Today is Good Friday, which means it’s about time I shared a recipe for Hot Cross Buns!
Hot Cross Buns are a sweet slightly spiced bun with dried fruit. A cross made of icing is piped on top. They are traditionally made and served on Good Friday as a way to break the fasting associated with Lent. There are a bunch of superstitions surrounding hot cross buns. My favorite is that gifting a hot cross bun on Good Friday guarantees friendship between the recipient and gift giver for the year.
Hot Cross Buns aren’t exactly the easiest recipe; it took me most of the day to make them because you need time to let the dough rise. But these tasty little guys are worth it.
Halloween and dessert go together like peanut butter and jelly. Or maybe that’s only true on my blog (I have quite a few Halloween desserts on here). Who cares? More yummy desserts for us to enjoy, like these Pumpkin Gingerbread Cookies!
Although most people don’t usually equate Halloween with cookies, I saw Halloween-themed cookie cutters in the supermarket and made an impulse buy. Whoopsie. So these cookies are to justify my purchase. Plus, it gives me another excuse to add pumpkin into a recipe! I adapted this recipe form a traditional gingerbread cookie recipe from Cooking Light.
I was recently sent Truvia’s new Brown Sugar Blend, a mixture of Truvia and Brown Sugar that offers a brown sugar-like taste, texture and volume, with 75% fewer calories than regular brown sugar. One half cup of Truvia Brown Sugar Blend (210 calories) provides the same sweetness as one cup of brown sugar (830 calories).
Truvia is also having a great contest right now: the Truvia Baking Star contest. Bakers can submit two-minute videos that feature their own original Truvia Brown Sugar Blend recipe on www.TruviaBakingStar.com, to win a trip to New York and an all-expense paid professionally-filmed baking video that will be promoted by the brand. Three finalists will be brought to NYC for a bake-off, where they’ll meet Truvia brand reps, reporters and editors of top media publications.
Here are the details:
From September 16 – October 14, 2014, fans can submit their videos via www.TruviaBakingStar.com.
From October 21 – October 30, 2014, fans can vote for their favorite of 10 semi-finalists.
Shortly after October 30, 2014, the three finalists with the most votes will be notified that they have won an all-expense-paid trip to New York City with a guest.
On November 19, 2014, the three finalists’ baking skills will be judged live by the YouTube Star judges and the Truvia® Baking Star Contest winner will be announced.
Three finalists will win an all-expense-paid trip to New York City, where they will compete in a live bake-off event on November 19, judged by YouTube stars April Moore, Byron Talbott, Joanne Ozug and Gaby Dalkin. The winner will be awarded the title of Truvia® Baking Star. He or she will win a professionally produced and promoted video, and his or her recipe will be featured on Truvia.com.
, ** This shop has been compensated by #CollectiveBias (Collective Bias, Inc.) and its advertiser. All opinions are mine alone. **
Halloween is right around the corner so it’s time to start planning all the yummy Halloween treats you want to serve! If you’re having a party, a get-together before Trick-or-Treating, or are just looking for an easy to make dessert with a Halloween theme, I have a super simple idea that also looks great set out for a party. Snack Pack pudding cups make it so easy to make a creative dessert with little effort, like these Ghost and Mummy Snack Pack Pudding Cups. Just use the pudding cup as the base and mix in some other treats for a fun and tasty #SnackPackMixins!
I really love pudding cups, they are my go-to for an afternoon snack to get my yummy chocolate fix for the day with just 120 calories a cup. Plus, they have the same amount of calcium as an 8 oz glass of milk!
To give the Snack Packs a Halloween spin, I decided to make ghosts and mummies rising from the dead. I used the Snack Pack pudding cups as the “dirt” sprinkled with a bit of crushed Oreos on top and made “ghosts” and “mummies” out of candy-coated Nutter Butters. Aren’t these Ghost and Mummy Snack Pack Pudding Cups cute?
I found the Snack Pack pudding cups, Oreos, and Nutter Butters in the cookies/snacks aisle at Walmart. Keep an eye out for displays in select Walmarts that include vanilla and chocolate pudding cups, Oreos, and Nutter Butters to make shopping for this recipe really easy!
