Pumpkin Surprise Cupcakes

After oooh’ing & aaahhh’ing over these cupcakes on Nicci & Suzanne‘s blogs, I knew I had to make them & soon. My parents’ visit & our big tailgate proved to be the perfect excuse.

Y’all know I love anything sweet & the fact that they’re just three or four ingredients makes them all the better.

Pumpkin Surprise Cupcakes


1 can Libby’s pumpkin
1 box white cake mix
1/4 tsp pumpkin pie spice
Mini candy of your choice~ I used Snickers, 3 Musketeers & Milky Way {the surprise}

Mix the pumpkin, cake mix & spice until combined. Line cupcake/muffin pans with liners or grease well. I made 18 smaller cupcakes, but you could easily make 12 bigger ones.

Easy, yummy & kinda healthy.

Pour the batter about half way in the cups. Top with your choice of mini candy bar. Or don’t & fill all the way {husband wasn’t sure about the “surprise” part, so I left six plain}. Fill the ones with chocolate goodness the rest of the way full. Be sure that the candy is completely covered. I had a few that weren’t & those weren’t much of a surprise.

Bake on 350 for 25 minutes or just until they begin to brown on top. Let cool then enjoy! We had them for dessert, breakfast & snacks, & they were so yummy for all three.

Pumpkin cupcake for breakfast, yes please!

Strawberry Margarita Cupcakes {revisited}

I’ve never done this before, but this recipe is the number one search that brings random people to this blog. Hi! 🙂 {My posts about my Lilly Pulitzer scarf are a close seconds.}

I relooked at the cupcake post this weekend. Just mentioning them, Jason said you have to make those cupcakes! I thought my coworkers might enjoy them too. So after realizing I had all the ingredients {minus the lime} on hand, I decided to make them Tuesday night. I’m reposting because {1} the original photos are horrible {2} the fonts weird & {3} it’s a three year old post!

So if you followed me back in 2008 {praise you!}, you can ignore this post {or come over & have a cupcake}. I have to say they’re just as good as I remembered! I know I’ll make them a few more times this spring/summer.

box of white cake mix
can of frozen margarita/daiquiri mix, thawed
2 tbsp vegetable oil
3 egg whites
1 tbsp lime zest

Preheat oven to 350.
Combine cake mix, margarita mix, egg whites, & oil in stand mixer. Stir in zest.

Filled well greased or cupcake papered muffin pans 2/3 full. Bake 22-24 minutes or until toothpick comes out clean. I let cool for a few minutes in the pans before transferring to cooling rack.

Lime Cream Cheese Icing
1 stick butter, softened
1 pkg cream cheese {light ok}, softened
2 tbsp lime juice {I squeezed the post-zested limes}
1 tsp lime zest
4-5 c powdered sugar

Cream softened butter & cream cheese, juice & zest until light & fluffy. Add 4 c sugar 1 c at a time. I ended up doing 4.5 c sugar.

We don’t love a ton of icing on our cupcakes so this icing recipe will be enough for making 2 sets of the cupcakes. {I froze the unused half.} I also attempted to “professionally” ice these babies. But later last night decided they looked weird & smoothed them out.

These cupcakes were dessert last night, breakfast this morning & again dessert tonight. I’m taking them to work tomorrow & to save us from eating all 23!

Beth’s baby shower

This was probably the most upscale baby shower I’ve ever had the chance to attend.  That it was celebrating one of my good friends first baby {a girl with a TBA name} made it even more fun!  Aren’t those decorations gorgeous?!

Much love and congrats to Beth & her little Jelly Bean.  I think all her friends & family had a great time.

The food was delicious, the cupcakes awesomely sweet & the jelly beanie martinis oh so potent & perfectly pink.  Beth’s Dad served as quite the bartender & I loved that the martinis were shaken in baby bottles.

We chatted & ooh & ahh’d over all the great gifts.  I think she got almost everything from her registry {& I know because I was last minute picking up one more little something to add to my Gymboree owl outfit}.

Beth’s family all came down to act as awesome hostesses. And how cute is niece Isabella? 

Cupcakes & Chi O sisters.  We can’t wait to meet you in just a few more weeks baby G.

Pumpkin Cupcakes with Cream Cheese Frosting

We had a chill weekend at home all day Saturday. I was attempting to sleep in when Moekitty woke me up at 8:23 to be fed! So waffles for us & kitty food for Moe and the couch it was. We watched lots of football games, took a few naps, and I got caught up on some Real Simple & O magazine reading. I’ve decided that I’m growing up; I like and feel like I relate to those magazines than the Marie Claire & Glamour I used to subscribe to. I ripped out a couple of recipes to try from both magazines, including this one.I’m looking forward to trying this recipe this week for a Chi O alum dinner club & also to give to then NCSU Chi O new member class retreat this weekend. It sounds easy & I’m thinking the pumpkin puree will make the cupcakes very moist. I’m going to double the recipe, but here’s the 24 cupcake recipe from Real Simple.

Cupcake Ingredients
1 box yellow cake mix (plus ingredients called for in the package directions)
1/2 tsp pumpkin pie spice
15 oz can pumpkin puree

Frosting Ingredients
2 8 oz bars cream cheese, at room temperature
2 c confectioners’ sugar

24 pieces of candy corn

Heat oven to 350F. Put cupcake liners in cupcake pans. Prepare cake mix as directed, but add pumpkin pie spice & substitue the can of pumpkin puree for the water.

Divide batter amoung the muffin tins and bake until toothpick comes clean. Usually 18-22 minutes. Let cool.

Meanwhile, using the electric mixer, beat the cream cheese and sugar until creamy. Spread frosting on top of cupcakes and top each with a piece of candy corn.

Real Simple says that the cupcakes can be made up to 2 days before hand; just store at room temperature and keep covered. Frost up to 12 hours before serving.

Banana Cupcakes/Muffins

When Jason started to have stomach problems a couple of weeks back, he found this recipe under a heart-burn free diet recipes on about.com. I had all the ingredients on hand so I made them that same night and I think 3 times since. The below recipe made right around 12 or 13 cupcakes for us.
We don’t love A LOT of icing on our cupcakes. I made the icing as the below recipe says and only used half for a batch. The I froze it only to thaw it a week or so later when we made another batch.

Banana Cupcakes Ingredients:
1 c flour
1/2 teaspoon baking salt
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 granulated sugar
1/4 c butter
1 teaspoon vanilla extract
1/2 c mashed ripe bananas (I used a little more the second time around and they were more moist)
4 large egg whites
1/4 c fat free sour cream

Preheat oven to 350. Spray a 12 cup muffin tin with nonstick spray. In small bowl, stir together flour, baking soda, salt & cinnamon until well blended. In a large bowl, cream together the butter & sugar. Add vanilla and bananas to the butter/sugar mixture and beat thoroughly. Stir in half the flour mixture and the sour cream. Add the remaining flour mixture and stir until just combined. Spoon the batter into the muffin cups. Bake for 25-40 minutes or until toothpick inserted in a cupcake is clean. Cool for 15 mins before removing from pan and icing.

Cream Cheese Icing
1 1/2 c powdered sugar
8 oz fat free cream cheese, softened
1 teaspoon vanilla extract

Beat all the frosting ingredients together in a medium bowl until creamy. Spread frosting thinly over the cupcakes using knife or spatula. Enjoy!