When fall rolls around are you like me? Anxiously waiting for Pumpkin Spice EVERYTHING? I adore anything and everything pumpkin!!! Pumpkin spice latte’s, pumpkin pie, pumpkin bread, pumpkin spice scented candles, pumpkins in my decor…and my new favorite…frosted pumpkin cupcakes! So before pumpkin season officially ends and gives way to minter, give this delicious recipe a try! It’s got just the right amount of pumpkin, cinnamon-i-ness with a delectable, not too sweet frosting that will make your mouth so happy!
MINTER: That time of year when all things pumpkin spice ends and gives way to all things peppermint.
These cupcakes are a yummy addition to the usual desserts everyone expects for Thanksgiving and the holidays. It’s a light tasty surprise that your guests will find hard to resist! The best part? How super easy they are to make! Set them out on a pretty pedestal for an impressive presentation on your holiday table. They are light and fluffy and utterly delectable; the perfect ending to a meal where everyone has overindulged. Serve with a pot of freshly brewed coffee…perfection!
TIP: Set out eggs, butter and cream cheese early in the morning so they have time to come to room temperature. If you forget to set them out early enough; use this easy hack. Place cold eggs in a bowl and cover the eggs with very warm tap water. Wait about 5-10 minutes until the eggs no longer have the chill of the refrigerator, and they’re ready to use!
Why room temperature? What’s the big deal? Room temperature ingredients are crucial in baking. The temperature of your ingredients is what can make or break the outcome of many baked goods. Room temperature eggs, especially, play a vital role. Eggs are one of the most crucial ingredients in baking. Room temperature eggs will mix more evenly into batters and doughs, and create a nice crumb texture in cakes and other baked goods.
Start by preheating your oven to 350 degrees.
If making cupcakes, place a paper cupcake liner in each opening of a cupcake pan. If making a cake generously grease a 13X9 inch baking dish.
In a medium mixing bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 1 tsp cinnamon, ¼ tsp nutmeg and 1 teaspoon pumpkin pie spice. Set aside.
In a large mixing bowl whisk together all the wet ingredients, 3 large eggs, 1 cup oil, 1 teaspoon vanilla, 1 tablespoon pure maple syrup and 1 can pumpkin, until well combined.
Slowly whisk the dry ingredients into the wet ingredients. Whisk until the batter is smooth and there are no lumps.
Pour batter into a prepared baking dish or into individual cupcake liners to about 2/3’s full. Bake for 25-30 minutes for cupcakes or 35-40 minutes if baking in a 13X9 inch pan. Cake is done when a toothpick inserted into the middle comes out clean.
Allow cake to cool completely before frosting.
Once cooled it’s time to make the frosting.
In a stand mixer using the whisk attachment, combine the softened cream cheese, softened butter, powdered sugar and vanilla extract. Whip on medium speed until all the ingredients are combined, then turn on high and whip for 2-3 minutes until the frosting is light and fluffy. Scrape down the bowl as needed while mixing.
Frost with a generous layer of creamy, luscious frosting. YUM!
Set cupcakes out on a pedestal platter to serve and wait for the compliments to come rolling in! I bet you can’t eat just one!!!
Pumpkin Cake
For the batter:
- 2 cups all-purpose flour, sifted
- 1 1/2 cups sugar
- 1 teaspoon baking soda, sifted
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon pure maple syrup
- 3 large eggs, room temp
- 1 cup oil
- 15 oz can pumpkin puree
For the frosting:
- 8 oz cream cheese, room temp, cut into 1 inch cubes
- 1 stick butter, room temp
- 1 cup powdered sugar
- 2 tsp real vanilla extract
Preheat oven to 350˚F. Grease a 9×13 inch baking dish or line a cupcake pan with paper cupcake liners.
In a large bowl, whisk together the dry ingredients, flour, sugar, baking soda, baking powder, cinnamon, nutmeg and pumpkin pie spice.
In a second medium bowl, whisk together wet ingredients, eggs, oil, pumpkin, vanilla, and maple syrup until well combined.
Add the dry ingredients to the wet ingredients and whisk until smooth and all the lumps are gone.
Pour into cupcake liners 2/3’s full or into prepared baking dish and bake at 350˚; 25-30 minutes for cupcakes or 35-40 minutes for cake pan. Check for doneness by inserting a toothpick in the center. Cake is done when toothpick comes out clean.
Let cool completely then spread the top with frosting.
Whipped Cream Cheese Frosting
Combine cream cheese, butter, powdered sugar and vanilla in the bowl of a stand mixer. Using the whisk attachment, beat on low speed until combined, then beat on high speed for 2-3 minutes until light and fluffy, scraping down the bowl as needed.
This is a great dessert to take to a potluck. For ease of transport, grease and bake in a 13X9 inch dish. Not as pretty, but just as delicious. Be sure to give everyone the link to Nature Way because everyone will be asking you for this recipe!