Pumpkin Cupcakes

Everyone looks forward to those familiar Fall flavors that pop up around October and are found in everything from your morning coffee to your mid-week DQ run (or is that just me?). These pumpkin cupcakes are a variation on my favorite pumpkin bread recipe that I shared previously. I make a few batches and send off to friends once a year, then enjoy a couple of loafs myself. I thought I would try making a dessert out of the recipe and the results were delicious. An easy way to upgrade your cupcakes this Fall and add some spice to your dessert options at home.

Pumpkin Cupcakes
Forks & Amusement 2011
makes 2 dozen cupcakes

2 cups sugar
1 cup brown sugar, packed
2 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1 teaspoon each nutmeg, cinnamon, ground cloves
4 eggs beaten
1 cup vegetable oil
2/3 cup cold water
1-15oz can pumpkin

4 cups powdered sugar
16 oz cream cheese (room temperature)
2 sticks of butter (room temperature)
1 teaspoon vanilla

Preheat oven 350 degrees. Line two muffin tins with cupcake molds.

Sift dry ingredients in a large bowl. Combine the wet ingredients well in a separate bowl. Fold dry ingredients into the wet, mix until smooth.

Pour batter into each mold about three quarters way full.

Bake 30 minutes, or until toothpick comes out clean. Remove from oven and set on wire rack to cool. Once able to handle, remove from pan and let cool completely on rack.

Meanwhile, beat the cream cheese and butter until smooth. Add the vanilla to combine. Then add the sugar in batches so you will not make a mess. Mix until well combined.

Frost each cupcake with a dollop of frosting and serve at room temperature. Can be made the day before, but cover in an air tight container.


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