Thanksgiving is only a couple of weeks away, so I'll be posting some of my favorite recipes and would love to hear about your favorite Thanksgiving recipes too! I had to start with a pumpkin recipe, because as many of you already know, I Love Pumpkin! Here is my pumpkin bread recipe transformed into a cupcake recipe, with yummy cream cheese frosting. Enjoy!
Pumpkin Cupcakes with Cream Cheese Frosting
- 2 cups canned pumpkin
- 2/3 cup oil
- 2 cups granulated sugar
- 1/2 cup milk
- 2 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1/4 tsp. each – ground cloves, nutmeg, and ginger
- 1/2 tsp. salt
- 8 ounces cream cheese, at room temperature
- 4 Tbsp. butter, at room temperature
- 4 cups powdered sugar
- 1 tsp. vanilla extract
Preheat oven to 350F degrees. Line muffin pan with 24 cupcake liners. In a medium bowl, stir together pumpkin, oil, sugar, milk, and vanilla. Sift in the flour, baking soda, baking powder, salt, and spices. Gently whisk by hand until just combined, don’t use an electric mixer or over mix the batter as it may become too gummy. Fill liners with 1/4 cup batter (cups should be approximately 2/3 full). Bake for 22 to 24 minutes, or until toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely before frosting.
In a medium bowl, mix together cream cheese, butter, and vanilla. Gradually add powdered sugar, mixing well until it’s all incorporated.