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Pumpkin Cupcakes with Cream Cheese Frosting

Turn canned pumpkin into easy, delicious and super moist cupcakes with smoothe cream cheese frosting.

A Piece of Cake

 This cupcake is terrific! It is super moist, has just the right amount of spices and is topped with an all-time favorite cream cheese icing.  The recipe makes approximately 20 regular-sized cupcakes so if I do not need that amount (which is not too often) I freeze some and frost later.  I also have made the full amount of the frosting and freeze the remainder in a plastic bag.  I simply whip up the frosting and frost the defrosted cupcakes.  I have not experienced any loss of flavor or texture with the defrosted products.  I simple can of Libby’s PURE pumpkin and you are off!

PUMPKIN CUPCAKES

2-Cups all-purpose flour

 2-teaspoons baking powder

1-teaspoon baking soda

2-teaspoons ground cinnamon

1-teaspoon ground ginger

1-teaspoon ground nutmeg

1-teaspoon salt

4-large eggs

1-cup Canola oil

1-15ounce can Libby’s pure pumpkin

1-cup sugar

1-cup brown sugar, lightly packed

Preheat oven to 350º Line regular muffin tins with paper cups.  If you are baking with an empty cup, fill the cup with a little water to prevent the pan from burning.

Mix well all your dry ingredients together in a large bowl.  In a mixing bowl beat/combine at low speed the sugars, eggs, Canola oil and pumpkin puree. 

Add the dry ingredients and mix until just combined.  If you have an ice cream scooper, use it to add the same amount to each muffin cup. Muffins cups should be filled three-quarters full.

Bake 20-25 minutes and cool on a wire rack.

CREAM CHEESE FROSTING

2-8 ounce (Large) boxes cream cheese, room temperature

2-sticks butter, room temperature

4 to 5-cups powered sugar

1-Tablespoon milk or cream

1-Tablespoon real vanilla extract

Make sure all your ingredients are at room temperature so they will easily combine.  Using a mixer cream butter and cream cheese together, add vanilla and cream/milk.  Slowly beat in powered sugar, scraping down the sides of the bowl to insure a smooth frosting.  If you find the frosting too soft simply a bit more sugar or refrigerator until the proper consistency.

I will be happy to send you my weekly recipes via email just contact me at apieceofcake@optonline.net  On the Web at www.patokeefe.net Web site has an extensive collection of recipes with more added frequently. Need a past recipe or have a question, I will do my best to help, just email me. Enjoy!



This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

jks January 23, 2013 at 12:33 AM
Just found your wonderful recipes, thank you for sharing them.
Patricia O'Keefe January 23, 2013 at 02:23 AM
MY pleasure! make sure you go to the site www.patokeefe.net. Best, Pat

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