November 11, 2010
Pumpkin Cupcakes with Spiced Cream Cheese Icing
1 cup sugar
2/3 cup butter, softened
2 tsp. vanilla
15 oz can of pumpkin
1 1/2 cup flour
1 tsp. baking soda
1 teaspoon cinnamon
1/4 teaspoon of nutmeg
8 oz. package of cream cheese
2 cups of powdered sugar
1 tablespoon vanilla
1 1/2 teaspoon of apple pie spice (or cinnamon, nutmeg, clove, and allspice)
Pecans or pecan pieces
Heat oven to 350 F degrees. In a bowl combine butter, sugar and 2 teaspoons of vanilla. Beat at low speed, scraping sides often, until light and fluffy.
Add on egg at a time until creamy.
Add in the can of pumpkin and mix well.
In a separate bowl combine flour, baking soda, cinnamon, and nutmeg.
Add the pumpkin/butter mixture to the dry ingredients, incorporate thoroughly.
Scoop into a cupcake liner for it to be 3/4 full; I like to use an ice cream scoop - works great!
Bake for 25 minutes or until inserted toothpick comes out clean. Cool completely.
In a small mixing bowl, combine cream cheese, powdered sugar and vanilla. Beat until fully incorporated and smooth, then add in the spices at the last and mix in thoroughly.
Let the cupcakes cool completely, and place the icing in the refrigerator for about 20 minutes. Pipe or spread the icing onto the cooled cupcakes. Top with a pecan or pecan piece. Eat up and enjoy! Makes 18 cupcakes