Friday, October 29, 2010

Happy Halloween!

You know me... I never miss a holiday as an excuse to whip up a batch of something new!  This recipe from Martha Stewart Online was super easy and came out great!  I topped these little gems with my own cream cheese frosting recipe (see below).  Happy baking!
Ingredients - Pumkin Cupcakes 
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree


  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Ingredients - Cream Cheese Frosting
  • 12 oz. cream cheese, slightly softened
  • 2 sticks butter, slightly softened
  • 2 cups confectioners sugar
  • 3/4 tsp. vanilla extract
  1. Beat cream cheese and butter on medium high in an electric mixer until combined and fluffy (2-3 minutes)
  2. Reduce speed to low, add confectioners sugar 1/2 cup at a time
  3. Once all sugar is added, add vanilla and beat until smooth

Pumpkin Cupcakes - Martha Stewart Recipes

Wednesday, October 27, 2010

Go Bears!


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