Monday, November 4, 2013

Pumpkin Spice Cupcakes

I'm afraid to jinx it but I'll say it anyway, it's finally starting to feel like fall here in Texas! The leaves are starting to turn their beautiful fall colors and slowly starting to fall off the trees. It's not cold enough to turn on the heat but it's definitely cool enough to turn on the fire and get nice and warm in the evenings. I can't believe it's already November; I wish time would slow down just a little bit so that I could enjoy the seasons a little bit more (mainly fall). Like many of you bakers, I love pumpkin during this season but it's been a little hard for me to get into this year because its been so warm. There is one pumpkin thing I always jump on early and that's my pumpkin spice coffee creamer. The second I see it out in stores I make a purchase. Later this week I'm going to attempt to make my own but we'll see what happens. Anyway, one of my favorite fall deserts to make are these pumpkin spice cupcakes with vanilla cream cheese frosting. They are seriously amazing! I've had the recipe for a few years now and for the life of me I can't figure out where I found it but I just had to share the amazing-ness of this yummy treat!

 
What You'll Need:
 
1 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground all spice
1/4 tsp. nutmeg
1 c. pumpkin puree
1 c. sugar
1/2 c vegetable oil
2 large eggs
1 tsp. pure vanilla extract
1/2 cup chopped pecans (optional)
 
What to Do:
 
1. In a large bowl, whisk, pumpkin, sugar, oil, eggs and vanilla.
 
2. Add the flour, baking powder, baking soda, salt and spices one at a time, whisking between each addition until completely combine.
 
3. Stir in nuts.
 
4. Fill cupcake cups 3/4 full and bake at 350 (f) degrees for 22- 24 minutes.
 
 
 
For the Icing:
 
1/2 c. butter , at room temperature
8 oz. cream cheese, at room temperature
1 teaspoon pure vanilla extract
4 c powdered confectioners sugar
1tbsp heavy cream, whipping cream or milk (whatever you have on hand)
 
What to Do:
 
1. In a mixer, beat butter till creamy.
 
2. Add cream cheese to butter and beat until combined.
 
3. Add vanilla extract. Beat.
 
4. Add powdered sugar one cup at a time on medium speed until the icing begins to get fluffy.
 
5. Add heavy cream, whipping cream, or milk. Beat till combined.
 
6. Use immediately or put in refrigerator till ready to use.
 
 
 
 

2 comments:

Cathy Compeau said...

Yum! I am putting together a bloggers round up of everything pumpkin and would love to showcase your posts! You will find the details here http://apeekintomyparadise.blogspot.com/p/loading.html
Cathy =)

Karen Goodman said...

I see you've linked up this great looking recipe at the Cast Party Wednesday link party. I'd love for you to come share it on my new link party - Required Ingredient Recipe Link Party - that just went live. Every Sunday I feature a different ingredient and this week it is pumpkin.

I hope you'll stop by and share!

http://futureexpat.com/2013/11/required-ingredient-pumpkin/