Pumpkin Cupcakes with Cinnamon Cream Cheese Buttercream

id="recipetitle"class="fn">Pumpkin Cupcakes with Cinnamon Cream Cheese Buttercream

Another hit amongst my baking recipients of the male variety. Their reviews on this delightful cupcake were so good that it makes me wonder why I’m so chronically single. Perhaps it’s because I let them have their cake and eat it too. Never mind, puns like that are why I’m single. Let’s proceed.

INGREDIENTS

Cupcake

Sometimes I like to come back a year later and mentally bash photos like this one.

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 cup butter, softened

1 1/3 cups sugar

2 eggs, beaten until frothy

1 cup canned pumpkin

3/4 cup milk

Buttercream

1/2 cup butter, softened

1 package cream cheese, softened

4 cups confectioners’ sugar

2 teaspoons cinnamon

1 teaspoon vanilla extract

DIRECTIONS

1) Preheat oven 375°F. Combine the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg in a bowl.

2) Cream butter and sugar in stand up mixer until light and fluffy, then beat in eggs. Add in mashed pumpkin.

3) Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into paper-lined muffin pans. Fill about 2/3 full. Try using an ice cream scoop for perfect batter portions. Bake for 25 minutes, or until a tooth pick inserted in the center comes out clean. Makes 24 cupcakes.

4) Beat the butter and cream cheese together in stand up mixer. Add the remaining three ingredients and beat until smooth. Frost the cupcakes.