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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!


Continue The Celebration

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Sugar and Spice Cupcakes


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

For the Spiced Buttercream

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


For the Cupcakes

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.

For the Spiced Buttercream

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

All images and text ©

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  1. marie johson says:

    This is the perfect festive cupcakes for a celebration <3 thanks for sharing

    1. Jamie says:

      Thanks so much for stopping by, Marie! I appreciate you taking the time to comment. Happy Baking!

  2. LHS says:

    This instantly became my favorite cupcake recipe. They are so delicious, moist and just the right balance of flavors. I made this recipe for a baby shower and my daughter’s birthday and they have been a hit. For the frosting I made a classic cream cheese frosting and added the pumpkin spice to it. Delicious!

  3. Jessie says:

    Where do you get your brown liners from? They make all your cupcakes look just beautiful. Ive been on the hunt for a good brown liner. Thanks!! Love your site!

  4. TheCakeStylist says:

    Tested and tried. I made this cupcakes for a baby shower. They were just delicious. Moist and tender… Full of flavor. For the frosting, I used cream cheese frosting and added the pumpkin spice to it. I got lots of compliments. Loved them!

    1. Jamie says:

      I’m thrilled that you enjoyed the recipe! Pumpkin-spiced cream cheese frosting sounds amazing! Thank you so much for following MBA and have a wonderful day!