5 Summer Dessert Recipes

Here are 5 Summer dessert recipes, from nectarine layer cake to apricot tart and raspberry cupcakes. You can also get ready to bake French desserts such as Tarte Tropézienne or a Fraisier !

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Chocolate Banana Mini Cakes

This recipe for moist chocolate banana mini cakes is the perfect way to use up ripe bananas.

After chocolate chip banana cookies, here come chocolate banana mini cakes. I'm just thinking about those poor ripe bananas, you know. I want you to use them up, and making these chocolate banana cakes is the perfect way to do just that.
Chocolate and banana is a well-known flavor pairing, and these mini cakes showcase just how amazing a pairing it is. You could also use a muffin pan to make these chocolate banana cakes.
These chocolate banana mini cakes stay soft and moist, even after a couple days left on the kitchen counter.


Let me know in the comments if you make these chocolate banana mini cakes ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !

See other banana recipes.
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Here's the recipe for chocolate banana mini cakes :

Chocolate Banana Mini Cakes
by A Cup Of Sprinkles
Adapted from Marsha’s Baking Addiction

This recipe for moist chocolate banana mini cakes is the perfect way to use up ripe bananas.

Cook time : 20 to 25 minutes
6 mini cakes

Ingredients :
85g of flour
25g of cocoa powder
75g of sugar
1 tsp of baking powder
1/4 tsp of baking soda
1/8 tsp of salt
1 ripe banana, mashed
120g of plain yogurt
1 small egg
2 tbsp of vegetable oil
1 tsp of vanilla extract

Instructions :

Preheat the oven.

Whisk together the dry ingredients (flour, cocoa powder, sugar, baking powder and baking soda), and set aside.

In another bowl, mix the banana, yogurt, egg, oil and vanilla extract.

Mix in the dry ingredients.

Grease (and/or line with baking paper) a mini loaf pan and divide the batter evenly (about ¾ full). Bake for 20 to 25 minutes (150°C/180°C), until a toothpick inserted in the middle comes out dry.

Let cool for a few minutes before taking the chocolate banana mini cakes out of the pan.

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The Best Vanilla Cupcakes Ever

This recipe makes the best vanilla cupcakes ever : they stay soft & moist for days ! They'll be the perfect base for any cupcake creations you come up with !

I've shared my favorite chocolate chip cookie recipe, now it's time to share my favorite vanilla cupcake recipe !
I've tried a lot of vanilla cupcake recipes in the past, but I'd never be happy with them : the cupcakes wouldn't taste the way I wanted them to, or they'd dry out in a day. Then I found this recipe from LilieBakery ; I tested the recipe once, but the order in which I was supposed to add the ingredients didn't really work. The cupcakes still ended up tasting amazing, so I knew I had to try the recipe again, and this time I added the softened butter at the end, instead of mixing it with the eggs and sugar, as that's what I'd had trouble with the first time. Success ! I had finally found the perfect vanilla cupcakes recipe !

This recipe is the one I used for these raspberry mascarpone cupcakes. You might also recognize the cupcakes in these pictures as the ones from this 2 ingredients chocolate buttercream recipe post. This recipe for vanilla cupcakes also pairs up wonderfully with mascarpone whipped cream frosting !
These vanilla cupcakes stay soft and moist for days ! I actually left one, uncovered, on the kitchen counter to see how long it'd stay soft and delicious, and four days later it hadn't dried out !


Here's how to make the best vanilla cupcakes ever :

VANILLA CUPCAKES
by A Cup Of Sprinkles
Adapted from LilieBakery

This recipe makes the best vanilla cupcakes ever : they stay soft & moist for days ! They'll be the perfect base for any cupcake creations you come up with !

Cook time : 25 minutes
12 cupcakes

Ingredients :
100g of flour
2 tsp of baking powder
1 pinch of salt
2 eggs
100g of sugar
1 tsp of vanilla extract
100g of softened butter

Instructions :

Preheat the oven.

In a bowl, whisk together the flour, baking powder and salt. Set aside.

Beat the eggs, sugar and vanilla together.

Mix in the dry ingredients. Add in the softened butter and, using a hand mixer, beat on medium speed until well combined.

Line the cupcake pan with baking cases, and fill them with about 1 1/2 tablespoon of batter (about halfway).

Bake for about 20 to 30 minutes, until the cupcakes are a golden color, and a toothpick inserted in the middle comes out clean. Let cool before frosting.

Let me know in the comments if you make these vanilla cupcakes ! You can also share a picture on Instagram by tagging @acupofsprinkles and using the hashtag #acupofsprinkles !
See other cupcake recipes.
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Raspberry Mascarpone Cupcakes

These vanilla cupcakes have a delicous raspberry filling and a light and fluffy mascarpone frosting.

Spring is here !
Even though we've had low temperatures and I'm still wearing jumpers, we are in late April, so it is technically Spring. That means I'm ready for recipes that include fruits. Chocolate cake is for Winter, raspberry anything is for Spring and Summer.

These raspberry filled cupcakes were made a couple days after my birthday, as an excuse to use up the leftover mascarpone frosting I used for my birthday cake (being the cake baker in the family means you have to bake your own cake). Also, the raspberry filling is amazing and I needed more of it in my life. So, yep, these cupcakes are the result of all that.

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