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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]
Hi,
Just had a question- how long do they keep for? I want to make them for work and I was thinking of making the cupcakes the night before, the icing that morning?
Thanks!
They should keep for at least 2 days in the refrigerator, so that should be fine.
– Jamie
Made these yesterday and they are perfect and delicious! I totally thought the spices were going to be too much…not at all! The cupcakes are moist the frosting isn’t over powering. A beautiful combination! Plus, I made them for a church function and got rave reviews from everyone who had one. This recipe is a keeper! Thank you for sharing!
Kathy-
Thank you so much! It’s wonderful to hear that they were such a hit! Thanks for stopping in to share. Have a great day!
-Jamie
You had me at “cinnamon cream cheese frosting”! These were sooooo good and a great subsstitute for a pumpkin roll up. Thansk for the great recipe!!
J
You’re very welcome! I’m in love with the frosting too! Have a fantastic day and thank you so much for following MBA!
-Jamie
Made these cupcakes last night for a fundraiser dinner.
OMG, they’re fab! I did tweak the recipe a bit, added some ground clove to give it a kick. As well as adding a bit more other spices. They turned out beautifully!
Nikki-
It’s wonderful to hear that you enjoyed the recipe so much! Thank you for coming back to share, and thank you for following MBA!
-Jamie
Made these with a friend 2 weeks ago. INCREDIBLE!!!!!!! We doubled the recipe and ended up with around 60 cupcakes which was okay because they went fast! I sold them at school and made at least $20 in a day. Also brought them to my cousin’s birthday party nearly a week after making them and they were still just as good. Favorite cupcake recipe yet!
Krystina-
Wow! That’s wonderful to hear! I’m so happy that they were such a hit. Have a lovely day!
-Jamie
Would it make a difference if I mixed the batter with my kitchen aid or is it best to whisk it by hand?
Malaika-
You can use a mixer for the batter as well, just make sure to mix it lightly until all combined. If it’s over mixed the cake won’t rise as much. Thank you so much for following MBA and have a fantastic day!
-Jamie
I just made these tonight as a test run for my Bake Sale for No Kid Hungry in a couple of weeks! The verdict: this recipe definitely made the cut. Moist, tasty cake and silky frosting with a warm cinnamon note = winner!
Lauren-
I am so glad to hear they worked out so well for you – and for such a good cause! Have a great weekend. Thanks so much for stopping by.
-Jamie
Can these be made with an egg substitute? What would you recommend?
Deborah-
I have never attempted this recipe with an egg substitute, so I cannot attest to the final product. If you attempt it, let me know how it goes. Have a great day!
-Jamie
@Deborah, I made these today with aquafaba and they turned out perfectly! I substituted the 4 eggs with approx. 10 tablespoons of aquafaba. I know this is such an old comment but maybe someone will find this info useful. :) Thank you for the recipe, Jamie!
Thanks so much for your feedback, Katja!
I made the batter and didn’t have all the spices but I put it in my donut maker and the recipe created perfect plump pumpkin spice donuts. yummmmmm. Oh and I made it gluten free by using the Gluten Free All Purpose Flour from Trader Joes. They were light and moist and tasty. I traded your 2 cups of All Purpose flour for exactly 2 cups of the Gluten Free flour mix,
Nikki-
Yum, pumpkin donuts! I feel like I need those in my life. Thanks so much for stopping in to let us know your experience with the recipe and have a great day!
-Jamie
I just made these cupcakes for a girls luncheon. While baking these my house smelled like fall. I love the smell of fall. I made mini’s and at the luncheon the girls couldn’t stop popping these in their mouths. They were so good. Thank you for posting this recipe. I’ve added the link on my Facebook page so you may be getting more compliments and visits :)
That’s fantastic news! Thank you so much for stopping in to share, and have a wonderful day!
-Jamie
What is the drizzle ontop?
Cheryl-
There isn’t a drizzle on top of these cupcakes, just frosting. I hope this helps.
-Jamie