Archive | October, 2011

Pumpkin Pie Cupcakes with a Cinnamon Cream Cheese Buttercream

13 Oct

These are delicious!!!! I love pumpkin pie, but all other pumpkin flavored desserts are not really my thing. However, these cupcakes are now my thing, if you know what I mean. If you’re looking for an EXCELLENT pumpkin cupcake, these will be your go-to. I’m seriously serious.

Oh, and do you want to know the very best part? No oil or butter is used in the cake!!!! It’s an autumn miracle!

Pumpkin Pie Cupcakes

  • 1 1/4 c. pumpkin puree
  • 1 3/4 cup sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 1/2 tsp. baking powder
  • 2 1/2 c. all-purpose flour
  • 1 1/4 c. milk
  • 1 tbsp. pumpkin pie spice

Heat oven to 350 degrees and prepare muffin tins with 24 liners.

In a large bowl, combine the pumpkin puree and sugar until blended. Beat in eggs, one at a time, until fully incorporated. Beat in the vanilla.

In another bowl, combine the flour, salt, and baking powder. Add to the other mixture, alternating with the milk, beginning and ending with the dry ingredients. Blend only until just combined. Do not overbeat.

Divide batter evenly between the muffin cups. Bake for roughly 20 minutes until a toothpick inserted into center comes out clean. Cool completely on a wire rack before frosting.

Cinnamon Cream Cheese Buttercream

Taste of Home

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 c. unsalted butter, softened
  • 4 c. confectioners’ sugar
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon

In a medium sized bowl, beat the butter and cream cheese until blended and combined and fluffy. Add the sugar, vanilla, and cinnamon, and mix until smooth. Frost cupcakes as desired. Refrigerate any remaining frosting/cupcakes.

Enjoy!

Chocolate Toffee Peanut Butter Cupcakes

4 Oct

These are sooo good. No joke. The combo of chocolate/toffee/PB is incredible.

Chocolate Toffee Cupcakes

  • 1/2 c. cocoa powder
  • 1 c. boiling water
  •  3/4 c. brown sugar
  • 1/2 c. buttermilk
  • 2 tsp. vanilla extract
  • 4 oz. butter (1 stick)
  • 1 1/4 c. granulated sugar
  • 1 1/4 c. all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 c. crushed toffee pieces (Heath bars work)

Heat oven to 350 degrees and prepare muffin tin with liners.

While on the stove, mix together the cocoa powder and boiling water. Add the brown sugar until combined. Then add the buttermilk and vanilla and mix till incorporated. Turn off the heat and set aside.

Combine the flour, baking soda, salt and set aside.

In a standing mixer, beat the butter until it is light and fluffy. Add the granulated sugar and beat for one minute. Add the eggs one at time, until fully incorporated.

Starting and ending with the dry mixture, alternate with the cocoa mixture and add to the batter until thoroughly mixed. Fold in the crushed toffee pieces.

Pour batter into cupcake tins until about 2/3 full. Bake for 18-20 minutes, until a toothpick inserted into the middle comes out clean.

Peanut Butter Frosting

  • 2 c. powdered sugar
  • 2 c. creamy peanut butter
  • 10 tbsp. (1 stick + 2 tbsp) unsalted butter, room temp
  • 1 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. whole milk
  • crushed toffee pieces (for decoration)

Using a standing mixer, combine the powdered sugar, peanut butter, butter, vanilla, and salt until creamy. Scrape the sides of the bowl as you go. Add the milk and mix on a high speed until light and smooth. Frost cupcakes as desired. Sprinkle the tops with crushed toffee pieces.

Enjoy!