Spiced Pumpkin Cupcakes

Published November 12, 2015

It’s that time of year- pumpkin everything!!! Loving it. Here is a great recipe for pumpkin cupcakes. Moist with rich spices- just wonderful. This might be a nice dessert alternative for those who aren’t as fond of pumpkin pie. You can frost them with buttercream or cream cheese frosting- I have included recipes for both.

Pumpkin Cupcakes

4 eggs, slightly beaten

3/4 c. oil

2 c. sugar- I use less

2 c. cooked pumpkin or 1 (15 oz.) can

1 3/4 c. flour

1/4 c. cornstarch

3 t. cinnamon

1 t. nutmeg

1/4 t. cloves

2 t. baking powder

1 t. baking soda

3/4 t. salt

Blend together in large bowl eggs, sugar, pumpkin and oil and set aside. In another bowl combine dry ingredients. Add dry ingredients to egg mixture and beat until well blended. Pour into paper-lined muffin tins, filling about 2/3 full. Bake in a preheated 350-degree oven for 25-30 minutes or until cupcakes spring bake when touched lightly. Cool 30 minutes before frosting. Makes 30-36. Frost with Cream Cheese Frosting or Butter Cream. I used the butter cream frosting recipe but used buttermilk.

Classic Butter Cream

1/3 cup butter

4 1/2 cups sifted confectioners’ sugar

1/4 cup milk or buttermilk

1 1/2 teaspoons vanilla extract

In a bowl beat butter or margarine until fluffy. Gradually add 2 cups of the confectioners’ sugar, beating well. Slowly beat in the 1/4 milk and vanilla. Slowly beat in remaining sugar. Beat in additional milk, if needed, to make of spreading consistency. Tint with food color, if desired.

Cream Cheese Frosting

8 oz. cream cheese

1 lb. powdered sugar

½ stick butter

2 t. vanilla

Beat together until smooth.

Posted in Cooking