Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting
Wednesday, September 30, 2009 Iron Cupcake: San Francisco I went to San Francisco yesterday to enter the Iron Cupcake Challenge and I won! It was so much fun! Everyone involved was great and I tasted some dee-lish cupcakes. The most interesting icing was a curry/cardamon buttercream topped with a raisin garnish. Chelsea from Kingdom Cake in San Francisco organizes the event once a month and I highly recommend participating if there is an Iron Cupcake Challenge near you. A huge thanks to Will at Leland Tea Company who hosted the event. He has an amazing selection of teas and does custom blends and packaging. I can't wait to go back! The winning cupcake...pumpkin spice with cinnamon cream cheese frosting.
Total Steps
5
Ingredients
17
Tools Needed
8
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/8 teaspoon allspice
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup applesauce
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 4 eggs, room temperature
- 1/2 cup canned pumpkin
- 1/2 cup butter, room temperature
- 4 cups confectioner's sugar
- 1 teaspoon vanilla
- 2 teaspoons ground cinnamon
- 8 ounces cream cheese
Instructions
Step 1
Cupcake Directions
Step 2
Preheat oven to 350 degrees. Prepare your cupcake pan with liners. Combine flour, baking soda, salt & spices in a large bowl.
Step 3
With an electric mixer, cream butter & both sugars. Add eggs, one at a time. Add applesauce and pumpkin and then flour mixture, beating until just combined. Fill cupcake liners about three-quarters full. Bake approximately 20 minutes, but check frequently after 15 minutes. Cool completely.
Step 4
Frosting Directions
Step 5
Cream butter and cream cheese until smooth. Add vanilla Begin adding confectioner's sugar in 1/2 cup increments. Add cinnamon and beat until smooth and creamy.