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Pumpkin Cupcakes with Spiced Cream Cheese Icing

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

Pumpkin quick cupcakes with spiced cream cheese icing.

Ingredients

  • FOR THE CUPCAKES:
  • ⅔ cups Softened Butter
  • 1 cup Sugar
  • 2 teaspoons Vanilla
  • 2 whole Eggs
  • 1 can (15 Oz. Can) Pumpkin
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • _____
  • FOR THE ICING:
  • 1 package (8 Oz. Package) Cream Cheese
  • 2 cups Powdered Sugar
  • 1 Tablespoon Vanilla
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Cloves
  • 1 package (4 Oz. Package) Pecan Pieces

Preparation

Heat oven to 350 F degrees.

For the cupcakes:
In a bowl combine butter, sugar and vanilla. Beat at low speed, scraping sides often, until light and fluffy. Add one egg at a time until creamy. Add in the pumpkin and mix well.

In a separate bowl combine flour, baking soda, cinnamon, and nutmeg. Add the pumpkin/butter mixture to the dry ingredients; incorporate thoroughly.

Scoop into a cupcake liner until 3/4 full; I like to use an ice cream scoop—works great!

Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely.

For the icing:

In a small mixing bowl, combine cream cheese, powdered sugar and vanilla. Beat until fully incorporated and smooth, then add in the spices at the last and mix in thoroughly.

Let the cupcakes cool completely, and place the icing in the refrigerator for about 20 minutes. Pipe or spread the icing onto the cooled cupcakes. Top with a pecan or pecan piece.

Makes 18 cupcakes.

One Comment

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legarner07 on 11.29.2010

oh this looks so good.

4 Reviews

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LindsayElizabeth on 10.13.2011

Yummy and easy to make! I doubled the recipe and added about 1tsp of pumpkin pie spice just because I wanted more pumpkin pie flavor. The double batch made about 100 Mini cupcakes (baked for 16 min). Very moist and delicious!

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Kara on 8.20.2011

I just made these cupcakes (except I used a cinnamon buttercream icing instead), but the cupcakes themselves came out absolutely delicious! They were moist and perfect. I’m going to make some more today b/c they did not last too long!

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carolinakate02 on 1.30.2011

Made this as a cake because we didn’t have any cupcake liners. Baked for the same amount of time and it was perfect. Moist. Amazing. I’m in love! It’s my new favorite cake!!!

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yummers on 1.4.2011

These were very yummy! I made them gluten free and they came out very moist in the middle ( almost cake like)! Thanks!!

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