Beth's Pumpkin Cupcakes with Cream Cheese Frosting | ENTERTAINING WITH BETH
Learn how to make my delicious pumpkin cupcakes with cream cheese frosting. A fantastic Thanksgiving Dessert Idea for your Thanksgiving party!
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Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups
All Clad Waffle Iron
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*FOR GOLD CUPCAKE LINERS*:
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: )
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!
SUBSCRIBE for more great recipes!
SUBSCRIBE to my gardening channel!
VISIT MY WEBSITE FOR PRINTABLE RECIPES:
PRODUCTS FREQUENTLY USED IN MY VIDEOS!
These links go to Amazon where I am compensated on products sold at no cost to the consumer
Rosle Garlic Press
Citrus Zester
Lodge Cast-Iron Skillet
Small Glass Prep Bowls
John Boos Cutting Boards
KitchenAid Mixer
Cuisinart Food Processor
Vitamix Blender
All-Clad Pots and Pans
Le Creuset 5 qt Dutch Oven
All Clad Grill Panhttp://bit.ly/EWBGrillYT
Pyrex Measuring Cups
All Clad Waffle Iron
LIKE ME ON FACEBOOK
FOLLOW ME ON INSTAGRAM
FOLLOW ME ON TWITTER
FOLLOW ME ON PINTEREST
*FOR GOLD CUPCAKE LINERS*:
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: )
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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