Pumpkin Cupcakes Recipe 1

Pumpkin cupcake recipe with optional cream cheese frosting.

Pumpkin Cupcakes Recipe 1
Pumpkin Cupcakes Recipe 1

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Cup Cakes:

  • 2 1/4

    cups all-purpose flour, sift before measuring

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 3/4

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1/2

    teaspoon ground nutmeg

  • 1/2

    cup butter, softened

  • 1 1/3

    cups sugar

  • 2

    eggs, beaten until frothy

  • 1

    cup mashed cooked or canned pumpkin

  • 3/4

    cup milk

  • 3/4

    cup chopped walnuts or pecans

  • Cream Cheese Frosting:

  • 1/4

    cup butter

  • 1

    package (8 ounces) cream cheese, room temperature

  • 1

    pound confectioners' sugar, sifted

  • 2

    teaspoons vanilla extract

Directions

Cup Cakes: Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in centre comes out clean. Frost with cream cheese frosting, whipped cream, or leave plain. Makes about 24 cupcakes. Cream Cheese Frosting: Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake.

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