Pumpkin Cupcakes with Cream Cheese Frosting

So here’s some simple math: pumpkin + cream cheese = delicious.

I know, I know, another pumpkin dessert, but can you really blame me? Hopefully this recipe is in time to make it on your Thanksgiving shopping list!

I had leftover pumpkin puree, cream cheese, and gingersnaps from my last dessert, so I decided to whip up another dessert. I just hate seeing things go to waste, and really, I just can’t pass up an opportunity to bake.

This is a slightly altered Disney Family Fun recipe, and it’s definitely kid-friendly and easy.  You can definitely make these ahead of time and refrigerate them. They’re great cold or at room temperature.

Ingredients for 1 dozen cupcakes:

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ¼ cup sour cream
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 4 ounces cream cheese
  • 3 tablespoons butter
  • 1 ½ to 2 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon milk
  • 4 to 5 crushed gingersnaps

In a bowl, combine the flour, baking powder, cinnamon, and salt. Whisk and set aside.

In another bowl, whisk together the oil and sugar. Then add the eggs, vanilla extract, and sour cream.

Add the dry ingredients to the wet. Mix until just combined.

Then add the pumpkin until thoroughly combined.

Refrigerate for 10 to 20 minutes. This allows for a puffier cupcake.

Heat the oven to 350 degrees and line a 12-cup muffin tin.

Divide the batter between the 12 liners. Bake for 20 minutes and allow to cool completely. Check out those puffed up tops.

Prepare the frosting by whisking together the cream cheese and butter. Then add the rest of the ingredients, except for the ginger snaps, together. Begin whisking slowly, but gradually build the speed until the frosting is smooth and creamy.

Frost each cupcake…

…and top with the crushed gingersnaps just before serving to prevent the crumbles from getting soggy. Enjoy.

Published in: on November 22, 2010 at 7:06 am  Leave a Comment  

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