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Newlywed Kitchen :: Mary Greer’s Award-Winning Pumpkin Cupcakes

by in Main on

How about a sweet little break from all the V4 excitement, y’all? Since it’s officially fall, I think it’s quite appropriate to share a recipe that’s bound to have you craving scarves, riding boots and a hot chocolate or two!

Not only is Greer one of my dearest/oldest/bestest friends in the whole world, but these pumpkin cupcakes are going to rock your world! AND, she might have the most adorable baby girl on the planet! (I’m not biased at all, she really is!) This recipe even won Greer first place at the Greater Gulf State Fair when she was 10 years old!

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Greer and I forever ago as bridesmaids at her sister’s wedding

What you’ll need for the cupcakes:
4 eggs
2 cups of sugar
1 cup of vegetable oil
2 cups of all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 can of 100% pure pumpkin (15 oz can)

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What you’ll need for the frosting:
1 package (16 oz) cream cheese, softened
6 tablespoons of butter, softened
5 cups of sifted powdered sugar
4 tablespoons of vanilla extract

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Directions: (Cupcakes)
Beat eggs in a large mixing bowl; add all ingredients except frosting and mix well with an electric mixer. Spoon batter into paper-lined muffin pans, filling them three-fourths of the way full. Pre-heat the oven to 350 degrees and bake for 20 minutes. Let cool and then frost with yummy cream cheese frosting.

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Directions: (Frosting)
Combine cream cheese and butter; beat until light and fluffy. Add remiaining ingredients; beat until smooth. Frost and enjoy! And because Greer is a good Southern girl, sometimes she tops the cupcakes with smashed pecans.

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All photos courtesy of the fabulous Greer Ladnier

Are you ready for boots and scarves? What’s your favorite fall recipe?

Looking for more ideas to get your kitchen started?
Damie’s Catsup
Miss Linda’s Anta Fe Soup
Mama’s Homemade Poundcake

marissa Written with love by Marissa
10 Comments
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  1. avatar megan reply

    sounds wonderful, very, very similar to barefoot contessas pumpkin cupcake recipe

  2. avatar Joyce Cunningham reply

    I was wondering if the sugar was left off of the recipe for pumpkin cupcakes?

  3. avatar Southern Weddings Weekly Round-Up « Southern Weddings Magazine reply

    […] is at the heart of the best Southern traditions! This week in the Newlywed Kitchen, one of Marissa’s oldest and dearest friends shared her recipe for Pumpkin Cupcakes. […]

  4. avatar Amanda reply

    Funny story:

    I can testify to the fact that these cupcakes are not quite so delicious without the sugar ingredient! I printed off the recipe on Friday morning and made the cupcakes Sunday night to take to my office for Halloween today. Wasn’t really getting the reaction I thought I was gonna get from co-workers who tasted them. Then I tasted them and realized they tasted like a dog treat, haha! But with DE-LICIOUS icing! I have since checked the blog and discovered that sugar was left off the list of ingredients and now it all makes sense! Luckily the icing recipe made a ton of extra icing so I am going to give it another shot tonight and hopefully redeem myself at work. :)

    • avatar Marissa reply

      Oh my stars!! I am so sorry Amanda! You must have printed it right after it was published! (I fixed it just minutes after it went up)! I am glad you tried the recipe though! Again, I am SO sorry! I’m glad it made for a funny story! xo, Marissa

    • avatar Amanda reply

      Marissa: I gave the recipe another shot last night (with sugar!) and man alive! Those cupcakes are good! I have had a belly ache since noon, but it was worth it. And I think you’re right, I must’ve printed the article right after you posted the recipe… Now I know that cupcakes need sugar. I gave my dogs several of the bottoms of the cupcakes from the sugar-free batch and they loved those. Take-aways: 1) leave sugar out of the recipe and you have yummy dog muffins, haha! Minus the icing, of course.

  5. avatar Kim reply

    I love to cook and try lots of new receipes. This is a definite keeper! Beyond moist and delicious. Thanks so much for posting. Everyone adored these.

  6. avatar Cindi reynolds reply

    Must try

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Newlywed Kitchen :: Mama’s Homemade Poundcake

by in Main on

When I first told BDK (my handsome husband) I was going to start writing a Southern recipe column he literally laughed out loud! I know you’re thinking what a mean man, but he really is as sweet as the pie I cannot cook. We always joke that I am culinarily challenged – so when we were sitting in one of our brainstorming meetings and I volunteered to write a recipe feature you can understand his surprise. Well, just for you fabulous readers I’ve decided to put away my debit card and tie on my seersucker apron.

