{Recipe Feature} Pumpkin Cupcakes with Cream Cheese Frosting

We make them for different reasons…for a birthday celebration, holiday party, to share with family and friends or just for fun.  No matter the reason… baking, frosting and decorating cupcakes can be lots of fun!  There are so many possibilities when choosing cupcake flavors, frosting types and decorating ideas.  Oh yes, one must not forget the decision as to what cupcake liner to use and oh my, what choices we have these days!

Autumn is in full swing, so I chose to make Pumpkin Cupcakes with Cream Cheese Frosting just for fun.

Pumpkin Cupcakes

3 ½ cups sifted flour
2 teaspoon baking soda
1 ½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
3 cups sugar
1 cup vegetable oil
4 eggs, well beaten
2/3 cup water
2 cups pumpkin


Sift together all dry ingredients, including sugar.  Make a well in dry ingredients and add remaining ingredients.  Pour batter into cupcake liners, filling each half full. The cupcake liner of choice was brown greaseproof cupcake liners.

Bake in 350-degree oven for 20-22 minutes or until cake tester inserted in center of cake comes out clean.  Place cupcakes on cooling rack to cool until time to frost.

Cream Cheese Frosting

2 8-oz. packages cream cheese, at room temperature
½ cup salted butter, at room temperature
2 cups sifted powdered sugar
1 teaspoon vanilla extract

Whisk together the cream cheese, butter and vanilla extract until light and fluffy.  Add the powdered sugar and whisk until smooth.  Using a mixer, beat on mixture on low speed until frosting is smooth, approximately two minutes.  Chill for at least one hour before frosting cupcakes.

Candy Corn and mellowcrème pumpkins take up space in our candy jar this time of year.  My grandchildren expect to find them and usually take a baggie full home each time they visit.  The other candy topping is an Orange Twist from See’s Candies, which was a fun find recently.



~ MissouriFarmChick @ My Kitchen Addictions

{Recipe Feature} German Chocolate Cupcakes

I have lots of amazing memories of my mother in my memory bank and a lot of those endearing remembrances have to do with time spent with her in our farmhouse kitchen.  Mother’s health was not good most of her life, but she was blessed with good years while my sister and me were young which allowed her to spend quality time with us and do the things mothers do with their daughters during their younger years.

My mother’s favorite word was WONDERFUL and she said it often in her last days.  I often use that very word to describe one of my favorite desserts that my mother made…German Chocolate Cake.  I was certain I had her recipe for this WONDERFUL, delectable cake, but hadn’t been able to find it.  My sister and I recently looked through a box of recipes we had collected from mother’s kitchen and found a recipe for Royal Chocolate Cake and attached to it was a recipe titled Icing for German Chocolate Cake, so I figured this was what I needed to duplicate mother’s WONDERFUL German Chocolate Cake.

Equipped with all the ingredients I needed, I took on the task of replicating mother’s prize dessert.  When it was done and I did my taste test, I knew, without a doubt the icing was the one, but not the cake.  It was too rich.  What was an obvious, out-of-place item in the list of ingredients that needed to be substituted was the semi-sweet chocolate.  I couldn’t give up on achieving my goal of preparing mother’s cake just like she did, so I decided to gather what I needed, again, but this time to make cupcakes and substitute German chocolate for the unsweetened chocolate.   My first bite, of the first cupcake, confirmed my results….Mother’s WONDERFUL German Chocolate Cake (Cupcakes).

Royal Chocolate Cake Recipe


2 ½ cups flour
1 ¾ cups sugar
1 ¼ teaspoon baking soda
1 teaspoon salt
2/3 cup shortening
1 ¼ cups milk
2 eggs
*3- 1 ounce squares unsweetened chocolate (see note below)
1 teaspoon vanilla

*substitute 3 -1 ounce squares German chocolate for German Chocolate Cake

Sift together flour, sugar, baking soda and salt.  Add shortening and 1 cup milk.  Mix until all flour is dampened then beat 2 minutes at medium speed.  Add remaining milk, eggs, chocolate and vanilla.  Beat 1 minute longer.  Pour batter into two 9 ½ inch round pans. Bake in 350° oven for 30 to 30 minutes.

For cupcakes, line 24 cupcake tins with paper liners.

I chose these beautiful cupcake liners for this special recipe from mother.  They reminded me of the days spent in our pastures on our farm picking wildflowers.

 Bake in 350° oven for 20 minutes.

Icing for German Chocolate Cake (Cupcakes) Recipe


1 cup evaporated milk
1 cup sugar
3 egg yolks
1 stick margarine
1 teaspoon vanilla
1 cup coconut
1 cup nuts

In a medium saucepan, whisk together milk, sugar, egg yolks.  Add margarine and heat until melted.  Bring mixture to a boil, stirring constantly.  Continue at a boil, stirring constantly until mixture begins to thicken.

Remove from heat.  Whisk in vanilla.  Stir in coconut and nuts. Mother used pecans.


Top each cupcake with a heaping tablespoon of frosting while icing is still warm.


Spread icing and top each cupcake with a pecan.

 ~ MissouriFarmChick @ My Kitchen Addictions