I kind of jumped the gun, and actually baked these cupcakes a few weeks ago, while we were still in the midst of summer, but I just couldn’t help myself. As the Halloween and Fall kids' books poured in at work, my coworker, Lisa, and I kept getting more and more excited about the upcoming season and the prospect of baking with pumpkin again! Finally we just couldn’t stand it anymore, and she invited me over for a pumpkin cupcake baking party at her house a couple weekends ago. So I packed up my stand mixer and half of my kitchen, and took my baking show on the road!
I’ve made pumpkin cupcakes before, with some delicious cinnamon rum frosting that I took to the second Cupcake Camp Columbus, but as a blogger, I have this terrible habit of never baking the same thing twice. So of course I had to find a whole new recipe. After comparing a couple different recipes, I ended up going with the always delicious Smitten Kitchen. Packed with spices, light with cake flour, and a bit more pumpkin than the other recipes, it just screamed, WINNER! to me. And it so totally was.
After a delicious dinner and my very first introduction to Jersey Shore, (now I know why I don’t have cable..), we hit the kitchen and started baking with the most adorable sous chef ever.
|Chloe wants to help!|
|Look how pretty they are already!|
|You didn't save any for me?|