Wow, it’s December already! The last week in November got away from me… looking back, it was a week of cooking, cleaning, cooking, shopping, cooking, eating. Now that my kitchen is no longer a whirlwind and my pants will button again, I can get back to baking and blogging.
I made this recipe for a function at work; the cake recipe came as a recommendation from one of my twitter followers. If I could locate the tweet, I would give them a little shout out, but unfortunately I deleted it by accident! Thanks for the recipe, Katie!
These pumpkin cupcakes are truly delightful…they are light, flavorful and super moist. The cinnamon cream cheese frosting made them even more amazing because the flavor combination was truly harmonious. If you have any leftover pumpkin from your holiday feast, definitely give these a whirl. I guarantee you will love ‘em! Just be warned, these were a contributing factor of all my pants fitting a tad too snug. Well, that and all the damn stuffing I shoved down my face!
Have a fabulous day! Thanks so much for stopping by!
December 2nd, 2009
Pumpkin Cupcakes
Yield: 20 cupcakes
Ingredients:
For the Pumpkin Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
For the Cinnamon Cream Cheese Frosting
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
1 TBS ground cinnamon
2 teaspoons vanilla extract
Directions:
For the Pumpkin Cake
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
For the Cinnamon Cream Cheese Frosting
1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add in the confectioners’ sugar until fully incorporated.
3. Finally mix in vanilla and cinnamon.
Notes:
- I used this large French Tip from Bake It Pretty to pipe the frosting. I love this piping tip more than words can express! The site is pretty darn awesome too!
- adapted from Martha Stewart
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{ 55 comments… read them below or add one }
These cupcakes sound perfect, and they are so gorgeous! I wish I could pipe frosting as pretty as yours, lol!
I would so make this into a cake! I'm HORRIBLE at frosting cupcakes!!! I agree w/ Faith, I wish I can frost like that!
I actually almost made a pumpkin cake w/ caramel cream cheese frosting. I just looked and the cake batter was almost exactly like your cupcake batter. Apparently this batter works, so I guess it's my turn to try it!!!
How delicious! I love pumpkin and in cupcake form and topped with cinnamon cream cheese frosting I can only imagine how delicious they are! I just might have to give these a whirl
That was from me on twitter! I'm so glad you like them, they truly are the best!
http://addictedtomykitchen.blogspot.com
Oh, I so want one of these! I've never made pumpkin cupcakes and definitely need to change that!
Cinnamon cream cheese frosting – be still my heart. Yummy!
These are some of the prettiest cupcakes ever. I'm going to have to get me one of those tips!
And that frosting…oooh!
I love the frosting design!! I want…. no I NEED to have that tip lol
pam
Pumpkin cupcakes are my favorite…I made a version of these a few weeks ago…anything with pumpkin is just plain yummy!
Lovely! I recently bought a set of large tips, so I wonder if this is among them. Gotta try this out.
Whoa!! These look so perfect and sound delicious. Pumpkin and cream cheese? I'm there!
These look picture perfect. You're great with a camera! I'd love to sink my teeth into these delicious cuppies. I have some pumpkin in the chillchest that may have just found it's future calling.
Okay, what I really want to know is how you got your cream cheese frosting to hold it's piped shape? Seriously I can not pipe cream cheese frosting unless I add a boatload of powdered sugar and ruin my frosting. HELP!
~ingrid
I bought that same tip from Bake It Pretty. These are so cute… I'm assuming these are mini-cupcakes? I did a cinnamon cream cheese icing recently for my husband's bday party… put it on some red velvet cupcakes. Mmmmm!
beautiful pictures! and these sound amazing. definitely saving this recipe. although i may have to wait until next fall to make them
so gorgeous, i wish i could frost a cupcake that pretty! these look wonderful!
Recipe Girl-
These are actually full size cupcakes, not mini! Enjoy the tip from Bake It Pretty! I love it!
Ingrid-
I always use the cream cheese frosting that I posted and I never have piping problems with it! I hope this helps!
-Jamie
So pretty!
The french icing tip is my faves too!
These look great and what I've been looking for my can of pumpkin puree in the larder. Thanks for the post.
Okay, thanks, Jamie! I'm gonna have to give it a try.
~ingrid
aww..they look so cute!
I'd say these look like they are SO worth pants not fitting too swell. Must be a problem with shrinking pants or something, because I've been feeling the same problem
That is one large tip!!! Or are those mini-cupcakes?
I made these cupcakes for a work Christmas party & they were a HUGE hit. I have also made this as a 2-layer cake (8″ pans). I had to cook them 35-40 minutes on 325. But it came out great. This is a wonderful recipe!! =]
These look fantastic! I love the frosting, too. Its super adorable. And, personally, I believe that pumpkin is too phenomenal of a flavor to be limited to one season. I’m making these ASAP. Thanks for the recipe
I made these as cupcakes & took them to the office Christmas party last year & they flew off the plate. And we recently had a bake off. I made this in a cake form using 8″ round pans. It was supre yummy & I won the contest. Fabulous cake & super yummy icing!!! =]
Hi Jamie!
I needed to post a “thank you” on your site because I had to bring something to my sister’s house for a weekend visit and my sister is the “Martha Stewart” of everything and I always pale in comparison. But thanks to your cupcakes, I think it will be my weekend to shine!!!!
