I was sick this week with a bad case of the flu and at one point lost 5 pounds in 4 hours. (TMI? Yes, but you came to me, not the other way around!)
I feel so much better now, and it is my personal goal to see if I can also gain back all 5 pounds in just 4 hours! (Kidding! But really I have a few guilt-free pounds to gain, that's for sure!)
So, I'm starting with these amazingly moist pumpkin cupcakes that have a perfect cinnamon cream cheese frosting. So easy and comforting!
(You could also serve these warm with some whipped cinnamon sugar butter instead of frosting, and call them muffins! Whatever makes you happy!)
I feel so much better now, and it is my personal goal to see if I can also gain back all 5 pounds in just 4 hours! (Kidding! But really I have a few guilt-free pounds to gain, that's for sure!)
So, I'm starting with these amazingly moist pumpkin cupcakes that have a perfect cinnamon cream cheese frosting. So easy and comforting!
(You could also serve these warm with some whipped cinnamon sugar butter instead of frosting, and call them muffins! Whatever makes you happy!)
Ingredients:
for the cupcakes:
for the cupcakes:
1 1/2 cups flour
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons pumpkin pie spice
3/4 cup butter, melted & cooled slightly
4 large eggs
2 cups pumpkin puree
1 teaspoon vanilla
for the frosting:
1/2 cup butter, softened
1 (8oz) package cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon cinnamon
Directions:
For the cupcakes: Preheat your oven to 350 degrees F.
In a large mixing bowl, whisk together the first 6 dry ingredients. In a separate large bowl, whisk together the pumpkin, eggs, butter and vanilla. Pour the wet ingredients into the dry ingredients and whisk gently until just blended.
Scoop into paper-lined muffin tins, about 2/3 full. (This recipe will make about 24 regular-cupcakes, or 48 mini-cupcakes.) Bake for 20-25 minutes for regular-sized, or 12-15 minutes for minis, until the cupcakes are set and a toothpick inserted in the center of a cupcake comes out clean.
Immediately remove from the pans onto a cooling rack, and let cool completely before frosting. (You could always serve these warm with cinnamon sugar butter for breakfast and call them muffins!!)
For the frosting: In a large bowl, with an electric mixer, beat the cream cheese and butter together until smooth and fluffy. Beat in the sugar, vanilla and cinnamon until blended. Spread or pipe on top of the cooled cupcakes!
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons pumpkin pie spice
3/4 cup butter, melted & cooled slightly
4 large eggs
2 cups pumpkin puree
1 teaspoon vanilla
for the frosting:
1/2 cup butter, softened
1 (8oz) package cream cheese
3 cups powdered sugar
1 teaspoon vanilla
1 tablespoon cinnamon
Directions:
For the cupcakes: Preheat your oven to 350 degrees F.
In a large mixing bowl, whisk together the first 6 dry ingredients. In a separate large bowl, whisk together the pumpkin, eggs, butter and vanilla. Pour the wet ingredients into the dry ingredients and whisk gently until just blended.
Scoop into paper-lined muffin tins, about 2/3 full. (This recipe will make about 24 regular-cupcakes, or 48 mini-cupcakes.) Bake for 20-25 minutes for regular-sized, or 12-15 minutes for minis, until the cupcakes are set and a toothpick inserted in the center of a cupcake comes out clean.
Immediately remove from the pans onto a cooling rack, and let cool completely before frosting. (You could always serve these warm with cinnamon sugar butter for breakfast and call them muffins!!)
For the frosting: In a large bowl, with an electric mixer, beat the cream cheese and butter together until smooth and fluffy. Beat in the sugar, vanilla and cinnamon until blended. Spread or pipe on top of the cooled cupcakes!
