Category Archives: Baking

Summertime Tequila Margarita Cupcakes

Summertime means toes in the water and butt in the sand and a Tequila Margarita cupcake in hand. These Cuervo-ed cupcakes are all you need to round out your Margaritaville themed summer bash.

It is Friday folks!

That means we made it through another week and it is time to celebrate!

It is five o’clock somewhere and if you haven’t broken out the tequila yet, maybe you should go ahead and do that. Today I’m making heavily alcoholic Tequila Margarita Cupcakes with a Tequila Lime Butter Cream Icing.

 

Tequila topped in tequila! Yes siree!

Summer brings on all the fun festivals and fiestas. This Tequila Margarita cupcake is sure to be a crowd pleaser wherever you may be headed.

Now, I have made Margarita Cupcakes several different ways but this is by far the most…should I say lush? The first time I attempted concocting the perfect Margarita cupcake, I made a purely lime based cupcake with a Tequila Butter Cream Icing  . Well, that was nice and all but the lime flavor wasn’t very strong and it didn’t make me think of Jimmy Buffett when I took a bite.

Today, I present to you the new and improved Tequila Margarita Cupcakes specially concocted for that perfect tequila margarita taste.

Start by preheating your oven to 350 degrees. This is another recipe where we will be keeping our Wet Ingredients from our  Dry Ingredients.

In a large bowl, whisk together the dry ingredients of flour, baking powder and salt. Place this bowl to the side for a moment while we prepare the Wet Ingredients.

In a large mixing bowl, pour the sugar and lime zest.  Now the idea here is to get your sugar all limed up. (I start singing “Put the lime in the sugar bowl and shake it all up.”) You can press it with a fork or your fingers or whatever you’ve got until the sugar is fully mixed with lime oils. If you have a paddle attachment, use it to mix in your butter, eggs and vanilla extract until smooth.

Put the lime in the sugar bowl and shake it all up! Click To Tweet

This recipe calls for buttermilk. Sometimes, when I plan ahead, I have buttermilk on hand.

Other times, I do not and I still want my Tequila Margarita cupcakes!

So, I improvise. That is really what cooking is all about anyways.

To make your own improvised buttermilk, you will need white vinegar and regular milk (whole or 2% would work best). Take one tablespoon of white vinegar and then fill your measuring cup with milk until it reaches a full cup. Stir and let it sit. It will look chunky and separated. That it actually what it is supposed to look like believe it or not.

It isn’t time for the buttermilk yet but if you needed to make your own like I did, it will need to sit for a few minutes and now is a good time to do that.

Your mix doesn’t look like cake mix yet and that’s okay. It is going to look a lot funnier before it gets better. Add in the lime juice and tequila. Yay tequila! That’s our favorite part, right? Mix on medium speed and scrape down the sides occasionally. The sugar will want to stick to the walls. Don’t let it.

Alright, now time for those Dry Ingredients. Pour a third of the mix in with the tequila mixture. Then pour half of the buttermilk in. I just leave my mixer turning while I’m alternating between the two. Just make sure to have your mixer on a slower setting so you don’t fling flour everywhere. Then add another third of the flour mix, followed by the rest of the buttermilk, and finishing with the flour. Just make sure it is mixed in well before moving to the next ingredient. I found this batter to be thicker than some of my other recipes.

To make your presentation pristine, line your tins with paper cupcake liners. I like to use yellow or green to go with the traditional margarita color. I spray them with cooking spray too and it makes the paper easier to remove.

Oh! I almost forgot, I found this nifty little tip on Pinterest and it really works. Place a little rice in the tin underneath the liners and it helps to prevent the bottoms of your cakes from getting all oily. This is especially helpful if you’ve decided to use  adorable little liners.

Fill the cups 3/4 of the way full and place in oven for about twenty minutes. Typically, I only fill my tins 2/3 full but this is a denser cake and they do not rise the same as other cakes. A toothpick inserted will come out  with very few crumbs when removed.

Let those Cuervo-ed cupcakes cool while you prepare the icing.

What better way to top a drunken cupcake than with a drunken icing? Let me tell you, this is the best icing I think I’ve ever made. I’m not just tooting my own horn. I mean I’ve experimented a lot in my kitchen and this has been one of the most successful experiments thus far.

 

One of my absolute favorite things to do in the kitchen is to experiment! This means adding flavors together that are unexpected or it could mean I didn’t have the ingredient I was supposed to have and I had to improvise.  Improvising is a totally acceptable way to make any recipe your very own.

Often I cook and bake on a whim and I am not running out to a store to pick up something for one freaking recipe.  I am sure you are familiar with that feeling too. You get really excited for a recipe and then while you’re reading over the ingredients you start making a mental grocery list of what you may not have on hand.

Well, my answer to this is just to fake it until I make it. If i don’t have that particular ingredient, I just add in a few things I think will correspond with the flavors. I take what I have and I make it work. Previously , I’ve made tequila butter creams that required meringue, or triple sec or a number of other ingredients.

I mention this because this recipe has some ingredients that I wouldn’t expect to be common in most households. I tend to collect liqueurs for just such experiments in the kitchen and to develop new flavor combinations. However, I thoroughly encourage you to look around and see what else you have that might work just as well. I don’t only encourage it, I promote it. Please share with me any of the alterations you make while baking these delicious Tequila Margarita Cupcakes. Leave a comment below, even if you have to substitute the tequila!

This icing uses your favorite tequila, an orange liqueur and a key lime liqueur to round out that delicious margarita flavor.

In a small bowl, mix those together with the salt and set aside.

In a large mixing bowl, cream the butter and the shortening. I use the whisk attachment on my Kitchenaid mixer to help get that smooth creamy consistency. Let your mixer spin on medium speed for about two minutes and that should do the trick.

 

Man, I love my Kitchenaid mixer with attachments. I have been baking for a long time but I actually did not acquire my Kitchenaid until just a few years ago. Providing a custom cake for a wedding and a friend meant I was paid with a Kitchenaid. How awesome is that?! I know that upfront it may seem pricey, but I promise it is worth every penny!

Now that the butter and shortening are smooth, add in 3 cups of powdered sugar. Add it in one cup at a time and make sure it is well blended before adding the next.

Now it is time to  beat in your liquids. The icing will look really wet but we are about to thicken it up. And like the witch in Hansel and Gretel, we are going to thicken it up with sugar. The remaining powdered sugar is added one cup at a time and beaten until the mixture is well blended. The icing will be light and fluffy.

 

If you notice, your icing is a creamy beautiful white. That is well and good for icing but when I think margaritas I think of that tropical fluorescent lime green color. Eight to ten drops of Neon green food coloring provided  the color I desired. This is baker’s choice really. If you want white, go with white. I wanted Neon Green, so I went with Neon Green. If you want Barney purple, go with Barney purple (but you’re going to need some other food colors for that).

As for garnishing these bad boys, I had an extra lime or two left over from the cupcake recipe and decided to zest the top and then add a slice of lime. By the way, I think dipping the lime in the icing and then sucking it off while biting the lime is absolutely delicious. It has the sweet and sour combination down to perfection. Also, who can have tequila without sucking on a few limes?

Be safe out there this summer. Soak up the sun and dip your toes in the waves. I hope you enjoy these delectable Summertime Tequila Margarita cupcakes. Let me know that you love them by sharing this recipe with your friends!
Tequila Margarita Cupcakes
Print Recipe
Completely inspired by your favorite summer cocktail Margarita, this extra boozy Tequila Lime Cupcake is topped with a Tequila Lime Butter Cream to make the perfect Tequila Margarita Cupcake.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Tequila Margarita Cupcakes
Print Recipe
Completely inspired by your favorite summer cocktail Margarita, this extra boozy Tequila Lime Cupcake is topped with a Tequila Lime Butter Cream to make the perfect Tequila Margarita Cupcake.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
20 minutes
Ingredients
Tequila Margarita Cupcake
Tequila Lime Butter Cream
Servings: cupcakes
Instructions
Tequila Margarita Cupcake
  1. Preheat oven to 350°. In a large bowl, whisk together the dry ingredients of flour, baking powder and salt. Set aside.
  2. In a large mixing bowl, mix sugar and lime zest together until sugar is well coated in lime oils. With a paddle attachment, mixing on low to medium speed, add in butte, eggs and vanilla extract until smooth.
  3. Add lime juice and tequila to butter and egg mixture. The consistency will be very wet. Mix on medium speed and scrape sides as necessary to keep the sugar from sticking.
  4. Alternating between the flour mixture and the buttermilk, add a third of the flour mix to the butter and egg mixture. Mix thoroughly. Then add half of the buttermilk.
  5. Add another third of the flour mixture and mix thoroughly then the remaining half of the buttermilk.
  6. Finish by adding the last third of the flour mixture. Mix on medium to high until all ingredients are well mixed. This will be a thick batter.
  7. Fill lined cupcake tin about 3/4 full. Bake for 20 min or until toothpick comes out clean.
Tequila Lime Butter Cream
  1. In a small bowl stir together the tequila, both liqueurs and salt, and set aside.
  2. In a large mixing bowl with the whisk attachment, beat the butter and shortening on medium speed for about 2 minutes until smooth.
  3. Add three cups of powdered sugar to the butter mixture one cup at a time. Make sure powdered sugar is well blended before adding the next cup.
  4. Add tequila mixture to butter and sugar mixture. Beat on low to medium speed. The icing will be very wet.
  5. Add remaining powdered sugar one cup at a time, mixing well between each cup.
  6. Beat icing on medium to high until it is light and fluffy. Stir in food coloring with a spatula if desired.
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Black Bean Chocolate Cupcakes with Date Syrup

Happy Friday Guys!

