From The Kitchen Of Rachelle Underwood

Thursday, September 23, 2010

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

OMG! TDF is all I can say about these. I made them on Sunday for a family get together, and I loved how these turned out. They are moist, and fluffy and flavorful. The spiced cream cheese frosting just finishes the whole thing off. If you don't have pumpkin pie spice, you could use cinnamon instead. I also used the nuefatchel cream cheese (1/3 less fat), and you could not tell a difference, it just allows you to eat 2 cupcakes because you are saving on calories and fat! (That's how I justify having 2....:))

These really are very good and should be made any time during the year. Some of my friends have said that pumpkin is not available at their grocery store yet. My advice is to buy several cans, and keep it in your pantry for the off season times. Who says it needs to be fall to enjoy the deliciousness of pumpkin? (Double the batch to make 24 cupcakes)

Pumpkin Cupcakes with Spiced Cream Cheese Frosting

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

1 (8oz) pkg cream cheese

1 lb powdered sugar (more or less)

1 tsp pumpkin pie spice

1/4 c butter, softened

1 tsp vanilla extract

Preheat the oven to 350 degrees. Line a muffin tin with 12 cupcake liners. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined. Divide the batter among the prepared tins and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely. For the frosting, combined softened cream cheese, with softened butter, whip together until smooth. Add powdered sugar gradually, while beating. Add vanilla, and pumpkin pie spice. Adjust the sweetness of frosting you your taste, add more powdered sugar if needed. Spread frosting on cupcakes, be generous.


Anonymous said...

I have been waiting for this recipe!!! As for the pumpkin, I heard that Libby's had major flooding at their pumpkin farms so who knows how much pumpkin will be available and at what price! Anyways, these look TDF!

Jenny Ricks said...

I will be making these for sure!!!

Anonymous said...


Rachelle Underwood said...

Good to know Lana...

Cindi said...

Oh yum! More pumpkin recipes! First your pancake recipe and now this one- I love it! Please keep them coming! :)

Rachelle Underwood said...

I will try and find more Cindi! Thanks for following!

Anonymous said...

I tried these cupcakes today for Christmas dinner and they turned out sooooooooooooo delicious! Everyone loved them! Thanks so much for sharing and please keep them coming! Would you happen to have a recipe for a good carrot cupcake?

Rachelle Underwood said...

Anonymous, I will be on the look out for a good carrot cake recipe... said...