Spiced Pumpkin Cupcakes with Cream Cheese Frosting


I am just going to apologize now for posting these delicious cupcakes – I am sorry for the cravings this picture creates and I am sorry for the calories that the actual cupcakes provide. Repeat after me, “cupcakes are a sometime food”.

For tips on baking visit my page YOU are a Baker. This is a Cooking with Cait kid-friendly recipe to make with kids. Adapted from recipes in Martha Stewart’s Cupcakes.

Makes about 40 cupcakes.

For the cupcakes:

4 cups cake flour

1 tsp. baking soda

1 tbs. plus 1 tsp. baking powder

1 tsp. salt (use table salt when baking, easier to incorporate than larger crystals of kosher or sea salt)

1 tbs. gr. ginger

2 tsps. gr. cinnamon

1 tsp. gr. nutmeg

1/4 tsp. gr. cloves

1/8 tsp. allspice

1 cup (2 sticks) butter at room temp.

2 and 1/4 cups packed light brown sugar

1/4 cup packed dark brown sugar

4 large eggs at room temp.

1 cup buttermilk at room temp.

1 and 1/2 cups (most of a 15 oz. can) of canned pumpkin puree

For Cream Cheese Frosting: makes about 4 cups

1 cup (2 sticks) butter at room temp.

12 oz. cream cheese at room temp.

4 cups confectioners sugar

1 tsp. vanilla extract

Preheat oven to 350 and line cupcake tins with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, salt and spices.

Cream butter, and brown sugar in the bowl of an electric mixer until light in color and fluffy. Add eggs one at a time, beating and scrapping sides of bowl until incorporated. Reduce blender speed and add flour mixture in three batches alternating with adding the buttermilk. Beat until combined. Add pumpkin puree and combine.

Fill the paper liners about 3/4 full. Bake for 15 to 18 minutes, rotating once if your oven does not cook evenly. Cool for 10 minutes on wire rack before icing.

To make the cream cheese frosting: Combine ingredients in the bowl of an electric mixer and combine until fluffy.

Frost the cupcakes generously with an offset spatula and dust with cinnamon sugar.

Cupcakes keep in the fridge up to three days (like they will last that long)! These freeze well in zip lock freezer bags. The icing will keep in the fridge up to three days. Bring to room temperature and stir before frosting.




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