The mummies and ghosts should be made ahead of time so that they have time to dry. They can be made a few days ahead of time. If making the day of, just give yourself about 30 minutes to prepare them and to let them dry before adding to the Snack Packs.
Every Mother’s Day, I make my mom a citrus-themed dessert. She loves lemon desserts, so I’ve made Earl Grey Lemon Squares and a Lemon Tart with Raspberry Shortbread Crust in the past. This year, I decided to make cupcakes, specifically Lemon Angel Food Cupcakes!
Gluten free baking. Does it terrify anyone else? Just me? Hm. Whelp. I finally decided it was time to conquer my fear and try my hand at it.
I was sent a copy of Kyra Bussanich’s new cookbook Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestylewhich makes gluten-free baking seem not-so-scary. Kyra was the first gluten free baker to win Food Network’s Cupcake Wars and has actually won twice overall so she knows her stuff! The cookbook is filled with really amazing sounding cupcakes but has a bunch of other mouthwatering baking recipes, including gluten free muffins, scones, cookies, brownies, and much more!
As I was paging through the cookbook, I came across her recipe for Boston Cream Pie Cupcakes. I just had to make them!
For every specially marked item sold, OXO is donating 25 cents in support of pediatric cancer research as a part of its $100,000 pledge to Cookies for Kids’ Cancer. Keep an eye out for the green sticker when buying your baking tools, every little bit helps!
Now, on to the recipe. I changed the frosting but kept the rest of the recipe intact.
I made these Vegan Dark Chocolate Cupcakes with Peanut Butter Frosting for a lovely vegan bride-to-be for her bridal shower this weekend. I’m not going to lie, I was going to do a test run of these, and if I didn’t like them, she was getting normal egg-filled, buttercream-topped cupcakes. But. These are good. Really really good.
So when I did my test run, I passed them around to friends and family and conveniently left the word “vegan” out of the description until after they tasted the cupcakes. My “test subjects” didn’t seem too upset with my experiment, many went for seconds!
These cupcakes use dark chocolate (versus milk chocolate), and have no eggs, butter, or milk. And they are still super fluffy and moist. The best part, most of the ingredients are probably either in your pantry or really easy to find!
Ingredients (makes 2 dozen) adapted from the Curvy Carrot:
I’m so ready for spring. I’m sick of the cold and wind, although we didn’t have any snow this year. So I am going to force spring upon you in the hope of it pushing the warmer months up a little bit. When I think of spring, I always think of Strawberries. And what better way to show off strawberries than in Strawberry Shortcake, or more specifically, in Strawberry Shortcake Cupcakes? I decided to make them in cupcake form because, well, I like cupcakes. I used a Martha Stewart recipe for angel food cake to make the cupcake, filled the inside of the cupcake with a strawberry-sugar mixture, and topped it off with a strawberry whipped cream icing. These are pretty delicious if I do say so myself! Ingredients: Angel Food Cake Cupcakes:
1 cup cake flour (spooned and leveled)
1/4 teaspoon salt
12 large egg whites, room temperature
4 teaspoons lemon juice and zest from 1 lemon, divided
1 1/4 cups sugar
2 teaspoons pure vanilla extract
Strawberry filling:
3/4 container of strawberries, hulled and chopped
2 tablespoons sugar
Strawberry whipped cream:
1 8-oz container cream cheese
3/4 cup white sugar
1 1/2 teaspoon vanilla extract
lemon zest from lemon used in angel food cake
2 cups heavy cream
4-5 strawberries, stems removed and finely chopped
I have been looking for dried lavender for the longest time. I understand that a lavender treat is probably more appropriate for a spring day, but I just came across dried lavender this week at the Head Nut in Reading Terminal and couldn’t wait another 6 months! I adapted this recipe from a Taste of Home recipe. The icing comes from a Martha Stewart recipe. Together, it makes this yummy recipe for Almond Lavender Cupcakes with Honey Cream Cheese Frosting.
