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Sugar & Sparrow

Lifestyle and Cake from Portland Oregon

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striped buttercream cake by sugar and sparrow

July 12, 2019 · In: Featured, Tutorials

How To Create Striped Buttercream Cakes With A Cake Comb

Ever since I picked up this set of cake combs from my local JOANN, I have been absolutely obsessed with making striped buttercream cakes. Before cake combs became part of…

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homemade cake flour recipe

July 10, 2019 · In: Cake Basics, FAQ, Recipes

Homemade Cake Flour Recipe

There’s a reason why the majority of my cake recipes call for cake flour instead of all-purpose (aka plain flour). The short answer is that cake flour is what makes…

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lemon cake with cream cheese buttercream

July 8, 2019 · In: Cake, Featured, Recipes, Seasonal, Spring, Summer

Lemon Cake With Lemon Cream Cheese Buttercream

We spent the 4th of July bbq-ing with friends, and this year I thought I’d bypass the star spangled cake designs and flavors all together. Instead, I reached for the…

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beach cupcakes by sugar and sparrow

June 24, 2019 · In: Featured, Lifestyle, Seasonal, Summer, Tutorials

The Cutest Beach Cupcakes

Summer is finally here and I could not be more thrilled about it! Probably because where I live, this is the only season where we have three pretty consecutive months…

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honeycomb tutorial

June 20, 2019 · In: Featured, Seasonal, Spring, Summer, Tutorials

DIY Candy Melt Honeycomb For A Bee Cake

I recently had the opportunity to create this bee-themed cake for Thistle & Lace, and as I was during the design planning process I knew I had to incorporate honeycomb…

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floral sheet cake tutorial

June 13, 2019 · In: Featured, Seasonal, Spring, Tutorials

Floral Sheet Cake Tutorial

My momma was the queen of birthday sheet cakes. She baked them in her favorite casserole dish and served them up for every one of my birthdays as a kid,…

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banana split cupcakes recipe

June 12, 2019 · In: Cupcakes, Featured, Recipes, Seasonal, Summer

Banana Split Cupcakes Recipe

Hooray that it’s nearly summertime! It’s my favorite time of year, mainly because Portland gets sunny and so picturesque. I just want to be outside 24/7 soaking it all up!…

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fault line cake tutorial

May 30, 2019 · In: Uncategorized

Sprinkle Fault Line Cake Tutorial

There’s a serious sprinkle trend happening on Instagram, and I’m not even sure who came up with it! I’ve been marveling over sprinkle fault line cakes for weeks now, and…

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thistle and lace cake toppers

May 29, 2019 · In: Lifestyle

Bee Themed Cake with Thistle & Lace Cake Toppers

Whether you’ve got a wedding, birthday, anniversary, or anything to celebrate with cake, one thing is for sure: a custom cake topper will make it extra special, effortlessly! My favorite…

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buttercream floral cake tutorial

May 27, 2019 · In: Featured, Seasonal, Spring, Tutorials

Buttercream Painted Floral Cake

It’s no secret that I love painting with buttercream. It makes the perfect medium for spatula painted cakes, abstract styles, and this entirely new artistic expression (for me): impressionist florals….

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circus animals party cake

May 20, 2019 · In: Featured, Tutorials

Striped Buttercream Circus Animals Party Cake

In my memories of childhood snacks, Circus Animals were an extra special treat. My eyes still get wide when I see the iconic pink and white frosted cookies covered in…

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geode cupcake toppers by sugar and sparrow

May 13, 2019 · In: Decorations & Garnishes, Featured, Recipes, Tutorials

Mini Geode Cupcake Toppers Tutorial

I’m really dazzled by geodes (who isn’t?!) and have been dying to make some sort of geode-inspired edible creation for quite some time now. So when JOANN sent me these…

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Pumpkin Biscoff Cake Recipe

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no bake eggnog cheesecake recipe by sugar and sparrow

No-Bake Eggnog Cheesecake with Biscoff Cookie Crust

chocolate chip cookie dough cake recipe with edible cookie dough

Chocolate Chip Cookie Dough Cake

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@sugarandsparrowco

LEMON CUPCAKES 🍋 after about a dozen recipe tes LEMON CUPCAKES 🍋 after about a dozen recipe tests, this one is everything I could want in a lemon cupcake! Fluffy-yet-moist, bursting with natural lemon flavor, and absolutely irresistible topped with lemon cream cheese buttercream. 

