Pumpkin Cupcakes
Being back in WV this past weekend completely made me go Fall crazy (as if I’m not already)! The trees have the brightest colors you can imagine on them. My home state is absolutely breathtaking and I’m so proud to be from there! With that said, I thought it was a perfect time to make some pumpkin cupcakes for the “cupcake of the month” flavor. A friend of mine made this recipe last year, but in the form of a pumpkin bar. I fell in love. She was kind enough to offer me the recipe so, naturally, I turned them into some yummy cupcakes with cinnamon cream cheese frosting! I hope you enjoy!! Thank you, Laura, for the inspiration 🙂
Pumpkin Cupcakes:
Ingredients:
4 Eggs
1 cup of oil
2 cups sugar
1 cup pumpkin puree
2 tsp salt
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
2 cups + 1 tablespoon cake flour
1 cup chocolate chips ( These make the cupcake!!)
Preheat oven to 350 degrees. Combine wet ingredients in a mixer. Place the chocolate chips in a separate bowl and add 1 tablespoon of flour and mix around to coat the chocolate chips. You do this so all of the chocolate chips do not sink to the bottom of the batter in the cupcake tins. Next, combine all the dry ingredients in a separate bowl. Add the dry ingredients to the wet mixture. (I usually add them in 1/3 portions). Once your batter is combined add your chocolate chips to the batter and stir gently with a spoon. I usually take an ice cream scoop to put the batter in the cupcake tins to ensure even cupcakes. Bake in the over for 30 to 35 mins at 350 degrees.
Cinnamon Frosting:
Ingredients:
1 stick butter
1 package of cream cheese
1 tsp milk
1 tsp vanilla extract
4 cups of powdered sugar
2-3 tsp cinnamon
Beat the stick of butter in a mixer until light and fluffy ( it will turn a pale yellow and takes about 7 minutes). Add the cream cheese, milk, vanilla and 2 tsp of the cinnamon. Once combined, add powdered sugar 1 cup at a time. Depending on how much cinnamon you like, do a taste test and you may want to add a little more cinnamon at this point. I like a lot of cinnamon, so I usually go with 3 tsp. Frost your cooled cupcakes and enjoy these super moist, cinnamony, little cakes.
