How About Some Easy Thanksgiving Cupcakes!

These are butternut squash cupcakes with sage frosting! They are very moist and taste awesome!

They are made using a Duncan Hines Moist Deluxe Spice Premium Cake Mix!

Here is the recipe that makes 24 cupcakes:

Ingredients:

For cake:

--1 Duncan Hines Moist Deluxe Spice Premium Cake Mix
--1 large butternut squash

For frosting:

--1 bunch of sage

--3 tablespoons of water

--3 tablespoons of granulated sugar

--12 ounces of cream cheese (room temperature)

--1/2 cup butter (room temperature)

--1 cup of eggnog (or milk, if you prefer)

3-4 cups of powdered sugar

Heat oven to 350 degrees. Line 24 muffin tins with paper baking cups, and set aside. Peel, quarter and remove seeds from butternut squash. Place in a large sauce pan covered with water and bring to a boil until squash is tender. Put the pieces in a food processor or blender, then set aside for a while.


Make cake mix as directed on package. When cooled, fold the butternut squash into the cake mix. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 12-15 minutes. Let the cupcakes cool a few minutes, then transfer to a wire rack to cool completely before frosting.


Frosting directions:

Chop up the sage so that it's in very fine pieces. Heat the sugar and water in a small sauce pan under medium heat, stirring until sugar is dissolved. Add the sage to the sugar water mixture and heat  over low-medium heat for 2-3 minutes. Set aside to let cool.

Beat butter and cream cheese until creamy...about 2 minutes.

Stir the sage syrup into the butter and cream cheese mixture. Add the eggnog or milk to the mixture.

Finally, add the powered sugar a little at a time to the mixture until you have the mixture you want.

Now, frost your cupcakes...you will receive very happy praises from your Thanksgiving guests!

Have a wonderful Thanksgiving week!

CQ and Layla

How About Some Easy Thanksgiving Cupcakes!

These are butternut squash cupcakes with sage frosting! They are very moist and taste awesome!

They are made using a Duncan Hines Moist Deluxe Spice Premium Cake Mix!

Here is the recipe that makes 24 cupcakes:

Ingredients:

For cake:

--1 Duncan Hines Moist Deluxe Spice Premium Cake Mix
--1 large butternut squash

For frosting:

--1 bunch of sage

--3 tablespoons of water

--3 tablespoons of granulated sugar

--12 ounces of cream cheese (room temperature)

--1/2 cup butter (room temperature)

--1 cup of eggnog (or milk, if you prefer)

3-4 cups of powdered sugar

Heat oven to 350 degrees. Line 24 muffin tins with paper baking cups, and set aside. Peel, quarter and remove seeds from butternut squash. Place in a large sauce pan covered with water and bring to a boil until squash is tender. Put the pieces in a food processor or blender, then set aside for a while.


Make cake mix as directed on package. When cooled, fold the butternut squash into the cake mix. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 12-15 minutes. Let the cupcakes cool a few minutes, then transfer to a wire rack to cool completely before frosting.


Frosting directions:

Chop up the sage so that it's in very fine pieces. Heat the sugar and water in a small sauce pan under medium heat, stirring until sugar is dissolved. Add the sage to the sugar water mixture and heat  over low-medium heat for 2-3 minutes. Set aside to let cool.

Beat butter and cream cheese until creamy...about 2 minutes.

Stir the sage syrup into the butter and cream cheese mixture. Add the eggnog or milk to the mixture.

Finally, add the powered sugar a little at a time to the mixture until you have the mixture you want.

Now, frost your cupcakes...you will receive very happy praises from your Thanksgiving guests!

Have a wonderful Thanksgiving week!

CQ and Layla

Martha Stewart's Applesauce-Spice Cupcakes with Brown-Sugar Cream-Cheese Frosting! (19)

This is the November Bonus Challenge suggested by Sherry of Sherry Starts Cooking in our ongoing MS: Cupcakes Club!

These were really simple to make and are very moist and full of flavor. The frosting is to die for!

I added a little darker brown sugar to the top of the frosting just because I could not leave it plain...I can't help it now...I have to decorate everything I bake!

