Pumpkin cupcakes with cream cheese frostingPosted: October 28, 2009
I love baking for others. So when it was time to bake for H work again, I was instructed to make something non-chocolate. Someone at his work isnt a chocolate fan (THE HORROR..LOL) and had kindly asked if I could make something non-chocolate for a change. So I knew with the Halloween/fall season upon us, I wanted to make some pumpkin cupcakes. I topped them with cream cheese frosting. These are sooo good!
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely. Top with cream cheese frosting. I dyed it orange for Halloween.