My first official post of hopefully a long line of tasty recipes and other crafty things!
October and November happen to be two of my favorite months and not because of Halloween. I don’t know what it is but I have never been a huge fan of Halloween in my college and early adult years. Maybe its that I never liked scary movies (they give me nightmares and make me double check behind my shower curtain before going to bed) or that I don’t like chocolate or candy (oh, wait nope, it’s definitely not that). I think what it really boils down to is that I’m just not a big proponent of the standard that most women/girls my age feel the compulsion to choose costumes that reveal waaayyy too much.
To me the 10th and 11th months of the year mean one thing… HARVEST season. A change in my apartment decorations, a few good yankee candle scents that make me want to curl up and read a good book with some hot cocoa, and of course autumn squash and pumpkins. My recent consumption of butternut squash is what inspired my recipe search for these pumpkin cupcakes. I will let you know right now the flavors of these cupcakes screams harvest, fall, and DELICIOUS!
White Bowl: Graham Cracker Crumbs (Gingerbread Flavor Graham Crackers). This was actually not a part of the original recipe below but a friend of mine came up with the idea and I thought it would be a nice flavor with the pumpkin and texture with the smooth icing and soft cake.
Small Turquoise Bowl: “Pumpkin Pie Spice” this was one of those things that should have been on my grocery list but never made it. I googled how to make pumpkin pie spice and it was really easy and I saved $5! Simply combine cinnamon, ginger, cloves, and nutmeg in various proportions and voila!
The Baking Process:
The recipe says it should make about 24. I think I got 18 out of it and no… I didn’t eat THAT much batter…Maybe I just filled each cupcake too full but I still thought they turned out nicely. If you needed the exact 24, I would consider making two batches.
With the icing, I had to make quite a few adjustments. The recipe simply calls for cream cheese and powdered sugar but that tasted a little to cream cheesy for me. I ended up adding a little butter (1/4 C), vanilla(1/2 tsp), and extra powdered sugar (1C). I would suggest just playing around with the flavor to get what you think tastes good. The only downside that I guess is more of an upside is that there is a lot of icing left over…. I put mine in the freezer and will let you know what becomes of it.
Pumpkin Cupcakes With Cream Cheese Frosting
- 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
- 1/2 teaspoon pumpkin pie spice
- 1 15-ounce can pumpkin puree
- 2 8-ounce bars cream cheese, at room temperature
- 3 cups confectioners’ sugar
- 1/4 cup butter
- 1/4 tsp. vanilla
- 24 pieces candy corn
- Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
- Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
- Meanwhile, using an electric mixer, beat the cream cheese, butter, sugar and vanilla until creamy. Spread on the cupcakes and top each with a piece of candy corn/pumpkin.