Pumpkin Cupcakes with Cream Cheese Frosting {Freezer friendly}

pumpkin-cupcakes1

Not too long ago we made these divine little pumpkin muffins with cream cheese frosting. Our foods class sold them to teachers and students and they went fast. They are perfect for your fall baking and taste so yummy with hot tea or coffee. Did you know the cupcakes are freezer friendly? If you love pumpkin like we do, make a double batch and cool the cupcakes on a cooling rack. Freeze fully cooled cupcakes in a gallon size bag and squeeze the air out. When you’re ready for more cupcakes, whip up another batch of delicious cream cheese frosting and have an easy peasy treat with half the measuring and mixing because all you have to make is the frosting. You’ll be so happy you baked a double batch, I promise :)

Pumpkin Cupcakes by Sally’s Baking Addiction

Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/2 cup  dark brown sugar
  • 2 large eggs
  • 1 cup  pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup  milk
  • 1 teaspoon vanilla extract
 *Instead of these spices, you may use 1/2 teaspoon pumpkin pie spice instead.

Directions:

Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.

In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir with spoon just until just combined. Do NOT over mix the batter.

Spoon the batter evenly into a dozen wrappers. We used an ice cream scoop. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on wire rack before frosting.

CREAM CHEESE FROSTING

  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup  unsalted butter, softened to room temperature
  • 2-2.5 cups confectioners’ sugar
  • 2 Tablespoons heavy cream {we used whole milk}
  • 2 teaspoons vanilla extract
  • 1/8 teaspoons salt, or as needed

Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add 2 cups of powdered sugar and beat until thick and combined. Add 2 Tablespoons heavy cream and 2 teaspoons vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I used 1/8 teaspoon to cut the sweetness.

 Do you ever make cupcakes and freeze?

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