Yesterday my little munchkins turned 2! It’s still hard for me to believe they are two. It’s amazing how much they have changed in this short year. Last year they could barely walk and now they are running, jumping, dancing, and everything in between. Last year all they could do was say a handful of words now they are talking and singing up a storm. It’s sad to think they are getting so big and growing so fast, but it has been so rewarding. I still remember the day I found out I was having twins. It feels like it was just yesterday. I have to admit that day was overwhelming! Not one, but two little ones….two little ones that I would need to be the best mommy I could. Once the girls arrived I would not have wanted it any differently. I couldn’t imagine my life with only one. It was challenging in the beginning and there are times were it still is but I wouldn’t trade it for anything. They are the best little girls a mommy could ask for and they make me laugh and smile every day. And at the end of a long work day, it’s the best medicine.
A few weeks ago I posted what I made for the girls for their 1st birthday. After a little thought I decided this year I would make them cupcakes again but this year make pumpkin spice with maple cream cheese. They love pumpkin, just like their mommy so I knew that would be safe. Now for the cake topper I thought about elephants because their recent obsession has been the imitations my husband and I try to do for elephants. It’s pretty funny and they seem to enjoy it. I have to admit last year was my first time working with fondant and this year I was a little rusty. I started these Saturday night and they weren’t the best but the girls loved them which is all that counted in my book. Here are a couple pictures of their birthday cupcakes…
And the elephants….
The girls had a great birthday filled with great presents from friends and family. Thank you everyone! By the end of the day the girls were getting that it was their birthday and kept asking us to sing the “Happy Birthday” song. Next year I can only imagine what their birthday will be like. In the meantime, I’m going to sit back and enjoy another year watching my little girls grow up. Everyone says it goes by fast so I better enjoy it.
Just a few tips on the cupcakes, you can half the recipe because a full recipe makes close to 36 cupcakes. When only wanting a few I have just cut the recipe in half and it’s been perfect. Also, if you want you can make the cupcakes and the frosting the day before. Store the frosting in the refrigerator and the cupcakes in an airtight container. Just take the frosting out 15 to 20 minutes before you plan to ice the cupcakes. Makes things a little easier.
And of course….enjoy!!
Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
- 1 1/3 cups all-purpose flour
- 1 1/3 cups white whole wheat flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1/8 tsp ground ginger
- 1 tsp salt
- 1 can (15 oz) solid packed pumpkin (about 1 ¾ cups)
- 3/4 cup sugar
- 3/4 cup firmly packed dark brown sugar
- ½ cup canola oil
- ½ cup unsweetened applesauce
- 4 eggs
Preheat oven to 350 degrees. Line two 12 standard muffin tins with paper liners.
To make cupcakes:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, whisk together the pumpkin, sugar, brown sugar, oil and unsweetened applesauce. Add the eggs one at a time, whisking after each addition.
Add the flour mixture in three additions, stirring with a whisk until combined.
Fill the muffin tins about three fourths full. I used a quick release ice cream scoop to make sure the cupcakes were evenly sized. Bake the cupcakes until they are golden and toothpick inserted in center comes out clean, about 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove cupcakes from the tins and let cool completely.
Maple Cream Cheese Frosting
- 1 package (8 ounces) organic Neufchatel cheese, room temperature
- ½ cup (1 stick) unsalted butter, room temperature
- 1 tbsp pure maple syrup
- ½ tsp pure vanilla extract
- 2 cups confectioners’ sugar
To Make Frosting:
In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla and confectioners’ sugar; continue beating until combined and smooth.
To assemble cupcakes:
Top each cupcake with 2 tbsp of frosting and spread to cover. You can also pipe the frosting onto the tops of the cupcakes using decorating tip of choice. I usually use a 1mm star tip.
Multiply Delicious 