Pumpkin Cupcakes with Cream Cheese Frosting


I was in the mood for something with pumpkin - it's one of my favorite things about this season!!  I found this recipe here and immediately had to make them.  I've made pumpkin cupcakes before, but I thought I'd try a recipe that was a little different.  This one is perfect!

Pumpkin Cupcakes
from Tracey's Culinary Adventures 
  • 1 stick unsalted butter, at room temp.
  • 1 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour  (tip:  if you only have all-purpose flour on hand, you can substitute 1 cup minus 2 tablespoons all-purpose flour for 1 cup cake flour)
  •  2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup buttermilk mixed with 1 teaspoon vanilla (tip:  if you don't have buttermilk, mix 1/2 cup regular  milk with 1 1/2 tablespoons of white vinegar and let it sit for about 10 minutes)
  • 1 1/4 cups canned solid-packed pumpkin
Preheat oven to 350 F and line cupcake pans with 18 liners.

Beat butter and both sugars with a mixer on medium until fluffy, about 5 minutes.  Mix flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a separate medium bowl.

One at a time, add the eggs to the butter/sugar bowl and mix.  Alternate adding the flour and milk mixtures, beginning and ending with the flour.  Lastly, add the pumpkin and beat until smooth.

Fill cupcake liners until about 3/4 full.  Bake cupcakes about 25 minutes (or until a toothpick comes out clean).  Transfer cupcakes to a wire rack to cool before frosting.

Cream Cheese Frosting
from Martha Stewart
  • 2 sticks unsalted butter, at room temp.
  • 12 ounces cream cheese, at room temp.
  • 4 cups (1 lb.), confectioners' sugar
  • 3/4 teaspoon vanilla extract
Beat butter and cream cheese with a mixer on medium until fluffy, about 2 minutes.  Reduce speed to low and add sugar, 1 cup at a time, and then vanilla extract.  Mix until smooth.

Refrigerate until needed (can be made up to 3 days in advance).  When ready to use, bring to room temperature and beat until smooth.  Makes about 4 cups.

I have some leftover pumpkin from these that I had to throw in the freezer... now I just need to figure out what else to make with it!

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