Pumpkin Cupcakes with Cream Cheese Icing

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Registered: 04-01-2002
Pumpkin Cupcakes with Cream Cheese Icing
Thu, 11-15-2012 - 3:07pm

Pumpkin Cupcakes with Cream Cheese Icing

Makes 22 cupcakes

  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 Tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 1/3 cup brown sugar, loosely packed
  • 2 eggs
  • 3/4 cup milk
  • 1 (15-oz.) can pure pumpkin puree (not canned pumpkin pie filling)
  • Cinnamon Cream Cheese Frosting (see recipe below)

Preheat oven to 350 degrees. Line 2 muffin pans (22 cups–you’ll have 2 less in one pan) with paper liners; set aside.

In medium bowl, blend the flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt; set aside.

In large bowl, blend canola oil, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, blending well after each addition. Stir in the milk and pumpkin puree and blend well. Add the flour mixture into this pumpkin mixture and stir until blended. Pour batter into muffin cups, filling each cup about 2/3 full.

Bake at 350 degrees for 20 minutes, or until toothpick inserted in center comes out clean. Cool cupcakes in pans for about 5 minutes, then remove to completely cool on a wire rack.

You can make the frosting while cupcakes are cooling…

Makes enough to generously frost all your cupcakes! Halve the recipe if you want to frost your cupcakes more lightly.

  • 2 (8-ounce) packages cream cheese (regular or light), softened
  • 1/2 cup (1 stick) butter, softened
  • 7 1/2 to 8 cups confectioner’s sugar
  • 2 teaspoons vanilla
  • 2 teaspoons ground cinnamon

Blend softened cream cheese and butter together until smooth. Add in vanilla and cinnamon, blending everything well. Gradually add confectioner’s sugar a cup at a time, blending mixture after each addition. Frost cupcakes when they have completely cooled. If you’re not serving these soon after frosting them, refrigerate until ready to serve (because of the cream cheese in the frosting).

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