Pumpkin Cupcakes

17 ingredients
11 steps

Ingredients

  • FOR THE CUPCAKES:
  • 1-1/2 cup Self-Rising Flour
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoons Ground Ginger, Cloves And Nutmeg
  • 1/2 teaspoons Salt
  • 3/4 cups Granulated Sugar
  • 1/2 cups Unsalted Butter, Room Temperature
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 cups Pumpkin Puree
  • _____
  • FOR THE CREAM CHEESE FROSTING:
  • 4 ounces, weight Cream Cheese, Room Temperature
  • 2 Tablespoons Unsalted Butter, Room Temperature
  • 1/2 teaspoons Pure Vanilla Extract
  • 2 Tablespoons Powdered (Icing) Sugar
  • Chopped Or Whole Nuts (optional, To Sprinkle On Frosted Cupcakes)

Directions

  1. 1
    Preheat oven to 350 degrees F (177 degrees C). Place a rack in the middle of the oven. Line muffin cups with paper liners.
  2. 2
    1. In a bowl, sift the dry ingredients (flour, ground spices and salt).
  3. 3
    2. Using an electric hand or stand mixer, cream sugar and butter until light and fluffy.
  4. 4
    3. Add eggs one at the time and continue to mix till incorporated. Throw in the vanilla extract.
  5. 5
    4. With the mixer on low, add the flour and pumpkin puree, in three additions, ending with the flour.
  6. 6
    5. Using an ice cream scoop, fill the muffin cups evenly with the batter.
  7. 7
    6. Place in the oven and bake for about 18-20 minutes. Place on a wire rack to cool.
  8. 8
    Now onto the frosting-the best part, if you ask me.
  9. 9
    1. With a hand mixer, beat cream cheese, butter, vanilla extract and confectioner's sugar until smooth and fluffy.
  10. 10
    2. Using a piping bag, pipe the frosting on the cooled cupcakes.
  11. 11
    3. Sprinkle with your favorite chopped or whole nuts. In my case, I love whole pecans.

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