1st Birthday Cupcakes

My baby boy Ewan completed his first year of being on October 8th. Pretty rad. We’ve had so much fun with him, and its only getting better. We had a little party for him on Saturday; with our friends and his friends. It was kind of fall/pumpkin themed, but not over the top. A few orange balloons and pumpkin cupcakes. Kids love balloons, seriously. For the favors I printed out a scarecrow colouring sheet and had little boxes of crayons for the kids to take home, and a balloon of course.

The cupcakes were a hit. Although a little more muffiny as I used whole wheat flour. Some of them I iced with store bought frosting, and made a scarecrow out of them. (What’s New Cupcake) The rest I baked in orange papers and iced with pumpkin cream cheese icing, and they were delicious. Of course, I forgot to take a photo of those ones….

 

Pumpkin Cupcake Scarecrow

 

2 cups all-purpose flour (I used whole wheat)
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda

1 cup canned unsweetened pumpkin puree
1/2 cup whole milk (I used soy)
2 large eggs, lightly beaten
1/3 cup butter, softened ( I used Earth Balance)

For frosting (optional):
1 8-ounce package (224 grams) cream cheese, at room temperature
1.5 cups powdered sugar
1 tablespoon high quality vanilla extract
2 – 4 tablespoons pumpkin puree. (I used about 1 1/2 tbsp so it wasn’t too runny)

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line 12 muffin cups with paper liners. In a large mixing bowl, combine the dry ingredients (flour, sugar, baking powder, cinnamon, salt, and baking soda) with a fork. In another bowl, beat together the liquid ingredients (pumpkin puree, whole milk, eggs, and butter) using a whisker. (This was weird-if I make them again, I will beat the butter first, then beat in the rest of the liquid ingredients) Add the liquid ingredients to the dry ingredients and mix well with a fork. Batter will be thick and a little spongy. Spoon batter into muffin tin, filling each cup almost to top. Bake for about 20 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for about 20 minutes. Ice when fully cool. The frosted cupcakes keep well in the refrigerator for 2-3 days. Take them out of the fridge an hour before serving them. The non-frosted pumpkin cupcakes freeze well, and are easily thawed in the microwave.

 

mmmm cupcakes!

 

I found the recipe on http://momgrind.com/ while I was searching for the pumpkin cupcake recipe to use for Ewan’s party. They were easy to make, handled my substitutions well and were yummy-I’d make them again for sure.

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