A few days after Hallowe'en, I decided to make these cupcakes. We had some leftover pumpkin in the fridge because it seems that I have been on a pumpkin baking spree (and pumpkin only comes in like, GIANT cans...what's with that?) and I wanted to use it up. Well, I'm glad I made them because they were delicious!
They have that perfect blend of fall spices that you always expect when you eat something pumpkin flavoured, and they make a perfect treat for a chilly autumn afternoon.
Pumpkin Cupcakes with Cream Cheese Frosting
Adapted from Brown Eyed Baker
Makes 16 cupcakes
For the cupcakes:
- 2 cups cake flour
- 1/2 tsp. baking soda
- heaping 1/2 Tbsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- pinch of cloves
- 1/2 cup butter, softened
- 1 1/4 cup brown sugar
- 2 eggs
- 1/2 cup buttermilk
- 3/4 cup canned pumpkin
For the frosting:
- 3 oz. cream cheese, softened
- 1/3 cup cool whip
- 1/2 cup butter, softened
- 2 cups icing sugar, sifted
- 1/2 tsp. vanilla extract
Preheat oven to 350 degrees.
Combine the cake flour with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
In a large bowl, beat the butter with the brown sugar. Once mixed, beat in the eggs, one at a time.
Add the flour to the butter mixture in 3 additions, alternating with buttermilk and ending with flour. Once combined, add pumpkin.
Pour into lined muffin tins. Bake for 17-20 minutes, or until a toothpick comes out clean. Cool completely before frosting.
While cupcakes are cooling, make the frosting. In a large bowl, beat together the butter and cream cheese. Beat in cool whip and vanilla. Sift in icing sugar, and beat until fully incorporated. Pipe or spread onto cooled cupcakes.
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