Layla liked the look of this cupcake!

Here's the recipe...you really should give these a try!

Have a great week!

CQ

Martha Stewart�s Applesauce Spice Cupcakes

Makes 18 cupcakes

Ingredients
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce

Preheat oven to 350�F. Line muffin tins with paper liners.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.

Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).

Frosting

1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.

Martha Stewart's Applesauce-Spice Cupcakes with Brown-Sugar Cream-Cheese Frosting! (19)

This is the November Bonus Challenge suggested by Sherry of Sherry Starts Cooking in our ongoing MS: Cupcakes Club!

These were really simple to make and are very moist and full of flavor. The frosting is to die for!

I added a little darker brown sugar to the top of the frosting just because I could not leave it plain...I can't help it now...I have to decorate everything I bake!

Layla liked the look of this cupcake!

Here's the recipe...you really should give these a try!

Have a great week!

CQ

Martha Stewart�s Applesauce Spice Cupcakes

Makes 18 cupcakes

Ingredients
2 cups all purpose flour
1 tsp baking soda
3/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup lightly packed light brown sugar
4 large eggs, at room temperature
1 1/2 cups unsweetened apple sauce

Preheat oven to 350�F. Line muffin tins with paper liners.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

In the bowl of an electric mixer fitted with a whisk attachment, cream butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl as needed. On a low speed, add applesauce and then the flour mixture, beating until just combined.

Fill each cup 3/4 full with batter. Bake 20 minutes. Frost with Brown Sugar, Cream Cheese Frosting (see below).

Frosting

1/2 cup (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature
1 cup packed light-brown sugar

In the clean bowl of electric mixer, mix cream cheese with 1 stick butter and 1 cup light brown sugar on medium speed until smooth. Spread cream-cheese frosting on cupcakes. Cupcakes can be refrigerated in airtight containers up to 2 days.

Sugar and Spice Are Nice Cupcakes!

I had a funny desire for spice cupcakes this week...I wonder if it is because it has been so cool here...and...I hate to say this but, the leaves are beginning to turn...and...oh no...some of the leaves have fallen! I hate the end of summer. But pretty soon I love the crisp e ness of fall. Besides, what the H can we do about it??



These cupcakes are made from Duncan Hines Moist Deluxe Spice cake mix. I followed the directions on the box...and then I added 1 cup of cranberries, 1/2 cup of walnuts (smallish pieces) in half the batter (because some folks are allergic to nuts), 1 cup of dried apricots (chopped into small pieces), and, finally, 1 cup of plain yogurt.

Layla really liked Martha Stewart's Cream Cheese
Frosting (recipe below)...it is so creamy!

We've become addicted to the Olympics and watch them every night. Are you hooked, too?

Martha Stewart's Cream Cheese Frosting

Ingredients

Makes enough for one 9-inch, three-layer cake

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted
Directions

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.

Layla and I hope that you have a GR...ATE week!

Rock ON!

CQ

Sugar and Spice Are Nice Cupcakes!

I had a funny desire for spice cupcakes this week...I wonder if it is because it has been so cool here...and...I hate to say this but, the leaves are beginning to turn...and...oh no...some of the leaves have fallen! I hate the end of summer. But pretty soon I love the crisp e ness of fall. Besides, what the H can we do about it??



These cupcakes are made from Duncan Hines Moist Deluxe Spice cake mix. I followed the directions on the box...and then I added 1 cup of cranberries, 1/2 cup of walnuts (smallish pieces) in half the batter (because some folks are allergic to nuts), 1 cup of dried apricots (chopped into small pieces), and, finally, 1 cup of plain yogurt.

Layla really liked Martha Stewart's Cream Cheese
Frosting (recipe below)...it is so creamy!

We've become addicted to the Olympics and watch them every night. Are you hooked, too?

Martha Stewart's Cream Cheese Frosting

Ingredients

Makes enough for one 9-inch, three-layer cake

16 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2 pounds confectioners' sugar, sifted
Directions

Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container for up to 2 days; bring to room temperature and stir well before using.

Layla and I hope that you have a GR...ATE week!

Rock ON!

CQ