It is a new year and there are so many new things going on! I had planned to start this year with resolution friendly recipes for all of us trying to lose weight in the new year. I was looking at all sorts of vegan recipes that called for butter substitutes and flour substitutes and something called a Flax egg. I’ve used Flax seed before but never did that seed turn into an egg. Anyway, needless to say, I did not feel those particular recipes did us any favors for the flavors we want to be enjoying in the new year.

Black Bean Chocolate Cupcake with Date SyrupWhen I worked in retail years ago, I had a coworker that was on Weight Watchers and would always bring in cakes with substitutions like black beans or applesauce. Those were some delicious cakes. Don’t knock it until you try it. In my efforts to provide you with health friendly options AND not lose any taste, I whipped up these delectable little morsels. They are super fudgey chocolatey bites and the perfect size in mini muffin form.

Black Bean Chocolate Cupcake with Date SyrupAnother one of my resolutions is to get this house clean! Captain and I started working on the kitchen, cleaning out all those plates, pots and pans that haven’t been used int he last six months. This Black Bean Chocolate Cupcake is also clean house friendly. More specifically, it is dishes friendly. Everything is mixed up right in the blender so you don’t have to worry about pulling out the Kitchenaid for this one.

Black Bean Chocolate Cupcake with Date SyrupWhen I moved down, I didn’t bring my blender because it had quit working properly and Captain and I had almost double of everything else. Well, on our little kitchen cleaning crusade, I got to meet his blender. I’m pretty sure it is from the seventies. I don’t mean the older eighties model that had a row of buttons with one orange one that you pressed for different speeds. No, I mean, further back than that. This thing has two knobs. One knob is labeled with low, off, and high in that order. The second knob is a timer for blending up to sixty seconds. I’m surprised something didn’t blow up when I was blending my black beans. It made a really loud noise and I still had to remove the top and spatula dance around the blades to make sure everything was mixed. But alas, all black bean chunks were well blended with no black bean pieces remaining.

Black Bean Chocolate Cupcake with Date Syrup Black Bean Chocolate Cupcake with Date Syrup

In the blender, which I hope yours is younger than you are (I don’t think I can say the same), mix up your black bean mixture with the black beans and peanut butter first. Then add in the banana, cocoa powder, honey and vanilla. Just keep blending, just keep blending… Occasionally, while the blender is off, you may want to scrape down the sides and around the blades to make sure everything gets mixed in well.

Black Bean Chocolate Cupcake with Date Syrup Black Bean Chocolate Cupcake with Date Syrup

The batter is super thick and you’ll want to make sure you smooth out the tops before sticking them in the oven. The cupcakes don’t change shape so if they go in with funny looking peaks, they come out with stiff funny looking peaks. It definitely makes drizzling the date syrup over them interesting.

Black Bean Chocolate Cupcake with Date Syrup Black Bean Chocolate Cupcake with Date Syrup

Are you still having doubts? Little Cupcakeasaurus Rex tried one and said, “There’s caramel and peanut butter…. and Twix.” The salty chocolate cupcake with the sweet date syrup does create an almost candy bar effect in your mouth. Chewy, chocolatey, salty, sweet, what more could you ask for?

Black Bean Chocolate Cupcake with Date Syrup

This Black Bean Chocolate cupcake proves that we don’t need sugar to make life taste sweeter. Apparently, we don’t need flour, milk or eggs either. I’ll still stay away from the Flax eggs but I hope you enjoy the chocolate goodness of these Black Bean Chocolate cupcakes.

Black Bean Chocolate Cupcake with Date syrup
Print Recipe
Rich fudge like chocolate cupcakes with a sweet date syrup drizzle. No eggs, butter, milk or flour are used in this recipe.
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Black Bean Chocolate Cupcake with Date syrup
Print Recipe
Rich fudge like chocolate cupcakes with a sweet date syrup drizzle. No eggs, butter, milk or flour are used in this recipe.
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 mini cupcakes 20 minutes
Cook Time
20-25 minutes
Ingredients
Black Bean Chocolate Cupcakes
Date syrup
Servings: mini cupcakes
Instructions
Black Bean Chocolate Cupcakes
  1. Preheat oven to 325 degrees.
  2. In a blender, blend black beans and peanut butter until smooth and there are no black bean chunks. Add in banana and blend.
  3. Add in cocoa powder, honey, baking powder and vanilla extract and blend until smooth. While blender is off, scrape down the sides and edges with spatula to make sure everything is well mixed.
  4. Put about a tablespoon of batter in a lined mini muffin tin. The batter is thick and cupcakes will maintain same shape throughout baking. Bake at 325 degrees for 20-25 minutes. A toothpick should come out mostly clean though the cupcakes are very fudgey.
Date Syrup
  1. In a small saucepan heat on high the dates and water. Bring to a boil.
  2. Add honey and maple syrup and stir constantly. Continue to stir as the syrup thickens and keep the dates from sticking to the bottom.
  3. Reduce heat to low and let the syrup simmer and thicken. Spoon syrup over Black Bean Chocolate Cupcakes and enjoy.
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Drunken Carolina Cake

Hey guys!

I’m sure you’re wondering what the heck I’m talking about by a “Drunken Carolina” Cake but I promise I’ll get to that in a minute.

I recently had a conversation with one of my readers about providing more recipes for those with less time on their hands. Now, honestly, I have a soft spot in my heart for recipes from scratch. Some of the many recipes I run across online that require a box cake mix just make me sad. I think a big part of this is that our society has become so accustomed to picking things up from the store that we’ve tricked ourselves into thinking the box mix is easier or cheaper. But, in reality it is not.

I’m sure you’re thinking well a box mix is just $1.89 and less hassle. Funny you should say that though because plenty of those box mixes still require eggs, oil and sometimes even milk. The only thing it has replaced is the flour, sugar and flavoring which are usually things you already had on hand prior to the $1.89 box. The box still requires you to mix and bake it, which all from scratch recipes require as well. There are even recipes and Pinterest pins out there on how to improve a box cake mix by making it taste more like it is from scratch. Seems pretty silly if the from scratch version ends up being easier and cheaper from the get go.

So that is the end of my rant on box cake mixes. Since I do listen to my readers though and take their advice to heart, (because let’s face it, I want to give you what you want) I have decided to add something to the lineup for the new year. Many of you are aware I used to be a single working mom for a good five years or so. During that time, I didn’t feel like I had the time nor energy to make many or anything from scratch. I’ve been in those shoes and understand those shoes. On Mondays, I am going to start posting Minute Monday recipes. These are recipes and life hacks that I discovered the hard way while working a full-time job, going to school online and raising my son by myself. They are specifically designed for you to enjoy and have just as much heart and soul in them as my from scratch recipes because I’ve been there. I know how hard it is to provide healthy, delicious food when your feet ache from being on them all day. I also know that specific anxiety of bringing something delicious to the work potluck that still looks pretty when you’ve had maybe an hour to whip something together the night before. I’ve got your back.

Drunken Carolina Cake

What better way to start off my Minute Monday rant about box cake mixes  than with a super easy delicious box cake mix recipe? I love the irony guys, I really do. I will preface this one by saying this is not a “minute” recipe. It is fairly easy but because of the unique shape of this cake it does take longer than average to bake.

 

This particular cake has a little story behind it. My soon to be mother in law, who Little Cupcakeasaurus Rex has lovingly named Grams Cracker (apparently we have a thing with naming people after food) shared with me a recipe that she wanted me to try out. It was referred to as a “Baked Alaska” cake. I like to be fairly accurate in the naming of my flavored cakes because, well, I feel it is important for you to know what exactly you are sinking your teeth into. I have never had a Baked Alaska dessert so I looked it up to learn what we were attempting to recreate in cake form.

