Pumpkin Spice Latte Cupcakes

Pumpkin Spice Latte Cupcakes

Spicy sweet pumpkin cupcakes with freshly ground espresso, whipped cream and caramel sauce. Convinced yet?

As Reuben and I drove home from a birthday party for my little niece (I made these for the occasion), I mentioned that I was going to eat a cupcake when we got home. “My cupcake?!” Reuben protested. I assured him there were two left.

Pumpkin Spice Latte Cupcakes

You can check out the step-by-step instructions and recipe over on the Tasty Kitchen Blog.

Hope you’re having a marvelous Monday!


Erica Lea


Carrot Cake with Maple Cream Cheese Frosting


Super-sweet cakes are definitely not my cup of tea. Ever since I was a little girl I have disliked overly sugary desserts. Often times I would refuse birthday cake and opt for plain ice cream. Of course these days I’m a little more polite. I’ll eat my share of sickly-sweet treats; but give me a perfectly sweetened dessert and I’m much happier.


The frosting is another hang-up. Gobs of powdered sugar + only a tiny bit of butter = disgusting, in my book. To balance out the sweetness, frosting needs a good measure of fat, whether it be in the form of butter, cream cheese, cream or peanut butter.


Here I give you (what I consider to be) one of the best types of cakes: Carrot Cake with Maple Cream Cheese Frosting. The actual cake doesn’t taste like sugar fluff; it has flavor and a bit of spice and it’s nice and moist. The cream cheese in the frosting makes it pleasantly tangy and the maple syrup and vanilla give it a lovely flavor.

What do you think? Do you prefer your desserts with less sugar, or do you have a major sweet tooth?


In keeping with my lower sugar preference, I cut out some of the sugar both in the cake and the frosting. If you have more of a sweet tooth than I do, you can go ahead and put in the full amount of sugar.

Of course I had to use half whole-wheat flour.

The original recipe called for nuts, but since Reuben prefers his desserts without them, I only put them on top.

Because I have always wanted to try it, I halved the recipe and baked the cakes in two 6-inch pans. I have provided the full-sized recipe below, but if you want to make a cute cake, just cut everything in half and bake in smaller pans.

Carrot Cake with Maple Cream Cheese Frosting | Printable Page | Makes 10-12 servings

Adapted from The Joy of Baking and Smitten Kitchen


For the Cake:

  • 3/4 pound raw carrots (preferably organic), peeled and finely grated (about 2 1/2 cups)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (preferably ww pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 4 large eggs
  • 1 1/4 cups granulated sugar
  • 1 cup coconut oil, melted and cooled, or any other flavorless oil
  • 2 teaspoons pure vanilla extract

For the Maple Cream Cheese Frosting:

  • 2 (8 oz.) packages cream cheese, room temperature
  • 1 stick butter, room temperature
  • 1 cup organic confectioners’ sugar
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon pure vanilla extract


For the Cake:

1) Preheat oven to 350° F. Butter two 9-inch cake pans and line the bottoms with circles of parchment paper.

2) In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3) Using a stand mixer or a hand mixer, beat the eggs until frothy, about a minute. Slowly add the sugar & beat until thick and light colored, about 3-4 minutes. Add the oil in a slow steady stream. Beat in the vanilla. Add the flour mixture and mix just until incorporated. Fold in the grated carrots.

4) Equally divide the batter between the two prepared pans (I weighed the batter for precise measurement). Bake in preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out clean.

5) Remove from oven and allow the cake to cool, in the pan on a wire rack, for about 5-10 minutes. Turn the cakes out of the pans onto a cooling rack and allow to cool completely before frosting.

For the Maple Cream Cheese Frosting:

1) Beat the cream cheese and butter together until fluffy.

2) Sift the powdered sugar over the cream cheese/butter mixture and mix until well combined. Add the maple syrup and vanilla extract and beat until combined.


Cinnamon Roll Cake with Maple Cream Cheese Frosting


Some days, you just need a recipe that doesn’t call for fancy ingredients. You don’t have any specialty items on hand, but you still want to bake something utterly scrumptious.



