How about a sweet little break from all the V4 excitement, y’all? Since it’s officially fall, I think it’s quite appropriate to share a recipe that’s bound to have you craving scarves, riding boots and a hot chocolate or two!
Not only is Greer one of my dearest/oldest/bestest friends in the whole world, but these pumpkin cupcakes are going to rock your world! AND, she might have the most adorable baby girl on the planet! (I’m not biased at all, she really is!) This recipe even won Greer first place at the Greater Gulf State Fair when she was 10 years old!
Greer and I forever ago as bridesmaids at her sister’s wedding
What you’ll need for the cupcakes:
2 cups of sugar
1 cup of vegetable oil
2 cups of all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking soda
1 can of 100% pure pumpkin (15 oz can)
What you’ll need for the frosting:
1 package (16 oz) cream cheese, softened
6 tablespoons of butter, softened
5 cups of sifted powdered sugar
4 tablespoons of vanilla extract
Beat eggs in a large mixing bowl; add all ingredients except frosting and mix well with an electric mixer. Spoon batter into paper-lined muffin pans, filling them three-fourths of the way full. Pre-heat the oven to 350 degrees and bake for 20 minutes. Let cool and then frost with yummy cream cheese frosting.
Combine cream cheese and butter; beat until light and fluffy. Add remiaining ingredients; beat until smooth. Frost and enjoy! And because Greer is a good Southern girl, sometimes she tops the cupcakes with smashed pecans.
All photos courtesy of the fabulous Greer Ladnier
Are you ready for boots and scarves? What’s your favorite fall recipe?
Looking for more ideas to get your kitchen started?
Miss Linda’s Anta Fe Soup
Mama’s Homemade Poundcake