Here in southern Texas fall is pretty much nonexistant untill November and the only way to tell that the seasons are changing are the Christmas decarations that start showing up in the stores in September and the cans of pumpkin that finaly arrive back on the shelves at the grocery store. During this last weeks grocery store trip low and behold there they were; just in time for a baking spree this last weekend. So, in honor of the Fall we won't have, E and I decided to make these cupcakes. They truly are a little slice of heaven!!!!
For Cupcakes
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/4 tsp allspice
1 cup packed brown sugar1 cup granulated sugar
4 eggs
2 sticks butter, melted
1 15oz can pumpkin puree
Preheat oven to 350°. Prepare muffin tins with paper cups or coat with cooking spray.
In a large bowl whisk together flour, baking soda, baking powder, spices, and salt. Add both sugars slowly and whisk until there are no lumps. Set aside.
In a separate bowl beat eggs with an electric mixer until well combined and lighter in color. Add pumpkin and mix to combine. Add butter and mix again. Slowly add dry ingredients and mix until well combined.
Fill muffin cups about 3/4 full and bake for 25 minutes or until a toothpick inserted in center comes out clean. Let cool for 5 minutes in tins and then transfer to a cooling rack to cool completely.
For Frosting
8 oz cream cheese, softened
8 tbsp butter, softened4 cups powdered sugar
1 tsp vanilla
Combine all ingredients in a large bowl and mix with an electric mixer until very smooth.
This isn't a very stiff frosting so you will want to keep the piping simple if that's how you're going to apply the frosting. Slathering it on with a pastry spatula always works great too. Either way these cupcakes taste great.
Recipe adapted from www.kitschygirlsguide.blogspot.com
Enjoy!!
They were so good I put two pictures!
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