Pumpkin Cupcakes with Cream Cheese Icing
Total Time: 1 hourYield: 12 Cupcakes
Source: patentandthepantry.wordpress.com
Category: Dessert
Ingredients
1 cup Flour1⁄2 teaspoon Baking Soda
1⁄2 teaspoon Baking Powder
1⁄2 teaspoon Salt (coarse)
1⁄2 teaspoon Ground Cinnamon
1⁄8 teaspoon Ground Nutmeg
1⁄2 teaspoon Ground Ginger
1⁄8 teaspoon Ground Allspice
1⁄2 cup Brown Sugar
1⁄2 cup Sugar
3⁄4 cups Unsalted Butter
2 whole Eggs
1 cup Pumpkin Puree
4 ounces Cream Cheese (room temperature)
1 1⁄2 cup Powdered Sugar
1⁄2 teaspoon Vanilla Extract
Directions
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices.
- In a large bowl, whisk together the 1/2 cup of butter melted and cooled, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.
- Line the cupcake pan with liners and fill each about three quarters with batter.
- Bake until tops spring back when touched and a toothpick comes out clean, about 20-25 minutes. Rotate the pans if needed. Transfer to wire rack. If making mini cupcakes bake for only 15 minutes.
- For the icing, beat 1/4 cup softened butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Let cupcakes cool completely before icing.