Happy baking!
Holly
I made these the other day and they are FABULOUS!! Everyone keeps asking me for the recipe. I had extra frosting, so I might add it to a spice cake!
Elizabeth–I had a TON of left over frosting–like over a pound worth–next time I make these, I’ll definitely cut the recipe in half. But that being said, I found a recipe for carrot cake sandwich cookies with the cinnamon cream cheese frosting in the middle!!
Love your site~
looking to make a true pumpkin “cupcake” and yours is one recipe I am thinking of trying. However, would you say these turn out like a true cupcake or more of a muffin consistency? Although they look awesome I’d like to know your opinion first. Thanks!
Hi Jamie! Love your site, everything here looks so delicious! I made this recipe and really liked it. I post it on my blog, hope you don´t mind!
Hi there! I just wanted to say thanks for the frosting recipe. I used it yesterday on gingerbread cupcakes and linked back to you
Happy holidays!
I can’t stop pinning your recipes! The frosting on these cupcakes looks amazing! I checked Bake It Pretty for this tip, and I just wanted to make sure it is the French Giant Pastry Tip. I have to order it!
Kim-
Thanks for stopping by and for pinning! Yes, I used the Giant French Tip for these cupcakes!
-Jamie
I made these today and they are FABULOUS!!!! The flavor is perfect and the cake is moist. The frosting is the perfect combination and not too sweet.
I made these cupcakes and they were PERFECT…..loved the cinnamon cream cheese frosting!
I just made these for my Girl Scout service unit meeting. I added walnuts and then cut the white sugar to 1/2 C then added 1/2 C Guittard milk chocolate chips. They are delicious! Thank you for this recipe.
Just so everyone knows… THESE ARE THE BEST CUPCAKES EVER MADE! So so so so delicious! Especially the frosting!
This recipe is unbelievable! Thank you for sharing.
These are the best Pumpkin Cupcakes I have ever had. They literally taste just like a pumpkin pie. I also bought the large french tip and iced them the same way! I’ve never seen them iced like this, but I love it, it’s different and more elegant than the star tips that I use.
Mallory-
I am so glad to hear you enjoyed the recipe. Thanks so much for coming back and leaving your feedback. Have a great day.
-Jamie
I love pumpkin baked goods, except for pumpkin pie oddly enough.I’ve been looking for a good pumpkin cupcake recipe and I loved these cupcakes! The only tweak I made was I used a lot less sugar in the icing because I don’t like my icing super sweet and I’m trying to cut down on added sugar (which is gonna be hard with the holidays coming up! lol.).
I brought these to work for a coworkers birthday and they were a hit! She ended up putting half of what I brought in her car so everyone at work wouldn’t finish them.
These cupcakes are so good, I’m just now baking my 3rd batch in 2 weeks! My husband’s coworkers were begging him to ask me to make more. Great recipe!
Jamie-
I am so happy to hear you enjoyed the cupcakes – thank so much for stopping by and leaving your feedback! Have a great day.
-Jamie
These cupcakes were amazing!! I did not change one thing…and they came out so moist and perfect!! It took my oven only 18 minutes to bake them. Also, I had made the cupcake part 3 days before I was going to serve them for Halloween so once they cooled I put them into a freezer zip loc bag and popped them in the freezer. On Halloween, I took them out of the freezer and removed them from the bag to defrost for 1 1/2 hours before frosting. I frosted them and put a lil candy corn pumpkin on top. I left them out at room temperature on display. They were eaten about 5 hours later and they were soooooooo moist and fresh tasting! ABSOLUTELY DELICIOUS!
Summer-
I am so happy to hear that you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback. I love your freezer tip – thanks for sharing.
-Jamie
Can I use ground nutmeg instead of fresh? Will there be a big difference? If so, where can I find fresh nutmeg at the store?
Mal-
You can use ground nutmeg; however, fresh nutmeg tends to have a much stronger taste, so you may need to adjust the amount. If you’d like to purchase fresh nutmeg it can typically be found with the other spices in the spice aisle. Good luck and I hope this helps – have a great day!
-Jamie
Once again thanks for a great recipie. Thank Katie for me if you get the chance. Had to go to my mother in laws for thanksgiving eve dinner as always she says to bring nothing, but as she buys her deserts I am compelled to take something home made. These cupcakes turned out very nice, so moist almost like a pie/cupcake consistency. Dug through my grandmothers old baking supplies and found a tip much like yours, I remeber helping her fill lady locks with that tip, what a great memory. Everyone loved the cupcakes, My nephew came up to me after and asked to take home the left overs, said they were the best cup cake he ever had, I was delighted, he is 16 and very picky, plus have a dozen more at home for today. Happy Thanksgiving and thanks for making mine tastier.
Carole-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I made these cupcakes as written for Thanksgiving. I used this frosting instead of the cream cheese one http://tastykitchen.com/blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/. This is an excellent recipe that makes a moist, dense cupcake that keeps really well. I will pass this recipe around for sure. My new alternative to pumpkin pie. Thanks for making my Thanksgiving pretty darn nummy!
Violette-
I’m so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
I made these cupcakes and they were amazing! I only made half of the frosting recipe and it was enough to top all 24 cupcakes!
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