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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 24 servings |
||
| Calories 287 | ||
| Calories from Fat 98 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 51mg | 17% | |
| Sodium 157mg | 6% | |
| Potassium 92mg | 2% | |
| Total Carbohydrate 45.2g | 15% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 35.5g | ||
| Protein 3.2g | 6% | |
Pumpkin Cupcakes With Cream Cheese Frosting
By: Heidi in Seattle
Mar 5, 2008
These are so good and so pumpkiny. Perfect during the fall months!
SERVES 24 , 24 cupcakes
Ingredients
cupcakes
- 4 eggs
- 2 cups sugar
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 2 cups mashed cooked pumpkin
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1/2 cup chopped pecan (optional)
- 1/2 cup chopped dates (optional)
frosting
- 8 ounces cream cheese
- 1/4 cup butter (1/2 stick)
- 1 lb powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 tablespoons milk, enough to aid in spreading consistency
Directions
1
Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.2
Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.3
Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.4
Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.
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- Course > Desserts > Cakes > Fillings & Frostings
- Course > Desserts > Cakes > Cupcakes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Non-Religious > Halloween
- Occasion > Seasonal > Fall
Featured Reviews for This Recipe
From: Debbb
On Jun 12, 2008
Fabulous!! Everything was wonderful about these cupcakes - flavour, texture, aroma, presentation. Be sure to use a large bowl! I used the dates & pecans and served at Sewing Circle. Those that tried a cupcake LOVED it - but the dates were scaring people away - who knew people were afraid of dates?? LOL!! I didn't have any problem getting these to cook through. I did get 30 large cupcakes out of the batter. My kitchen scale is broken (okay, I dropped it on the floor & wrecked it) so I used 2 cups of icing sugar in the frosting & was very pleased with the results. I generously frosted all 30 of my cupcakes & probably had enough frosting left over to do another dozen or so.
From: Sue L
On Apr 27, 2008
WOW!!! I admit that I, like anyone else, felt a twang of trepidation preparing a recipe with only one review and that was one star. Well, I have to say that these cupcakes are dead on in the instructions, and baked perfectly. But even more surprising than that is the texture of these cupcakes. I am so used to the texture of pumpkin bread, yet these cupcakes are so light and delightful that I prefer them over pumpkin bread. I hope everyone tries this recipe, because it certainly a winner in my book, and batted a home run. Thanks for sharing!!!! ~Lorie
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