Pumpkin Drought [Chocolate Easter Cupcakes]

Walmart is one of those places that I love, but, being the native Austinite I am, I am always hesitant to speak such heresy out loud.  Sometimes I browse the farmers markets with no intention of actually buying anything, just so I can make myself feel better that I shop the big box 75% of the time.  Walmart is practical.  It’s always open.   It’s 2 miles from my house.  It’s in my budget. It has soft toilet paper (is anyone’s hiney really happy with scratchy recycled toilet paper?).

But now I have beef with Walmart.  Not a big steak sized-beef that would keep me from shopping there, but a small hamburger patty left on the grill too long sized-beef.  They do not carry canned pumpkin except around the holidays.  And I quote: “There is a canned pumpkin drought.”  ….right.

So now I’m all in a tizzy, because I was really excited about replacing the eggs and vegetable oil in my Easter cupcakes with canned pumpkin for a healthier dessert.  I use the term ‘healthier’ loosely here, because next on my shopping list was 1 pound of powdered sugar for the cream cheese frosting. ALL OUT.  Walmart, you’re killing me.  But I’ll let you slide on this one and blame the powdered sugar mishap on the Easter Bunny.

After singing a quick rendition of Lady Antebellum’s Need You Now to my old lover HEB, I successfully procured a can of pumpkin (really Walmart? a canned pumpkin drought?) and a bag of powdered calories sugar. And pastel sprinkles. S picked them out.

And my cupcakes were REALLY,  REALLY good.



  • 1 15oz. can of pumpkin
  • 1 box devils food cake mix
  • 1/4 to 1/2 cup water (the closer you get to 1/2 cup, the more dense and moist they will be)
  • Chocolate Chips and Heath Bar pieces (if your husband puts them in your batter when you are not looking.. or you can by naughty and put them in yourself)

Mix ingredients together.  Bake at 350 degrees for 30 to 35 minutes. Let cool, then frost.

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 1/4 cup butter (1/2 stick)
  • 1 lb powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 tablespoons milk or cream, enough to aid in spreading consistency

Blend softened cheese and butter in mixer. Blend and whip in the sugar and vanilla. Beat in enough cream to arrive at the right spreading consistency. Ready to spread!

It took every ounce of strength to channel my personal trainer’s voice into my head to keep me from consuming the entire bowl of cream cheese frosting. I knew she would be able to tell Monday morning if I had spooned my way through a pound of powdered sugar.  I would probably sweat white.

I took them to my in-laws for Easter lunch and got fantastic reviews.  I made it though the weekend only eating one cupcake… and licking the icing off of another one 🙂

And now my coworkers hate me because the remaining seven cupcakes are sitting in the office kitchen right now. Maybe I’ll just have one more…  or maybe just some frosting…


(Recipes courtesy of RecipeZaar.com)


About REL

Austin, Texas
This entry was posted in In the Kitchen. Bookmark the permalink.

1 Response to Pumpkin Drought [Chocolate Easter Cupcakes]

  1. Kristin says:

    I can’t believe you just now heard about the canned pumpkin drought! It’s been an issue since before Christmas. HEB just doesn’t seem to have a problem with keeping it in stock here. But I’m telling you, Christmas time in Kansas … there was not a single can of pumpkin to be found. Personally I bought five cans as soon as I heard it might be an issue. Gotta have my pumpkin.

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