Yes, pumpkin cupcakes again. It’s officially autumn, so pumpkin cupcakes will make an appearance at least one more time this season. Since I’ve already gone on and on and on and on and on about pumpkins in my previous posts, I’ll keep this one simple.
Ogle the beautiful pumpkiny goodness and find the recipe after the jump. I used the classic pumpkin cupcake recipe and this time topped them with cream cheese icing.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup light-brown sugar, firmly packed
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
splash heavy cream (optional)
1 can (15 ounces) pumpkin puree
Baking Temperature: 350 degrees
Baking Time: 20-25 minutes
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice; set aside.
- In a large bowl, cream sugars and butter until fluffy, about 3 minutes.
- Add in eggs one at a team, beating well after each addition.
- Slowly add flour mixture and mix on low speed until smooth. Add splash of heavy cream if desired.
- Whisk in pumpkin puree until everything is well blended.
- Line cupcake pan with paper liners, and fill each liner up a little more than halfway full of batter. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting.
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, cold and cubed
1/2 cup butter, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
- In a medium bowl, cream together the butter and and sugar.
- Mix in the vanilla, then gradually mix in the cream cheese cubes until well blended.
- Store in an air-tight container in the refrigerator.