my sweets

This weekend was all about my sweet girlfriends. A rainy weekend complete with wine {on more than one night and more than one bottle...whoops!}, Sex and The City re-runs, sleepovers in my new place, weekend flea markets, Charades and more.  All this sweet girl time needed the perfect sweet treat - Mini Pumpkin Spice Cupcakes with Cream Cheese Frosting. Yep you heard right!

Pumpkin Spice Cupcakes

1 1/2 sticks of unsalted butter room temperature 

1 cup of packed golden brown sugar

1 teaspoon of Vanilla Extract

2 eggs

1 2/3 all purpose flour 

2 teaspoons of of baking powder

1/2 teaspoon of ground Cinnamon 

1/4 teaspoon of ground Nutmeg

1/8 teaspoon of ground cloves

1 teaspoon of Salt

1 cup of Pumpkin from can

Preheat Oven to 350F. Line Muffin tins of use 2oz paper Souffle cups. 

Whip together butter and sugar until light and fluffy.  Add one egg at a time and beat until incorporated. Add Vanilla and Pumpkin and mix until mixture is even. Whisk together all of the dry ingredients {flour and spices} into a separate bowl.  Slowly add dry ingredients to wet ingredients and mix until just incorporated {over beating will result in heavier cupcakes}. Fill your cupcake carriage of choice a little over half way and bake for approximately 30-40 minutes {depending on size}.

Cream Cheese Frosting

6 oz of room temperature Cream Cheese

1 stick of room temperature unsalted butter

2 cups of powdered sugar 

1/2 teaspoon of Vanilla extract

Whip room temperature Cream Cheese and Unsalted butter together until light and fluffy.  Reduce speed of your mixer and slowly add powdered sugar 1/4 cup at a time until fully incorporated. Add Vanilla and turn up speed and continue to whip for a couple of minutes until light and fluffy.  Icing can be stored in an air tight container for up to three days! Wait a good 30 minutes or until cupcakes are completely cooled before icing and Voila!

It's the perfect treat on a cool Autumnal night with a cup of tea and some sweet company. Enjoy my pretties!

xo tash