Happy Saturday to you all! I hope your weekend has gotten off to a great start.
Hubby and I don’t have any major plans, but we’ll probably do our usual weekend activities: clean house, work on some schoolwork, go to Florence for a little shopping, go to church, etc. I’m keeping an eye out at Best Buy for a nice, more professional camera. I am so sick and tired of the dinky camera we have that takes HORRIBLE pictures. I’m hoping it will go on sale sometime this holiday season (either Thanksgiving or Christmas). If I can get it on sale, I will be one happy girl 🙂
On to today’s post! I know this might come as a shock to most (if not all) of you, but I do not like pumpkin flavored things. I never have…until now. Within the last few weeks, I’ve tried some pumpkin treats and have actually enjoyed them. This inspired me to create a pumpkin cupcake. I searched my “Cupcakes” board on Pinterest and found a recipe that I had pinned from Lizzy over at Your Cup of Cake that you can find here. I did add a slight variation to her recipe though, as you can read below.
Preheat oven to 350 degrees and line muffin pans with 24 cupcake liners. Sift one box of yellow cake mix, 1 tbsp pumpkin pie spice, and 1 tsp cinnamon into a bowl and set aside. In a large bowl, combine 15 oz pumpkin puree, 3 eggs, 1/2 cup applesauce, 1/3 cup milk, and 2 tsp vanilla extract. Stir in cake/spice mix. Fill cupcake liners 3/4 full and bake for 17 – 22 minutes.
While the cupcakes are cooling, melt 4 – 6 tbsp butter in a bowl. In another bowl, combine 1/4 cup sugar and 1 tbsp cinnamon. Using a pastry brush, brush the tops of the cupcakes with the butter, then roll the cupcake tops in the cinnamon/sugar mix.
Take one small box (3.4 oz) of pumpkin spice jello pudding, 1 1/2 tsp pumpkin pie spice*, and 1 3/4 cup heavy whipping cream and whip until fluffy. Using a cupcake corer (or just a simple knife will suffice), core out a hole in the middle of the cupcakes (make sure they are completely cooled). Pipe the filling into the cupcakes.
*When I made the filling, I used only the pudding and heavy cream. I could barely taste any pumpkin so that’s why I added more pumpkin pie spice. Feel free to add more/less if you like.
Cinnamon Cream Cheese Frosting:
Beat 1 1/2 cups butter* (3 sticks) and 24 oz cream cheese* (3 blocks). Add 4 1/2 tsp cinnamon and 6 tsp vanilla extract. One cup at a time, add in powdered sugar until you reach your desired consistency and taste. Pipe onto cooled cupcakes. And finally, sprinkle with cinnamon sugar.
*I tripled Lizzy’s original frosting recipe so that I could generously frost each cupcake.
I took these to school and people really enjoyed them! I even received several orders to make them for Thanksgiving 🙂
Time to start the weekend chores! Enjoy the rest of your weekend and happy crafting!!