Happy Halloween Treats!

31 Oct

Banana Cupcakes & Pumpkin Spice Cupcakes

Banana CupcakePumpkin Spice Cupcakes

Halloween has not really been my favorite holiday as a kid, but I always did enjoy dressing up and eating candy. But last night and tonight in order to kick up the Halloween spirit, I decided to make some fall-halloween-themed desserts. I decided to make banana cupcakes and pumpkin spice cupcakes. The smell of cinnamon, cloves, and pumpkins truly make fall the fall season I know.

I haven’t frosted the pumpkin cupcakes yet because I’m planning to bring them into class on Monday to share with my friends, but I have some pictures that you can look at for now. :) And of course, I’ll have the recipes up. (The banana one is coming later).

The pumpkin spice cupcake recipe came from Sur la Table and the cinnamon-y Banana Cupcakes came from another great blog.

Pumpkin Spice Cupcake

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

from Sur la Table’s book The Art & Soul of Cooking



  • 1 stick ( 4 ounces) unsalted butter, softened (65 – 68 degrees F)
  • 1 1/2 cups (12 ounces) firmly packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1 cup ( 8 ounces ) canned pumpkin puree (not spiced pumpkin pie filling)
  • 2 cups ( 7 ounces ) sifted cake flour (or substitute 2 cups minus 2 tbl spoons all-purpose flour)
  • 1 tsp baking soda
  • 1/4 tsp baking power
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice (Could possibly use Pumpkin Pie Spices as a substitute for allspice, nutmeg, cloves)
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup ( 4 ounces) buttermilk, at room temperature (or substitute 1/2 milk with 1/2 tbl white vinegar; let the mixture sit for at least 2 minutes)

Frosting (Personally, I was a bit lazy and bought Pillsbury’s Easy Frost of Cream Cheese; I recommend it if you’re in a rush!)

  • 6 ounces cream cheese, at room temperature
  • 3/8 (3 ounces) unsalted butter, at room temperature
  • 1/4 cup plus 1/2 tbl ( 3 1/4 ounces) pure maple syrup, preferably Grade C
  • 7/8 cups ( 21/8 ounces) sifted confectioners’ sugar


  1. Preheat oven to 350 degrees F and position an oven rack in the center, or if the oven cannot accommodate all of the muffin tins, then position the oven racks in the upper and lower thirds of the oven. Place the muffin liners in the muffin tin.
  2. Cream the butter with the sugar: beat the butter and brown sugar in the bowl of the stand mixer on medium-high until very light in color, 4 to 5 minutes. If you do not have a stand mixer, you can use a hand mixer to beat the mixture though it will take longer. Personally, I didn’t have either so I did it by hand completely.
  3. Add the eggs: beat the eggs and vanilla in the small bowl to blend. With the mixer on medium, add the eggs to the butter mixture about 1 tbl at a time, allowing each addition to completely blend in before adding the next. About halfway through, turn off the mixer, and scrape down the bowl, then resume adding the eggs. Scrape the bowl down again then ad in the pumpkin. Blend well.
  4. Sift the cake flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves in a medium bowl and whisk together.
  5. With the mixer on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk; repeat then finish with the flour mixture. Scrape down the bowl and finish blending the batter by hand.
  6. Fill each liner with a tablespoon of batter to 1/4 inch from the top of the liner. Bake for 12 to 14 minutes, until the tops are form to the touch and a toothpick inserted into the centers come out clean.
  7. Prepare the frosting by placing the butter in a clean bowl of your mixer. Add the sugar and mix for several minutes until well-blended. Finally the syrup and cream cheese and blend well again.
  8. Cool the cupcakes before you frost; frost the day you wish to serve them. To store, keep the cupcakes in the refrigerator for up to 3 days.
  9. Cupcakes are best served at cool room temperature so be sure to take them out of the refrigerator 30 to 45 minutes before serving.

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