cookies recipes

Cream Cheese Frosting Recipe

Filed under Cakes

So you have your cake, it’s cooled and ready for some frosting—only what kind? Well, cream cheese frosting of course! This cream cheese frosting recipe is painfully easy and tastes so great on any cake or cupcake.

If you’re looking for a frosting that packs a little more of a punch, try some fun variations! Because this recipe is so basic, there are many different options when it comes to “spicing up” your deliciously simple cream cheese frosting. Read more

Pumpkin Cupcake Recipe

Filed under Cupcakes

With the coming of fall, I also anticipate the coming of pumpkin! I must admit, I am a sucker for anything pumpkin; body wash, candles, lotion, air freshener, soaps, breads, pies, CUPCAKES!

This recipe for pumpkin cupcakes is a very simple recipe, with an exceptional taste. While great for Halloween parties or other fall festivities, these cupcakes also make a perfect after school snack for the kids.

I love to top these tasty cupcakes with a smooth cream cheese frosting! It may not make the leaves change colors any faster, or make the wind blow a colder breeze, but it will definitely get your taste buds ready for a new season—these delicious pumpkin cupcakes! [singlepic=128,320,240,,right]

Yield: 24 cupcakes

Ingredients:

  • 2 1/4 cups all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 cup mashed cooked or canned pumpkin
  • 3/4 cup milk
  • 3/4 cup chopped walnuts or pecans (optional)

Directions:

1) Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl. Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

2) Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

3) Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Frost with cream cheese frosting.

Whipped cream frosting or plain vanilla frosting is also good. To keep these cupcakes as muffins, don’t worry about frosting them at all! Pumpkin cupcakes; simply a small reminder that fall is on it’s way!