Pumpkin Cupcakes

pumpkincakesI have not talked about food for a while or taken any food photos lately so I thought I would change gears and toss in a recipe for some cupcakes we made the other day. I got to operate the whisk and added a couple of sprinkles and that is about the extent of my contribution to the project.

Pumpkin Cupcakes

2 cups flour

1-teaspoon baking soda

1-teaspoon baking powder

1-teaspoon salt

1-teaspoon cinnamon

¼ teaspoon nutmeg (double)

¼ teaspoon allspice

1 cup firmly packed brown sugar

1 cup granulated sugar

1 cup melted butter (cooled)

4 large eggs, beaten

1 can pumpkin puree

Preheat oven to 350 degrees.

Combine dry ingredients in small bowl

Wisk sugar, eggs and butter together in large bowl, then add dry ingredients.

Add pumpkin puree and whisk

Fill cupcake liners ½

Bake 20-25 minutes (until tops spring back when pushed)

Remove from oven and transfer to wire rack to cool

Cream Cheese Icing

8 ounces cream cheese

½ cup butter

3 cups powdered sugar

1-teaspoon vanilla

Beat butter and cheese, add powdered sugar and beat until light and fluffy.

Frost the cooled cupcakes and add orange colored sprinkles or chopped nuts as desired.

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