Food

Copycat Crave Pumpkin Spice Cream Cheese Cupcakes

In Saudi Arabia, we really don’t get to experience seasons. We have the season of Hell (Summer) where the average temperature everyday is literally 115 degrees. Then we have just plain Summer (now) when it has finally cooled down enough to do things outside with temperatures in the 90’s and maybe even the 80’s some days. *Gasp!* Needless to say, I am really missing Fall right about now! I miss football tailgating, wearing boots and leggings, leaving the windows open, and of course everything pumpkin spice flavored! These cupcakes aren’t just any cupcakes. They are the perfect amount of moisture and pumpkin flavor… they taste as good as the delicious cupcakes from Crave Cupcakes in Houston! I remember driving 15 minutes out of my way through medical center traffic to buy a whole box of these amazing calorie bombs in Rice Village. These cupcakes taste like home to me!

Ingredients

1 1/2 sticks of butter

2 1/2 cups of flour

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon all spice)

2 eggs

1 1/2 cups sugar

1 can pumpkin puree

Directions

  1. Preheat oven to 350 degrees. Set aside 3 cupcake pans with liners.
  2. In a medium bowl, combine all dry ingredients except sugar. In separate bowl, combine wet ingredients and sugar until smooth. Slowly add dry ingredients until mixed.

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3. Fill cupcake liners halfway. Bake 20-30 minutes or until toothpick comes out smooth. DSC_0036

Cream Cheese Frosting 

  1. 8 ounces cream cheese
  2. 1 stick of butter
  3. 2 cups powdered sugar
  4. 1 teaspoon vanilla extract

Add cream cheese to small bowl. Using a spatula, soften the cream cheese. Gradually add butter until well blended. Slowly add powdered sugar beating until smooth. Add vanilla extract and mix in well.

Add frosting after cupcakes have cooled and enjoy!!

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Calories per serving: You don’t want to know 😉

*Recipe tweaked from Martha Stewart

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