Full recipe (with frosting) linked in my bio + at https://sugarandsparrow.com/homemade-lemon-cupcakes/

INGREDIENTS:
1 Cup (132g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 Cup (60ml) whole milk, room temperature
3 Tbsp (45ml) lemon juice from 1 medium lemon
3/4 Cup (150g) granulated sugar
3 Tbsp (42g) unsalted butter, room temperature
2 Tbsp (30ml) vegetable oil
2 large eggs, room temperature
1 tsp pure vanilla extract

INSTRUCTIONS:
1. Preheat the oven to 350ºF (177ºF) and line a standard cupcake pan with 12 paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. 
3. In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer and large bowl), add the lemon zest to the sugar and mix on low speed until fragrant and well combined, about 1 minute. Meanwhile, combine the lemon juice with the milk and set aside. 
4. Add the butter to the lemon-sugar mixture and cream on medium speed until and combined, about 2 minutes. Add the vegetable oil and beat until light and creamy, about 3 minutes. Scrape down the bowl and paddle as needed.
5. Mix in the eggs one at a time on low speed, then add the vanilla and turn the mixer to medium speed for one minute.
6. Turn the mixer off and add the flour mixture all at once. Mix on low speed until just combined, then slowly pour in the lemon-milk mixture. Mix until just combined, about 30 seconds.
7. Divide the batter equally between the liners and bake for 14-18 min. Cool, then top with frosting of your choice (link in bio for lemon cream cheese frosting)�
#lemoncupcakes #creamcheesefrosting #lemon #cupcakes #cupcakedecorating
April in my kitchen 🌸 I published 5 NEW recipes April in my kitchen 🌸 I published 5 NEW recipes on my site, baked my Oreo cupcake recipe for a fundraiser and found it was just as delicious as I remember, and filmed/photographed 3 recipes that will be on my blog in May (Lemon Cupcakes, Lemon Cream Cheese Buttercream, and No-Bake Marbled Strawberry Cheesecake) 🥰 

Comment “APRIL” to get all the available recipes and stay tuned for more! 

#bakersofinstagram #springbaking #cakedecorating #cupcakes #bakinglove
SHEET PAN COOKIE CAKE 🍪 slice it warm for a fud SHEET PAN COOKIE CAKE 🍪 slice it warm for a fudgy chocolate chip cookie OR let it settle into a moist and chewy cookie cake that’s perfect for decorating! My fave vanilla buttercream + sprinkles turn this giant chocolate chip cookie into the perfect birthday cake alternative at the end 🥳
⁣
Full recipe + decorating ideas at https://sugarandsparrow.com/sheet-pan-chocolate-chip-cookie-cake/
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, melted⁣
1 1/3 Cups (267g) packed light or dark brown sugar⁣
1/2 Cup (100g) granulated sugar⁣
3 large eggs⁣
1 Tbsp pure vanilla extract⁣
1 tsp baking soda⁣
1 tsp cornstarch⁣
1/2 tsp salt⁣
3 Cups (398g) all purpose flour⁣
2 Cups (350g) semi-sweet chocolate chips⁣
⁣
INSTRUCTIONS⁣
1. Preheat the oven to 350ºF (177ºC). Grease and line a 13×18 inch sheet pan.⁣
2. In a large bowl, add the brown sugar and granulated sugar. Melt the butter in the microwave and pour it over the top of the sugars. Whisk together until uniform. Add the eggs and vanilla, then continue whisking until uniform. Whisk in the baking soda, cornstarch, and salt.⁣
3. Add the flour and use a silicone spatula to fold it in until smooth cookie dough forms. Reserve 1/2 Cup of the chocolate chips and set them aside, then fold the remaining 1 1/2 Cups of chocolate chips into the cookie dough.⁣
4. Place the chocolate chip cookie dough onto the prepared sheet pan and use an offset spatula to spread it all the way to the edges in an even layer.⁣
5. Bake the cookie cake for 14-16 minutes, until it looks golden brown on the edges and set. 
6. Enjoy warm or let it cool and decorate with vanilla buttercream and sprinkles! ⁣
⁣
#cookiecake #chocolatechipcookies #sheetcake #birthdaycake #cakedecorating
STRAWBERRY CUPCAKES 🍓based on my beloved strawb STRAWBERRY CUPCAKES 🍓based on my beloved strawberry layer cake recipe, this cupcake version is just as moist yet fluffy and bursting with natural strawberry flavor! Between the mix of fresh strawberries in the cupcakes + freeze-dried strawberries in the frosting, the flavor is out of this world 🚀

