Pumpkin Cupcakes with Cinnamon Frosting

These moist pumpkin cupcakes paired with cinnamon frosting are a perfect combo to start off the Fall season.

Cake Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 cup canned pumpkin (NOT pie filling)
• 2 eggs, room temp
• 2/3 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/3 cup buttermilk
• 1 tsp vanilla extract

Frosting:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 4 cups powdered sugar
• 2 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 2-3 tbsp of milk or heavy cream

Directions:

1.  Preheat oven to 350°F.  Line muffin pans with cupcake liners and set aside.
2. In a large bowl, combine flour, baking soda, baking powder, salt and spices.  Whisk together and set aside.
3. In a separate bowl, combine eggs and brown sugar and whisk until combined.  Add pumpkin, vanilla, oil and milk and stir until combined.
4. Add wet ingredients into dry and stir until just combined.  Don't overmix or your cupcakes will be too dense.
5. Pour batter into muffin cups and bake for 18 minutes.  Use the toothpick method to test.  Cool completely before frositng.  
6. To make the frosting:  Beat shortening and butter until creamy.  Add half the powdered sugar and mix until combined.  Add the cinnamon, vanilla and 2 tbsp of cream or milk.  Add the final two cups of powdered sugar and mix well.  Add more cream if needed, I always do. (Rule of thumb: if frosting is too thin, add more sugar; if too thick, add more liquid)
7. Frost, eat and enjoy!

** makes approx 15 cupcakes.
** store airtight at room temp

Cherry Almond Cupcakes

These yummy cupcakes are made with cake mix which is something I hardly do but I spruced up the batter and it makes them taste homemade.  No one will ever know any better.

Ingredients

Almond Cherry Cupcakes:

 1 box white cake mix

1/3 cup vegetable oil

3 eggs 

1/2 cup sour cream

3/4 cup buttermilk

2 tsp almond extract

1 cup maraschino cherries, chopped

Almond Buttercream:

1 cup butter, softened (2 sticks)

2 tsp almond extract

4 cups powdered sugar

1/4 heavy cream, use as needed*

1 jar maraschino cherries with stems

Directions for cupcakes

1. Preheat oven to 350° 
2. In a large bowl, whisk eggs, buttermilk, oil, sour cream and almond extract until smooth.
3. In a separate bowl, sift cake mix. (You don't want any lumps) Then stir cake mix into wet ingredients.
4. Fold in chopped cherries
5. Fill cupcake liners 2/3 full and bake for 20-23 minutes or until toothpick comes out clean.
6. Completely cool cupcakes before frosting.

 Directions for frosting

1. Beat butter until fluffy, about 2 minutes.
2. Add almond extract and slowly add powdered sugar.
3. Add cream until you reach desired consistency.
4. Pipe frosting onto cooled cupcakes ( 1 used a 1M tip)
5. Make your cupcakes personal by adding stemmed cherries, red sprinkles, etc.

* makes 24 cupcakes
* you can use milk instead of heavy cream but it won't have the same thick consistency.
* store in refrigerator and bring to room temp before serving.