Tag Archives: Cupcakes

Pumpkin Cupcakes with Cream Cheese Icing

Last fall when my husband asked me oh-so-sweetly if I would bake something for his office, I spent hours looking for the perfect (in other words simple and inexpensive) pumpkin recipe. Martha Stewart came through for me again with her pumpkin cupcake recipe. I made my own cream cheese icing to top them off and added a few sugary sprinkles for some texture. Rumor has it that these cupcakes were a huge hit and I was commissioned (ok, asked again by my husband in that same oh-so-sweet voice) to make them again.

Two weeks ago my husband got a promotion at work and he thought it would be nice to bring something in to welcome his new team. He quickly suggested the pumpkin cupcakes. This time they seemed even easier to make and I swear, they tasted at least five times better than last year! In fact, I might make them again for an afternoon get together this weekend. Not that I ‘m obsessed with them or anything…but really, they’re that good.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

Directions

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cream Cheese Icing

Ingredients

  • ½ cup butter
  • 8 oz. package of cream cheese
  • 1 tsp. vanilla
  • 1 lb. confectioner’s sugar

Directions

  1. Combine butter, cream cheese, add vanilla. Beat until smooth.
  2. Gradually add the sugar, while beating well.
  3. If mixture is too thick to spread, thin to a spreadable consistency by adding a small amount of milk.
  4. Leftover icing can be frozen for up to three months.
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Hello…oh, and chocolate peanut butter cupcakes

via Cooking with Chrissy

I’m Kelli and I’m an event planner in Phoenix, Arizona. In my twenties, I was not what you’d call “domestic,” but I think I’ve finally found my way from behind the desk to behind the mixing bowl. I work a lot of long hours, but one thing that I manage to do on a regular basis is cook. Even though my job is planning special events, I still love throwing dinner parties for my friends. I also love to read, come up with decorating ideas for my new(ish) house, play with my puppy (ok, he’s almost four), daydream and read other people’s gorgeous and inspiring blogs. I collect cookbooks from places to which I travel and one of my favorites is called “Quatre Saisons” that I bought at a discount book shop off the beaten path in Paris last summer for three euro. One kind of party that I haven’t planned yet is a baby shower, but I think it would be so much fun!

To start this blog off right, I’m sharing with you a recipe for chocolate peanut butter cupcakes that I recently found on Foodbuzz on the Cooking with Chrissy blog. I’m not advanced enough to create my own recipes yet, so I’ll be sharing my favorites, some of which I have modified. When I do start creating my own recipes, you’ll be the first to know! Besides recipes, I hope to share lots of tidbits about my journeys in decorating my first house, traveling, etiquette (and especially seasonal favorites)…and much more! But for now, enjoy this recipe!

Chocolate Peanut Butter Cupcakes

Ingredients:
For the filling:
2/3 cup confectioners’ sugar
1/2 cup creamy peanut butter
2 tablespoons butter, softened
1/4 teaspoon vanilla

For the cupcakes:
8 tablespoons (1 stick) butter, softened
1 teaspoons vanilla extract
1 2/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 tablespoons milk
1 1/2 cups granulated sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 tablespoons butter, softened
1/2 cup peanut butter
3 1/4 cups powdered sugar
1 cup whipped topping

Directions:
Start by preparing the filling. In a medium bowl mix together the confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until well blended. Shape the peanut butter filling into 24 balls. (Balls will be sticky and don’t need to be perfectly shaped.) Place the peanut butter balls on a waxed paper-lined cookie sheet; set aside.

Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with paper liners.

To prepare the cupcakes, mix together the flour, cocoa, baking soda and salt in a medium bowl. Set aside. In a 2-cup liquid measuring cup, mix together sour cream, milk, and 1 tsp vanilla, then set aside.

In the bowl of a stand mixer, combine the granulated sugar and butter on low speed and mix until just blended. Increase the speed to high and beat for 1 minute. Reduce speed to low; and add the eggs 1 at a time, beating well after each addition. Continue to beat for 1 to 2 more minutes until light and fluffy. Add the flour mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula.

Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 20-25 minutes or until a toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

While the cupcakes cool, prepare the frosting. In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition.  Add the whipped topping and beat until smooth and creamy.  Frost cupcakes as desired.