I’m not gonna lie, I started off with these tiny pie crust leaves and then thought of something to pair with them. I had leftover pie dough and a new leaf cookie cutter so voila- tiny pie crust leaves. How stinking cute are they?? I just love them and want to put them on everything.
Of course, what else goes with pie crust leaves, but spice cake cupcakes with cinnamon cream cheese frosting. Fall= pie and Fall= spice cake. So here we are.
If you can get past the cuteness of the leaves, then you will become a fast friend of this cupcake. These have that perfect fall spice taste plus cinnamon cream cheese frosting. I am a sucker for anything that cream cheese frosting goes on. And it’s super moist (ugh) which makes me want to share them with everyone I know so we can all know the deliciousness of this cupcake.
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These have that perfect fall spice taste plus cinnamon cream cheese frosting. I am a sucker for anything that cream cheese frosting goes on.
1 and 3/4 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 and 1/2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1 cup dark brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup full-fat sour cream
1/2 cup whole milk
Cinnamon Cream Cheese Frosting
1 block full fat cream cheese
1 stick (1/2 cup) unsalted butter
3 1/2 cups powdered sugar
1/4 teaspoon pure vanilla
1/8 teaspoon kosher salt
1 1/2 teaspoons cinnamon
Fill the cupcake liners about 2/3 full. Bake for 19-22 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.
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