what should i bake?

Ayudame!  We have a happy retirement lunch at work on Friday for the sweetest lady ever, and I promised to bring cupcakes.  I haven’t baked in a while, so I’m going overboard with ideas.  Most of these recipes yield a dozen, so which ones should I make?

-Apple Struessel Cupcakes?

-Honey/Walnut Cupcakes? (Based of this yummy Greek dessert called melomakarona)

-Pineapple/Citrus Cupcakes?

-Vanilla Cupcakes? (Believe it or not, I’ve never made a vanilla cupcake of vanilla frosting)

-Red Velvet Cake Balls? (The ever-present staple)

Mini Microwavable Pumpkin Cheesecakes

As we all know it’s Fall, so I’m ODing on all the Fall flavours!

I must admit, whoever thought to start making desserts in the microwave is a genius!

It saves on so much time, equipment and gas for my oven!

So today’s quick and easy microwavable dessert is a Mini Pumpkin Cheesecake!


Mini Microwavable Pumpkin Cheesecakes


  • 1 Tbsp cream cheese
  • 2 tbsp sugar
  • 2 tbsp pumpkin puree
  • vanilla extract, few drops
  • 1/4 C All Purpose flour
  • 1/8 tsp baking powder
  • pinch of ground cloves
  • 2 tbsp soy milk
  • 1 tbsp brown sugar

Streussel Topping

  • 1 tbsp butter
  • 2 tbsp flour
  • 1 tbsp brown sugar
  • 1/4 tsp cinnamon


  1. In a mug soften 1 tbsp of cream cheese in microwave, about 5 seconds. You don’t want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in pumpkin, vanilla (just a tiny bit, we’re talking drops), flour, baking powder, and pinch of salt and cloves; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
  2. Want struesel? I skipped this step and used vanilla ice cream but if you want: In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and 1/4 tsp cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand (appetizing, eh?) and all ingredients are combined, pour on top of cake batter in mug.
  3. Cook in the microwave for 50-80 seconds depending on your microwave. At 1 minute 11 seconds, my microwave cooks it perfectly. It looks like it’s going to puff up over the side and overflow, but it won’t. You don’t want to overcook it and things tend to get ugly fast in the microwave. I suggest cooking it 50 seconds, and then in 10 second intervals checking after each interval until done. Eat while it’s still warm.