Pumpkin Chip Cupcakes

If you landed here, you tuned to my first Instagram Live or replay! 🥳

Yes, I finally went live. I faced the giant head-on… What giant? The going “live” giant!

I enjoy writing, taking pictures, and encourage others among other things. But doing a “live” video is a little intimidating.

Social media is saturated with lives, stories, videos, and that is where we spend some of our time. People are creative and they give to the world their time, vulnerability, talent, skill, expertise, comedy and the list goes on.

For some of us going “live” or even a video it takes a little more effort while for others, it just comes naturally. I admire those that just do it! And, they are the most interesting than a very well, planned out, almost perfect/edited video. That would be me, doing a video, editing, starting over God knows how many times to then not posting anyway. Mind you, nervously, I can give a talk or teach in a room of thousands of people but just me and the camera, not so much! 🤨

Why is that! Well, maybe because I want to present an almost perfect presentation. While there are instances that it may be required, nowadays raw unfiltered, unedited materials feel more real! That is what this current pandemic has done to the media world. We’ve gone inside the lives of people you wouldn’t even think possible via technology because they had to work with what they got and that was HOME. The glitz and glam came to a halt and we got to see the real, comfortable, not so made-up world of media and that is okay!

Going back to going “live.” What gave me that push? An account on Instagram which we have been keeping in contact asked if I would want for us to do an Instagram Live together. The first thing going through my head….what?! 😱

So, I decided I need to really do this. We were both “live” and she followed along the baking process of these awesome cupcakes. YES! Nice to have someone alongside you. Especially since her expertise is not baking and she attempted to bake live and she did great!

Sometimes when I am in a position with not too much time to think about it, is when I do my best. Too much time and I will procrastinate. I’ll keep putting off until I think I’m ready and that, my friend, leads to never doing it.

The funny thing is, once I do what I hesitated to do, I come to realize it wasn’t that hard. Your mind made it a bigger deal than it really was. Then, once you overcome that hump, there’s no stopping. And I overcame that hump and ready to do it again!

We baked the “Pumpkin Chip Cupcakes with Cinnamon Cream Cheese Frosting” in real-time!

It is simple and it is perfect for this time of year. The cupcakes are moist and flavorful. You’ll be proud once you are done making this simple recipe and it will definitely be a crowd-pleaser.

I would love for you to have baked along, but no worries here is the recipe and instructions and you can go to my Instagram @bakeitsnazzy to view the replay. Or just view it for fun!

Follow me on Instagram @bakesnazzy and follow @alexadiacosta which she was the one who baked along. She also shares great tips that are not baking related.

I will soon add pictures to this recipe. Have fun baking!

Tools/Ingredients/Instructions

Tools:
  • (2) standard muffin/cupcake pans
  • cupcake liners
  • mixing bowls
  • measuring cups (for dry ingredients)
  • measuring cup (liquid ingredient)
  • measuring spoons
  • spatula
  • whisk
  • hand mixer or stand up mixer
  • standard ice cream scooper (I’ll be using a #24)
  • oven mitts
  • *piping bag
  • *decorating tip (1M) or any medium-size tip of your choice
  • Or you can use a butter knife or small spatula and frost the cupcakes.

*If you don’t plan on using piping bags/tips often, click on decorating tip (1M) above for a link where you can purchase a kit that includes tips and 8 piping bags. Or you may find them at your local Walmart or Michael’s store.

For the cupcake: (yields approximately 15-18 regular size cupcakes)
  • 2 cups cake flour
  • ½ teaspoon baking soda
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup unsalted butter room temperature (same as 1 stick or 4 oz)
  • 1 ¼ cups packed brown sugar (light or dark work)
  • 2 large eggs room temperature
  • ½ teaspoon pure vanilla extract
  • ¾ cup canned pumpkin puree (6 oz)
  • ½ cup **buttermilk
  • ½ cup semi-sweet chocolate chips
  • ¼ cup white chocolate chips (optional)

**If you do not have buttermilk, you can make your own by adding 1 teaspoon of white vinegar to the ½ cup milk and let it come to room temperature. It will look curdled and that is what you want.

