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Pumpkin Cupcakes
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Description
Sweet irresistible temptations. What’s yours? Mine is pumpkin! I’m so stoked about pumpkin these days. It’s like being in a pumpkin coma. From oatmeal to soups, it’s pumpkin fiesta in my kitchen. So, what could I create next to please my appetite for more pumpkin? Enter cupcakes!
Ingredients
- FOR THE CUPCAKES:
- 1-½ cup Self-Rising Flour
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Ginger, Cloves And Nutmeg
- ½ teaspoons Salt
- ¾ cups Granulated Sugar
- ½ cups Unsalted Butter, Room Temperature
- 2 whole Large Eggs
- 1 teaspoon Pure Vanilla Extract
- ¾ cups Pumpkin Puree
- _____
- FOR THE CREAM CHEESE FROSTING:
- 4 ounces, weight Cream Cheese, Room Temperature
- 2 Tablespoons Unsalted Butter, Room Temperature
- ½ teaspoons Pure Vanilla Extract
- 2 Tablespoons Powdered (Icing) Sugar
- Chopped Or Whole Nuts (optional, To Sprinkle On Frosted Cupcakes)
Preparation
Preheat oven to 350 degrees F (177 degrees C). Place a rack in the middle of the oven. Line muffin cups with paper liners.
1. In a bowl, sift the dry ingredients (flour, ground spices and salt).
2. Using an electric hand or stand mixer, cream sugar and butter until light and fluffy.
3. Add eggs one at the time and continue to mix till incorporated. Throw in the vanilla extract.
4. With the mixer on low, add the flour and pumpkin puree, in three additions, ending with the flour.
5. Using an ice cream scoop, fill the muffin cups evenly with the batter.
6. Place in the oven and bake for about 18–20 minutes. Place on a wire rack to cool.
Now onto the frosting—the best part, if you ask me.
1. With a hand mixer, beat cream cheese, butter, vanilla extract and confectioner’s sugar until smooth and fluffy.
2. Using a piping bag, pipe the frosting on the cooled cupcakes.
3. Sprinkle with your favorite chopped or whole nuts. In my case, I love whole pecans.
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4 Comments
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carolinakate02 on 2.26.2011
Whoops- I think I meant flour, not sugar in the last sentence. Sorry. My husband did make this again last night with the 1 1/2 cups flour and it was delicious! Thanks for the recipe!
Kiran Srivastava on 2.25.2011
Hi Carolina,
Please send my apology to your husband and make this recipe soon!
I apologize and indeed it was a misprint. The flour should only read as 1 1/2 cup not 5! But the sugar was never printed as 5
carolinakate02 on 2.24.2011
My husband made these for me tonight because he knew that I loved a pumpkin cupcake recipe from Tasty Kitchen. I feel like there must be a misprint in the amount of flour needed for this recipe because as he was making it he said “this is a lot of flour… this doesn’t seem right” and I just egged him to go on and it will turn out. It didn’t. We had to throw it away because it was terrible. I hate to leave a negative review when I think it is really a misprint and not a bad recipe. Simliar recipes to this only have 1 1/2 cups of sugar, not 5 1/2.
Amy (Chronicles of a Post-Grad) on 2.20.2011
mmm…I totally understand your pumpkin craze! It’s been a few months now and I’m still obsessed!