Pumpkin-Gingerbread Cupcakes - Sweet Potato Chronicles

Pumpkin-Gingerbread Cupcakes

When chicken pox strike you're stuck at home–For a looooooooooooong time. I guess this means you can count on a lot of posts from us. With half of "Day One: The Pox Out­break" behind us, Scar­lett already started to get ansy. She found a set of food col­or­ing mark­ers some­one had given me at Christ­mas and decided she wanted to make cup­cakes and dec­o­rate them using the mark­ers. So the beg­ging began, "Peez, can we mommy, peez?" Since it was vit­a­min week I needed to find some­thing that was healthy, but, God, if they're a cup­cake they've got to taste awesome.

With no time to exper­i­ment, I plucked a great recipe off my trusty Whole Foods app. As I antic­i­pated, as soon as we started, Scar­lett was ready to throw in the towel. She was so tired she could barely stand (I did have to hold her a few times), but she mus­tered the energy and we man­aged to get them into the oven before she crashed for the evening.

Pumpkin-Gingerbread Cup­cakes

1 cup cake and pas­try flour
1 cup whole wheat pas­try flour
2 tea­spoons bak­ing pow­der
2 tea­spoons ground gin­ger
1 tea­spoon ground cin­na­mon
1/4 tea­spoon ground nut­meg
1/4 tea­spoon salt
1 cup organic sugar
1/2 cup expeller pressed canola oil
2 eggs, beaten
2 tea­spoons vanilla extract
1 cup canned pump­kin puree


Prea­heat oven to 350. Line a muf­fin pan with cup­cake lin­ers or spray and flour the pan using olive oil or cook­ing spray.

In a large bowl, blend flours, bak­ing pow­der, gin­ger, cin­na­mon, nut­meg, salt and sugar. In a seper­ate bowl, beat eggs and then add pump­kin, oil and vanilla. Com­bine with flour mixture.

Spoon bat­ter into pre­pared pan and bake for 15 — 20 min­utes, or until a tooth­pick inserted into the cen­ter comes out clean. Remove from oven and cool for 10 min­utes. Trans­fer to cool­ing rack and allow to com­plete­ly­cool. Frost or leave plain.

Maple Cream Cheese Frosting:

1 (8-ounce) pack­age cream cheese, soft­ened
1/4 cup but­ter, soft­ened
2 table­spoons maple syrup

Cream together cream cheese and but­ter with an elec­tric mixer until fluffy. Slowly add maple syrup until thor­oughly blended. Or you could leave them plain and call them muffins.

We did man­i­cures ear­lier in the day. Cute, right?

As I men­tioned, Scar­lett lost steam almost as soon as we started this project. I kept telling her we could quit and go relax, but she wanted to stay the course. I think her deter­mi­na­tion came from her desire to eat one of the cup­cakes. So she couldn't wait to get them in the liners.

We decided to play con­nect the dots with the mark­ers while we waited for the cup­cakes to bake. We also had fun writ­ing some graffiti.

I think the mark­ers are way more cute on feet than on cup­cakes. Don't you agree?



  1. Natalee says:

    These sound awe­some! Feel bet­ter Scarlett!

  2. […] great for send­ing along with your child for their Hal­loween party at school. Try these amaz­ing pumpkin-gingerbread cup­cakes with maple cream cheese icing, cour­tesy our Sweet Potato Chronicles […]

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