Happy Friday y’all! Even though this was a short week, it still feels good it’s Friday, because, weekends. OMG y’all, I know it’s still all hot, humid and summery feeling here but it is so the best time of year because it is now officially football season woohoo!
Yes, I’m crossing my fingers toes, legs, arms that The Atlanta Falcons have a better season than last year, but even if they stink again I still love y’all! I’m still all about some football.
Do you see how much help I was getting while taking pics? My little (not so little) cream cheese fanatic 🙂
As soon as I hear the refs’ whistles, the sound of the cheering sometimes booing fans, it makes me all warm and fuzzy inside and I want to throw on some fluffy boots & yoga pants I’m so basic sometimes, I apologize.
Also, it is now soooo pumpkin season, yummy, yummy! Pumpkin cake & pumpkin pie are definitely in my top tier of favorite desserts, so as soon as I knew it wasn’t completely taboo to have pumpkin cake I made some 🙂
I took my favorite pumpkin cake recipe and made it into cupcakes which turned out absolutely perfect y’all–also, the football cupcake liners sooo cute (thanks mom!).
This is the moistest cake, with the lovely hint of spice of cinnamon and then topped off with the most incredible cinnamon cream cheese frosting, drooool. I’m just going to go ahead and be super bossy and say, make these, like, soon 🙂 Have a wonderful weekend y’all!
Cupcake time…dry ingredients into the bowl…
then some wet ingredients…
all mixed up…
into the cupcake liners…
baking, these smell like heaven btw…
while your cupcakes are cooling, time for some frosting…cream cheese & butter into the bowl…
all mixed, then powdered sugar…
all mixed, then cinnamon…
mixed again, take a big whiff of this, you will not be sad…
then onto the cupcakes, and enjoy!!
- 4 Eggs
- 1 2/3 Cup of Granulated Sugar.
- 1 Cup of Vegetable Oil.
- 1 (15 Ounce) Can of Pure Pumpkin Puree.
- 2 Cups of All-Purpose Flour.
- 2 Teaspoons of Baking Powder.
- 1 Teaspoon of Baking Soda.
- 2 Teaspoons of Ground Cinnamon.
- 1 Teaspoon of Salt.
- 2 (8 Ounce) Packages of Cream Cheese, Softened.
- 2 Sticks of Unsalted Butter, Softened.
- 6 Cups of Powdered Sugar.
- 2 Tablespoons of Vanilla Extract.
- 2 Teaspoons of Cinnamon.
- Preheat your oven to 350 degrees F.
- Line cupcake tins with liners & set aside.
- Place your sugar, all purpose flour, baking powder, baking soda, salt and cinnamon in your bowl, and lightly sift with a fork.
- Now place your eggs, vegetable oil and pumpkin puree and using a handheld mixer combine all of the ingredients until incorporated.
- Using a cupcake or ice cream scoop fill your cupcake tins 1/2 full with batter and bake for 14 minutes or until they spring back to the touch.
- Let cool completely.
- With a handheld or stand mixer with paddle attachment place your cream cheese in the bowl and beat until smooth.
- Now add the butter and beat into the cream cheese until well incorporated and smooth.
- Now add your powdered sugar 1 cup at a time, then add your vanilla and cinnamon, then mix again until fully incorporated.
- If piping your frosting onto your cupcakes I suggest placing in the fridge for about an hour first to more easily pipe.
- I used an open star tip & a Wilton disposable bag to pipe my frosting on my cupcakes.