I made these along with the Apple Harvest Cupcakes I posted about earlier this week. It's no coincidence that both cupcakes are topped with the same delicious cream cheese icing. I didn't have time to both bake and ice the cupcakes the day of the event. I wound up baking them the night before and then frosting them the next morning. Making one large batch of icing saved me time over making two different buttercreams. And a couple of people at the luncheon declared it the best icing they'd ever had, so apparently I made a wise choice. Sure, it could have all been exaggerated flattery, but, hey, I'll take it!
PUMPKIN SPICE CUPCAKES
for the cupcakes:
2 1/3 c all-purpose flour
2 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 c (2 sticks) unsalted butter, softened
1 1/4 c sugar
3 eggs
1 c pumpkin puree
1 tsp vanilla
1/2 c milk
for the icing:
1 c (2 sticks) unsalted butter, softened
4 oz cream cheese, softened
1 lb powdered sugar
1 tbsp vanilla
1. Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners.
2. In a bowl, sift together flour, baking powder, pumpkin pie spice, and salt. Set aside.
3. Cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in pumpkin puree and vanilla. Add 1/3 of the flour mixture and mix just to combine. Then add 1/3 of the milk and mix to combine. Continue alternating between batches of flour mixture and milk until all ingredients are incorporated.
4. Spoon batter into cupcake liners, filling each about 2/3 of the way. Bake for 20-25 minutes, or until a toothpick comes out clean. Allow cupcakes to cool on a wire rack before icing.
5. To make the frosting: beat together the butter and cream cheese, then beat in powdered sugar and vanilla. Spread onto cupcakes with a spatula or use a pastry bag and tip.
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday
What a lovely swirl on this cupcake, stunning picture. I do find pumpkin cupcakes to be exceptionally tasty and moist. I like that there is not a lot of add ins of other flavors here-sometimes the purist in me just wants pure pumpkin flavor. This definitely will satisfy that want. Yum!
ReplyDeleteLooks like you've made a tasty cupcake. Pumpkin and cream cheese were meant to be together.
ReplyDeleteMimi
Perfect Fall cupcake - so pretty. Just found your blog - it's lovely, I'm signing up to follow you :)
ReplyDeleteMary
"Sure, it could have all been exaggerated flattery, but, hey, I'll take it!"
ReplyDeleteI don't think so! Cream cheese icing is THE BEST. I mean, I like other kinds too, as I'm sure most people do, but I at least don't kid about my love for cream cheese frosting :)
I can't believe it's already autumn, though I love pumpkin and eat it year-round (ah, the joys of canned goods as good as pumpkin), it is more fun to eat it now.
picture perfect...sounds incredible n beautiful..
ReplyDeletefirst time here..love your space..
awesome recipe collection..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
I simply love all things pumpkin, these would be right at the top of my list.
ReplyDeleteI've never eaten pumpkin cupcakes, but yours looks delicious. I could never ice them as prettily as you have.
ReplyDeletePumpkin & cream cheese make the best combo! Your cupcakes look fantastic!!! I'm visiting from Miz Helen's.
ReplyDeleteI think my Grands would love these cupcakes. Thank you for sharing your recipe.
ReplyDeleteCarolyn/A Southerners Notebook
I just love this combination for your Cupcake! Thank you so much for sharing your wonderful recipe with Full Plate Thursday. Hope you have a great week end and come back soon!
ReplyDeleteMiz Helen