It’s holiday season again. This is 2025. We are publishing this again. I’m keeping the photos of those dogs that we are thankful for having in our lives.

This really isn’t a cupcake dish it really is a delivery device for cream cheese icing. If you know the baker, you know it’s more about the icing than the cupcake.

The Cupcake- Part 1

• The Cupcake Ingredients
  • 2 cup sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cup pumpkin (fresh/frozen drain using a coffee filter or Libby’s canned)
  • 2 cup flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1/8 tsp sea salt
    1. Preheat oven to 350.
    2. Combine all ingredients in a large bowl.
    3. Line cupcake tin with paper.
    4. Fill 2/3
    5. Bake at 350 for 10-15 minutes, convection more like 7-9 minutes

The Icing- Part 2

• The Icing Ingredients
  • 1 stick salted butter
  • 1 lb powder sugar
  • 8 oz cream cheese
  • 2 tsp real Mexican Vanilla
    1. Let Cream Cheese Soften to room temperature.
    2. Blend all ingredients in Kitchen Aid mixer, beater attachments.
    3. Spread to Leslie levels on cooled cupcakes.
       1. Remember the more icing the better.

You can bake these up to 3-4 days in advance.

You freeze them once made.

You must refrigerate due to the icing.