Ingredients

Instructions

• Preheat oven according to the directions on the package and arrange your Welcome Home Brands Oven-Safe paper or plastic baking cups on a cookie sheet.
• Prepare and bake the cake mix according to the directions on the box but substitute the water for champagne. For example if the box calls for 2/3 cup of water than use 2/3 cup of champagne.
• Divide the batter evenly among the muffin cups, filling each one approximately ½ full.
• Bake according to suggested time- roughly 20 minutes. Please note when using Welcome Home Brands bakeware the cupcakes may bake slightly faster than the time on the box so check for doneness using a toothpick a bit early!
• While cupcakes are cooling, prepare the frosting. In a mixing bowl combine butter and vegetable shortening and beat with an electric mixer for 1-2 minutes, until smooth
• Add in the champagne, starting with less and gradually add more for stronger flavor as desired
• Add the powdered sugar to the mixture, 1 cup at a time. Continue adding powdered sugar until you reach the desired consistency.
• Transfer frosting to a large piping bag and pipe the buttercream frosting onto the cupcake. Top with gold sprinkles!

Ingredients

For Batter

• 1 box white cake mix
• 3 eggs
• 1/3 cup oil
• 3/4 cup milk
• 1/2 cup plain yogurt
• 2 teaspoons almond extract
• 1 cup Maraschino cherries, roughly chopped

For Frosting

• 1 cup butter, softened
• 1 1/2 teaspoon almond extract
• 3-4 cups powdered sugar
• Milk, if needed
• Maraschino cherries with stems for decoration

Instructions

• Preheat oven to 350°F
• In a large bowl, combine cake mix, eggs, oil, milk, yogurt and almond extract until smooth.
• Fold in chopped maraschino cherries.
• Spoon the batter evenly into your favorite WHB Baking Cups and place on cookie sheet for easy transport into and out of the oven
• Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean - Allow to cool completely and top with your favorite fall sprinkles and candy pumpkins!
• While cupcakes are cooling, beat butter for two minutes. Add almond extract and slowly add in powdered sugar until you reach your desired consistency. If the frosting becomes too thick, add a little milk.
• Pipe frosting onto cooled cupcakes and top with sprinkles and Maraschino Cherries!

Ingredients

For Batter

• 1 and ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅔ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• ¾ cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract
• Optional: orange sprinkles and candy pumpkins

For Frosting

• 8oz cream cheese, room temperature
• ½ cup unsalted butter, room temperature
• 3 cups powdered sugar
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F
• In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger together until combined
• In the bowl of electric mixer, whisk the granulated sugar and brown sugar until no lumps remain. Then add the oil on a medium speed until well combined.
• Mix in one egg at a time, beating well after each addition. Followed by the pumpkin puree and vanilla extract.
• Set the mixer on low speed and slowly add the dry ingredients to the mix until combined. Once all ingredients are in the bowl, stop the mixer and scrape the sides and bottom of the bowl, folding the batter gently to ensure it is all well blended.
• Spoon the batter evenly into your favorite WHB Baking Cups and place on cookie sheet for easy transport into and out of the oven
• Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean - Allow to cool completely and top with your favorite fall sprinkles and candy pumpkins!

Ingredients

• 1 and ¾ cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon pumpkin pie spice
• ½ cup dark brown sugar
• 2 large eggs
• 1 cup pure pumpkin (not pumpkin pie filling)
• ½ cup vegetable oil
• ⅓ cup milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350°F
• In a large bowl, toss the flour, baking powder, baking soda, salt, and cinnamon together until combined
• In another bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined
• Pour the wet ingredients into the dry ingredients and stir until just combined - Do not overmix the batter
• Spoon the batter evenly into your favorite WHB Baking Cups and place on cookie sheet for easy transport into and out of the oven
• Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean - Allow to cool completely and sprinkle top with a bit of pumpkin pie spice and cinnamon