Nov 142011

Pumpkin cupcakes with streusel topping

Pumpkin, pumpkin, you see pumpkin everywhere…so by default I got a can of pumpkin from Trader Joe’s, actually two cans…and I left one on the counter thinking that it would be used rapidly…no…it has been sitting there for almost 10 days. So yesterday I decided that it was about time to find something different to make with the pumpkin puree, and… voila! Decided to make some cupcakes…

I did an extensive search on the internet and decided to use the Allrecipe recipe’s for the pumpkin cake as my template…I must confess that I made some drastic change besides what many have done by replacing part of the vegetable oil for apple sauce. In this adapted recipe I add more apple sauce, cut the sugar in half and topped it with some kind of streusel topping.

The cupcakes turned out great, light, moist, fluffy and healthier. Overall these cupcakes are very simple to make. If you wish to make it more cupcake like you can always omit the streusel like topping and go for your favorite cream cheese frosting/filling as recommended by the site. For everyday kind of recipe I prefer these cupcakes with the streusel topping, everything is done once the cupcakes are out of the oven and ready to be gobbled. Nonetheless, I plan to bake these cupcakes and decorate them for Thanksgiving with the cream cheese frosting so they will be appropriated dressed for the occasion 🙂


½ cup sugar
¼ cup canola oil
½ cup unsweetened apple sauce
1 teaspoon vanilla extract
1 cup canned pumpkin6
2 eggs
1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoons baking soda
1/8 teaspoon salt
2½ teaspoons pumpkin spices

2/3 cup chopped walnuts
1 tablespoon brown sugar
1 teaspoon ground cinnamon


Prepare 12 cupcake cups and preheat oven to 350F. In a medium bowl sift together all the dry ingredients of the batter. Set aside.

In a small bowl add all the ingredients if the topping and set aside.

In a large bowl combine sugar, oil and apple sauce. Mix and add in vanilla and pumpkin, continue to mix by adding one egg at a time. Slowly beat in the dry ingredients mixture.

Fill the baking cups until approximately 2/3 full. Sprinkle the top with the walnut topping mixture.

Bake in the preheated oven for 20 -25 minutes minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Transfer to a wire rack to cool.

I hope you enjoy this simple and healthier recipe for pumpkin cupcakes.

Curiosity Corner Jan 2013
Did you know that pumpkin contains high amount of fiber? The orange color of the pumpkin is due to high content of lutein, and carotenoids like the carrots. Moreover, it has been suggested that pumpkin medicinal properties include anti-inflammatory, anti-carcinogenic, anti-diabetic and anti-oxidant.


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Oct 172011

Orange cupcake with mascarpone frosting

This is a very easy and simple cupcake recipe…the cake is very light and moist since yogurt and the egg whites in the form of soft peak were added to the batter. Both frosting and the cake contain orange rind, which give the cupcakes a very citrus flavor. The cupcakes can be baked ahead, and frozen. On the day that you want to serve them, make the frosting while the cupcakes are defrosting, top them and they are ready to be serve.

Cake Batter


¼ cup orange juice
1 cup fat free natural yogurt
1 tablespoon orange rind, grated
2 cup all-purpose flour
1 teaspoon baking powder
½ cup or ¼ lb butter
3 eggs, separated
½ teaspoon vanilla extract
½ teaspoon cream of tartar
¾ cup sugar


Sift the flour with the baking powder. In a small bowl mix the orange ring with the yogurt and the orange juice.

Cream the butter and approximately 3/4 of the sugar until light and fluffy.

Beat in the vanilla extract and the egg yolks one at the time, until very light and airy.

Add the half of the sifted flour with approximately half of the yogurt mix. Mix gently and repeat with the rest of flour and yogurt.

Beat the egg whites with the cream of tartar until foamy, add the remaining of the sugar and continue to beat until soft peaks.

Gently fold approximately 1/3 of the egg white into the batter, then fold in the remaining egg white, avoiding deflating the batter.

Fill the cupcake cups to 2/3 and bake in pre heated oven at 350F for approximately 10 minutes until a inserted toothpick comes out clean.

Let the cupcakes cool down before icing them.

Mascarpone Frosting


2 cup mascarpone cheese
5 tablespoon confectioner’s sugar
1 tablespoon orange rind, grated
1 teaspoon orange blossom


Mix all the ingredients until fluffy.

Top the cupcakes with the mascarpone frosting and serve.

I hope you have a great day and enjoy this simple recipe.

Curiosity Corner Jan 2013
Did you know that mascarpone cheese is made by coagulating cream with a weak acid?

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Oct 252010

Mini pumpkin cupcakes

It is this time of the year again…Halloween and lots of nice autumn treats. This is a very simple and easy recipe for pumpkin cupcakes.


