Have you ever been baking something you just knew was going to be delicious?
That was the case with these cupcakes. As soon as I licked the batter off my finger I knew they were magic.
I was right.
Soft, moist and full of spices. They were the perfect dessert to bring to a pumpkin carving get together with family.
I topped them with a double batch of super fluffy French Icing that I whipped the crap out of and finished ‘em off with some cute fall inspired leaf sprinkles.
We had such a fantastic time hanging out with my family (some of which we hadn’t seen or spent time with in way too long) I thoroughly enjoyed every minute.
It didn’t hurt that it was an autumn inspired event since I love everything fall!
The above photo is one of my absolute favorites, ever. My beautiful little girl, Sierra carving her pumpkin (all by herself!) Plus my handsome boys, Jon and Gage and of course littlest love, Mila enjoying themselves. <3
If you know me at all you know I couldn’t bring just one dessert!
So I also whipped up these awesome Cookie Sandwiches & Candy Corn Fudge
AND I got to tote my cupcakes around in my nifty new cupcake holder- holds 24 cupcakes and is shaped like a giant cupcake, right up my alley… (thanks for the gift babe, you know me too well!)
So I did totally cheat and use canned pumpkin for this recipe but I fully intend to make it again and use fresh.
I also put an OBSCENE amount of spices in the batter… I love me some spices!
This recipe was adapted from Annie’s Eats and I may even adapt it a little more next time… I’ll keep you posted
Pumpkin Spice Cupcakes
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
3 tsp. ground cinnamon
1 tbls. All spice
1 tsp pumpkin pie spice
1/4 tsp ground nutmeg
1 tsp. salt
1 (15 oz.) can pumpkin puree (or 1 1/2 cups fresh)
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs
Preheat the oven to 350°F.
In a medium bowl, sift or whisk together the flour, baking soda, baking powder, spices and salt. Set aside.
Blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two or three additions, mixing just until incorporated. Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.
Again, I doubled this frosting recipe (leaving out the Oreo crumbs) and piled it on. Delish!
My beautiful little boy turned 2 yesterday! Gage is such a special soul. I don’t think there’s anyone who’s met him that didn’t fall in love a little bit. Gage has an ASD (Autism spectrum disorder) and doesn’t usually like crowds but this birthday was so great for him. He really took part in the fun and even had a sincere interest in opening his presents. But I have to say, more than anything, he loved his cupcakes! He’s always a sucker for Mama’s cupcakes (and all my other baked goods!)
I set out to make him something extra special, and extra decadent – just the way he likes ‘em!
They really came out AMAZING… And so fun to photograph! (Obviously!)
I love these little bitty cupcake bites!
The Oreo baked inside makes these cupcakes extra special but the icing recipe I used is very special to me.
Almost every family birthday party (both immediate and extended) as far back as I can remember had a request for French Icing. Seeing as it’s always been my favorite, I knew right away it would be the icing I’d make for Gage on his birthday! It’s a not-too-sweet lick-your-fingers-clean kinda icing that my family traditionally paired with spice cake at our gatherings but it really is delicious on anything! I stayed true to the original recipe with the exception of adding Oreo crumbs. Delicious! I’m extremely excited to share it and I sincerely hope you try it, with or without the Oreos!
For the cup cakes:
2 cups sugar
2 cups flour
3/4 cups cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 package instant chocolate pudding
1cup sour cream
1/2 cup oil
1 tablespoon vanilla extract
1 cup boiling water (or strong brewed coffee – I would have used this but my coffee maker isn’t working!)
24 Oreo cookies, with one side twisted off and reserved for the frosting.
Preheat oven to 350. Line cupcake pans.
In a large bowl whisk together sugar, flour, cocoa, baking powder, baking soda, salt and pudding mix. Add oil, eggs sour cream and vanilla. Beat on medium speed until well blended (about 2 minutes) Continue beating while slowly adding in the boiling water. Beat about 30 seconds after adding the water.
Put the Oreo with one side twisted off cream side up and fill cupcake liners about 1/2 way. Bake 15-20 minutes or until a toothpick comes out mostly clean. Let them cool completely on cooling rack.
* I had extra batter after 24 cup cakes. I made cup cake bites using mini Oreos. I also used some mini Oreos as a garnish.
For the icing:
1 cup milk
3/4 cup flour
1/2 cup butter -at room temperature
1/2 cup Crisco
3/4 cup sugar
1 tsp vanilla
24 Oreo cookie tops -crushed
Place milk in a small saucepan. Sprinkle the flour over the milk, 1/4 cup at a time and whisk until smooth. Place the saucepan over low heat and stir constantly until the mixture becomes thick pulls into a ball. Remove from the heat and put ball into a bowl. Place plastic wrap directly on the surface of the mixture and tuck around it to make sure there is no exposed parts. Refrigerate until cooled to room temperature or colder (at least 30 minutes). In a large bowl, cream the butter and Crisco. Add the cooled flour milk mixture and beat until well blended. Mix in the vanilla. With the mixer on medium speed, gradually add the sugar and then continue to beat the icing a
fter adding the sugar for an additional 10-12 minutes until noticeably whiter and creamy. Add Oreo crumbs and mix until just blended.
These were the most fun thing to make! I’ve seen them a few times when browsing around the food corners of the net and always thought they were SO beautiful. They are also incredibly fun to eat! Due to a bum ankle I have to pick my battles when it comes to prep time and since these take a lil time to assemble I opted to use a boxed cake mix but you can certainly use your favorite from scratch white cake recipe as well. I wanted something ‘cloud like’ for the frosting and this light and dreamy cream cheese icing fit the bill!
Sierra (my daughter) had a lot of fun adding each color to get it just right.
Try really hard not to eat all of them before you even finish frosting them.
Gage (my son) was a pretty big fan too!
Rainbow cup cake batter:
1 white cake mix
2 egg whites
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
Whipped Cream Cheese Icing:
- 1 (8 ounce) package cream cheese
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Combine all ingredients in a bowl and beat on medium speed about 2 minutes
Divide batter according to how many colors you are using.
Use gel food coloring to color batter to desired intensity.
To get a layered stripe put a spoonful of each color in the cupcake one at a time. The batter is thick and it won’t spread on it’s own. I set out a little bowl of water and dipped a finger in the water and then gently spread the batter out. The water helps the batter not to stick to your fingers.
Bake them according to the package or recipe instructions or until a toothpick comes out clean. Let cool completely.
For the icing:
In a small bowl beat whipping cream until stiff peaks form and set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth and light, then fold in whipped cream.
Pipe icing onto cupcakes & serve immediately. Refrigerate left overs. (If any make it! )