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Recipe Thursdays { Pumpkin Spice Cupcakes}

October 4, 2012

As you may already know I love all things pumpkin spice and earlier this week I shared some pictures of these yummy pumpkin spice cupcakes I made. I am so happy with how these came out. Light and fluffy, just the right amount of flavor and the cinnamon cream cheese frosting is the perfect compliment.

So here as promised Kimberly, the recipe for the cupcakes that will definitely grace our Thanksgiving table this year!!!

 

 Ingredients: ( makes 12)

1 1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 cup butter, softened

1/2 cup white sugar

2 tablespoons and 2 teaspoons brown sugar

1 egg (room temperature)

1/4 cup and 2 tablespoons milk

1/2 cup pumpkin puree

 

Directions:

Preheat oven to 375° and grease (or line with paper cups) 12 muffin cups.

Sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder and baking soda.

In another bowl, combine the butter, white sugar and brown sugar and beat with an electric mixer until fluffy. Add the egg, then stir in the milk and pumpkin puree.

Now mix together the flour mixture and wet ingredients.

Pour batter into muffin cups.

Bake for 22 – 25 minutes until golden and the tops spring back when lightly pressed.

Cool completely before frosting.

Cinnamon Cream Cheese frosting:

8 oz. cream cheese, softened

2 tablespoons butter, softened

1 1/2 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Mix everything together with an electric mixer, add the confectioners’ sugar last and in batches.

Frost cupcakes when they are cool.

Enjoy!!!

(Note: Recipe from allrecipes.com slightly adjusted by me.)