Mel and Angie run Fairy Tale Cupcakes Bakery. Their bakery is popular in Scottsdale, Arizona, especially in the local art district. Their cupcakes are so good you could say they are to die for, but no spoilers here!
This is book #12 in Jenn McKinlay’s Fairy Tale series. By now Mel and Angie run a successful cupcake store and have pretty interesting love lives too. That doesn’t mean the mysteries stop. This time the popular artisans of Scottsdale face a tragedy.
Pumpkin Spice Peril by Jenn MicKinlay
Cozy Mystery Novel with Recipes
Book Review
Outline and Tone:
Much has happened at FairyTale Cupcakes, but our favorites Mel and Angie are still working hard and selling cupcakes. In fact, they have a standing order of 4 cupcakes every Friday for a local artist. This cozy mystery requires you to predict the doting husband who picks up the cupcakes every Friday for his wife, the artist, a good guy or a bad guy. The novel has excellent pacing with a surprise addition in the first chapter! Mel, Angie, Tate, and Joe have quite a mystery on their hands as well as personal celebrations and before the book ends, a loss. Author Jenn McKinlay has created characters that are easy to love and easy to relate to. No one wants to see Mel in jeopardy again, just because there is another connection to another dead body. As a reader I found myself quickly turning pages and losing track of time as I mentally joined them in search of the real killer. You will easily join them too.
The author:
Jenn McKinlay is a New York Times and USA Today bestselling author. Her website not only lists all of her books but has a pretty fascinating bio page. She is a skateboarder, has been in a glider plane, and has lived both on the east coast and in the west. I would tell you more, but I rather encourage you to check out her website. Jenn McKinlay has an active presence on Facebook, Instagram, and her website. Give her a shout out on social media and let her know what you think of her books and desserts.
What is not to like?:
There isn’t much not to like here. I suppose the fact that I guessed the wrong character as the killer could be seen as a bad thing or a good thing. I like to keep guessing, but I also like to figure it out before the end. This time I could not.
The verdict:
The cozy mystery starts fast and strong and leaves you wanting more. What happens next? I am excited to see how the details of the characters’ personal lives turn out in the next book. And there is a next book. So the verdict for me is a must read.
Disclaimer: In the name of full transparency, please be aware that this blog post contains affiliate links and any purchases made through such links will result in a small commission for me (at no extra cost for you).
Pumpkin Spice Cupcakes Recipe
Assemble the Ingredients
The OXO Good Grips 3-Piece Measuring Bowls are prefect for this recipe. I love how the grip on the bottom keeps them still.
OXO Good Grips 3- Piece Plastic Mixing Bowl Set LInk
In a large bowl, mix together the sugars, the butter, and the eggs.
Preheat the oven to 350 degrees. Line a cupcake pan with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
I like to use OXO Good Grips Measuring Spoons. The measuring size is easy to read.
Add the dry ingredients, and mix until smooth.
Lastly, mix in the pumpkin until thoroughly blended.
I always use these OXO Good Grips Silicone Baking Cups when I bake cupcakes. They are reusable and even dishwasher safe.
Reusable, oven and dishwasher safe comes in many colors.
Scoop the batter evenly into the cupcake liners.
Bake 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Let cool before frosting.
Makes 24.
Pumpkin Spice Cupcakes
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 2 sticks butter, melted
- 4 eggs
- 1 15 oz canned pumpkin puree
Instructions
- Preheat the oven to 350 degrees.
- Line a cupcake pan with paper liners. [Or use silicone cups]
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, mix together the sugars, the butter, and the eggs.
- Add the dry ingredients, and mix until smooth.
- Lastly, mix in the pumpkin until thoroughly blended.
- Scoop the batter evenly into the cupcake liners.
- Bake 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool before frosting.
Assemble the ingredients for the frosting.
Cream Cheese Frosting
Ingredients
- 8 oz cream cheese softened
- 1 stick butter, softened
- ½ tsp vanilla
- ½ tsp cinnamon
- 3½ cups powdered sugar
Instructions
- Beat the cream cheese, butter, vanilla, and cinnamon in a large bowl until well blended.
- Gradually add the powdered sugar and beat until the frosting is smooth.
- Put the frosting in a pastry bag and pipe onto the cupcakes in thick swirls, using an open tip.
I think these cupcakes are best served cold, so after I frost them, I put them in an air tight container and store them in the refrigerator.
What would I do differently next time?
The pumpkin spice cupcakes and cream cheese frosting both turned out great. I can’ t thing of anything to do differently next time. I do highly recommend that you keep them in the refrigerator after frosting them. The chilled frosting and cake just tastes better than room temperature.
Can’t get enough pumpkin? Try these Pumpkin Chocolate Chip Cookies. They are fabulous!
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