Drunken Carolina Cake Drunken Carolina Cake

From a little Google Fu, I discovered that Baked Alaska is pretty much layers of different ice creams covered with meringue and then blow torched. Keywords: ice cream, meringue, and blow torch. This “Baked Alaska” cake recipe on the other hand, had zero of those key words anywhere in the recipe. This was my red flag that this particular recipe was really inappropriately named and I had the responsibility of fixing it.  So I changed some key ingredients in the recipe and decided to name it after home. Does it necessarily have anything to do with North Carolina? Nope. Is the liqueur used in the cake made in North Carolina? Nope. Did I maybe just inappropriately name my own recipe? Maybe, but it is so delicious you won’t care what state it was named after.Drunken Carolina Cake

There are two things that are necessary for this recipe that maybe not everyone will have on hand. One is a stainless steel dome-shaped mixing bowl. I just mean that it is deeper than it is wide. Also, a bread knife with a serrated edge will be helpful for this recipe too.

Take two boxes of Devil’s Food cake box mixes and prepare almost as it directs on the box. EXCEPT, instead of adding water, you will replace that with Kahlua. I mixed the batter in a separate bowl than the one I was baking in. Then, grease and flour the stainless steel mixing bowl and pour the Devil’s Food cake batter in. This will bake at 325 degrees for about an hour and a half. If the top is the least bit questionable, add another 10 minutes until a toothpick inserted comes out mostly clean.

Drunken Carolina Cake

I learned the hard way on this one. I took it out too early the first time. Removed it from the bowl and everything and then I noticed a little crack in the side of the cake. The next thing I know I have an oozing lava cake all over my kitchen.

When you pull it out of the oven, go ahead and turn the bowl upside down on a cooling rack but leave the bowl on just to hold everything in place.

Drunken Carolina CakeWhen cool, you may need to level out the bottom of the cake by cutting some off with the serrated knife. The cake should form a good-looking dome. With the same knife cut three layers into the cake that are approximately even width apart. Set each layer to the side.

In a small microwave safe bowl, microwave 1/2 cup of mini semi-sweet chocolate chip pieces. Only  heat for a few seconds each time and then stir until smooth to prevent from burning the chocolate.

Drunken Carolina Cake Drunken Carolina Cake

In a large mixing bowl, beat one package of cream cheese until smooth and creamy. Add in one cup of powdered sugar and the melted chocolate until well blended. Then, with a spatula fold in two cups of whipped cream and add in a 1/2 cup of mini chocolate chips.

Drunken Carolina Cake

Spread the cream cheese mixture evenly between the three layers, and end with the top of the dome cake. Frost the completed dome with the remaining whipped cream. Now, I’m in Florida and of course my Cool Whip wasn’t wanting to cooperate. The cake was still delicious of course but my sad whipped cream was melting down the sides of my cake.  Just remember to let the whipped cream completely thaw before you try to frost the cake. My melted cream I felt spoke volumes for how warm this winter has been and I couldn’t imagine a Drunken Carolina cake any other way.

Drunken Carolina Cake

Drunken Carolina Cake

Though this cake takes a couple of hours, it is well worth it and makes a huge impression. Everyone loves the dome, what can I say? I hope you enjoy it as much as we did for dessert at our New Year dinner party. Let me know if your family creates a new cake variation and we can name it after your home state too!

 

Drunken Carolina Cake
Print Recipe
A twisted take on a "Baked Alaska" cake. Layers of Devil's Food cake with Kahlua added and divided with a chocolate cream cheese mixture and frosted with whipped cream.
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Drunken Carolina Cake
Print Recipe
A twisted take on a "Baked Alaska" cake. Layers of Devil's Food cake with Kahlua added and divided with a chocolate cream cheese mixture and frosted with whipped cream.
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Servings Prep Time
1 cake 30 minutes
Cook Time
90 minutes
Ingredients
Servings: cake
Instructions
  1. Preheat oven to 325 degrees.
  2. In a large mixing bowl, follow the instructions for the Devil's Food cake mix except replace the water with Kahlua.
  3. Grease and flour a dome shaped stainless steel bowl. Pour batter into floured bowl and bake on 325 degrees for 90 minutes. If the top wobbles at all, bake for an additional ten minutes or until a tooth pick comes out mostly clean from the center.
  4. Once cake cools, cut into three even layers with a serrated blade.
  5. In a microwave safe bowl, heat for a few seconds at a time a 1/2 cup of mini chocolate chip morsels. Add a few seconds at a time until the chocolate mixes smooth.
  6. In a mixing bowl, beat the cream cheese and powdered sugar together until creamy and smooth. Fold in 2 cups of whipped cream and remaining mini chocolate chip morsels.
  7. Divide the cream cheese mixture and spread across each layer of the cake. The cake will form a dome shape. Use the remaining whipped cream to frost the outside of the dome.
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New Year Bubbly and Berry Cupcakes

 

HAPPY NEW YEAR!

I am so excited for the new year!

More excited than I was to move to Florida. More excited than I was for Christmas.

What better way to celebrate the new year than with some bubbly champagne and delicious strawberries? That sounds like a good start to a new year to me.

IMG_20160101_150258654~2

I have had such a build up of excitement lately. This feeling I think normally hits people in fall or spring but for me it is right now. I want to shed all of the dead weight of 2015 and start 2016 clean, new and fresh. I have so many ideas and projects in store. I just can’t wait to share all of them with you.

Of course I will be maintaining our special Fridays of delicious cupcake goodness (forgive this one for being a bit late (I know, I know, not a great start for a new year)). But, I also have some other great recipes to share that I know you are going to love and some projects I’ve been working on as well. My house is going to undergo some changes this year with planning and budgeting and maybe some inexpensive remodels too. I can’t wait to get underway!

But first, let’s have a cupcake!

New Year Bubbly and Berry Cupcakes4~2

The natural inspiration for this cupcake was bubbly champagne. You pour a glass, you toast a friend, you kiss your love and that’s what New Years is all about. Well, for most folks anyway.

New Year Bubbly and Berry CupcakesCaptain Cupcakeasaurus was working at the station on New Year’s Eve so the kiddo and I packed a few glasses, grabbed a bottle of sparkling cranberry juice instead and toasted in the new year that way. Our family was together and that was the important part.

New Year Bubbly and Berry Cupcakes

I am not one to just “miss out” though. When the holiday calls for champagne, we are going to have champagne dang it! It is funny because I have been craving ham for months now expecting it to come around for Thanksgiving and Christmas. Well, when my grandmother announced she wouldn’t be doing ham for either of those holidays I practically purchased a ham the same day and announced we would be having it for our New Year’s dinner. They were a great price at Aldi and I ended up buying two.  The point is, I’m not missing out on my ham either!

New Year Bubbly and Berry Cupcakes

The natural pairing with champagne (outside of orange juice for a morning mimosa of course) is strawberries. This New Year Bubbly and Berry cupcake brings you both in a supremely sweet package. The cupcake has just a hint of champagne flavor so no need to splurge on fancy bubbly for this recipe. The cheap kind works just fine. The batter will be wetter than some of our other batters but it works out in the end.

New Year Bubbly and Berry Cupcakes When they are ready to come out of the oven they actually resemble muffins in look and density.

New Year Bubbly and Berry CupcakesNew Year Bubbly and Berry CupcakesDon’t let that fool you though because topping them in a fluffy sweet Strawberry Buttercream makes for a delicious little cake. You can enjoy them on their own or go ahead and serve with bubbly good stuff.

New Year Bubbly and Berry CupcakesIt is time for the toast. Hold your glass high. Here is to a new year full of energy, fun, tasteful treats  and another year of making life taste sweet!

 

 

New Year Bubbly and Berry Cupcakes
Print Recipe
Light Champagne and strawberry cupcake topped with a sweet Strawberry Buttercream.
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
New Year Bubbly and Berry Cupcakes
Print Recipe
Light Champagne and strawberry cupcake topped with a sweet Strawberry Buttercream.
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
24 cupcakes 15 minutes
Cook Time
20-25 minutes
Ingredients
Bubbly and Berry Cupcakes
Strawberry Butter Cream
Servings: cupcakes
Instructions
Bubbly and Berry Cupcakes
  1. Preheat oven to 350 degrees. Prepare 24 cupcake tins with liners.
  2. In a large mixing bowl, beat eggs and strawberries on medium speed. Add in champagne and vegetable oil.
  3. In a separate bowl, whisk together dry ingredients of flour, sugar, baking powder, and salt.
  4. Add dry ingredients a cup at a time into the ;large mixing bowl and mix until well blended. Batter will be quite wet.
  5. Fill cupcake tins 3/4 of the way full. Bake for 20-25 minutes. Cupcakes will resemble muffins. A toothpick will come out clean when done.
Strawberry Buttercream
  1. In a mixing bowl with the whisk attachment, beat butter until light and fluffy.
  2. Add 4 cups powdered sugar and vanilla to the butter and mix on medium high until well blended.
  3. Add pureed strawberries a little at a time while mixing into the buttercream. Powdered sugar may need to be added to maintain firm frosting consistency after pureed strawberries are added.
  4. Pipe frosting on to cooled cupcakes and enjoy.
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Hot Chocolate Cupcakes

Hey Guys!

