Posted in desserts, October Recipes

My Pumpkin Spice Cupcakes with Maple Cinnamon Cream Cheese Frosting

I think by now, you all know how much I really love the Fall season. The leaves are changing into pretty hues of yellow, orange, and brown. The air is starting to become brisk. And you can find pumpkin spiced everything everywhere you go. No, I am not basic, I just like the spicy flavor that you get in pumpkin spice cake

I made this one day on a total whim. I wanted a cake with pumpkin, but I wanted that pumpkin spice element that I yearn for this time of year. The original recipe had the frosting as a buttercream and also used a Boxed Mix Cake. Honestly, there is nothing wrong with using a box. I went with a cream cheese rather than a buttercream because with any spice cake, I like the balance the tanginess a cream cheese brings to it. Buttercream with spice cake for me just doesn’t always work. I find the sugary sweetness of a buttercream mutes all the spice flavor.

 

This barely survived a week in the house with the family… scratch that, it barely survived a week with me… oops. Yes, I have the worst sweet tooth. I blame it on my dad, he’s diabetic. I am not but I take it seriously. I try my best to be mindful. That is also why my recipes are an interesting blend of everything I’m exposed to. This cake was so filling and lush. All the flavors came together so nicely. It was never dry and for some odd reason, I kept finding myself wanting more and more of it.

I got to thinking that I may want to try this with chocolate cream cheese or something fluffy. Ganache would end up overpowering the pumpkin flavors and just take over the cake completely. When I do it, I will share it with you guys. If you guys end up doing it, please let me know what works and doesn’t work for you.

Have you tried this out yet?

Comment below and #tctastytravels #pumpkincake on IG with pictures!

Signing off!

COPYRIGHT © 2018 · Tashalee’s Tasty Travels

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