Cannolis always remind me of my Italian/German side of the family. I can’t think of a Christmas that these little delicious desserts didn’t make an appearance. My sister was downright obsessed with them as a kid, if she got to the dessert table first, there was no chance of getting one. So when I was sent Grace’s Sweet Life: Homemade Italian Desserts, I was really hoping to find a recipe for cannolis so I could make some for her. Well, the cookbook did me one better: Vanilla Cupcakes filled with Ricotta Cream, topped with Marsala-Chocolate Whipped Cream. And to make them even better, they are topped with a mini cannoli!
Grace is a blogger over at La Mia Vita Dolce. The website is absolutely fantastic. Just the names of the recipes are enough to make your mouth water. Her new cookbook is no different. It is filled with recipes for the very traditional (Pizzelles – those Italian waffle cookies that look like snowflakes) to the super creative (Chocolate Salami, you read that correctly!) The photography is stunning. The titles of the desserts are in both Italian and English which I thought was a nice touch. (The title of the cupcakes in Italian is Piccoli Torta alla Vaniglia con Crema di Ricotta, Panna Montata al Cacao e Marsala in case you were wondering.) Grace breaks down the recipes into easy to follow steps, which is really helpful, especially for a recipe like the cupcakes I made. I changed bits and parts to her recipe just due to what I could and couldn’t find.
Ingredients:
For the cupcakes:
1 3/4 cups cake flour (you can substitute all-purpose flour)
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature (3 sticks)
1 1/4 cups superfine sugar
2 large eggs
2 large egg yolks
1 1/2 teaspoons vanilla extract
1 cup milk (I used skim milk)
For the ricotta cream:
1 1/2 cups ricotta
3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup miniature chocolate chips
For the marsala-chocolate whipped cream frosting:
2 tablespoons unsweetened cocoa
1/2 cup confectioner’s sugar
2 cups heavy cream
1 teaspoon marsala
24 mini cannolis
Superfine sugar is just normal sugar that is ground into a finer grain. If you can’t find it in your local supermarket, just add a little more than 1 1/4 cups sugar to a food processor and blend for 1-2 minutes. Just make sure that you have 1 1/4 cup of sugar at the end.
So, I really wanted to make my own mini cannolis. I really did. But I couldn’t find anything to wrap the cannolis around to make mini ones, all the places I looked only had the metal tubes for regular sized cannolis. So then, I tried going to bakeries to ask for mini cannoli shells. They all either didn’t have any or were unwilling to give them to me without filling them first. Sigh. So the cannolis on top of these lovely cupcakes are not my own making. But, they are the best cannolis in Philly (in my humble opinion), from Termini Bakery. On to the cupcakes!
Preheat your oven to 350 degrees. Line 2 12-cup muffin pans with paper liners.
Sift together the flour, baking powder and salt in a small bowl. Set aside. Cream the butter and sugar at medium speed for about 4 minutes or until light and fluffy.
Add the eggs and egg yolks to a measuring cup with the vanilla extract. Lightly beat with a fork.
With the mixer running (if you’re using a hand mixer, you might need a baking buddy for this step), gradually pour the egg mixture into the butter mixture.
Reduce the speed of the mixer to low. Add the flour mixture 1/3 at a time alternating with adding the milk in two additions. (1/3 flour, then 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour). Beat until just combined after each addition.
Divide the batter evenly in the muffin cups. Fill each tin 3/4 of the way full.
Bake for 20 minutes, rotating the pans halfway through, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool.
To make the ricotta cream, beat the ricotta on medium speed for 2-3 minutes or until smooth. Add the confectioners sugar as beat until smooth. Stir in the chocolate chips and transfer to an airtight container. Refrigerate until ready to use.
To make the frosting, sift the cocoa and the confectioners sugar into a small bowl and whisk to combine.
Beat the heavy cream, cocoa mixture and the marsala on medium high speed until stiff peaks form. Transfer to an airtight container and refrigerate until cold, about 15 to 30 minutes.
