Pumpkin Spice Cupcakes with Cream Cheese Frosting

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. 

You’ll need:

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.

These guys made a lovely addition to the spread I put out for our Halloween party.  Though the cream cheese frosting was great, I’d even eat these cupcakes plain.  Hurry up and enjoy these before your family and friends revolt against you and complain about all of the pumpkin recipes you’ve been making! =)
Oo, and don’t forget: You can follow me on Twitter @heywhocutcheese and my blog has a Facebook page, too!  Just search for “Hey, who cut the cheese?”.  Thanks, everyone!

8 thoughts on “Pumpkin Spice Cupcakes with Cream Cheese Frosting

  1. Lauren, these look and sound so good. This is my first visit to your blog, so I took some time to browse through your earlier posts.I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I'll definitely be back. I hope you have a great day. Blessings…Mary

  2. @MaryThank you so much for your kind words, Mary. I'm always thrilled to hear that someone has enjoyed my blog. I'll definitely be stopping by yours, as well! Thank you again, have a wonderful day!

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