Pumpkin Cupcakes

Pumpkin CupcakesI’ve mentioned a few times how obsessed my boys are with pumpkin. And we all know where I stand on preference to pumpkin
Since the toddler has started school, Bentley and I have done a pretty good job making pumpkin muffins (we alternate between these ones and these) while he’s gone. That way he always has an after school snack or a quick on-the-go breakfast snack. Bentley has really gotten into using the hand mixers – he loves them.

A couple of weeks ago we decided to do pumpkin cupcakes instead of muffins and as you can probably guess with the sky-high frosting — these won over muffins.

The next morning when I came into the kitchen, the toddler had eaten not just one, but THREE sky-high frosted cupcakes.

Pumpkin Cupcakes
These are sooooo delicious!! I’ve made them several times and have also adapted the recipe size to make cakes. And I love how fluffy the frosting is even with the cream cheese. I’ve also adapted the frosting for other cream cheese frosting flavors. 

prep time: 30 minutes
cook time: 20 minutes
total time: 50 minutes

Ingredients:

•     1 cup all-purpose flour
•     1/2 teaspoon cinnamon
•     1 teaspoon baking powder
•     1 teaspoon pumpkin pie spice
•     1 cup pumpkin puree
•     1/2 teaspoon salt
•     1/2 teaspoon baking soda
•     1/2 cup vegetable oil
•     1/2 cup brown sugar, packed
•     2 large eggs
•     1/2 cup sugar

For the cinnamon cream cheese frosting

•     12 tablespoons unsalted butter, at room temperature
•     1/2 teaspoon vanilla extract
•     3 cups confectioners’ sugar
•     1 (8-ounce) package cream cheese, at room temperature
•     9 mellowcreme pumpkins candy, for garnis
•     1/2 teaspoon cinnamonh

Directions:

1. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
2. In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
5. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
6. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
7. Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with pumpkins candy, if desired.

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