To assemble, use a pairing knife to cut a 1 1/2 inch deep cone shaped piece of cake from the center of each cupcake. Trim off the top of the cone piece into a round, flat disk that you’ll use to top off the cupcake. Add the ricotta cream to a large pastry bag (or a ziplock bag with a corner cut off). Pipe the cream into each cupcake, filling almost to the top. Top with the disks of cake.
Add the frosting to a large pastrry bag or ziplock bag. Pipe the frosting on top of each cupcake.
Top with the mini cannolis. How fun are these??
Although it seems like these cupcakes would be really heavy and overwhelming, they were actually light and airy (I have no idea how). The cannoli added a fun touch, but these cupcakes can hold their own without them.
The ricotta cream inside was fantastic. I loved the flavor of them with the vanilla cupcakes and the chocolate chips were a fun addition.
Be sure to go check out Grace’s Sweet Life cookbook!
There are some people who are in your life that just make your days a little bit better. I’m talking about the people you see for maybe just one minute a day: a person at a coffee shop, someone you pass in the hall, or in my case, one of the guys who works at my SEPTA station. I always look forward to a smile and a wave from him. So I was pretty bummed when he told me he was moving to another station. Sigh.
I wanted to find a way to thank him for making my day a little bit better, and I honestly don’t know any other way to thank someone besides with food (this is something I may need to work on…) So I decided to make him cupcakes! And who doesn’t like chocolate peanut butter cupcakes?
I found this recipe on Food Network and thought it was perfect. It even incorporated coffee into the recipe (one of my favorite tricks) to heighten the chocolately flavor. I decided to try to make my own peanut butter icing though, to make it more my own.
Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
Icing:
1/2 teaspoon vanilla extract
1/8 teaspoon kosher salt
1 package (8 oz) low fat cream cheese
4 tablespoons butter, softened
1 cup (or 1/2 a container) of smooth peanut butter
2 cups powdered sugar
1/2 cup heavy cream
Preheat the oven to 350 degrees. Add the butter, granulated and brown sugars to a large bowl and beat on high for 2 minutes. Add the eggs one at a time followed by the vanilla, mixing well each time.
In a small bowl, whisk together the buttermilk, sour cream, and coffee.
In a third bowl, whisk together the flour, cocoa powder, and baking soda.
Add the buttermilk mixture and the flour mixture alternately to the large bowl, mixing with a hand mixer in between the addition of each mixture, beginning with the buttermilk mixture and ending with the flour mixture. (I poured half of the buttermilk mixture in, beat the mixture on medium, adding half the flour mixture, and beating on medium. I then repeated this until just combined).
Add the mixture to a cupcake pan lined with paper liners. The recipe randomly made 18 cupcakes.
Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes, then remove from the pans.
To make the icing, combine all the ingredients in a medium sized bowl using a hand mixer.
Add the frosting to the cupcakes once completely cooled.
If desired, top with crushed peanuts.
Was there even a chance that these would be so-so?
Peanut butter and chocolate are two of the most fantastic, decadent paired ingredients.
With Valentine’s Day fast approaching, I figured February 14 was the perfect holiday to use rose water again. (I originally used it for a Rose Scented Berry Prosecco, which would also be lovely for Valentine’s Day). What better way to incorporate rose water but in sugar cookies? I adapted a traditional sugar cookie recipe from Allrecipes.com, and then also added a drizzled rose water icing to make these Rose Water Sugar Cookies.
We recently had a baby shower for one of my co-workers. She’s a big chocolate fan, so I went in search of a super chocolately cupcake that I could make for the shower. Lauren’s Latest had a great recipe that incorporated dark chocolate and cocoa powder, perfect! I used an altered buttercream recipe from my Guinness Cupcakes so that I could have a white icing that I could dye blue. She is having a boy so I went with a duck theme!
