoons instant coffee
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons butter
• 1 1/2 cups castor sugar
• 3 eggs
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Ingredients for Red Velvet Frosting:

• 1 pound butter
• 4 ounces cream cheese
• 1/4 cup buttermilk
• 1/2 teaspoon salt
• 5 teaspoons cocoa powder
• 1 teaspoon vanilla extract
• 6 cups castor sugar
• Red food color

INSTRUCTIONS

1. Line the muffin tins and preheat your oven to 325 degrees.
2. Mix in all the dry ingredients in a bowl and keep aside.
3. In a separate bowl, beat sugar and cream until it becomes fluffy. Add eggs, vanilla extract as well as buttermilk.
4. Pour the wet ingredients into the dry ingredients and mix well.
5. Add the batter to the cupcake liners and bake for about 20 minutes. Allow them to cool.
6. For the frosting, begin by beating the butter and cream cheese till the mixture becomes light and fluffy.
7. Add in buttermilk, vanilla extract and cocoa powder along with the red food color. Mix everything and add the frosting into the piping bag.
8. Make swirls with the red frosting on each of the cupcakes. Sprinkle with chocolate chips and enjoy.

Nutrition

Carbohydrates: 53g, Protein: 4g, Fat: 25g, Saturated Fat: 16g, Cholesterol: 78mg, Sodium: 191mg, Potassium: 162mg, Fiber: 2g, Sugar: 43g, Vitamin A: 695iu, Calcium: 51mg, Iron: 1.8mg.

9. Strawberry Citrus Cookie Tarts

(Calories 264 kcal | Serves 12)

Prep Time: 30 minutes, Cook Time: 9 minutes, Total Time: 39 minutes

INGREDIENTS

Ingredients for Cookies:

• 1/3 cup coconut oil
• 1/3 cup butter
• 3/4 cup castor sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-3/4 cups of flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Ingredients for Citrus Cream Cheese:

• 8 oz. cream cheese
• 1 tablespoon cream
• 3/4 cup castor sugar
• 1/2 teaspoons orange zest
• ¼ cup strawberries
• Blueberries
• Orange Marmalade

INSTRUCTIONS

1. Preheat oven to 350 degrees and grease the cookie baking sheets.
2. In a bowl, mix in sugar, butter and oil. Add vanilla and the egg and beat everything until smooth.
3. Add dry ingredients including flour, baking soda and salt. Mix everything well.
4. Make twelve balls for cookies. Roll the cookies and put them on a baking sheet.
5. Bake the cookies for about 10 minutes. Keep an eye on them as different ovens have different heat settings.
6. Mix all the above-mentioned ingredients for cream cheese frosting and put it in the fridge for about 20 minutes.
7. Add the cream cheese frosting onto the cookies.
8. Add the freshly cut strawberries and blueberries on top of the cream cheese.
9. Brush with marmalade and serve.

10. Orange-Glazed Scones

(Calories 331 kcal | Serves 8)

Prep Time: 35 minutes, Cook Time: 12 minutes, Total Time: 47 minutes

INGREDIENTS

For the Scones:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoons baking soda
• 1/2 teaspoons kosher salt
• 3 tablespoons sugar
• 1/4 teaspoons cinnamon
• Zest of 1 orange
• 1/2 cup cold, unsalted butter, cut into small pieces
• 1/2 cup buttermilk (do not substitute)
• 1 large egg, lightly beaten
• 2 oz. dark chocolate, chopped into ¼ inch pieces

For the Orange Glaze:

• 3/4 cups powdered sugar
• 1 tablespoon freshly squeezed orange juice
• Zest of 1 orange

INSTRUCTIONS

1. Preheat oven to 425 degrees and line a baking tray with parchment paper.
2. In a medium bowl, mix the flour, baking soda, baking powder, sugar, cinnamon, salt, and orange zest.
3. Cut up the butter and fold it until the mix resembles coarse meal.
4. Make a well in the center of the mix and add the eggs and buttermilk.
5. Stir until just combined – aim not to over mix.
6. Fold the chocolate into the mix.
7. Transfer onto a floured surface and carefully knead the mixture 5-6 times, place into an 8” tray and cut into 8 wedges.
8. Bake for 12 – 15 minutes, until the scones are golden brown, and set aside to cool.
9. For the glaze, whisk all the glaze ingredients in a bowl until smooth and drizzle over the scones and serve.

