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Wednesday, February 22, 2012

Heavenly Pumpkin Spice Cupcakes

Addiction is a BIG word...and even a bit of a HARSH word...but I think it explains my love and feelings for these splendid little cakes. I eat pumpkin everything, year round...so making these weekly, monthly and maybe daily won't be a problem for me...THEY ARE DIVINE! They are so moist (a requirement when I eat cake of any kind) and have the perfect taste of cinnamon and pumpkin all wrapped up in this little cupcake paper. Your mouth will do a little happy dance as you eat this delicate morsel!!! Mmmmmmmmmmm....looking at the pictures just makes me want to eat ANOTHER ONE right now.
Doesn't that look like a bit of heaven?!!........seriously, it IS a piece of heaven. I am
sure that when you are called to go through the big pearly gates, these are the
"manna from heaven" that will be sitting there on the buffet table on the other side!

The frosting on these scrumptious treats is to die for! Don't skip it (unless you are a frosting hater) because the cupcake wouldn't be the same without it!

See all that YUMMY moist cake that awaits your taste buds??

It was so good...I even ate mine with a spoon~
Soooooooo...now your convinced of the PERFECTLY, WONDERFUL, SCRUMPTIOUSNESS of this tiny little cake, let me give you the recipe so you can make
a batch for yourself (yes, I said for yourself, because you really
won't want to share these...you might END UP sharing them
under protest...but you
WILL have a little bit of a selfish bone inside
your body that says to hoard them all for yourself)~

Heavenly Pumpkin Spice Cupcakes

1 c. sugar
1/3 c. brown sugar
1/2 c. oil
2 eggs
1 t. vanilla
3/4 c. buttermilk
1 (15 oz) can pumpkin
2 1/4 c. flour
2 t. cinnamon
1/2 t. nutmeg
1/2 t. cloves
1/2 t. allspice
1 T baking powder
1/2 t salt
1/2 t. baking soda

In a bowl, beat sugars and oil until fluffy. Add eggs, vanilla and salt, mix well. Add pumpkin and buttermilk just until combined. Stir in dry ingredient and beat until creamy. Line muffin tins (makes 24) with muffin cups. SPRAY each muffin liner with pan coating (once its placed in the muffin tin). This helps you to get the muffin out of the liner easier without leaving so much of your cake stuck to the paper. Fill each cup 3/4 full. Bake at 350 degrees for 18-20 minutes or until a toothpick comes out clean or the cake bounces back when touched. Let cool then frost with Cinnamon Cream Cheese Frosting (recipe below).

Cinnamon Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 c. butter (real), softened
4-5 c. powder sugar (make until frosting is stiff enough to hold a shape)
1/4 t. salt
2 t. vanilla
2 T. cinnamon
3-5 T water

Beat together the cream cheese and butter. Add half the powdered sugar, salt, cinnamon and vanilla. Beat until completely mixed. Add the remaining ingredient and beat until light and fluffy. Pipe on or spread onto cooled cupcakes.
*I used a LARGE ziplock bag with the corner cut off to pipe my frosting on. Just cut off the tip of one corner (not too big) of bag and fill with frosting, then pipe it on and make it look like your a cupcake chef...(It doesn't matter that your not, it makes you feel like one). ENJOY every last bite of EVERY last one that you eat!


1 comment:

  1. I'm with you!! I love pumpkin all year round. That 2nd photo is a killer!!! I hope to make these this weekend, thank you!!!