Spiced Pumpkin Cupcakes

Tags

cream cheese, Halloween, Pumpkin

Happy Halloween!!!!These cupcakes are by no means strictly Halloween cupcakes, but I really wanted a chance to decorate for Halloween! Spiderwebs, sprinkles, and Jack Skellington!! Nightmare Before Christmas is one of my favorite movies, especially around this time of year (I’ve already watched it about 4 times in the last couple of weeks…). I attempted black frosting for some chocolate Halloween cupcakes because I was hopeful that maybe it would work, though I knew in the back of my mind that it wouldn’t. They still look dark and dreary, and festive at least!The spiced pumpkin cupcakes are delicious! I made them last year for Halloween, too, and they were a big hit. Pumpkin and cream cheese is a classic and tasty combo! They dome very nicely, too, and are very moist and tender. The perfect cupcake for fall, and for Halloween or even Thanksgiving :).

Spiced Pumpkin Cupcakes
Yield: about 24-30 cupcakes

Cupcakes:
2⅔ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs

Frosting:
8 ounces cream cheese
5 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2½ cups confectioners’ sugar, sifted

To make the cupcakes: Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In a medium bowl, sift together the flour, baking soda, baking powder, salt, and spices; set aside.

In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake for 18-20 minutes, or until the cupcakes are golden and a toothpick inserted into the center comes out clean. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes to the wire rack and cool completely.

To make the frosting: In the bowl of an electric mixer, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated; increase the speed and beat until smooth.  Frost cooled cupcakes and decorate as desired.

Source: Annie’s Eats

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Mini Halloween Cheesecakes

Tags

cheesecake, cream cheese, Halloween, oreo, sour cream

I love Halloween! It’s one of my favorite holidays! I know it’s almost too late to be posting Halloween stuff, but I still have time! These are quick and easy. They’re also supposed to be a brighter orange… so don’t be like me and think that the color will darken up when they bake 🙂 Or I guess you could pretend they’re mini pumpkin cheesecakes! Those would be awesome, too, but that’s not what these are unfortunately. Hehe. But I still wanted to post something festive, and I love my cupcake liners! I bought these black trick-or-treat ones and also some orange ones with black bats. Now I just need to get baking so I can actually use them before it’s too late… But anyways, just imagine these in a nice, bright orange and they’re totally festive! So Happy Halloween, a little early!! Is anyone dressing up?

Mini Halloween Cheesecakes
Yield: 15 mini cheesecakes

21 Halloween Oreo cookies, divided
1 pound cream cheese, softened
½ cup sugar
½ cup sour cream
2 large eggs, room temperature and lightly beaten
½ teaspoon vanilla extract
orange gel food coloring

Preheat oven to 275 degrees F. Line a cupcake pan with cupcake liners.

Take 15 Oreos and put 1 in each cupcake liner. Place the other 6 in a food processor and grind them up until they are crumbs. Alternatively, put them in a plastic bag and crush them. Set aside.

In a bowl of a stand mixer with the paddle attachment, mix the cream cheese on medium speed until smooth. Add in the sugar, sour cream, and vanilla extract and mix until combined. Slowly add in the lightly beaten eggs and mix until just combined; do not over mix.

Add in a small amount of orange gel food coloring and stir with a spatula until desired color is achieved and the entire cheesecake batter is colored. Stir in the Oreo crumbs.

Using an ice cream scooper, fill each cupcake liner with the cheesecake batter, almost to the top.

Bake for 22 minutes. Halfway through the baking time, rotate the pan. Once the cheesecakes are done baking, chill them in the cupcake pan in the refrigerator overnight.

Source: Slightly adapted from Gingerbread Bagels