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I am so excited to share our first recipe with you: my Mama’s Homemade Pound Cake. Yum! (She even included her lower calorie version!). Download the recipe card here and start your collection today!

What you’ll need:
1/2 pound (2 sticks) butter (LC Version: Use low fat margarine instead of butter).
3 cups sugar (LC Version: 1 1/2 cups sugar and 1 1/2 cups Splenda).
1 cup sour cream (LC Version: Use non-fat sour cream or plain non-fat Greek yogurt).
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs (LC Version: Use 3 egg whites and 3 whole eggs).
1 teaspoon vanilla

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Photo from Smitten Kitchen

Directions:
Preheat oven to 325 degrees F.
In a large mixing bowl, whip the butter and sugar together. Add the sour cream and mix until creamy. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch bunt pan. Bake for approximately 1 hour and 20 minutes.
For a little added deliciousness whip together a bit of powdered sugar, a splash of milk and a touch of vanilla extract. Whip until smooth and then drizzle over cooled cake for a tasty glaze. Sounds delicious, right? I promise you it’s divine!

What’s your favorite Southern recipe? Send it my way. We’re looking for all your best from below the Mason-Dixon. Find out all the details on submitting your favorite recipe here.

marissa Written with love by Marissa
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  1. avatar Erin reply

    While I don’t think I have any decidedly Southern recipes, I have to say that I’m LOVING this new column! What a great idea!!! I remember asking about “the first meal as a married couple” and there was a lot of helpful feedback from all the readers–this is a great addition to the blog and the wannabe Martha Stewart in me is jumping for joy!!!!!

  2. avatar Newlywed Kitchen :: Mary Greer’s Award-Winning Pumpkin Cupcakes « Southern Weddings Magazine reply

    […] for more ideas to get your kitchen started? Damie’s Catsup Miss Linda’s Anta Fe Soup Mama’s Homemade Poundcake xo Marissa October 27, 2011 | view Marissa's blog 0 viewcomments hidecomments What […]

  3. avatar Recipe: Apple Crisp « Ashley Morgan Arts reply

    […] by: The Newlywed Kitchen.  Happy baking! LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); […]

  4. avatar martha reply

    Does the ribbon curl/burn when you bake the charms in the cake for the cake/riboon pull?

    • avatar Marissa reply

      Hi Martha! I would instruct not to bake the pulls into the cake. Most cake pull instructions suggest building the cake and icing all but the bottom edge. Then lay the cake pulls out evenly around the cake and use a long thin spatula to slide the ribbon under the cake. Then frost the bottom edge. Hope that helps, and be sure to share pics with us if you make cake pulls! xx

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Southern Recipe Call

by in Main on

From my Mom’s made-from-scratch pound cake to my father in law’s you-won’t-believe-how-good deep fried cajun turkey, yummy Southern recipes run in my family. I may be culinarily-challenged myself (I’ve burned Pop and Serve rolls! True story, y’all!), but let me tell you that I know some incredible Southern cooks! And you know what comes with fabulous Southern cooks? Even more fabulous Southern recipes! I know you’ve got ’em, too, those flour-covered recipes cards that have been passed down for generations. Well, it’s time to do what your Momma taught you to do as a tiny child – share! We’re putting together the ultimate list of treasured Southern recipes for a future feature and some really fun downloadable recipe cards, and we want the details on your family’s most delicious eats!

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We want your MeeMaw’s famous apple uglies and your Great Aunt’s collard greens! That’s right, it’s time to give up the goods, y’all! We’re sending out a Southern Recipe Call for all your favorite beneath-the-Mason-Dixon delectables. Have a favorite recipe? Send it my way.

Don’t forget to include the following items in your submission:

– The recipe text (of course!)
– A quick history or story behind the recipe from you or the original cook.
– What you love about it, when you most love to eat it, etc.
– Best served with (help a girl out: what other Southern dish or favorite Southern beverage pairs perfectly with your dish?)
– A photo of whoever created it or a photo of the dish itself. (Have a picture of you and your Papaw making his famous blackened craw-daddies? Send it along with the recipe – I’d simply adore it!)

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Need a little inspiration? Well, since my Mama taught me right, I’m going to share this yummy recipe for Smells Like Home’s red velvet brownies with white chocolate buttercream frosting! Divine, right?!

I cannot wait to see (and try) all the wonderful recipes I know y’all have!

marissa Written with love by Marissa
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Southern Weddings reserves the right to delete comments which contain profanity or personal attacks or seek to promote a business unrelated to the post.  And remember: a good attitude is like kudzu – it spreads.  We love hearing your kind thoughts!

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