The Inspiration
The idea behind this scrumptious holiday perfect dessert came one day when I received my usual newsletter and coupons from Bath & Body Works. In the coupon book, was included a recipe for baking pumpkin cupcakes. I had just placed an order for some of my favorite Fall scented candles and began preliminary decorations inside my home. Hence, I was really getting into the whole Fall season after months of trying to avoid all the hype from early birds. I had never really eaten pumpkin anything much less craved for it in the past. Despite the trendy seasonal foods, it's simply not like me to desire pumpkin pie, pumpkin flavored coffee or any of that kind of stuff. I'm more of a caramel or cinnamon swirl gal'. Yet, I suddenly was overcome with an immense desire for pumpkin cupcakes and not just any store bought version. I wanted to try baking it myself. The genius idea of combining these cupcakes with cream cheese frosting, I have to give all the credit to my husband for. He also made the frosting himself from scratch and shared the recipe with me. Here is the full recipe of both the gluten free pumpkin spice cupcakes and the cream cheese frosting. This recipe makes about 12-15 cupcakes.
Cream Cheese Frosting
Ingredients:
-4 oz. cream cheese
-1 cup unsalted butter
-1 teaspoon of vanilla extract
-1 lb. confectioner's sugar
-a large bowl
-mixer or whisk
Directions:
1. Start by sitting your cream cheese and butter out on the kitchen counter for about 15 to 20 minutes. This will allow for the ingredients to soften up which will make mixing easier and help to avoid any lumps in your frosting.
2. Pour the cream cheese, butter, and vanilla extract into the bowl. Take your mixer on low or your whisk and begin to mix all the ingredients together.
3. Begin to gradually add in the confectioner's sugar as you continue to mix.
4. Mix for another 2-3 minutes or until completely combined.
Pumpkin Spice Cupcakes
Ingredients:
-1 box spice cake mix *Trader Joe's Pumpkin Bread & Muffin Baking Mix for Gluten Free version.
-1 can of 100% Pure Pumpkin
-1/2 cup of water
-1/3 cup vegetable oil/olive oil
-4 eggs
-2 teaspoons cinnamon
-1 teaspoon pumpkin spice
-1 teaspoon vanilla extract
-cupcake/muffin pan
-baking cups
-a large bowl
-mixer or whisk
Directions:
Preheat oven to 350 degrees.
Pour the cake mix into a large bowl.
Add 1 teaspoon of pumpkin spice and 2 teaspoons of cinnamon. Mix all dry ingredients together.
Add 1/2 cup of water and 1/3 cup of vegetable oil or olive oil into the powdered mixture.
Add 4 eggs and 1 teaspoon of vanilla extract.
Add 3/4 of a can of pure pumpkin.
Mix all ingredients with mixer on medium or whisk until creamy and lump free.
Place baking cups in cupcake/muffin pan.
Using a spoon or a 1/4 of a cup measuring cup, pour mix into baking cups. Be sure to fill cups not to overfill cups, stop at about 1/4" below the top edge.
Once all baking cups are filled in the pan, place it in the oven and let bake for about 25-30 minutes.
Be sure to check cupcakes frequently by gently poking a butter knife or toothpick into a cupcake. If the knife or toothpick come out clean with no residue or crumbs, then the cupcakes are ready to be taken out of the oven.
After baking, remove the cupcakes from the pan and let cool on kitchen counter for about 10-12 minutes before adding frosting.
*Here's a good tip for how to nicely frost your cupcakes like a professional without using an actual piping tool. While your cupcakes are still cooling, take a plastic sandwich size ziplock bag and shove one corner edge all the way into the inside of a cup. Be sure to leave the opening of the bag open. Pour in the frosting and twist the end. Cut the tip and begin to frost your cupcakes like a pro!
When I baked these the first time, (because there has already been a 2nd and 3rd time since that initial time) my husband and I were beyond proud of ourselves for the delicious dessert we baked together. I had never had such amazing tasting cupcakes before, much less pumpkin cupcakes. Not to toot my own horn but, we made these for our daughter's third birthday as well and so many family and friends reached out to me for the recipe because of how much they enjoyed it. With or without frosting these cupcakes are perfect with morning coffee or late night hot chocolates during the chilly Fall season. They are truly just the perfect blend of sweet, spice, and everything nice...
...Sew This is Life!
I hope you enjoy this recipe as much as my family and I have. If you decide to give it a try, please tag me on your photos on instagram, @sewthisislifeblog
