It’s that time of year again. #PSL

I’m a bit ignorant, so when all the pumpkin spice latte hash tags started popping up all over social media, I really thought it was a typo for PMS. Luckily, I figured it out pretty quickly with the help of this internet meme:
It’s that time of year, folks. Fall is finally here! In Texas, you know Fall has arrived as soon as the temperatures dip slightly below 80ºF and people start busting out their sweaters, scarves and leather boots. That’s just how we do.
And, of course, you can’t forget about pumpkin EVERYTHING. Around this time, every year, Starbucks brings back a Fall favorite, the Pumpkin Spice Latte.

In honor of its return, let’s talk about pumpkin spice CUPCAKES. Earlier this week, I used another great recipe from my friend Katie. The cupcakes turned out moist with the perfect amount of spice. The frosting has a hint of cinnamon and isn’t overly sweet. Give it a try and let me know what you think!

2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground allspice

1 cups light-brown sugar
1 cups white sugar
1 cups (2 sticks) butter
4 eggs, lightly beaten
1 can (15 oz.) pumpkin puree

1. Preheat the oven to 350 degrees F.

2. Melt the butter and set aside to cool.

3. In a large bowl, whisk the eggs, then add the brown sugar, granulated sugar and melted butter.  Whisk until just combined.  Add the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice and whisk until smooth.  Then mix in the pumpkin puree. Be sure not to over mix the batter. This will lead to tough cupcakes.

4. Line the cupcake pan with cupcake liners.

5. Fill each well in the cupcake pan about 3/4 full and bake until the tops spring back when touched, about 20 to 25 minutes.

6 Transfer to a wire rack and let cool completely before frosting with the cinnamon cream cheese frosting.

2014-09-28 17.35.37

Cinnamon Cream Cheese Frosting
1/2 cup (1 stick) butter
8 oz. cream cheese
3 1/2 c. powdered sugar
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/8 tsp. salt

1. Place the butter and cream cheese in the bowl of a stand mixer and beat on medium until light and fluffy, about 3 minutes.

2.  Add the cinnamon, vanilla and salt.  Lower the mixer speed and slowly add the powdered sugar and beat until just combined.

2014-09-28 17.53.27


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