Pumpkin Cream Cheese Cupcakes

4 years ago

I came across this recipe for pumpkin cream cheese cupcakes and decided to try it out. It is the perfect blend of pumpkin and complementary spices, my favourite scent for fall!

Pumpkin Cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (180 ml) solid packed, canned pumpkin puree

Sift together dry ingredients. In a separate bowl, beat together butter, sugar, eggs, and vanilla. alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture. Then scoop the mixture into muffin tins.

Cream Cheese Frosting:
4 ounces (113 grams) cream cheese, room temperature
2 tablespoons (30 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted

Beat cream cheese and butter together until smooth. Beat in vanilla extract and confectioner`s sugar.

Optional: Garnish with pecans, walnuts or English toffee bits!
Makes 12 cupcakes.

Source link: http://www.joyofbaking.com/cupcakes/PumpkinCupcakes.html#ixzz29uHT0dUN

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