December 04, 2009

Pumpkin Cupcakes with Cream Cheese Frosting

I have really been craving pumpkin this fall season. I got the cupcake recipe from My Baking Addiction, and the frosting recipe was just one I had. These are so good!
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
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. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes.
For the frosting:
12 oz. (1 1/2 (8 oz.) cream cheese) SOFTENED
2-3 cups of powdered sugar
2 tablespoons of softened butter
1 teaspoon of vanilla
Beat the cream cheese till smooth. Add the powdered sugar a little at a time. Then add butter and vanilla. Can add more or less powdered sugar depended on your taste.

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