Yes, yes… it is another pumpkin recipe. I figure I can still indulge in my pumpkin obsession safely until Thanksgiving. So you’re getting more pumpkin recipes until then =).
Thank you to 6 Bittersweets for this delicious cupcake recipe.
1 cup PLUS 2 tbs all purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 cup canned pumpkin puree (NOT pumpkin pie filling)
1/2 cup milk
1 tsp vanilla extract
6 tbs (3/4 stick) unsalted butter, softened
1 large egg, room temperature
1 large egg yolk, room temperature
Cream Cheese Frosting
3/4 to 1 cup unsalted butter, room temperature
1 1/2 to 3 cups powdered sugar
1 tsp vanilla extract
8 oz. cream cheese, cold and cut into 6-8 chunks
Begin by preheating your oven to 350 degrees F. Line your muffin pan. Sift the flour, spices, baking powder, baking soda, and salt into a medium bowl. Set that aside for the time being. In a separate bowl, whisk together the pumpkin, milk, and vanilla. Set this aside also.
Using an electric mixer (handheld or stand mixer) on medium-high, cream together the butter and sugar until they are light and fluffy in texture. Turn the mixer speed down to low, add the egg and egg yolk. Beat until well-combined. Add 1/3 of the flour mixture, then 1/2 the pumpkin mixture, then 1/3 of the flour mixture, 1/2 of the pumpkin, and then finally the last 1/3 of the flour mixture. Make sure to mix to combine after each addition.
Fill the baking cups 3/4 full. Bake 20-27 minutes, or until a toothpick comes out clean after inserting it into the middle of a cupcake.
Cool for a few minutes in the pan, then remove to finish cooling on a baking rack. Once they are completely cooled, feel free to frost these bad boys =).
To make the frosting, sift the powdered sugar in a small bowl. In a larger mixing bowl, using either a handheld mixer or your stand mixer, cream the butter, 1 1/2 cups of powdered sugar, and vanilla until everything is thoroughly blended. Add the cream cheese, one chunk at a time, beating after each addition. Work it all in until everything is just smooth. Give it a taste! If you think you need more sugar, go a head and add a little. Be careful not to over beat the frosting. If you’re not using the frosting right away, you can go ahead and refrigerate it. Just make sure to beat it a little before using it.