It’s that time again!
Cupcake of the month!!
So this one is kind of a themed cupcake, but not like last month, this one won’t be made of turkey meat or have turkey meat as a decorative piece to it. No, this one is kind of an alternative to dessert to Thanksgiving, that is if you already don’t have anything planned for dessert and you need something quick..
I present to you…
Pumpkin spice cupcakes!!
I was a little nervous about making these cupcakes. I wasn’t sure if they’d turn out tasting like pumpkin pie or something funky. But I took a chance in making them anyway.
Also, this recipe came from that Taste of Home cookbook/magazine that I mentioned last month.
My nervousness for this cupcake recipe started with the ingredients..I mean, it uses pumpkin from a can…also side note, I love my can opener..super cool. It doesn’t leave that sharp edge business like most can openers do. I think since Mr. Newman and I got together, we’ve been through like 10 can openers and they all end up the same way…busted. This little dude from T-Fal works wonders.
In a mixing bowl you’re going to add in your sugar, pumpkin (either from a can or if you have fresh pumpkin), eggs and oil.
Do a little mixy mixy. Then add your flour, baking soda, baking powder, cinnamon, salt, ginger, and cloves. Another round of mixy mixy is due. Then at this point you can add in some raisins, I opted not to. I feel like adding things into my pumpkin pie like nuts or raisins is wrong, so I won’t do it with my cuppy cake version. If you feel like you need to add in the raisins, go right ahead.
Scoopy into cupcake liners. Then toss into a preheated oven of 350ºF for 28-32 minutes.
If you plan to make your own frosting, I’d suggest getting your cream cheese and butta out so they can soften by the time the cupcakes are cooled off.
After the cupcakes are done and cooled you can go ahead and make the frosting.
Mix up your butta and cream cheese. Then add in your vanilla and confectioners’ sugar. Just try not to pull a Steph…
I swear everytime I deal with confectioners’ sugar this happens. It’s not even putting into the bowl it’s pouring it into the measuring cup.
Once its all mixed up, its time to frost!
I learned a little trick to help with piping frosting some clean up later.
Grab some plastic wrap. Lay it out on your counter. Plop some frosting on there…
Pull the plastic over the frosting and kind of wrap it like a burrito. Then twist the ends so they look like this,
make sure it’s pretty tight. I kind of swing it (not like a cowboy, but like your swinging a jump rope) around so it gets pretty tight. Then slide it into your piping bag. Pull one end of it through the tip and cut the end off, and start piping. It should leave your bag clean and less clean up for you later!
My lil taste tester and inspector.
They are soo yummy! Oddly enough, they taste like carrot cake. Printable version of the recipe is below, side note, I have no idea why it says it takes 4-6 hours for time…silly recipe thing.
[bctt tweet=”]Need a last minute Thanksgiving dessert? Head on over to Newman’s Corner to see a delicious Pumpkin Spice Cupcake!”]