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Pumpkin Cupcakes

Pumpkin Cupcakes

In celebration of the fall weather, although honestly we don't really get in until November in California, I decided to make some pumpkin cupcakes! This is the first time I've tried a basic swirl frosting without any frills or fancy edges. Improvements can definitely be made, but it was still fun to try!

These pumpkin bread cupcakes are the same recipe I used when making pumpkin bread here.

What You'll Need

Cupcakes

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Frosting

  • 1 (8 oz) cream cheese frosting, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • ¼ cup canned pumpkin
  • 1 teaspoon cinnamon

Oven Temp: 350 degrees
Cooking Time: 20-22 minutes

For making the cupcakes I list out the steps here and then you'd just pour the batter into cupcake tins and cook for 20-22 minutes.

The cupcake base was a little bit thicker than a normal cupcake, so having a lighter cupcake frosting paired really well.

Added a little extra cinnamon to the top. Partly for taste, mostly to try and make it look fancy. :P

Fire Cupcakes

Fire Cupcakes

Mint Chocolate Brownies

Mint Chocolate Brownies

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