Pumpkin Spice Cupcakes

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It’s fall, so it is Pumpkin everything!! I have a few pumpkin recipes on the blog including Pumpkin pie, Pumpkin muffins, Pumpkin Cream Cheese Bread and a family favourite Pumpkin Whoopie Pies. This Pumpkin Spice Cupcake recipe is a new addition to add to your fall favourites! I made the frosting a bit stiffer than my usual cream cheese frosting to help it hold better for decorating.

Pumpkin Spice Cupcakes

Cream together butter and sugar:

  • 1/4 cup softened butter
  • 1 cup white sugar
  • 1/4 cup brown sugar

The mix in:

  • 1/4 cup canola or vegetable oil

Then add and mix in:

  • 1 and 1/2 cup pumpkin puree
  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)

Sift together dry ingredients in a separate bowl:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Alternative the above dry ingredients with the milk and mix until incorporated:

  • 3/4 cup milk

Bake 350 degrees F for approximately 18-20 minutes in paper lined muffin tins. Cool and then frost. Makes around 18.

Cream cheese Frosting

  • 1/2 of a 250g pkg softened cream cheese (125g)
  • 1/4 cup softened butter
  • 1/2 tsp vanilla
  • pinch of salt
  • 3 cups icing sugar

Beat the cream cheese, butter, salt and vanilla. Then add in around 3 cups icing sugar until the frosting is the consistency you want. Frost the cooled cupcakes.

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9 Comments Add yours

  1. They look delicious! When I make cream cheese frosting, it often turns out too runny :S Your frosting looks soo good 🙂

    1. Thanks! I made this frosting a little stiffer so it would hold it’s shape better.

      1. Did you add more butter or something? I’m going to make a batch next weekend, and it would be fun to know 🙂

      2. I added the same amount of butter but more icing sugar than I usually would have. You have to work with it quickly or it does start to turn runnier if it’s handled too much. Good luck. 🙂

      3. I used less cream cheese in this recipe, only half a pkg as well which I find makes a difference for holding it’s shape.

  2. Kathleen says:

    Does this recipe work for making it a layer cake instead of cupcakes? Thanks.

    1. I haven’t used this recipe as a cake yet, but it will work as a cake. You will have the best results baking it in two 8 or 9 inch round pans or a tube pan. Enjoy!

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