pumpkin cupcakes with cream cheese frosting

I can’t get enough of fall baking, and nothing screams fall baking quite like canned pumpkin! I have been dumping it into bars, smoothies, cakes, loaves and everything else I can get my hands on — because I know that before long, I will have to move on to gingerbread, peppermint and Christmas cookies.

I was planning on making pumpkin spice latte cupcakes; however, something didn’t seem right about pumpkin cupcakes without cream cheese frosting. So I ditched the whipped cream frosting and used my absolute favorite cream cheese frosting recipe. I left the espresso powder in the cupcakes — and it added a subtle, warm flavor to the finished product. The pumpkin, cinnamon, and clove create a tickling, spicy aroma that is uniquely autumnal.


I frosted them with a cute little swirl, and garnished each one with a candy corn. I plan on bringing these to my first baking club meeting on Thursday!
What’s your favorite fall flavor?
With love, Erica

pumpkin spice cupcakes
 
2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp espresso powder
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, melted
1/2 Cup vegetable oil
4 Eggs
 
Preheat oven to 350 F. Line 24 cupcake tins with paper liners.

Whisk the flour, espresso powder, baking soda, baking powder, cinnamon,
nutmeg, cloves and salt together in a medium bowl. In the bowl of a
stand mixer fitted with the paddle attachment, combine the pumpkin, both
sugars. melted butter and the oil. Beat on medium-low speed until well incorporated
and smooth. Add the eggs one at a time, beating well after each
addition. With the mixer on low speed, add the dry ingredients in 2
additions, beating just until incorporated.

Divide the batter evenly among the liners, filling each about 3/4-full.
Bake for 18-22 minutes, or until the tops of the cupcakes spring back
when lightly pressed, and a toothpick inserted in the center comes out
clean. Transfer the pans to a wire rack and let the cupcakes cool for
5-10 minutes before removing them to the rack.

my favorite cream cheese frosting

  • 1/2 cup of shortening
  • 1/2 cup (one stick) unsalted butter @ room temp
  • 1 8oz bar cream cheese @ room temp
  • 1 Tbs. white vanilla extract
  • 2 lbs powder sugar
  • 1/2 tsp salt
  • 1 tsp white vinegar

Instructions

Cream together shortening, butter, and cream
cheese until nice and smooth. Add vanilla and vinegar into mixture and combine. Sift
together sugar and salt, and slowly add to shortening, butter &
cheese mixture. Make sure that all sugar is incorporated. Enjoy!

15 thoughts on “pumpkin cupcakes with cream cheese frosting”

    1. I use Fat Daddios 12-piece Large Pastry Tip Set from Sur La Table. Thank you so much Erika! Aren't you excited for our recipe of the month coming up! I just thought of a recipe and I am planning on baking it today!

  1. I just made these this past weekend. They tasted absolutely delicious but, the were sort of over cooked on the outside and definitely undercooked on the inside. I'm not sure where I went wrong. Any thoughts?

  2. I just made your cream cheese frosting and it was wonderful! Just wondering why the white vinegar? Also, your directions don't mention adding the vinegar so I just put it in at the end. I used one whole 1kg bag of icing sugar and it was the perfect consistency for piping. Thank you!! 🙂

    1. Thank you so much! I will fix that in the instructions. I always add a bit of white vinegar to my frostings to cut the sweetness a bit (with all of that sugar, I feel as though it needs a bit of balance). I'm glad it worked out for you 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *