Fall is probably one of my favorite times of the year. I love crisp mornings, apples, pumpkins, corn stalks, boots, etc. I especially love the amazing beauty of the changing color of the leaves. It is so impressive.
How cute is this little guy?!
But, I am not writing to talk to you about Fall. I am writing to tell you that I have discovered this amazing recipe for Oh So Sweet Pumpkin Cupcakes (it was really suppose to be a cake, but I thought cupcakes would be better serving sizes, it was a mistake because they were too messy for a cupcake, if you read the recipe, you’ll know why.)
Before I tell you about this amazing recipe, you should know that I am not a baker. And, if we are being totally honest, I am just an okay cook in general. No one will ever accuse me of be a Betty (Crocker) or a Martha (Stewart).
Maybe it is the ingredients. I tried to use the good stuff including eggs from my girlfriend’s chickens (doesn’t get fresher than straight from the hen to home.)
So here is the recipe:
- 4 eggs
- 1 2/3 Cup white sugar
- 1 Cup vegetable oil
- 1-15 oz can pumpkin purée
- 2 Cups all purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 can of sweetened condensed milk
Cream cheese frosting-
- 6oz softened cream cheese
- 6oz softened butter
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat your oven to 350F.
- Grease a 9×13″ baking pan with a non stick cooking spray.
- In a large bowl, mix together your eggs, vegetable oil, sugar, and pumpkin purée.
- Now mix in your flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- Pour into your greased baking pan and bake for 35 minutes.
- Pour the half of the can of sweetened condensed milk evenly over the top of the still HOT cake.
- Allow to sit about 30 minutes then prepare your frosting.
- Scoop your frosting onto your cake and spread evenly with a spatula.
Beat cream cheese until texture is smooth and creamy. Add butter and mix until it is fully mixed together. Slowly add powdered sugar. Add vanilla extract.
And, here is the final product. I debated about making my icing just a little bit more fancy, but who are we kidding, I am not that fancy.
These weren’t for my family. They were for a Lions Club Dinner, so I could not let them leave the house with taste-testing them, right?! It is the responsible thing to do.
I would recommend this recipe to everyone. It was perfectly sweet and just a little bit messy as a cupcake (which we all know that makes things even yummier so I am okay with it being a cupcake.) And, it was a very easy from scratch recipe.
Do you have a go to recipe for potlucks and gatherings? Feel free to share them with me, unless of course, it is top secret.
Lots of Love,