11. Raspberry Custard Kuchen

 (Calories 328 kcal | Serves 12)

Prep Time: 20 minutes, Cook Time: 40 minutes, Total Time: 1 hour

INGREDIENTS

Ingredients for Kuchen:

• 1-1/2 cups all-purpose flour, divided
• 1/2 teaspoon of salt
• 1/2 cup of butter (cold)
• 2 tablespoons heavy whipping cream
• 1/2 cup sugar

Ingredients for Filling:

• 3 cups raspberries
• 1 cup of white sugar
• 1 tbsp flour (all-purpose)
• 2 large eggs (beaten beforehand)
• 1 cup of heavy whipping cream
• 1 tsp of vanilla extract

INSTRUCTIONS

1. Preheat oven at 375 degrees and grease a 13×9 inch baking pan.
2. In a bowl, combine 1 cup flour and salt; cut in butter until the mix resembles coarse crumbs. Stir in cream.
3. Pat into the base of the baking pan and arrange raspberries on top of the crust.
4. Combine sugar and flour in a large bowl, stir in eggs, cream and vanilla and pour over berries.
5. Bake for 40 – 45 minutes until lightly browned, serve warm or cold.

12. Apricot Pinwheel Cookies

(Calories 80 kcal | Serves 60)

Prep Time: 45 minutes (plus chill time), Cook Time: 10 minutes (per batch), Total Time: 55 minutes (for first batch)

INGREDIENTS

Ingredients for Crust:

• ½ cup softened butter
• ½  cup sugar
• ½ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour – all-purpose
• ¼ teaspoon of baking soda
• 1/8 teaspoon salt

Ingredients for Apricot Mixture:

• 1-1/2 cups finely chopped dried apricots
• 2/3 cup water
• ¼ cup of sugar
• 1 tablespoon hazelnut liqueur (Optional)
• 1 cup finely chopped pecans (Optional)

INSTRUCTIONS

1. Preheat oven at 350 degrees and line greased baking paper on a baking tray.
2. In a bowl, whip the sugar with butter cream, and brown sugar until the consistency is fluffy and light.
3. Beat in the egg and vanilla.
4. Take a bowl, mix the flour, baking soda and salt; gradually whip the mixture into the cream.
5. Split the dough half and mold each half into a thick rectangular shape and wrap it up in plastic. Refrigerate the dough mixture until firm or overnight.
6. Combine the water, apricots, remaining sugar and liqueur in a saucepan – bring to a boil, stirring occasionally. Reduce the heat to medium until liquid is almost evaporated, stir in pecans.
7. On a floured surface, roll each portion of the dough into 12 x 9 inch rectangles and evenly spread the apricot mixture over both halves to within ½ inch of the edges. Roll up from the longer side, wrap it in plastic and refrigerate for 2 hours or as it firms up a bit.
8. Unwrap and cut into ¼ inch slices, place an inch apart and bake for 9-12 minutes until golden brown.
9. Set aside to cool and serve.

Conclusion

And there you have it, twelve recipes that I loved making and hope you enjoy baking them too!

Whether you’re new to baking or a veteran, there is undoubtedly no greater joy than pulling down the oven door and smelling the delicious scent of your hard work and effort. Getting to share that joy with others is also incomparable!

So if you liked any of these recipes, share them with your loved ones! The smell of baked goods always link wonderfully with nostalgic moments for all of us and almost always invokes fond memories.

Let’s spread some sweet love.

Happy Baking!