Thursday, November 17, 2011

Pumpkin Cupcakes With Cream Cheese Frosting

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These moist pumpkin cupcakes with cinnamon and Autumn spices are topped with a smooth, maple cinnamon cream cheese frosting. The cool, creamy icing on top of the warm spiced cake makes these cupcakes so amazing! I topped them with some little pumpkins made out of spice drops for an extra festive touch.




Pumpkin Cupcakes With Cream Cheese Frosting 

Yield:  12 standard cupcakes 
For mini cupcakes, follow directions below and bake 10-12 minutes. To make a two layer cake, double the recipe and prepare batter as directed. Grease two 8" cake pans, and bake in preheated oven for 30-35 minutes. 

Ingredients 


Pumpkin Cupcakes:  
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 teaspoons pumpkin pie spice
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 1/2 packed light brown sugar 
  • 1/2 white granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
  • 8oz cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla or maple extract
  • 2 cups powdered sugar, sifted
  • 1/2 teaspoon cinnamon (optional)

Directions

Prepare Cupcakes:
Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 12 baking cups. 
In a medium sized bowl, whisk together flour, baking powder, baking soda, salt and spices. In a separate bowl, combine eggs, vanilla, pumpkin, sugars and oil. Gently mix the wet mixture into the dry mixture until just combine. Do not over mix. Fold in nuts if desired. Pour batter into prepared cupcake pan. Bake for 18-22 minutes, or until inserted toothpick comes out clean. Cool completely before frosting.

Prepare Frosting:
With an electric mixer, beat butter and cream cheese on medium speed until smooth (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla. Gradually beat in powdered sugar and cinnamon if desired. Beat on medium speed for about 3 minutes, until smooth and creamy.


Frost cooled cupcakes and top with gumdrop pumpkins.


Gumdrop Pumpkins 

To make gumdrop pumpkins, simply use orange gumdrops for the pumpkin and roll out green gumdrops into leaves, stems and vines.




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3 comments:

  1. Kimberly Young KauffmanOctober 17, 2013 at 8:45 AM

    This is by far the best pumpkin recipe I've tried yet. It is extremely moist and very flavorful. My family and friends LOVE it so much I just made it for the second time in a week. The first time I made and 8" x 3" deep cake. It took some extra time baking but boy was it worth it. Last night I made the cupcakes and I plan to fill some with a raisin filling. I am taking a Wilton Cake Decorating class so this time I modified the cream cheese recipe to use for piping. Other than that I did not make any changes to the recipes. They are delicious the way they are. I have made several of your recipes now and they are so easy to follow and so yummy. Thanks for sharing your talents!!!

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  2. Hi Kimberly,

    Thank you so much for taking the time to stop by and leave such a sweet comment! I am so glad you love the recipe! What lucky friends and family you have ;) The raisin filling sounds great! Be sure to email over some photos so I can feature you on the website and the Dollhouse Bake Shoppe page as our featured fan photo!!! Would love to see how they all turn out!

    Thanks again!

    Happy Baking,
    Lindsay Ann

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  3. Kimberly Young KauffmanOctober 17, 2013 at 7:03 PM

    Husband and friends said the pumpkin cupcakes with the raisin filling was phenomenal! Unfortunately my decorated cupcakes from class did not survive the ride home but I put together a few more real quick to post photos :-)

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