Tag Archives: cupcakes

Pumpkin Pie Cupcakes, Ohhh Yeah!

pumpkin pie cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

Check out the link below to see the originator or the recipe.



Pink Ombre Mini Cakes


These adorable little ombre cakes are as fun to make as they are to eat! Don’t be fooled by the fancy presentation, they’re really easy to make, from a box cake mix!

Pink Ombre Mini Cakes

1 box cake mix (I used straight up White)
1 recipe *Vanilla Butter Cream Frosting (see below)

Stand mixer/hand mixer
2 regular cake pans
food coloring
4 small bowls
circle cookie cutters/mason jar for shaping
cooling rack
wax paper

Prepare cake mix according to package directions (preheat oven to appropriate temperature, as well). Split batter into 4 separate bowls – I used about 1 cup of batter in each bowl.

With one of the bowls, add drops/gel food coloring until it reaches the desired color for the bottom layer of your mini cakes – so make it the darkest. In the next bowl, use less coloring. Same for the next, and in the last bowl use barely any food coloring. That way you have 4 different shades (increasingly lighter) of cake batter.

Coat your cake pans with shortening and a dusting of flour/powdered sugar. Working in two batches at a time (unless you have 4 separate cake pans) bake 2 bowls-worth of cake batter (saving the other two for after the first two are finished). After they’re done baking, cool on a wire rack coated with wax paper.

After cooled, you’re ready to make your circles. BUT before, make sure your cake layers are level (I forgot this step, and mine teetered just a bit – they’re look much neater than mine if they’re flat and even before you start stacking!) With your cookie cutter/mason jar top press circles into each cake (you should get about 6 circles per cake, depending on the size of your circle shape/cutter). Work quickly so the cake doesn’t dry out.

Start stacking and frosting! I piped the layers on with the large circle tip and stacked the circles with the darkest color on the bottom and lightest on the top.

I then topped them off with the star tip and little white pearl sprinkles. So dainty! Store in the fridge. Enjoy!

*idea from Glorious Treats


Vanilla Butter Cream Frosting

2 sticks unsalted butter, room temp
3 T whole milk or heavy whipping cream
1 1/2 t vanilla extract
2 1/2 C powdered sugar
1/4 t salt

In a stand mixer mix together butter, vanilla, salt, and heavy whipping cream. Slowly and with the mixer on low/medium, so that the powdered sugar doesn’t spew out, add in the powdered sugar 1/2 cup at a time. If you want your frosting to be thicker consistency, add in more powdered sugar. If you want it to be more thin and pliable, add in more liquid.

Life is good, eat cake