Christmas is almost here and hopefully everyone is staying safe and not getting too overwhelmed this holiday season. If you do feel a bit stressed, just grab a piece of chocolate and take a deep breath. The holiday is about love and giving not stressing out over gifts and making everyone happy.

Hot_Chocolate_Cupcakes

The Little Cupcakeasaurus Rex started Boy Scouts a few weeks ago and will be celebrating with them soon for a Christmas party. What kind of Cupcakeasaurus would I be if I didn’t volunteer to bring the cupcakes? I asked the kiddo for his favorite flavor as my jumping off point for this one.

Chocolate!

Can you blame him? Also, I enjoyed the Lindor white chocolate truffles so much in the White Chocolate Christmas Cupcakes that I was excited to incorporate them again using milk chocolate this time. So, if we were in North Carolina or perhaps even farther north, then it would be cold enough to be enjoying hot cups of cocoa.

Hot_Chocolate_Cupcakes

Now, I don’t know how you’re used to making your Hot Chocolate but I love making it for the little man by adding a few extras to make it really delicious and over the top. I do usually use a base of Swiss Miss and milk, not water. I’ll heat it on the stove and add in some chocolate syrup and a good bit of cinnamon. After pouring into his favorite Spiderman mug, I add one milk chocolate truffle to melt into smooth rich chocolate. I top his with marshmallows though I typically prefer whip cream for myself. Then a little drizzle of chocolate syrup on top to really finish it off. Ideally these are enjoyed just before dropping him off somewhere else so they can endure the sugar high from all the chocolate. I’m kidding of course but I realize I’m fairly serious about my Hot Chocolate.

Hot_Chocolate_Cupcakes

Thankfully cupcakes don’t need specific temperature requirements to really be enjoyed. So I can bring all those wonderful flavors from our Hot Chocolate right into an easy to eat cupcake. I hate waiting for my Hot Chocolate to cool down enough to drink. I’m so impatient I end up burning my tongue on it and having a sore spot for the next few days. No risk of that with cupcakes.

Hot_Chocolate_Cupcakes

The cupcake base is a chocolate cupcake recipe I edited to bring out more of the cinnamon flavor. Amazingly the cake does not use butter or eggs. Instead your liquid ingredients in this one are going to be Greek yogurt and milk. The batter is extremely thick but it is also super easy to mix. I didn’t even use my mixer this time; just my whisk and a little elbow grease.

Hot_Chocolate_Cupcakes

I started by mixing my dry ingredients of flour, sugar, cocoa powder, baking soda, baking powder, salt and cinnamon. I whisked that together until well mixed. Then I added in the milk, Greek yogurt, and vanilla extract. Like I said, the batter is really thick. It does get softer as you mix it though. The last step is to fold in the chocolate chips. I suppose technically chocolate chips would be an alteration to the Hot Chocolate recipe but we’ll pretend they are subbing in for the chocolate syrup.

Hot_Chocolate_Cupcakes Hot_Chocolate_Cupcakes

Bake at 350 degrees for about 15-20 minutes or until a toothpick comes out clean.

Just like we did in the White Chocolate Christmas Cupcakes, take your kitchen shears and cut into the top of the cupcakes an X shape and push an unwrapped milk chocolate truffle into the top. Press down slightly so that the top of the truffle is almost flush with the top of the cupcake. If it sticks up a bit that is okay too.

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These cupcakes do not need a significant amount of icing. Pretty much we are just icing them enough to hold the marshmallows on and to add a bit of contrasting flavor.

 

Hot_Chocolate_CupcakesIn a large mixing bowl, with the whisk attachment, mix on medium high two sticks of butter, two teaspoons of vanilla, ½ a teaspoon of salt and 1.5 lbs of powdered sugar. The icing will be quite thick as well but the butter will be creamy. Make sure that there are no chunks of butter remaining and everything is smooth. I then piped a thin amount of icing on top of each cupcake in a circular motion starting from the outside of the cupcake and wrapping my way to the middle. I pretended it was like whip cream swirling at the top of the mug.

Hot_Chocolate_Cupcakes

 

The marshmallows really have no rhyme or reason. I mean I didn’t count them or have a method of how I attached them or anything. I just took a handful and placed them on so that it looked like a dome of marshmallows on top of Hot Chocolate. That is the whole look we are going for after all.

Hot_Chocolate_Cupcakes

Hot_Chocolate_Cupcakes

I had some leftover chocolate from the Rum Soaked Chocolate Covered cherries the other day, so I heated some of that up. There are several ways to do a drizzle. If your chocolate is cooperating, you can take your stirring spoon and drizzle the chocolate right over the cupcakes. If it isn’t, then you can use a mini squirt bottle like I did or I’ve even used a sandwich bag before. I don’t recommend a sandwich bag because if the chocolate is the slightest bit too hot it can melt a hole in the bag and go everywhere. I learn from experience folks. In a pinch though, it does work if you are careful about the temperature of your chocolate.

 

Hot_Chocolate_Cupcakes

Hot_Chocolate_Cupcakes

The last finishing touch that really sells the Christmas party theme for these Hot Chocolate Cupcakes are the little mini candy canes. I remember going to Black Hawk Hardware and sitting on Santa’s knee for pictures. He would always give out these little mini candy canes. It is funny to me how important talking to Santa was back then but I could not for the life of me tell you one thing I ever asked for him to bring me for Christmas. I do remember he had a real beard and I was fairly convinced he was the realest of all the Santas.

Hot_Chocolate_Cupcakes

Speaking of Santa, I am sure he would love one of these Hot Chocolate cupcakes left out for him with a tall glass of milk.  That’s how you get the fun stuff kids!

Hot_Chocolate_Cupcakes
What a way to make the holiday magical? Whip up some Hot Chocolate Cupcakes and maybe enjoy them with your own mug of Hot Chocolate as well. Curl up with your family and enjoy the holiday. This is how I’m making life taste sweeter.

Hot Chocolate Cupcakes
Print Recipe
Cinnamon Chocolate Cupcakes stuffed with Lindor Milk Chocolate Truffles topped with a simple vanilla butter cream and mounds of marshmallows. Finish with a milk chocolate drizzle and mini candy cane for holiday delight.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Hot Chocolate Cupcakes
Print Recipe
Cinnamon Chocolate Cupcakes stuffed with Lindor Milk Chocolate Truffles topped with a simple vanilla butter cream and mounds of marshmallows. Finish with a milk chocolate drizzle and mini candy cane for holiday delight.
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 40 minutes
Cook Time
15-20 minutes
Ingredients
Cinnamon Chocolate Cupcakes
Simple Vanilla Butter Cream
Servings: cupcakes
Instructions
Cinnamon Chocolate Cupcakes
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, whisk together dry ingredients of flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon.
  3. Add in Greek yogurt, milk and vanilla extract and mix until well blended.
  4. Fold in chocolate chips with a spatula. Fill 24 lined cupcake tins 3/4 full with batter.
  5. Bake at 350 degrees for 15-20 minutes. A toothpick will come out clean. Using kitchen shears cut a cross into the top of each cupcake. Insert an unwrapped Lindor Milk Chocolate Truffle in to the opening and press down slightly until the top of the truffle is nearly flush with the top of the cupcake.
Simple Vanilla Butter Cream
  1. In a large mixing bowl, with the whisk attachment, mix on medium high butter, powdered sugar and vanilla extract until smooth.
  2. Swirl a very light flat coating of icing over each cupcake. Add about 10-12 marshmallows to the top of the icing.
  3. Melt Almond Bark in a microwave safe bowl on High in microwave for 30 seconds. Stir and add 10 seconds until completely melted and smooth. Using a spoon or squirt bottle, drizzle Almond Bark over the top of cupcakes. Garnish with a mini candy cane on each cupcake.
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Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting

Hey Guys!

Man, it has been a fun filled week. I have successfully completed almost all of the Christmas shopping. There are just a few things left to check off that list but for the most part done. We added two new furry members to the family this week. They are the sweetest little eight week old kittens who have diligently been helping me gift wrap presents. By help of course I mean chase string and chomp on bits of paper.

