Welcome to my blog, The Self Worth Diet on Wattpad! Here you will find recipes, personal stories, articles that I wrote for The Huffington Post GPS for the Soul as well as self help pieces. The Self Worth Diet is a spiritual as well as self help b...
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I made these last week and they were soooo good. The cupcake was moist and spicy with all of those pumpkin pie spices. The cream cheese frosting was a nice offset to the spice and made it really creamy and decadent. These cupcakes are great for Halloween, Thanksgiving or whenever. Enjoy! You won't be disappointed. Please remember to vote and comment. xoxo Mara
INGREDIENTS
Cupcakes:
½ cup vegetable shortening
1 ½ cups brown sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon powdered ginger
½ teaspoon ground cloves
½ teaspoon mace
1 cup canned pumpkin puree
½ cup milk
Frosting
8 oz cream cheese at room temperature
4 tablespoons butter (1/2 stick)
2 cups confectioners' sugar
1 teaspoon vanilla
Caramel topping
Chocolate chips
DIRECTIONS
Cupcakes
1) Preheat oven to 375 degrees.
2) Line cupcake pan with liners
3) Cream the shortening in a large bowl then add the sugar gradually, beating in well. Then beat in eggs.
4) Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and mace together.
5) Add the dry ingredients to the first mixture then add the pumpkin and milk and beat thoroughly until smooth (no lumps).
6) Pour the batter into the lined cupcake pan
7) Bake for 30 to 35 minutes or until a toothpick comes out clean
8) Remove from oven and let cool completely
Frosting
1) Combine the cream cheese, butter, confectioners' sugar and vanilla in a stand up mixer. Beat until perfectly smooth and spreadable.
2) Pipe the frosting onto the cupcakes and decorate with caramel topping and chocolate chips