Pumpkin Cake
4 eggs
1 ½ cup sugar
1 cup canola oil or any vegetable oil
15 oz pumpkin puree
2 cup all purpose flours
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon pumpkin spice
1 teaspoon salt

Cream Cheese Icing
8oz cream cheese, softened
2 cup confectioner’s sugar
¼ cup butter, softened
1 ½ teaspoon vanilla extract
1 tablespoon orange peel


Pumpkin Cake
In a bowl, sift all the dry ingredients, and set aside. In another bowl, beat the eggs, sugar, oil and pumpkin puree until light and fluffy. Gently fold in the dry ingredients mix until no more lumps.
Spoon into mini cupcakes pan, half to 2/3 full. Bake in a pre-heated oven for 12 minutes at 350 F

Cream Cheese Icing
Beat all the ingredients together until light and fluffy.

Top the mini cupcakes with the cream cheese icing. Serve room temperature or cold.

Curiosity Corner Jan 2013
Did you know that pumpkin is rich in pro vitamin A? Alpha and beta carotene. Moreover, contain high amounts of lutein, which give the pumpkins the orange-red color.

Thank you for stopping by Simple Recipes and have a great week!

Jul 032010

For the longest time I wanted to make red velvet cake, and after weighing all the pros and cons decided to give a tried. Pros: love the color and taste of the cake; Cons: pictured red stain all over my kitchen. I even thought in bringing home some surgical gloves from the lab to make this cake, but fortunately everything went well, not major catastrophes…I just got very little red stain on my hands. This recipe was adapted from Simply Recipes.


1 ¼ cups all purpose flour
1 tablespoon cocoa powder
2/3 cup sugar
1 large egg
½ cup buttermilk
¼ cup unsalted butter
1 tablespoons red food coloring
½ teaspoon vanilla extract
½ teaspoon white vinegar
½ teaspoon baking soda
½ teaspoon salt

Cream Cheese Frosting
8 ounces cream cheese
¼ cup unsalted butter
1 cup powdered sugar
½ teaspoon vanilla extract


Preheated the oven at 350F.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Beat the butter and sugar in an electric mixer until light and fluffy. Add the egg beating until a creamy texture. Add ¼ of the flour and mix, then add 1/3 of the buttermilk mix . Continue adding the flour and the buttermilk until all the ingredients are mixed.

Use two teaspoons and carefully scoop the batter into cupcake papers, about 1/2 to 3/4 of the way full. Bake for 12 minutes or until a toothpick comes out clean.

Transfer the baked cupcakes to a wire rack to cool.

Cream the butter and cream cheese together, until light and fluffy.

Add the vanilla extract and mix and the powdered sugar.

Cover the cooled mini cupcakes.

Makes approximately 2 ½ dozen cupcakes.
Enjoy the Mini Red Velvet Cupcakes!

Curiosity Corner Jan 2013
Did you know that during World War II, beets where used to enhance the color of red velvet cakes? Moreover, the boiled beets also retain the moist of the cake.

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Jul 042009

Some how I have two consecutive posts with mini cupcakes…well, we were invited for a BBQ at our friend’s boat. Diana lives in a 54 foot boat in Marina Del Rey and love to entertain…so I told her that I would make some mini cupcakes. I decided to make a conventional yellow batter for the cake and cover it with pineapple cream cheese frosting to bring a more fruity flavor to the cupcakes and of course decorate the mini cupcakes with blueberries and raspberries to make them blue and red. I have to confess that I was some how disappointed with the cake texture, I expected to be a little lighter…anyway, here it is…
I was able to make 40 mini cupcakes and had some leftover frosting, which we were able to finish very fast 🙂



Cake Batter
1 1/3 cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup butter
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/3 cup plain yogurt
1/3 cup skim milk

Pineapple Cream Cheese Frosting
8 oz cream cheese
2/3 cup sugar
10 oz crushed pineapple (natural juice) well drained
8 oz cool whip


Shift together the flour, baking soda and baking powder, set aside. In a large bowl blend together the butter and the sugar until a cream texture. Add the egg and vanilla extract and mix well. Add the milk and yogurt to the batter and the flour mixture. Pour approximately 1 tablespoon into small size bake cups (1 in). Bake in a pre-heated oven at 350F for 8 to 10 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Cool the cupcakes out on the rack, let the cupcakes cool completely.

Pineapple Cream Cheese Frosting
In a large bowl mix the cream cheese with the sugar until forming a cream, add the drained pineapple to the cream cheese. Gently fold the cool whip to the pineapple cream cheese cream. The pineapple cream cheese frosting is ready to be used.



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