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Wow, it’s December already! The last week in November got away from me… looking back, it was a week of cooking, cleaning, cooking, shopping, cooking, eating. Now that my kitchen is no longer a whirlwind and my pants will button again, I can get back to baking and blogging.
I made this recipe for a function at work; the cake recipe came as a recommendation from one of my twitter followers. If I could locate the tweet, I would give them a little shout out, but unfortunately I deleted it by accident! Thanks for the recipe, Katie!
These pumpkin cupcakes are truly delightful…they are light, flavorful and super moist. The cinnamon cream cheese frosting made them even more amazing because the flavor combination was truly harmonious. If you have any leftover pumpkin from your holiday feast, definitely give these a whirl. I guarantee you will love ‘em! Just be warned, these were a contributing factor of all my pants fitting a tad too snug. Well, that and all the damn stuffing I shoved down my face!
Have a fabulous day! Thanks so much for stopping by!
Pumpkin Cupcakes
Ingredients:
For the Pumpkin Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
For the Cinnamon Cream Cheese Frosting
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
1 TBS ground cinnamon
2 teaspoons vanilla extract
Directions:
For the Pumpkin Cake
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
For the Cinnamon Cream Cheese Frosting
1. Using a mixer, blend the butter and cream cheese together until well combined.
2. Gradually add in the confectioners’ sugar until fully incorporated.
3. Finally mix in vanilla and cinnamon.
Notes:
- I used this large French Tip from Bake It Pretty to pipe the frosting. I love this piping tip more than words can express! The site is pretty darn awesome too!
- adapted from Martha Stewart
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
[pinit]
I made these cupcakes and they were amazing! I only made half of the frosting recipe and it was enough to top all 24 cupcakes!
I made these cupcakes as written for Thanksgiving. I used this frosting instead of the cream cheese one http://tastykitchen.com/blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/. This is an excellent recipe that makes a moist, dense cupcake that keeps really well. I will pass this recipe around for sure. My new alternative to pumpkin pie. Thanks for making my Thanksgiving pretty darn nummy!
Violette-
I’m so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie
Once again thanks for a great recipie. Thank Katie for me if you get the chance. Had to go to my mother in laws for thanksgiving eve dinner as always she says to bring nothing, but as she buys her deserts I am compelled to take something home made. These cupcakes turned out very nice, so moist almost like a pie/cupcake consistency. Dug through my grandmothers old baking supplies and found a tip much like yours, I remeber helping her fill lady locks with that tip, what a great memory. Everyone loved the cupcakes, My nephew came up to me after and asked to take home the left overs, said they were the best cup cake he ever had, I was delighted, he is 16 and very picky, plus have a dozen more at home for today. Happy Thanksgiving and thanks for making mine tastier.
Carole-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie
Can I use ground nutmeg instead of fresh? Will there be a big difference? If so, where can I find fresh nutmeg at the store?
Mal-
You can use ground nutmeg; however, fresh nutmeg tends to have a much stronger taste, so you may need to adjust the amount. If you’d like to purchase fresh nutmeg it can typically be found with the other spices in the spice aisle. Good luck and I hope this helps – have a great day!
-Jamie
These cupcakes were amazing!! I did not change one thing…and they came out so moist and perfect!! It took my oven only 18 minutes to bake them. Also, I had made the cupcake part 3 days before I was going to serve them for Halloween so once they cooled I put them into a freezer zip loc bag and popped them in the freezer. On Halloween, I took them out of the freezer and removed them from the bag to defrost for 1 1/2 hours before frosting. I frosted them and put a lil candy corn pumpkin on top. I left them out at room temperature on display. They were eaten about 5 hours later and they were soooooooo moist and fresh tasting! ABSOLUTELY DELICIOUS!
Summer-
I am so happy to hear that you enjoyed the recipe! Thanks so much for stopping by and leaving your feedback. I love your freezer tip – thanks for sharing.
-Jamie
These cupcakes are so good, I’m just now baking my 3rd batch in 2 weeks! My husband’s coworkers were begging him to ask me to make more. Great recipe!
Jamie-
I am so happy to hear you enjoyed the cupcakes – thank so much for stopping by and leaving your feedback! Have a great day.
-Jamie
I love pumpkin baked goods, except for pumpkin pie oddly enough.I’ve been looking for a good pumpkin cupcake recipe and I loved these cupcakes! The only tweak I made was I used a lot less sugar in the icing because I don’t like my icing super sweet and I’m trying to cut down on added sugar (which is gonna be hard with the holidays coming up! lol.).
I brought these to work for a coworkers birthday and they were a hit! She ended up putting half of what I brought in her car so everyone at work wouldn’t finish them.
These are the best Pumpkin Cupcakes I have ever had. They literally taste just like a pumpkin pie. I also bought the large french tip and iced them the same way! I’ve never seen them iced like this, but I love it, it’s different and more elegant than the star tips that I use.
Mallory-
I am so glad to hear you enjoyed the recipe. Thanks so much for coming back and leaving your feedback. Have a great day.
-Jamie
This recipe is unbelievable! Thank you for sharing.
Just so everyone knows… THESE ARE THE BEST CUPCAKES EVER MADE! So so so so delicious! Especially the frosting!