Spiced Pumpkin Cupcakes Recipe
October 26, 2010
Somewhere along the lines we stop chasing after fancy things and realize that we get the most satisfaction and comfort out of the simple pleasures of life: spending time with family, reading a good book and… eating cupcakes.
It’s safe to say that during this time of the year everyone is a bit pumpkin crazy. I went to the store the other day to pick up canned pumpkin for these cupcakes and saw a sign that said “limit 4 cans per day.” Not only that but every coffee shop you turn to you find pumpkin lattes and cappuccinos and pastries. I laughed at first but then realized that I am proudly partaking in this craziness as well because quite frankly pumpkin is darn good.
I found the recipe for these cupcakes from one of my favorite blogs, Annie’s Eats. This cupcake is the ultimate pumpkin goodness, it has the perfect blend of spices that compliment the pumpkin flavor rather than overpowering it. And the cream cheese frosting is so very rich and creamy. It’s honestly one of the best frostings I have ever made. Overall it’s a great cupcake recipe to come back to again and again. Enjoy!
This recipe makes about 24-30 cupcakes.
Pumpkin Cupcakes Recipe (From Annie’s Eats)
- 2 2/3 cups of all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves (I just used allspice)
- 1 tsp salt
- 1 15 oz can of pumpkin
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 eggs
Preheat oven to 350° and line your cupcake tray with paper liners.
Sift together flour, baking soda, baking powder, cinnamon, nutmeg, allspice and salt in a bowl.
In another medium sized bowl mix together the pumpkin, sugar, brown sugar and oil with an electric mixer. Add eggs one at a time and mix well after each one. With the mixer on low add the sifted flour mixture until combined.
Fill the batter about three-quarters full in the cupcake liners. Bake for about 18-20 minutes (until a toothpick inserted comes out clean). Cool completely before you frost (about 10 minutes).
To make the frosting:
- 8 oz cream cheese
- 5 tbsp butter (room temperature)
- 2 tsp vanilla extract
- 2 1/2 cups of confectioners sugar
First beat together the butter, cream cheese, and vanilla until smooth this should take a few minutes. Then slowly add in the confectioners sugar until all of it is combined. Beat until the frosting is nice and smooth.
Decorate them however you’d like; I used chocolate sprinkles, walnuts, and crushed heath bar.