Happy Friday!! Yes, pumpkin season is everywhere ! My husband told me that we already had 2 months of pumpkin (I started Fall baking at the beginning of August), but who doesn’t like pumpkin stuff? I know there are some haters about this, but hey it doesn’t last that long! Pretty soon, we’ll be baking peppermint stuff so for now… let’s just enjoy apples, pumpkins, cinnamon and the wonderful colder weather that I don’t get to enjoy because I live in California.
I posted this recipe last year but I wanted to make sure that all the ingredients and instructions were correct so you can have tasty cupcakes! The directions are super easy to follow.
Hey! If you are one of the Facebook group who was asking for my recipe, leave me a comment! I would like to know who you are! Also, don’t forget to follow me on Instagram : Pastry_Tales
Let’s start with the recipe!
For the cupcakes
For the frosting
1.-To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment (I always put my whisk attachment in the fridge before using it). Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar little by little. Whip until stiff peaks form, being careful not to over-beat.
2.- Frost the cupcakes. I used 1M Wilton tip.
3.- Sprinkle with ground cinnamon and decorate it with a pumpkin candy, sprinkles or a chocolate covered espresso bean.