I have wanted to bake these cupcakes ever since I received Butter Baked Goods new cookbook – they were, after all, pumpkin.
‘Tis the season. hashtag everything pumpkin.
I was saddened to see my two sugar pumpkins we bought at the pumpkin patch, were rotten. I’m not sure if it is because it was too early in the month, or that they were still partially in the plastic bag in our kitchen but they won’t be made into pumpkin pie anytime soon. Guess we’ll have to make another visit to the farm sometime soon.
Luckily, I’m also fully stocked on pumpkin puree in case the mood strikes for a pumpkin inspired eat, be it sweet or savoury.
I made these for the opening of our community club house last weekend – they were a hit. I think I’ll make them for our halloween parties coming up.
Adam and I have two parties to attend, and one costume idea so far. I’m sort of over Halloween this year… I still love the holiday, and I’m excited to decorate the house and hand out candy but the whole dressing-up and partying thing has run its course I think.
Are you going out for Halloween?? What are you dressing up as?
We almost made it to Halloween without opening the candy – I bought it about a month ago, you know when school started and they already had Halloween loot out?
Now, Christmas decor has already taken over the stores and Halloween items are on the 50% off shelf. Tonight Adam was craving something sweet and broke into his bag of CRUNCH bars. We almost made it – 9 days to go. Apparently they don’t taste as good as he remembers. Thankfully I don’t like them, so I am not tempted.
However, if the Reese’s bag is opened I can’t be blamed for my actions.
These cupcakes are delicious with a hint of spice and billowy soft cream cheese frosting. I made 30 regular sized cupcakes with plenty of frosting.
Pumpkin Spice Cupcakes
Fluffy moist pumpkin spice cupcakes topped with pillowy soft cream cheese butter cream frosting
- 2 cups cake flour (or, all purpose flour)
- 2 tsp. baking powder
- 1 tsp. baking soda
- Large dash of pumpkin spice ( 2 tsp. cinnamon, 1 tsp. ground ginger, 1 tsp. nutmeg)
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 4 large eggs, room temperature
- 2 cups pumpkin puree
- 1 1/2 cups butter, room temperature
- 1/2 cup cream cheese, room temperature
- 1/4 cup whole milk/cream/coconut milk (choose one)
- 6 cups sifted icing sugar (sift icing sugar first, then measure 6 cups)
- 1 Tbs. pure vanilla
- Pre-heat the oven to 350 degrees F. Line a cupcake/muffin tray with liners.
- In a large bowl with a sieve placed on top sift together the flour, baking powder, pumpkin spices and baking soda. Set aside.
- In another bowl, add the oil and both sugars and whisk by hand until well combined. Add the eggs one at a time and whisk after each addition. The batter with get thick.
- Add the liquid ingredients to the dry ingredients and whisk again - it will be hard to do this by hand, but continue mixing until well incorporated. *If you want, you can always do this in a stand mixer, I just liked mixing this the old fashioned way*
- Add the pumpkin and whisk again until well incorporated - the batter will begin to thin out again, and become silky smooth.
- Using an ice cream scoop or a 1/4 cup measuring cup fill each paper liner 3/4 full with batter. I made 30 cupcakes with this recipe, depending on the size of your muffin tin.
- Bake in a pre-heated oven for 18 minutes, until toothpick inserted in comes out clean - the tops of the cupcakes should spring back when touched.
- Allow cupcakes to cook on wire rack.
- In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high-speed until very pale in colour. Scrape down the sides of the bowl a few times while beating to make sure it is fully incorporated.
- Turn the mixer to slow and add the icing sugar slowly - mix well after each addition, turning the speed up and then back to low before adding in the next addition. Slowly add the vanilla and milk. Scrape down the sides once again.
- Turn the mixer to high and let it run for 10 minutes, stopping once or twice to scrape sides. The batter will become light, fluffy and silky.
- Transfer to piping bag, and pipe onto cooled cupcakes. Top with mini-pumpkin candy if desired.
- Store on countertop covered for 1-3 days. Store extra butter cream in fridge.
Adapted from Butter Baked Goods Cookbook
Adapted from Butter Baked Goods Cookbook
b a k e a h o l i c http://www.bakeaholic.ca/
I gotta tell you , 25 doesn’t feel a whole lot different than 24. Sure, It’s only been a week, but still.
I’m excited that so many of you have entered my birthday giveaway! I’ll be announcing the winners on Friday.
my brother nick, adam & i
Last week for my birthday we had dinner and dessert with the family at my moms, although I was at school until about 8 so technically I missed my own birthday dinner. It’s ok though, because I was there for the best part; the dessert. I was surprised to see how many people there were, since I thought we were doing a smaller dinner/dessert night – I was happy to see my nonna & joe, along with my brother & val, and adam’s parents were all in attendance to celebrate :)
As usual my mom invites me over for dessert, and then asks me to bring the dessert ;) We ended up having lots of desserts – I brought these cupcakes and a vegan cake, along with banana peanut butter ice cream, and then my mom also had a chocolate mousse-like cheesecake for us. I had been doing pretty well on my sugar-free diet up until then, but since it was my birthday I let loose on the sweets.
my birthday twin alysha & i cutting our cake
On my actual birthday I had school, again, until about 5:30. We hadn’t made any plans really for going out or what we would do the night of. It turned out to be a super hot and sunny day, so I said I wanted to be somewhere on a patio for dinner. We are so lucky to live minutes from the water, so we made a quick reservation for dinner down by the pier to take in the view while we ate. It was such a warm night, no wind at all – we walked along the pier without jackets.
post dinner all-out free birthday menchies visit
Every year I make myself some sort of birthday cupcake. Last year I made these Reese’s peanut butter cupcakes, dipped in chocolate. They were pretty ridiculous. I am a huge fan of anything peanut butter and chocolate, and I really wasn’t planning on making pb&chocolate cupcakes again this year, that is, until I saw this recipe from one of my fav vegan websites (i’ve made a vegan carrot cake, and a marinated kale salad from her site too) I had actually seen these a while ago and bookmarked them, but wasn’t thinking of them for my birthday. However, they looked so good I knew I had to make them.
