Light Lemon Blueberry Cupcakes
These light lemon blueberry cupcakes are fresh and bright in flavor, but lightened up. So go ahead – have seconds!
These light lemon blueberry cupcakes are fresh and bright in flavor, but lightened up. So go ahead – have seconds!
These little delights are quick and easy to make, and you’d never know they were healthier! At just 3 WW SP each, they’re a perfect sweet bite.
This vanilla almond buttercream is so simple to make and is good on literally anything. With notes of vanilla and almond, it’s a delicious twist on a classic buttercream.
This rainbow swirl cake is way easier than it looks – a little food coloring goes a long way in creating a magical, swirly cake. Perfect for any celebration!
Make frosting without any butter using Greek yogurt for a protein-packed, lightened up base.
This banana cake tastes like banana bread, topped with a sweet and salty frosting that’s sure to wow.
This cake tastes like a stack of blueberry pancakes drenched in maple syrup. Instantly transport yourself to a cozy Sunday morning with this recipe.
Light and fluffy almond cake is filled with a tangy strawberry jam and topped with a light-as-air frosting in this strawberries and creme cupcake.
This cake is bursting with lemon and berry flavor, made with less sugar than a traditional lemon pound cake.
Chocolate peanut butter cake meets sweet and salty frosting for a cake that’s as rich and delicious as it is beautiful.
Cookies and milk gets a fun new twist in this totally gluten free cake. Light, fluffy, topped with frosting “milk” and crushed cookies – slice up and serve this delicious cake to wow just about anyone!
Move over banana bread – there’s a new use for bananas. This cake has a dense yet fluffy banana chocolate swirl cake that’s filled with peanut butter frosting and topped with a rich chocolate frosting.
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