Wednesday, October 26, 2011

Pumpkin Spice Cupcakes

As you know, I'm enjoying the fall whether and my tastebuds are especially loving all things pumpkin!  This week's recipe is a delicious cupcake that I made for a party last year and let's just say I had a hard time sharing (though better for my waistline that I did)!  Enjoy!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting (recipe follows)
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree (I always add extra pumpkin... sometimes using the whole can!)

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack. 
Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.  Frost cupcakes once they have cooled.  


PS- need something else to make with your pumpkin puree?  I made these waffles with the apple cider syrup over the weekend and OMG it's a new favorite!

1 comment:

  1. I wish we still worked together so that you could bring one of these into the office for me. They look delish!