#45 Pumpkin Cupcakes with Cream Cheese Frosting

I think Wednesday served as a wake up call for all of us sandal-wearing, beach-going, Southern Californians. I’m not a cold weather type of person, but I do love the food that comes along with it. Since it felt like this was the first real day of Fall, I had to make something with pumpkin in it to really kick off the season.


I was torn between a lot of different recipes. These pumpkin cupcakes are just so good, regardless of the weather, I couldn’t resist. I made these last year during Thanksgiving time but I will justify this post with the fact that they are so delicious that you guys need to hear about them again. Especially since I am sure all of you anti-pumpkin people probably overlooked this last time. Look again! You’ll love them 🙂

The best thing to do when you’re freezing and its pouring outside is to get in the kitchen and bake something. I went into the kitchen wearing too many layers of clothes to even admitt, and ended up dressed like a normal human being by the end of baking. On top of this, the house will smell amazing while you’re making these. I call that a double win.

Pumpkin Cupcakes with Cream Cheese Frosting
Recipe from Martha Stewart


2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree


Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

In a small saucepan, melt the two sticks of butter. Set aside to cool.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about 2/3 full. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans halfway though. Take cupcakes out of pan and let cool.

Cream Cheese Frosting
2 sticks of butter, room temperature
16 oz of cream cheese (2 packages)
3-ish cups of powdered sugar
1 1/2 teaspoon of vanilla extract


With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Spoon into a piping bag or spread on with a blunt knife.