Cake Batter Cream Cheese Frosting

Summer is screaming by... in fact I made these ages ago, but in the midst of new puppies, swimming lessons, soccer camp, and s'mores, there just hasn't been any time to actually sit down at the computer to do anything productive. So here I am, finally sharing this yummy frosting! It's a cream cheese frosting infused with a little cake batter flavor. I've got to say, we found it pretty spectacular on funfetti cupcakes. What will you frost?

Cake Batter Cream Cheese Frosting
*Adapted from Confessions of a Cookbook Queen

1 stick of butter, softened
8 oz cream cheese, softened
1/2 teaspoon vanilla
2/3 cup powdered sugar
1 1/4 cup white cake mix.... straight from the box (I keep a plastic container filled with cake mix powder in the pantry, with all those cake batter recipes out there, i don't seem to have a problem using it.)
1 Tablespoon milk

Beat cream cheese until lumps are gone. Add butter and vanilla, beat until smooth and combined. Add powdered sugar cake mix and beat on low until combined. Increase speed to medium-high and beat for 2 minutes. Add one tablespoon of milk and beat until combined. If you prefer a thinner frosting, add milk  a splash at a time until you get your desired consistency. Use to frost what ever you like.

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Fudgy Chocolate Chip Cupcakes with Peanut Butter Buttercream Frosting

We just celebrated my littlest's FOURTH Birthday. How did that happen? Seriously, it seems like only moments have passed since the day he was born. We also celebrated my oldest's Kindergarten Graduation... same deal. Time, you are not my friend. I suppose it's a little bittersweet. I want them to be happy and healthy, growing and learning, fun and wonderful. They are, so I really have a lot to be thankful for. They amaze me everyday in a million ways. Blessed. That's what I am. Thankful each time I hear the word "mom", because not all of us have the chance to be parents and so many take it for granted. My life would be so very different without them. I can't don't even want to imagine....blessed, that's what I am. I'll leave it at that and stop whining about time. Should we get back to cupcakes now? I think so!

So those cupcakes up there, they were part of these celebrations. I wanted something kids would be crazy for, but with tastes grown up enough that adults might even enjoy. You can't go wrong with chocolate, especially super moist cupcakes dotted with fudgy melted mini-chocolate chips. Add a little peanut butter buttercream frosting, and you end up with a classic. Here we go.

Fudgy Chocolate Chip Cupcakes with Peanut Butter Buttercream Frosting

*Recipe by Crazy Daisy

Fudgy Chocolate Chip Cupcakes

*The cake recipe itself isn't a JCD original, it's out there just about everywhere, like here at Kevin and Amanda's.

1 box devil's food cake mix (I always use Duncan Hines, I think it's the best)

1 small box instant chocolate pudding mix

1 cup sour cream

1 cup canola oil

4 eggs

1/2 cup milk

1 teaspoon vanilla

1 (12 oz.) package of mini chocolate chips (2 cups)

Preheat oven to 350. Mix together everything except chocolate chips on medium speed, scraping occasionally. Stir in chips. Pour batter into preferred pan(s). Obviously, if you want cupcakes, use lined muffin tins, or grease and flour it. I used a large cookie scoop to fill the tins (about 3 tablespoons). For baking time, add 10 minutes to the time specified on box and check. Do the toothpick test to check, you'll want a few moist crumbs. The middle won't jiggle anymore and the tops will spring back when touched lightly. If not done, check about every five minutes until done. Cool completely and frost with Peanutbutter Butter Cream Frosting.

Peanutbutter Buttercream Frosting

*Recipe by Crazy Daisy

2 sticks butter, softened

1/2 cup creamy peanut butter (don't use the natural kinds that you have to stir, or the old-fashioned brands)

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

With a whisk attachment, beat butter and peanut butter at medium speed until smooth and creamy. Add powdered sugar and beat until mostly moistened. Scrape bowl and beat at medium-low until fully combined. Add vanilla and beat at medium until fully incorporated. Increase speed to medium high and beat until light and fluffy, scraping bowl occasionally. 

