for the cream cheese frosting:
for the pumpkin spice – if you’re making your own – blend the following and store in a jar:
to make the frosting:
⑴ If your butter is cold and you don’t want to wait for it to soften: Place it between two sheets of parchment paper and whack the crap out of it with a rolling pin or meat pounder. It will soften right up, and you’ll get to work out some rage.
⑵ If your eggs are cold, just place them in a bowl with warm water for 15 minutes, while you gather the rest of your ingredients.
⑶ You’ll get more of a frosting consistency if you add the full 3 cups, but it will be sweet – possibly sweeter than you’re accustomed to if you’re used to paleo baked goods. It will still be sweet, and frosting-like close to 2 cups, so go with what tastes best to you.
Find it online: https://www.zenbelly.com/pumpkin-spice-cupcakes/