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 puree, spice cake and chopped pecans blend perfectly for a moist and flavorful base. Cinnamon and vanilla cream cheese frosting is piped on top and decorated with either chopped pecans or a fun and festive sprinkle mix.

Pumpkin Pecan Cupcakes:

These cupcakes are one of my go-to Fall creations. While I love making cakes and cupcakes from scratch, there is no shame in doctoring up a box mix, in my opinion. I love being able to bake and create cupcakes in a couple hours, and this recipe makes it easy. I used almost the exact same recipe in my Pumpkin Pecan Pie Layer Cake last year. It turned out so good, that I had to make it in cupcake form this year!

The cupcake has both butter and oil, and has a nice tender crumb. I love the crunch of pecans from Millican Pecan. They not only provide a great flavor in the cupcake, but also as a garnish on top. I always have a supply of pecans year-round for baking. They can last approximately 6 months in the refrigerator or 1 year in the freezer when sealed properly.

Cinnamon Cream Cheese Frosting:

I could eat enjoyed this Cinnamon Cream Cheese Frosting with a spoon. Let’s be honest, I am definitely one of those people who can grab a small spoonful of frosting and be happy with that. I don’t need gobs of it. This frosting is the perfect pairing for the cupcakes. It has just the right amount of spice, but feel free to add up to a teaspoon more if you want. It is smooth and sweet and tangy and creamy. I love piping it too. The French star piping tip is quickly becoming a favorite tip to use.

I chose to have a variety of toppings for the decoration. I left a third of the cupcakes plain, because the French tip makes such a beautiful design. Another third was decorated with chopped pecans, to tie into the cupcake flavor. The last were decorated with a fun Autumn sprinkle mix from my favorite sprinkle company. You can also frost these with an offset spatula and dip them in pecans or sprinkles to cover the top.

Tools, Tips, and Tricks for Pumpkin Pecan Cupcakes:

• Cookie scoops or dishers make portioning out the cupcakes easier and more even
• French star piping tip adds a fun and whimsical design.
• Disposable piping bags are my favorite for an easy cleanup.
• All ovens are different, so be sure to watch the cupcakes so they don’t overcook.

Print

Easy Pumpkin Pecan Cupcakes

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Servings 24

Ingredients

Pumpkin Pecan Cupcakes

• 1 box 15.25 oz spice cake mix
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1/2 cup pumpkin puree, not pumpkin pie filling
• 1/2 cup water
• 1/4 cup vegetable oil
• 1/2 cup Millican Chopped Pecans

Cinnamon Cream Cheese Frosting

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 5 cups powdered sugar
• chopped pecans or sprinkles to garnish

Instructions

Pumpkin Pecan Cupcakes

• Heat oven to 325F for dark/coated cupcake tins. Prepare cupcake tins with greaseproof liners. Set aside.
• In stand mixer, add spice cake mix, eggs and butter and mix to combine on low speed. While on low, add in pumpkin, water and oil. MIx on low, then slightly increase speed to medium for 1 minute. Stir in pecans. Divide batter between cupcake tins.
• Bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

Cinnamon Cream Cheese Frosting

• In a stand mixer, beat butter and cream cheese together until light and fluffy. Add in 2 cups powdered sugar and mix slowly to combine. Add in vanilla and cinnamon and 2 more cups powdered sugar. Mix to combine. Scrape down sides of bowl to make sure everything is incorporated. Add last cup of powdered sugar, mix, then scrape down sides of bowl. Beat on medium for 2-3 minutes until light and fluffy.
• Prepare piping bag with French start piping tip and pipe on frosting. Alternatively, use an offset spatula for more rustic looking frosting. Garnish with chopped pecans or sprinkles. Refrigerate if not eating immediately. Before serving, let sit at room temperature for a few minutes so frosting is not solid and cupcake is not cold.

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Saturday:

Beverages
Pumpkin Spice Margarita by Family Around the Table
Breakfast
Sweet Potato Cinnamon Buns by Love and Confections
Savory
Acorn Squash and Fig Salad by The Redhead Baker
Maple Cinnamon Butternut Squash & Spinach Salad by Simple and Savory
Sweet Potato Casserole with Pecan Streusel by A Day in the Life on the Farm
Sweet Potato Fries with Bourbon Pecan Pie Barbeque Dipping Sauce by Culinary Adventures with Camilla
White Castle Stuffing by Palatable Pastime
Wild Rice Salad with Honey Mustard Dressing by Red Cottage Chronicles

Dessert
Autumn Spice Mocha Cake by Daily Dish Recipes
Butter Pecan Macaron by A Kitchen Hoor’s Adventures
Easy Pecan Tarts by Everyday Eileen
Maple Coffee Brownies by Daily Dish Recipes
Sweet Potato Dutch Baby by Jolene’s Recipe Journal

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Disclaimer:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

The post Easy Pumpkin Pecan Cupcakes appeared first on Love and Confections.

Gooey pumpkin spice cinnamon filling is swirled into a moist pumpkin cake and topped with vanilla glaze for an easy and delicious Pumpkin Spice Cinnamon Roll Cake.

