The 11th Annual
Classroom Pumpkin Chocolate Chip Cupcakes
(Better Late Than Never)
March 1, 2021
When I was told that school was closing and I’d be teaching remote back in November, I grabbed the essentials from the classroom–the classroom pumpkin and acorn squash that had the heart in it, part of the seasonal display table. I wasn’t going to let the pandemic mess with my annual tradition of repurposing the classroom pumpkin into cupcakes, showing my students the glorious deliciousness of vegetables.
After processing the pumpkin and baking the cupcakes in December, I then tucked them into the freezer, hopeful that I would soon be able to share with my students.
Flash forward 14 weeks, cupcakes were defrosted and, after I taste-tested them, they would finally be enjoyed by my students. Texture wasn’t impacted too much, though their tops were slightly soggy.
Nothing a piping of buttercream couldn’t fix. And my new favorite buttercream recipe has me super-excited. It’s thick, takes the groove of the piping tip really well and doesn’t melt easily.
Ready for my 6th graders
See how nice the buttercream is?
Several of my students and my para declared they were the best cupcakes they had ever tried! This recipe is so well-loved and I was pleased to learn that teachers looked forward to them too as I always contribute them to the Harvest Festival potluck… that might not happen every again.
Another school year, another batch of Classroom Pumpkin Cupcakes!
Take a stroll down memory lane…