Pumpkin Spice Cupcakes with Cream Cheese Frosting

I’m back and I made cupcakes.

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Not that it really matters because how many people were following this thing anyway? 😉

Any who, life has changed drastically since my last post. I moved out of Buffalo and landed my first professional dance job(woohoo).  I’m currently residing in Upstate New York with one of the greatest friends a girl can find…and on Craigslist I might add.

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That’s us. Who knew Craigslist could help you find really amazing friends in a new city?

Life is swell for me and I can’t complain. I especially can’t complain because my favorite season is starting and that means all things pumpkin!

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I made these babies yesterday for our neighbor because he cooked us dinner. Dinner was great and so were the cupcakes!

RECIPE (makes 1 dozen cupcakes)

  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • a pinch of allspice
  • 2 large eggs
  • 1 cup of canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup extra virgin olive oil
  • mellocreme pumpkins for decoration

CREAM CHEESE FROSTING:

  • 4 oz of 1/3 less fat cream cheese (room temp.)
  • 5 tbs of unsalted butter (room temp.)
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tbs milk (if needed)

DIRECTIONS:

  1. Preheat oven to 350 degrees F. Line a cupcake tin with cupcake liners
  2. In a medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and allspice. Set aside.
  3. In a larger bowl, whisk together eggs, pumpkin, sugars, and oil. Add the dry ingredients and stir until smooth and incorporated.
  4. With a 2 1/2 inch ice cream scoop, fill cupcake liners to 3/4 of the way full with batter.
  5. Bake cupcakes in the oven for 20-25 minutes or until inserted toothpick comes out clean.
  6. Let cool while you make the frosting.
  7. For the frosting: In a stand mixer, beat together cream cheese and butter until whipped. Slowly add the powdered sugar and continue to beat until fluffy. Add a little bit of milk if necessary.
  8. Pipe frosting onto cooled cupcakes, decorate, and enjoy!

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2 thoughts on “Pumpkin Spice Cupcakes with Cream Cheese Frosting

  1. Pingback: Killer Salted Caramel Chocolate Chip Cookie topped Dark Chocolate Cupcakes | MargeBakes

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