Month: November 2016

Pumpkin Spice and Everything Nice

Pumpkin Spice and Everything Nice

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Hey Friends!

We are officially in the holiday season, and everyone is going pumpkin spice crazy. I personally am not a huge pumpkin spice fan, but there are a few things that I can’t say no to, like pumpkin roll. I was asked to bring a sweet treat to my friends Halloween party and decided I would jump on the bandwagon and try making some sort of pumpkin cupcake. I wanted to make a dessert that had a similar flavor combination as pumpkin roll. After trying a few things I came up with something so good! Pumpkin spice cupcakes, with cinnamon cream cheese icing. I’m excited to share this recipe with all of you. I think I’ll make them again for Thanksgiving.

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To begin, collect all of your ingredients, preheat your oven to 350, and line your cupcake pans. Next combine your dry ingredients in a medium bowl, and set aside. After you’ve done that it’s time to combine the pumpkin puree, milk, and vanilla extract in another medium bowl. Then set it aside. Not gong to lie, I used a lot of bowls for this recipe.

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Time to move onto your stand mixer, in that bowl cream the brown sugar, sugar, and butter. Add your eggs one at a time. Once it’s thoroughly blended slowly add half of your dry mix, then your pumpkin mix. Alternate until all is combined.

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Fill each cupcake liner 3/4 full, and bake for 20-25 minutes. insert a toothpick into the middle of a cupcake, if it comes out clean they’re done.

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Remove from pan onto cooling rack. While your cupcakes are in the oven I get out my cream cheese and butter to soften. I start making the frosting while they are cooling. Begin by blending together your cream cheese and butter. I use a hand mixer for this. Add half of the confectioner’s sugar, once blended add the other half. Finish with the vanilla extract and cinnamon.

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By now the cupcakes are cool enough to frost. I use a Wilton 1M star tip, and disposable bag. After frosting I sprinkled a little bit of cinnamon on top to garnish. I am so happy with how these came out. The cake, and icing combination is delicious! Hope you enjoy.

XOXO, Linda

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Pumkin spice cupcakes

  • Difficulty: easy
  • Print

Cupcake Ingredients:

Ingredients

2 C. cake flour

2tsp. baking powder

1/2tsp. salt

1tsp. cinnamon

1tsp. ginger

1/2tsp. nutmeg

1 can 100% pumpkin puree (not pumpkin pie filling)

1/2C. milk

1C. packed brown sugar

1C. granulated sugar

1/2C. (1 stick) butter, softened

3 large eggs

Cream cheese icing Ingredients:

2  (80z. each) packages cream cheese, softened

1C. (2 sticks) butter, softened

2lbs. confectioner’s sugar

2tsp. pure vanilla extract

2tsp. cinnamon (plus extra for garnish)

Directions

Directions:

Preheat oven to 350 degrees, line cupcake pans

Mix cake flour, baking powder, salt, and spices in medium bowl. Set aside

Combine pumpkin puree, milk, and vanilla extract in medium bowl. Set aside

Cream brown sugar, sugar, and butter in stand mixer. Add eggs one at a time, mixing thoroughly.

With your mixer on low, beat in half of flour mixture, followed by half of the pumpkin mixture. Alternate until all ingredients are well blended.

Fill each cupcake liner 3/4 of the way full. Bake for 20-25 minutes.

Frosting:

Blend together cream cheese and butter with a hand mixer. Add half the confectioner’s sugar at a time. Finish with adding vanilla and cinnamon.

Ice cupcakes once they are cool, garnish with a sprinkle of cinnamon.