Blissfully Delicious

Power of Pink: Pumpkin Spice Cupcakes

To promote October as a breast cancer awareness month, I wanted to make something pink. Jen from the Beantown Baker started this challenge last year, and I knew that I wanted to participate this year.  Since fall is truly here, I decided to whip up something with pumpkin flavor. I knew that several of my co-workers and friends really enjoy pumpkin flavor and cream-cheese frosting and I have been wanting to try this quick (seriously, very quick) recipe for pumpkin cupcakes.


Whether you’re making or enjoying these delightful pink treats, please remember the importance of early detection and prevention to fight this deadly disease. Check out the websites for National Breast Cancer Foundation for more information on how we can all make a difference!


Source: Blissfully Delicious original, inspired by several recipes on the Internet


1 box of yellow cake mix
2 eggs, room temperature
2 tsp of pumpkin-pie spices
5 tbsp of homemade applesauce
1 (15-oz) can of pumpkin (not pumpkin pie filling)


Mix the eggs, homemade applesauce, pumpkin and spices together in a mixing bowl until smooth.

Add the cake mix.  Blend until smooth. Divide batter into 18 muffin cups.

Bake at 350 degree for 17 minutes.

Yield: 18

White Chocolate Cream Cheese Frosting

Adapted from The Cake Bible


3 (3-ounce) bars white chocolate (I use Ghirardelli)
12 ounces cream cheese, softened
6 ounces unsalted butter, softened
1 1/2 tablespoons freshly squeezed lemon juice

Break the chocolate into squares & place in the top of a double boiler set over very hot water (no hotter than 160F) on low heat. The water must not touch the bottom of the double boiler insert.

Remove the double boiler from the heat & stir until the chocolate begins to melt. Return to the heat if the chocolate cools, but be careful that it does not get too hot. Stir 10 seconds or until smooth. (The chocolate may be melted in a microwave IF STIRRED EVERY 15 SECONDS. Remove before fully melted & stir, using residual heat to complete the melting.) Allow to cool.

In a mixing bowl beat the cream cheese (preferably with a flat beater) until smooth & creamy. Gradually beat in the cooled chocolate until smoothly incorporated. Beat in the butter & lemon juice. Rebeat at room temperature to ensure smoothness before frosting.


4 Responses to “Power of Pink: Pumpkin Spice Cupcakes”

  1. #
    Jen — October 28, 2009 at 8:07 am

    These look great. I’ve been in a huge pumpkin baking mood recently myself. Thanks for participating in the challenge!

  2. #
    Jessica — October 28, 2009 at 9:50 am

    Aww they look delicious and I love that they are for such a special cause!


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