So, I do this thing that I refer to as “stress baking.” When people get stressed, some people eat, some people work out, some people don’t eat at all… and while I should work out, instead I bake.
My latest 2 am stress baking creation was a little remix on a Pinterest recipe I found. It’s a recipe for pumpkin cupcakes with cinnamon cream cheese frosting and I must say that they’re up there with some of the best things I’ve baked. Maybe it was the wee hours of the morning speaking or my intense love for pumpkin, but these things are pretty damn good. They’re so good that one girl chased me down in my sorority house to ask for the recipe.
Now, I call them my PSL (Pumpkin Spice Latte for the “non white girls” out there) cupcakes, since they have an uncanny resemblance in taste to a PSL, except maybe without the slight coffee flavor. What can I say? #basic
- 1 box yellow cake mix (plus ingredients listed on the back)
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1 tsp. vanilla
- 1 15 oz. can pumpkin puree (100% pumpkin, NOT pumpkin pie filling)
- 1 – 8 oz PHILADELPHIA Cream Cheese, softened
- 1/4 cup butter softened
- 1 tsp. vanilla
- 2 cups powdered sugar
- 1 1/2 tsp. cinnamon
- Preheat oven to 350 F.
- Prepare cake mix as directed on box but substitute the entire can of pumpkin puree for the water. Add additional pumpkin pie spice, cinnamon, and vanilla. I added more pumpkin pie spice to mine (I also did not have measuring spoons) to give it a little more flavor, so add more if desired.
- Line 2 muffin tins with 24 cupcake liners and spray each with PAM nonstick spray (not required, but it helps)
- Pour batter into each muffin liner. Each should be about halfway to 3/4 way full. I use an ice cream scoop for consistency.
- Bake from 15-20 minutes depending on your oven. A knife inserted into the middle of the cupcake should come out clean.
- Combine frosting ingredients and beat until smooth.
- Spread frosting on top of completely cooled cupcakes.