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 with Cinnamon Cream Cheese Frosting
yields: approximately 20 cupcakes
adapted from: Martha Stewart
Ingredients
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
Method
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.
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
Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and cinnamon. 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!
{ 28 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!!! =]