Hello, I'm Mama B! I have three daughters, yes that's right, three. I'm also married, work part time and go to college. In the meantime (as if I have some) I enjoy naps, photography, being a crazy Facebook mom (we're talking kids pictures in the thousands), as well as cooking and baking delicious treats for my family. As of recently I've also discovered the joy of Pinning. I use Pinterest for a lot of my recipes along with a few other cooking blogs and a pinch of my own creativity. The convenience of pinning works really well when it comes to organizing my recipes, but I wanted a place to post full recipes, tips, and reviews. So, here we are! Mama B's Kitchen blog!
Recipe #1
This recipe is derived from two places (here and here) and I combined them to make some of the most amazing baked treats ever in honor of my youngest little princess's 1st birthday. These cupcakes are SO good, and just right for the month of October! The pie crust at the bottom is the perfect touch. The pumpkin flavor isn't overwhelming and the cinnamon cream cheese frosting is easy to make and can be saved and used with other recipes (french toast topping, for instance)! This is definitely one of my favorite recipes of all time.
Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting
For the graham cracker crust:
3/4 cup graham cracker crumbs
2 tbs brown sugar
3 tbs unsalted butter, melted
Preheat oven to 350 degrees and line muffin pans with cupcake liners. Combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbs of the mixture into the bottom of each cupcake liner. Bake for 8-10 minutes or until golden brown.
For the cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree
In a large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. In a separate bowl mix butter, granulated sugar and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary. Mix in the pumpkin puree. On top of the graham cracker crust, fill each cup about 1/2 full with batter. Bake for 18 minutes. Let cupcakes cool for at least 10 minutes before frosting.
For the frosting:
1 1/2 sticks unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon
Beat butter and cream cheese until well combined. Gradually add in confectioner’s sugar one cup at a time. Add vanilla and cinnamon and mix until combined. Place icing in piping bag or frost by hand using a knife.
Recipe #1
This recipe is derived from two places (here and here) and I combined them to make some of the most amazing baked treats ever in honor of my youngest little princess's 1st birthday. These cupcakes are SO good, and just right for the month of October! The pie crust at the bottom is the perfect touch. The pumpkin flavor isn't overwhelming and the cinnamon cream cheese frosting is easy to make and can be saved and used with other recipes (french toast topping, for instance)! This is definitely one of my favorite recipes of all time.
Pumpkin Pie Cupcakes with Cinnamon Cream Cheese Frosting
3/4 cup graham cracker crumbs
2 tbs brown sugar
3 tbs unsalted butter, melted
Preheat oven to 350 degrees and line muffin pans with cupcake liners. Combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbs of the mixture into the bottom of each cupcake liner. Bake for 8-10 minutes or until golden brown.
For the cake:
3 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 sticks unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
4 eggs
1 cup milk
1 1/2 cups pumpkin puree
In a large bowl combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. In a separate bowl mix butter, granulated sugar and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Add dry ingredients and milk, alternating until well combined. Scrape down sides of bowl as necessary. Mix in the pumpkin puree. On top of the graham cracker crust, fill each cup about 1/2 full with batter. Bake for 18 minutes. Let cupcakes cool for at least 10 minutes before frosting.
For the frosting:
1 1/2 sticks unsalted butter, softened
8 oz cream cheese, softened
4 cups confectioner’s sugar
1 tsp vanilla
1 tsp cinnamon
Beat butter and cream cheese until well combined. Gradually add in confectioner’s sugar one cup at a time. Add vanilla and cinnamon and mix until combined. Place icing in piping bag or frost by hand using a knife.
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