Tuesday, February 9, 2010

Pumpkin Cupcakes with Cream Cheese Icing

These were a creation based on "let's clean out the pantry" last night, where I found a can of pumpkin puree that I just couldn't let go to waste. As soon as it starts to feel like fall, I immediately get obsessed with anything pumpkin...pumpkin pie, pumpkin roll, pumpkin chocolate chip cookies, you get the picture. Fall is over and we are now well into winter (even though today in Savannah it's about 65 degrees!) but these will do just fine to satisfy my and my husband's sweet tooth. Enjoy!

Makes 12

Pumpkin Cupcakes with Cream Cheese Icing

1 stick unsalted butter, melted, 
1 cup packed light brown sugar
2 large eggs, room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour

For the icing
1/2 stick butter, room temperature
4 ounces cream cheese
1 cup confectioner's sugar

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with non-stick spray.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt until combined. Fold in the flour.

Using an ice cream scoop, drop generous mounds into the muffin pan cups. Bake for 20 minutes or until springy to the touch. Let cool completely.

Using an electric mixer, cream the softened butter with the cream cheese. Add the confectioner's sugar and remaining 2 pinches of salt and 1/2 teaspoon vanilla. Mix on low until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the cooled cupcakes with the icing and dust with pumpkin pie spice.
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