We have just had the rainiest weekend ever! It rained and rained and rained for three days straight.
That does not do a mind good in my book! When it rains, I want to stay in bed as long as I can and then eventually just move myself from the bed to the couch and continue doing the same thing which consists of blankets and TV and my eyes being closed.
While this routine is all good, it shouldn’t be repeated for more than two days. That’s just ridiculous. I start to feel sluggish and I feel like there are things that I should be doing. I become scared of the dishes piling up in my kitchen sink and the laundry piling up in my bedroom. I become scared when I can’t remember showering or just exactly how long I have been wearing the sweatpants I have on. Sometimes those rainy weekends just blend together and you really don’t know what you did other than act like a sloth.
I decided to seize the rainy day yesterday and make the best of this weather! It is October, after all! The best month of the year! I know you all agree with me!! It’s that time of year when we get to bring glorious little buddies into our kitchen like pumpkins, squash, and apples. It’s that time of year when we get to use little jars of allspice, nutmeg, cinnamon, and pumpkin pie spice. It’s also that time of year when we get to burn candles that smell like all of the above. Is there anywhere in the world where it is fall all year? I want to live there.
Wait. Scratch that. I know fall would lose it’s luster if it happened every.single.day. Let’s leave things the way they are. I get bored and I would be wishing for another season. I know myself all too well.
These cupcakes are the perfect combination of every fall flavor you can think of. The tartness of the frosting combines perfectly with the sweet and savory flavor of the cake. I know this for a fact because I tested one that overflowed onto my muffin tin. I just had to make sure that the cake tasted good. Then, I tasted another one with a little bit of frosting on it. Just to make sure the frosting tasted okay with the cake. Then, when I was packaging them up, I ran out of room and couldn’t fit one little cupcake in the container. I couldn’t let it just sit on the counter. It looked so sad and lonely. So, I ate that one too. It was only the right thing to do. Consider these cupcakes tested and approved. Times three.
1-1/2 cups all-purpose flour
1-3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup milk
Preheat oven to 350.
In a large bowl, cream butter and sugar for 1-2 minutes or until smooth. Stir in vanilla.
In another bowl, combine flour, baking powder, cinnamon, nutmeg, cloves, and allspice.
Beat eggs into butter/sugar mixture one at a time, alternating with dry ingredient mixture. Stir in milk slowly.
Line cupcake pan with liners and fill each one approximately 3/4 full. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
Apple Cream Cheese Frosting
2 packages (8 ounce and 3 ounce) Neufchatel cream cheese
1 cup powdered sugar
1 large Granny Smith apple
1 teaspoon vanilla
Peel, core, and cut apple into large chunks. In a blender or food processor, puree apple until it resembles chunky applesauce. It should not be a completely liquid consistency and should have small chunks of apple in it.
In a large bowl, beat cream cheese, powdered sugar, and vanilla until combined.
Stir in apple puree until completely combined.
***The batter in this recipe is thick and only produced 14 large cupcakes. I would suggest doubling the recipe if you want to make the 24 cupcakes that usually come from a cake recipe.
Who cares if it keeps raining.
I have cupcakes.
How do you usually spend rainy weekends?