Pumpkin Pie Cupcakes

It's that time of year again when pumpkin recipes crowd my head. I have wanted to make these for years. I just never got around to it. I finally did this year and now I am kicking myself for waiting so long. These are SOO easy to make and SOO good. Perfect size for an afternoon treat. I can't wait to make these again!
Is anyone else freaking out that Thanksgiving is in 3 days? I am I cannot believe we are already approaching Christmas time. I absolutely love it but gosh I feel like it snuck up on me like crazy this year!! I can't wait to start all my Christmas baking. I also can't wait for all of the eating. Seriously stuffing, mashed potatoes, carrot & parsnip mash, chipolata sausages, yorkshire puddings, shortbread, scones, toffee... you get the idea I am ready to eat!!
I hope you make these and enjoy them as much as my family did!!
Pumpkin Pie Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ⅔ cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tsp pumpkin pie spice
  • 1 15-oz can pumpkin puree
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup evaporated milk
  • ½ Cup heavy cream
  • 4 TBSP powdered sugar
Directions
  1. Preheat oven to 350F and line a muffin pan with cupcake liners.
  2. In a medium bowl whisk together the flour, baking powder, baking soda salt and pumpkin pie spice. Set aside.
  3. In a large bowl/bowl of an electric mixer combine the pumpkin puree, sugars, eggs, vanilla and milk. Mix until fully combined and no bumps appear.
  4. Fill each cupcake liner just past ½ way full.
  5. Bake for 20 minutes. Let the cakes cool completely in pan. They will sink a bit while cooling. (This provides a perfect area for a dollop of whipped cream)
  6. Once completely cooled put in the fridge.
  7. In the bowl of an electric mixer combine the heavy cream and powdered sugar. Mix until stiff peaks form.
  8. Spoon a dollop of cream on top of cupcakes.

Source: Baking Bites

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Guinness Chocolate Cupcakes

Guinness chocolate Cupcake w/ a Bailey’s Cream Cheese Frosting

The past few weeks have been CRAZY busy!! And I’m looking forward to our busy season at work now. Before we know it Christmas will be here 🙂 and then gone 🙁  I was at Costco the other day and they had a lot of Christmas stuff out already, it was only mid September! I do enjoy looking at it all though, it makes me happy 🙂 Who doesn’t love Christmas time? All the christmas lights, everyone’s happy, seeing family/friends you haven’t seen in a while, not to mention all the wonderful amazing Baking that is going to happen!!

These cupcakes were scrumptious. I poured the cupcake into the liners and had an idea. I had a Pound Plus Milk Chocolate Bar sitting in the cupboard that I kept on nibbling at and I needed to get rid of it. So I decided to pop a square into each cupcake before baking. I should have thought of this before and rolled the chocolate squares in the dry ingredients so it wouldn’t sink to the bottom. The chocolate did sink to the bottom in these cupcakes but it still tasted absolutely scrumptious!!

My new background on my iPhone:

These cupcakes were absolutely delicious especially with the chocolate in the middle. They didn’t NEED the frosting but what the hell frosting makes everything better 🙂

Ingredients:

  • 1 Cup Guinness
  • 1 Stick Unsalted Butter
  • 3/4 Cup Dutch Process Cocoa Powder
  • 2 Cups AP Flour
  • 2 Cups Sugar
  • 1 1/2 TSP Baking Soda
  • 1/2 TSP SAlt
  • 2 Large Eggs
  • 3/4 Cup Sour Cream
  • Chocolate Bar with medium size pieces.
  • 1 Block Cream Cheese (8oz) at room temperature
  • 3 1/2 Cups Powdered Sugar
  • 4 Tablespoons
Directions:
  1. Preheat oven to 350F and line baking sheet with cupcake liners.
  2. In a medium saucepan over low-medium heat melt together the Guinness and butter. Once butter is Guinness and butter are combined and melted together whisk in the cocoa powder until fully incorporated. Set aside.
  3. In a large bowl mix together the flour, sugar, baking soda, and salt. Set aside. Mix chocolate bar pieces in the dry mixtures and then set chocolate aside from dry mixture.
  4. In the bowl of an electric mixer combine the sour cream and eggs. Once fully combined add the Guinness Mixture. Slowly add in the dry ingredients until just combined. Do not over mix.
  5. Fill each cupcake 3/4 full and pop in a nice piece of chocolate.
  6. Bake for 18 minutes or until you stick a toothpick in and it comes out clean 🙂
  7. Let cupcakes completely cool then start the frosting.
  8. In bowl of an electic mixer beat the cream cheese. Slowly add the powdered sugar. Add in the Bailey’s until you reach the desired consistency. The Bailey’s does come through quite strongly in the frosting 🙂
  9. These cupcakes are already delicious so they only need a small amount of frosting.

Cupcake recipe adapted from Epicurious

Frosting my own recipe

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