You know what I realized this weekend? I haven’t posted a basic pumpkin cupcake recipe on my blog yet! How can that be, right? I’ve posted a bazillion other pumpkin recipes, including two other pumpkin cupcakes (but those were fancy), but not one that was just deliciously full of flavor and easy! Enjoy these Spiced Pumpkin Cupcakes topped with Acorns!
So this weekend, my daughter’s Girl Scout troop is having a bake sale and I decided to take this opportunity to whip up a batch of Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese frosting topped with handmade candy acorns!
The recipes for these cupcakes come from Annie’s Eats… but I’ve made it even simpler omitting the mixer and just using bowls and a whisk!
I’ve seen similar acorns topping cupcakes that used mini Nilla Wafers as the “lid” to the acorn, but since I didn’t have access to the the mini’s Nilla’s here… my husband spotted the mini Nutter Butter bites and I think they worked even better with these acorns! The bites have a textured top which was more realistic and a peanut butter center which made attaching it to the Kiss even easier! No frosting “glue” required!
Not only are these cupcakes super simple to make and the acorns super fun and cute… this entire cupcake is so delicious! I will be bringing these to a Bake Sale today to support my daughter’s Girl Scout Troop! I hope they sell out!
- 2 2/3 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 15oz can pumpkin puree (not pumpkin pie mix)
- 1 cup sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 4 eggs, room temperature
- 1 cup unsalted butter, room temperature
- 8oz cream cheese, room temperature
- 1lb powdered sugar, sifted
- 1/4 tsp cinnamon
- pinch of salt
- 1 tsp vanilla extract
- Hershey Kiss chocolate candies
- Nutter Butter Bites mini cookies
- Mini chocolate chips
- In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
- In a large bowl, whisk together the sugars, oil, pumpkin puree and vanilla extract until smooth.
- One at a time, crack the eggs into the mixture and whisk until incorporated.
- In three parts, add the flour mixture and whisk just until combined. After all the flour has been added, give the batter a good 10 whisks. DO NOT OVER MIX though!
- Fill cupcake liners 2/3 full and bake for 17-19 minutes or until a toothpick comes out clean.
- Leave cupcakes in pan at least 5 minutes before removing to a wire rack to cool completely before frosting.
- In the bowl of your stand mixer, beat the cream cheese and butter together.
- Add the sifted flour 1 cup at a time and beat until smooth.
- Mix in the vanilla and cinnamon.
- Scrape the sides of the bowl and mix on high for 1 minute.
- Unwrap the Hershey Kiss candies.
- Twist apart a Nutter Butter Bite. Using the side of the cookie that still has peanut butter on it, press it onto of the Kiss with the textured side up.
- Press a mini chocolate chip onto the center of the Nutter Butter Bite for the stem. The warmth from your fingers should just barely warm the chocolate enough for it to stick on the cookie.
- Arrange 2 acorns on top of each cupcake to garnish.
I have these gorgeous bananas sitting on my counter right now. Long, bright yellow, soft but still a bit firm, not too over ripe… perfect for baking. I’ve also got about 10 strips of bacon. Oh and I’m craving peanut butter buttercream.
So yeah… I made a cupcake… with all those things in it.
I started with a basic banana cupcake base, added some maple syrup, chopped up some bacon and BAM… YUM! Then, I topped the whole thing with my favorite peanut butter buttercream and a chunk of crispy bacon that’s been drizzled with maple syrup.
So yeah… you could totally eat this cupcake for breakfast.
PS… So, I’d love to share the peanut butter buttercream with you, but a certain baker in Seattle would kick my ass for sharing it with you. You’ll have to use your own pb buttercream for these cupcakes. (PS, it’s not a cream cheese based frosting either… all butter, baby!)
Banana & Bacon Maple Cupcakes
Makes 18 cupcakes
1 1/2 cups flour
1/4 cup brown sugar, packed
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, melted
1 tsp banana extract
3 large bananas, diced and lightly mashed (we want lots of banana chunks and just a little bit of mush)
1/4 cup maple syrup
7-8 strips of crispy bacon, diced
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of the flour and add the butter and 1 egg and mix 7-8 strokes.
- Add the second egg and mix until combined, about 4-5 strokes.
- Add the bananas, vanilla extract and maple syrup and fold in with a spatula until combined.
- Fold in the diced bacon, making sure the sides and bottom of bowl have been scraped and combined. Do not over mix the batter!
- Fill liners 2/3 full and bake for 18-20 minutes.
- Let cool in pans for 3-4 minutes before removing to wire rack to cool completely.
- Top with your favorite peanut butter buttercream and a chunk of bacon soaked in maple syrup.
It’s Halloween… so yeah, I’m making Black Velvet cupcakes. Are they any different from red velvet, white velvet or green velvet… not really, but they sure are spookier! This Black Velvet Cupcakes Pumpkin Tutorial will make your next Halloween party super sweet!
Pumpkin Frosting Tutorial
Large round tip + piping bag
Green decorating icing (small tube you can get in the baking isle at the grocery store)
Orange frosting (I used cream cheese frosting above and tinted it orange with food coloring)
- Attach the large round tip to your pastry bag and fill with orange frosting.
- Pipe a tall/wide mound of frosting onto your cupcake.
- Break a pretzel stick in half and place in the top of the frosting until about 2/3 cm is showing.
- With the green decorators icing, pipe on the vine in a curly q pattern.
Black Velvet Cupcakes
- 4 Tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 2 1/2 Tablespoons unsweetened cocoa powder
- 3 Tablespoons black food coloring
- 1/2 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup plus 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons distilled white vinegar
Cinnamon Cream Cheese Frosting
- adapted from Hummingbird Bakery Cookbook
- 2 1/3 cups powdered sugar, sifted
- 3 Tablespoons butter, room temperature
- 4 ounces cream cheese, cold
- scant 1/4 teaspoon ground cinnamon
- 1/4 teaspoon of vanilla extract
Black Velvet Cupcakes
- In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
- In a separate bowl mix together cocoa, vanilla and black food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
- Spoon batter into a paper lined cupcake baking pan and bake for 20-25 minutes at 350 F degrees or until a skewer inserted into the center cupcake comes out clean.
- Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.
Cinnamon Cream Cheese Frosting
- Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment. Mix on medium-slow speed until it comes together and is well mixed.
- Add the cream cheese all at once and beat on medium to medium-high until incorporated.
- Add the vanilla and mix until incorporated.
- Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
- Do not over-beat as the frosting can quickly become runny.