The latest videos from WWLP(Mass Appeal) - Indulge in the warm flavors of fall with this delicious pumpkin spice cupcake recipe, topped with cream cheese frosting. It's perfect for any gathering ...

HOW TO STORE PUMPKIN SPICE BARS: Because of the cream cheese in the frosting, these must be stored in the fridge. Cover the pan with a lid and store for 3-5 days.

To make the frosting, beat together the ½ cup butter and 8 ounces cream cheese until light and fluffy. Add the vanilla extract and powdered sugar and beat until well combined.

The Pioneer Woman has a good recipe for making your own homemade pumpkin pie spice. Adobe After you bake the pumpkin cupcakes, it’s time to let them cool and make the pumpkin cream cheese frosting.

Parsnip Cupcakes with Cream Cheese Frosting Sept. 22, 2015, 11:45 AM GMT-5 / Updated Feb. 8, 2023, 8:01 AM PST Lauren Salkeld Lauren Salkeld ...

Photograph by James Ransom By Marian Bull, Food52 Tomato Soup Spice Cake with Cream Cheese Frosting Makes one 8-inch (20cm) layer cake; serves 10 to 12 Don’t let the can of Campbell’s tomato ...

Heat oven to 350°F. Place paper baking cup in each of 16 regular-size muffin cups. In large bowl, beat cake mix, cinnamon, nutmeg, water, 1/2 cup butter, the vanilla and eggs with electric mixer ...

You want a slightly “stiff” frosting, but not dry. If the frosting is too dry, add a splash of cream. If too “loose”, add another 1/2 cup of powdered sugar.

2 1/3cups low-fat cream cheese, just softened (do not use nonfat) 5 1/3cups confectioners' sugar, sifted, plus more as needed 1tablespoon vanilla extract, or more to taste Directions ...