This cake definitely fits the bill. A soft, cinnamon-scented batter is filled with buttery, sugary swirls. Top it off with a drizzle of maple and cream cheese frosting, and you have one delicious treat.




The original recipe called for a powdered sugar glaze. I much prefer a less-sweet cream cheese based frosting. So I made up a recipe for drizzly maple-cream cheese frosting.

As per my usual substitutions, I used whole wheat flour in place of most of the AP flour, and maple sugar instead of brown sugar. I also added a bit of cinnamon to the cake batter to enhance the flavor. You can add pecans to the topping, but I didn’t have any on hand, so I left them out. Besides, my husband doesn’t like nuts in baked goods.



Cinnamon Roll Cake with Maple Cream Cheese Frosting

Adapted from Divine Baking | Printable Page | Makes approximately 8 servings



For the cake:

  • 1 cup whole wheat flour
  • 1/2 cup AP flour
  • 1/8 teaspoon salt
  • 1/2 cup maple sugar, demerara, sucanat, rapadura, or brown sugar
  • 2 teaspoons baking powder
  • 3/4 cups whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoons pure vanilla extract
  • 1/4 cup (1/2 stick) butter, melted

For the topping:

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup maple sugar or sweetener of choice
  • 1 tablespoons AP flour
  • 1 1/2 teaspoons cinnamon
  • 6 tablespoons chopped pecans, optional

For the maple cream cheese frosting:

  • 4 oz. (1/4 lb.) cream cheese, softened
  • 3-4 tablespoons pure maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 1-2 tablespoons whole milk


1) Preheat oven to 350 degrees F. Grease a round cake pan.
2) In a large bowl or in the bowl of a stand mixer, whisk together the whole wheat flour, AP flour, salt, sugar, and baking powder. In a small bowl, combine the milk, egg, and vanilla. Beat into the dry ingredients until well combined. Slowly stir in the melted butter. Pour batter into prepared pan.
3) In a large bowl, mix the softened butter, maple sugar, flour, cinnamon and pecans (if using) until well combined. Drop evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.
4) Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done.
5) Beat the cream cheese with a hand mixer until smooth. Slowly add the maple syrup and vanilla. Add a few tablespoons of milk, if necessary, so the frosting can be drizzled. While the cake is still warm, drizzle the frosting on top. Serve warm or at room temperature.



40 Responses to “Cinnamon Roll Cake with Maple Cream Cheese Frosting”

  1. How much fun did you have typing ‘husband’ on your blog for the first time? ;)

    Cake looks delicious! :)

  2. Erica Lea says:

    DessertForTwo: Haha! It was awesome typing that out. Before I shared my dad’s insights about the food I cook, now I get to share my husband’s!

  3. Haha, I was just about to write exactly the same thing as the commenter above!

    This looks great, though – interesting to turn a yeasted dough into a cake dough. Yum.

  4. Elizabeth says:

    So I have this in the oven right now! Just what this pregnant woman was craving :)
    Thanks!! Can’t wait for it to finish cooking!!


    sold. on my way over. :)

  6. Hah! Love the ‘my husband….’! And *love* the look of this cake… :)

  7. This looks really lovely! It reminds me of a Finnish cake called “Boston cake” (I have no idea where the name comes from) :-)

  8. Yum! This would be so good for breakfast, or a snack, or whenever for that matter. :-) The glaze makes it for sure. And my husband doesn’t like nuts in baked goods either. :-p

  9. That looks fantastic. The cream cheese glaze over top looks really beautiful and I love the cinnamon and maple combo. Yummy! Plus I love that you use whole wheat flour :)

  10. I adore coffee cake! Love that you added cream cheese instead of the overly-sweet sugary glaze it usually has.

  11. Carol says:

    This looks amazing…a definite one to make. Congrats on your recent marriage!! :)

  12. Esther says:

    Mmm. This looks heavenly! I can see my brothers mouths watering already:-)

    Thanks for the recipe!

