Pumpkin Cupcakes
Source of Recipe
recipezaar.com
Recipe Introduction
These were really tasty! See my notes below for changes and tips.
List of Ingredients
2 cups flour
1 cup white sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice (I also added 1/2 tsp cinnamon)
1/2 teaspoon salt
2 eggs
1 cup pumpkin puree
1/2 cup buttermilk
1/4 cup vegetable oil
2 tsp. vanilla (my addition)
Icing (see note)
250 g cream cheese -- softened
1 tablespoon butter
1 teaspoon vanilla
1 cup icing sugar
orange sprinkles (optional)Recipe
In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
Pour over dry ingredients stir until just moistened.
Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
Bake at 375 oven 18-22 minutes (see note) or until cake tester inserted in centre comes out clean.
Let cool on rack.
Icing:.
In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.
NOTE: I think I baked them about a minute too long, so watch them closely.
My only changes: added 1/2 tsp cinnamon and might even add a bit more spice next time; mixed the sugar w/the wet ingredients instead of sifting it w/the dry ingredients; added 2 tsp vanilla.
Also, I just made an icing of 4 oz. light cream cheese, 2 T. butter, small pinch of salt, about 1 1/4 to 1 1/2 cups powdered sugar, splash of milk and vanilla. I filled the muffin tins pretty full and got 12 large cupcakes. I might fill them a bit less next time and make 14 or 15.
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