Amazin’ Pumpkin Pie Cupcake Recipe

Easy. Yummy. Impressive. Three of my favorite words when talking about recipes to make that are great for taking as a host plate. These Pumpkin Pie Cupcakes totally fit the bill and will have them all asking for your secret recipe…

Pumpkin Pie Cupcakes



15 oz pumpkin puree
¾ cup sugar
2 eggs
1 tsp vanilla
¾ cup evaporated milk
⅔ cup flour
¼ tsp salt
¼ tsp baking soda
¼ tsp baking powder
2 tsp pumpkin spice
Whipped cream


Preheat the oven to 350 F.
Grease 12 cup cupcake pan.
In a bowl stir together flour, pumpkin spice, salt, baking powder and baking soda.

In Process 1
Mix the pumpkin puree with sugar, eggs, vanilla and evaporated milk
Add dry ingredients in the mixture and mix until it’s evenly combined
Fill the pan with ⅓ cup of the mixture in each cup ( I used these silicone baking cups and they worked perfect!

In Process 2
Bake for 20 minutes.
Let the cupcakes cool in the pan for 20 minutes than remove them from the pan and let them cool completely. Store them in the fridge.

In Process 3
Top the cupcakes with whipped cream and dusted with cinnamon or pumpkin pie spice on top before serving. That is, if you decide to share…

Turkey Cupcakes


Turkey Cupcakes

Aren’t these little guys adorable? SOOO easy to make too! (you can cheat and use a boxed mix to skip half of the process)

Cupcake Ingredients: 

1 1/2 C  flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1 C sugar
1/2 C unsalted butter, room temp
1 large egg, room temp
2 large egg whites, room temp
1/2 tsp vanilla
1/3 C buttermilk

Frosting Ingredients:

1 C unsalted butter, softened
3/4 C cocoa powder
3 C powder sugar
3/4 C heavy cream

Turkey Decorations Ingredients:

Cupcake Directions: 

Preheat oven to 350 degrees. Line cupcake pan with paper liners.
-Stir flour, baking powder, baking soda and salt in a medium bowl. Sit aside.
-In an electric stand mixer whip the butter and sugar until pale and fluffy in the mixing bowl.
-Add in an egg, then the egg whites one at a time.  Add the vanilla with the second egg white.
-Measure out the buttermilk.
-Mix 1/3 of the flour mixture alternating with 1/2 of the buttermilk. Mix after each addition only until just combined.
-With all ingredients  blended spoon the batter into the paper lined cupcake pan until each tin is 3/4’s filled.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Allow cupcakes to cool in cupcake pan for 10 minutes.
-Remove cupcakes from pan and place each on a wire rack until cooled.

Frosting Directions: 

-Beat the softened butter on its own until smooth.
-Add cocoa and powder sugar alternately with heavy cream  into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
-Scoop frosting into a large pastry bag with a frosting tip.
-Twist the open end of the pastry bag to push frosting to the tip.
-Frost cupcakes.


Turkey Decorations Directions:

-Following the outline for the layout of the decorations on the cupcake.

Using the Turkey candy cupcake product found at Walmart, Michaels, Target or Hobby Lobby

Place the eyes in the front of the cupcake facing you above the 1/2 way point in the frosting in front

Now place 2 yellow pieces in front below the eyes for the gobble spread them apart like the picture shows

Begin to create the feathers. There is no color order that is right or wrong. Be creative.

I started with the back row first and then row two and finishing with the row closest to the eyes.    turkey CC 5-3

Scarecrow Cupcake Recipe!

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More fun and festive ideas for you! These are pretty SIMPLE to make and beyond cute — just run out there and get some clearance candy corn!

Scarecrow Cupcake

Butter cake ingredients:

1/2 tsp salt
2 tsp baking powder
1/2 C butter, room temperature
1 C white sugar
2 eggs, room temperature
1 tsp vanilla
3/4 C milk, room temperature

Frosting Ingredients:

1 C soft unsalted butter
4 + C powder sugar
4 TBSP heavy whipping cream
Shredded wheat
Wafer cookies
1 bag of candy corn

Royal Icing Ingredients:

2 egg whites
1 C powder sugar
1/2 tsp cream of tartar
Black  gel food coloring

Cupcake Directions:

-Preheat oven to 350 degrees. Put paper liners into the cupcake pan.
-Combine the flour, salt, and baking powder. Whisk to blend.
-Using an electric mixer beat butter and white sugar until light and fluffy.
-Add eggs one at a time, beat after each addition.  Next stir in the vanilla.
-Gradually add half of  the dry ingredients to the creamed mixture alternately with the milk.
-Stir all ingredients just until just blended
-Using a medium ice cream scoop. scoop the batter into lined cupcake pan.
-Bake at 350 degrees for  20-25 minutes or until an inserted toothpick comes out clean.
-Allow to  cool in the cupcake pan for 10 minutes.
-Transfer to a wire rack to cool completely before frosting.

Frosting Directions:

-Cream the butter and powder sugar until it looks light and creamy.
-If it doesn’t cream add several drops of the heavy whipping cream until it creams.
-Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then….
– Add more powder sugar 1/2 C at a time…. mix well.
-Test to make sure that the frosting can make and hold a stiff peak.
-If ready scoop the frosting into a pastry bag with a large tip.(13 inch)
-Twist the open end of the pastry bag to push the frosting to the tip.
-Frost from the cupcake edges inward to the center of the cupcake.
Scarecrow CC 0-2
Icing Directions:

-Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)
-If icing is  not stiff enough add 1/4 C powder sugar.
– Spoon the icing into a bowl.
-Add several drops of black gel food coloring in the large bowl of icing . Stir well to mix the color.
-Spoon the icing into a piping bag with a #2 tip.

Extra Directions:

-Refer to the picture of the cupcake for a  more detailed example.
-Pull apart the shredded wheat into hay like pieces.

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-For each cupcake you will need 1 1/2 wafer cookie.  Cut the cookies in half to make the 1  1/2 for each cupcake.

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-While the frosting is still damp put the loose shredded wheat on the top for hay hair.
-Using a little bit of frosting to glue the full cookie and half cookie together. Set aside.  Draw a black line using the black icing on the half part of the cookie hat.

Scarecrow CC 0-4
-Place the hat (the whole cookie entirely on the frosted cupcake) covering the top half of the straw hair.
-Using the black royal icing make two round dots for eyes.
-Then draw 4-6 lines in a half circle to make the smile.
-Allow the icing to dry for about 1-2 minutes.

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-Put a piece of candy corn upside down with the white point pointing down for the nose.
-Allow the icing to dry for about 20 minutes or simply rip into them like a monkey on a cupcake!

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