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Pumpkin Acorn Cupcakes w/ Cinnamon Cream Cheese Frosting

acorn cupcakes2
I’m not scared to admit it.  Actually, I am so blessed and proud to proclaim it.  I come from an awesome family.  I do.  It’s just a fact.  My parents are amazing, and I encourage you to check out their blogs on my sidebar when you feel like being challenged and encouraged spiritually.  My little sister is a genius and excels at most of what she sets out to do.  She has a passion for children’s literature and has a great crafty blog called Little Page Turners that I have highlighted before.  But the one of us who does not blog is hands down the most talented of the three!  My big sister Kim is an artist.  She can do it all.  And she can do it all perfectly.  I’m trying to peer pressure her into guest posting here and maybe if you give her lots of comment love, she’ll grace us with her talents.  Seriously, I would double-dog-dare anyone in blogland to throw a project at her, and I can guarantee she can do it.  She’s just that good.
Anyhow, Kim posted this little cupcake concoction on her facebook page today and I knew I needed to share it with you.  Warning:  EVERYTHING this girl touches she makes look easy and beautiful.  In my experience, it doesn’t always go so smoothly for me.  So don’t be sad if your acorns turn into big-blobby-sprinkle-coated-looking-turds.  Just sayin’.
Okay, and I pass the mic to my big sis Kim:
This is my adaption from a recipe I found on allrecipes.com (great site by the way).

Mix the following 4 ingredients in a med. sized bowl:
2 1/4 c. flour
1 T baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Mix the following ingredients in a large bowl: (tip- I mix with whisk after each ingredient is added)
4 eggs beaten
1 can of canned pureed pumpkin
1 cup sugar
1/3 cup brown sugar
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 c. oil
3/4 c milk

Add half of the dry ingredients in your med bowl to the large bowl and mix, then add the rest and mix to only combine (don’t over mix or you’ll have hockey pucks). 

Spoon into 24 paper lined cupcake pans 3/4 full.
Preheat oven to 375 and bake for 25 min.
Frost when completely cool. 

Cinnamon Cream Cheese Frosting:
1 (8oz.) pkg. cream cheese, softened 
1/4 c. butter, softened
4 cups confectioners sugar (add more if needed)
1 tsp vanilla
1 tsp cinnamon 

With electric beater, mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistency is reached. Place frosting into a freezer quart size bag, twist air out of top of bag, snip off a small amount off of a corner and pipe onto cooled cupcakes. 

Caramel Acorns:
24 Brachs caramels
handful of chocolate chips, melted in microwave
chocolate jimmies 

Microwave 2 unwrapped caramels at a time for about 8 seconds. Roll into a ball and shape into an acorn shape. Set aside. When all are shaped, dip caramel top into melted chocolate chips and then immediately into a pile of chocolate jimmies. Set onto plate. Voila! Acorns. 

Thanks Kimmy!  How adorable would these be at Thanksgiving or your Harvest party? People if you make these please, please link back to me and show me your creations.  (I want to see that someone other than my incredible sis or Martha herself can make these.) Also, please help me in my quest to get Kim to show off her skills here by leaving her some love.
Cupcake anyone?  Yum.
acorn cupcake
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Comments

  1. I'm definitely going to try these for Thanksgiving, so look for a link back to your post in a few weeks! I'm crossing my fingers that they turn out half as pretty as your sister's. 🙂

  3. beautiful to look at & i am sure just as good to eat. i too, love pumpkin & some MAJOR cream cheese combos.
    i would have to disagree with you, however. i think you got LOTS of talent. REALLY i do! your blog is so unique, clever, & thirfty ( i use that last word as a compliment!) you make everything looks so good. from food, storage, decor, painting, everything. i say, the entire family "GOT SOME MAJOR TALENT!"

    take care.

  4. Ok. I don't care what they look like. I bet they are scrumptious! Thanks for sharing. Maybe our will look half as pretty!

  7. Oh goodness gracious do those look and sound amazing! The acorns on top!(I don't think they look like turds) Oh.My.Goodness. Perfect!!

    XO*Tricia

  8. Oh goodness gracious do those look and sound amazing! The acorns on top!(I don't think they look like turds) Oh.My.Goodness. Perfect!!

    XO*Tricia

  10. Do you have ANY idea how badly I want to make these? I'm pretty sure they could be my favorite cupcakes of all time. However, there is NO way mine will turn out like that. None.

  11. These look so good. I love the look of acorns and will try making these. What a cute edible decoration! Thanks and great photos too.

  12. Pumpkin & cream cheese are always a perfect combination! I've also been looking around for a pumpkin muffin recipes…great timing! Your sister does beautiful work, as do you, Beth. I look forward to reading your blog daily, everything you do is amazing!

  13. The cupcakes look so yummy!! Your sis is very talented. I know mine would turn out not so pretty. LOL..turds! Too funny!!

  15. Kathy,
    Have you ever tried Tom Sawyer all-purpose Flour? It tastes VERY close to the real thing and usually can just be substituted for any flour in a recipe without having to add any additional ingredients. Sometimes some xanthum gum is needed for texture, but not usually. Here's the site http://www.glutenfreeflour.com/

  16. These cupcakes are an art form in their own right! They look sooooo good! I just need a gluten free version ~ do you think rice flour would work as a substitute for the regular flour?

  18. The cupcakes look absolutely delicious and beautiful. Looks like your sister has some major talent. Thanks for sharing.

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