“I’m so glad I live in a world where there are Octobers.”

That quote, by L.M. Montgomery in Anne of Green Gables is so me. I love everything about autumn. Summer is over, unless you live in Texas where tomorrow the forecast is a whopping 99 degrees. Football is BACK! Cooler temperatures are on the way (fingers crossed) so I can wear sweaters and jeggings and tall boots. And pumpkins spiced EVERYTHING is on the shelves at the grocery store and on the menu in every restaurant. Including my October cupcake menu. 🙂

By now you know my process for coming up with the cupcakes. I get an idea in my head and then I Google it until I find a recipe that sounds awesome to me. Then I make the recipe Randa-style by taking out the whole make-the-cake-from-scratch part of it, thus making it my own. This month I wanted a pumpkin cupcake, but I also wanted carrot cake. So when I found these Pumpkin Carrot Cake Cupcakes with Maple Cream Cheese Frosting, I was sold! Thanks Mom On Timeout for the cupcake inspo! I used a store bought spice cake mix for the dry ingredients but used most of the rest of the cupcake recipe as is – though I did add an extra egg, a tablespoon of coconut oil and a generous splash of fat free milk (not because I was making them healthy, that’s just the only milk I had in the house). Also, I didn’t want the cupcake to have an overwhelming maple flavor, so I didn’t add it to the frosting, only to the cake batter. And I added cinnamon to the cream cheese frosting, to give it a little kick. You know I don’t taste the final cupcake before my meeting, but I did lick the spoon after I got the cupcakes in the oven, and it was amazing! So if that’s any indication of how amazing the finished cupcakes are going to be, then my coworkers are in for a treat!

Pumpkin Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting

Cupcake Ingredients:

3/4 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
3 eggs, room temp
1 cup pure pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup
1 box Spice Cake Mix
1 cup finely shredded carrots (took me two large carrots to get this amount shredded)
1 tablespoon coconut oil
1 generous splash of fat free milk

  1. Pre-heat oven to 350 degrees. Line muffin tin with cupcake liners.
  2. Cream brown sugar and butter together in mixer.
  3. Add eggs, one at a time, beating until fully combined.
  4. Mix in pumpkin and maple syrup.
  5. Gradually mix in spice cake mix until fully combined.
  6. Add in coconut oil and milk.
  7. Stir in shredded carrots.
  8. Using ice cream scoop, scoop cake batter into cupcake liners. In my experience, one full ice cream scoop per cupcake liner is the perfect amount. Makes 24 cupcake.
  9. Bake in 350 degree oven for 19 minutes or until toothpick inserted in center of cupcake comes out clean.
  10. Cool completely on wire racks.


Frosting Ingredients:
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 tsp. ground cinnamon
3 cups of powdered sugar
Gold sprinkles, optional
  1. Beat all ingredients (except cinnamon, powdered sugar and sprinkles) until smooth. Might take several minutes for brown sugar to dissolve completely. Check for graininess and then continue beating as necessary.
  2. Add powdered sugar, 1/2 cup at a time, until well combined.
  3. Add cinnamon and mix well.
  4. Scoop frosting into piping bag fitted with your tip of choice.
  5. Then just add gold sprinkles! Refrigerate until ready to serve for firmer frosting.


cupcake pioneer woman

Finished cupcake, pre-sprinkles. LOVE my Pioneer Woman measuring cup (this is the 1/3 cup), but I really felt like the cupcakes were missing a little something. ENTER GOLD SPRINKLES!

This was for sure the prettiest frosted cupcake. I'm getting better at it y'all!

This was for sure the prettiest frosted cupcake. I’m getting better at it y’all!

A sea of pumkiny spiced frosted goodness!

A sea of pumkiny spiced frosted goodness!



Farewell to Summer!

I wrote this post a couple of weeks ago, and only just realized that I forgot to post it. 😳 Oops. So y’all just pretend I posted this when I thought I had, okay? Thanks! 

It’s mid-September y’all and I am so happy to be saying farewell to summer! Now, y’all know I live in Texas, so it’s not like we ever really say goodbye to summer since the heat will come and go through the fall, but the 100+ degree days should be past us ~ thank goodness! So since Autumn technically begins this Wednesday, I thought I’d make one last summery tasting cupcake. May I present the Blackberry Coconut Cupcake! These are damn tasty cupcakes y’all!


This is what the inspiration cupcakes looked like, MUCH prettier than mine!


I was casually thumbing through Pinterest the other day, trying to find something that sounded awesome for this month’s cupcake project when I saw these beautimous Blackberry Coconut Cupakes on ‘baking a moment’’s website: http://bakingamoment.com/blackberry-coconut-cupcakes/ I mean, how gorgeous are those cupcakes? So that was my inspiration. But it calls for scratch made cupcakes, and y’all know I don’t do that. SO, I looked around for another, similar, cupcake and came across these Blackberry White Chocolate Cupcakes from the ‘culinary covers’ website: http://www.culinarycovers.com/2014/03/blackberry-white-chocolate-cupcakes/. Anywho, I took the things I liked from each of these sites and then made it Randalicious!

My best good friend who tried them today said that they were in the top 10 best things she’s ever eaten, so yeah, I think my efforts turned out pretty good. WHEW! 

Next month, I will be fully into Fall stuff, pumpkin spiced EVERYTHANG, so stay tuned!


Blackberry Coconut Cupcakes with Blackberry Cream Cheese Frosting


Ingredients for Cupcakes:

1 box French Vanilla white cake mix

3 eggs

1/3 cup of Coconut Oil (I used the liquid kind, you can use solid, just melt it first so that it’s a true 1/3 cup liquid)

¾ cup 2% milk

¾ cup heavy cream

2 teaspoons coconut extract

¼ cup Malibu Coconut Rum
For the Cupcake Filling:

1/2 cup of seedless blackberry jam (melt slightly in microwave and stir well to make it easier to spoon into cored cupcakes.
For the Cream Cheese Frosting:

•1/2 cup (1 stick) unsalted butter, softened

•8 ounces cream cheese (the kind in a brick)

•pinch of kosher salt

•3 cups powdered sugar (more if the frosting seems too loose)

•1 teaspoon coconut extract

•2 tablespoons seedless blackberry jam

•violet gel food coloring



•shredded coconut, for garnish

•fresh blackberries, for garnish

•extra Malibu Coconut Rum to soak the berries in

•granulated sugar for the berries



1. Preheat the oven to 350F. Line 24 muffin tins with paper liners.

2. Mix cake mix, eggs, oil, milks, rum and coconut extract, just until combined and then for .

3. Fill the prepared liners 3/4 full and bake until a tester inserted in the center comes out clean, about 17 minutes. Cool completely.

4. Using cup caking coring tool (or small paring knife) cut out some of the center of the cupcake – don’t go all the way to the liner. 

5. After cupcakes are completely cooled, use a teaspoon to spoon a small amount of the jam into the center of each cupcake.


To make the Cream Cheese Frosting:

1.Place the butter, cream cheese, and salt in a large mixing bowl and beat on medium speed until combined. Add the powdered sugar and vanilla and beat until creamy.

2.Add the blackberry jam and violet gel food coloring to the frosting and mix until combined. Transfer the tinted frosting to a piping bag fitted with a large open star tip.

3.Pipe a swirl of the tinted frosting over the cupcake, top with shredded coconut and last, but certainly not least, a rum soaked berry, after you roll it in sugar.

These cupcakes taste as good as they look! The dish that I put the cupcake in for the photo is one of the new Pioneer Woman measuring bowl set. I’m obsessed with them!