Pumpkin Cupcakes with Cinnamon Frosting

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Ingredients

Cupcakes:

1-1/2 cups sugar
3/4 cup (1-1/2 sticks) unsalted butter, softened
3 large eggs
1 can (15 ounces) or 1-3/4 cups pumpkin purée
1 teaspoon pure vanilla extract
2-1/2 cups whole wheat pastry flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1 cup buttermilk

Frosting:

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups confectioner’s sugar
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
Colored sanding sugar, as optional garnish (see note below)

Rated: (5/5), based on 1 review

With extra fiber and nutrition from flavorful pumpkin purée, these little cakes are sweet even without icing — but the lightly cinnamon-scented cream cheese frosting makes them irresistable.

Submitted by:
Earthbound Farm Since it began in a small backyard garden over 25 years ago, Earthbound Farm has been committed to bringing the benefits of healthy, delicious organic food to as many people as possible and serving as a catalyst for positive change.

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Make It

Position a rack in the middle of the oven and preheat to 350 degrees F. Line 2 muffin pans with paper baking cups and set aside.

Place the sugar and butter in the bowl of an electric mixer and beat until smooth. Add the eggs, one at a time, beating well after each addition. On low speed, add the pumpkin purée and vanilla.

In a separate bowl, whisk together the flour, cinnamon, ginger, baking powder, salt, allspice, and baking soda. Add the flour mixture to the batter on low speed, alternating with the buttermilk; blend completely.

Fill each muffin cup with about 1/3 cup of batter, or about three-quarters full. (You may end up with a little extra batter.) Bake until the cupcakes are set in the middle, and a skewer inserted into the center of the cupcakes comes out clean, 20 to 25 minutes.

Remove the muffin pans from the oven and let the cupcakes cool for 15 minutes, then turn them out of the pan to finish cooling on a wire rack.

To make the frosting, combine the cream cheese and butter in a medium-size bowl and beat until smooth. Gradually add the confectioner’s sugar, beating until smooth and creamy. Stir in the cinnamon and vanilla.

When the cupcakes are completely cool, decorate them with the cinnamon frosting. Sprinkle with sanding sugar, if you like. The cupcakes can be refrigerated, covered, for up to 3 days.

Note: Sanding sugar, also called sparkling sugar or decorating sugar, has large crystals that don’t dissolve in the oven’s heat. It’s available in a rainbow of colors that add festive sparkle to baked goods. You’ll find it at baking/cooking supply shops and well-stocked supermarkets.

Clean It

Look for organic canned pumpkin to ensure it’s free of artificial ingredients.

Green It

Skip the cupcake liners and use an eco-friendly pump cooking spray to keep your cupcakes from sticking and reduce waste. Makes them easier to eat, too!

Make It Fun

Sprinkle the sugar onto the frosted cupcakes in festive shapes using cutouts or stencils appropriate to the season.

Image Courtesy of Earthbound Farm.

Reviews

Beth (Guest)

Submitted on March 3, 2010 at 4:13 pm

This was an awesome cupcake. The kids and I had a blast making and eating them. They have become our most requested dessert! We even added 1/2 cup of shredded zucchini and you couldn't even tell.