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As we all get into the holiday spirit, Little Cupcakeasaurus Rex built his own Gingerbread house made of foam. Why not a real Gingerbread house? Well, one, I have always felt funny about eating candy off of real Gingerbread houses. Something about Hansel and Gretel and eating stale candy….but I digress. But reason two is that we were filling the house with the smell of delicious Gingerbread cupcakes instead. These taste way better than any prefabricated Gingerbread house kit or stale candy you can pick up at the store.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting

Full disclosure, this was the first Gingerbread anything I’ve ever made from scratch. I knew that Gingerbread required molasses but I had never directly worked with it before. In my mind, I imagined molasses being a lot like Karo syrup. Molasses is NOT like Karo syrup. It does not smell good and doesn’t really taste good raw either. Yes, of course, I had to try it. Just like that time when I was about seven or so and decided that vanilla extract smelled good enough to eat. No no no. But thankfully, molasses mixed with other delicious things, much like vanilla extract, ends up tasting amazing in the end.

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These Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting are super easy and super cute for all of your holiday gatherings and treats. Much like so many of my recipes, you separate your dry ingredients and your wet ones and then you mix them in together. The consistency and color of the batter will look like the smoothest peanut butter you’ve ever seen.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_FrostingGingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting

When the cakes come out they are so  fluffy and much more enjoyable than the rock hard cookies in the kits. Can you tell I have some hate for the Gingerbread house kits? It is probably repressed anger from never being able to get my royal icing packet to the right consistency to dry before my house fell over. I’m a baker. I bake. I am not an architect nor a construction master. I’ll leave the house building to the other guys. We’ll stick with cupcakes.

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_FrostingThe frosting is just as easy as the caking. At first, I felt like that was a TON of sugar for a cream cheese icing but then I realized why. Ginger and molasses both have really strong flavors. You end up needing the extra sugar to balance out those flavors. It works out I promise. It works out so well that I was practically eating the frosting by the spoonful. Really, this stuff would taste good on sooo many things.

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The final touch is adding these adorable little Gingerbread men to the top. I LOVE almost any food I can bite the head off of. Ok, that may sound weird. I don’t mean like meat and animals and such. I mean I love biting the heads off of Peeps, and Teddy Grahams and gummy bears. So, if you have an obsession like I do of edible decapitation, then you’ll love these decorative Gingerbread men. Wilton has a great line of Christmas Icing Decorations that include Christmas trees and snowflakes and these lovely Gingerbread men. I also noticed they have some dressed in ugly Christmas sweaters or my favorite, the ones I used, which are holding little gum drops. Too cute!

Gingerbread_Cupcakes_with_Gingerbread_Cream_Cheese_Frosting

So while you are decking the halls and inevitably making spirits bright, make sure to make life taste sweeter with these scrumptious Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting!

 

Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting
Print Recipe
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting
Print Recipe
Gingerbread Cupcakes with Gingerbread Cream Cheese Frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Gingerbread Cupcakes
Gingerbread Cream Cheese Frosting
Servings: cupcakes
Instructions
Gingerbread Cupcakes
  1. Preheat oven to 350 degrees. In a medium mixing bowl, sift together dry ingredients of flour, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large mixing bowl cream together the butter and sugar on medium high speed. Add in eggs and mix well. Then add in molasses, again mixing well.
  3. Add a third of the flour mixture to the wet ingredients and mix completely. Add about half of the water to the wet ingredients. Continue to alternate between flour mixture and the water, ending with adding the last third of the flour mixture. Mix until well blended.
  4. Fill 24 lined cupcake tins 3/4 full. Bake for 15-20 minutes at 350 degrees. A toothpick will come out clean when done.
Gingerbread Cream Cheese Frosting
  1. In a large mixing bowl, with whisk attachment, cream together the cream cheese and butter. Texture should be smooth and creamy.
  2. Mix in salt, ginger, and molasses until well blended.
  3. Add in powdered sugar a cup or so at a time. The frosting will thicken and really take shape.
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White Chocolate Christmas Cupcakes

Now that Thanksgiving is behind us and we are all plum full of turkey and fixings, it is time to turn toward Christmas. Maybe it is being one of the few Christmases I’ve ever spent away from home, or maybe it is the still 90 degree heat here in Florida, but I have been craving the Christmas season like no body’s business. I love seeing the stores decorate with lights and ribbons. Well, I am an ADD kid, I’m always going to love sparkly lights no matter the reason.

As soon as we returned home from our family travels this year, I had Captain Cupcakeasaurus pulling down the tree and decorations from the attic. So my little four foot prelit tree is up and shining. It was fun deciding which ornaments made it on the tree this year. This is the first Christmas Captain and I have decorated and celebrated together. Last year we were still living 600 miles apart.

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Little Cupcakeasaurus Rex also got in the spirit  by hanging up his chocolate advent calendar. Aldi had a cute one available that lets him pull out a small milk chocolate each day counting down to Christmas.

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To really make the house festive I had to whip up some thematic cupcakes. I may not see a white Christmas this year but that is okay because these White Chocolate Christmas Cupcakes make it feel like a white Christmas regardless.

Everything about these cupcakes are white. A white vanilla batter with sour cream for extra whiteness. Then a delicious white chocolate Lindor truffle is placed inside of each one. Top with a white chocolate cream cheese frosting and you’ve got yourself the perfect White Chocolate Christmas cupcake.

White_Chocolate_Christmas_Cupcakes

I have to share something a bit embarrassing but supremely funny with you guys. When Little Cupcakeasaurus Rex tried one of these Cupcakes he was surprised, naturally, by the truffle inside. I then tried to explain to him what a truffle was and relate it to something he knew. He says, “Oh, truffles are those things that help your uterus calm down!”

I often enjoy the milk chocolate truffles during a certain time of month and apparently even the six-year-old has picked up on it. I suppose I’m training him right because knowing a woman’s favorite chocolate can certainly get him out of all kinds of trouble in the future.

White_Chocolate_Christmas_Cupcakes

Some of our recent cupcakes have had some extra steps that made them a bit more difficult than your average cupcake recipe. This one is not one of those. It is super easy especially if you have everything on hand. I wanted these cupcakes to be as pure white as possible. I was really going for full on snowy Winter Wonderland effect here. 

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So I even used my colorless vanilla extract by Wilton in order to ensure the cakes turned out as white as possible. It is also important to make sure to fold in those egg whites towards the end. You want a nice light and fluffy batter. If it is over worked, your cake will be more dense rather than light and airy.

White_Chocolate_Christmas_Cupcakes

One of the best parts about these cupcakes are the freaking melt in your mouth Lindt Lindor truffles that just take this cake over the top. Truffles are delicate and melt easily so this is definitely not one of those things you want to try and bake inside the cupcake.

White_Chocolate_Christmas_Cupcakes White_Chocolate_Christmas_Cupcakes

But while the cupcakes are still hot just take some kitchen shears and cut down into the cake about a half an inch. Make another cut crossing your first and it can look like a plus sign or an X which ever you prefer. Then just nestle one of your truffle babies right down inside and press a little bit to get it in there nice and tight. I would love to see what these cupcakes would look like with a chocolate or caramel truffle in them as well. Mmmmmm.

 

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The White Chocolate Cream Cheese Frosting is a perfect pairing with this cake. It is thick and chocolate-y and the cream cheese adds that refreshing flavor. This would also be a great frosting for decorating a Santa beard or adding snowballs to other decorating endeavors.

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Now, like I said, I was going for a pure white Winter Wonderland feel. So I wanted my icing to be as pure white as possible and really almost glisten like snow dunes do beneath the moon light. I sprayed a light coating of silver Color Mist food spray over the frosting to really make the icing shine and it  resembles the lights reflecting off  icy snow.

White_Chocolate_Christmas_Cupcakes

And because these cupcakes are so pale in complexion, you can decorate with almost any color and really make them pop. These would look amazing on a bright red serving platter or even done up as gifts on colorful plates. The possibilities are endless. As an extra little texture to the top, I added a little shaved white chocolate which gives a nice preview of the tastes inside.

White_Chocolate_Christmas_Cupcakes White_Chocolate_Christmas_Cupcakes

What are some images that immediately come to mind for you when you think about Christmas and this time of year? Do you think of a Winter Wonderland or hot peppermint cocoa? Do you imagine blues and silvers or is everything in red and green? We all have those memories, whether from sights or tastes, that take us back to the childhood excitement of this time of year.

I hope you enjoy these cupcakes as much as we did. This time it was Lindor chocolate truffles that made life taste sweeter.

