Sugar and spice and everything nice, that’s what little girls are made of. Today I’ve come together with a group of blogging friends to throw a virtual baby shower for the adorable, hilarious, and incredibly talented Kristan of Confessions of a Cookbook Queen.
If you follow Kristan’s blog, you might be aware of the fact she’s expecting baby Lucy in the near future. Kristan and her cutie patootie son, Jon David, have been keeping us updated with their awesome pregnancy pics which have proven that Kristan is pretty much the cutest pregnant mom in the entire world.
There are so many things that I simply adore about Kristan – her humor and mad baking skills definitely rank at the top of the list, but she’s also an incredibly awesome mom. And I honestly could not be more thrilled that she’s going to have beautiful baby girl to share her love of cupcakes, glitter and the color pink with.
Sugar and Spice Cupcakes are simple, yet incredibly perfect for so many occasions. And of course no cupcake for Kristan is complete without a little sprinkling of sparkle!
Cookies and Cups | Zebra Cake Cupcakes
The Hungry Housewife | White Cupcakes
She Wears Many Hats | Pretty in Pink Party Marshmallows
Two Peas and Their Pod | Dark Chocolate Raspberry Cupcakes
Bluebonnets and Brownies | Apple Cider Cupcakes with Salted Caramel Frosting
My Baking Addiction | Sugar and Spice Cupcakes
Picky Palate | Pumpkin Brownie Cupcakes with Vanilla Bean Buttercream
Blooming on Bainbridge | Twinkie Cupcakes with Pink Cherry Frosting
Food For My Family | Pomegranate and Lime Olive Oil Yogurt Cupcakes
Bakingdom | Homemade Twinkie Cupcakes
Sprinkle Bakes | Princess Torte Cupcakes
Glorious Treats | Sweet Baby Cupcakes with Easy Fondant Toppers
Sweet Sugarbelle | Damask Cookies
Buns In My Oven | Maple Cupcakes with Maple Frosting
Dine and Dish | Neapolitan Cream Filled Cupcakes
Chocolate and Carrots | Whole Wheat Chocolate Cupcakes
Bake at 350 | Little Pumpkin Cupcakes
Living Locurto | Baby Shower Printables
Yield: about 24 cupcakes
Prep Time: 25 minutes
Cook Time: 18-20 minutes
1 (15.25 ounce) box Betty Crocker Yellow Cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 tablespoon homemade pumpkin pie spice
3/4 cup sour cream
3/4 cup vegetable oil
1/2 cup warm water
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
2 cups (4 sticks) unsalted butter, room temperature
1.5 pounds (about 5 3/4 cups) confectioners' sugar, sifted
1/2 teaspoon homemade pumpkin pie spice
2 teaspoons pure vanilla extract
4 tablespoons heavy cream
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, water, eggs, and vanilla. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter medium-high speed for about 6 minutes.
2. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in pumpkin pie spice and vanilla and mix until incorporated. Gradually add in the heavy cream and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy. If the buttercream is a bit too thick, you add in a bit more heavy cream one teaspoon at a time until the desired consistency is reached.
3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a sprinkling of coarse sparkling sugar.
- This recipe is written for 15.25 ounce cake mixes. If you are using an 18.25 ounce cake mix, you'll want to increase the sour cream and vegetable oil to 1 cup each.
- A large French tip was used to pie the frosting.
Source: My Baking Addiction