Cakes & Frostings

Easy Pumpkin Pecan Cupcakes

Pumpkin Pecan Cupcakes with Cinnamon Cream Cheese Frosting is a delicious and festive combination of all your favorite Fall flavors.

I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Pumpkin Pecan Cupcakes with Cinnamon Cream Cheese Frosting

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Oatmeal Cream Pie Layer Cake

My favorite childhood lunchbox treat is transformed into a delicious Oatmeal Cream Pie Layer Cake. Oatmeal brown sugar cake, marshmallow filling, and vanilla bean frosting are the perfect back-to-school indulgence. Don’t forget to grab some oatmeal cream pies for a fun garnish!

I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

Oatmeal Cream Pie Layer Cake - oatmeal brown sugar layer cake, marshmallow frosting filling, and vanilla bean buttercream with oatmeal cream pie garnish

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Easy Piña Colada Poke Cake

Summer is calling, and what better way to celebrate than with a cake inspired by a fabulous poolside cocktail – Easy Piña Colada Poke Cake. Pineapple yellow cake is filled with rum-flavored coconut cream pudding then frosted with whipped topping and decorated with toasted coconut, pineapple chunks and maraschino cherries. Cheers!

I received product samples from sponsor companies to aid in the creation of the #SummerDessertWeek recipes. All opinions are mine alone.

Easy Piña Colada Poke Cake - pineapple cake, coconut cream pudding, whipped topping, pineapple chunks and maraschino cherries

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Mermaid Layer Cake

No mermaid party is complete without a Mermaid Layer Cake. This moist vanilla cake with vanilla almond buttercream is sure to be the highlight of any Summer dessert table. Colorful frosting, sprinkles and candy melt mermaid tails give the perfect mermaid vibe!

I received product samples from sponsor companies to aid in the creation of the #SummerDessertWeek recipes. All opinions are mine alone.

Mermaid layer cake

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Pineapple Paradise Layer Cake

Pineapple cake, pineapple curd, and vanilla frosting combine in an over-the-top Pineapple Paradise Layer Cake that tastes just as good as it looks! Adorn it with the cutest tropical-inspired sprinkle mix for the perfect party centerpiece.

I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

PIneapple cake with pineapple curd, teal frosting and tropical sprinkle mix

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St. Patrick’s Day Irish Cream Chocolate Cupcakes

St. Patrick’s Day Irish Cream Chocolate Cupcakes are decadent chocolate cupcakes infused with Irish Cream Liqueur, then decorated with a trendy buttercream piping technique in various shades of white and green. Top with a fun sprinkle mix that will shamrock your St.Patrick’s Day.

This recipe was created for and sponsored by Dixie Crystals. All opinions are my own.

Irish Cream chocolate cupcakes topped with white and green buttercream piping and shamrock sprinkle mix

 

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Gingerbread Latte Cupcakes with Coffee Buttercream #ChristmasSweetsWeek

Skip the coffeehouse and bake some delicious Gingerbread Latte Cupcakes with Coffee Buttercream! These delectable cupcakes are topped with a coffee buttercream, adorable specialty sprinkle mix, and mini gingerbread man cut-out cookies!! They are almost too cute to eat!
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

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Chocolate Pumpkin Drip Cake

Chocolate pumpkin cake is layered with spiced pumpkin frosting and topped with a chocolate ganache drip for a cake that is great for both holiday celebrations and weeknight desserts.
This post is sponsored by Florida Dairy Farmers. All opinions are my own.

Chocolate pumpkin layer cake with spiced pumpkin frosting and chocolate ganache drip
Drip cakes are one of my favorites to create. I love the way the chocolate drips over the edges, as well as the fun flavors and decorations that accompany it. Chocolate and pumpkin are a great flavor combination and come together beautifully in this chocolate pumpkin cake with pumpkin frosting and chocolate ganache drip.
Pumpkin is a great ingredient to bake with and not just for Halloween and Thanksgiving. I love baking with pumpkin throughout the year. Layer cakes are definitely a show-stopper during the holiday season and this cake is sure to please a crowd.

