Date night has changed drastically since the Moo came into our lives. Spontaneity has gone out the window. Instead of movies or dinner out, we now find date ideas for in the home. It has actually been fun, I must say (even with the little whines, coughs and cries over the monitor as background music).
This past weekend I had pumpkin and cupcakes on the brain. So, why not mix the two and have a cupcake date?
I may have been a little more excited than the hubby was. Slightly.
The cupcakes may look a little sad. I don't claim to be an expert on these baking matters.
We made our own icing bag. You can see how well that turned out.
Do you have a different way of going about dates with your love? Share!
Pumpkin Cupcakes w/ Pumpkin Spice Cream Cheese Frosting
- 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix*
- 2 tsp pumpkin pie spice
- 1 cup canned 100% pure pumpkin
- 1 cup water
- 8 oz Philadelphia 1/3 fat cream cheese (do not use fat free)
- 1/2 cup pureed pumpkin (canned is fine)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 5 tbsp packed brown sugar
Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.
Combine cake mix and pumpkin spice in a large bowl. Add pumpkin puree and water, mix about 2 minutes.
Fill cupcake liners 2/3 full and bake about 20 - 25 minutes, or until a toothpick inserted comes out clean.
For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. You can use a spatula to ice the cupcakes or pipe them which may require making more frosting.
[found at Skinnytaste.com]