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  • Writer's pictureNichole Daylinn

October Date Night Pumpkin Cupcakes for My Birthday!


It's my birthday month and there's nothing better I'd like to do than to get a little messy in the kitchen with you. Let's make some delicious treats so I can have the opportunity to lick frosting off your fingers! Courtesy of Just So Tasty I've found a yummy recipe for a classic fall dessert. I want to taste the extra soft, moist, creamiest frosting...off of you. *wink wink*


INGREDIENTS

Pumkin Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons cinnamon

1/2 teaspoon ginger powder

1/4 teaspoon nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup vegetable oil (or canola)

3/4 cup white sugar

1/2 cup brown sugar

2 large eggs

2 teaspoons vanilla extract

3/4 cup pure pumpkin

1/3 cup milk


Cinnamon Cream Cheese Frosting:

2/3 cup unsalted butter, softened.

6 oz cream cheese

1 teaspoon cinnamon, 1 often do 1 1/2

1 teaspoon vanilla extract

3 - 3.5 cups powdered sugar

1 - 2 tablespoons cream, as needed


INSTRUCTIONS

Pumpkin Cupcakes:

  1. Preheat the oven to 350F degrees. Line muffin pans with papers, you'll end up with about 18 cupcakes.

  2. In a medium bowl whisk together the flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt.

  3. In a large bowl beat together the oil. sugars, eggs and vanilla extract until no limps remain (about 1-2 minutes).

  4. Mix in the pumpkin.

  5. With the mixer on low-speed mix in the flour mixture about 1/2 at a time alternating with 1/2 of the milk.

  6. Spoon the batter into the prepared muffin pan, filling each about 2/3 full.

  7. Bake in the center rack of your oven for 16-19 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.

Cinnamon Cream Cheese Frosting:

  1. In a large bowl beat the butter until fluffy - about 2 minutes. Then beat in the cream cheese.

  2. Add in the cinnamon and vanilla extract.

  3. Beat in the powdered sugar about 1 cup at a time, starting with the mixer on low speed. If the frosting seems too thick, beat in the whipping cream 1 tablespoon at a time.

  4. Frost the cooled cupcakes using a flat knife or piping bag.

Notes

*Store cupcakes in an airtight container at room temperature for 2 days, or in the fridge for up to 3 days.

**Unfrosted cupcakes can be frozen and thawed in the fridge.

The pumpkin cupcakes on their own are perfection because they have a super soft crumb, rise beautifully, and a crazy delicious pumpkin cinnamon flavor. - Fiona, Just So Tasty


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