Tuesday, October 16, 2012

Nostalgic Pumpkin Cupcakes With Cream Cheese Frosting

I love getting really creative with recipes like last week's macarons but sometimes there is nothing so nice as a simple recipe done really well.  That is today's pumpkin cupcakes with cream cheese frosting.  



My mom never baked all that much but she would make pumpkin bread every fall.  I remember slicing it up fresh out of the oven so hot we would have to wrap a couple of napkins around it just to touch it then slathering it with nice cold cream cheese.  The combination was pure happiness.  



Having friends over this weekend I decided to share those nostalgic flavors in the shape of simple but delicious cupcakes. Not too sweet to overpower the taste of pumpkin, perfectly moist, and just the right amount of creaminess from the frosting.  

Recipe after the jump Enjoy!



Pumpkin Cupcakes: 

Line cupcake pan with 12 liners, grease and flour, or use floured baking cooking spray.(regular cooking spray may give the outside of your cupcakes a browner color) Preheat oven to 350. 


  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • Pinch nutmeg
  • 1/2 tsp salt
  • 1/2 cup plus 2 tbs butter (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin puree (canned is fine)
Whisk together dry ingredients through salt and set aside. 



In the bowl of an electric mixer or using a hand mixer beat the butter and sugar until light and fluffy, about 3 minutes. 

Add the eggs beating well after their addition to fully incorporate. Beat in the vanilla extract. 

Scrape down the sides of the bowl.

Alternating, fold in dry ingredients and pumpkin puree, about 1/3 of each at a time.  Adding them slowly and alternating will keep your cupcakes moist and fluffy.  

Fill prepared liners about 3/4 full.  Bake for 18-20 minutes, mine went for the full 20.  A toothpick inserted should come out clean or with just a few crumbs attached.  Remove from pan and let cool before frosting. 

Cream Cheese Frosting:

  • 4 ounces cream cheese
  • 2 tbs butter
  • 1/4 tsp vanilla
  • 1 1/4 to 1 1/2 half cups powdered sugar, to taste 


Beat cream cheese until smooth then beat in butter and vanilla.  Sift powdered sugar in then beat until fluffy  2-3 minutes.  Pipe or spread on cupcakes as desired. 





3 comments:

  1. Pumpkin and cheesecake frosting? Nothing's better!
    xo TJ

    ReplyDelete
  2. these are SO cute and look delish! i want one right now!

    ReplyDelete

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