Cupcake ingredients:
3/4 cup butter
12 oz dark chocolate
3/4 cup packed brown sugar (I used light)
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cup flour
3 eggs
3/4 cup milk
3/4 cup low fat sour cream
1 1/2 teaspoon vanilla extract
Buttercream ingredients:
1 stick of butter, softened
3 cups powdered (confectioner’s) sugar
2 teaspoons vanilla extract
Milk, as needed to get to desired consistency
4-5 drops blue food dye
So I did something that is typically a big no-no in baking. I took Lauren’s recipe and multiplied it by three to make 24 cupcakes. And (thankfully) it turned out a-ok! So feel free to use my multiplied version. Be sure to check out Lauren’s page though to see how beautiful hers came out, especially with that chocolate icing, yum!
Begin by preheating your oven to 350 degrees. Line a cupcake pan with paper liners.
In a small pot, melt the butter and chocolate over medium low heat, stirring until smooth. When combined, remove from heat and allow to cool.
While the butter and chocolate are melting / cooling, add the brown sugar, granulated sugar, cocoa powder, salt, baking soda and flour in a large bowl.
Mix to combine.
In a small bowl, combine the eggs, milk, sour cream and vanilla.
Make a well in the dry mixture.
Pour the wet ingredients into the well.
Mine overflowed. Oops@
Incorporate the dry ingredients into the wet ingredients as well as the cooled butter-chocolate mixture until just combined.
Add half of the mixture to the cupcake tins (the recipe makes 24 so you will have enough batter for 24 cupcakes). I use an ice cream scoop to at least attempt to divide the batter evenly.
Bake at 350 degrees for 20 minutes or until a toothpick inserted into a middle cupcake comes out clean.
Allow to completely cool before decorating.
To make the icing, use a hand mixer to beat butter until smooth. Add half of the sugar and beat until smooth. Add other half of the sugar and repeat. If the mixture is too thick, add a bit of milk to thin and beat until smooth. (Note: be careful to not add too much, a little bit of milk goes a very long way!)
I added 4-5 drops of blue food coloring to get a light blue color. The icing became water for my ducks.
How cute are these?
I used a pastry bag to add the icing, but you can also put the icing into a plastic zip lock bag and cut off one of the bottom corners to squeeze the icing out. It doesn’t have to be perfect (mine definitely aren’t!), the ducks splashing makes ripples in the water 🙂
I ordered the ducks and the sprinkles from The Bakers Confections, which you can buy on Etsy.
You’re probably thinking, super, they are adorable. But are they tasty?
They sure are! The double chocolate makes it a really nice dense cupcake, fully of chocolately flavor. The sour cream keeps them nice and moist.
My cupcakes were snatched up in minutes, so I think they were a hit!
Thanks to Lauren for posting such a fantastic cupcake recipe!
I am always so excited to make sugar cookies. To be more precise, I’m actually really excited to decorate the cookies. (Mind you, I’m awful at it. A 6 year old would beat me by a mile in a cookie decorating contest). But it is so fun to see the cookies transform from flour, sugar, and butter into cute little Christmas trees, snowmen, and candy canes. I used a traditional sugar cookie recipe from Cooking Light.
Add the flour, baking powder and salt to a medium bowl, stir with a whisk.
Add sugar and butter in a large bowl, beating with a mixer until combined.
Add vanilla and eggs.
Add the flour mixture to the butter mixture and mix until combined. Mine looked very very crumbly. So if yours looks like this, don’t panic.
Add the mixture to a large piece of plastic wrap and wrap tightly.
Refrigerate for an hour. Unwrap the ball after an hour. Preheat the over to 375. Split the dough in half, rolling out out half of the dough on a floured surface.
Using any cookie cutter you have, cut out shapes and place on a cookie sheet two inches apart lined with parchment paper.
Repeat with remaining dough. Bake the cookies for 10 minutes or until lightly browned along the edges. Cool on pans for 5 minutes then remove and place on wire racks.
When completely cooled, prepare the icing. Combine the powdered sugar, vanilla, and milk stirring until smooth. I added the icing to a squeeze bottle (like a ketchup bottle) but you can also add it to a ziplock bag and cut off one of the bottom corners to make piping easier. Decorate the cookies however you like.
Allow to dry overnight.
