PUMPKIN CUPCAKES! Yes, I was that excited to make these. And, guess what? I made them from scratch! No boxed mixes or pre-made frosting here. I considered it, I did, but my gut said “just do it.” And so, I did — thank you very much Smitten Kitchen for the wonderful recipe.

I made a real mess with these babies. You should have seen me spattered with orange batter and frosting all over my clothes (and the walls.) Part of it was…you were supposed to have a “stand alone mixer” to make it. Well, I only had a regular mixer and it ended up flying everywhere. I cut some corners but it all turned out awesome.

Cinnamon. Nutmeg. Ginger. Pumpkin. Buttermilk. Cream cheese. Brown Sugar. These are all like the ingredients of my dreams!

Clearly, I’m still mastering the art of frosting. I bought frosting bags and tips and this was my very first attempt at “fancy.” I’ll get there. Know why? Because my very thoughtful boyfriend bought me a cupcake making class for my birthday!

He has a hard time waiting till actual birthdays so he gave this me yesterday. I was super surprised and excited! I am just in love with cupcakes and make I can actually become, like, a baker? Mmm, we shall see. Please try and make these cupcakes today — you won’t regret it!

Pumpkin Cupcakes With Maple–Cream Cheese Frosting

*From Smitten Kitchen

1 stick unsalted butter, room temperature
1 cup firmly packed brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.

3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Last but not least…check out my new cupcake carrier — isn’t it adorable? I’m in love:

FREE: Simple Faith Practices for Busy MomsYes, please!