Nov. 24th, 2011

yenny2206: (Cooking is fun!)
I made these today and I have to make several batches because they were soo good and people were eating them like crazy. They are moist and delicious!

Pumpkin Cupcakes

Makes 12


1 cup of Sugar
1 cup of All Purpose Flour
1/3 cup of Vegetable Oil
2 Eggs
½ tsp of Vanilla Extract
¾ cup of Pure Pumpkin Puree
1 tsp of pumpkin pie spice
1 tsp of Baking Soda
½ tsp of Baking Powder
¼ tsp of Salt


1) Preheat your oven to 350 degrees, line a 12 piece muffin tin with liners and set aside.(Spray with non-stick cooking spray first)

2) In a large bowl, cream together the sugar, vegetable oil, vanilla, eggs and pumpkin puree. Add the dry ingredients and mix just until everything is incorporated. Don't over mix, If you do you the cupcakes will be hard and tasteless. We dont want that!

3) Using an ice cream scoop, fill the liners about 2/3 of the way full with the batter. Bake for 20 to 22 minutes or until when a toothpick inserted in the center comes out clean.

Let cool completely and frost with cream cheese frosting.

Cream Cheese Filling


4 oz of Cream Cheese, at room temperature
2 Tbsp of Unsalted Butter, at room temperature
½ tsp of Vanilla Extract
1 to 2 Tbsp of Milk
4 cups of Confectioner Sugar
*the recipe calls for 4 cups of confectioner sugar, thats too sweet so I only use 2 cups.


In a large bowl cream together the butter, cream cheese and vanilla, add the confectioner sugar and continue to whisk until it’s all incorporated.

Add the milk and whisk until everything is combined. Cover with plastic wrap for 1 hour before using.

Use this frosting to top any cupcake, cake or cookie.



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