White Chocolate Christmas Cupcakes
Print Recipe
White fluffy vanilla cake with a white chocolate Lindor truffle center and topped with a white chocolate cream cheese frosting.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
White Chocolate Christmas Cupcakes
Print Recipe
White fluffy vanilla cake with a white chocolate Lindor truffle center and topped with a white chocolate cream cheese frosting.
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Servings Prep Time
24 cupcakes 20 minutes
Cook Time
15-20 minutes
Ingredients
White Chocolate Christmas Cupcakes
White Chocolate Cream Cheese Frosting
Servings: cupcakes
Instructions
White Chocolate Christmas Cupcakes
  1. Preheat oven to 325°F.
  2. In a medium bowl whisk together dry ingredients of flour and baking powder. Set to the side. Measure out the milk and add vanilla to the milk.
  3. In a medium mixing bowl, beat egg whites on high speed until stiff peaks form. In a large mixing bowl, mix butter and sugar on medium high speed until smooth.
  4. Add a third of the flour to the sugar mixture. Then add half of the milk. Alternate additions, ending with the last third of flour. Mix well between additions until smooth.
  5. Add a third of the egg whites and whisk into batter. Then, take the remaining two thirds of egg whites and fold them in with a spatulas as to not over work the batter. Place liners in 24 cup liners and fill 3/4 of the way fill with batter.
  6. Bake at 325 degrees for 17-20 minutes. Use kitchen shears to cut a plus sign in the top of each cake. Place a Lindor White Chocolate truffle inside and press down slightly so that the tops of the truffles are at about the same height of the cupcake.
White Chocolate Cream Cheese Frosting
  1. Place chocolate chips in a microwave safe bowl and microwave on high for about a minute. Stir and heat in 30 second increments until fully melted and smooth.
  2. In a large mixing bowl, mix on medium speed cream cheese, butter and vanilla. Add in white chocolate and mix until well blended. Add in powdered sugar in increments and beat until smooth.
  3. Optional garnish is to add white chocolate shavings to the top. Another optional garnish is to spray lightly with silver Color Mist Food Color spray for a shiny finish.
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Sweet Potato Casserole Cupcakes

Hey Guys!

It is the week before Thanksgiving and we are all getting ready for our family and friends and good eating. Besides all the pumpkin we’ve been making with Pumpkin Cupcakes with Pecan Praline and Pumpkin Pie Inside Snickerdoodle Cupcakes, the next family favorite is always the Sweet Potato Casserole. Who doesn’t love the sweet crunchy goodness of brown sugar and nuts over sweet potatoes and my personal favorite the gooey toasted marshmallows? Yum!

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Well, I say family. Little Cupcakeasaurus Rex swears up and down that he hates sweet potatoes. After these cupcakes, he is going to have a hard time getting away with that again. He ate it so fast he barely chewed and then wanted to argue with me when I told him the ingredients. Little Stinker! Suffice it to say, I think the boy likes sweet potatoes.

In many ways I treat sweet potatoes like pumpkin. I mean think about it, they are similar in color and once cooked pretty similar in texture. Their flavors are similar in many ways especially when you spice them up with things like cinnamon, ginger, nutmeg, cloves,  and allspice. In fact, unless they are side by side, bite for bite, I think sweet potato pie can easily pass as pumpkin pie.

Sweet_Potato_Casserole_CupcakesI like to do this recipe in one consecutive baking session. Sometimes I will bake the cakes, then do a topping and then come back to frost them. This is recipe is just much easier all at once.  First preheat your oven to 350 degrees. Even though they won’t be needed until later, I went ahead and placed my pecans on a little baking sheet to toast.

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While those are becoming nice and toasty, I then start on the sweet potato purée.  Cut the sweet potatoes into about one inch cubes. I think the smaller pieces make them easier to mash but don’t stress on exactness here. Then just barely cover the potatoes in cold water and place on high heat. Similar to making regular mashed potatoes, just let them boil and get real tender. I used my wooden spoon to mash them into a purée but a fork or potato masher would work fine too. I felt like I was making homemade baby food or something while mashing these sweet potatoes.

Sweet_Potato_Casserole_Cupcakes

The next step is to mix up the Pecan Topping. Mmmmm. There is quite the debate on whether this is the best part or the marshmallow is the best. I’ll let you decide. Mix together the Pecan Topping ingredients and just set to the side. It will be crumbly but that is the way we want it.

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Like many of my recipes, I whisk together the dry ingredients in a medium-sized bowl which is later added to the wet ingredients. In a large mixing bowl, the sugar, butter and lemon zest will be creamed together. Add in the applesauce a little at a time. For conversion sake, if you are planning on making a cake and want to take the eggs out of it (or you ran out of eggs like a silly baking goose), then 1/4 cup applesauce is equal to one egg. However, you’ll want to add a bit more baking powder to balance it out. I would estimate about an 1/8 of a teaspoon of baking powder per egg being replaced. It is a fairly handy trick when you don’t have eggs or have a vegan in the house.

Add in the sweet potato purée and mix well. It is almost time for those dry ingredients to start making this batter look more like batter and less like sweet potato pudding.

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Alternate adding the dry ingredients in with adding in the milk. I usually add in a third of the flour mixture and then half of the milk. Then, I will repeat that cycle by adding in another third of the flour mixture and the rest of the milk. The last third of the flour mixture you will want to fold in manually with a rubber spatula so as not to over mix the batter.

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Fill the liners 3/4 of the way full of batter and then spoon the Pecan topping on top. Do not worry if the topping domes over the top of the cupcakes, just lightly press it down so that it really seeps in to the cupcake. Bake those for about 15-20 minutes or until a toothpick comes out clean with just a few clinging crumbs.

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Now, the original idea behind these cupcakes was to take the traditional Sweet Potato Casserole and turn it into an easy to eat delectable treat. However, at some point during the planning process, I overlooked the fact I was missing a baking essential! I didn’t have eggs! This did not pose a problem for the Sweet Potato Casserole cupcakes. In fact, by using applesauce instead of eggs, I feel like it really enhanced the flavor of the spices in the cake.

The problem really arose when I went to make the Whipped Marshmallow Frosting. Here is my disclaimer: The toasted marshmallow fluff in the picture is not the recipe posted below. Why? Well, here comes the embarrassing part. So, I get the bright idea to make Whipped Marshmallow Frosting. I have never made it before. Without reading a recipe (NOTE TO SELF: READ THE RECIPE), I began whipping up what I believed to be marshmallow fluff.  Did I start with sugar or gelatin or marshmallow spread? Of course not. I started with a bag full of marshmallows. I have my off days guys. I’m allowed. 🙂

Sweet_Potato_Casserole_Cupcakes

Anyway, as I’m mixing away at my bag of marshmallows, I finally decide to pull up a few recipes on how to make Marshmallow Frosting. Low and behold, that is when I see that I may need eggs for this project and now what is a girl to do? As a baker, I have powdered meringue on hand for just such occasions when I need egg whites and I don’t have them. So then I kind of try to follow the recipe but still including my original bag of marshmallows.  None of it was really working. So I decided to save you the trouble of making my mistake so you can have beautiful tasty cupcakes instead of the mess I created.

Oh, you think that doesn’t sound all that bad? You haven’t heard the half of it. Since I did not follow directions, or started following them too late, or whatever, my marshmallow fluff was way wetter than it should’ve been. Even though I piped it onto the tops of the cupcakes, they quickly dispersed and spread across the tops of the cakes and down the sides of my tins.

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I also learned a handy lesson about broiling during this endeavor. Marshmallows only take a few seconds to toast. If you walk away for even just a minute, they could catch on fire like campfire marshmallows and you’ll have an oven full of fire and a smoke detector going off and trying to explain to your Fire Captain fiancé how you almost burnt the house down. That’s all speculation of course. But, please learn from my mistakes and lightly toast your marshmallows instead of torching them.

Thankfully, my friends are those funny people who like the more blackened pieces of the campfire marshmallows and they actually loved the taste of the Sweet Potato Casserole Cupcakes with the added charred marshmallow topping. But, if you’d rather not explain that your cupcakes are just charred and not chocolate, then I suggest a light toasting doing the trick.

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Maybe this year, instead of pulling out the casserole dish, pull out the cupcake tins instead and enjoy the traditional family favorite of Sweet Potato Casserole Cupcakes with all the sweet delicious flavor and the added benefit of easy individual servings.

Enjoy the time with your family folks. I know I will be. Make life taste sweeter by sharing this recipe with the ones you love.