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

PUMPKIN CINNAMON ROLL CAKE:

This cake was incredibly easy to make, and I didn’t need to use my stand mixer at all. I used a hand mixer, but you could even use a spoon or spatula if desired. The pumpkin spice cinnamon roll cake is great for dessert, but we even had it for breakfast one morning too. It is the perfect Fall treat, and easy enough to make if you need a last minute dessert for a gathering.

This cake would be a great treat for any Fall party, including Halloween and Thanksgiving. I love having a combination of traditional and new desserts for our Thanksgiving feast. In addition to pumpkin and apple pies, a Pumpkin Cinnamon Roll Cake and Pumpkin Tart, will probably be on our dessert table this year! Enjoy these desserts with my favorite Autumn adult beverages: Pumpkin Pie Moscow Mules and Pumpkin Pie Bourbon Cocktails.

CINNAMON FILLING:

The gooey cinnamon roll filling definitely takes this cake to the next level. I added pumpkin pie spice into the cinnamon filling for an extra kick of flavor. If you’re not as big a fan of pumpkin spice, you can use cinnamon only for the filling. Make sure you swirl the filling enough – don’t let it sit all at the top, or you’ll create big crevices. For a darker, richer flavor, you can also use Dixie Crystals Dark Brown Sugar instead of light brown sugar for the filling.

VANILLA GLAZE:

The original recipe from Creations by Kara used only milk and powdered sugar. I adapted it by using half & half and added vanilla extract. The glaze was a bit thicker because of the half & half, which I wanted. I didn’t want it to become too runny. Don’t put the glaze on right out of the oven. Let the cake cool a bit, then pour or pipe the glaze on when it is slightly warm.

I found the cake is best when served warm. If you make it ahead of time, I recommend reheating it in either the microwave or oven, then adding the glaze like stated above.

TOOLS, TIPS & TRICKS FOR PUMPKIN CINNAMON ROLL CAKE:

• You can find my favorite whisks and spatulas in my Amazon shop
• I used a pastry blender to mix the cinnamon filling, but you can use a spatula or two knives.
• Make sure the butter for your filling is softened, but not room temperature.
• If making the cake ahead, re-warm and put the glaze on right before serving

Print

Pumpkin Spice Cinnamon Roll Cake

Pumpkin cake swirled with a pumpkin spice cinnamon filling and topped with vanilla glaze.

Prep Time 20 minutes minutes

Cook Time 26 minutes minutes

Servings 20

Author adapted from CreationsbyKara.com

Ingredients

Pumpkin Spice Cake

• 3 cups all-purpose flour
• 1 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 cup milk
• 2 large eggs
• 3/4 cup canned pumpkin, not pumpkin pie filling
• 2 teaspoons vanilla extract
• 1/2 cup unsalted butter, melted

Pumpkin Spice Cinnamon Filling

• 1/2 cup unsalted butter, softened
• 1 cup Dixie Crystals Light Brown Sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 teaspoons pumpkin pie spice

Vanilla Glaze

• 1 cup Dixie Crystals Powdered Confectioners Sugar
• 3-5 tablespoons Half & Half
• 1 teaspoon vanilla extract

Instructions

Pumpkin Spice Cinnamon Roll Cake

• Heat oven to 350F. Prepare 9 x 13" pan with baking spray and set aside.
• In a medium/large bowl, whisk together flour, sugar, salt, baking powder, and pumpkin pie spice.
• Add in milk, eggs, pumpkin and vanilla extract. Using hand mixer, whisk, or spatula, beat until smooth. Stir in melted butter
• Place filling ingredients into bowl and using a pastry blender, spatula or knives, combine. Sprinkle on top of cake and swirl in using knife or spatula.
• Bake for 30 minutes, or until toothpick/skewer inserted into center comes out clean. Cool for 15-20 minutes, or until just warm.
• Combine glaze ingredients and drizzle or pipe over top of cake. Serve warm.

Notes

*If preparing this cake ahead of time, re-warm and add glaze right before serving.

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

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PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

The post Pumpkin Spice Cinnamon Roll Cake #PumpkinWeek appeared first on Love and Confections.

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.

I have always been a fan of oatmeal cream pies. They are one of my guilty pleasures and I can’t get enough of them. The chewy oatmeal cookie paired with a delicious marshmallow-like filling is what my dessert dreams are made of!

Creating a cake based on one of my favorite childhood treats is the perfect way to start #BacktoSchoolTreats week! I am co-hosting, along with my friend Christie from A Kitchen Hoor’s Adventure. We have 30 bloggers sharing over 100 of their favorite back-to-school breakfasts, snacks, desserts and drinks. I hope you enjoy all these wonderful recipes and don’t forget to enter the giveaway below!

Cake:

The oatmeal cream pie layer cake has been one of those flavor combinations I have wanted to make forever. I experimented with a homemade oatmeal brown sugar cake. A few recipes I have seen use either cooked oatmeal, rolled oats, or quick cook oats. However, I chose to pre-soak my Flahavan’s Rolled Oats with milk for these layers. In short, it turned out pretty much as expected, but I will probably still tweak it a few times in the future.

