Sunday, October 31, 2010

Pumpkin Cupcakes with Cream Cheese Frosting

Happy Halloween!

I hope everybody had a great Halloween weekend. I know it is too late for you to make these cupcakes for Halloween, but I think they are great for any fall event. They would be great at a Thanksgiving potluck or even with Thanksgiving dinner. If you ask Zack....they are even good for afternoon snack :)

Pumpkin Cupcakes with Cream Cheese Frosting
recipe from Baked Perfection

3/4 cup butter, melted
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon freshly grated nutmeg
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs

Preheat oven to 325 degrees Fahrenheit. Line muffin tins with paper liners.

Whisk together flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. In separate bowl, whisk together the melted butter, pumpkin puree, both sugars, and eggs. Add the flour mixture, and whisk until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Frost with Cream Cheese Frosting. Makes 15 cupcakes.

Cream Cheese Frosting
recipe from Baked Perfection

3/4 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Beat butter, cream cheese, and vanilla with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar 1 cup at a time; mix until smooth.

These cupcakes are all packaged up for a party.

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