Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

24 Oct

Confession time: I really don’t like help when I’m baking. It kinda stresses me out. BUT, the kids love to help. Quite the quandary, right?

Well, Max really wanted to make these cupcakes and so did I, so with the help of Jasper, we (I) put away the stress and we got down to business.

Max’s main job was reading the recipe for me while we were gathering and dumping ingredients. Jasper loves to dump so that was his main job, but he had to take turns with Max.

Ingredient gathering begins! (Please ignore mess in the corner. Real life.)

Flour in medium bowl, spices, baking powder and soda, and salt in small bowls.

Sugars and oil in bowl of stand mixer.

Sugars didn’t really cream up as original recipe stated. It looked more like a granita-type texture. I think if softened butter was used instead of oil, the texture will be more light and fluffy.

After the addition of the eggs: batter is very loose.

Mixing it up! Pumpkin and milk were added as was the flour.

Tips: When the kids are near the running stand mixer, keep a keen eye on them. Remind them: no fingers in there! Also, moms with little girls, make sure to tie their hair back or keep them far back from the spinning beaters! Safety First, Friends!

Tins getting ready for the cupcake batter!

Frosting! I was left on my own to make the frosting, so somehow didn’t get many pics of it. Trust me though, this stuff I can eat with a spoon! So creamy and delicious!

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Recipe from Nancycreative.com

Makes 22-24 cupcakes

For the cake:

2 1/4 cups all purpose flour

1 teaspoon each cinnamon, ginger, allspice and nutmeg

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup vegetable oil

1 cup granulated sugar

1/3 cup brown sugar, loosely packed

2 eggs

3/4 cup milk (I used 2%)

1 can (15 oz) of pure pumpkin, Not pie filling

Preheat oven to 350* and line two muffin tins with paper cups.

Mix flour, spices, baking powder and soda and salt into medium bowl. Set aside.

In bowl of a stand mixer (or if you have a hand mixer in a large bowl), add oil and sugars. Beat until well combined. Add eggs one at a time, incorporating after each addition. Add milk and pumpkin, blend. Add flour mixture and combine.

Fill muffin cups 2/3-3/4 full. My mix made 24 cupcakes with a bit leftover. I filled some of the cups a little more than 2/3 full. Bake for about 20-22 minutes, or until a toothpick inserted into center of cupcake comes out clean. Cool cupcakes in pan for five minutes, then remove and cool completely on wire rack.

For the Cinnamon Cream Cheese Frosting:

1 8 oz. bar cream cheese, softened

1/2 stick (1/4 cup) butter, softened

1 teaspoon cinnamon

1 teaspoon vanilla

4 cups powdered sugar

While cupcakes cool, blend butter and cream cheese in stand mixer (or with a hand mixer) until smooth. Add vanilla and cinnamon. Blend well. Add powdered sugar one cup at a time, blending well after each addition.

When cupcakes are completely cool, frost cupcakes.

Refrigerate cupcakes until ready to serve.

(Kanto)

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One Response to “Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting”

  1. Sophia October 24, 2012 at 10:24 am #

    Can’t wait to try!

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