Spiced Pumpkin Cupcakes for Halloween

CLICK THE LINK BELOW TO CHECK OUT MY NEW WEBSITE!!

www.goddessofbaking.com

I have a confession to make.  I have never made cream cheese frosting.  Big mistake, because now I love it!!  My previous philosophy was cream cheese was only meant to go on bagels, but now I know its delicious on cupcakes too!   A coworker asked me to make something with pumpkin in it, so I found this recipe and wanted to do a Halloween theme.  I wasn't thrilled with the pumpkin idea at first, but I figured then I wouldn't eat them.  Big problem, these cupcakes are so good I cant stop eating them.  Even my boyfriend cringed at the idea of a pumpkin cupcake with cream cheese frosting, but after one bite, he loved it and ate the whole cupcake!  The flavor in the cupcake is amazing with all the spices and pumpkin flavor.  Its a dense cupcake, almost muffin like, and not very sweet.  The cream cheese frosting adds a rich and creamy flavor and brings everything together perfectly.  This is a perfect fall treat, and the decoration is fun for Halloween!! 

Spiced Pumpkin Cupcakes - Adapted from Annies Eats

Yield: about 24-30 cupcakes

Ingredients:
2 2/3 Cups Flour
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
¼ Teaspoon Nutmeg
¼ Teaspoon Ground Cloves
1 Teaspoon Salt
1 (15 oz. Can) Pumpkin Puree
1 Cup Sugar
1 Cup Packed Brown Sugar
1 Cup Canola or Vegetable oil
4 Eggs

For the frosting:
8 oz. Cream Cheese
5 Tablespoons Unsalted Butter, room temperature
2 Teaspoons Vanilla

3 Cups Powdered Sugar, sifted

Directions:

1. Preheat the oven to 350. Line cupcake pans with paper liners. 
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. 
3. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. 
4. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
5. Fill the cupcake liners about 2/3 full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. 
6. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
7. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. 
8. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
9. Enjoy!!

Pin It