Pumpkin Cupcakes with Cream Cheese Icing Recipe

By Between the Bread
September 4, 2014
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Pumpkin Cupcakes with Cream Cheese Icing Recipe

Author Notes: Pumpkin Cupcakes with Cream Cheese Icing Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread...), Manhattan’s premier café and corporate catering company for more than 35 years.Between the Bread

Serves: 4-6

  • 2 1/4 cups All-purpose flour, sift before measuring
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/2 cup Butter, softened
  • 1 1/3 cups Sugar
  • 1 cup Mashed or cooked canned pumpkin
  • 3/4 cup Milk
  • 3/4 cup Chopped walnuts or pecans
  1. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
  2. Cream butter and sugar until light and fluffy; beat in eggs.
  3. Blend in mashed pumpkin.
  4. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
  5. Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full.
  6. Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  7. Frost with cream cheese frosting (cream cheese and confectioners' sugar).

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