Lovin' From the Oven

Day 10: Pumpkin Dream Cupcakes

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Day 10 of my 12 days of cookies: Okay, I should really just call this the 12 days of desserts (if I even finish in time!). Just trust me that these pumpkin dream cupcakes are just that… dreamy. 

I love that these have cream cheese frosting. I’ll pick cream cheese frosting over buttercream any day. 

You can bake this into a cake instead of cupcakes, but I made them for a dinner event so I figured cupcakes were easier to serve than a cake. 

They were moist, full of flavor, and the frosting was pretty sweet. Take it easy on the frosting.. you don’t need that much for this cake! Recipe from The Novice Chef.

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Pumpkin Dream Cupcakes

Ingredients

    For the cake:
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice (optional)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
    • For the frosting:
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar

Directions

  1. Preheat oven to 300°F. Line muffin tin with two dozen cupcake liners.
  2. Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, one at a time.
  3. Stir in vanilla, pumpkin and vegetable oil.
  4. Beat in the flour, pumpkin pie spice, baking soda and salt. Pour in the milk while the mixer is on.
  5. Fill cupcake liners just over 3/4 of the way full. You'll have some batter leftover and can make a mini loaf pan as well. Bake the cupcakes for 20 minutes. The loaf pan will need at least 30 minutes, or until toothpick comes out clean.
    6. For the frosting:
  6. Cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.
https://lovintheoven.com/day-10-pumpkin-dream-cupcakes/

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Day 9: Ridiculous Chocolate Cake

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Day 9 of my 12 days of cookies: Ridiculous Chocolate Cake. Okay, okay… this definitely isn’t a cookie, but I always tend to sneak a non-cookie recipe in just for kicks. This one’s good, I promise.

It also comes from a boxed mix, just doctored up. The best cakes are made with boxed mixes. It’s a wonderful shortcut that I fully support. This original recipe called for chocolate cake mix, but I opted for red velvet. Red velvet is my favorite cake.This frosting made this cake over the top in a good way. It was perfect. Recipe from Cookies and Cups.

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Ridiculous Chocolate Cake

Ingredients

    Cake
  • 1 (15.25 ounce) box chocolate cake mix (I used red velvet)
  • 1 (3.9 ounce) box instant chocolate pudding
  • 1 (16 ounce) container sour cream
  • 3 eggs
  • ⅓ cup vegetable oil
  • ½ cup water
  • 2 cups semi-sweet chocolate chips
    • Frosting
  • ¼ cup butter, room temperature
  • ¼ cup unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • ¼ cup heavy cream

Directions

    Cake
  1. Preheat oven to 350°F. Liberally spray a 10- inch bundt pan with non-stick spray.
  2. Mix all of the cake ingredients except for the chocolate chips together until smooth.
  3. Stir in the chocolate chips and pour the batter into the prepared pan.
  4. Bake for 55-60 minutes, until toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes and then invert the pan onto a cake plate. Cool completely before frosting.
    5. Frosting
  5. Beat the butter, cocoa powder and powdered sugar until combined.
  6. Add in the vanilla and cream and beat until creamy.
  7. Frost the top of the cake and garnish with more chocolate chips (or sprinkles!) if desired.
https://lovintheoven.com/day-9-ridiculous-chocolate-cake/

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Krusteaz: Cinnamon Swirl Crumb Cake

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Did you know that February is National Hot Breakfast Month? I didn’t, either, but Krusteaz reached out to me with a challenge of making breakfast for dinner once a week. Challenge accepted! Breakfast is definitely the fastest meal to make, yet it can be so versatile at the same time.

I whipped up their Cinnamon Swirl Crumb Cake for dessert the other day and never looked back. Crumb cake is one of my favorite things to eat and I’ll gladly have it after a meal. Warm out of the oven with some vanilla bean ice cream on top? Done.

Krusteaz truly makes it so easy to make breakfast. All I needed were water and eggs. Everything else was already included in the box!

What’s your favorite breakfast to make for dinner?

Recipe from Krusteaz.

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Krusteaz: Cinnamon Swirl Crumb Cake

Ingredients

  • 1 box Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
  • 2/3 Cup Water
  • 1 Egg

Directions

  1. Heat oven to 350°F. Lightly grease 8x8x2-inch baking pan.
  2. Stir together water, egg and cake mix until moistened. (Batter will be slightly lumpy.) Spoon half of batter into pan and spread evenly. Sprinkle half of the cinnamon topping over batter.
  3. Drop remaining batter in small spoonfuls over topping layer and spread to pan edge. Sprinkle remaining topping evenly over batter.
  4. Bake 40-45 minutes or until toothpick inserted in center comes out clean. For glass pan, add 5 minutes to bake time. Cool 5-10 minutes before cutting. Makes 12 servings.
https://lovintheoven.com/krusteaz-cinnamon-swirl-crumb-cake/

This is a sponsored post, but the opinions expressed are my own.

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