I opted to make it in 2 8-inch cakes, then cut each cake in half for four layers. Alternatively, next time I make this cake, I will try it in 3 6-inch cakes, for a taller and skinny cake. The ingredient list for oatmeal cream pies doesn’t have cinnamon however, I added it because I love the flavor in cakes with molasses and brown sugar.

Filling:

Most importantly, you can’t make an Oatmeal Cream Pie Layer Cake without a fluffy, marshmallow-like filling. The filling is a different flavor than the actual buttercream. I wanted a contrast between that and the frosting outside. Marshmallow fluff is the perfect choice to get that flavor. Store-bought fluff is an easy semi-homemade way to make the filling, but if you have time, homemade fluff is the best!

Frosting:

I could eat this frosting with a spoon – I might have done just that. There is nothing better than seeing vanilla seeds from Taylor & Colledge vanilla bean paste throughout the frosting and baked goods. For example, I use vanilla bean paste in my Vanilla Bean Ice Cream, Vanilla Bean Pizzelles, and Vanilla Bean Bourbon Whipped Cream.

This is one of my go-to frostings, and vanilla bean paste makes it even more decadent and delicious. I often add butter flavoring and almond extract, like in my Mermaid Layer Cake, but opted for a pure vanilla flavor to compliment the cake. Similarly, you can even add a bit of cinnamon to the frosting for a little extra spice.

TOOLS, TIPS & TRICKS:

• Most importantly, start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
• I use a professional cake decorating turntable to fill and frost easier.
• A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
• Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.
• Piping tips used for this cake: Wilton 2A (frosting dam) 2D (swirls).

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week, 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. Thank you sponsors for providing the prize packages. 

Check out these #BacktoSchoolTreats recipes from our Bloggers:

Back to School Breakfasts:
Baked Funfetti Doughnuts from Tara’s Multicultural Table
Bakery Style Blueberry Muffins from Comfortably Domestic
Breakfast Cookies from Home Sweet Homestead
Brioche Bread Pudding from Simply Healthyish
Chocolate Chip Maple Pecan Granola from Family Around the Table
Chocolate Malt Waffles from A Day in the Life on the Farm
Coconut Oatmeal Breakfast Bars from The Beard and The Baker
Homemade Honey Buns from The Domestic Kitchen
Nutella Waffles with Strawberry Syrup from The Redhead Baker
Oatmeal Pear Bars from Karen’s Kitchen Stories
PB&J Overnight Oats from Jolene’s Recipe Journal
Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
Peanut Butter & Jelly Muffins from The Spiffy Cookie
Triple Berry Overnight French Toast from The Nifty Foodie

Back to School Snacks:
Lavender Rice Krispie Treats from Nik Snacks
Peanut Butter Chocolate Chip Granola Bars from Simple and Savory

Back to School Desserts:
‘Ah! Sunflower’ Cupcakes from Culinary Adventures with Camilla
Almond Joy Cupcakes from Daily Dish Recipes
Back-to-School Sundae from Our Good Life
Caramel Apple Back to School Cupcakes from Big Bear’s Wife
Caramel Apple Dip from The Mandatory Mooch
Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor’s Adventures
Easy Chocolate No Bake Cookies from Jen Around the World
Chocolate Pudding & Caramel Parfait from Girl Abroad
Oatmeal Cream Pie Layer Cake from Love and Confections
Vanilla Bean Pudding Pops from Hardly A Goddess

Back to School Drinks:
Caramel Apple Iced Tea from For the Love of Food
Dairy-Free Apple Pie Smoothie from Frugal & Fit
Iced Apple Ginger Ale from Kelly Lynns Sweets and Treats
Iced Salted Caramel Latte from Hezzi-D’s Books and Cooks

Disclaimer

Thank you to #BacktoSchoolTreats Sponsors: Dixie Crystals, Sweets & Treats, Torani, Taylor & Colledge, and Flahavan’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BacktoSchoolTreats recipes. All opinions are my own. The #BacktoSchoolTreats giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

The post Oatmeal Cream Pie Layer Cake appeared first on Love and Confections.

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.

Poolside cocktails are a must during the Summer. My favorite is a strawberry daiquiri, but my family also loves piña coladas, which inspired me to create this easy and delicious cake. Piña Colada Poke Cake is great for any Summer party or barbecue.

Piña Colada Cake:

While I love baking from scratch, I do not have anything against box mixes. They save time, and are easy to throw together fast. I usually keep an assortment of cake mixes on hand. Pineapple is the main cake flavor and I used pineapple juice in place of the water. If you love pineapple as much as I do, you need to try my Pineapple Paradise Layer Cake. That layer cake is another show-stopping Summer dessert!

Filling & Toppings:

The pudding is mixed right after the cake comes out of the oven. I combined both boxes of pudding mix and 4 cups of milk, whisked until combined 1-2 minutes, then poured half into the cake. I continued whisking for another 3 minutes until the pudding thickened and then spread it on top. It needs to refrigerate a minimum 1-2 hours to set. The rum extract is optional, however, I like the flavor, and really makes the cake taste like a piña colada without having actual alcohol in it.

