Pumpkin Cupcakes with Orange Cream Cheese Frosting Recipe
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 This recipe for Pumpkin Cupcakes with Orange Cream Cheese Frosting, by Diane Erickson, is from The Zuelke Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Diane Erickson
Added: Saturday, February 17, 2007
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 c. butter, at room temperature
1 c. sugar
2 large eggs
1 cup pumpkin, canned
1 tsp. vanilla
1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1/4 c. milk
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Directions: |
Directions:In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Add pumpkin and vanilla and beat until well blended (mixture will look separated at this point).
In another bowl, mix flour, baking powder, salt and spices. Stir half the flour mixture into pumpkin mixture. Stir in milk just until blended. (At this point, mix by hand). Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 12-16 muffin cups (about 3/4 full), lined with paper baking cups.
Bake in a 350º oven until tops spring back when lightly pressed in the center and a wooden pick inserted into the center comes out clean, about 20-25 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
Spoon orange cream cheese frosting into a pastry bag fitted with a 3/4 inch star tip and pipe onto tops of cupcakes or spread frosting on cupcakes with a knife. Decorate with candy sprinkles, if desired.
Orange Cream Cheese Frosting:
Beat 6 oz. softened cream cheese and 6 T. softened butter until well blended. Beat in 1 1/2 c. powdered sugar, 1 T. grated orange peel and 1/4 tsp. orange extract until smooth. |
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Number Of
Servings: |
Number Of
Servings:12-18 |
Personal
Notes: |
Personal
Notes: OK, I confess I have never used a pastry bag to pipe the frosting onto these cupcakes (and I never will). They taste just as good spreading the frosting on with a knife and my kids never cared (take THAT, Martha Stewart!)
Makes 12-18 cupcakes
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