Tuesday, May 31, 2011

Pumpkin Cupcake

I made some cupcakes for my bro-in-law for his birthday. He absolutely loves pumpkin rolls. I only really make pumpkin rolls around the fall season. So why not make it in a cupcake? I hate to toot my own horn, but I make some AWESOME cream cheese icing. I have been told so. Topping the cream cheese icing on top of the pumpkin cupcake, was the icing on the cake. Absolutely fabulous. 

Ok. Enough bragging about myself. Well, these came out surprisingly awesome. I brought some into work this weekend. I made a bunch of mini ones. They were ranked the favorites out of all the other cupcakes I made. I even ate some for breakfast! You need to try this recipe. It will be an instant hit!!!

Yummy Filling in the center! These cupcakes are SO moist and good!!


  • 2 1/4 cups all-purpose flour
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • a few pinch fulls of pumpkin pie spice
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 3/4 cup milk
  • 1 cup pumpkin puree

  • extra cinnamon for garnish

  • Directions

  • Preheat an oven to 375 degrees F. Grease 24 muffin cups, or line with paper muffin liners. (I used Jumbo Muffin Pan, and it made about 8-10 giant cupcakes!) Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  • Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  • While the cupcakes are cooling, make the frosting. Once the cupcakes are cool, frost with the cream cheese icing, and garnish with cinnamon on top.

1 comment:

Sara Hill said...

yum yum yum yum yum