Mini Pumpkin Cupcakes & Pumpkin Spice Cream Cheese Frosting

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“Pumpkin spice and everything nice”

Hello all! Hope you’ve been enjoying your Fall time. Here is another Fall recipe before all the Winter-y holiday baking fun ensues. If your family is not a fan of pumpkin pie, but you still want some sweet pumpkin at your Thanksgiving dessert table, try these cute mini pumpkin cupcakes, topped with a delicious pumpkin spice cream cheese frosting! They’re so small and fluffy – they go fast – so you might need to make extra!

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Mini Pumpkin Cupcakes

2.5 cups  flour
1 tsp baking soda
1/2 tsp baking powder
 pinch of salt
1 and 1/4 cups white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 cup vegetable oil
1 cup pumpkin puree
1/3 cup champagne
3/4 cup buttercream
2 large eggs
Preheat oven to 350 F. Place cupcake liners in pan.
In the bowl of a stand mixer, combine vegetable oil, champagne, pumpkin puree, buttermilk, and eggs. In a separate bowl, whisk dry ingredients. In 4 parts, add dry ingredients to wet ingredients, mixing in between.  Now pour the batter into the prepared cupcake liners, filling each about 3/4 full. Bake 10-14 mins (depending on your oven), or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely before frosting.
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Pumpkin Spice Cream Cheese Frosting
1/2 cup butter, cut into cubes
8 oz. cream cheese, cold
 1 teaspoon clear vanilla extract
1 tsp pumpkin pie spice
4 tbsp. pumpkin puree
4.5 cups powdered sugar ( depending on desired frosting consistency)
Place butter in stand mixer and beat until smooth. Add cream cheese and blend until smooth. Add vanilla extract, pumpkin pie spice, pumpkin puree, and powdered sugar and blend until combined. Add more sugar for a stiffer frosting. Mine was still pretty soft, but stiff enough to pipe. It hardened a bit after setting in the refrigerator for an hour, which made it easy to serve.
Enjoy!
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Pumpkin Chocolate Chip Cookies

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“I never met a pumpkin I didn’t like”…to bake with.

For all you Fall lovers – this is for you! What could be better than combining a classic chocolate chip cookie with Fall’s best accessory – pumpkins?! These cookies are soft and chewy and everything you’ve been waiting for!

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Cookies

2 1/2 cups flour

1/4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1 cup butter

1/2 cup granulated sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

7 tbsp canned pumpkin

2 cups chocolate chips

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Whisk together flour, baking powder, baking soda, salt, and spices in a large bowl. Meanwhile, in the bowl of your stand mixer, mix together butter and granulated sugar until well combined. Add in brown sugar and mix. Next add in eggs and vanilla while mixing. Lastly, mix in the pumpkin. Now add your dry ingredients into your stand mixer in 4 parts, mixing just enough to combine. Toss in the chocolate chips and mix until evenly distributed. Place your cookie dough in the fridge for 4 hours.

Preheat oven to 375F. Remove dough from refrigerator and place onto parchment paper lined baking sheets using tablespoons. Flatten a bit. Make sure to leave enough space for the cookies to spread. Bake for 15-17 minutes total. I baked at 375F for the first half of the time, then finished baking at 350F. Cookies are done when edges are golden brown.

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Jack O’ Lantern Pumpkin & Chocolate Halloween Cake

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“There is magic in the night…when Pumpkins glow by moonlight”

Just wanted to do a quick little post to help you out if you’re still looking for something to bake on Halloween. This is a layered cake, made with two layers of chocolate cake, and two layers of pumpkin cake, filled with cream cheese frosting, and covered with buttercream frosting and candy ganache. The chocolate and pumpkin play great off of each other, and the cake looks amazing when you cut into it with those contrasting colors.

Pumpkin Cake

1 cup flour

1/2 cup white sugar

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp pumpkin pie spice

pinch of salt

1/2 cup butter, melted

2 eggs

1/2 cup buttermilk

7.5 ounces (1/2 can) pumpkin puree

Preheat oven to 350F and butter two 6 inch springform pans. Whisk together first 6 ingredients in a large bowl. Set aside. Mix together butter, eggs, and buttermilk in your stand mixer. Add in the dry ingredients in 4 parts. Next mix in the pumpkin puree. Split between pans and bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

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Chocolate Cake

1 1/4 cups flour

1 1/2 cups sugar

1/2 cup cocoa powder

1 tsp baking soda

1/2 tsp baking powder

1/2 cup vegetable oil

1/2 cup milk +1/2 tsp. white vinegar (let stand 15 mins)

1 egg

1/2 tsp vanilla extract

1/2 cup French Vanilla Coffee

1/8 cup Bacardi Rum

Preheat oven to 350F. Butter two 6-inch springform pans. Combine dry ingredients in large bowl, whisk, and set aside. Combine oil, milk/vinegar, eggs, and vanilla in stand mixer and mix well. Add dry ingredients to wet ingredients in 3 parts and mix together. Next add coffee and rum and mix well. Bake for 40 mins-1 hour, depending on your oven – just make sure a toothpick in the center comes out clean.

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Cream Cheese Frosting

1/2 cup butter

8 oz cream cheese

1 tsp clear vanilla extract

4.5 cups powdered sugar

1 tbsp heavy cream

Orange food coloring

Place butter in stand mixer and beat until smooth. Add cream cheese and blend until smooth. Add vanilla extract and powdered sugar and blend until combined. Add the heavy cream and beat until fluffy frosting consistency. Add food coloring until desired orange color is achieved. Use this frosting to layer the cakes and crumb coat the 4 layer cake. Then place the cake in the fridge for about 30 minutes while you make the buttercream.

Buttercream

1 cup butter

1/2 cup vegetable shortening

4 cups powdered sugar

2 tsp clear vanilla extract

1 Tbsp heavy cream

Orange food coloring

Black food coloring

Beat butter and shortening in stand mixer until smooth. Add sugar to this and beat until smooth. Next add vanilla and heavy cream to desired consistency. Add orange food coloring, and make sure you have a bit of frosting leftover to dye black for the Jack O’ Lantern’s face. Completely frost your crumb coated cake in your orange buttercream. Place in fridge to harden for about 20 minutes. Meanwhile make your candy ganache

Green Ganache

1/2 bag of dark green candy melts

1/4 cup heavy cream

Place candy in microwave safe bowl. Heat heavy cream in microwave until hot. Pour heavy cream over candy melts and mix until thickened liquid. If not melting enough, it’s okay to place in the microwave for a few seconds at a time. Let the ganache cool a bit but not too much because you still want it to be able to drip down the cake to represent the pumpkin’s leaves.

Spoon ganache over the top of the cake, making sure to leave an area on the side open for the face. Place a chocolate candy on top to represent the stem. Use your black frosting and a small round tip and piping bag to pipe on a Jack O’ Lantern face. And…that’s it! Happy Halloween!

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