Sweet Potato Casserole Cupcakes
Print Recipe
Spiced Sweet Potato Cupcake with toasted pecan topping and whipped marshmallow frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Sweet Potato Casserole Cupcakes
Print Recipe
Spiced Sweet Potato Cupcake with toasted pecan topping and whipped marshmallow frosting.
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Servings Prep Time
24 cupcakes 30 minutes
Cook Time
20 minutes
Ingredients
Sweet Potato Casserole Cupcakes
Pecan Topping
Whipped Marshmallow Frosting
Servings: cupcakes
Instructions
  1. Preheat oven to 350 degrees. Place pecans on cookie sheet and put in oven to toast while preparing batter.
  2. Peel and cut sweet potatoes into one inch cubes. Cover in pot with cold water, just enough to top sweet potatoes, and boil on high until sweet potatoes are soft. You can blend them or mash them with a fork once tender. They are so soft it really doesn't take much to mash into a puree.
  3. If pecans are toasted, pull out of oven. Leave at 350 degrees. Line cupcake tin with 24 liners. Mix Pecan Topping ingredients in a medium bowl. They will be crumbly. Set to the side.
  4. In a separate medium mixing bowl, combine dry ingredients of flour, baking powder, baking soda, salt and the rest of the spices. Whisk together and set aside.
  5. In a large mixing bowl, beat light brown sugar and granulated sugar with the melted butter and lemon zest. Mix well. The mixture will become thick after 3-4 minutes. Add in a applesauce a 1/4 at a time. Mixing well between each addition.
  6. Add in sweet potato puree and vanilla extract until batter is creamy.
  7. Take dry ingredients and alternately add them to the mixing bowl with the milk. Add a third of the flour mix, then 1/2 of the milk, etc. The last 1/3 of the flour mix you'll want to hand fold in with a spatula so as not to over mix the batter.
  8. Fill liners 3/4 full with batter. Spoon Pecan topping on top of each cupcake and press down slightly to really get the topping down into the cupcake. Bake 15-20 at 350 degrees. A toothpick should come out clean with maybe just a few crumbs.
Whipped Marshmallow Frosting
  1. Place egg whites, sugar and cream of tartar in a heatproof mixing bowl. Set over a saucepan with boiling water and whisk ingredients until sugar is completely dissolved.
  2. Move mixing bowl to electric mixer. Add in vanilla extract and cinnamon. Mix starting at low and gradually moving to high speed until stiff peaks form.
  3. The frosting is very sticky. Using a piping bag, pipe a dollop of Whipped Marshmallow Frosting on the top of each cupcake. Put in oven on high broiler for just a few seconds to toast marshmallow. You can also do this manually with a kitchen torch if one is available.
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Pumpkin Pie Inside Snickerdoodle Cupcakes

Hey guys!

If you weren’t feeling it last week, you should definitely be feeling it this week. We are in full Fall swing now. Nothing makes me think of Thanksgiving quite like Pumpkin Pie. Since we made Pumpkin cupcakes last week, I was going to switch it up with some sweet potatoes this week. But, you really can’t say no to these Pumpkin Pie Inside Snickerdoodle Cupcakes. That’s Pumpkin Pie AND a delicious cupcake. Two desserts in one. Double the dessert without doubling the calories. I’m pretty sure since Snickerdoodles are a cookie, it could technically be THREE desserts in one. I just couldn’t resist and had to share. We can always save the sweet potatoes for next week.

 

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

So as difficult as baking a pie inside a cupcake sounds, it really isn’t too bad. A few extra steps but nothing that will make you feel chained to your stove. First, we bake pies. Yay Pumpkin Pie! Handmade crust in little mini muffin tins and voilà, mini Pumpkin Pies! I am , of course, sharing my Go To recipe for homemade pie crust which is great for quiches too by the way, but you are welcome to use pre-made pie crust dough if that suits you.

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Pie crust dough is fairly easy to whip up but temperature is really important. You want to make sure that your butter and the water added are both cold. I don’t even thaw my butter I just cut it into tiny pieces to make it easier to mix into the dough. Some recipes may call for a pastry cutter to do the mixing for your pie crust but I have two good hands that work just fine.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I will let you know that I do have to put my engagement ring in the cabinet when I cook. I am terrified of it being on the counter or anywhere where it could be bumped or knocked off. So sometimes, Captain Cupcakeasaurus will be putting away dishes or something and happen upon my ring. I figure that’s better than having it be all buttered and floured or worse yet end up down the drain or baked inside a cupcake. Though the latter may sound romantic, I promise, it isn’t.Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

 

When pressing the pie crust in to the mini muffin tin, make sure to keep it as thin as possible. No one wants to bite into a delicious cupcake only to get a mouthful of pie crust. The crust will puff up a bit so just keep that in mind while crusting the tins.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I ended up putting about two teaspoons of pie filling in each mini pie. I tried to fill them as much as I could without running over. You will have quite a bit of filling left. You can either make a pumpkin pie with your remaining crust dough and filling or come up with something else to utilize the extras. I made a Pumpkin Pie “tart”. Meaning I couldn’t locate my pie pan and decided a bread pan would work just fine. I lined my bread pan with the remaining pie crust dough and after baking for a few minutes to harden the crust, I filled it with the remaining pie filling. So not only will I be serving Pumpkin Pie Inside Snickerdoodle Cupcakes, but MsCupcakeasaurus will have her own Pumpkin Pie to enjoy as well. Yum!

Pumpkin_Pie_Inside_Snickerdoodle_CupcakePumpkin_Pie_Inside_Snickerdoodle_Cupcake

 

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

 

 

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Alright, so once your little pies are cooling, now we get to do the cupcake bit. You can leave the stove on 350 degrees because it won’t take us long to whip up the batter.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

The batter is a type of vanilla cake batter but I find that it comes out a bit more golden than a regular vanilla cupcake.  By “golden” I don’t just mean in color. I guess, to me, it would be like the difference in a biscuit and toast. Both are bread and eaten during similar times but clearly a difference.

Pumpkin_Pie_Inside_Snickerdoodle_CupcakeAt the end of the recipe, you’ll notice where it says to beat the egg whites and fold them into the batter. If you are curious as to how stiff they should be, I took a picture just for you. This is an important step that really lightens up the batter. I haven’t tried it but I’m pretty sure without this step the batter would be way too thick and your cupcakes would come out really dense and heavy. We are already shoving a pie inside there, we don’t need it any heavier.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Put your pretty little liners in for 24 cupcakes.  You’ll want to spoon about a Tablespoon of batter into the bottom of each cup. We don’t want the pies to sit on the bottom of the cupcake but rather float in the middle. Nestle your little Mini Pumpkin Pies on top of the batter and lightly press to secure. Then add another Tablespoon of batter to the top. I used a butter knife to spread out the batter evenly across the cupcake and help join the top layer with the bottom. I’m sure a spoon or any other preferred utensil would work as well.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I baked these for about twenty-five minutes. I checked on mine at fifteen minutes and realized that the outer cupcakes were looking more done than the inner ones. So, simple fix, I just turned both pans around for the final ten minutes to help them bake more evenly.

Be warned, these cupcakes will rise over the lip and create a bit of a muffin top. It is inevitable. We stuffed a pie inside of a cupcake. There is bound to be some spill over. I can only imagine how that poor Turducken must feel.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_CupcakeOnce cool, I lightly brushed with butter and sprinkled with cinnamon and sugar. The tops will quickly look like every picture you’ve ever seen of a Snickerdoodle. They are so pretty, you could almost leave them just like that. But, to clearly distinguish cupcakes from muffins, we have to add that irresistible frosting.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

This frosting is a nice smooth cream cheese frosting with added Pumpkin Pie spices to really bring the whole cupcake together.  First, you’ll want to cream your cream cheese and butter. It is important to really cream it well or else you’ll end up with little butter or cream cheese chunks in your frosting. Though that may not bother your taste buds, it can easily clog your Wilton 2D decorator tip. Pro tip though, I do use a knife to carefully pull open the prongs to help frosting not get stuck in there.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

I am so excited about these Pumpkin Pie Inside Snickerdoodle Cupcakes I can barely contain myself. My taste tester, Little Cupcakeasaurus Rex, has already demolished one for snack today. The rest will be accompanying me this weekend to that Turkey Shoot I mentioned. I’m sure they will be a crowd pleaser.

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Pumpkin_Pie_Inside_Snickerdoodle_Cupcake

Let me know what your family favorites are this time of year. Are there any special dishes that MUST be on your Thanksgiving table?

