Warm and Fuzzy

So let's start with a happy sunny picture from the beach taken over Christmas while we were visiting my fam in Cali.  This pictures makes me warm and fuzzy.  Particularly because it is currently 17* outside and I'm living in fleece pants, Ugg boots and unflattering poofy jackets.  

These cupcakes also make me warm and fuzzy.  I may have made these delish pumpkin cupcakes in October.  And I may have intended to post the recipe while it was still relevant.  And then I had a baby so the blog went out the window.  Seriously, will Elliott EVER sleep more than 20 minutes at a time??  I can't be too annoyed because he is so freaking cute!

But before we get to the recipe, I wanted to share a few more pics of our recent trip to California - particularly la playa!!  We got to go twice on play dates with my sister and her kiddos - is it still called a play date if you are family?

Who doesn't love a park on the beach??  Shortly after this pic was taken, Owen ate it and had some serious rug-burn to the face.  So maybe he doesn't love it?

The newest additions to the Yoss fam - Hannah is the spitting image of my sister at the same age!  Elliott is truly a Stephens and looks nothing like me...

Owen, on the other hand, is the spitting image of me!

The water was freezing but the boys were loving it - maybe not Jer though...

I'm so sad we don't get to play at the beach everyday with cousins!!!

I mean, really.  These babies are the cutest!

Okay, enough reminiscing of our great trip to California and on to the yummy recipe!  I got this yumminess from my friend Laura who is an avid cupcake baker!  She made these heaven-sent cupcakes for my surprise baby shower in the Little Apple!  (Sigh, I miss my Kansas family!)  I've never made buttercream frosting before as I am a huge fan of cream cheese frosting.  Well this, my friends, is the best of both worlds:  Cream Cheese Buttercream Frosting.  WHAT?  So good!  And to make it even better: Pumpkin Spice Cupcakes.  Be still my heart, I am in heaven!  This frosting would be delish on anything.  Seriously, graham crackers, teddy grahams, cakes, your finger tips.  And my absolutely fave thing about this frosting: it pipes so easily!!!  I always have trouble trying to pipe cream cheese, but this stuff is like a dream!  TRY IT.

Pumpkin Spice Cupcakes

Ingredients
1 box yellow cake mix
3/4 can pumpkin pie mix (approximate 1 1/4 cup)
3 eggs
1/2 cup water
1/4 cup oil
Dash of cinnamon

Instructions
Mix all ingredients until batter is smooth and creamy.  Scoop with an ice cream scoop into lined muffin tins, filling them about 3/4 full.  Bake at 350* for 15 minutes or until top spring bake when gently pressed.

Cream Cheese Buttercream

Ingredients
1/4 cup vegetable shortening
1/2 cup unsalted butter, room temperature
8 oz. cream cheese, room temperature
1/2 tsp.  salt
1 tsp. vanilla extract
1/2 tsp. almond extract
3 - 4 cups powdered sugar
1/2 Tbsp.meringue powder (optional - I didn't use it, so I'm not sure how it would change the consistency as I am not a food scientist...)

Instructions
Combine shortening, butter, cream cheese, and salt for about 5 minutes.  Add the extracts and mix well.  Add 2 cups sugar and the meringue powdered (if using) and mix well.  Continue adding sugar 1/2 cup at a time until you reach the desire consistency.  

My sweet Kansas friends who threw a surprise baby shower for me!  Miss you ladies!!