As you may remember, I had a few cupcakes left over after the great nugget experiment of 2012. Not wanting the remainder to go to waste, I decided to frost them. And, since it’s technically autumn (despite the temperature fluctuating from 106ºF to 65ºF back up to 92ºF in the course of 10 days), I wanted to make a seasonal topping.
I love pumpkin cheesecake, so this recipe was quite inspired… And vanilla cupcakes were just the vehicle!
PUMPKIN CHEESECAKE FROSTING – for 12-16 cupcakes
- 4 oz unsalted butter, room temp
- 4 oz cream cheese, room temp
- 2 cups powdered sugar
- 1 tsp pumpkin pie spice
- 3 Tbsp pumpkin puree
Start by creaming together the butter and cream cheese. Then, add in your powdered sugar and the pumpkin pie spice, mixing until smooth. Lastly, add in your pumpkin puree, and mix until it’s completely incorporated. If the frosting seems a little runny, you can add up to another cup of powdered sugar. It also might help to pop the mixing bowl in the fridge to firm up a bit.
My frosting came out a bit looser than I’d wanted, but I’ll chalk it up to the temperature. (And know that it in no way affected the taste!)
My next step, of course, would be to try making an actual pumpkin cheesecake. I won’t rule it out just yet! But if you’re a pumpkin lover, this recipe will keep you sated, with fairly minimal work needed. And it’s one you’ll want on hand as the weather cools and the holidays start racing our way.