Though summer is supposed to stick around until September 21 (the ‘official’ start of fall), we woke up this morning to a thin layer of frost on the ground, leaves turning red, and a chilly temperature reading of 12 degrees. YIKES. Fall’s here whether we like it or not!
So, in honour of fall (and the church fall barbeque), I whipped up these beauties.
These yummy fall cupcakes are similar to a spice cake; what goes better with fall than all sorts of warm spices? And frosting. And cute little fondant leaves and acorns! And patterned cupcake wrappers!
Autumn Cupcakes with Cinnamon Frosting
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1 tsp nutmeg
1/2 tsp ground cloves
1/2 cup unsalted butter or margarine
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
3/4 cup almond milk, soy milk, or cow’s milk
Sift together flour, baking powder, salt, and spices. In the bowl of a mixer, cream together butter and sugars. Add in the eggs and vanilla and mix until well incorporated. Beat in the flour mixture in three additions, alternating with the milk. Scoop into lined or greased cupcake tins and bake at 350 degrees for 20 minutes.
Frost with this Cinnamon Frosting, and top with any decorations you like. I used the leftover rolled fondant from my tester cakes, and some adorable cookie cutters from the Bulk Barn. Candy corn or other fall-themed candies would be cute toppers as well, or even some sprinkles!
Have fun – and let me know how they turn out!