Pumpkin Cupcakes with Cream Cheese Frosting

I promised more pumpkin recipes, didn’t I? Well, here you go…

These cupcakes scream “fall”: pumpkin, spices like nutmeg and cloves- what else could you want in a cupcake this time of year?

They’re so delicious and comforting. I just love a good pumpkin cupcake!

One problem, though: I’ve never been able to master the cream cheese frosting. I dread it when I get an order for it, actually. I’m not sure what I’m doing wrong, but it never really sets up the way I want- it’s always kind of runny. It doesn’t run off the cupcake, and it tastes delicious, but it just doesn’t pipe like I’d like.

Maybe I’m too hard on myself. Or maybe I’m just used to buttercream. Or maybe a little of both.

Regardless, these cupcakes are a delightful way to enjoy the flavors of fall. Get on it.

Pumpkin Cupcakes with Cream Cheese Frosting
Recipe from Brown Eyed Baker
Makes 32 cupcakes

Cupcake Ingredients:
4 cups cake flour, sifted
1 teaspoon baking soda
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg (I used 1/2 teaspoon ground nutmeg)
1/4 teaspoon ground cloves
2 sticks butter, room temperature
2 1/2 cups packed light brown sugar
4 eggs
1 cup buttermilk
1 1/2 cups canned pure pumpkin

Frosting Ingredients:
2 sticks butter, room temperature
12 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
3/4 teaspoon vanilla

To make the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with liners and set aside.
Sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
With an electric mixer on medium-high speed, cream together the butter and the brown sugar until pale and fluffy. Add the eggs, one at a time, beating after each addition until fully incorporated and scraping the sides of the bowl as needed. Reduce the speed to low. Alternate adding the flour mixture and the buttermilk, beginning and ending with the flour mixture, mixing just until combined.
Add the pumpkin and beat just until combined.
Fill the liners 3/4 full and bake for 15-18 minutes, rotating the pans halfway through. Let cool in the tins for a few minutes, then remove to wire racks to cool completely.

To make the frosting: With an electric mixer on medium-high speed, beat the butter and cream cheese until fluffy, about 2-3 minutes. Reduce the speed to low. Add the sugar, 1/2 cup at a time, and then the vanilla. Mix until smooth and combined, scraping down the sides of the bowl as needed.  Pipe onto cooled cupcakes.

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