Simple Pumpkin Cupcakes with Cream Cheese Frosting

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Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

Processed with VSCO with a6 preset

I’ve officially celebrated my husband’s birthday for 10 years now. And oh what a joyous 10 years it has been. I like to think we’ve grown these past 10 years. Not just in age, but together in our faith, in our relationship as husband and wife, as parents. Learning as we go. Leaning into one another. Supporting each other and choosing each day to love one another. I chose him the day we said I do, I choose him today and will for the rest of my days. I could go on and on telling you a 100 reasons why I love him. But, I’ll keep it simple and sweet, he’s my person and my world is a better place with him in it.

Every year I usually make him a birthday treat and a special meal. Always something he loves of course. This year I thought I’d try something new. He’s always loved him moms pumpkin squares so I thought I would try something similar. With his birthday being in November and so close to Thanksgiving pumpkin seems like an obvious choice. I wonder why I never thought of it before. These cupcakes are light and fluffy and melt in your mouth delicious! The sweetness and tang that comes from the cream cheese frosting is literally the icing on the cake 😉 It’s super simple and comes together really quickly. The recipe should make about 12 cupcakes 

  • Cupcakes
    • 1 cup all-purpose flour
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon cinnamon
    • 1 can pumpkin puree [15 oz can]
    • 1/2 cup light brown sugar, packed
    • 1/2 cup granulated sugar
    • 1/2 cup vegetable oil
    • 2 large eggs
  • Cream Cheese Frosting
    • 12 tablespoons unsalted butter, room temperature
    • 8oz package cream cheese, room temperature
    • 3 cups confectioners sugar
  • To make the cupcakes:
    • Preheat your oven to 350 degrees. Line a standard muffin pan with paper liners. Set aside.
    • In a small bowl, add the flour + pumpkin pie spice + baking powder + baking soda, salt + and cinnamon. Whisk until combined. 
    • In a larger bowl, combine the pumpkin puree + light brown sugar + granulated sugar + vegetable oil + eggs. Whisk until combined. 
    • Add the flour mixture to wet ingredients and stir until just combined. 
    • Fill each of the muffin cups about 3/4’s of the way up. 
    • Bake for about 20 min or until a toothpick comes out clean. Remove cupcakes from muffin cups and place on a wire rack to cool completely. 
  • To make the frosting

    • In the bowl, beat the butter and cream cheese with an electric mixer for about 2 minutes on medium speed or until light and fluffy. 
    • Turn the mixer down to low speed and gradually add the confectioners sugar. Beat until just combined. 
    • Turn the mixer on medium- high speed and beat until the frosting is light and fluffy – about 1 minute. 
    • Frost the cooled cupcakes and enjoy! 

 

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