{Autumn windswept} Pumpkin Cupcakes with Cream Cheese frosting

 Hello lovelies! Guess what? ITS THE FIRST DAY OF AUTUMN!!!!! Yes, today the 23rd is the first day of Autumn, my favorite season. Now I’m waiting for the leaves to change color…I mean come on…let’s get this show on the road! Scarves, chilly days, Pumpkin Spice Lattes, adorable fall boots, cozy flannels, hot chocolate, I’m in love and oh-so-ready for everything fall related. What isn’t there to love about fall?  In commemoration of today, I made Pumpkin Cupcakes. I was so excited that I even made the icing on top to look like it was “wind blown” since Autumn does tend to get quite windy. Although, I did catch a bit of a cold yesterday and felt under the weather this morning. I only lasted half of school and got picked up early. After a nice bagel, changing into my pj’s, and a nice nap, I felt much better and ready for baking.
On Sunday I made homemade Pumpkin Puree (which I will post how to do that in my next blog post). It was surprisingly easy to do, which I never expected because the thought of making homemade Pumpkin Puree sounded intimidating at first. Obviously, it was a great decision because the cupcakes turned out amazing when I used the fresh-made puree. They are very moist, with a hint of spice. I always like anything pumpkin for me to have that subtle spice factor and these cupcakes definitely delivered. The Cream-Cheese frosting on top just contrasts beautifully with the pumpkin flavor to create a perfect balance. Basically the cupcakes are delicious, perfect for fall, and as cute as a button!

Yield: 9-11 cute cupcakes
*I adapted this recipe from Joy of Baking, but I did change quite a few aspects of the recipe*

1 1/1 cups of all-purpose flour
1/2 cup of butter
1 cup of granulates sugar
1 teaspoon of baking powder
1/2 teaspoon of baking soda
3/4 cup of Pumpkin Puree (I used my homemade one, but you can use canned puree)
2 teaspoons of vanilla extract
2 teaspoons of ground cinnamon
1 teaspoon to 1 1/2 teaspoons of pumpkin pie spice
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground ginger
1/4 teaspoon of ground  cloves
a pinch of salt
2 large eggs

Cream-Cheese frosting
 4 cups of powdered sugar
1/4 cup of butter
8 oz. of cream-cheese
1 teaspoon of vanilla extract
2 to 3 tablespoons of milk (I used 1% milk)


1. Pre-heat the oven to 350 degrees and grease a cupcake/muffin pan 

2. Sift the flour, baking soda, baking powder, and salt in a medium sized bowl

3. Using a stand mixer or hand mixer, cream together the butter and sugar until it is fluffy

4. Slowly add the eggs to the butter-sugar mixture 

5. Add in the bowl of dry ingredients and the pumpkin puree into the butter-sugar-egg mixture

6.  Now you may add in the spices and vanilla extract 

7. Thoroughly mix the batter until it is creamy and thick


8. Spoon the batter into the cupcake cups, filling about 2/3 of the cups
(I made the mistake of putting a little too  much batter in the cups and the edges didn’t come out looking too pretty hahaha)

9. Bake the cupcakes for 18-20 minutes
10. Once the cupcakes have finished baking, place them on a cooling rack and let them cool for at least 20-25 minutes

11. Once the cupcakes have finished cooling, carefully take them out of the cupcake cups

To make the Cream-Cheese frosting

12. Using a stand mixer or hand mixer, cream together the cream-cheese and butter

13. Slowly pour  in the powdered sugar, milk and vanilla extract 

14. Mix until the frosting is as a thick, creamy, and fluffy consistency


15. Spread/pipe the frosting onto the cupcake tops and ENJOY!!!!!!!!!! 🙂
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