Thanksgiving: Pumpkin Cupcakes with Cream Cheese Frosting

I know it's traditional to have pumpkin pie as dessert for Thanksgiving (I know we will!), but it's nice to offer alternatives especially for those that don't like pumpkin pie. 

 {Top with pumpkin butter for extra pumpkin flavor and pretty presentation!}

 {Such a delicious cupcake!  This might have been my second....}

 

{Creamed butter, sugar and eggs}

 

{Whisking dry ingredients together}

 

{I tried to get a close up of the batter after adding the water and pumpkin because the batter will look like this!  It's okay--it will work out--promise!}

 

{Add dry ingredients--see?  It worked!}

 

{Fill baking cups with pumpkin batter goodness!}

 

{Whipped cream cheese frosting}

 

{I am not a very good put-frosting-on-the-cupcakes-prettily person.  I can put it in a bag and squeeze it out sorta okay--we all can't be great at everything}

One year ago:  Apple-Cranberry Bars

Pumpkin Cupcakes with Cream Cheese Frosting

Makes 16

1/2 cup butter, room temperature
1 cup sugar
2 eggs, room temperature
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin puree
1 teaspoon vanilla
1/4 cup milk

Frosting:
8 ounces cream cheese, room temperature
1 stick butter, softened
1/2 teaspoon vanilla
Pinch of salt
1/2 to 1 cup powdered sugar
Pumpkin butter (optional)

1. Preheat oven to 350.
2. Cream butter and sugar until light and fluffy about 2-3 minutes.
3. Add eggs to creamed butter and beat until light and fluffy about 2-3 minutes.
4.  Meanwhile, mix all the dry ingredients in a separate bowl until combined.
5. Add pumpkin, vanilla, and milk to the creamed butter mixture until well combined.
6. Add dry ingredients to the wet until just combined.
7. Line a muffin tin and scoop batter into cups until 3/4 full.
8. Bake for 18-22 minutes or until toothpick inserted comes out clean.
9. While cupcakes are baking, combine cream cheese and butter in a bowl and whip for 5-6 minutes or until light and fluffy.  Add vanilla and pinch of salt, whipping for another minute.  Add powdered sugar until desired sweetness is achieved.  I don't like my frosting sweet so I used about 1/2 cup.  Frosting should be room temperature when frosting cupcakes as it will be harder when chilled.
10. Let cupcakes cool in the pan for 5 minutes.
11. Cool cupcakes until room temperature and top with frosting.
12. Serve.

Do you serve a traditional Thanksgiving dessert or do you mix it up?

Pin It