Fall Cupcakes II

Today I decided that I would make more cupcakes for the staff at my school in honor of Parent Teacher Conference Day tomorrow.

Last night I made cupcakes for a bible study and the leftovers I left for some of the church staff and they enjoyed it.

I used two basic cake mixes (Betty Crocker’s Devil’s Food and Chocolate mixes), made another batch of Martha Stewart’s Cream Cheese frosting.  This time I decorated some without the orange drizzle.

Cupcakes (24 ct.)

Toppings: cream cheese frosting, wilton orange drizzle, foodland chocolate straws, Nerds.

Lined the cupcake pan with 5.5 in square of parchment paper. Seemed ok.

Decorated some with pink hearts instead of orange drizzle and Nerds and added an extra chocolate straw.

Half a dozen more, without drizzle…


Martha Stewart’s Cream Cheese Frosting


  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract


  1. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.


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