  13. Maria says:

    I am drooling! This looks so good!

  14. Ali says:

    Drizzly maple cream cheese frosting…..uh, yum!! That sounds fantastic :D

    If you’d like, I wanted to invite you to share your best recipes over at my new party, Recipe Sharing Monday at Jam Hands. I’m going to be featuring my favorite submissions during the week and I’d love it if you’d join in the fun. :O)

  15. Katrina says:

    This cake sounds lovely! I’ve never baked with maple sugar before, but it sounds super tasty. Great recipe!

  16. Two thumbs up for your glaze alteration, I think your version sounds absolutely delicious :) Ive seen this kind of recipe around a few times but not many of them have looks anywhere near as tempting as yours! Gorgeous photos indeedy

  17. Love love love this!!! Breakfast fit for a queen. :-D

  18. Cinnamon rolls and cake are about two of my favorite things so of course I am drooling all over my keyboard, yum!

  19. Anything with maple and nuts, is a perfect food!

  20. Ooooh, this looks fabulous! It has all the components of ooey gooey cinnamon rolls without all the hard work of kneading and rolling out the dough! Thanks for sharing, Erica! :-)

  21. What a great, delicious idea. I love cinnamon rolls so I can only assume I’d love this cake. The maple cream cheese icing sounds divine. Thanks for sharing this!

  22. laura says:

    wow, this looks amazing! can’t wait to try – thanks for sharing!

  23. Mmm.. that looks divine and I am with your husband – I hate nuts, especially on cakes :)

  24. cat says:

    This looks so incredible! I love all things cinnamon and this looks like a satisfying way to cure the cinnamon swirl craving.

  25. Katie says:

    What a unique idea for a cake! This looks amazing.

  26. […] Cinnamon Roll Cake with Maple Cream Cheese Frosting (Cooking for Seven) I am 100% sold that this can be my breakfast, lunch & dinner for an entire weekend. Amazing! […]

  27. Ally says:

    Delicious! xo

  28. This looks amazing! Yum! Wish I had this for breakfast right now!

  29. Karen Thompson says:

    This looks wonderful. I like the “use what I have” concept…so often a trip to the store is required. Love your site…found it by way of “Brown Eyed Baker”.

  30. I feel the same way about the frosting… I always replace powdered sugar glaze with cream cheese-based something when I’m doing cinnamon rolls. Good call!

    Enjoy this treat with your new hubby! So fun :)

  31. GingerCan says:

    I have been looking forever for a site with recipes made with natural sugar and natural ingredients! I am so excited and can’t wait to try some! Thank you!

  32. Mrs C says:

    Oh this looks heavenly!! I could have with my morning cup of jo right now!!! What do you think of this fun recipe for Meditteranean kabobs…easiest appetizer ever!

    Recipes Fashion Marriage

  33. […] Cinnamon Roll Cake with Maple Drizzle, from Cooking for Seven […]

  34. Kim says:

    This cake is amazing, I made it on the weekend and would definitely make it again, I used only brown sugar, that’s all i had and doubled the cream cheese icing, I have an obsession with it, I love this cake

  35. […] Cinnamon Roll Cake With Maple Cream Cheese Frosting From Cooking For Seven […]

  36. I stumbled apon your blog when looking for some cinnamon maple bread recipes. I’m finding LOTS of recipes I must try… this being one of them. Looks so yummy… I’m not sure if I should make this cake or your Cinnamon Bread today… tough choice!

  37. […] Cinnamon Roll Cake adapted from Cooking for Seven […]

  38. Kim says:

    Oh my goodness! This is going on my Fall Baking List!! Thank you so much for sharing this.

  39. […] undomestic feel like baking, which means I’ll be looking for something to put in my crockpot. This cake sounds good, or maybe this one (we found blueberries yesterday). I can’t decide. But this […]

  40. […] From, Cooking For Seven:  Cinnamon Roll cake with maple cream cheese frosting This entry was posted in breakfast, dessert, recipe on September 29, 2011 by […]

Maple & Pecan Banana Cake

Last weekend, we went camping. When we returned, I found three VERY ripe bananas in the refrigerator. I knew something needed to be done with them before they were completely useless, but I just didn’t feel like baking banana bread.

