Pumpkin Cream Cheese Cupcakes
- Bernice Baran
- Dec 11, 2017
- 3 min read
Ok ladies and gents these cupcakes are BOMB! I know I'm super late on this post but if you're not COMPLETELY over pumpkin this season, then you need to try these cupcakes! I probably ate like ten of these. Not even kidding. If you haven't already tried this beautiful mixture of a cream cheese cloud on a velvety pumpkin cake then I think it's about time you do. It's real simple to make so you have NO EXCUSE! The cake part is actually the same as the Pumpkin Cheesecake Muffins that I got from the The Novice Chef but without the cream cheese swirl or the streusel, that I added. The muffin is a little more dense than a normal cake batter but I promise you... with that fluffy cream cheese frosting, you won't regret it! This frosting is also the same frosting I used for the Carrot Cake because it's so good I just put it on everything. Literally.
Photo down below: Part of Friendsgiving Feast
Upper Left - Apple Cinnamon Bread that I turned into a cake but forgot to put baking soda. Complete Fail. DON'T EVER FORGET BAKING SODA/POWDER!
Upper Right - The Pumpkin Cheesecake Muffin w/ the streusel topping (ate these while we cooked dinner)
Bottom - these amazinnggg cupcakes!
PUMPKIN CREAM CHEESE CUPCAKES
YIELD: 12 large rolls | PREP TIME: 30 min + wait time | COOK TIME: 20-25 minutes | TOTAL TIME: 2 1/2 hours
INGREDIENTS:
Batter:
1 3/4 cups all purpose flour
1 tbsp. pumpkin spice
1 tsp. baking soda
1/2 tsp. salt
1 (15 oz.) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 tbsp. vanilla extract
Cream Cheese Frosting:
6 tbsp. softened unsalted butter
2 1/2 cups sugar*
16 oz. cream cheese
1 tsp. vanilla extract
8 oz. cool whip
INSTRUCTIONS:
Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
Combine brown sugar, flour and cinnamon in a small bowl, then add melted butter and mix until separated into crumbs. Set aside.
In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
In large bowl, whisk together pumpkin, sugar and brown sugar.
Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
Beat 18-20 minutes or until toothpick comes out clean. Set aside and let cool.
Beat softened butter with cream cheese, add in sugar and vanilla and beat forever until the sugar isn't grainy in the frosting anymore. Fold in cool whip until well combined. You may have a little more frosting than you need but you can just eat it with a spoon. :)
Do yourself a favor and get an icing dispenser to make your frosting look fabulous! You can literally get these anywhere but I found amazon to have the best price.
Top with a little cinnamon, cinnamon sugar, or some cute sprinkles!
LOVE NOTES
Make sure you whisk together the pumpkin, sugar and brown sugar BEFORE adding the eggs and oil. This can result in a doughy, not fully baked cake.
Make sure when you do beat in the eggs and oil, that you beat it enough. There's no way to really tell when you've beat it enough, but give it a few minutes with the hand mixer or use the stand mixer.
If you don't have vegetable oil at home you can use any kind of oil, really. I used canola oil, sunflower oil, and olive oil and they always came out the same.
Like I said, these are probably one of my favorite things I've made so I really hope you try them, because I know you will love them! If you have any questions or suggestions please comment down below, definitely let me know how you liked this perfect creation of pumpkin and cream cheese! As always,
Love, B
p.s. I'm still learning how to use this darn camera... as you can tell from my not so great photos. p.s.s. If you don't know how to properly eat a cupcake, refer to this video
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