Full recipe link in my bio (with strawberry buttercream) + at https://sugarandsparrow.com/strawberry-cupcakes/

STRAWBERRY CUPCAKES
Yield: 14 cupcakes

INGREDIENTS:
5 oz (143g) fresh or frozen strawberries
1/3 Cup (80ml) whole milk, room temp
1 1/2 Cups (158g) sifted cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbsp (85g) unsalted butter, room temp
1 Cup (200g) granulated sugar
2 large eggs, room temp
3 Tbsp (45g) sour cream, room temp
1 tsp vanilla extract
1 drop pink food coloring (optional)

INSTRUCTIONS: 
1. Puree the strawberries using a food processor (you’ll have about 1/2 cup of puree), then place into a saucepan over medium-low heat. Bring to a simmer, then cook for 10-15 min, stirring occasionally, until you have 1/4 cup. Refrigerate until room temp.
2. Preheat oven to 350ºF (177ºC) and line a standard cupcake pan with liners.
3. Whisk together the sifted cake flour, baking powder, baking soda, and salt and set aside.
4. In a stand mixer w/ paddle attachment (or hand mixer + large bowl), whip the butter on high for 2 min. Add sugar and beat for 2 min, until light and fluffy. Turn the mixer to low and add the eggs one at a time, then add the vanilla and sour cream, turn the mixer to high and beat for 1 min. Meanwhile, whisk together the strawberry puree, whole milk, and food coloring (if using).
5. Turn the mixer off and add all of the dry ingredients at once. Mix on low until just combined, then add the strawberry milk mixture until just combined, about 30 seconds.
6. Fill the cupcake liners 2/3 full and bake for 14-18 minutes. Cool completely before topping with strawberry buttercream (full recipe linked above). 

#strawberrycupcakes #strawberrycake #pinkcupcakes #strawberry #cupcakes
COFFEE BUTTERCREAM (recipe below)☕️ this frost COFFEE BUTTERCREAM (recipe below)☕️ this frosting has AMAZING coffee flavor, is so easy to decorate cakes with, and pairs beautifully with so many flavors (chocolate, vanilla, or any cake flavor you’d want to turn into a latte). 

All my cake pairing suggestions are linked in my bio or at https://sugarandsparrow.com/coffee-buttercream-recipe/ 

COFFEE BUTTERCREAM⁣
Yield: 2.5 Cups⁣

INGREDIENTS⁣
1 1/2 tsp instant coffee or espresso powder⁣
1 1/2 Tbsp whole milk, room temperature⁣
1 Cup (226g) unsalted butter, room temperature⁣
3 1/2 Cups (420g) powdered sugar⁣
2 tsp pure vanilla extract⁣
Pinch of salt⁣

INSTRUCTIONS⁣
1. Combine the instant espresso/coffee with the whole milk and set aside. In the bowl of a stand mixer, beat the butter on high until creamy and smooth (about 5 minutes), scraping down the bowl and paddle a few times in between.⁣
2. Turn the mixer to low and add the powdered sugar a few cups at a time, scraping down the bowl and paddle between intervals. Add the vanilla, the coffee/espresso milk mixture, and salt. Mix on low until fully incorporated, about one minute.⁣

#coffeebuttercream #buttercream #frosting #coffeecake

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