Pumpkin Cupcakes with Cream Cheese Frosting

This weekend I hit a new high with baking and tried my hand at pumpkin cupcakes with cream cheese frosting. And they were a hit! Not only did my mom eat a full half of one (which is a whole lot more than her usual nibble), I got compliments from a whole bunch of folks at the birthday party I brought them to! They were moist, fluffy and most importantly, delicious. But beware, if you make these for people, they can and will ask you to bake them again.

Ingredients

For Pumpkin Cupcakes

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon + extra for decoration
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter (melted & cooled)
  • 4 large eggs (lightly beaten)
  • 1 can (15 ounces) pumpkin puree

For Cream Cheese Frosting

  • 8 ounces cream cheese (at room temperature)
  • 1 cup (2 sticks) unsalted butter (at room temperature)
  • 2.5 teaspoons vanilla extract
  • 4 cups powdered sugar

Directions

  1. Preheat oven to 350 degrees farenheit (175 degrees celsius)
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg & allspice
  3. In separate large bowl, whisk together brown sugar, granulated sugar, butter and eggs.
  4. Add your dry mixture to your wet mixture in two batches making sure to fully incorporate everything with each addition
  5. Whisk in pumpkin puree
  6. Pour your mixture into your lined pans and place them  in the oven for 20-25 minutes
  7. Take them out of the oven and place them on a wire rack to cool
  8. For Frosting – With an electric mixer, beat the butter on a medium-high speed for 5 minutes until it is light and fluffy
  9. Add the cream cheese, vanilla and salt and beat on a medium speed for another 2 minutes
  10. Add the confectioners sugar in two batches beating the mixture for about 2 minutes in between the additions
  11. Once the cupcakes are completely cool, place your frosting in an icing bag and frost them however you’d like
  12. Sprinkle your cupcakes with a dash of cinnamon to top them off

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3 Comments Add yours

  1. Oh my goodness these look incredible and super festive for fall! Great post!

    Liked by 1 person

  2. mistimaan says:

    Such a yummy recipe……….love to try it 🙂

    Liked by 1 person

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