Pumpkin Spice Cupcakes with pumpkin cream cheese icing
Hey! Guess what’s happening around here soon? A WEDDING!! My son, a handsome, talented and smart young man is also a very lucky fella. You wouldn’t believe how lucky he is! He has come through some amazing things in his life with relatively few scrapes. And now – oh boy – now, he is lucky enough to be marrying a gal who is as smart, talented and beautiful as he is! I am very proud and happy for both of them. I am ecstatic for me too because this means I get a new daughter out of the deal. Anyway, it is a fall wedding and the bride and groom want cupcakes rather than some old stuffy wedding cake. So – fall flavors it is. Pumpkin Spice Cupcakes with Pumpkin Cream Cheese Icing. YUM!
I am making these delicious little bites and have been practicing. You will notice that my icing abilities leave something to be desired – but fortunately – THE Sarah Uselton (I’m not just name dropping again – she is my daughter – see how lucky I am!) is coming came home from Western Carolina University and SHE knows how to ice a cupcake! WHEW! I’m off the hook. (You can see that I switched out the original photos for this post with the ones from the actual reception – in which Sarah iced the cupcakes – we DID get rave reviews on our cupcakes though – so, you should try them too!)
I will say, however, the icing is so good – that everyone around here has been dipping their fingers and spoons and stray bits of cupcake in the bowl before I could even apply any to a cupcake. (That is how it is when the teenager and all of her friends are home!) I had to beat them back with a spatula just to have enough left to put on a cupcake so that I could take a picture!!! I’m exaggerating just a little – but not by much!
I hope you enjoy these cupcakes as much as we have. Print the recipe, make a batch, share with friends and enjoy!
Let’s eat ya’ll!
If I speak in the tongues of men and of angels, but have not love, I am only a resounding gong or a clanging cymbal. If I have the gift of prophecy and can fathom all mysteries and all knowledge, and if I have a faith that can move mountains, but have not love, I am nothing. If I give all I possess to the poor and surrender my body to the flames, but have not love, I gain nothing ~ 1 Corinthians: 1-3
Pumpkin Spice Cupcakes with pumpkin cream cheese icing
Pumpkin Spice Cupcakes
Ingredients
- 3 1/4 Cups All Purpose Flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 ½ tsp. ground cloves
- 1 tsp. ground allspice
- 1 tsp. ground nutmeg
- ½ tsp. baking soda
- ½ tsp. salt
- 1 ¾ Cups granulated sugar
- 1 Cup vegetable oil
- 4 large eggs at room temperature
- 1 tbs. vanilla instant pudding
- 2 Cups of pumpkin puree or one 15 oz. can – DO NOT USE PIE FILLING
Instructions
- Preheat the oven to 350 and arrange the rack to the middle of the oven.
- Coat 12-18 wells of muffin pan with paper liners or coat well with non-stick bakers spray
- In a Large bowl (not the mixer bowl) sift together the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda and salt.
- Into the bowl of a stand mixer place the sugar and 1 cup of vegetable oil. Using the paddle attachment, beat on medium speed for about 1 minute until the sugar is fully incorporated into the sugar. Scrape down the sides of the bowl with a spatula.
- Break the eggs into a liquid measuring cup or small bowl.
- Add the eggs one at a time and beat well after each one is added.
- With the mixer on low, add the pumpkin and the vanilla pudding and beat until just combined.
- Scrape down the sides with a rubber spatula.
- With the mixer on low, add the dry ingredients slowly and beat for 1 minute until almost completely incorporated.
- Remove the bowl from the mixer and using a spatula finish mixing the ingredients, making sure to scrape down the edges again and to mix the ingredients at the bottom of the bowl.
- Fill the muffin cups to ¾ full.
- Place muffin tins side by side in the oven and bake for 10 minutes.
- Very gently, turn the pans around and bake until a toothpick inserted in the center comes out clean – about another 10 minutes.
- Allow tins to cool on a wire rack for 5 minutes and then remove the cupcakes from the pans and cool completely before frosting.
Nutrition
Pumpkin Cream Cheese Icing
Ingredients
- 4 Cups powdered sugar sifted plus additional
- 1 tsp. ground cinnamon
- ¼ tsp ground nutmeg
- 12 oz. cream cheese room temperature.
- 8 Tbs. unsalted butter 1 stick, room temperature
- ¼ Cup Pumpkin puree not pie filling
Instructions
- Set out cream cheese and unsalted butter to allow to come to room temperature.
- Sift the powdered sugar.
- Place cream cheese and butter into the bowl of a stand mixer fitted with the paddle attachment and beat on medium until fully combined and smooth – for about a minute.
- Reduce to low speed and very slowly add the sifted powdered sugar and beat for another 3 minutes until fully incorporated and smooth.
- Scrape down the sides of the bowl and make sure to incorporate the ingredients from the bottom of the bowl.
- At low speed, add the pumpkin and mix for one minute until smooth. If icing seems too loose, add more powdered sugar ¼ C at a time until desired consistency.
- Place in the refrigerator for 10 minutes and then use immediately.
Nutrition
And for my faithful readers, a post-blog cupcake bite! Here is a sneak peek picture of my dog, Spooky wearing her Halloween costume! You didn’t recognize her in her costume, did you? Spooky LOVES Halloween! We always have a big Halloween party in which the entire neighborhood (you could say, the entire town) comes over for chili, treats and hanging out. We can’t wait!
Spooky in costume
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Moxie
Friday 2nd of February 2018
Couldnt' be better!
Cheryl "Cheffie Cooks" Wiser
Friday 24th of October 2014
Puppy looks happy in Halloween garb-so have fun at the party!!! The cupcakes are "smashing" good looking!!! Love the blog, your TK Friend. Cheryl
wendi.spraker@yahoo.com
Friday 24th of October 2014
Thanks Cheryl!