Thursday, November 5, 2009

Pumpkin Cupcakes with Cream Cheese Frosting

I am just simply going to say it,
"This is seriously a Really GOOD cupcake!"
If you love pumpkin flavor and have a thing for cream cheese frosting (as I do) you will love this recipe.
I made these heavenly cupcakes for all of the teachers at my 1st grade son's Elementary school.
Today was teacher conference's at our school,
and yours truly was in charge of bringing/making a lot of food to feed all of the wonderful teachers their dinner/dessert.
These pretty little cupcakes were choice 1 of the desserts.
I will post the choice 2 dessert soon, and the yummy Chicken soup that I also made and served to the teachers.

Pumpkin Cupcakes with Cream Cheese Frosting

Makes 20 cupcakes and about 2 cups of frosting.

Making the Cupcakes:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1/2 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin puree

1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

3. In a another large bowl, whisk together, brown sugar, granulated sugar, butter, oil and eggs. Add dry ingredients, and whisk (hand mix) until smooth. Whisk in pumpkin puree until just mixed in.

3. Divide batter evenly among liners, filling each about 1/2 to 3/4 full. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack; let cool completely.

Making the Frosting:

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 cup confectioners sugar (powdered sugar)
  • 1 teaspoon pure vanilla extract

1. Place softened cream cheese and softened butter in a medium mixing bowl.

2. Using a hand mixer, blend them together until smooth.

3. Sift in confectioners’ sugar (powdered sugar) , and continue beating until smooth. Add vanilla, and stir to combine.

(frosting can be stored in an air tight container the refridgerator up to 3 days)

Makes 20 cupcakes and about 2 cups of frosting.


1 comment:

Camille said...

You can't go wrong with pumpkin and cream cheese frosting! These look delicious!