Spice Cake Cupcakes with Cinnamon & Marshmallow Fluff Frosting

I had asked a coworker to pick out a recipe for me to bake right after getting back to work from our trip, and she immediately said “Pumpkin Pie.” After almost laughing at her and re-explaining that I don’t touch pumpkin anything with a 10-foot pole, she chose a different recipe—Oatmeal Cream Pie cupcakes. Done and done.

SpiceCupcakes1

I made these the day I decided to do “A Photo an Hour” and I had a busy day, so I was up making cupcakes at 8 AM. I will admit that I feel like I cheated with this recipe because the base of the cupcakes are a spice cake box mix, but there are additions and changes to the mix. And I love the marshmallow fluff in the frosting! It’s sooo good!

Almost everyone who tried the cupcakes said that there was too much spice in the cupcake to taste like an oatmeal cream pie, but the cupcakes were still well received…hence me changing the name. The recipe also calls for Oatmeal Cream Pie pieces for the frosting, but I was lazy and didn’t buy any from the store so I left them out. I probably would have eaten them all before they could even get to the frosting part anyway.

SpiceCupcakes2

Spice Cake Cupcakes with Cinnamon & Marshmallow Fluff Frosting
Original recipe from Beyond Frosting
Makes two dozen

Cake Ingredients
1 box spice cake mix
3 eggs
¾ cup buttermilk (make your own)
½ cup vegetable oil or applesauce
¾ cup sour cream
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
2 tbsp brown sugar

Directions
1. Preheat oven to 350 degrees and line cupcake tins with liners.
2. Sift the spice cake mix and then add eggs, buttermilk, oil (or applesauce) and sour cream. Mix on medium speed just until combined.
3. Add vanilla, cinnamon, nutmeg and brown sugar and mix until incorporated.
4. Fill each cup about 2/3 of the way full and bake for 15-18 minutes. Mine took about 16 minutes. Check for doneness by inserting a toothpick in the middle of the cupcake. Allow cupcakes to cool for five minutes before transferring to a wire rack and cool completely before frosting.

Frosting Ingredients
7 Oatmeal Cream Pies
1 ½ cup unsalted butter at room temperature (3 sticks)
1 7oz container marshmallow fluff
2 tsp Pure vanilla extract
4–5 cups powdered sugar
2 tbsp heavy whipping cream
2 tsp cinnamon
Pinch on salt

Directions
1. Grind up the Oatmeal Cream Pies using a food processor to grind into a small crumbs and set aside.
2. Whip butter in a mixer using the paddle attachment for several minutes until butter is smooth and creamed.
3. Add the container of marshmallow fluff and beat into butter until well combined. Add the vanilla extract into this mixture.
4. Sift powdered sugar and gradually add it to the bowl, maxing sure it’s full incorporated before adding in more. Use 5 cups for stiffer frosting.
5. Add the heavy whipping cream, followed by the cinnamon and pinch of salt.
6. Lastly, add the Oatmeal Cream Pie Crumbs and beat on low until incorporated.

—m.

Carrot Cake Cupcakes + Cinnamon Cream Cheese Frosting

This past weekend was the first weekend in months I didn’t have a single obligation or had anything planned.

It. Was. Awesome.

I went running both days, ran errands at a leisurely pace, got caught up on thank you’s, went on an impromptu double dinner date with friends, and baked. Oh, how nice it was to bake. I’ve been wanting to for quite some time, but with the wedding I haven’t been able to. We have a busy November coming up, so I won’t be able to again for awhile, but it was nice to get it out of my system for now.

Carrot Cake Cupcakes
Original recipe from Tasty Kitchen
Makes one dozen

Ingredients
1 ½ cups all–purpose flour
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¾ cup (1 ½ sticks) unsalted butter, melted
1 cup packed brown sugar
1 large egg
½ tsp vanilla extract
2 tbsp lowfat plan yogurt
1 ½  cup grated carrots (about 3 medium carrots—I chopped mine after grating them up)

Directions
1. Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
2. Combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Whisk and set aside.
3. Using either a electric mixer or hand whisk with another large bowl: combine melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots.
4. Gradually add dry ingredients to the butter mixture until well combined.
5. Fill each muffin cup about 3/4 full. Bake for 18 minutes, or until a toothpick comes out clean. Let cool in the pan before removing to completely cool.

Cinnamon Cream Cheese Frosting
Ingredients
8 ounces cream cheese or Neufchatel
¼ cups (½ stick) unsalted butter, room temp
2 cups confectioners’ sugar
2 tsp vanilla extract (the original recipe only calls for 1 ½, but I always put extra)
¾ tsp ground cinnamon (the original recipe only calls for ¼ to ½ tsp, but I felt like the cinnamon flavoring wasn’t strong enough)

Directions
1. Using an electric mixer, beat cream cheese, butter and confectioners’s sugar until smooth.
2. Add in vanilla and cinnamon until blended.
3. Frost cooled cupcakes as desired.

—m.