After, I spread a full container of whipped topping, and garnished with toasted coconut, maraschino cherries, and pineapple chunks. I might serve these with those cute cocktail umbrellas next time to really amp up the Piña Colada Poke Cake too! Toasted coconut was also featured in yesterday’s recipe for Chocolate Coconut Congo Squares. Read my tips below for the best ways to toast coconut.

RECIPE NOTES: I REPLACED THE WATER WITH PINEAPPLE JUICE. IF YOU’RE NOT A FAN OF RUM EXTRACT, IT CAN BE LEFT OUT. ALTERNATIVELY, IF YOU CANNOT FIND COCONUT CREAM PUDDING, FEEL FREE TO USE VANILLA PUDDING AND ADD 1-2 TEASPOONS COCONUT EXTRACT TO GET THE COCONUT FLAVOR. YOU CAN ALSO ADD COCONUT EXTRACT TO THE WHIPPED TOPPING TOO.

Tips & Tricks:

• Here are a few of my favorite choices for 9×13 baking pans.
• Use the back of a wooden spoon to poke holes all over the cake immediately after it comes out of the oven.
• When toasting coconut, either spread on a sheet tray in a 350F oven, or toast in a dry frying pan on the stove-top. Regardless of which method you use, stir frequently for even toasting, and always keep an eye on it. Coconut can go from toasted to a burnt, flaming mess in an instant… trust me, I know.

Print

Easy Piña Colada Poke Cake

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Refrigeration Time 2 hours hours

Ingredients

• 1 box Duncan Hines yellow cake mix
• 1 cup pineapple juice, not from concentrate
• 3 large eggs
• 1/3 cup vegetable oil
• 2 3.4 oz instant coconut cream pudding
• 4 cups milk
• 2 teaspoons rum extract
• 8 oz whipped topping, thawed
• 1/2 cup toasted coconut
• pineapple chunks, for garnish
• maraschino cherries, for garnish

Instructions

• Prepare 9x13 baking pan with baking spray. Mix and bake cake according to package directions, replacing water with pineapple juice.
• Once cake is baked and out of the oven, use the hand of a wooden spoon to poke holes into cake.
• Combine pudding mix, milk, and run extract, and whisk for 1-2 minutes. Pour half into holes. Continue whisking 3 minutes until thickened slightly and spread over cake. Refrigerate 1-2 hours to set.
• Spread on whipped topping and sprinkle toasted coconut on top. Add pineapple chunks and maraschino cherries for garnish. keep refrigerated until serving.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Summer Drinks:

• Mermaid Pineapple Rum Dum from Big Bear’s Wife

Ice Cream & Frozen Desserts:

• Pineapple Coconut Milkshakes from Daily Dish Recipes
• Ice Cream Torte with Crunchy Crumby Center from Family Around the Table
• Drumstick Layered Dessert from Cheese Curd In Paradise
• Mermaid Milkshakes from Hezzi-D’s Books and Cooks
• Mojito Popsicles from The Spiffy Cookie
• Fried Ice Cream Cake from Cookaholic Wife
• Unicorn Milkshake from For The Love of Food

Summertime Pies:

• Banana Cream Pie from A Kitchen Hoor’s Adventures

Sweet Summertime Cakes and Cupcakes:

• Mojito Cupcakes from Jen Around the World
• Pina Colada Cupcakes from The Beard and The Baker
• Lemonade Cupcakes from The Domestic Kitchen
• Summer Sangria Cake from A Blender Mom
• Lemon Meringue Cheesecake Cupcakes from Doughmesstic
• Sunflower Cupcakes from Home Sweet Homestead
• Easy Pina Colada Poke Cake from Love and Confections
• Classic Vanilla Cupcakes + Summer Cupcake Decorating from Books n’ Cooks
• Strawberry Lemonade Cupcakes from Everyday Eileen
• Almond Cupcakes with Almond Buttercream Frosting from The Food Hunter’s Guide to Cuisine

No Bake Treats:

• Million Dollar Bar Pies from Fake Ginger
• Blackberry Cream Cheese Dessert from Eat Move Make
• No Bake Lemon Cheesecake from Cooking With Carlee

Baked Desserts:

• S’mores Cheesecake from Kudos Kitchen by Renee
• Strawberry Cheesecake Shortbread Bars from The Bitter Side of Sweet
• Drumstick Babka from Sweet ReciPEAs
• Raspberry Lemon Brownies from Sweet Beginnings
• Peach Streusel Crumb Bars from Blogghetti
• White Tea Peach Panna Cotta from Palatable Pastime

Candies:

• Homemade Strawberry Swirl Marshmallow from My Sweet Zepol
• Blueberry Lemonade Lollipops from Our Good Life

The post Easy Piña Colada Poke Cake appeared first on Love and Confections.

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.

Summer is all about fun and what better way to celebrate than with a mermaid-themed party! I love anything and everything mermaids, so a Mermaid Layer Cake was definitely on my list to bake for this year’s Summer Dessert Week hosted by Angie from Big Bear’s Wife. I didn’t want to go too crazy with the flavor on this one, since Little L&C was more interested in the color choices than flavor.

