Tuesday, November 29, 2011

Pumpkin Cupcakes

Better late than never right? It's still November, which means it is still pumpkin season. The last pumpkin recipe of the year, pumpkin cupcakes or cake.. whatever you prefer. This cake is so moist and flavorful.. just make it today before you get the christmas flavor craving. Here's what you'll need
Oil, sugar, eggs, vanilla, flour, cinnamon, salt, baking soda, baking powder, and of course, pumpkin. In a large mixing bowl, combine eggs and sugar
Beat together until combined. Add vanilla and oil
Mix it all together; add in all your dry ingredients
Stir on low speed until just combined. Now its time for the pumpkin
Stir it in until well combined, but being careful not to overmix. Scoop batter into lined cupcake pans
Pop those babies out of the pan and let cool completely. While cooling prepare the cream cheese frosting. Here's the step by step frosting recipe that we've made many times before
If you want to change it up a little, you can make cinnamon cream cheese frosting. The only difference is adding a little cinnamon when you add the powdered sugar. Simple as that. Frost and decorate with those little pumpkin candy corns.. which is optional, I just wanted an excuse to buy them :)
Store these in the fridge.. enjoy you're last pumpkin fix for a while and happy late Thanksgiving! 

Pumpkin Cupcakes
1 cup sugar
2 eggs
2 tsp. vanilla
1/2 cup oil
1 cup flour
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 heaping cup pumpkin

In a large mixing bowl, combine eggs and sugar; beat together. Add vanilla and oil, mixing until well combined. Stir in the dry ingredients on low speed until just combined. Dump in the pumpkin and stir, being careful not to overmix. Scoop into mini lined cupcake pans. Bake at 350 degress for about 10-15 minutes. Cool in pans for a couple of minutes. Remove from pan and cool completely. While cooling, preare the frosting.

8 ounces cream cheese, almost room temp.
1/2 cup unsalted butter, soft
2 tsp. vanilla
3 3/4 cups powdered sugar
1/2-1 tsp. cinnamon (optional)
1/2 cup finely chopped pecans (optional)

Beat together cream cheese, butter, and vanilla until fluffy. Add powdered sugar and cinnamon, if using. Beat until well combined and there are no lumps. If using pecans, fold in. Frost cupcakes and enjoy! Keep stored in fridge.

... This recipe is split in half. If you want to make a cake, double the recipe and bake in 8 inch round cake pans for 25-30 minutes or a bundt pan for 40-50 minutes. 

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