Monday, October 18, 2010

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

I was trying to think of some good fall cupcakes and found these. I was planning to make them in a couple of weeks but a coworker moving on, so I decided to say goodbye by making these tasty cupcakes.

I was so impressed with the flavor! I will definitely make these again...maybe later this month! The recipe is an altered Martha Stewart recipe. Give it a try.

Mixing the batter! Mmm

Fresh from the oven

Frosted for your pleasure

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting (Source)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cinnamon Cream Cheese Frosting
2 (8) ounce packages cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar (I used 1 1/2 lbs)
1 TBS ground cinnamon
2 teaspoons vanilla extract

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and cinnamon. Frost cupcakes.

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