Pumpkin Cupcakes with Cream Cheese Icing!!

1 Oct

The fall is here! Time for pumpkin treats with delicious spicy notes! And of course Cream Cheese Icing! If you want you can always add a little cinnamon into the icing too! Delicious!!

Cake

2 1/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 tsp vanilla
1/2 cup butter
1 1/3 cups sugar
2 eggs
1 cup canned pumpkin
3/4 cup milk
3/4 cup chopped walnuts

Mix wet and dry ingredients separately and then add the dry to the wet 1/3 at a time. Once mixed pour batter into a Ziploc bag and cut one corner of the bag off. pipe the batter into cupcake tins filling them about 2/3 full. Bake at 375° for 25 minutes, or until toothpick comes out clean. Frost with cream cheese frosting or whipped cream. You could even leave them plain and call them muffins.

Cream Cheese Frosting!

1 regular sized wrapped package cream cheese
1/2 kg icing sugar
Cream
2 tbsp vanilla extract

The icing sugar is an approximate guess. Just slowly add until you get the consistency that you are looking for. I have learned the hard way that if you add too much liquid you really shouldn’t try to thicken the icing up by just adding more icing sugar. The icing will become overly sweet so pour your cream slowly. It doesn’t have the same stiff peaks as butter cream but it tastes amazing!

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