Pumpkin Pie Inside Snickerdoodle Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Pumpkin Pie Inside Snickerdoodle Cupcakes
Print Recipe
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Servings Prep Time
24 cupcakes 1-2 hours
Cook Time
65 minutes
Ingredients
Go To Pie Crust
Mini Pumpkin Pies
Pumpkin Pie Inside Snickerdoodle Cupcakes
Pumpkin Pie Cream Cheese Frosting
Servings: cupcakes
Instructions
Go To Pie Crust
  1. Place flour in mixing bowl. Cut butter into slices for easier manipulation. You can use your hands to mix the flour and butter together.
  2. Add salt and cold water to the mixture. Hand mix until dough is formed.
  3. At this point, it could be rolled out for regular size pies. For our purposes, I hand mashed little discs for the mini muffin tin. Poke with a fork in the bottom and bake at 375 degrees until light brown (about 10-20 minutes).
Mini Pumpkin Pies
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, whisk together the sugar, salt, cinnamon, ginger and cloves.
  3. Add in eggs and pumpkin puree and whisk until well mixed. Gradually stir in evaporated milk.
  4. Pour pumpkin pie mixture into pre-prepared mini pie crusts still in mini muffin tin. Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees and continue to bake for another 20-30 minutes. Toothpick in center of pie should come out clean.
Pumpkin Pie Inside Snickerdoodle Cupcakes
  1. Continue to leave oven at 350 degrees.
  2. Line cupcake tin with 24 liners.
  3. In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy. Add in egg yolks only and mix well. Mix in the vanilla extract as well.
  4. In a separate bowl whisk together the flour, baking powder and salt.
  5. Alternating with the milk, add the dry ingredients in with the creamed ones. Mix well.
  6. In a separate bowl and with clean beaters, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter using a rubber spatula.
  7. Spoon one tablespoon of batter into each cupcake liner. Gently set a Mini Pumpkin Pie on top and lightly press into the batter. You do not want the pies to sit at the bottom of the cupcake. Spoon a second tablespoon of batter over top of the Mini Pumpkin Pies. Use a spoon or spatula to spread batter out evenly in cupcake liner.
  8. Bake at 350 degrees for 20-25 minutes. Edges will be light golden brown. Cool on baking rack.
  9. Melt 2 Tablespoons of butter. Lightly brush the tops of each cupcake with melted butter. Sprinkle Cinnamon Sugar mixture over cupcakes to create the Snickerdoodle effect.
Pumpkin Pie Cream Cheese Frosting
  1. In a large mixing bowl, cream together the butter and cream cheese until smooth.
  2. Add in powdered sugar, one cup at a time, until well mixed. Add in vanilla, cinnamon, ginger, cloves, allspice, and nutmeg. Mix well.
  3. Using piping bag and decorating tip of choice, frost medium peaks on top of cupcakes. Leave the rim showing to reveal the Snickerdoodle topping.
Recipe Notes

Since we are making mini pumpkin pies, you will have a significant amount of pumpkin pie filling remaining. You will also have enough crust remaining to make a personal Pumpkin Pie if you wish while making these cupcakes.

The frosting above is doubled. In order to have enough icing for all 24 cupcakes, it required more than just one batch. However, at the doubled rate, you will also have some extra frosting. I'm sure we can think of something fun to put that on.

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Pumpkin, Praline and Palm Trees

Will someone please phone Florida Weather Control and let them know that it is Autumn? That means temperatures should not be above 75 degrees and even that is high. How the heck am I supposed to get into the holiday spirit when I’m roasting in 90 degree temperatures? At least I have my pumpkin to help me feel better.

Little Cupcakeasaurus Rex carved his up and we got to watch it whither and melt over Halloween. I decided not to carve mine. So he’s just been chilling out in a corner of my kitchen. This pumpkin does not look like a carving pumpkin anyway. He is large and really really lumpy all over. He is my Lumpy Pumpky!

Pumpkins_Praline_and_Palm_Trees

It’s Friday y’all and as always I’m baking some tasty treats to share. In true Fall fashion, we are baking up some pumpkin favorites that can be a great addition to your Thanksgiving tables. Next week, I’ll be attending a turkey shoot and these treats can be appreciated there as well.

I started with the praline. This is so super easy it isn’t even funny. This recipe is more than enough to top your cupcakes so feel free to snack on a little too. I did!

Go ahead and lay out a cookie sheet and cover in parchment paper. Wax paper could work but parchment is so much more baking friendly. It makes the praline super easy to remove.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

You’ll put two cups of granulated sugar in a saucepan on medium high heat and let it melt. I used my metal spoon to stir it up as it was heating and it was neat watching it turn from the white granules to the amber syrup. Then just add in two cups of whole pecans. I didn’t have to stir them in long, just a quick few flips with the spoon to make sure they were covered.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Spoon out the amber sugar syrup and pecans on to the parchment paper. The nuts will want to stick together and may make this a little difficult. Just smooth it out and try to get just one single layer of nuts on the cookie sheet. Then just set that to the side to cool. It actually doesn’t take too long at all. I sat it to the side while whipping up the batter and by the time I put the cupcakes in the oven the Pecan Praline was ready.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Making the praline brings back memories of baking and candy making with my stepmother years and years ago. During the holidays she would make a peanut brittle and a holiday peppermint bark. Maybe I can get into the holiday spirit after all.

Now for our delicious pumpkiny batter, we’ll start by sifting together our dry ingredients and then the wet ones. In a medium bowl, add in your flour, salt, baking soda, baking powder, cinnamon, allspice, cloves, nutmeg and ginger. Wait, do those last ingredients sound familiar? They should. That’s your Pumpkin spice flavoring. Almost the exact same ingredients are used for Apple Pie spice. I like to pretend I’m funny and make a joke about the difference between Apple Pie spice and Pumpkin spice. The ginger makes all the difference. Okay, so maybe that goes over better with my redheaded pals.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

In your mixing bowl cream the butter, one cup of granulated sugar and half a cup of brown sugar. Similar to our butter cream in Caramel Cinnamon Apple Pie Cupcakes, it will become light and fluffy looking. Add in the eggs one at a time, mixing between them. Then you will mix in your dry ingredients in three parts alternating with the milk and lemon zest. This you’ll want to do on low speed because we don’t want flour flying everywhere. Last, add in the pumpkin puree and mix until well blended.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Fill the liners 3/4 full and then pop them in the oven for 15-20 minutes. A toothpick will come out clean when they are done. They look like little pumpkin bread muffins and the whole house will smell heavenly.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

I’ll be honest this icing is not what I expected it to be. At first it was supposed to be a light whipped cream type topping but my whipping cream was not cooperating. I will blame that on the 90 degree November I’ve got going on here. So a few additions turned this into a creamy, cheesy, brown sugary goodness.

 

I named it Pumpkin Brown Sugar frosting because I liked that the anagram would be PBS. I know that is silly but Whipped Cream Pumpkin Brown Sugar Cream Cheese frosting just seemed exorbitantly  lengthy.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

 

Pour your whipping cream into your mixing bowl. Set your mixer to medium and basically just walk off for awhile. I’m serious, I got the mail, had some lunch, watched some Arrow on Netflix and then came back to my cream. Then you will add in the brown sugar, cream cheese, vanilla extract and Pumpkin spice. Again you can pretty much walk away while it beats itself to death. You’ll want to beat it until it is smooth, no lumps. Don’t be Lumpy Pumpky!

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

If the frosting is a bit wet, like mine was, just add in the powdered sugar. It thickens it right up and makes it much more manageable for piping.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Using Wilton’s 2A decorating tip, I piped the frosting on top. Then, it was time to add the crunch. Break off a few pieces of the Pecan Praline, try a bite, and then put the rest in a Ziploc bag. Since the praline tends to be glass sharp, I also laid out a kitchen towel and sandwiched the baggy between it. Then, SMASH IT WITH A HAMMER! I’m kidding. You don’t really need a hammer. I just used my body weight to crush the praline into little crumbly bits. Sprinkle as little or as much as you’d like on top of your beautiful cupcakes.

 

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

I also experimented at adding the Pecan Praline in a different way. I broke off a few larger pieces and stuck them up like Frozen’s ice walls. It looked okay, but it requires their removal before eating the cupcake. To get the full on flavor and texture effect, I find it best to crumble the Pecan Praline over the top, heavily.

Pumpkin_Cupcakes_with_Pumpkin_Brown_Sugar_Frosting_and_Pecan_Praline

Hopefully, you are able to enjoy these treats with a nice chill in the air overlooking beautiful Fall foliage. If not, you can still enjoy them almost as much with a nice AC breeze in the air overlooking palm trees. Either way,  they are a pretty sweet way to make life taste sweeter.

Pumpkin cupcakes with Pumpkin Brown Sugar Frosting and Pecan Praline
Print Recipe
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Pumpkin cupcakes with Pumpkin Brown Sugar Frosting and Pecan Praline
Print Recipe
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Servings Prep Time
24 cupcakes 1 hour
Cook Time
30 minutes
Ingredients
Pumpkin Cupcakes
Pumpkin Spice
Pecan Praline
Pumpkin Brown Sugar Frosting