Tuesday, October 9, 2007

Pumpkin Cupcakes with Cream Cheese Frosting

Moist, pumpkin-y, perfect. Sorry, no picture. I ate the last remaining cupcake without even thinking about snapping a pic.

From Domino Magazine. Makes 24 cupcakes.

  • 3 cups all-purpose flour
  • 1 tbsp., plus 1 tsp. pumpkin pie spice
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 3 cup sugar
  • 1 15 oz. can pumpkin puree
  • 4 large eggs
  • 1 cup vegetable oil
  • ¾ cup orange juice
  • Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray.
  • Sift together the flour, spice, baking soda and salt.
  • In mixer, combine the sugar, pumpkin and eggs, and mix until smooth. Add in the oil and the orange juice until the batter is smooth.
  • Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix.
  • Bake 20–25 minutes.
  • Frost with cream cheese frosting.
Cream Cheese Frosting
From the Cake Mix Doctor. Makes enough for 24 cupcakes.

  • 1 stick (1/4 c.) butter, room temperature
  • 1 8 oz package cream cheese, room temperature
  • 1 tsp. vanilla
  • 3.5 c. confectioners sugar
  • Whip together butter and cream cheese until very soft and fully mixed. Add vanilla.
  • Slowly add confectioners sugar. Mix until smooth.
  • Use pastry bag to pipe icing on cupcakes or spread with spatula.


Donna said...

I loved these cupcakes at your party. I'm going to try to make them for a tailgate.

Anonymous said...

One stick of butter = 1/2 cup.