Tag Archives: cupcakes

Happy Halloween! Pumpkin Spice Cupcakes

31 Oct

This was such a treat for us around the fall time, so good as a dessert or breakfast. Would go SO GOOD with coffee or tea and would be so great for a holiday party around Halloween/fall time.

Pumpkin Spice Cupcakes

Ingredients
4 eggs, slightly beaten
3/4 cup Vegetable Oil
2 cups sugar
1 (14 ounce) can pumpkin puree
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Store Bought Cream Cheese Frosting (I got lazy to make my own)

Directions
Preheat the oven to 350 degrees. Blend the eggs, oil, sugar, and pumpkin until mixed, in a bowl and set aside. Stir together the dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Move into lined muffin tins. Fill about 2/3 full. Bake for about 20 minutes or until the center of the cupcake comes out clean. Allow the cupcakes to cool fully until spreading with frosting. Decorate to your liking and serve!

Happy Halloween!

-M

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Red Velvet Sprinkles Cupcakes – Happy 4th of July!

9 Aug

The Carrottop Mom posted this Sprinkles cupcakes recipe – all credit to her!
http://www.carrottopmom.com/?p=290 

Makes 24 large, or 30 medium cupcakes
Red Velvet Sprinkles Cupcakes

Ingredients

  • 2 1/4 cups flour (I use all-purpose)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup buttermilk (or milk with 2 teaspoons lemon juice)
  • 1 ounce red food coloring** (okay, that is a lot of red food coloring!) It doesn’t change the taste, so I only use 1 teaspoon unless the red color is really important to me.
  • 4 teaspoons Pure Vanilla Extract

Cream Cheese Frosting (This has been revised to show the cream cheese and butter cold, resulting in a less runny frosting.)

  • 1 (8 ounce) package cream cheese, cold
  • 1/4 cup butter, cold
  • 2 tablespoons sour cream
  • 2 teaspoons Pure Vanilla Extract
  • 16 ounces confectioners’ sugar

Instructions

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
  3. Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean. Gently remove from oven (these are super-moist, and will collapse if you aren’t careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely. Frost with Cream Cheese Frosting.
  4. Vanilla Cream Cheese Frosting: Beat cold cream cheese, butter, sour cream and Pure Vanilla Extract in large bowl until light and fluffy. Scrape bowl, and beat again. Gradually beat in confectioners’ sugar until smooth. Once smooth, turn beaters to high (I use my Kitchenaid) and whip for 5 minutes. You may need additional powdered sugar to thicken, especially if you are wanting to pile the frosting high like I do, or use a decorating tip.
  5. Frost the cupcakes generously, and serve at room temperature! If you make these, I hope you will drop me a comment and let me know how they turned out!”My Version!


    -M