September is here and the past few mornings have been so much cooler here in Central Florida. Oh my!! I just had to get fall on the ball and make something to tell the cooler weather its ok to come on down and stay a bit. And nothing smells better in the fall then my Pumpkin Chip Cupcakes with Cinnamon Cream Cheese Frosting cooking in the kitchen.
Hubby and I aren’t real big cupcake eaters. Too much sugar. Love it, but it doesn’t like us. I usually make muffins and have shared with you my Pumpkin Chocolate Chip muffin version, but I wanted to surprise hubby with something sweet for a change.
I also wanted to try a product called Little Gems by Sunsella. They are silicone muffin baking cups and since I am so old school and have only used paper muffin cups, I just couldn’t wrap my head around putting plastic in the oven and it not turning out well. Was I wrong.
First of all, these cups are so bright and cheery. Don’t you think? Can you imagine having cupcakes made with these for a childs birthday party?
I think I much prefer bright colors to the standard white paper cups. Not pretty at all. Cost wise the silicone cups are a much better decision. All you have to do is make 10 dozen cupcakes, and you have paid for the silicon cups compared to paper cups and I’m going on the low side of the cost of paper cups.
And I have to say, they sure do make my old and very well used muffin tin pan look so much nicer. I love the hot pink!
One thing I noticed was you can hold the cup and eat right out of it with a fork. You don’t peal off these cups. If you want to ice the cupcake out of the cup, just pop it out. None of my cupcakes stuck to these silicone cups. And so easy to throw in the dishwasher to clean. Stack them back up and store away. I love it.
Aren’t they pretty displayed in a cake stand? Next time try the Little Gems silicone cups when making your next batch of cup cakes.
Now on to the recipe.
- 4 eggs
- 2 cups sugar
- 1 can 16 oz. pureed pumpkin
- 1½ cups oil
- 3 cups flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1 tsp salt
- 1 package of chocolate chips
- 12 oz. cream cheese, softened
- ¾ cup butter, softened
- 1½ tsp ground cinnamon
- ½ tsp vanilla extract
- 4½ - 5 cups powdered sugar
- In a large bowl, beat eggs, sugar, pumpkin and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips.
- Fill greased or lined muffin cups ¾ full.
- Bake 16 to 20 minutes at 400 degrees.
- Mix well together all ingredients until nice is fluffy. If a tad bit runny, just story in the fridge for a bit until time to spread on cupcakes.
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I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.