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Bella Cupcake Couture Pumpkin Cupcake recipe (pumpkin cupcake with cream cheese frosting)

Pumpkin Cupcake Recipe

Cook Time: 25 minutes

Ingredients:

2 1/4 cups all-purpose flour, sift before measuring

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 mashed cooked or canned pumpkin

3/4 cup milk

3/4 cup chopped walnuts or pecans

Preparation:

Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting recipe (below) or leave plain. Makes about 24 cupcakes.

Cream Cheese Frosting Recipe

Ingredients:

1/4 cup butter

1 package (8 ounces) cream cheese, room temperature

1 pound confectioners’ sugar, sifted

2 teaspoons vanilla extract

Preparation:

Directions for cream cheese frosting Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough cream cheese frosting for a 2-layer cake.