Pumpkin is a classic fall flavor and great to serve at Thanksgiving. I love the warm orange color and the slight sweetness. One of the best ways to enjoy pumpkin is in a cupcake with a generous helping of cream cheese frosting. These pumpkin cupcakes moist and smell amazing while baking in the oven! The aroma from the cinnamon, nutmeg and all spice fills the house with a scent that is warm and comforting. It’s exactly what Thanksgiving should smell like! These cupcakes are perfect for an after school treat or a holiday dessert so go ahead and bake up a batch this fall.
Pumpkin Cupcakes with Cream Cheese Frosting
Prep: 10 mins Bake time: 25 mins Yields: 24 standard cupcakes
Ingredients:
2 C all purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
½ tsp all spice
1 C brown sugar
1 C granulated sugar
2/3 C First Street sour cream
1/3 oil
4 large eggs, room temperature and lightly beaten
2 C pumpkin puree
Cream Cheese Frosting (depending on how generous you are with the frosting you may have to double the recipe – I always do)
8oz First Street cream cheese, cold
1 stick of First Street unsalted butter, firm and slightly cold (not straight from the fridge – leave it out on the counter for about 15 mins)
1/8 tsp of salt
3 ¾ C powdered sugar
½ tsp of vanilla
Directions:
- Preheat oven to 350°.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, all spice, brown and granulated sugar.
- In a medium bowl, combine the sour cream, oil, eggs and pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients and mix with a spatula to combine.
- Line the cupcake pan with cupcake liners and divide batter evenly between the 24 cups.
- Bake on the middle rack for 20 to 25 minutes or until inserted toothpick comes out clean.
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While the cupcakes are baking, make the frosting. In a stand mixer fitted with a paddle attachment, cream the butter, cream cheese and salt. Mix until smooth then add vanilla and then gradually add the powder sugar and mix on low until combined. Do not over mix as that will incorporate too much air and the frosting will be too loose.
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Once the cupcakes have cooled, frost the cupcakes. I used a 1M Wilton tip to create the swirl on the cupcakes and then sprinkled with some coarse sugar.
Enjoy!!
Smart and Final is participating in the California Milk Advisory Board’s “Help Our Teachers, Help Our Kids” promotion. Here are the details: Students and families can help by collecting Real California milk seals from select Smart and Final First Street products. Teachers can then submit these seals to win. Each seal is a sweepstakes entry and every 100 seals will earn the teacher 25 Scholastic books or $25 school supply gift card. Each teacher entrant will receive one Scholastic book.
The California Milk Advisory Board will announce the winners February 2012, but Smart and Final will be hosting their own sweepstake (#smartandfinalsupportsSoCalSchools)! Entrants can go to www.firststreetsupportsocalschools.com and tell why their Southern California school should win. For the next three months, Smart and Final will donate $500, $300 or $200 to 3 schools of their choice. There will be 9 total winners in the course of 3 months! Good luck to you and your school!
This project has been compensated as part of a social shopper insight study for #collectivebias
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Yummm!! I have to make these! Pumpkin is my absolute favorite. Thanks for sharing!
I have been having a hankerin’ for some pumpkin cupkcakes!
Thanks for sharing!
These look divine!
cream cheese frosting is my favorite food group
Yum! Love background of the photo (the photo too:) Pumpkin and cream cheese – a great combo!
yummy yummy! dig your photos!!!
Pumpkin cupcakes always get paired with cream cheese frosting, which is honestly the only way it should be. That tangy bite really takes it home!
Lauren: I love pumpkin too! Can’t wait until you try the recipe!
Yvette: Thank you!!
Geez Louise: 🙂 I think it’s a wonderful food group!
Cheri: Thank you!! I agree – they belong together!
Erin: Thank you so much!! Trying to change it up a bit!
The Duo Dishes: so very true!! Yum!!
Perfectly decorated. 🙂
LOVE!!! This look amazing. So glad I found your blog!
Jesica @ Pencil Kitchen: Thank you!! I love that tip! (Wilton 1M)
Heather @ A Sweet Simple Life: Yay! I’m glad you found us too! Take care and thank you!
Hey Quyen and Derrick, your Pumpkin Cupcake is a Recipe Guessing Game on Knapkins. Think your friends can win? http://www.knapkins.com/guess_games/997?source=blog
Show your foodie love and vote here http://www.knapkins.com/duel?dish=14050
I so love how you beautifully captured these cupcakes! Cute as a button!
Kathy Diaz (found baking): Thank you!!! Hope 2012 is treating you well so far! xoxo!
Grab a can of sweet potatos, mash up well, substitute for the pumpkin and another delicious & (slightly) nutritious treat!
I went to make some pumpkin muffins a while back and found I was out of pumpkin 🙁 LOOOOVE pumpkin ANYTHING!)
Decided, after my search that I was going to give it a go with a can of sweet potatos. My children absolutely loved it, (I obviously couldn’t tell them they were eating sweet potatos at that time), my husband said it was even moister than the pumpkin muffins he remembers me making… it was a hit all around 🙂
Colleen: Thank you for sharing your subsitute! Sweet potato cupcakes sound so good, especially with the cream cheese frosting!
oh no, i’m glad that i found this, but also not, because now i have no chance at a diet