Sweets | Pumpkin Cupcakes with Cream Cheese Icing

Posted on November 18, 2011

These are moist and yummy. I cut the spices down a little when I made them since I was using fresh, organic spices and they tend to be stronger. Full amounts are printed below, you can adjust to your taste. The recipe is easy and doesn't require a mixer. I love the frosting. A perfect cupcake for Thanksgiving.

Yield: 18 cupcakes

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher sea salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice

1 cup unsalted butter, melted and cooled

1 cup backed brown sugar

1 cup granulated sugar

4 large eggs, lightly beaten

1 15-ounce can pumpkin puree

 

Method

Preheat oven to 350 degrees F.

Line cupcake pans with liners, 18 count.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and the spices.

In another bowl, whisk together the butter, brown sugar, granulated sugar, and eggs.

Add dry ingredients to wet ingredients and whisk until smooth. Then whisk in the pumpkin puree.

Fill each cupcake liner about 2/3 full with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. (Mine took 25 minutes.) Rotate the pans if needed.

Transfer to wire rack and let cool completely before icing.

 

Cream Cheese Icing

8 ounces cream cheese, room temperature

1/2 cup unsalted butter, room temperature

3 cups powdered sugar, sifted

1 teaspoon pure vanilla extract

Beat butter and cream cheese until light and fluffy. Add vanilla and sugar, mix until incorporated.

 

(Ref. "Pumpkin Cupcakes with Cream Cheese Icing" recipe, Patent & the Pantry blog.)