Kats’ Kitchen

Pumpkin Cupcakes w/ Cream Cheese Frosting December 7, 2009

Filed under: cake — stacielk @ 10:33 am
Tags: , , ,


These cupcakes were delicious.  The pumpkin flavor in the cupcake along with the cream cheese frosting is a great combo.  I used the cupcake recipe from Sarah’s Cucina Bella.  And the cream cheese frosting from  Smitten Kitchen.  

I really hope I can impress you with my posting this month.  I realize I have been slackin’ lately.  I think the only way I get through this cold wintery season (I really enjoy the warm weather) is being able to bake as much as I want, so I’m hoping to make Christmas cookies galore along with some other side dish/appetizer recipes in the upcoming weeks!  Check back soon!  

Pumpkin Cupcakes
yields 18 cupcakes 

2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp Kosher salt
2 large eggs
1 1/2 cups light brown sugar
1/2 cup unsalted butter, softened
1 tsp vanilla extract
1 cup pumpkin puree 

Preheat the oven to 350 degrees. Line 18 cupcake cups with cupcake liners (I use a 6-cup cupcake/muffin tin and a 12-cup cupcake/muffin tin). 

Sift together the flour, baking powder, cinnamon, nutmeg, cloves, allspice and salt. Set aside. 

In a stand mixer, beat together the eggs, brown sugar, butter, vanilla extract and pumpkin puree until smooth. With the mixer on low, add the flour mixture a little at a time until fully incorporated. 

Divide the batter evenly between the cupcake cups, filling them about 3/4 full. 

Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Allow to cool for five minutes and then transfer the cupcakes to a metal rack to cool completely. Then frost the cupcakes with Cream Cheese Frosting (recipe follows). 

Recipe from Sara’s Cucina Bella 

Maple Cream Cheese Frosting 

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup (I omitted

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly. 

Recipe from Smitten Kitchen


3 Responses to “Pumpkin Cupcakes w/ Cream Cheese Frosting”

  1. Juliana Says:

    Oh! Your cupcake looks really yummie with creamcheese frosting, I made a similar recipe for our Thanksgiving dinner and was delicious…indeed it is a great combination :-)

  2. ingrid Says:

    Pumpkin cupcakes rock and more so with cream cheese frosting. The addition of maple sounds delish!

    Good luck with your baking! FYI, it’s gonna be in the low to mid 80’s today! Now I’d like it to be cooler.

  3. zusy Says:

    What an adorable cake! I’m so impressed.

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