Cake:

A simple and moist vanilla cake is the base for my Mermaid Layer Cake. The recipe I used calls for 8-inch cake pans, but I opted to bake mine in 6-inch. The only difference is the baking time. Since there is more batter in a smaller area, it took about 10 extra minutes to bake in the 6-inch cake pans. I used three, but next time, I might divide it into 4 6-inch pans. I prefer the look of a taller, slimmer cake, as opposed to a shorter, wider one.

This cake is very vanilla. I love when you can really taste the vanilla in cakes, and used Adams Best Vanilla. There is a whole tablespoon in the recipe, so it has a lot of flavor in the cake. I also used Dixie Crystals sugar in both the cake and frosting.

Frosting:

I used a traditional American-style buttercream for the frosting. To make sure I had enough, I made one and a half batches of frosting. There was quite a bit leftover, which is perfect for some mermaid-themed cupcakes too! You can totally get away with only making a single batch, but I usually err on the side of caution when it comes to these kind of cakes. I like to have extra in case I decide to switch up the piping while decorating.

If you couldn’t tell already, teal is one of my favorite colors, so I loved using the turquoise gel color to make the base frosting on the mermaid layer cake. It’s the same color turquoise in my Pineapple Paradise Cake too! For this cake, I used turquoise, dark turquoise, mint, mint + turquoise, and regal purple.

Decorations:

Sprinkles are a must with a fun cake like this, and Sweets & Treats feeds my sprinkle addiction with her cute and custom sprinkle mixes. I often create cakes and cupcakes based off of the colors in her mixes, like my Purple Velvet Halloween Layer Cake. I used the Sea Splash sprinkle mix for my Mermaid Cake.

Wilton gave us some fun baking supplies, including a mermaid cupcake kit. I used the blue candy melts and chocolate mold to create adorable mermaid tails.

Tools, Tips & Tricks:

• Start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
• I use a professional cake decorating turntable to fill and frost easier.
• A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
• Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.
• Piping tips used for the Mermaid Layer Cake: (2)1M, 8B, 22, and 32.

RECIPE NOTE: I LOVE USING PURE ALMOND EXTRACT IN BUTTERCREAM FROSTING, BUT IT CAN BE OMITTED IN CASE OF A NUT ALLERGY.

Print

Mermaid Layer Cake

adapted from BeyondFrosting.com

Course Dessert

Prep Time 1 hour hour 30 minutes minutes

Cook Time 33 minutes minutes

Resting Time 30 minutes minutes

Servings 12

Ingredients

Vanilla Cake

• 2 cups Dixie Crystals Extra Fine Granulated Sugar
• 1/2 cup vegetable oil
• 3 large eggs, room temperature
• 1 tablespoon Adams Best Vanilla Flavor
• 1/2 cup sour cream
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 1/4 cups milk, room temperature

Vanilla Almond Buttercream Frosting

• 2 cups unsalted butter, cold
• pinch salt
• 7 cups Dixie Crystals Confectioners Powdered Sugar
• 2 teaspoons Adams Clear Imitation Vanilla Extract
• 1/2 teaspoon butter Extract
• 1/2 teaspoon pure almond extract
• 2 tablespoons milk

Instructions

Vanilla Cake Instructions

• Heat oven to 350F. Prepare 3 6-inch cake pans with parchment circles and baking spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment, combine the sugar, oil, eggs and vanilla extract. Beat until fully incorporated and light in color - approximately 2-3 minutes. Add in sour cream and mix to combine. Scrape down the sides of bowl as needed
• Whisk together flour, baking powder and salt in a medium bowl. Add half of the flour mixture into the batter and while on low speed, pour in half the milk. Mix until just combined. Repeat with remaining flour and milk. Scrape down the sides of bowl to incorporate fully.
• Divide batter between 3 cake pans. For 6-inch pans, bake 30-33 minutes, or until a cake tester inserted into the center comes out clean.
• Remove from oven and cool in pans for 10 minutes. Invert onto cooling rack to cool completely. Once cool, wrap in plastic wrap and refrigerate until cool enough to level cakes.

Vanilla Almond Buttercream Instructions

• Cut butter into small slices and place into bowl of stand mixer with paddle attachment. Add salt. Whip butter for 5-7 minutes until light and airy. Scrape down sides of bowl as necessary.
• Add 3 cups powdered sugar and mix on low to combine. Add in vanilla, butter and almond extracts then combine.
• Add 2 cups powdered sugar and mix on low to combine. Scrape down sides as necessary. Add in remaining 2 cups powdered sugar. While on low, add in milk and mix to combine. Beat on medium-high for 5 minutes to whip. Scrape sides of bowl and re-whip if needed.

