It's My Blogs First Birthday


Where did the last year go.  I can't believe it was one year ago today that I entered my first post.  There were no words just a picture of Halloween cupcakes.  I've learned a lot and at the same time have so much to learn.  It's been a fun year and I hope you have tried some of my recipes.  These Spice Cupcakes with Pumpkin  Cream Cheese Frosting definitely fit into the fall cupcake category.  Combining a little pumpkin to my cream cheese frosting recipe added a pleasant surprise to these cupcakes.

Spice Cupcakes

2 cups brown sugar
1 stick butter (1/2 cup)
1/2 cup vegetable oil
5 eggs (separate)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
pinch salt
1 cup low fat buttermilk or sour milk

Preheat oven to 350 degrees.

Cream sugar and butter.  With the large mixer running, add the oil in a steady stream.  Add the EGG YOLKS, one at a time,  beating well after each addition.  Whisk the flour, baking soda, baking powder, spices and salt in to a medium bowl.  Alternately add the flour mixture and the milk to the batter, mixing well.  In a separate bowl beat the EGG WHITES until sstiff peaks form, then FOLD them in to the cake batter. 

Bake about 18 minutes,  makes 2 dozen.  If you want to half the recipe, use three eggs.

Pumpkin Cream Cheese Frosting

1 (8 oz.) pkg. cream cheese
1/2 cup butter
4 cups powdered sugar
1/4 cup canned pumpkin
1 t. vanilla

Blend the butter and cream cheese with an electric mixer until smooth and blended together.  Gradually add in powdered sugar until creamy and smooth.  Mix in the pumpkin and vanilla.