Thursday, October 25, 2012

Pumpkin Gingerbread Cupcakes with {Cool Whip} Frosting

 This year my little/BIG first grader has to master all his addition and subtraction facts.
The program his teacher uses has 26 tests per operation - labeled with a letter of the alphabet.
To help JT keep track of his progress, I made a little sticker chart.
Each time he completes an entire row, he gets a surprise and we have a little celebration.

This week he completed the second row!!! Woohoo!!!
So I decided to bake up some cupcakes and try out the new Cool Whip Frosting.
I was excited to try this new frosting, because my little/BIG guy 
really isn't a butte rcream fan, so I was hoping to find a dessert option
that would appeal to his taste buds.

I gathered my ingredients:
1 cake mix - I used spice cake.
1 package instant pudding - I used pumpkin spice, but you could use vanilla
1 cup pumpkin puree - NOT pumpkin pie mix
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 tsp ground cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp vanilla

I combined it all in my mixer and mixed on low speed for 30 seconds
until combined and then 2 minutes on medium speed.

I Added the batter to my cupcake tin
and popped them in the oven for 25-30 minutes at 350 degrees.

While the cupcakes baked, I made some pumpkin butter to fill some of the cupcakes.

The cupcakes came out nice and fluffy - just like we like them.

I filled a few of the cupcakes with pumpkin butter by cutting a hole in the top,
filling in with a teaspoon or so of filling, and then plopping the cork back on.

Then I piped on my frosting!!!
Cool Whip Frosting comes in Vanilla, Chocolate and Cream Cheese.
I always use a large round tip to pipe my frosting out of a ziploc bag.
I love how the Cool Whip Frosting piped out like a fluffy white cloud.
I added about an 1/8 of a teaspoon of cinnamon to the vanilla frosting
to add a little kick and to match the flavor of the gingerbread pumpkin cake.

I was super impressed with how well the Cool Whip Frosting held up to piping
and to sitting out on the counter for an hour or so.
I was sure that it would get droopy, but it still looks fantastic.

The final test would be the kids.
I have one frosting loving kid and one frosting "meh" kid.
JT's (the "meh" kid) initial reaction was a little bit shocked.
He was worried about the amount of frosting - being the type that
gets his mom to scrape the frosting off the top before he dives into the cake.

But he gave it a try . . .

I think he was pleased :)

I loved my pumpkin butter filling . . . so yummy!!!!
I also like the low calorie count and fat content on the Cool Whip Frosting
as opposed to traditional frosting - that's always a plus.

You can find more Kraft Recipes, find Cool Whip on Facebook,
or check out the Kraft Cool Whip Frosting Pinterest Board for more ideas,
so can celebrate the everyday like we did!
You can view my complete shopping experience for Cool Whip Frosting on Google+.

Disclosure: I am a member of the Collective Bias™ Social Fabric® Community.  This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip.  #CoolWhipFrosting #CBias #SocialFabric. All opinions are my own.


Meghan said...

These look so good! I love idea of the pumpkin butter filling and the cool whip frosting! I would love if you would come share it at my new linky party, FriDays Made Sweet! at

Unknown said...

Yum! These looks so so good! I love cupcakes!

Unknown said...

I think you really scored with your delicious cupcake recipe and the yummy Cool Whip Frosting! That empty cupcake wrapper tells the story well :) Thank you so much for sharing your experience! Way to go, Super Star, on your awesome success with your math chart!


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