Assembly

• Level cakes. Place a small amount of frosting on cake board to secure cake. Place bottom layer on cake board. Add frosting to cake and level with offset spatula (approx 1/4 – 1/3 cup). Repeat with second layer.
• Place last layer on top upside-down and apply a crumb coat*  over cake. Place in freezer for 15-20 minutes. 
• Remove 2 cups white frosting. Color 1/2 cup dark turquoise, 1/2 cup mint, 1/2 cup mint + turquoise, and 1/2 cup regal purple. 1M for dark turquoise, 1M for regal purple, 8B for mint/turquoise, and 22 for mint.
• Color remaining frosting light turquoise. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. Place extra into piping bag with Wilton 32 open star tip.
• Pipe rosettes onto cake and add sprinkles. Place in refrigerator while making candy mermaid tails. Follow directions on package for mermaid tails. Reserve a small amount of candy coating and use it to adhere small lollipop sticks to the back of two tails. Insert into cake. Place additional tail on the side of the cake.
• Serve or refrigerate then bring to room temperature before serving.
  
  

Notes

* 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.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream Recipes:

• Circus Animal Cookie Ice Cream from Fake Ginger
• No Churn Banana Pudding Ice Cream from Nik Snacks
• Butterscotch Ice Cream from Pastry Chef Online
• Individual Mermaid Ice Cream Treats from Family Around the Table
• Orange Creamsicle Ice Cream Bon Bons from Cooking With Carlee

Pies of Summer:

• Creamy Peach Pie Delight from Who Needs A Cape?
• Key Lime Coconut Pie from Doughmesstic
• Frozen Strawberry Yogurt Pie from Rants From My Crazy Kitchen
• Mini Fresh Strawberry Pies from Cheese Curds in Paradise
• Cherry Limeade Icebox Pie from Sweet Beginnings

Sweet Summertime Cakes and Cupcakes:

• Coconut Custard Almond Cake from The Food Hunter’s Guide to Cuisine
• Strawberry Ice Cream Cake from The Beard and The Baker
• Fiesta Lime Cupcakes from My Baking Heart
• Nana’s Strawberry Shortcake Cake from Daily Dish Recipes
• Ice Cream Cone Drip Cake from Hezzi-D’s Books and Cooks
• Summer Berries Pavlova Cake from Home Sweet Homestead
• Buttermilk Chocolate Cake from Back To My Southern Roots
• Peanut Butter and Chocolate Charlotte A Kitchen Hoor’s Adventures
• Mermaid Layer Cake from Love and Confections
• Vanilla Icebox Cake from Books n’ Cooks
• Peach-Basil Coffee Cake from The Spiffy Cookie
• Strawberry Lemonade Cupcakes from Cookaholic Wife
• The Perfect Vanilla Cupcake from Our Good Life

No Bake Treats:

• No-Bake Lemon Chiffon Dessert from Miss in the Kitchen
• No Bake Berry Cheesecake from Desserts Required
• Pineapple Pretzel Fluff Salad from 4 Sons R Us
• Easy Raspberry Cream Cheese Dessert from Blogghetti
• No Bake Strawberry Cheesecake from Everyday Eileen
• Strawberry Pretzel Salad Dessert from Creative Southern Home

Baked Desserts:

• Sea Shell Beach Cakesicles from Big Bear’s Wife
• Mermaid Splash Cookies from The Domestic Kitchen
• Blueberry Crumble Cheesecake from A Blender Mom
• Cruise Ship Strawberry Crepes from Southern From Scratch
• Blueberry Lemon Cheesecake from Eat Move Make
• Caramel Sticky Pudding Cake from Shockingly Delicious
• Blackberry Roly Poly from Nancie’s Table
• Strawberry Monkey Bread from The Bitter Side of Sweet
• Raspberry Custard Bars with Almond from My Sweet Zepol
• Caramel Corn Cheesecake from Sweet ReciPEAs
• Blackberry Cheesecake with Blackberry Compote from Karen’s Kitchen Stories

Cookies:

• Easy Mini Fruit Pizzas from Jen Around the World
• Sunflower Cookies from Cindy’s Recipes and Writings
• Orange Creamsicle Chip Cookies from Palatable Pastime
• Viennese Whirls from Kudos Kitchen by Renee

Puddings:

• Mason Jar Caramel Banana Pudding from For the Love of Food

Cookies:

• Easy Mini Fruit Pizzas from Jen Around the World
• Sunflower Cookies from Cindy’s Recipes and Writings
• Orange Creamsicle Chip Cookies from Palatable Pastime
• Viennese Whirls from Kudos Kitchen by Renee

Puddings:

• Mason Jar Caramel Banana Pudding from For the Love of Food

Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

The post Mermaid Layer Cake appeared first on Love and Confections.

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.

I could not think of a better way to finish off #BrunchWeek than a celebration cake! I love making cute layer cakes, and oftentimes get inspiration from the sprinkles I receive from #BrunchWeek sponsor Sweets & Treats. For example, the Purple Velvet Cake I made for Halloween is still one of my all-time favorite layer cakes, using Sweets & Treats Monster Mash sprinkle mix.

Aside from the traditional pineapple upside-down cake, it is delicious in brunch dishes, drinks, main dishes, and desserts. For instance, pineapple is the star in my Simple Southern Pineapple Lemonade, and a refreshing addition in my Pineapple Strawberry Swirl Fruit Pops.

I have always loved pineapples. There is lots of history and stories surrounding the meaning of the pineapple. Pineapples became the meaning of welcome, hospitality, friendship, wealth and prosperity in different cultures around the world. In addition, sailors are said to have placed a pineapple outside their homes as a symbol of their safe return.