Chocolate pumpkin layer cake with spiced pumpkin frosting and chocolate ganache drip
I have to admit that the pumpkin frosting is my favorite part of the cake, though. I could eat it with a spoon. It so fluffy and perfectly spiced – a great frosting to keep on hand for cupcakes and cakes throughout the season.
I made the cake in 2 8-inch cake pans, but the recipe can definitely be doubled for a taller cake, or halved for a single layer. If you’re interested in a 6-inch cake, I would probably do one and a half times the batter and divide between 3 cake pans. The 8-inch are my go-to pans for everyday cakes, so those are the ones I recommend for the recipe.
Chocolate pumpkin layer cake with spiced pumpkin frosting and chocolate ganache drip
I hope you have a delicious holiday season and give the pumpkin and chocolate combination a try!
Here are a few items I used in this recipe:

Chocolate Pumpkin Drip Cake

By Love and Confections

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 3 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 3/4 cup unsalted butter, softened
  • 3/4 cup vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree, not pumpkin pie filling
  • 2 teaspoon pumpkin pie spice
  • 8-9 cups powdered sugar
  • 2-3 tablespoon milk or heavy cream

Instructions

  1. Heat oven to 350F. Prepare 2 8-inch cake pans with baking spray and parchment circles, and set aside.
  2. In a large bowl, or bowl of stand mixer with paddle attachment, combine sugar, brown sugar and eggs on medium to medium-high speed until light and fluffy.
  3. Add in oil, milk, vanilla extract and pumpkin puree. Mix on low until combined.
  4. In a medium bowl, sift or whisk together flour, cocoa, baking powder, salt, and pumpkin pie spice. Gradually add into wet mixture while on low, scraping down the sides of the bowl as necessary
  5. Divide batter evenly between two pans. Bake for 22-25 minutes, or until a skewer inserted into the center comes out clean. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  6. Pumpkin Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter and shortening together until completely combined. Add in salt, pumpkin puree, and pumpkin pie spice and mix on low until combined. Scrape down sides of bowl.
  7. Once incorporated whip on medium low and add in vanilla extract and milk, starting with 2 tablespoons and adding more after incorporating powdered sugar. Scrape down sides of bowl as necessary.
  8. Add in powdered sugar, 1 cup at a time, starting with 8 cups. Once combined, whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, 1/4 cup at a time, until you reach desired consistency. If frosting is too stiff and dry, add remaining milk.
  9. Assembly Instructions: Level each cake. Place one cake on a cake round or serving plate. Fill bottom layer with frosting. Turn second layer upside down so flat, uncut side is up. Crumb coat* entire cake and chill for 45 minutes. Frost entire cake with pumpkin frosting and chill another 45 minutes.
  10. Once cake is fully chilled, place chocolate chips in large heat-proof measuring cup or medium glass bowl.
  11. Place 1/2 cup heavy cream and 2 tablespoons corn syrup into heat-proof measuring cup or glass bowl and microwave for 45 seconds – 1 minute, until hot. Pour immediately on top of chocolate chips and let sit for 2 minutes.
  12. Using a whisk or spatula, combine the melted chocolate and heavy cream until a glossy, drip consistency. Place in piping bag or candy-making squeeze bottle and create drips around the edge of the cake. Less pressure makes smaller drips, more pressure makes longer drips.
    Pipe chocolate on top of cake and spread using a small offset spatula.
  13. Chill cake for 10 minutes. Place pumpkin frosting in piping bag fitted with 1M open star tip. Pipe border around the base of cake and pipe dollops on top of cake. Can be made a day in advance. 

* Crumb coat is a thin layer of frosting applied after stacking the cake, so the crumbs do not show when the final layer of frosting is applied.

Yield: 1 8-inch cake

Until next time,
LOVE & CONFECTIONS!

