Pumpkin Cupcakes w/ Cream Cheese Frosting

Some of you know just how DELICIOUS the Pumpkin Cream Cheese Muffins are…if not, you need to make them and find out. Since small group was being held at our house (2 weeks ago now, bad blogger!) I decided to try a Pumpkin Cupcake that would be similar to the muffins, but with a Cream Cheese frosting…because you have to have frosting on a cupcake.  The results were quite yummy! It may be past Halloween now, but slow down folks, Thanksgiving is still weeks away so enjoy the fall & pumpkin goodness before rushing off to peppermint & eggnog everything! 😉

{Looks like late night crappy photos are all you’re getting these days…kids are my excuse for all things these days, so we’ll go with that! ;-)}

Pumpkin Cupcakes

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup butter (1 stick), softened

1 1/4 cups sugar

2 eggs, beaten

1 teaspoon vanilla

1 cup pumpkin puree

3/4 cup milk

Preheat oven to 350 degrees. Stir together dry ingredients. In mixer (or mixing bowl) beat butter & sugar until light and fluffy. Add eggs, beating well after each. Add vanilla & pumpkin. Add half of dry mixture, then milk, then other half of dry ingredients. Beat well. Using an ice-cream scoop, scoop cupcake batter into lined muffin pan. Bake 18-20 minutes or until golden brown. (Or when a toothpick is inserted, comes out clean.)

 

Meanwhile make frosting…

 

Cream Cheese Frosting

1 stick butter, softened

1 (8oz) package cream cheese, softened

1 teaspoon vanilla

1 lb. confectioners sugar

1 Tbsp. milk or  cream (or until the consistency you’d like)

Beat butter & cream cheese together until combined & smooth. Add vanilla. Add confectioners sugar slowly until incorporated. Add milk or cream and turn mixer on medium high and beat until fluffy. Top your cooled cupcakes & ENJOY!

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