Pumpkin Walnut Cupcakes with Spiced Cream Cheese Frosting
Servings: 24cupcakes / 3 cups frosting
Ingredients
Pumpkin Walnut Cupcakes
2 1/4cupsall-purpose flour
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
3/4teaspoonground cinnamon
1/2teaspoonground ginger
1/2teaspoonground nutmeg
1/2cupbuttersoftened
1 1/3cupssugar
2eggsbeaten until frothy
1cuppumpkin puree
3/4cupmilk
3/4cupchopped walnuts
Spiced Cream Cheese Frosting
28 ounce packages cream cheese, softened
1/2cupbuttersoftened
1teaspoonvanilla extract
2cupssifted confectioners' sugar
1 1/2teaspoonscinnamon
1/2teaspoonnutmeg
Instructions
Pumpkin Walnut Cupcakes
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.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts. Spoon batter into well-greased and floured or paper-lined mini muffin pan cups. Fill about 2/3 full.
Bake at 375° for 15 minutes, or until a wooden pick inserted in center of one cupcake comes out clean. Allow to cool completely, then frost with Spiced Cream Cheese Frosting.
Spiced Cream Cheese Frosting
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Blend in cinnamon and nutmeg until well distributed.
Frost cupcakes as desired (I used a Wilton 1M tip), or store in the refrigerator until ready to use.