All images ©2013 reality bites cupcakes inc.
This is my favorite time of year for so many reasons- the clothes, the holidays, but most importantly, the food. I am a sucker for pumpkin flavored foods/beverages (with the exception of beer), so I could not wait to make these pumpkin cupcakes. The batter is truly pumpkin flavored, and the icing is cream cheese (my new favorite), so these are essentially my ideal fall treat.
I’m not going to sugarcoat it (pun intended), these were a challenge. The mini bundt cakes needed to be frozen before they could be cut to ensure the two halves fit together cleanly. Then, as we (my sous chef sister and I) frosted these, they began to fall apart as they thawed. In our efforts to speed things up, orange frosting got everywhere, but I think we managed to get a little more on our “pumpkins” than we did on the counters, floor, etc. But, per usual, the ends justified the means, and we were both excited with how these turned out.
These may not be the greatest pumpkins, (this time of year always reminds me of Charlie Brown), nor are they the biggest (someone beat the world record for biggest pumpkin this year…2,009 pounds!), but they were pretty delicious.