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Pumpkin Cupcakes with Orange Spiced Cream Cheese Frosting
For a Thanksgiving celebration at my daughter's school I made these pumpkin cupcakes. While they are definitely not low in sugar or fat, they are delicious and easy to make. I made the frosting on my own, experimenting with flavors and finally decided upon cream cheese frosting with orange zest and a bit of pureed pumpkin. YUM! Ingredients
- 3 cups all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground allspice
- 2 tsp. baking soda
- 1 tsp. salt
- 3 cup sugar
- 1 15 oz. can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ¾ cup orange juice
- Frosting:
- 1 8oz. package cream cheese at room temperature
- 3/4 cup butter at room temperature
- 3 Tbls. pumpkin puree (or to your taste)
- 1 tsp. pure vanilla extract
- 1 Tbls. orange juice
- 2 Tbls. orange zest
- 5 - 6 cups powdered sugar
Directions
- Cupcakes:
- Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray. Sift together the flour, spices, baking soda and salt.
- In a large bowl, combine the sugar, pumpkin and eggs, and whisk until smooth. Whisk in the oil and the orange juice until the batter is smooth.
- Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix.
- Bake 20â25 minutes.
- Frosting:
- Using mixer beat cream cheese and butter until smooth. Do not over beat, you don't want to "melt" the butter. Add pumpkin puree, vanilla, orange juice, and orange zest. Mix until combined. Taste and adjust to your liking adding more pumpkin if you like. Gradually add powdered sugar and beat well. After 5 cups check consistency. If ok, use as is. If too soft, continue to add sugar until desired consistency.
- Frost with cream cheese frosting.
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