Chocolate Chip Pumpkin Cupcakes with Pumpkin and Chocolate Frosting

For a delicious twist on traditional pumpkin desserts, try my Chocolate Chip Pumpkin Cupcakes with both Pumpkin and Chocolate Frostings. Double the frosting means double the flavor!
This recipe is sponsored by Florida Dairy Farmers. All opinions are my own.

Pumpkin pie is a must around the holidays, but I can only have so much pie, These Chocolate Chip Pumpkin Cupcakes are my answer to pie overload. Two delicious frostings – one pumpkin and one chocolate – top a moist pumpkin cupcake that is dotted with mini chocolate chips. These cupcakes will be the hit of your dessert table!

Individual desserts, like parfait in a jar, are perfect for holiday gatherings. Cupcakes top that list because they are easy to make and always look cute on the dessert buffet! These beauties are extra special because of the double frosting.
I had to make these delicious cupcakes over-the-top, and a showstopper for my Thanksgiving feast, and the two layers of frostings definitely did not disappoint. Chocolate and pumpkin are such a fantastic combination together.

I even used chocolate chips in the cupcake recipe to bump up that yummy chocolate flavor. These pumpkin cupcakes are delicious! They are so good, I had to keep my family from eating them all before I could take pictures. We had some even without the frosting on top and I am definitely going to make chocolate chip pumpkin cupcakes throughout Fall next year!

Chocolate Chip Pumpkin Cupcakes with Chocolate and Pumpkin Frostings

By Love and Confections

Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 3 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 cup pumpkin puree, not pumpkin pie filling
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 cup mini semi-sweet chocolate chips

Chocolate Frosting

  • 3/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/3 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream
  • Mini semi-sweet chocolate chips, optional

Pumpkin Frosting

  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 1/4 teaspoon salt
  • 1/3 cup pumpkin puree, not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • 4-5 cups powdered sugar
  • 1/2-1 tablespoon milk or heavy cream

Instructions

  1. Heat oven to 350F. Place wrappers in cupcake tins and set aside.
  2. In a large bowl, or bowl of stand mixer with paddle attachment, mix together sugar, brown sugar and eggs on medium to medium-high speed until light and fluffy. Add in oil, milk, vanilla extract and pumpkin puree. Mix on low until combined.
  3. In a medium bowl, sift or whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. Gradually add into wet mixture while on low, scraping down the sides of the bowl as necessary. Fold in mini chocolate chips.
  4. Using a cookie scoop or disher, scoop batter into prepared cupcake tins, 1/2 to 3/4 of the way up the paper liners.
  5. Bake for 18-21 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Cool in tins for 10 minutes. Remove cupcakes and let cool on wire rack completely.
  6. Chocolate Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter, powdered sugar, cocoa, and salt on low until combined. Scrape down sides of bowl. Once incorporated whip on medium low and add in vanilla extract and milk 1 tablespoon at a time. Scraping down sides of bowl as necessary. Whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, a tablespoon at a time, until you reach desired piping consistency. Place frosting into a large piping bag fitted with an open round piping tip. Pipe frosting onto cupcakes as a base for the pumpkin frosting. If desired, garnish chocolate frosting with mini semi-sweet chocolate chips. Can be refrigerated while making pumpkin frosting.
  7. Pumpkin Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter and shortening together until completely combined. Add in salt, pumpkin puree, and pumpkin pie spice and mix on low until combined. Scrape down sides of bowl. Once incorporated whip on medium low and add in vanilla extract and milk, starting with 1/2 tablespoon and adding more after incorporating powdered sugar. Scrape down sides of bowl as necessary. Add in powdered sugar, 1 cup at a time, starting with 4 cups. Once combined, whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, a tablespoon at a time, until you reach desired piping consistency. If necessary, add remaining 1/2 tablespoon milk. Place frosting into a large piping bag fitted with a 1M piping tip. Pipe frosting onto cupcakes.
  8. Refrigerate if not using immediately.

Yield: 24 cupcakes

Until next time,
LOVE & CONFECTIONS!