SAN DIEGO (CBS 8) - This recipe for pumpkin cupcakes was for a potluck one year and I wanted to share it with you. It's just in time for Halloween. Enjoy!
2 cups all-purpose flour
1 teaspoon each-baking powder and baking soda
1 teaspoon coarse salt
3/4 teaspoon cinnamon
2 tablespoons pumpkin pie spice mix
1 cup granulated sugar
1 cup dark brown sugar
2 sticks unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon each - lemon and orange extract
1 15 oz can pureed pumpkin
Instructions: (Makes 18 to 20 regular-sized cupcakes)
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.
In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice mix.
In a large bowl, with a hand mixer set on medium high, beat dark brown sugar, granulated sugar, butter, eggs and extracts. Add dry ingredients, and mix by hand until smooth. Stir in pumpkin puree.
Fill each cupcake liner with batter about halfway full. Bake approximately 19 to 24 minutes, or until tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove cupcakes from oven and let stand in baking tin for a few minutes before transferring to a wire rack; let cool completely before frosting.
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, r/t
1 stick (1/2 cup) butter, r/t
1 tsp vanilla extract
1 tbsp fresh lemon juice
2 tsp milk
4 to 6 cups powdered sugar
In the bowl of an electric mixer set on medium high, cream together cream cheese and butter until smooth and creamy. Add the vanilla, lemon juice and milk then gradually mix in the powdered sugar a cup at a time. If frosting is too stiff add a teaspoon of milk while mixing. If too wet add more powdered sugar.