My approach to baking focuses on delivering healthier, all natural desserts...

Welcome to Adrienne´s Classic Creations

Our Desserts

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With Sugar

Regular Bundt & Layer Cakes With Sugar


This Sweet Citrus bundt cake has lightly sweetened honey, crushed pineapple, lemon, orange, and is dusted with powder sugar.


Great for Diabetes


This delicious classic cheesecake uses a no sugar added strawberry swirl filling. Our No Sugar Added cakes provide the right amount of healthy calories!


All Natural Sugar Replacement Baked Goods


This sugar free Chocolate layer cake is ideal for the chocolate lover in you. Complete with a chocolate, cream cheese icing, we promise you there in no sugar free after taste - ever, in any of these items.

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about The Company

Whether you are in the mood for sugar replacement carrot-ginger cake, no sugar added strawberry swirl cheesecake, or a tasty sugar replacement lemon glaze bundt, you should experience how good "healthier" really is. My sugar replacement baked goods have less calories than sugar, are diabetic friendly, and actually taste better than regular sugar.Thank you for visiting my Internet home: please remember to visit me on Facebook and check out my blog. Wholesale customers can contact me at Thank you for visiting my Internet home: please remember to visit me on Facebook and check out my blog. Wholesale customers can contact me at


Baking Tips


  1. Cupcake batter is a little more forgiving than muffin batter, which needs to be beaten gently. I beat cupcake batter using an electric mixer and muffin batter by hand with a wooden spoon.
  2. Use paper liners in cupcake pans for easy clean up.
  3. Choose cupcake pans that are as deep as your paper liners. A pan that is not as deep will cause the cupcakes or muffins to bake up and over the side, creating a big top - nice on a muffin but not so easy to frost on a cupcake.
  4. Mist the If you want to make some great cupcakes and muffins, keep these 6 classic tips in mind! top of the cupcake pan lightly with vegetable oil spray so the cupcakes or muffins don't stick to it.
  5. Use a scoop to portion just the right amount of batter into each cupcake liner. A standard ice cream scoop holds about 1/3 cup of batter, enough for a 2 ½ inch cupcake. A smaller scoop will fill a mini pan with 1 & ½ to 2 tablespoons of batter. Using a scoop with a spring-action lever that sweeps across the scoop's bottom and removes the batter makes cupcake assembly a mess-free breeze. Fill cupcake liners about two thirds to three quarters full, depending on the recipe.
  6. If you can find a short metal spatula, you can use it to run around the edges of the cupcakes after baking, making removal easy. And a small spatula makes frosting the little cupcakes a real pleasure.

Maple and Cream Cheese Cupcakes


  • 1 package (18.25 ounces) vanilla cake mix, Duncan Hines
  • 1 cup evaporated milk, Carnation
  • 1/2 cup pure maple syrup
  • 1/3 cup canola oil
  • 3 eggs
  • 1 1/2 teaspoons imitation maple flavor
  • 1 can (12 ounces) whipped cream cheese frosting, Duncan Hines
  • 1 cup plus 2 tablespoons powdered sugar, sifted
  • 1/2 cup coarsely chopped glazed pecansLorem ipsum dolor sit amet, consectetuer adipiscing elit. Donec odio. Quisque volutpat mattis eros. Nullam malesuada erat ut turpis. Suspendisse urna nibh, viverra non, semper suscipit, posuere a, pede.

    To Prepare

    1. Preheat oven to 350 degrees. Line twenty-four 2 ½ inch muffin cups with paper bake cups; set aside
    2. In a large mixing bowl, beat cake mix, evaporated milk, ¼ cup of the maple syrup, the oil, eggs, and maple flavor with an electric mixer on low for 30 seconds. Scrape down side of the bowl; beat for 2 minutes on medium. Spoon batter into prepared muffin cups, filling each about two-thirds full.
    3. Bake for 16 to 20 minutes or until a toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
    4. In a medium bowl, stir together cream cheese frosting, powdered sugar, and the remaining ¼ cup maple syrup until smooth. Frost cooled cupcakes with maple cream cheese frosting. Sprinkle with chopped glazed pecans.
    5. Takes 20 minutes to prep; 16 minutes to bake. Makes 24 cupcakes.

"This is the best cake I have ever tasted! Thank you for making my celebration so special."

Sara B. - Philadelphia, PA.