Pumpkin Spice Cupcakes with Cream Cheese Frosting
November 9, 2011
Not a fan of pumpkin pie? Me neither. The texture of pumpkin pie freaks me out.. :/ However the texture of these cupcakes are nothing like pumpkin pie. They’re everything you would expect, light, fluffy and perfectly moist. I first made this recipe about a year ago for Halloween and Thanksgiving and they were a hit with my family (24 Hour Fitness family included.) I decided I would post these so you can try them out and include them for your Holiday festivities.
Yes, these are from scratch, and yes, they take like five more minutes than using a cake mix, but the taste and texture is going to be much better. It’s a spice cake with pumpkin puree added, and make sure you’re not adding pumpkin pie filling, just pumpkin puree which you can get at any grocery store. (I bought out Safeway’s supply!) Most of the recipes I have seen have cinnamon, cloves, allspice, etc., but I just adjusted this to have only cinnamon and pumpkin pie spice. You probably have some around if you have made a pumpkin pie before, and this is just a shortcut. I’ll include measurements for both ways.
Pumpkin Spice Cupcakes –> makes 2 dozen
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/3 cup sugar
2 cups cake flour or 1 3/4 cups all-purpose flour with 1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoon pumpkin pie spice or 1 teaspoon ground ginger, 1/2 teaspoon nutmeg, 1/8 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (mhm)
1/2 cup buttermilk (use your leftovers to make buttermilk pancakes the next morning on Black Friday!)
1 teaspoon vanilla extract
1 1/4 cups canned pumpkin puree
1. Preheat your oven to 350 degrees and line your cupcake tins.
2. In a medium bowl, whisk/sift flour, baking soda, cinnamon, pumpkin pie spice, salt, and pepper. Set aside
3. In a large bowl, cream together both sugars and butter until light and fluffy.
4. Add the eggs one at a time, scraping the bowl as needed. Add in vanilla.
5. Alternate adding the milk and the flour mixture, starting and ending with the flour.
6. Beat in the pumpkin puree until smooth.
7. The batter is ready, add to your cupcake liners and bake for 17-24 minutes, or until a toothpick comes out clean.
Cool on a wire rack and make sure you cool them completely before frosting.
Cream Cheese Frosting
1/2 cup butter, softened
6 ounces of cream cheese, softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
1. Beat together the butter and cream cheese until smooth and fluffy.
2. Add the vanilla.
3. Beat in the sugar, 1/2 cup at a time.
I used a plain circle piping tip and did a simple swirl on mine because I knew I was using cute holiday sprinkles (thanks Shirl!) but you can decorate these however you’d like. For a stiffer frosting you’ll need more sugar. Also, if you want to double the batch of frosting, you can store what you didn’t use in an airtight container in the fridge for up to a week and just whip it up again for whatever you make next. I looove cream cheese frosting… :)
Whether you’re hosting Thanksgiving or Christmas dinner, or you’re a guest somewhere else, making these is easier than pie for your guests and host. No whipped cream needed, you don’t need plates and forks, no need to cut it up. That is one of the things I love about cupcakes, they are self explanatory and usually more appealing to the kids as well! These cupcakes are not overly “pumpkin” and not overly “spiced.” They have a nice balance and are best served with a glass of something good around your favorite family or friends that you don’t get to see often enough. Oooo and would make delicious cake pops!
If you have any questions feel free to post them in a comment or email me.