I’ve been making a lot of vegan recipes lately, mostly because I like using less butter in baking, and because of my dairy and egg allergy it seems to work. I’ve also been using flour alternatives because of my wheat allergy, like rice and coconut flour. These cupcakes are amazing. The frosting is like silk – I highly recommend using smooth natural peanut butter, it has a much deeper roasted flavour. I used Trader Joe’s creamy peanut butter. I topped them with dark chocolate chips, and raw cocoa nibs.
Vegan Chocolate Peanut Butter Cupcakes
makes 12 cupcakes
recipe adapted from Healthy Happy Life
- 3/4 cup sugar
- 1 cup white rice flour
- 1/2 cup coconut flour
- 1/2 cup vegan butter, melted (or coconut oil)
- 1/2 cup coconut or almond milk
- 1/3 cup water + 1 tsp ground golden flax seeds
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/4 tsp cinnamon
- 1 Tbsp baking powder
- 1/4 tsp apple cider vinegar
- 1/2 cup blendable fruit (berries, banana, apple sauce)
to top: 70% dark chocolate chips, raw cacao nibs
Peanut Butter Frosting
- 1/3 cup creamy peanut butter
- 1/3 cup vegan butter, chilled
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 Tbsp non-dairy milk (coconut, almond)
1. Preheat oven 350 degrees.
2. In a large mixing bowl, add flours, sugar, cocoa powder, cinnamon, and baking powder. Stir to mix.
3. In separate bowl blend together fruit (berries, banana or apple sauce), vanilla, melted butter, flax seeds + water, apple cider vinegar and non-dairy milk. Blend with mixer until well incorporated.
4. Line cupcake tins with wrappers – add 1/4 cup to each.
5. Bake cupcakes at 350 for 16-20 minutes or until tops begin to toast up.
6. Cool cupcakes.
To make frosting, blend all ingredients together with mixer on medium speed until fluffy and smooth. Pipe onto cooled cupcakes. Sprinkle cupcakes with raw cacao nibs, and top with a chocolate chip.
I made these this week and they would be great for an Easter dinner. They’re sort of like a bird’s nest cookie, except inside out. I filled them with homemade lemon curd, topped with a cream cheese buttercream and sprinkled with toasted coconut.
We’re away with some of my family at Osoyoos lake for the weekend – it was 18 degrees today. Definitely felt like summer. We walked into town for a couple hours and had lunch at a cafe, and walked back. We were out in the sun long enough to get a little bit red.
I’m really loving this warm and sunny Easter.
Hope everyone has a lovely Easter weekend with family and friends. I’ll definitely be enjoying it before school begins again on Tuesday. I am also lucky enough to be going to the Rihanna concert Monday night – should be interesting.
You will need:
24 of your favourite Vanilla Cupcakes – baked and cooled.
To toast coconut place pan on medium heat, add ½ cup medium unsweetened coconut to the pan and allow to heat. Once fragrant, sift around coconut continually for 5 minutes until lightly browned and toasted.
Remove from heat and place in dish to cool.
- 3 large eggs
- 1/3 cup sugar
- Grated zest of 1 (one) lemon
- 1/2 cup lemon juice
- 6 tablespoons butter cut into small pieces (3/4 stick)
- Whisk together eggs, sugar and lemon zest in medium saucepan until light in colour.
- Add lemon juice and butter
- Cook, whisking over medium heat until the butter is melted. Then whisk constantly until the mixture is thickened and simmers gently for a few seconds.
- Place a medium mesh-sieve over a bowl and scrape the filling using a spatula into it. Strain the filling into the bowl.
- Let cool, cover with plastic wrap and push against the curd, so you do not have a film, and refrigerate to thicken.
To assemble cupcakes:
Using a small knife, cut a circle at a diagonal into the top center of the cooled cupcake. Make sure not to cut too far down, you still want a bottom to your cupcake. Take out the ‘core’ and cut off the excess and reserve the ‘cork’ to replace on to the cupcake.
Using a small spoon, fill the center of the cupcake and replace top ‘cork’ to cover.
- 3 sticks of unsalted butter (1 ½ cups), room temperature
- ¼ cup cream cheese, softened
- 4 cups sifted icing sugar
1. Cream butter in stand mixer with whisk attachment for 2-3 minutes until light and fluffy. Scrape down sides.
2. Add sifted icing sugar ½ cup at a time and whip well. Scrape down sides as needed between adding more.
3. Once all icing sugar is incorporated, add in the ¼ up of cream cheese. Whip again until well incorporated.
4. Pipe onto cupcakes and then sprinkle with toasted coconut.