Pumpkin Cupcakes

Tomorrow is Thanksgiving and I just felt compelled to make pumpkin cupcakes with cream cheese frosting. Who doesn’t love homemade cream cheese frosting?!? I was hoping that there would be some left over for dessert after dinner tomorrow but they are gone already!

Makes 12 cupcakes

1 cup pumpkin puree

1 cup sugar

2 eggs, room temperature

1/3 cup canola oil

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. all spice

1/4 tsp. salt

1 1/2 cups flour

1 tsp. baking soda

1 tsp. baking powder

In a small bowl, mix 1/8 cup of sugar and 1 tsp. cinnamon to sprinkle on top of cupcakes before baking.

Preheat oven to 350

Mix pumpkin, oil, and sugar together. Add eggs one at a time. Add nutmeg, cinnamon, all spice, ginger, and salt. Mix well. In a separate bowl mix flour, baking soda, and baking powder then add slowly to wet mixture.

Scoop into cupcake liners and bake for 18-21 minutes depending on your oven.

Cream cheese frosting – https://rawbasil.wordpress.com/2013/11/28/cream-cheese-frosting/

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Cream Cheese Frosting

Another favorite! I think I love cream cheese frosting more than buttercream but they both are so good!

Frosts about 24 cupcakes

1/2 cup butter (1 stick) room temperature

8 oz cream cheese, room temperature

3 cups powdered sugar

1 tsp. vanilla

Dash of milk

* Make sure butter and cream cheese are at room temperature otherwise they will not cream properly.

Mix butter, cream cheese, vanilla, and 1 1/2 cups powdered sugar. Slowly add the remainder of the powdered sugar to your liking as well as the dash of milk. For firmer frosting, add powered sugar and for thinner frosting, add milk.

Enjoy!

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Buttercream Frosting

I love making buttercream & I love eating it too! I always start with a basic recipe then I add a little more of vanilla and a little more of milk, and a little more powdered sugar until it’s perfect….. for my taste, that day. 😉

 

To frost about 12 cupcakes:

1 stick of butter – real butter

2-3 cups of powdered sugar

1-2 tblsp. milk

1 tsp. vanilla

Combine butter, 1 cup of powdered sugar, vanilla, and 1 tblsp. of milk. Mix for 1-2 minutes then gradually add more powdered sugar until reached consistency. Peaks should form so the frosting holds its shape.

If frosting is too thick, add a little more milk. Too thin, add more powdered sugar.

I use Wilton tip 1M

cupcakes

 

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Chocolate Chip & Peanut Butter Cookies

I just love a good chocolate chip cookie then add peanut butter and it’s that much better! Last winter we had a cookie exchange at work and this recipe was given to me. I fell in love and use it as my go to recipe. I have changed a few things and cut it in 1/2 since I don’t need 10 dozen cookies too often!

2 sticks of butter

1 cup of sugar

1 cup of brown sugar

1 cup of peanut butter

2 eggs

1/2 tblsp. of vanilla

2 1/2 cups flour

1 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp salt

all natural chocolate chips – whichever type of chocolate you prefer

 

Cream together butter & sugars for about 2 minutes, add peanut butter, add eggs one at a time, add vanilla.

Mix together (sift or with a fork) flour, baking powder, baking soda, and salt. Add slowly into wet mixture just to incorporate. Add 1-2 cups of chocolate chips.

I use a cookie scooper but you can use a regular spoon also. Shape into a ball then roll into sugar.

Bake at 350 for about 9-10 minutes.

Enjoy =)