Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

Pumpkin Cupcakes With Cream Cheese Buttercream Frosting

Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

This Cake recipe belongs to my husband’s great grandmother Otha Jeffs!!!!!!!!! That’s how long it has been in the family, and my mother-in-law takes this same recipe and makes it into a sheet cake for Thanksgiving every year!  This is a recipe that has TRULY STOOD THE TEST OF TIME.  It’s super moist, and has just the right amount of pumpkin spices.  We recently had a Friday the 13th party…just because we love October, and I decided to make this recipe to go along with our feast. It makes 24 cupcakes…and they sure turned out beautiful!  The cream cheese Buttercream frosting is my own, and my mom said it was the best cream cheese buttercream she had ever tried.  So you will have to let me know what you think.  I used a star tip to pipe the frosting, and my aunt had given me these adorable pumpkin cupcake wrappers and fall sprinkles as a gift…so I just had to use them.  They paired perfectly with this recipe.

I know you will love this recipe!  It’s been used every single year since I have been a part of Cameron’s family!  They never let a Thanksgiving go by without making this pumpkin cake recipe.  I hope you enjoy these cupcakes.  Let me know what you think.  We had tons of good feedback on them from the party!

Pumpkin Cupcakes with Cream Cheese Buttercream Frosting Recipe

Makes 24 cupcakes

2 cups flour

2 teaspoons Baking Powder

1 teaspoon soda

1/2 teaspoon Salt

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

2 cups sugar

3/4 cup oil

1/4 cup water

4 eggs, beaten

1 (15oz) Can Pumpkin

  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together well.
  3. Bake at 350 degrees for 23-27 minutes, or until toothpick comes out clean.

Cream Cheese Buttercream Frosting

2 Sticks UNSALTED butter, softened

1 (80z) block cream cheese, room temperature

3 cups of powder sugar

1 tsp of vanilla

pinch of salt

  1.  Mix all ingredients in blender with wire whisk.  Blend for at lease one minute to create a whipped effect.
  2. Use Star tip to pipe Buttercream onto completely cooled cupcakes.   Finish with Sprinkles.







Stuffed for the Holidays

Celery, Peppers, Cranberries, Pecans

Sausage Apple Stuffing Recipe

Stuff yourself with the best stuffing your have ever tasted…Apple Sausage Stuffing!

We headed to Logan, Utah to visit my family for the Thanksgiving holidays! Cooking in the kitchen is my family’s favorite pastime, and no one is a better cook than my Mom! Here my Mom’s recipe for the best stuffing you will every have. It’s the perfect combination of sweet, salty, and homemade goodness…it’s so flavorful that it’s the hit of our Thanksgiving Feast! Enjoy, and let me know what you think!!!!!! Check back in to TheEverythingHousewife.com in the coming weeks for my favorite Christmas holiday cookie.

Apple Sausage Stuffing

1 lb Italian sausage
3 Mini Red Peppers, chopped
1 Onion, diced
3 stalks celery, diced
1 Granny Smith Apple, chopped
3 Garlic Cloves, diced
1 T. Poultry Seasoning
1 1/2 cup chicken broth
1-16 oz. can Cream of chicken soup
1 -14 oz bag of Herbed Stuffing (we used Pepperidge Farms)
Pine nuts or pecans, optional
Dried Cranberries, optional
Salt and Pepper to taste

Add sausage to sauté pan and cook on medium heat. Add peppers, onion, celery, Apple, and garlic to sausage. Cook until tender, and then add Poultry Seasoning.

Add chicken broth and  stuffing package to a mixing bowl.  Allow the mixture to soak in the bowl 20 min or so. Then add cream of chicken to the stuffing mixture. Finally add the sausage mixture to the stuffing, and mix all ingredients well.   (Optional,  add chopped pecans or pine nuts, and dried cranberries.)  Salt and Pepper to taste. Bake for 45 mins at 350 in a 9 x 13 greased casserole dish.