Enjoy your cupcakes! 

I also used this cake recipe to make my son's birthday cake. Any guesses who it might be?

And last, we have a winner! The winner of the At My Grandmother's Knee cookbook is Kadie, who said, "I love cookbooks!! I am a transplant to the south and true southern recipes. My husband gets so excited when I find one and they turn out. Oh, and his favorite cake is Red Velvet so you see I really need this book! Thanks for the giveaway." Congrats! I hope you enjoy your new cookbook!

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Orange Creme Frosting

I have a frosting problem. Actually, it's more of a powdered sugar problem! I cannot stand the taste of powdered sugar. In fact, I would rather have my sugar cookies plain, than smothered with powdered sugar frosting... I suppose you could call me a frosting snob! I'm to the point where, if I am going to eat it, it had better be worth every darn calorie!!! The good news is that this frosting tastes nothing like powder sugar! It's made with butter, cream cheese, orange juice, orange zest, and yes, some powdered sugar, but it's totally disguised by all the other wonderful flavors AND totally worth the calories! It's super yummy (my boys licked the bowl clean) and finishes off this Orange Creme Cake perfectly, but it would be just good on vanilla or even chocolate cupcakes.

Orange Creme Frosting

Recipe by Jasey's Crazy Daisy, adapted from How Sweet It Is

2 1/2 sticks butter, softened

1 (8 oz.) package of cream cheese, softened

3 1/3 cups powdered sugar

3 tablespoons of orange juice, use the not from concentrate kinds for best flavor

1 orange, zested (@ 1/8 cup)

Cream butter and cream cheese until smooth and fluffy. Mix in juice and zest. Add sugar and mix until combined. This frosting is rather thick and yummy, if you want a thinner frosting, add orange juice or milk by the tablespoon until desired consistency is reached.

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Soft Pumpkin Cookies with Pumpkin Spice Cream Cheese Frosting

It seems the colors are finally changing and fall is in the air! Hooray! This is one of my very favorite times of the year. I love the crisp morning air, beautiful colors, and amazing fall flavors! PUMPKIN! Yummy! These soft cookies are so very delicious. They remind me of a pumpkin roll, but in a cookie! I keep pumpkin on hand all year so that I can enjoy these and other yummy pumpkin recipes anytime. Give them a try and let me know what you think!

Soft Pumpkin Cookies with Pumpkin Spice Cream Cheese Frosting

*Recipe by Crazy Daisy

1 cup sugar

1 cup shortening

3 cups brown sugar

4 eggs, slightly beaten

1 (29 oz.) can pumpkin, reserve 1/4 cup for frosting

2 1/2 cups white flour

2 1/2 cups whole wheat flour

1 1/2 teaspoons baking soda

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon lemon juice

1 teaspoon ginger

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons vanilla

1 1/2 cups chopped nuts (optional)

1 recipe for Pumpkin Spice Cream Cheese Frosting, below

Preheat oven to 375 degrees. In a mixing bowl, cream sugar, shortening, and brown sugar. Add eggs, mix well. Add pumpkin, mix well. 

In a bowl, whisk together flours, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. Pour into wet ingredients and mix well.

Add lemon juice and vanilla, stir well. Mix in nuts, optional.

Drop by 1/8 cup rounds onto an ungreased cookie sheet. Bake for 10-12 minutes or until set in the middle. When pressed gently, the tops will spring back just like a cake. Cool on a wire rack and then on wax paper. After completely cool, frost with Pumpkin Spice Cream Cheese Frosting.

Pumpkin Spice Cream Cheese Frosting

8 oz. cream cheese, softened

1/4 cup butter, softened

1/4 cup pumpkin
1/2 teaspoon vanilla
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

3 cups powdered sugar

Cream cream cheese, and butter until smooth. Add pumpkin and mix well. Stir vanilla, ginger, nutmeg, and cinnamon, mix well. Add powdered sugar gradually. Mix well.

Happy Day and enjoy your cookies!

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Very Good Recipe Tags: Pumpkin, Frosting, Desserts, Pumpkin Cookie, Cookie,

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