So I made banana cake instead! I knew from the get-go that I wanted the cake slightly more healthy (surprise surprise!) than the original recipe. So I swapped whole wheat flour for the AP flour and used maple syrup in place of the brown and white sugar. To compensate for the maple syrup, I increased the flour by 1/4 cup.

This recipe was very forgiving, even with all of my crazy substitutions. The cake was moist and flavorful and rose beautifully in the oven.

The original recipe instructed me to serve the cake with slightly sweetened whipped cream. Since I don’t take orders from recipes very readily, I just served it with Maple Cream Cheese Frosting and sprinkled it with some toasted pecans.


Maple & Pecan Banana Cake

from How to Bake by Nick Malgieri


For the Cake

  • 12 tablespoons (1 1/2 sticks) butter, softened
  • 1 cup pure maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher or sea salt
  • 2 3.4 cups (11 ounces) whole wheat pastry flour
  • 1 cup mashed, not pureed, bananas
  • 3/4 cup milk or buttermilk

For the Frosting

  • 1 eight-ounce package cream cheese
  • 1/2 cup (1 stick) butter, softened but still firm
  • 3 tablespoons maple syrup
  • 1/4 teaspoon vanilla extract
  • 3/4 cup toasted pecans, for garnish


To make the cake:

1) Preheat the oven to 350°. Butter a 13×9-inch glass baking dish and line the bottom with parchment paper.

2) In the bowl of a stand mixer or using a hand beater, cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for 5 minutes more, or until very light. The butter and maple syrup may separate slightly.

3) Beat in the eggs, one at a time, beating well after each addition. Scrape the bowl and beaters occasionally. Beat in the vanilla.

4) In a medium bowl, whisk together the  flour, baking powder, baking soda, and salt. Add to the butter mixture along with the milk and bananas. Beat on low speed just until combined.

5) Scrape the batter into the prepare pan and bake for approximately 35 minutes, or until the cake is well risen and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack, removing the paper, and allow to cool completely.

To make the frosting:

1) In a medium bowl, beat the cream cheese until smooth. Add the butter, maple syrup, and vanilla and beat until smooth.

2) Store in the refrigerator until serving. If the frosting becomes too hard, let it sit a room temperature until spreadable.

To serve the cake:

Cut the cake into desired sized pieces. Spread with frosting. Garnish with toasted pecans. Serve immediately.

Makes approximately twenty-four 2-inch squares


Orange Poppy Seed Cake

You may recognize this recipe from a previous post – Our Christmas Brunch. It was buttery and a little crunchy from the poppy seeds, but not so rich as to make one sick. Perfect for brunch or a light dessert.

Sister Amanda liked it so much that she decided to serve it at our Girl’s Party.

Of course, we substituted whole wheat pastry flour for part of the AP flour. And we served ours with a mixture of cream cheese and orange zest. I’m not a big fan of sugar syrup.


:: Orange Poppy Seed Cake ::



  • 3/4 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 sticks (1/2 pound or 8 ounces) unsalted butter, at room temperature
  • 1 cup Demerara or granulated sugar
  • 3 eggs
  • One 8-ounce container of sour cream
  • 1/2 cup poppy seeds

Orange Cream Cheese Topping:

  • 4 oz cream cheese
  • 4 tablespoons butter
  • 2-3 tablespoons maple syrup
  • 2-4 tablespoons heavy whipping cream
  • 1 tablespoon orange zest
  • 1 tablespoon fresh orange juice


For the Cake
1) Grease a 9″ springform pan. Line the bottom with greased wax paper cut to size. Preheat oven to 350° F.

2) Whisk together the flour, baking powder, and baking soda. Set aside.

3) Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the mixture is very light, about 5 minutes. Beat in the vanilla. Add the eggs, one at a time, making sure to beat the batter until it is smooth after each addition.

