Holly in the PNW

The girl that can't sit still!

Cupcakes

Pumpkin Spice Cupcakes

These pumpkin spice cupakes are the best fall cupcakes!  I’ll be honest and I’m not a fan of pumpkin foods but I will devour these in a heart beat.  I top them off with a cream cheese frostting.

Enjoy!!!

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Ingredients

Pumpkin Spice Cupcakes

  • 2 cups all-purpose flour
  • 1 3.4 ounce package instant butterscotch pudding mix
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup butter room temperature
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 4 large eggs room temperature
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon vanilla extract

Cream Cheese Frosting

  • 8 ounces 226g full-fat brick cream cheese, softened to room temperature
  • 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
  • 3 cups 360g confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions

Pumpkin Spice Cupcakes

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

  2. Whisk together flour, pudding mix, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

  3. Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

Cream Cheese Frosting

  1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.

Chocolate Nutella Cupcakes

I made this cake recipe for my best friend’s 40th birthday. Since it’s so delicious, I had to make cupcakes and share will all of you. The frosting is to die for! How can you go wrong with Chocolate and Nutella?! Chocolate Nutella Cupcakes for the win!

It’s an easy recipe so get to baking! Grab your favorite chocolate cake recipe and whip up that Nutella frosting!

I used a flower tip to frost the cupcakes. To add the chocolate pieces on the top of the cupcakes I used chocolates melts. Melt the chocolate in the microwave and spread the melted chocolate on a silicone mat. If you don’t have a silicone mat use a cookie sheet and cover with parchment paper. While still warm, add any color sprinkles you desire. Let the chocolate harden, break into pieces and add to the top of the cupcakes for decoration.

You can make a cake or cupcakes from this recipe. People will love this combination of chocolate and Nutella and will ask for the recipe! Enjoy!!!

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Chocolate Nutella Cupcakes

Course Dessert
Cuisine American
Keyword Chocolate Nutella Cupcakes
Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings 24 cupcakes

Ingredients

  • 1 box chocolate cake mix (or your favorite homemade recipe)

Nutella Frosting

  • 1 cup butter
  • 1/2 cup shortening
  • 1 cup Nutella hazelnut spread
  • 4-5 cups powdered sugar
  • 3-4 tbsp milk or water

Instructions

  1. Bake cupcakes as directed on the box.

  2. Make icing while cakes cool. Beat together butter and shortening until smooth.
  3. Add Nutella and mix until smooth.
  4. Slowly add 4 cups of powdered sugar and mix until smooth.
  5. Add 2-3 tbsp of milk or water and mix until smooth.
  6. Add fifth cup of powdered sugar and mix until smooth.
  7. Add more water or milk until the right consistency.

  8. Frost the cupcakes as desired.

Recipe Notes

To add the chocolate pieces on the top of the cupcakes I used chocolates melts. Melt the chocolate in the microwave and spread the melted chocolate on a silicone mat. If you don't have a silicone mat use a cookie sheet and cover with parchment paper. While still warm, add any color sprinkles you desire. Let the chocolate harden, break into pieces and add to the top of the cupcakes for decorations. 

Cinnamon Sugar (Doughnut) Muffins

These Cinnamon Sugar (Doughnut) Muffins are cake like and they taste like a donut. I love cinnamon sugar so why not make a muffin and top it off with a good amount of cinnamon sugar. They are very filling and satisfying! Get a large cup of milk or coffee first thing in the morning and devour these cinnamon sugar (doughnut) muffins.

Rush into the kitchen and get started!!!!

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Line cupcake pan and spray the liners with non-stick spray. Spoon the batter evenly into the prepared pan, filling the cups nearly full. 

Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they’re cooling, melt the butter for the topping (this is easily done in the microwave). Remove the paper liners. Dip the top of the muffin into the butter. Make sure to coat the whole top of the muffin in the butter. Roll the top of the muffin into the cinnamon sugar.

Serve the cinnamon sugar (doughnut) muffins  warm or store in an airtight container.

ENJOY!!!!

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Cinnamon Sugar ( Doughnut) Muffins

Course Dessert
Keyword Cinnamon Sugar (Doughnut) Muffin
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 muffins

Ingredients

BATTER

  • 1/4 cup butter
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp ground nutmeg
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 2/3 cups unbleached all-purpose flour
  • 1 cup milk

TOPPING

  • 3 tbsp melted butter
  • 3 tbsp cinnamon sugar

Instructions

INSTRUCTIONS

  1. Preheat the oven to 425°F. Line a cupcake pan and lightly grease the liners with non-stick spray. This will ensure that they peel off the muffins nicely.

  2. In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
  3. Add the eggs, beating to combine.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
  5. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  6. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  7. Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  8. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

  9. Dip the top of the muffins into the melted butter, then roll in the cinnamon-sugar.

  10. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Recipe Notes

You can substitute whole wheat flour instead of regular flour. I made them with whole wheat flour as well and it will work with this recipe.