Forgive me for my 7 month departure

So, the last time I posted anything on here was in February.  Our normally busy Spring started a little early and has continued.  I simply didn’t have the time to even log in, let alone blog anything.  However, I recently made some scrumptious pumpkin cupcakes and posted pictures on Facebook.  Several people asked for the recipe, so I thought I’d blog about the cupcakes.  Let me start by saying that I am NOT a cake baker by any means.  Anyone that follows me knows that I prefer to make cheesecakes.  I do intend to make a cheesecake version of these cupcakes sometime this fall.   This recipe comes from http://www.tasteofhome.com/Recipes/Pumpkin-Spice-Cupcakes-with-Cream-Cheese-Frosting.  I tweaked it a just a little bit, by reducing the amount of sugar in the cupcake batter.  This recipe made 36 cupcakes.  Next time I will fill the cupcake liners more, so they are bigger cupcakes.  I think I’d get about 24 if I did that.  I think adding raisins, or chocolate chips would be a yummy addition to these already delicious cupcakes.  I hope you enjoy these cupcakes as much as we have!

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Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1 cup buttermilk
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
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