Pumpkin Spice Cupcakes

Nothing says "fall" quite like anything and everything pumpkin spice! These pumpkin spice cupcakes are no exception, and the cream cheese frosting on top makes them even better! Hopefully these cupcakes will keep you in the fall mood {it is November, after all!} while the malls and stores are already playing their Christmas music. 

Pumpkin Spice Cupcakes

Yields 24+ {about 30}

Cupcakes:

2 cups all-purpose flour

1/3 cup cornstarch 

1 tsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

1 tsp cloves

1 tsp nutmeg

1/2 tsp ginger

3/4 cup butter

2 cups granulated sugar

1/2 cup brown sugar

1 tsp vanilla

3 eggs

1 (15 oz) can pumpkin

1 cup almond milk


Frosting:

1 cup butter

3 cups cream cheese

1 tsp vanilla

4-6 cups confectioners' sugar





Directions: 

Sift and then whisk together the flour, cornstarch, baking powder, baking soda, cinnamon, cloves, nutmeg, and ginger. Set aside.


Beat together the butter, white sugar, brown sugar, and vanilla until light and fluffy. Beat in the eggs one at a time. When all of the eggs have been added and combined, add the pumpkin and mix until thoroughly combined. 

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

For the frosting, beat together the butter and sugar until smooth without any lumps of butter. Beat in the vanilla.

Add the confectioners' sugar one cup at a time and beat until you achieve your desired texture/thickness with the sugar. If your frosting is not firming up because of the surrounding temperature {if your house is really warm}, put the frosting in the refrigerator before frosting your cupcakes.

Frost the cupcakes with a star tip, and top with sprinkled cinnamon.

Spiced Apple Cake

Yay! My first fall recipe!!! I don't know about where you live, but here in New England the apples are ripe for the picking, and I absolutely LOVE apple picking. It was always one of my favorite childhood memories; my dad would always take me and my sisters apple picking with my grandpa and aunt {both of whom have passed}, so apple picking is a time when I get to think back onto all of the good times we got to have with them while they were still here...it really puts me in a thankful mood even though Thanksgiving isn't here yet :). This Spiced Apple cake was made especially for my wonderful dad's birthday! I know he liked it, so I hope you do too.

Spiced Apple Cake

Yields 3 8" cakes

Cakes:

1 3/4 cups all-purpose flour

2 tsp baking powder

1/4 cup cornstarch

1 tsp cinnamon

1/8 tsp nutmeg

1 cup almond milk

4 eggs

2 cup sugar

1/4 cup sweet cream, salted butter {softened}

1 tsp vanilla extract


Frosting:

2 cups butter

4 cups confectioner's sugar

2 tbsp vanilla


Spiced Apple Topping:

4 medium sized apples

2 tbsp butter

2 tbsp brown sugar

2 tsp lemon juice

1 tsp cinnamon 

1/4 tsp nutmeg

about 1 cup water


Directions:

In a medium bowl, whisk together the flour, cornstarch, baking powder, nutmeg, and cinnamon; set aside.

In a small bowl in the microwave, melt together the almond milk and butter; set aside to cool.

Beat the sugar and eggs with an electric mixer until all of the sugar is combined, then add the vanilla extract.

While still beating, alternate adding half of the flour mixture, then half of the butter/milk mixture until they are both completely combined. 

Fill cake pans halfway, and bake on 325 for 30-35 minutes.

While the cakes are baking, make the apples so that they have time enough to cool down.




For the apple topping, peel and cube the 4 medium apples. 

Put the cubed apples in a large saute pan with the butter and brown sugar. Melt the butter and sugar over high heat; stir constantly to make sure all of the apples get coated.

Once the butter is melted, add the lemon juice and keep stirring. Make sure the apples are not sticking to the bottom of the pan!

If the apples at any point start sticking to the pan, add a little water to put some moisture back into it.

After 3-5 minutes, test an apple with a fork to see if it is tender {like it would be if it had been baked into an apple pie}. If it is not, let it saute for a little longer. If it is, add the cinnamon and nutmeg. Make sure all of the apples get evenly coated with the spices!

The cinnamon will most likely pull a lot of the moisture out of the apples, so add a little bit more water until you have the consistency you want.

Set the apples aside to cool while you make your frosting.



For  the frosting, beat the butter until it is smooth and fluffy {about 5 minutes}.

One cup at a time, beat in the confectioner's sugar. Make sure you scrape down the sides of the bowl after each addition so that the end result won't be lumpy.

After all of the sugar is added, beat in the vanilla extract.


Assembly:

Pop the cakes out of the pans onto cardboard rounds {this just makes transporting easier}. Put the first cake onto a cake stand, or whatever else you will be serving your cake on.

Pipe the frosting {without using a tip, just the bag} onto the cake starting from the center in a circle until the whole top is covered, leaving about 1/2 inch of room on the edges. Repeat with the other layer, and place the final layer of cake on top.

Pipe the same kind of circle on the top of the cake, but leave a little more room around the edge. Smooth out the piping job with a butter knife with a flat edge or a small metal spatula.

Hopefully your apples have cooled by now, but if they haven't just pop them in the freezer for a minute.

Pour/spoon the cooled apple topping onto the top of the cake. Don't be afraid to pile it on! There shouldn't be any apples left over {unless of course like me, you ate a few :P}.

Enjoy this yummy fall-time cake with some cider!

Snickerdoodle Cupcakes

Snickerdoodle cookies are one of those classic cookies that I remember eating all the time as a kid. They were always warm and chewy, with just a hint of spice...they were like little hugs! :) I don't know why I never thought of making them into a cupcake, but I'm glad I finally did.

Snickerdoodle Cupcakes

Yields 24+

Cupcakes:

2 cups all-purpose flour

1 tbsp baking powder

1/4 cup cornstarch

1 tbsp cinnamon 

1 1/2 cup almond milk

4 egg whites

1 1/2 cup sugar

1/2 cup sweet cream, salted butter {softened}

1 tbsp vanilla extract


Frosting:

1/2 cup unsalted butter, softened

4 ounces cream cheese

1 teaspoon vanilla

2 cups confectioner's sugar



Directions:

In a medium bowl, whisk together the flour, cornstarch, baking powder, and cinnamon; set aside.

In a small bowl, whisk together the almond milk and egg whites, and set aside.

Beat the sugar and butter with an electric mixer until all of the sugar is combined, then add the vanilla extract.

While still beating, alternate adding half of the flour mixture, then half of the egg white and almond milk mixture until they are both completely combined. 

Fill cupcake cups halfway, and bake on 350 for 20-25 minutes.

For the frosting, beat the butter, cream cheese, and vanilla with an electric mixer until smooth {about 5 minutes}. Be sure to have softened the butter slightly before hand so there aren't clumps of butter in your yummy frosting.

Gradually beat in the confectioner's sugar, about a half a cup at a time. I suggest sifting it in so there aren't lumps in it, because like I said before, no one likes lumpy frosting.

Beat for 3 to 5 minutes after everything is combined to get the frosting smooth and fluffy.

Pipe with a star tip from the center around in a circle to make a rosette.

Top with sprinkled cinnamon sugar, and enjoy!

Here's a picture of my decorating setup...I know for a long time I struggled with organization, but I found a way that works for me...I hope maybe it can help some of you too.

I use the cylinder to put the piping bag inside of while I fill it with frosting. It just makes for an easier {and a lot less mess!} frosting process. If you would like to order one shoot me an email! My dad is a functional potter and he make them. Enjoy this week's recipe guys!