Courtesy of the website Patent and the Pantry, I'm going to suggest that you check out the other recipes as well. Not only for their timeless appeal, but because they always turn out beautifully. So even if it's still warm where you are, help usher a little more Fall with these decadent and delightful treats. May you enjoy making these as much as the children and I do~and delight in eating them even more.
Pumpkin Cupcakes with Vanilla Cream Cheese Icing
~2 cups all-purpose flour
~1 teaspoon baking soda
~1 teaspoon baking powder
~1 teaspoon salt
~1 teaspoon ground cinnamon
~1 teaspoon ground ginger
~1/4 teaspoon nutmeg
~1/4 teaspoon ground allspice
~1 cup packed light brown sugar
~1 cup granulated sugar
~1 cup unsalted butter, melted and cooled
~4 large eggs, lightly beaten
~1 can (15 ounces) pumpkin puree
Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and beat or whisk until smooth.
Then pour in the pumpkin puree.
Due to the consistency I beat the mixture at this point.
Line the cupcake pan with liners and fill each about halfway with batter. Bake until the tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. Rotate the pans if needed. Transfer to wire rack and let cool completely before icing.
Vanilla Cream Cheese Icing
~8 oz. cream cheese, room temperature (very important that it is room temp)
~1/2 cup butter, room temperature
~3 cups icing sugar, sifted
~1 tsp. pure vanilla extract
Beat the butter and cream cheese until light and fluffy, then add the vanilla and sugar.
Once your cupcakes are cool, add the icing and watch. Them. Disappear. Seriously, friends. You'd think it was magic! These cupcakes certainly do seem to cast a spell on people
Happy Wednesday, y'all! Have a very sweet day.