pumpkin cupcakes with cream cheese frosting

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This fall, I helped coordinate “Halloween Day” at the school library. One of the Halloween activities included a Halloween-themed bake sale, with profits benefitting the library. I wanted to make two batches of cupcakes for the bake sale because they are always a big hit with the students (guaranteeing profit!) One cupcake recipe I knew for sure: classic chocolate cupcakes with chocolate frosting, as they seemed appropriately “dark.” However, I was struggling to come up with another Halloween or fall themed cupcake. Dad came to the rescue! He suggested I turn my usual pumpkin bar recipe into cupcakes. Genius! I have had the intention of posting about these cupcakes…better late than never :-)

Moist and cinnamon-y with rich, finger-lickin’ good cream cheese frosting, these pumpkin cupcakes are satisfying and delectable! I enjoy how the cool, creamy, slightly sweet frosting compliments the warmth of the pumpkin cake.

Pumpkin Cupcakes with Cream Cheese Frosting recipe slightly adapted from Paula Deen at foodnetwork.com

Pumpkin Cake

  • 4 eggs
  • 1 2/3 cup white sugar
  • 1 cup canola oil (I think 1/2 cup applesauce + 1/2 cup canola oil would work great in this recipe, as the flavors of apple and pumpkin go wonderfully together. This combination would create something like Pumpkin Apple Spice Cupcakes!)
  • 1 15-ounce can pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (I haven’t made these with white-whole wheat flour, but next time, I think I will try 1 cup white-whole wheat flour + 1 cup all-purpose flour.)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon (Or 2 teaspoons of pumpkin pie spice could be used.)
1. Pre-heat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.
2. Combine the eggs, sugar, oil, pumpkin, and vanilla extract until light and fluffy.
3. Stir in the dry ingredients until thoroughly incorporated with the wet ingredients and the batter is smooth.
4. Fill cupcake tins 3/4 full with the batter.
4. Bake for 20-30 minutes, or until an inserted toothpick comes out clean.
5. Cool before frosting.
Cream Cheese Frosting
  • 8-ounce package of cream cheese or Neufchâtel cheese, softened
  • 1 stick butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
1. Beat together the cream cheese or Neufchâtel cheese and butter until combined and smooth.
2. Beat in the powdered sugar until incorporated.
3. Stir in the vanilla, mixing again.
4. Frost on cooled pumpkin cupcakes.
Enjoy!
Have a Merry Monday,
Abby
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