Pineapple Paradise Layer Cake Tools and Tips:

• Start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
• I use a professional cake decorating turntable to fill and frost easier.
• A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
• Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.

Recipe note: Coconut extract can be substituted for pineapple extract in the cake, for a piña colada flavor.

Print

Pineapple Paradise Layer Cake

Servings 12

Ingredients

Pineapple Cake

• 1 cup unsalted butter, room temperature
• 2 cups Dixie Crystals Extra Fine Granulated Sugar
• 1 teaspoon salt
• 1/3 cup canola oil
• 5 whole eggs, room temperature
• 2 egg yolks, room temperature
• 3 1/4 cups cake flour
• 2 teaspoons baking powder
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon pineapple extract
• 1 teaspoon butter extract

Pineapple Curd

• 6 ounces pineapple juice (3/4 cup or 1 small can)
• 3 tablespoons unsalted butter
• 1/2 cup Dixie Crystals Extra Fine Granulated Sugar, divided
• 2 large egg yolks
• 2 whole eggs
• 2 tablespoons cornstarch
• 1/4 teaspoon salt

Vanilla Frosting

• 2 cups unsalted butter, softened but not room temperature
• 1/8 teaspoon salt
• 1 tablespoon clear vanilla extract
• 1 teaspoon vanilla bean paste, optional
• 6 cups Dixie Crystals Powdered Confectioners Sugar
• 4 tablespoons heavy whipping cream

Instructions

Pineapple Cake

• Heat oven to 350F. Prepare three 8-inch cake pans with non-stick spray and parchment rounds. In a medium bowl, whisk together the cake flour and baking powder.
• In the bowl of your stand mixer, beat the butter and sugar until light and fluffy. Add in salt and oil, and mix to combine. Scrape down the sides of the bowl. 
• While the mixer is on low, add in the eggs and egg yolks one at a time, mixing until well incorporated. 
• With the mixer on low, add in flour, in three additions, alternating with sour cream. Mix in the vanilla, pineapple, and butter extracts. Scrape down the sides to incorporate.
• Divide the batter between the cake pans, and bake for 30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.
• Cool in pans for 10 minutes, then turn out onto wire rack to cool completely.

Pineapple Curd

• In a medium saucepan, combine the pineapple juice, butter and half of the sugar. Whisk to combine and cook on medium to medium-high until sugar has dissolved and mixture is just simmering.
  
• Right before the liquids boil, whisk together the half of sugar, corn starch and eggs in a bowl big enough to hold the liquid and egg mixtures.
• Temper the eggs: slowly pour the hot liquid, in a small stream, into the bowl while constantly whisking the eggs. Pour the mixture back into the pan and heat on the stove until it is thick and almost boiling.
• With a sieve, strain the curd into a clean bowl to insure no overcooked eggs get into the curd. Place plastic wrap directly onto the surface of the curd and let it cool for 30 minutes on the counter, then refrigerate it until it is thoroughly chilled.

Vanilla Frosting

• Cream butter until light and fluffy, about 3 minutes. Add in salt, vanilla extract and vanilla bean paste and mix to combine.
• Gradually add powdered sugar while mixer is on low, alternating with heavy cream 1 tablespoon at a time. Scrape bowl well then whip until very light and fluffy, about 4-6 minutes. 
• Use white frosting for filling and crumb coat, then color with 1-2 drops teal gel food color.  

Cake Assembly

• If needed, level each cake. Place cake on a cardboard cake round or serving plate. Place a thin layer of frosting, then using a piping bag fitted with a large round tip, create a dam for the curd. Fill with 1/4 cup pineapple curd. Repeat with remaining layers. Crumb coat entire cake and chill for 45 minutes.
  
  
• Frost cake completely. Carefully add sprinkles around the base of the cake. Place frosting in a piping bag fitted with a 1M open star tip and pipe frosting on top. Decorate with sprinkles. Place in refrigerator until 1 hour before serving.

Notes

Cake recipe adapted from Cake by Courtney. Pineapple Curd and Frosting from Love and Confections

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Guava Lemonade from Shockingly Delicious
Mango Lemonade Vodka Cooler from The Redhead Baker

BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch

BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
Lobster Eggs from April Golightly

BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Savory Palmiers from Caroline’s Cooking
Vegan Biscuits & Gravy from The Baking Fairy

BrunchWeek Desserts:
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Giant Donut Cake from For the Love of Food
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor’s Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table

Disclaimer:

Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages.

Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

The post Pineapple Paradise Layer Cake appeared first on Love and Confections.

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.

Saint Patrick’s Day is such a fun holiday to celebrate. Everyone wears green and eats and drinks all things green. I decided to create a moist chocolate cupcake with Irish Cream Liqueur, and fun buttercream decorations.

I love making sweet treats for Saint Patrick’s Day. My Shamrock Fudge is always a hit, Rainbow No-Bake Cheesecake Parfaits always win the kids over, and my Chocolate Irish Cream Cheesecake Cookie Cups are the perfect indulgent bite for adults! Saint Patrick’s Day is always a celebration in our house, especially because Mr. L&C’s birthday is so close to it.

