Pumpkin Spice Cupcakes for Two
The great thing about blogging is the community of people you “meet.” One of my favorite blogs is Elly Says Opa! She has lended me such recipes as the Chicken Gyros, Pork Tacos, & Shredded Beef Tacos. In the past Elly has hosted a blogging event called Eat to the Beat. Elly stopped this event for a little while, but now for her 5-year blogging anniversary she brought it back. I am so glad she did! The main idea for Eat to the Beat is to share a recipe that reminds you of a song or a musical group. You can post about it on your own blog, or just send Elly the recipe, photo and description, no need to have a blog of your own! She is going to take all the submissions and publish a full round up on her blog the day of her 5-year anniversary which is November 30th. You can click here for more information and full instructions. But, hurry, the deadline is rapidly approaching-November 27th!
I went back and forth about choosing what song would work perfectly for this recipe, and then one day a few weeks ago it hit me. I had planned to make these cupcakes for awhile. When the opportunity finally arose, I knew exactly what song I wanted to pair with it. The song I thought of was “You & Me” by Dave Matthews. Blair and I have been married for almost 2 and a half years, we are constantly getting the question “When are you two going to have kids?” As anxious as I am to bring some lovies into this world, I am really enjoying it just being him and I for the time being. As the lyrics state, “You and me together, we could do anything, Baby.” I love being able to be spontaneous if we want to go out for an evening or spend a weekend with friends without anything holding us back. I want to travel, be financially sound (will this ever happen?), and enjoy life as a couple. So since it is just him and I right now this recipe of cupcakes for two pairs perfectly with the song, I am able to make two delicious cupcakes for my hunny and I.
The base of this cupcake is a wonderfully spiced and moist pumpkin base with the addition of some brown sugar frosting on top. The frosting makes enough for at least 4 cupcakes, so I ended up saving it, and making these again the next weekend. It definitely was not the prettiest cupcake I have ever made, but boy was it delicious. To say that I inhaled it is an understatement. I also felt less guilt because knowing I would want a second or third cupcake, there were none left for me to attack. Now if I can figure out how to up the count to three when that time rolls around I will be good 🙂 . Make these for you and your sweetie soon!
Pumpkin Spice Cupcakes
- 1 egg white
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons pumpkin puree
- 1/4 cup flour
- 1/4 heaping teaspoon baking powder
- 1/2 heaping teaspoon pumpkin pie spice
- Pinch of ground cloves
- Pinch of salt
- 1 1/2 tablespoons milk
Brown Sugar Frosting (makes enough for 2-4 cupcakes)
- 4 oz. cream cheese, softened
- 3/8 cup unsalted butter, softened
- 3/8 cup packed dark-brown sugar
- 1 cup confectioners’ sugar
- What you’ll do:
For the cupcakes:
Preheat oven to 350°F. Line muffin pan with two liners and set aside. In a medium bowl whisk together egg white and sugar until thoroughly combined. Whisk in oil, vanilla, and pumpkin until fully incorporated. In a small bowl, combine flour, baking powder, pumpkin pie spice, cloves, and salt. Gradually stir into pumpkin mixture until just combined. Stir in milk. The batter will be very liquidy. Divide the batter between the two cupcake liners, filling slightly more than 3/4 of the way full. Bake for 15 minutes, or until cupcakes are set and a toothpick inserted into the center comes out with moist crumbs attached. Cool completely before frosting.
For the frosting:
In a small bowl, beat cream cheese, butter, and brown sugar until light & fluffy. Gradually add confectioners sugar, beating well after each addition. Frost cupcakes as desired. I used a large unlabeled star tip.