3) Decrease speed to low and add half the flour mixture. Stop the mixer and scrape the sides with a spatula. Beat in the sour cream followed by the rest of the flour mixture. Fold in the poppy seeds to give the batter a final mix.

4) Scrape the batter into prepared pan and bake for about an hour or until the cake is golden brown and a toothpick inserted in the center comes out clean.

For the Topping

1) In a medium bowl, beat the cream cheese with a hand mixer until smooth. Add the butter and beat until smooth.

2) Add the maple syrup, 2 tablespoons of cream, orange zest, and orange juice. Beat until smooth. Taste and add more maple syrup, if needed. Add more cream if necessary to achieve the desired consistency.

A Party

Last Friday us girls hosted a party for a few friends. It was so much fun to quickly throw a menu together. Join me for a look at our splendid little party.



:: The Menu ::



Piped Deviled Eggs

Cheese and Crackers


Creamy Onion Soup with Croutons


Chicken Salad Sandwiches on Toasted Bread


Fruit Salad


Vanilla Rice Pudding with Whipped Cream

Poppy Seed Cake with Orange Cream



Creamy Onion Soup, made by yours truly. 🙂

Janna made these delicious Chicken Salad Sandwiches, served on buttered, toasted bread.

Sister Amanda prepared these cute little deviled eggs. They were seasoned just right.

We decided to serve the fruit salad in tea cups. They looked so elegant.

We played a delightful little game. It is a Scandinavian tradition to place one almond in the rice pudding. Whoever finds the almond is promised to be the next to marry.

Breanna found the almond.

Amanda also made poppy seed cake. We served it with orange cream.


Are you hungry yet? I promise to give you at least a few of these recipes. For now, I must away and roll out tortillas for supper. How prosaic. 😉

Would you like to see more photos of our party? Stop by my photo blog.


Devil’s Food Cake

Monday was my sister’s Birthday. I knew she would like chocolate cake in some form, so I made her this. It is a very good basic chocolate cake recipe for you to play with. Frost with mocha icing and fill with vanilla pudding, or frost with peanut butter frosting, or transform it into a Coffee Toffee Trifle (as we did for my sister’s Birthday), or whatever you please!

My version is slightly healthier (surprise!) than the original recipe. I substituted half of the AP flour with whole wheat, and used a natural sweetener in place of the refined granulated white sugar. And it came out of the pan so easily, even without the use of parchment paper. This is certainly a keeper.


:: Devil’s Food Cake ::


Adapted from The King Arthur Flour Baker’s Companion


  • 12 tablespoons (1 1/2 sticks, 6 ounces) butter
  • 1 1/2 cups Sucanat, Rapadura or Demerara sugar
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons  pure vanilla extract
  • 1 cup (4 ounces) Whole Wheat Pastry Flour
  • 1 cup (4 1/4 ounces) all-purpose flour
  • 3/4 cup (2 1/4 ounces) natural cocoa powder
  • 4 large eggs
  • 1 1/2 cups (12 ounces) milk or water


  1. Preheat oven to 350° F. Grease and flour two 9-inch round cake pans, two to three 8-inch round pans, or a 9 x 13-inch sheet cake pan.
  2. In a large bowl, cream the butter, sugar, salt, baking soda, and vanilla until fluffy and light, about 5 minutes. In a separate bowl, whisk together the flour and cocoa.
  3. Add the eggs to the butter mixture one at a time, beating well after each addition. With the mixer on low, blend 1/2 of the flour mixture into the butter mixture, then half the milk, another third of the flour, the remaining milk, and then the remaining flour. Scrape the bottom and sides of the bowl with a rubber spatula as needed.
  4. Divide the batter evenly between the pans. Bake for 30-35 minutes ( a bit longer for the sheet cake, shorter for the 8-inch pans), or until a cake tester inserted into the center comes out clean, and the sides of the cake begin to pull away from the pan.
  5. Remove the cakes from the oven. Allow to cool for 5 minutes in the pan, then remove to wire racks to cool completely. Wrap the cake in foil and store at room temperature or in the freezer.