Carrot Cupcakes with Spiced Pumpkin Cream Cheese Icing
There is certainly a chill in the air today. Brrr.
Unfortunately we had similar chilly, rainy weather all weekend that put a damper on my apple picking plans.
Oh well. It was perfect cupcake weather. I made a delicious batch of Carrot Cupcakes with Spiced Pumpkin Cheesecake Icing on Saturday. I wasn’t totally happy with the carrot cupcake recipe that I used, so I decided to stuff the little cakes with extra icing. It was a brilliant decision.
Oh, this icing. I fell in love.
Would you like the recipe?
Sweet Lips’ Spiced Pumpkin Cream Cheese Icing
7 oz of Philadelphia Spiced Cream Cheese (limited edition)
1 tbsp. of butter
3 cups confectioner’s sugar
1 tsp. vanilla extract
pinch of salt
Add cream cheese, butter, and 1 cup of sugar to your mixer. Mix. Continue adding sugar 1 cup at a time. Mix. Add vanilla and salt. Mix.
It’s that easy.
In addition to eating icing and trying to warm myself, all of my favorite movies seemed to be on tv this weekend. There’s nothing like a little Fried Green Tomatoes, Little Women, and Pride and Prejudice to make a rainy, cold fall weekend magical.