Frosting doesn’t always have to be piped the same way for every cupcake. I like mixing it up, and this technique can be used with so many different color combinations! Inspiration is everywhere these days, and I love trying out new techniques and tricks I find through Instagram. (P.S. if you’re not following me on Instagram, you should).

I will definitely be using this piping technique again for all the holidays this year. Cupcakes are the perfect treat and can become a showstopper at any event or holiday. Details and quality definitely matter, and choosing a fun sprinkle mix tops off this delectable Irish Cream Chocolate Cupcake!

Tips and tools for the best buttercream:

• A stand mixer is my favorite for mixing buttercream – you can find my favorite kitchen appliances in my Amazon Store.
• Disposable piping bags – they are see-through, which is great when using multiple colors, and the most sanitary option.
• Small silicone spatula or straight icing spatula
• Gel food colors – with a variety of colors, gel is the best for buttercream and royal icing.
• Piping tips – I have a large variety of piping tips and use them on cakes, cookies, and more.

Visit Dixie Crystals for the full recipe:
ST. PATRICK’S DAY IRISH CREAM CHOCOLATE CUPCAKES

The post St. Patrick’s Day Irish Cream Chocolate Cupcakes appeared first on Love and Confections.

The gingerbread cupcake recipe is so easy to make and this version makes a smaller amount than a normal batch. I used strong, warm coffee as one of the wet ingredients – just be sure it isn’t too hot that it starts cooking the batter.

Coffee buttercream is one of my new favorite experiments. I love the flavor that LorAnn Coffee Emulsion gave to the frosting. I used a lot more frosting than usual on the cupcakes, but only because it photographs better. You can definitely decrease the amount of frosting on each by piping a simple rosette – like on my Christmas Rosette Sugar Cookies.

The sprinkles are out of this world!! I used the “Reindeer Food” sprinkles from Sweets & Treats. It was the perfect color scheme for my cupcakes and I adore the miniature gingerbread quins.

When I envisioned this cupcake, it needed a topper that would wow – something out of the ordinary. After realizing I needed a mini gingerbread cut-out cookie, or gingerbaby as I was calling it all day, I turned to none other that one of the cookie queens herself, Sweet Sugarbelle. Her gingerbread recipe is phenominal and will be in my Christmas cookie rotation every year!

Here are some items used in today’s recipe:

Gingerbread Latte Cupcakes with Coffee Buttercream

By Love and Confections

Ingredients

• 1/2 cup Cabot unsalted butter, softened
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/4 cup Dixie Crystals Light Brown Sugar, firmly packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon LorAnn Oils Coffee Emulsion
• 1/2 cup unsulfured molasses
• 1/2 cup strong coffee, warm
• 2 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 – 1 teaspoon ground ginger,
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves

Coffee Buttercream

• 1/2 cup Cabot unsalted butter, softened
• 1/4 cup vegetable shortening
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 – 1 1/2 teaspoons LorAnn Coffee Flavor
• 2-3 cups Dixie Crystals Confectioners Powdered Sugar
• 1-2 tablespoons heavy cream or milk
• Sweets & Treats Sprinkles
• Mini gingerbread cut-out cookies

 

Instructions

1. Heat oven to 350F. Line tin with cupcake baking papers and set aside.
2. In the bowl of your stand mixer, combine butter and sugars, and cream 2-3 minutes until light and fluffy. Scrape down the sides and add in egg, vanilla and coffee flavoring. Mix to combine. Slowly add brewed coffee while mixer is on low. Scrape down sides of bowl as necessary.
3. In medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Using a small measuring scoop, add dry ingredients in while mixer is on low. Scrape down sides and mix gently with spatula if needed.
4. Using a scoop or disher, divide batter between 14 cupcake liners, roughly 2/3 full in each. Bake 16-20 minutes, or until a cake tester inserted into the middle comes out clean.
5. Cool in tins for 5-10 minutes, then place on wire rack to cool completely.
6. Coffee Buttercream 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, vanilla, and coffee flavoring and mix on low until combined. Scrape down sides of bowl. Once incorporated, whip on medium low and add in heavy cream, starting with 1 tablespoon and adding more after incorporating powdered sugar. Scrape down sides of bowl as necessary. Add in powdered sugar, 1 cup at a time. 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 additional heavy cream for looser piping consistency. Place frosting into a large piping bag fitted with a 1M piping tip. Pipe frosting onto cupcakes. Top with sprinkles and mini gingerbread cut-out cookie.
7. Refrigerate if not using immediately.

Yield: 14 cupcakes

 

 

#ChristmasSweetsWeek recipes:

Beverages:

Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise

Breakfast:

Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Eggnog Quickbread from Jonesin’ For Taste
Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen

Candies:

Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla

Desserts:

Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

 

a Rafflecopter giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

The post Gingerbread Latte Cupcakes with Coffee Buttercream #ChristmasSweetsWeek appeared first on Love and Confections.

The post Chocolate Pumpkin Drip Cake appeared first on Love and Confections.

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!

The post Chocolate Chip Pumpkin Cupcakes with Pumpkin and Chocolate Frosting appeared first on Love and Confections.