Pumpkin Cream Cupcakes

I made these cupcakes (or muffins as I called them) for my parents when they were visiting after Ally was born. They were a great breakfast treat!

Pumpkin Cream Cupcakes
1 pkg spice cake mix
1 pkg vanilla instant pudding
1 cup canned pumpkin
1 pkg cream cheese, softened
1/4 sugar
1 egg

Heat oven to 350 degrees. Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups. Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon. Bake 18 to 21 minutes or until toothpick inserted comes out clean. Cool 5 minutes; remove to cooling rack. Cool completely. Makes 24.

Cupcakes, Cupcakes, and MORE Cupcakes!

I am involved in the Warren Spouses' Club at FE Warren Air Force Base. This is a club open to all military spouses' whose spouse is affiliated with FE Warren or surrounding bases. Today we are holding our "Welcome Back" function, after taking off the busy summer months. This year's theme is a Luau and I was asked to help with the dessert. A good friend and wonderful cake decorator and I schemed together and came up with her (Constance) making an island cake, and myself making 60 cupcakes to surround the island. I didn't use any special recipes for the cake or icing (okay, I'll admit the cupcakes are from a box mix, but it was quicker that way!). However, here is the finished product.....


The cupcakes had four different "designs". Some were as simple as pink (coconut flavored!) frosting with umbrellas stuck in them, while others had a fondant flower, surf board, or martini glass as the decoration on top. Constance did a wonderful job on the cake....see the volcano and hula girl?!? Amazing!

Zucchini Spice Cupcakes

I have had shredded zucchini in the freezer for several months now. I figured I had better do something with it before a new summer zucchini crop comes our way. I am so glad I happened upon this wonderful recipe! These cupcakes are very moist and the frosting is amazing. (I'm going to mark the frosting recipe to use on cinnamon rolls and other various things!)
Zucchini Spice Cupcakes (ToH Aug/Sept 08)

1 pkg spice cake mix

1 1/3 cups water

1/4 cup vegetable oil

3 eggs

2 cups shredded zucchini

1/2 cup raisins (I left out the raisins and substituted white chocolate chips)

Cinnamon Frosting:

1/4 cup butter, softened

1 3/4 cups confectioners' sugar

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1 to 2 Tbls milk

In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. (I made jumbo muffins and they turned out great.) Bake at 350 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. For frosting, in a small mixing bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon and nutmeg. Add enough milk to achieve a spreading consistency. Frost cupcakes. Makes 2 dozen.