Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes with Cream Cheese Frosting

Makes 1 dozen cupcakes, 2 dozen mini cupcakes.

A fun and festive dessert!
Source: Cooking Classy

1 1/2 cups + 2 Tbsp all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

2/3 cup granulated sugar

1/2 cup packed light-brown sugar

1/2 cup canola or vegetable oil

2 large eggs

3/4 cup + 2 Tbsp canned pumpkin puree

1 tsp vanilla extract

 

Frosting

8 oz cream cheese, at room temperature

1/2 cup unsalted butter, at room temperature

2 3/4 cups powdered sugar

1/2 tsp vanilla extract

candy pumpkins, for topping

 

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds, set aside.

 

In the bowl of an electric stand mixer, whisk together granulated sugar with brown sugar until no lumps remain. Add canola oil, set mixer with paddle attachment (one that scrapes the bowl is preferred otherwise stop and scrape bowl occasionally throughout entire mixing process) and blend mixture on medium speed until well combined. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin and vanilla. With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down sides and bottom of bowl and fold batter to ensure it is well blended.

 

Divide batter among 12 paper lined muffins cups, filling each about 3/4 full and adding a heaping 1/4 cup batter to each well. Bake in preheated oven 20 - 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.

 

For the cream cheese frosting:

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving. Top with candy pumpkins, if desired.

Banana Cupcakes with Cream Cheese Frosting

Banana Cupcakes with Cream Cheese Frosting

Makes 24.

These are easy and always a hit.  Such a great cupcake!
Source: 100 Things to do with a Cake Mix cookbook

1 yellow cake mix
1 box instant banana pudding
2 extra-ripe bananas, mashed
4 eggs
1/4 c. canola oil
1 c. water

Preheat oven to 350 degrees and prepare muffin tins by filling with liners.

Mix all ingredients; beat to combine well.  Fill muffin cups, 3/4 full, and bake for 18-20 minutes until beginning to become golden brown and a toothpick comes out clean.

Let cool for a few minutes in the pan, then cool fully on a wire rack.

Cream Cheese Frosting

8-oz. block cream cheese, softened

1/2 stick butter, softened

2 t. milk

1 t. vanilla

4 c. powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable.

Frost cupcakes.

Lemon Cupcakes with Raspberry Buttercream

Lemon Cupcakes with Raspberry Buttercream

Makes 24-28 cupcakes.

Mmmm, a perfect cupcake for spring.  Dense lemony cake with raspberry frosting.
Slightly adapted from: Baked Perfection

1 cup butter, softened
2 cups sugar
3 eggs
4 teaspoons grated lemon zest
4 tablespoons of lemon juice
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the lemon zest, lemon juice and vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees F for 22-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

2 sticks butter, softened
1 tsp vanilla extract
1/3 cup raspberry jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in raspberry jam and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Garnish with fresh raspberries, if you'd like!

Honey and Granola Muffins

Honey and Granola Muffins

Makes about 3 dozen mini muffins or 15 regular muffins.

This is not typically a muffin recipe that would jump out at me.  But it seemed like a good muffin to try for my weekly breakfast group.  The cookbook actually calls it a cupcake, and suggests frosting it with a cream cheese icing, but I thought it was perfect plain, as a muffin.  Something about the way it tasted actually reminded me of a cake donut.  The sweetness of the honey, and the light crunch of the granola made for a perfect match.   Don't avoid this one if it "doesn't sound like something you would like."  You might be surprised.
Source: Cupcakes from the Primrose Bakery cookbook

8 T. (1 stick) unsalted butter, at room temperature
1/2 c. packed light brown sugar
1/2 c. mild honey
2 large eggs
1-2/3 c. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 c. 2% reduced fat milk
1/2 t. pure vanilla extract
1/4 c. low-fat plain yogurt
2 1/2 c. granola (pick out any large whole nuts)

Preheat oven to 350 degrees

In a large mixing bowl cream the butter, brown sugar, and honey until the mixture is light an fluffy, which should take about 2-3 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the flour, baking soda, baking powder, and salt together into a separate bowl. Mix the milk, vanilla, and yogurt together. Add one-third of the flour mixture to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added. Fold in the granola carefully to incorporate evenly.

Carefully spoon the mixture into cups, filling them about two-thirds full. Bake in the oven for about 24 minutes until golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean.

Remove from the oven and leave the cupcakes in their pans for about 10 minutes. Serve warm with butter and honey.

Chocolate Chip Banana Cupcakes

Chocolate Chip Banana Cupcakes

Makes 24 cupcakes.

A tasty twist on a classic bread.

1 yellow cake mix

1 box instant banana pudding

2 extra-ripe bananas, mashed

4 eggs

1/4 c. vegetable or canola oil

1 c. water

1 c. mini chocolate chips

powdered sugar, for dusting

Preheat oven to 350 degrees.

Mix together cake mix, banana pudding mix, bananas, eggs, oil, and water. Stir in mini chocolate chips.

Spoon in muffin pans that have been prepared with liners.

Bake for 18-19 minutes or until golden brown and a toothpick comes out clean.

Cool on a wire rack. Dust with powdered sugar, if desired.

A Note From The LL: If baking in mini loaf pans, set baking time to 35-38 minutes. Mini muffin pan? 13-15 minutes.

Peanut Butter-Banana Cupcakes

Peanut Butter-Banana Cupcakes

Makes 24 cupcakes.

Elvis would've loved these.

1 box yellow cake mix

1 box instant banana pudding

2 extra-ripe bananas, mashed

4 eggs

1/4 c. vegetable or canola oil

1 c. water

1 c. chunky peanut butter

cream cheese frosting

Preheat oven to 350 degrees.

Mix together yellow cake mix, banana pudding, bananas, eggs, oil, and water. Stir in chunky peanut butter.

Spoon batter into a cupcake pan that has been prepared with liners.

Bake for 18-19 minutes or until golden brown and a toothpick comes out clean.

Cool on a wire rack.

Frost with cream cheese frosting.

A Note From The LL: If you prefer to cook this in mini loaf pans, bake for 35-38 minutes. Mini cupcakes? Bake for 13-15 minutes.