Happy Happy Tuesday everybody!!! I sure hope you all had a lovely weekend and feel very rested to start the week. Even though it’s still hot as hades around her, you know what? hot weather be danged, I wanted spice cupcakes with pumpkin cream cheese frosting my last cheat day, so doggone it, that’s what I did.
I mean, I’m not gonna lie, the A/C was super cranked up which did not keep all of the humidity out, and then the added heat of the oven, I was sweating y’all. On the bright side, butter and cream cheese come to room temperature in a third the time at these oh so summer temps, so I didn’t have to wait on that for my frosting.
Speaking of, this frosting, y’all… wowza, just imagine a perfectly fall spiced pumpkin mousse that is deliciously light and decadent, and that is this frosting. The cupcakes fluffed up perfectly, and honestly I can’t remember the last time that I made cupcakes that puffed up and stayed up so nicely after taking them out of the oven.
They’re insert synonym for moist because ew moist, light and perfectly spiced, and then add the incredible pumpkin frosting, holy cow, it’s like Fall in every bite. Have a wonderful day and thank you so much for stopping by!
all the ingredients for your cupcakes into your bowl…(you spy a hopeful doggie? FYI she loves butter too)
mix, mix, mix…
into your cupcake tins…
bake, bake, bake…
now for the frosting, cream cheese into your bowl…
mix, mix, mix, then add your butter…
mix, mix, mix…
pumpkin and spices…
mix, mix, mix…
then add your powdered sugar…
mix, mix, mix…
and enjoy!!!
- 1 Box of Spice Cake Mix.
- 4 Eggs.
- 1 Cup of Milk.
- 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
- 2 Teaspoons of Cinnamon.
- 2 Sticks (1 Cup) of Unsalted Butter, Softened.
- 2 Blocks of Cream Cheese, Softened.
- 1 Cup of Pumpkin Puree.
- 1 Teaspoon of Vanilla.
- 1 Teaspoon of Cinnamon.
- 1/4 Teaspoon of Nutmeg.
- 4 Cups of Powdered Sugar.
- Preheat your oven to 350 degrees F.
- Place 18-20 cupcake liners into your cupcake tins and set aside.
- With a handheld or stand mixer with a paddle attachment, place all of your ingredients into your bowl and mix until smooth.
- With a spoon or ice cream scoop fill your cupcake liners 1/2-3/4 of the way full and bake for 15 minutes or until they spring back to the touch.
- Let cool completely and place your frosting on top.
- With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and whip until smooth.
- Now add your butter and whip together with the cream cheese until well combined.
- Now add your pumpkin puree, your spices and mix until combined.
- Now, one cup at a time add your powdered sugar and mix until smooth.
- You can pipe or spoon your frosting on top of your cupcakes and enjoy!
These cupcakes look absolutely delicious, Holly! I love that pumpkin frosting – yum!
Thank you so much miss!! the pumpkin frosting is pretty awesome 🙂