I'm on a huge pumpkin kick right now, and I had some fall decorations I want to use before the holiday season begins, so I made pumpkin cupcakes with cream cheese frosting.
The recipe is from my friend Erin's blog. I considered trying a cinnamon cream cheese frosting I had with it, but the cupcakes have a good amount of spice in them already, so I thought that might be too overwhelming. (I actually improvised some of the spices because I didn't have quite everything that I thought I did. The results were good, though.)
I don't have proper cupcake frosting tips, so my options were to pipe really thick or really thin frosting. I opted for some huge, thick topping because this cream cheese frosting is amazing. (I actually think most cream cheese frosting is amazing, but this one surely doesn't disappoint.)
I topped the cupcakes with candy-coated chocolate sunflower seeds (in fall colors), which I won/bought as part of a Missouri prize package at an alumni event recently.
(I realized after the fact that I used the same cupcake wrappers as Erin. From the stock I had, these seemed to match the best. I guess great minds think alike!)
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