For some reason, fall just doesn’t want to happen. It has been in the 90s here and I have been dying for cold weather. Well today I finally got some cold weather and I jumped at the chance to make a yummy fall treat: Pumpkin Cupcakes!
The cupcakes: adapted version of Pumpkin Cupcakes (by Diana Rattray, About.com ) with Cream Cheese Buttercream (by Sophisticakes)
adapted Pumpkin Cupcakes (makes 24)
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk
Preheat oven to 325 F. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake for 25 minutes, or or until cupcakes bounce back when lightly touched
Cream Cheese Buttercream
2 Cups powdered sugar
1/2 Cup butter (room temperature)
1 1/2 Teaspoon vanilla
16 Ounces cream cheese
1 Tablespoon heavy whipping cream
Directions: Cream butter until it is smooth. Mix in cream cheese. Add powdered sugar 1/3 cup at a time (while mixing). Add vanilla and heavy whipping cream. Mix until mixture is completely combined.
Frost and serve!