Quick and Easy Pumpkin Spice Cupcakes
First, before I get to the review, let me apologize. This blog was never intended to be silent for so long, but I teach high school and for whatever reason, when I went back to school this year, things have just been SUPER busy from the moment the students came back! I haven’t had much time to cook and work on recipes, but I swear, more is coming! Keep an eye out in the next week for a review of ‘Ohana – which was a delicious meal!!!
These cupcakes are great if you are in a hurry and just need to take something to school, the office, or if you don’t like pumpkin pie. (There are those of us who don’t!)
Its super easy – you’re starting with a box mix.
Now, there are lots of ways to doctor a box mix and make it taste more homemade. replacing the oil with butter is one. But in this case, I was really strapped for time, and I forgot to soften the butter, so I just opted to use the other way – adding a tablespoon of mayonaisse. I know that sounds weird, but it really makes a difference. It will keep the cake moist and really helps the texture. You won’t taste it in the end. I promise!
Now add in your spices. I add a teaspoon of cinnamon, half a teaspoon of nutmeg and allspice, and then a fourth teaspoon (or less) of cloves. I don’t care for cloves, and I love nutmeg, so you can adjust these to your own tastes. Add ginger if you want, leave out the allspice. Whatever you like! You could also use prepared pumpkin pie spice and just put 2 to 2.5 teaspoons in there and leave it at that. I also like to add a little extra vanilla, because I think it helps. You don’t have to.
Then just spoon your mixture into muffin tins lined with baking cups. I do about 2/3 full. Don’t go more than that, or you’ll have serious oozing. Which leads to burning on the pan. Which leads to scrubbing. And no one likes that.
Bake them off according to the mix directions, and then let them cool completelly before frosting them.
The frosting recipe is my basic buttercream recipe from an old Wilton cookbook my mother has. The only change I’ve made is that I replaced all the shortening with butter. If you’re piping frosting and its really hot, this can be a problem because the butter will melt quicker and get soft. In that case, just pop the piping bag in the freezer or fridge for a few minutes to help it firm up again.
You could easily add food coloring to the frosting to make it more festive, but I had a lot of orange sugar sprinkles left, and figured those would work just as well.
A quick, almost homemade cupcake recipe that guests will love - and it won't take you forever to make!
- 1 tbsp Mayo
- 1 box white cake mix
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp vanilla
Preheat the oven according to the box mix directions.
Mix the box mix, using the directions provided on the package.
Add in one tablespoon of mayo and your spices. If you want to add the extra vanilla, here's where you do it. I like the little extra, but it is optional.
Fill muffin tins lined with baking cups about 2/3 full.
Bake according to the package directions, then removed and let cool.
Frost when cupcakes have completely cooled!
- 1 lb confectioner's sugar
- 1 cup butter, margarine, or a mixture of both
- 2-3 tbsp milk
- 1 tsp vanilla
Cream the butter until light and fluffy.
Add in your confectioner's sugar and vanilla, beating for 2-3 minutes, or until mixture is getting lighter and well combined.
Add in the milk, a tablespoon at a time and whip the frosting for a minute between additions. Continue adding until it reaches the consistency you like. Be aware - adding too much liquid will make your frosting too runny, so go slow!