Wednesday, October 31, 2012

Pumpkin Cupcakes with Cinnamon Frosting and my FIRST GIVEAWAY!!!!

Happy Halloween!!!


This little blog that could just got 100 likes on its Facebook page! I think that's worthy of a giveaway today!!!!!!!!!!!!

Toot! Toot! That's my horn.

Ok, I know. I have a long ways to go still.

I'll get to the giveaway in a minute. 

I made these cupcakes yesterday to share with my coworkers and celebrate Halloween. I bought the cupcake liners a month ago. I was very! very! excited and thumbing through many different recipes trying to get inspired and figure out what I should make them. 

Well, the cupcakes all tumbled around in my cupcake carrier on the way to work! (Threw that effing thing in the trash as soon as I got home.) Then I get there, walk into the breakroom, and the dentist had picked up Dunkin' Donuts. He's from Long Island. Doesn't know that Krispy Kreme is the way to go in these parts. Anways, his donuts STOLE MY CUPCAKE THUNDER!

He ate one. 

Out of pity, I'm sure.

From now on, there will be a phone call made before I bring such treasures to the workplace.



Pumpkin Cupcakes with Cinnamon Frosting
  • 1 box French Vanilla cake mix
  • 1 & 1/2 tsp cinnamon
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp cloves
  • 1 (15 oz) can pumpkin
  • 1 (8 oz) container sour cream
  • 1/4 cup oil
  • 3 eggs 

for the frosting:

  • 8 oz. cream cheese, at room temperature
  • 6 Tbsp salted butter, at room temperature
  • 1 lb. powdered sugar
  • 1 tsp vanilla 
  • 1 tsp cinnamon
  • 1/8 cup heavy cream

Preheat oven to 350.  Line 22 muffin cups with liners.

Whisk together the cake mix and spices.  Add in the remaining cake ingredients.  Mix on low until combined, then beat 2 minutes on medium. 

Scoop the batter into the lined tins and bake for 20 minutes, or until done.  Let cool in the pan for 10 minutes, then remove to cool completely on wire racks.

To make the frosting, beat together the cream cheese and butter until combined.  Add the sugar.  Beat in the vanilla and cinnamon. Add the heavy cream and beat on high for about three minutes.

I like to thin out my frosting and make it fluffy. I used my 806 tip to pipe the frosting. I decorated my cupcakes with upside down pumpkin spice kisses.




Go ahead. Eat it. I dare you.

Source: Bake at 350.

And now my first ever giveaway!

I'm celebrating 100 Likes on my Facebook Page!!! Have you liked it yet???

And because it's Halloween.
And I love Kate Spade.
And because these are so gorgeous.
And black.

You can have a chance to win these earrings.


These are the Plaza Athenee Chandelier Earrings in Black. Originally retailed for $78. You can learn more about them here.



The winner will have 48 hours to get in contact with me.

Begins at 12:01am on 10/31/12.

a Rafflecopter giveaway

Good Luck!
This post is sponsored by me and all opinions are my own.
cupcakes are partying here:  and at Back for Seconds