Good Morning and Happy Sunday! Though the flavors happening this week aren’t necessarily summer appropriate, I thought they’d spice things up a bit. It was a fantastic excuse to make my apartment smell like cinnamon. Not only that, but you get a bit of nutmeg, ginger, and clove to round out the pumpkin spices. To balance out the spices, I decided to pair it with a sweet marshmallow creme frosting. If you are looking for some creme cheese frosting, might I point you to the one in the Pumpkin Cutout Cookie recipe I posted in the fall?
pumpkin cupcakes
1 cup butter 3/4 cup sugar 1/4 cup brown sugar 1 tsp vanilla extract 3 eggs 2 cups flour, sifted 3/4 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1/2 tsp ginger 1/2 tsp cloves 1 tsp cinnamon 1/4 tsp nutmeg 1 cup milk 1/3 cup pumpkin for the frosting 1 cup butter 3 cups powdered sugar 1 jar marshmallow creme 1 tsp vanilla extract 3-6 splashes of milk
Ingredients
for the cupcakes
Directions
While that’s baking, whip up the butter until you get a light texture. Slowly add in the powdered sugar and mix until you get a smooth texture. After the first cup, add in the vanilla and marshmallow creme. Add in the milk 1 splash or teaspoon at a time until you get your desired texture.
To frost, you can smoosh and spread, use a piping bag, or whatever your frosting dreams desire. To make it summery, drizzle some melted chocolate over top or fully immerse the frosting into that chocolate.
Dorothy's House 