I think everyone loves to eat at work. Ok, at least we all love to eat where I work. I think we make any excuse to buy and eat cake. Or cookies. Or anything, really. Especially for birthdays.
Recently, we unanimously decided to bring in our own goodies for our birthdays. That way, if we wanted to celebrate, we could. But it wasn’t mandatory if it doesn’t fit in the monthly budget. So, of course I took the opportunity to try out a new recipe on those poor unsuspecting fools…I mean my beloved coworkers.
Original Recipe Is Here: http://www.thekurtzcorner.com/2012/09/cinnamon-cupcakes-with-pumpkin-pie.html
What You Need:
For the cupcakes
1 box vanilla cake mix
1 cup water
1/2 cup vegetable oil
2 tsp cinnamon
For the frosting
1 16oz container buttercream frosting
1/2 cup pumpkin puree (don’t get the pumpkin pie filling!)
1 tsp cinnamon
1 tsp nutmeg
1 1/2 tbsp cornstarch (I used a lot more)
And Here’s What You Do:
- Preheat the oven to 325 degrees.
- Prepare a standard cupcake tin using your favorite meathod (I’m a fan of the little paper liners)
- Mix the cake mix, water, oil, eggs, and cinnamon in a bowl.
- Fill each cupcake well about 2/3 of the way full and bake for 18-20 minutes, or until done.
- While the cupcakes are baking, mix together the frosting, pumpkin, cinnamon, nutmeg, and cornstarch. I used my hand mixer on low, and added more cornstarch as my frosting was a bit on the thin side.
- Cool the cupcakes completely before frosting. Garnish with a bit of nutmeg. (Oops, I forgot to do this)
I know I’m not normally a cupcake maker. But these had so much appeal that I couldn’t help myself. And we don’t have much room to store a whole mess of cupcakes in the house. However, these caught my attention during a recent Pinterest session. They weren’t terribly complicated to make, and I loved the idea of mixing the pumpkin with the buttercream frosting. I really cut down on the sweetness and gave the frosting a nice tone of all the lovely pumpkin spice flavorings.
If you are looking for something slightly different from your-rum-of-the-mill chocolate or vanilla cupcakes, these will work perfectly. I used one of my two frosting tips to pipe the frosting on these cupcakes. And now I know why I’m a baker and not a decorator…
Until Next Time,
Peace, Love, and Cupcakes