For me, pumpkin flavor isn’t just a “fall” flavor! I carry it through Halloween, Thanksgiving and Christmas! 🙂 You really can’t go wrong with a great pumpkin cake, pumpkin pie or pumpkin cheesecake!
Today, I’m sharing a Pumpkin Cupcake with Pumpkin Spice Cream Cheese Frosting. These cupcakes are so delicious and came out perfect! I modified the Sweet Potato Cupcake recipe I used before and I couldn’t be happier with the result!
approx. 24-26 cupcakes
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 2/3 teaspoons cinnamon
1/3 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
2 cups pumpkin puree
1 teaspoon vanilla
In a medium bowl, mix all your dry ingredients together and set aside.
In large mixer bowl, cream together butter and sugar until fluffy. Add eggs one at a time, scraping down the sides and bottom after each egg. Then add pumpkin puree and vanilla until just combined. Add dry mixture slowly until well combine.
Fill your cupcake liners to about 1/2″ from the top…these don’t raise very much past the cupcake liner.
Bake at 350°F for 18-23 mins. Let cool completely before frosting.
Pumpkin Spice Cream Cheese Frosting
12 oz cream cheese, softened
1/2 cup (1 stick) salted butter, room temp but firm
1 1/2 lbs powdered sugar
1 1/2 teaspoon vanilla
2 1/2 teaspoons pumpkin spice
Mix the cream cheese until smooth, add butter one chunk at a time. Blend until fluffy. Add vanilla. Mix in powdered sugar slowly. Lastly, add your pumpkin spice 1 teaspoon at a time until combined. Your frosting will be thick. I used a 1M Wilton tip for mine.
© The REAL Housewives of Riverton, 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s authors and/or owners is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to The REAL Housewives of Riverton with appropriate and specific direction to the original content.