Happy Halloween everyone! I hope you guys had as much fun as we've been having here. The kids have been costumed twice now, since last week: once for school and once for going door to door. They had a blast and of course, so did I! I just love making their costumes and also, baking up goodies.
I made these Pumpkin Carrot Cupcakes using an Anna Olson recipe from the Food Network and they turned out great. I made a Cream Cheese Frosting to go along and decorated with a pumpkin shaped candy. Aren't they cute! Of course, it's not as if the kids are going to need any extra sugar in their diets any time soon, but the cupcakes might just stop me from digging inside the kids' goody bags for a while. Maybe...
For the cupcake recipe click here. The only changes I made to the recipe was using butternut squash puree instead of pumpkin because that's what I had!
Cream Cheese Frosting
This frosting is perfect if you want to pipe it on thickly onto the cupcakes.
8 oz cream cheese, at room temperature
1/4 cup of unsalted butter, at room temperature
1 tsp vanilla extract
3-4 cups confectioners sugar, sifted
In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract, until well blended. Then, a little at a time, blend in the confectioners sugar, until the frosting is thick, creamy and luscious. Pipe it or spread it onto your cupcakes and dig in!