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Pumpkin Cupcakes with Cream Cheese Frosting

Saturday, October 26, 2013

Recipe adopted from gimme some oven (cupcake) and Mel's Kitchen Cafe (frosting).

With Halloween less than one week away, I thought it was only appropriate for me to continue taking advantage of pumpkin season.  My third pumpkin creation this fall (after Pumpkin Monkey Bread and Pumpkin Cheesecake) just so happens to be yet another dessert.  [Side note:  If you're looking for a savory way to use pumpkin, try out my Pumpkin Risotto].  I ended up going with a different recipe for the cream cheese icing after trying out many different versions.  Although the ingredients are nearly the same for each recipe, the specific amounts really key.  My new go-to recipe has the perfect flavor, consistency, and texture.

INGREDIENTS:

Cupcakes:
2 cups pumpkin purée
2/3 cup vegetable oil
14 ounces (~2 cups) sugar
1/2 cup milk
2 teaspoons vanilla extract

11 7/8 ounces (~2 1/2 cups) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt

Frosting:
8 ounces cream cheese, softened but still cool
5 tablespoons unsalted butter, softened but still cool
1 tablespoon sour cream
1/2 teaspoon vanilla extract
4 1/2 ounces (~1 cup plus 2 tablespoons) powdered sugar

DIRECTIONS:

Preheat the oven to 350° F and line cupcake pans with 24 cupcake liners.

In a large bowl, whisk together the pumpkin, oil, sugar, milk, and vanilla.  In a medium bowl, sift together the flour, baking powder, baking soda, spices, and salt.  Add to the wet ingredients and stir by hand until the dry ingredients are fully incorporated.  Add roughly 1/4 cup of the batter to each cupcake liner.  Bake for 22 minutes, or until an inserted toothpick comes out clean.  Remove the cupcakes from the cupcake tin and let cool on a wire cooling rack.

For the frosting, add the cream cheese, butter, sour cream, and vanilla to a stand mixer bowl, and beat on medium until any lumps are gone.  Add the powdered sugar and beat on low until uniform.

Once the cupcakes have come to room temperature, ice and enjoy!

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