Pumpkin spice and everything nice! These little cupcakes not only tasted like an amazing pumpkin spice cake, they tasted like everything fall.
These are the first cupcakes I have baked in my new kitchen here in Hollywood. The only thing missing is my Kitchen Aid.. Christmas wish list :)
April (my cupcake partner in crime) and I have really been trying to get in the mood for fall and Halloween, so we decided, or she decided it was time for me to get back to baking.
The cake was perfect! Moist and flavorful, full of spice that you could really taste. In fact, the ingredient list was quite extensive and I was lucky enough to stumble on the Trader Joe's Pumpkin Pie Spice which basically has all of the spices you need combined; cinnamon, nutmeg, ginger, cloves.
A perfect sized swirl of cinnamon cream cheese frosting made this cupcake a two bite delight. It's actually a really sweet frosting, so I made sure not to overload and take away the spicy flavors in the cupcake.
My new cupcake tasters at the Coffee Bean home office fell in love. I'm telling you, the mini cupcakes are the way to go. It's the perfect size for anyone who just wants a bite and everyone else who just wants a bite or two, or three..
You can't go wrong with this recipe. Like I said, the ingredient list looks never ending, but I have adapted the recipe below to shorten up your shopping list.
I really hope you make these this fall! They set the mood and create smiles for any special person or event, or just because it's a good excuse to celebrate the beauty of the season.
Read More - Recipe Follows
Pumpkin Spice Cupcakes Recipe
adapted from allrecipes
makes 3 dozen mini cupcakes
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoon Trader Joe's Pumpkin Pie Spice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup canned pumpkin puree
1. Preheat oven to 375°F. Line a standard muffin tin with paper liners. Sift together flour, cinnamon, nutmeg, pumpkin pie spice, salt, baking powder, and baking soda.
2. With an electric mixer on medium speed, whisk together unsalted butter, sugar and brown sugar until light and fluffy. Add in eggs one at a time, until each is incorporated. Stir in the milk and pumpkin puree. Stir in the flour mixture.
3. Divide batter evenly among lined cups, filling each about 3/4 full. Bake, rotating tines halfway through, until golden and a toothpick inserted in centers comes out clean, about 10-15 minutes.
8oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
3 cups confectioners' sugar, sifter
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1. With an electric mixer on medium speed, whisk together cream cheese and unsalted butter until smooth. Add in confectioners' sugar, vanilla extract and ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with a mini dollop or swirl and enjoy!