For the frosting:
  • 8 oz cream cheese (block cheese, full fat) ***room temperature
  • ½ cup unsalted butter ***room temperature (same as 1 stick or 4 oz)
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 cups of powdered sugar sifted ( approximately 1 lb).
  • 1 tablespoon ground cinnamon (add more or less depending on your liking)

***For the cream cheese frosting, be sure you use the block and not the whipped or spread and full fat not low fat. Also, do not let the butter and cream cheese too soft (almost melted) or you will end up with a frosting that won’t pipe.

Decorations…any of the following:
  • sprinkles
  • mini chocolate chips
  • powder sugar
  • Or any decor

INSTRUCTIONS

Preheat over 325°. Prepare muffin/cupcake pans with 15 liners.

  1. In a bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves and set aside. This is your flour mixture.
  2. In another bowl (medium to large), with a hand mixer cream butter and brown sugar until well combined and creamy (if using a stand mixer, cream the butter and sugar with a paddle attachment). Add eggs one at a time until well blended after each addition. Add vanilla and pumpkin puree. (It will start to look weird, but sit tight, it will all come together). Mix until well combined.
  3. Slowly add approximately a third of the flour mixture and mix until blended. Add about half of the buttermilk and mix until well blended. Scrape sides of the bowl when necessary. Repeat the process until all the flour mixture and milk has been mixed in and well incorporated.
  4. Add the chocolate chip and mix just until is well combined.
  5. Scoop batter with a scooper and pour it into prepared muffin/cupcake pan.

Bake for 18-22 minutes. (Ovens vary. Check cupcakes at 18 minutes and add time as necessary. Check by inserting a toothpick, it should come out clean and the top of the cupcakes when carefully touched spring back).

Cinnamon Cream Cheese Frosting:

  1. In a medium bowl, beat with a hand mixer the butter until creamy (if using a stand mixer, use whisk attachment).
  2. Add the cream cheese and mix until well combined and creamy.
  3. Add the salt and vanilla extract and mix until combined.
  4. Add the powder sugar, a cup at a time mixing well after each addition.
  5. Add the cinnamon and mix until well combined and frosting looks whipped and creamy.
  6. Decorate cupcakes as desired.

If piping, place decorating tip into a piping bag, cut ends just enough for the tip to go through. Fill the piping bag and swirl onto the cupcake. Top with sprinkles, mini chocolate chips, cinnamon, or anything you’d like.

If using a butter knife or spatula, add frosting to the cupcake and spread to cover the cupcake. You can also top with sprinkles, mini chocolate chips, cinnamon, or anything you’d like.

Also, you can just use a small mesh sieve/strainer sift through some powder sugar, and sprinkle on top.

Frosted cupcakes can be left out at room temperature for only 3-4 hours due to the cream cheese frosting. Otherwise, put them in an airtight container and place in the refrigerator. When ready to enjoy, remove from refrigerator and let it come to room temperature and enjoy.

Cupcakes are at their best the same day they are baked.

Properly stored cupcakes can be enjoyed for up to 2 days. Just bring them out of the refrigerator and let them come to room temperature. (side note: refrigerated cupcakes tend to get dry).

Unfrosted cupcakes can be stored in an airtight container and left on the counter for up to 3 days.

Leftover frosting can be stored in an airtight container and placed in the refrigerator for 3-5 days. Or you can freeze it for up to 3 months. When ready to enjoy, take it out of the freezer and thaw in refrigerator overnight then remove from the refrigerator and leave on counter until it almost comes to room temperature, re-whip, and enjoy. (DO NOT REFREEZE)

Please note…warm climate will alter your product. Be sure when cupcakes are sitting out frosted, they are not in an area where is too warm. Otherwise, keep them in the refrigerator in an airtight container and bring them out about 30 minutes prior to serving.

These cupcake be enjoyed at any time. You can omit the frosting and enjoy them in the morning with your coffee or tea.

They will be a great addition to your Thanksgiving dessert table. Or to any Holiday event.

Enjoy!

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