Monday, October 13, 2014

Spiced Pumpkin Cupcakes with Cream Cheese Frosting

I love any excuse to eat cream cheese frosting. Who doesn't? It's so delicious. Coincidentally, I also adore pumpkin and so this recipe? It was a no brainer.

If you're in the mood for a deliciously moist and flavorful treat, whip these up today.

And while we're talking pumpkin, here's a few other recipes for you:

Pumpkin Spice Hot Chocolate
Pumpkin Bread
Pumpkin, Oatmeal and Chocolate Chip Cookies
Super Simple Chocolate Pumpkin Cake Pops
Chocolate Cream Cheese Pumpkin Roll
Chocolate Chip Pumpkin Bread
GIANT Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Brownies
5 Ingredient Chocolate Caramel Muffins
Pumpkin Chocolate Chip Bundt Cake
Pumpkin Chocolate Chip Muffins

Spiced Pumpkin Cupcakes with Cream Cheese Frosting
Yield: 12 cupcakes

1 1/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
Small pinch (about 1/8 teaspoon) cloves
Small pinch nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter, softened to room temperature
1/2 cup buttermilk (or whatever milk you have mixed with 1/2 tablespoon white vinegar)
2 eggs
1/2 of a 15oz can of pumpkin puree
1 cup white sugar
1 teaspoon vanilla

For the Frosting:
1 8oz package reduced fat cream cheese
1 stick unsalted butter, softened to room temperature
5 cups powdered sugar
2 teaspoons vanilla
Pinch of salt

Preheat oven to 350.

In a bowl, mix flour, salt, baking soda, pumpkin pie spice, cinnamon, nutmeg and cloves. Set aside.

In a stand mixer, combine butter and sugar. Add pumpkin, eggs, vanilla and buttermilk. Combine well. Add in dry ingredients. Combine until mixed.

Fill muffin tins 3/4 of the way full. Bake 22-27 minutes or until just done. Let cool completely.

For the frosting: In a large bowl, using a hand mixer, combine butter and cream cheese throughly. Add vanilla, salt and powdered sugar. Combine.

Top cooled cupcakes with frosting.

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