Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcake with Cream Cheese FrostingWhat is one thing that will make throwing out a bad dinner and throwing in a frozen pizza better? Cupcakes! Especially the king that is piled high with rich, decadent cream cheese frosting. Sunday night I tried my hand at Pad Thai. It was truly awful. The fact that there was fish sauce in it should have tipped me off. Sweet Sam ate about half of it before asking if I would be offended if he stopped eating (at this point, I had already put the frozen pizza in because I had lasted all of three bites). Anyways, I was seriously doubting my cooking skills and was in need of a major food encouragement. Since yesterday was Maggie’s turned 19 (!!!), I had made these delicious cupcakes to take to Starkville for a little birthday happy (you can never have too much cake on your bday, or any day for that matter). Pumpkin Cupcake with Cream Cheese FrostingBy a stroke of shear genius (cough, another kitchen mishap-I’ll tell y’all what, Sunday was not my day in the kitchen), I doubled the recipe and got to keep lots for ourselves! Pumpkin Cupcake with Cream Cheese FrostingSprinkles make everything better. We got some mini-cupcake pans for a wedding gift, so I tried them out for the first time with this recipe.Pumpkin Cupcake with Cream Cheese Frosting These were so good! I had to refrain myself from putting the icing straight into my mouth. These are the perfect fall treat and I hope y’all enjoy them as much as we did!

Pumpkin Cupcakes with Cream Cheese FrostingPumpkin Cupcakes with Cream Cheese Frosting

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Recipe for Pumpkin Cupcakes with Cream Cheese Frosting

Recipe adapted from Jenna at Eat, Live, Run

Makes about 20 cupcakes (or 12 cupcakes + 20 mini-cupcakes)

Time: 1.5 hours including cooling time

What you need

Pumpkin Cupcakes

  • 2 cups all purpose flour
  • 1 15 ounce can of pumpkin
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cup packed brown sugar
  • 1 cup canola oil
  • 2 eggs
  • 4 tablespoons molasses
  • 2 teaspoons vanilla extract

Cream Cheese Frosting

  • 16 oz cream cheese
  • 2 stick butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

What to do:

  1. Preheat oven to 350˚. Grease cupcake tins or insert liners.
  2. In a bowl, combine the flours, baking soda, salt, and cinnamon. Set aside.
  3. In another bowl, stir together the canola oil, egg, pumpkin, molasses, brown sugar and vanilla. Add the dry ingredients and stir to combine.
  4. Spoon batter into prepared cupcake tin and bake for 30-35 minutes for regular cupcakes (mini-cupcakes bake for 20-25), or until light and springy. Let cool completely before icing.
  5. To make frosting, beat cream cheese, butter, powdered sugar and vanilla together until thick and smooth. Transfer icing into a pastry bag with a tip or a plastic bag with the tip cut off. Frost cupcakes and store in the refrigerator until serving.

Comments

  1. Yum!! Kitchen mishaps are bound to happen! I cracked up about Sam asking if he could stop, he is so sweet! Gotta love that frozen pizza ready as a bck up! Can’t wait to try the recipe! Sweet mags is looking good in he XO tank!

  2. gorgeous!

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