Hehe. Aren’t they fun? You can use whatever you want. I happened to be a bit, well, sprinkle happy.
My work is hosting a bake sale this week, so I am using it as the perfect opportunity to try out these cupcakes from Cooking Light that caught my eye a while back. How fantastic do Lemon Scented Blueberry Cupcakes sound?
Ingredients:
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind plus more for garnish
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preheat the oven to 350 degrees. Place paper cupcake liners into the muffin cups. Melt 1/4 cup butter over medium low heat. Zest the lemon.
Add 1 1/2 cups flour plus 1 tablespoon to a medium sized bowl. (I suggest springing for cake flour if you can find it, if not all purpose flour works just fine). Add the granulated sugar, baking powder, salt, and baking soda. Stir to combine.
Add melted butter and egg to a large bowl. Stir with a whisk to combine.
Add buttermilk, milk, and 1 teaspoon lemon rind to butter mixture (I used zest from 1 lemon), stirring with a whisk to combine.
Add the flour mixture to the buttermilk mixture, stirring until just combined.
In a small bowl, toss the blueberries with 1 tablespoon flour.
Add the blueberries to the batter, stirring until just combined.
Spoon batter into the muffin cups. I use an ice cream scoop to get evenly portioned cupcakes.
Bake for 25 minutes or until a pick inserted into the center comes out clean. Cool for 5 minutes in the pan, then remove and allow to finish cooling on a wire rack.
Prepare the frosting while the cupcakes are cooling. Add cream cheese, 2 tablespoons butter, 1 teaspoon lemon rind, vanilla, and 1/8 teaspoon salt to a bowl. Using an electric mixer, beat on medium speed until just blended.
Gradually add powdered sugar mixing until just combined. Stir in lemon juice.
Add the frosting to a ziplock bag. Cut off one of the bottom corners.
Squeeze the icing on top of the cooled cupcakes. Top with blueberries and lemon zest if desired.
I absolutely loved these cupcakes. The lemon zest added great flavor to the sweet blueberry cupcake.
I am having a bit of a problem with the idea of giving these away. I want to keep them all for myself! But that is terribly selfish of me so I guess I should share their deliciousness.
Remember to refrigerate the cupcakes, the icing is part cream cheese.
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind plus more for garnish
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Instructions
Preheat the oven to 350 degrees. Place paper cupcake liners into the muffin cups. Melt 1/4 cup butter over medium low heat. Zest the lemon.
Add 1 1/2 cups flour plus 1 tablespoon to a medium sized bowl. (I suggest springing for cake flour if you can find it, if not all purpose flour works just fine). Add the granulated sugar, baking powder, salt, and baking soda. Stir to combine.
Add melted butter and egg to a large bowl. Stir with a whisk to combine.
Add buttermilk, milk, and 1 teaspoon lemon rind to butter mixture (I used zest from 1 lemon), stirring with a whisk to combine.
Add the flour mixture to the buttermilk mixture, stirring until just combined.
In a small bowl, toss the blueberries with 1 tablespoon flour.
Add the blueberries to the batter, stirring until just combined.
Spoon batter into the muffin cups. I use an ice cream scoop to get evenly portioned cupcakes.
Bake for 25 minutes or until a pick inserted into the center comes out clean. Cool for 5 minutes in the pan, then remove and allow to finish cooling on a wire rack.
Prepare the frosting while the cupcakes are cooling. Add cream cheese, 2 tablespoons butter, 1 teaspoon lemon rind, vanilla, and 1/8 teaspoon salt to a bowl. Using an electric mixer, beat on medium speed until just blended.
Gradually add powdered sugar mixing until just combined. Stir in lemon juice.
Add the frosting to a ziplock bag. Cut off one of the bottom corners.
Squeeze the icing on top of the cooled cupcakes. Top with blueberries and lemon zest if desired.
I am so excited that pumpkin season is back, and to share this recipe for Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting! I eat/drink pumpkin flavored things all year, but September through December are when I can truly indulge in my pumpkin obsession.
To kick off the season in style, I decided to make pumpkin cupcakes.
