Pumpkin for my Pumpkin (Pumpkin Cupcakes)
I tend to become very sappy when it comes to first birthdays. My nephews turned me into puddles on each of their birthdays (Clown Cake, Fire Engine Cake, Monkey Cake). And now it’s time to be nostalgic all over again on an even more personal level because today is the one year anniversary of my daughter being born, also known as, her first birthday. Yup. I know, I can’t believe it either. *holding back a little sniffle*
She captures my heart over and over and over with her sweet face, sparkling eyes, and scrunchy-nosed smile. She has gone from a squishy little mammal that needed to be sustained (one year ago) to a delightful, charismatic, tiny person (today). She blows us kisses (“mmmmmmmmmmahhh!”), climbs into the dishwasher, opens and empties all of our drawers and cabinets, giggles uncontrollably when we tickle her belly, shows us which book she’d like to read then crawls into our lap, unfolds all of our laundry, and dances with her head. She claps when she hears an applause from the television set, holds her arms up like a waitress and scrunches her shoulders when someone walks out of the room (“Where’d he go?”), and stands up in her highchair during every meal.
Being her mom is the best gift I have ever been given.
I love that she was born during my favorite season because it gives me another very big reason to love this time of year more than any other.
So I’m continuing the cupcake frenzy with another batch, this time in honor of my little pumpkin. (Her birthday cake has not been made yet!) I used this recipe for pumpkin cupcakes from Smitten Kitchen. I found the texture to be fantastic–very light, moist, and crumbly. These are definitely cakes as opposed to pumpkin bread baked in a cupcake tin. I topped them with the requisite cream cheese frosting. A great treat for a celebration of the season and of my girl.