Monday, October 31, 2011

Pumpkin Cupcakes & Pumpkin Frosting

Pumpkin Cupcakes
adapted from "I like You: Hospitality Under the Influence" by Amy Sedaris 
yield: 24 cupcakes 

1 1/2 sticks unsalted butter at room temperature 
1 3/4 cups sugar 
2 large eggs 
2 teaspoons vanilla 
1/2 teaspoon salt 
2 1/2 teaspoons baking powder 
2 1/2 cups flour 
1/2 cup milk 
1/2 cup pumpkin

Preheat oven to 350 degrees and grease or line a cupcake pan with paper liners.  

In a large bowl cream together butter and sugar. Beat in eggs one at a time. Add vanilla, salt, and baking powder. Add flour in three batches, alternating with the milk. Add pumpkin and mix until batter is smooth with no lumps, but do not over beat. 

Divide batter evenly among cups, and bake for 18- 20 minutes or until tops are just golden and toothpick inserted into center comes out clean. Cool on rack to room temperature before frosting.

Pumpkin Cream Cheese Frosting
yield: frosts 24 cupcakes and then some

8oz cream cheese, room temperature
1/4 cup butter, room temperature
1/2 cup pumpkin
1 tsp vanilla
6 - 7 cups powdered sugar

Cream butter and sugar until light and fluffy. Beat in pumpkin and vanilla. 

Mix in powdered sugar a little at a time, gradually increasing speed until desired consistency is reached.

This printable recipe from