Anti-Nesting = Baking
I LOVE fall! I love the weather, scarves, fall decorations, and all things PUMPKIN! When September rolls around each year I sit on the edge of my seat waiting for the announcement all girls wait for... When pumpkin spice lattes are available at Starbucks! PSL's inspired this recipe, and I know there are a few recipes floating around out there, but this is my famous recipe! I usually start making these at the beginning of fall but I've been so busy this is my first chance to spend an hour baking!
Here's the cupcake recipe:
Now for the frosting recipe:
Here's the cupcake recipe:
- 2 1/4 cups flour (sift before measuring)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg (plus extra for dusting)
- 2 3/4 teaspoons instant coffee
- 1/2 cup softened butter
- 1 1/3 sugar
- 2 eggs, beaten until frothy
- 1 cup mashed pumpkin
- 3/4 cup milk
Stir together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Alternate stirring in sifted dry ingredients and milk until all is incorporated. Blend in mashed pumpkin. Stir instant coffee into the mixture. Bake at 375 degrees for 25 minutes in well-greased and floured muffin tins.
Now for the frosting recipe:
- 1/4 cup butter
- 8 ounces cream cheese, room temperature
- 2 cups confections' sugar
- 2 teaspoons vanilla extract
Combine all ingredients in a mixing bowl. Beat until smooth
This recipe is always a crowd pleaser :)
happy wife and husband
