Hello friends! I hope everyone’s week was fabulous! Right now we are in Maggie Valley,NC enjoying some down time with friends. We have known Doug for over 15 years. Doug was the best man at our wedding and Jeremy was Doug and Sarah’s best man 5 years ago. This is the second year we have done this with them, they have two little girls that are the same ages as Chance and Lincoln and we’ve already arranged their marriages, lol.
We’re having a great time just relaxing, eating, exploring, and enjoying the beautiful fall colors. I love weekends like this and making memories with my family.
In other news, we should be completely done with framing tomorrow, yay!! Things are coming together so nicely and we are still projected to be in around Christmas. I told Jeremy that I didn’t care if it was two days before Christmas, I’m moving! Lol
This weeks recipe is a favorite at our house. I found these amazing cupcakes on Pinterest from Lil’ Luna about three years ago. Eden’s birthday is in September and she has asked for these every year since I first made them. I hope you enjoy them as much as we do!
1 box Yellow Cake Mix (plus ingredients listed on back minus the water)
½ tsp. pumpkin pie spice
½ tsp. cinnamon
1 tsp. vanilla
1 – 15 oz. can pumpkin puree
1 – 8 oz PHILADELPHIA Cream Cheese, softened
¼ cup butter softened
1 tsp. vanilla
2 cups powdered sugar
1½ tsp. cinnamon
Preheat oven to 350.
Prepare cake mix as directed on box but add pumpkin pie spice and substitute pumpkin puree for the water. Add vanilla and cinnamon.
Pour batter into cupcake liners in muffin tins.
Bake for 17-20 minutes.
Let cool completely.
Combine ingredients for frosting in a medium bowl and beat until smooth.
Pipe or spread frosting on and top with a Candy Pumpkin if desired.
Until next time…