Monday, November 25, 2013

Procrastination Recipe: Pumpkin Cupcakes with Cinnamon Cream cheese Frosting


This past weekend was our annual Pre-Thanksgiving Thanksgiving among friends. It started our senior year of college when I endeavored to cook a Thanksgiving meal, having never done it before. The turkey was dry, the mashed potatoes were crunchy, and I didn't know I was supposed to take the giblets out of the turkey. It was a mess but we had fun. And from them on we did it every year and it's slowly gotten better. I always make a sweet potato dish but this year I also volunteered to make a dessert. So, without further ado I give you pumpkin cupcakes and a deliciously decadent frosting. They might be my new favorite.


Cupcakes:
1 box yellow cake mix
1/2 cup veg oil
1 can pumpkin puree
1 tsp cinnamon


Follow baking directions from the back of the box. It made two trays of cupcakes. I don't time anything, I just keep my eye on it and when I can stick a fork in and pull it out clean I know they are done. Let cool completely before you attempt to frost.




Frosting:
1 package cream cheese
1 stick unsalted butter
1-2 tsp cinnamon
4 tablespoons milk or water
4 cups of confectioner's sugar

Make sure cream cheese and butter are room temp when you begin so they mix well, otherwise you're going to have chunks of butter and who wants to bite into a chunk of butter (no judgement if you actually enjoy that). I alternate sugar and milk/water until I get the desired consistency. I ended up refrigerating the frosting for a bit before putting it on the cupcakes so it didn't want to cooperate with me so the presentation wasn't the best, but it still tasted amazing. I know, I ate two of them before and two of them after dinner. Clearly I have a problem.


Enjoy and Happy Thanksgiving! Eat lots of food for me since I won't be in the States to celebrate!
~Stephanie
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