Pumpkin Spice Cupcakes

There are two  flavors that scream FALL to me! Apple and Pumpkin Spice.  I recently started getting into making cupcakes from scratch. Honestly, I don’t know why I didn’t make them before. They really are no more difficult than baking cookies from scratch!

These cupcakes scream FALL I have made a couple batches (including about 40 for a friend’s party!) They are so moist, and the combination of cream cheese and pumpkin spice is to die for!

Pumpkin Spice Cupcakes with Cream Cheese Icing

Adapted from For The Mommas

 

Pumpkin Cupcakes

 

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon of pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup  canned pumpkin (pack it in the cup solid)

 

Cream Cheese Icing

 

  • 1 block of cream cheese (I always use the 1/3 less fat variety)
  • 2 tablespoons  unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon of cinnamon
  • 2 cups powdered  confectioners sugar (give or take)
  • Mix a small amount of  sugar and cinnamon in bowl

 

Preheat oven to 350 degrees F.

 

Directions for the Cupcakes

 

In a large bowl, sift together the flour, baking soda,  cinnamon, pumpkin pie spice, and salt.

 

In a large bowl,  cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add in the vanilla extract. Mix in the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.

 

Fill 12 muffin cups evenly with the batter using two spoons or a cookies scoop. Place in the oven and bake for about 18 – 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool. Do not frost until cool.

 

Directions for Icing

 

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Beat in cinnamon. Beat until desired consistency. Add more powdered sugar to thicken. If icing becomes too thick add a splash of milk.

 

Sprinkle cupcakes with cinnamon and sugar and let icing set.

Cupcakes are always their best on the day they are made. If you can’t make them the same day then make them the night before. Never refrigerate… they get sweaty and sticky!

Enjoy these… they are just to die for… Perhaps I should make some more!

 

 

 

 

 

 

 

 

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