{Top with pumpkin butter for extra pumpkin flavor and pretty presentation!}
{Such a delicious cupcake! This might have been my second....}
{Creamed butter, sugar and eggs}
{Whisking dry ingredients together}
{I tried to get a close up of the batter after adding the water and pumpkin because the batter will look like this! It's okay--it will work out--promise!}
{Add dry ingredients--see? It worked!}
{Fill baking cups with pumpkin batter goodness!}
{Whipped cream cheese frosting}
{I am not a very good put-frosting-on-the-cupcakes-prettily person. I can put it in a bag and squeeze it out sorta okay--we all can't be great at everything}
One year ago: Apple-Cranberry Bars
Pumpkin Cupcakes with Cream Cheese Frosting
Makes 16
1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup milk
Frosting:
8 ounces cream cheese, room temperature
1 stick butter, softened
1/2 teaspoon vanilla
Pinch of salt
1/2 to 1 cup powdered sugar
Pumpkin butter (optional)
- Preheat oven to 350.
- Cream butter and sugar until light and fluffy about 2-3 minutes.
- Add eggs to creamed butter and beat until light and fluffy about 2-3 minutes.
- Meanwhile, mix all the dry ingredients in a separate bowl until combined.
- Add pumpkin, vanilla, and milk to the creamed butter mixture until well combined.
- Add dry ingredients to the wet until just combined.
- Line a muffin tin and scoop batter into cups until 3/4 full.
- Bake for 18-22 minutes or until toothpick inserted comes out clean.
- While cupcakes are baking, combine cream cheese and butter in a bowl and whip for 5-6 minutes or until light and fluffy. Add vanilla and pinch of salt, whipping for another minute. Add powdered sugar until desired sweetness is achieved. I don't like my frosting sweet so I used about 1/2 cup. Frosting should be room temperature when frosting cupcakes as it will be harder when chilled.
- Let cupcakes cool in the pan for 5 minutes.
- Cool cupcakes until room temperature and top with frosting.
- Serve.
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