Cuisine Autumn, Baking, Fusion, gluten free, International, One pot
Servings 4cups
Ingredients
1cupbutterbrought to room temp
4cupspowdered sugarI powdered raw sugar and used it.
1/2tsppumpkin spice mix
2-3tbspfull cream milk / plant based milksUse almond milk if going vegan.
Instructions
Prepare the pumpkin spice mix as in the recipe for Pumpkin latte from the link in the post
Bring the butter to room temp ( do not microwave)
Set the whisk attachment and slice in the butter on a gentle speed.
Once they are completely creamed, add in the sugar a little at a time and then the spice mix. Add in a tsp of mix if it tends to dry out.
Whisk gently till they are well incorporated and fluffy.
Top up your cool cupcakes with the fluffy goodness.
Notes
1 cup of frosting can approximately frost 12 cupcakes, so alter your quantities accordingly.if you are not a fan of Pumpkin spice, try vanilla instead.