Pumpkin Spice Butter Cream Icing

When pumpkin spice is involved I feel like you’re either a lover or a hater. Am I right? I am definitely a lover! Haha.

I recently picked up some pumpkin spice coffee creamer, it’s so yummy in coffee but my Mom gave me a great idea to add it as a milk substitute in baking.

My brain went directly to icing on a yummy cupcake! The yummy flavours of the season in a delicious little treat! Sign me up! The hardest part was deciding what flavour cupcake to pair it with. So I came up with my own recipe 😉 It’s linked at the bottom of this post.

I make my basic butter cream icing often, and I’ve given it to other people as well and they always have good results, it’s so good! There are only a few ingredients and it’s takes just a few minutes to make. I thought I would tweak it just a little, and have a nice pumpkin spice flavour with the butter and Judi Slot Online.

This recipe would pair well with an easy cake/cupcake box mix as well. Betty Crocker is my favourite 😉

For the icing I used:

1 1/2 cups of butter (at room temperature) * see directions below*
3 Tablespoons of Pumpkin Spice International Delight coffee creamer
1 teaspoon of pure vanilla extract
4 1/2 cups of icing sugar

Mix butter with a stand or hand mixer for about 5 minutes, until it’s soft and smooth and creamy and lightens a bit in color. This step is important for the final texture of the icing. It will have a “whipped” texture.

Add remaining ingredients and mix until it’s smooth, scrape down the sides of the bowl a couple of times to ensure everything is mixed well.
That’s it.

The pumpkin spice creamer is seasonal and it is a bit hard to find. If you don’t have any, substitute the creamer for 18% coffee cream and add 1tsp of pumpkin spice (found in the grocery section close to the cinnamon). Add a little more or a little less to suite your taste.

1M (large star tip) Available at bulk barn

I use a reusable piping bag and a Wilton https://mediterraneanfoodcanyonlake.com/ piping tip. If you don’t have those you can use a sturdy plastic bag and cut the tip off of one of the corners. For these, I used a large 1M (a large star shape) tip.

If you hold the bag at a 90 degree angle to the cupcake, and use firm even pressure, making a few swirls on top of each cupcake, there should be enough frosting for 24 cupcakes.