Cinnamon Cupcakes with Pumpkin Pie Frosting

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
3 eggs
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:

  1. Preheat the oven to 325 degrees.
  2. Prepare a standard cupcake tin using your favorite meathod (I’m a fan of the little paper liners)
  3. Mix the cake mix, water, oil, eggs, and cinnamon in a bowl.
  4. Fill each cupcake well about 2/3 of the way full and bake for 18-20 minutes, or until done.
  5. 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.
  6. 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

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Cookie Dough Cupcakes

I have a problem.  There’s a bake sale at work that will benefit Share Our Strength, and I seem to be unstoppable.  I couldn’t seem to stop over the weekend!  Although, it has allowed me to try a lot of things from Pinterest that Scott didn’t seem to be too interested in…

Although, Lord only knows why.  Cupcakes and cookies combined sound like a pretty darn good idea to me!

Original Recipe can be found here:  http://carzycook.com/showthread.php?tid=7085

What You Need:

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup butter, softened
1/4 cup white sugar
1/2 cup brown sugar
1 egg
2 teaspoons vanilla extract
1 cup miniature semisweet chocolate chips
1 (18.25 ounce) box yellow cake mix
1 1/3 cups water
1/3 cup canola oil
3 eggs
And Here’s What You Do:

1. Combine the flour, baking soda, and salt in a medium bowl. Combine the butter, white sugar, and brown sugar with an electric mixer in a large bowl. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just combined. Gently fold in the chocolate chips; mixing just enough to combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.
2. Preheat an oven to 350 degrees and line 24 standard muffin cups with paper liners.
3. Beat 3 eggs in a large bowl with an electric mixer. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Divide into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.
4. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

What I Did:

I am always running into a hurdle when a recipe involves freezing something.  My freezer is only about 10 inches wide, and no where near large enough to fit an entire cookie sheet on one of the shelves.  So, I stuck all the dough balls into a bowl, and stuck that in the freezer.  I thought that it worked pretty well, despite the fact that I had to pry some of them off each other.

The best part of making this recipe was the teeny little chocolate chips that you put in the cookie batter!  I haven’t baked with them, although I had seen them for sale.  I think they’re adorable!  I stuck them in cookies that I made for Scott this week (don’t worry, that recipe will come next week.  I think he’s already eaten half of them in a day.), and I can’t wait to bake with them again.

Reaction:

I have 23 of these beauties currently sitting in my fridge, waiting patiently to be frosted (chocolate, of course).  I lost one due to..’quality control’.  Dear Lord, they are delicious!  And a lot easier than you might think…

I suppose I will have to buy one if I want to taste them with frosting on it!

Oh, and by the way, that is a polka dot cupcake liner.  I will find any way I can to combine my obsessions…

 

Until next time,

Peace, Love, and Cupcakes