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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!
Pumpkin 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
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
[pinit]
Lovely! I recently bought a set of large tips, so I wonder if this is among them. Gotta try this out.
Pumpkin cupcakes are my favorite…I made a version of these a few weeks ago…anything with pumpkin is just plain yummy!
I love the frosting design!! I want…. no I NEED to have that tip lol
pam
These are some of the prettiest cupcakes ever. I'm going to have to get me one of those tips!
And that frosting…oooh!
Cinnamon cream cheese frosting – be still my heart. Yummy!
Oh, I so want one of these! I've never made pumpkin cupcakes and definitely need to change that!
That was from me on twitter! I'm so glad you like them, they truly are the best!
http://addictedtomykitchen.blogspot.com
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 :)
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!!!
These cupcakes sound perfect, and they are so gorgeous! I wish I could pipe frosting as pretty as yours, lol!