We said we would have more pumpkin recipes for you, and here’s the next installment! Pumpkin Cupcakes! These are perfect for those times when you need to whip up a quick dessert for a group of family and friends. The cake has true pumpkin flavor with a hint of spice, and the cream cheese frosting adds the perfect amount of sweetness.
The cake recipe is also great for making pumpkin muffins, just leave out the frosting. Doesn’t a pumpkin muffin and a cup of coffee sound like a great weekend breakfast? We sure think so! Enjoy!
Preparation Time: 20 Minutes
Bake Time: 25 Minutes
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
1/3 cup brown sugar
2 eggs, room temperature
3/4 cup milk
1 cup pumpkin puree
Cinnamon Cream Cheese Frosting
1 (8 ounce) package cream cheese,
softened
1/4 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Directions:
1. Preheat an oven to 375 degrees F. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Then stir in the milk and pumpkin puree. Add the flour mixture, mixing until just incorporated. Pour the batter into the muffin cups.
3. Bake in the oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Here in the Gourmet Orchards’ Kitchen we’re always looking for new ideas around amazing food. If you’ve got a recipe you’d like us to work on, contact us, fill us in and you may see your recipe on the gourmet blog.
