It's Fall Yall!

ell, well, well... Here we are again, another fall!  The leaves have changed and are falling, the weather is getting colder (I had a photoshoot yesterday morning at dawn, and about froze my TAIL off) and football season is in full swing! Fall is definitely my favorite season.  SO- what better way to celebrate my favorite season than with my favorite cupcake??? Here it is, Pumpkin Spice Cupcakes with Cream Cheese Frosting... quite possibly the most "fall" thing you've ever tasted.  Enjoy!!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

• 1 & 1/2 cups sugar
• 3/4 cup (1 & 1/2 sticks) butter, softened
• 3 eggs (room temperature)
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup buttermilk
• 3 cups all-purpose flour
• 1 tbs baking powder
• 2 tsp ground cinnamon
• 1 & 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger

Preheat oven to 350. Line 24 standard muffin cups with paper baking cups.

Beat sugar and butter in large bowl with electric mixer at medium speed 3 minutes or until light and fluffy.  Add eggs, one at a time, beating well after each addition.

Combine pumpkin and buttermilk in medium bowl, mix well.  Combine flour, baking powder, cinnamon, baking soda, salt, allspice, nutmeg and ginger in separate medium bowl.  Add flour mixture to butter mixture alternately with pumpkin mixture, beating well after each addition.  Spoon batter into prepared muffin cups, filling two-thirds full.  

Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean.  Cool cupcakes in pans on wire rack 15 minutes, remove from pans and cool completely on wire racks.  

While cooling, prepare cream cheese frosting.

Cream Cheese frosting:

• 1 stick unsalted butter, room temperature
• 1 and 1/2 sticks of Philadelphia Cream Cheese, room temperature
• 2 tsp pure vanilla extract
• 3/4 box of 10x Confectioner's Sugar (powdered sugar)

With an electric mixer, beat butter and cream cheese until light and fluffy. Gradually add confectioner's sugar, beating well after each addition. Add vanilla, mixing on medium speed until the frosting is light and creamy. Pipe with a pastry bag onto cupcakes.

Well, there you have it! Fall for your tastebuds :) 

Happy Cupcaking!

Marie