October 30, 2013

Pumpkin Cupcakes with Cream Cheese Frosting

You pretty much can't go wrong with the combination of a pumpkin baked good and cream cheese frosting.  I make these every year at this time, as they're a perfect fall or Halloween treat, and I hope Chris' co-workers like them as much as we do!

The recipe comes from allrecipes.com and it's definitely a winner.  I follow the cupcake recipe exactly but have made a couple changes to the frosting.


I like to pipe the frosting (Wilton 21 tip) and decorate with candy corn and Wilton micro leaves.  Are you a fan of candy corn?  I like it in very small quantities, but unfortunately Target only had jumbo bags, so I used some extras as a plate decoration :)



Pumpkin Cupcakes with Cream Cheese Frosting
 
Prep Time: 15 minutes
Cook Time: 25 minutes


Ingredients (24 cupcakes or 96 mini)
    Cupcakes
    • 4 eggs
    • 3/4 cup vegetable oil
    • 2 cups sugar
    • 15 oz can pumpkin
    • 1 3/4 cups all-purpose flour
    • 1/4 cup corn starch
    • 4 teaspoons pumpkin pie spice
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    Frosting
    • 8 oz package cream cheese, softened
    • 3 tablespoons butter, softened
    • 2 teaspoons vanilla
    • 4 cups powdered sugar
    Instructions
    Cupcakes
    • Heat oven to 350 degrees. Line a muffin tin with cupcake liners.
    • Add eggs to stand mixer bowl and beat slightly. Then, blend in the oil, sugar, and pumpkin. In a medium bowl, stir together dry ingredients. Then, add to pumpkin mixture and beat until well blended. Portion cupcake batter into lined muffin tins, filling about 2/3 full (a large Oxo scoop works well).
    • Bake for 25 minutes or until center springs back when touched. Reduce to 23 minutes if using foil liners or 12 minutes for mini cupcakes. Place muffin pan on a wire rack to cool for about half an hour before frosting (mini cupcakes will cool more quickly).
    Frosting
    • Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes and decorate as desired.
    • I use a Wilton 21 tip to pipe the frosting and to decorate, I add candy corn or sprinkle Wilton's micro leaves.
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    2 comments:

    1. I think I used your recipe for a work party last year and everyone loved them! You're making me crave pumpkin cupcakes now. I've been eating pumpkin pie all week. I buy one bag of candy corn every year and I am usually so sick of them by the time I am almost done with the bag. Putting them on or in desserts is a much better idea than just eating them plain.

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    2. These are darling--I guess I should have picked up the fall sprinkles at Micheal's after all! I can't believe I haven't baked anything pumpkin yet :(

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