Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

Ever since I came across 50 Things to Make With Canned Pumpkin from the October issue of Food Network Magazine, I’ve been trying to incorporate pumpkin into everything I make. ‘Tis the season, right? I’ve added it to my tea in the morning, cooked it into some chili, and decided it was finally time to add it to my favorite treat-cupcakes! To welcome my boyfriend’s family from Tampa, I baked up some Pumpkin Spice Cupcakes topped with a Cinnamon Cream Cheese frosting. They were truly an autumnal delight! The canned pumpkin added a nice moistness to the cake and when combined with cinnamon cream cheese, it really was heavenly. And how cute are those pumpkin cupcake liners? These cupcakes just scream festive!  I’m so glad pumpkin anything will still be acceptable to eat in November because I plan on making these again for Thanksgiving!

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Ingredients:

For the cake:

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, softened
4 large eggs
1 can pumpkin puree

For the Cinnamon Cream Cheese Frosting:

2 (8) ounce package cream cheese, softened
1 stick butter, softened
3 cups confectioners’ sugar
2 TBS ground cinnamon
2 teaspoons vanilla extract

Directions:

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 stand mixer, whisk together brown sugar, granulated sugar, butter. Mix in eggs one at a time.  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, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cinnamon Cream Cheese Frosting:

1. Using a mixer, blend the butter and cream cheese together until well combined.

2. Gradually add in the confectioners’ sugar until fully incorporated.

3. Finally mix in vanilla and cinnamon.

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2 thoughts on “Pumpkin Spice Cupcakes

  1. Sonya says:

    Yummm! That frosting looks delectable. I’m a HUGE fan of pumpkin-anything too, but the hubby hates it. Oh well, more pumpkin cupcakes for me! 😉 Can’t wait to try this recipe, thanks for sharing it! -Sonya

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