This coming Saturday my community is holding a pre-Thanksgiving celebration for families in need. I will be in charge of teaching the children how to bake and decorate cupcakes. This is the recipe I came up with along with the finishing decorating look that screams the colors of fall. Note to reader: These cupcakes are friggin’ delish and a perfect alternative to pumpkin pie for your T-giving dinner!
All photos taken by: Nicole Presley
Ingredients for Pumpkin Coconut Mini Cupcakes:
3 – cups of sugar
4 – eggs
1 – 15 ounce can Libby’s Pumpkin Puree
1 – cup vegetable oil
2/3 – cup water
3 1/2 – cups all purpose flour
1 – teaspoon salt
2 – teaspoons baking soda
1 – teaspoon ground cinnamon
1 1/2 – teaspoons ground ginger
1 – cup shredded sweetened coconut
Ingredients for Cream Cheese frosting:
8 – ounces cream cheese (room temperature)
1 – cup butter (room temperature)
1 – teaspoon vanilla extract
2 – cups confections sugar (powdered sugar)
1/2 -cup dried cranberries
1/2 – cup pumpkin seeds
Preheat oven to 350 degrees fahrenheit.
Line mini cupcake sheet with cupcake baking cups. Set to the side.
In a mixer combine sugar, eggs, Libby’s pumpkin puree, vegetable oil and water. Mix until well combined about 2 to 3 minutes.
Meanwhile in a medium bowl mix flour, salt, baking soda, cinnamon, and ginger together. Once all dry ingredients are combined add in coconut and mix well.
Now add flour/coconut mixture to the pumpkin mixture a little at a time with the mixer set to medium low. Make sure to mix well.
Fill each mini cupcake baking cup with 1 tablespoon of mixture. Bake for 12 to 15 minutes or until toothpick comes out clean.
Once cupcakes cool…. make the cream cheese frosting.
In a mixer combine cream cheese and butter, and mix for 2 to 3 minutes. Then add vanilla and mix till combined. Last add in confectioners sugar a little at a time till completely combined. Spread cream cheese frosting on top of each cupcake and decorate with dried cranberries and pumpkin seeds for a festive holiday look. ENJOY!