Duo of Cupcakes: Part Three, Peanut Butter Cupcake with Pumpkin Cream Cheese Frosting

I've got everything zooming along perfectly with the Peanut Butter Blossom Cupcakes for my friend. And I'm sure that one flavor cupcake would be enough to make her smile. But I just keep thinking I should do two different kinds. I ponder what else she likes other than peanut butter and I land on pumpkin. Hmmmm. I'm not a pumpkin fan in sweets but I think peanut butter and pumpkin could work together; I put them in a tasty soup why not a cupcake.


I whip up my often baked peanut butter cake in cupcake form. No real recipe to share. I use Betty Crocker Butter Recipe Yellow box mix but I substitute whole milk for the water, add a splash of vanilla extract along with a healthy scoop of creamy peanut butter. If you need to use box mix, this is good stuff. Just remember to not over bake your cake.

Now I need frosting to go on these cute cupcakes. For my pumpkin cream cheese frosting I creamed a stick of softened butter and a block of room temperature cream cheese. I added just over a 1/4 cup of canned pumpkin, a tap of cinnamon and nutmeg then just under two cups of powdered sugar. I forced my husband taste test for proper sweetness. A sacrifice he willingly surrendered to.

For extra flourish I piped the frosting on in a big swirl using my 1M Wilton tip. There is no easier way to dress up a cupcake. I had a bag of toffee chips in the pantry and sprinkled them over a few as well.

With the duo of cupcakes complete, the entire family walked next door with plates of goodies and tupperware containers of extra frosting. Happy Birthday, SG, I hope this year's as sweet as frosting!