Dessert

Beth’s Pumpkin Cupcakes with Cream Cheese Frosting

Beth’s Pumpkin Cupcakes with Cream Cheese Frosting



Learn how to make my easy pumpkin cupcakes with cream cheese frosting. The perfect Thanksgiving dessert idea that is great for kids too! SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining

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PUMPKIN CUPCAKE RECIPE WITH CREAM CHEESE FROSTING
Makes 12

Ingredients:

CUPCAKES:
2 eggs
¾ cup (150 g) sugar
½ cup (120 ml) pure pumpkin puree
1/3 cup (80 ml) canola or vegetable oil
4 tbsp (60 ml) melted butter
½ cup (120 ml) of water
1 1/3 cup (160 g) of all purpose flour
2 tsp (10 ml) baking powder
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) salt
1 tbsp (15 ml) pumpkin pie spice (To learn how to make it click here: http://bit.ly/PumpPieSpice)

FROSTING:
1 8oz (230 g) package cream cheese
½ cup (50 g) of powdered sugar(or confectioner’s sugar or icing sugar)
½ cup (120 ml) heavy cream or whipping cream
1 tsp (5 ml) vanilla
grated nutmeg to taste
12 whole pecans

METHOD:
Preheat oven to 400F (200C)

In a large bowl combine eggs, sugar, pumpkin puree, oil butter and water. Whisk to combine.

In a smaller bowl combine flour, baking powder, baking soda, salt, and pumpkin pie spice. Whisk to combine.

Slowly add the dry ingredients to your wet ingredients, in thirds, whisking gently until combined.

Line a muffin tin with baking papers. Fill muffin papers ¾ of the way full with an ice cream scoop.

Bake 18-20 mins until a tooth pick comes out clean.

Allow to cool completely.

For the frosting, beat together the cream cheese and sugar until combined. Add the heavy cream and beat on high until nicely whipped, then add vanilla, whip until combined.

Transfer frosting to a pastry bag fitted with a large star tip. Pipe out a nice swirl of frosting. Dust with nutmeg, top with pecan. Enjoy!

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