flavors of fall... pumpkin spice cupcakes~

i made this recipe up yesterday for my hunny's birthday dinner & they couldn't have turned out better! not to mention they are easy peasy:) these are perfect for all fall long! ditch the pie & make these instead;)-

{pumpkin spice cupcakes with cinnamon cream cheese frosting}

1 cup sugar

1/3 cup brown sugar

1/2 cup oil

2 eggs

1 tsp. vanilla

3/4 cup buttermilk

1- 15 oz. can pumpkin puree

2 1/4 cup flour

1 TBSP cinnamon

2 tsp. all spice

1 TBSP baking powder

1/2 tsp. baking soda

1/2 tsp. salt

in a large bowl, beat together sugars & oil. add eggs & vanilla. beat until incorporated. mix in pumpkin & buttermilk & beat well.

in a small bowl whisk together all dry ingredients until combined. add to pumpkin mix & beat until combined & creamy.

grease or line 24 muffin cups & fill 2/3 full. bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. let cool, top with cinnamon cream cheese frosting & sprinkle with cinnamon sugar.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened

1/2 cup salted butter, softened

1 bag powdered sugar

1/2 tsp. salt

2 tsp. vanilla

2-3 tsp. cinnamon

2-4 TBSP water

beat together cream cheese & butter. add half the powdered sugar, salt, cinnamon & vanilla. beat until incorporated. add other half of sugar & water. beat on medium high until light & fluffy. pipe or spread onto cooled cupcakes & sprinkle with cinnamon sugar:)

mykelle's coconut Easter cupcakes...

mykelle brought these to yummy little delights to recipe club this month. i had toasted coconut & cadbury eggs, so i just used those instead. but i thought they still turned out cute. make these for your little chicks this weekend:)

{mykelle's little nest cakes}

8 oz cream cheese, softened

1/4 cup oil

2 eggs

1 cup water

1 boxed white cake mix

1 tsp vanilla

1 can cream of coconut

prepared whipped cream

2 cups toasted coconut

1 bag candy eggs

in a large bowl, with an electric mixer, cream together cream cheese, oil & eggs until smooth. beat in water, cake mix & vanilla. spoon into lined cupcake pans, filling about 2/3 full.

bake at 350 degrees for 18-22 minutes.

pour cream of coconut into a small bowl. stir until all combined.

while cupcakes are still hot, poke a few holes into the top of the cupcake with the back of a wooden spoon. spoon cream of coconut over each cupcake one tablespoon at a time, you might have to use your spoon to guide into the hole.

let cool completely before decorating. when cooled, spread whipped cream onto the cupcake. sprinkle with toasted coconut & top with candy eggs.

natalie's Whopper cupcakes...

i got this recipe from my friend Natalie & every time i make them everyone loves them!  they literally taste like you are eating Whopper malted milk chocolate balls.  super yummy & cute too!  you could do the frosting any color you would like, we just did aqua to go with our theme.  super cute for a little girl in pink & brown!

{natalie's super yummy Whopper cupcakes}

2 1/4 cup flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup milk
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 tsp. vanilla 

 

Preheat oven to 350 degrees. Line muffin tins with cupcake liners.

In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.

In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.

Pour batter evenly into prepared pans and bake for 15-17 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on racks.

Frost and garnish w/malted milk balls if desired

Malt Frosting

1 cup butter, softened
3/4 cup heavy whipping cream
1/2 cup malted milk powder
6-7 cup powdered sugar

Blue food coloring

In a large bowl, beat butter at medium speed with an electric mixer until creamy.

In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth.  You may need to add more or less powdered sugar depending on desired consistency.  Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color.  Frost cupcakes, top with a Whopper-malted milk ball & enjoy!