Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

After I cracked open, disemboweled, cooked and pureed my 5-pound pumpkin, I made pumpkin muffins, pumpkin soup...and still had pumpkin puree to go.  So I searched high and low, for the perfect recipe to highlight the remainder of my fresh pumpkin puree. And I found it, in these pumpkin cupcakes with cinnamon cream cheese frosting. 

I am often asked about the difference between and muffin and a cupcake. The basic is, that a muffin is made with a liquid fat, like oil or melted butter, while cupcakes are made with a solid fat, like butter or shortening. The former results in a heavier, more bread-like cake, while the latter is airier, after being beaten with the sugar and other ingredients.

But truth, the biggest factor in cupcake status, is the frosting. And in that department, these cupcakes really hit the mark. A cream cheese frosting is a great complement to the spice of the pumpkin, and the addition of cinnamon really brings it all together. 

Check out those adorable cupcake liners I bought! They're part of a new Reynolds line, and I picked them up in the supermarket. P.S. Because of the cream cheese in the frosting, you have to store these in the refrigerator. But you should bring them to room temperature before serving for the best taste.


Previously: Red Velvet Cupcakes with Cinnamon Cream Cheese Frosting, Hot Molten Chocolate Cakes, Cookie Cupcakes and Chocolate Chocolate Cupcakes.

 
Tip of the Day: Your cupcakes will taste delicious if you spread some frosting on with a knife, but they'll look beautiful if you pipe it on with a fancy tip. You can use a ziploc bag and a star shaped tip to create fancy swirls.


Recipe: 

Cupcakes:
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) butter or margarine, melted and cooled
4 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
½ teaspoon grated nutmeg
15 ounces (about 2 cups) pumpkin puree

Frosting:
1 stick (1/2 cup) butter or margarine, at room temperature
8 ounces cream cheese, at room temperature
3 ½ cups confectioners’ sugar
1 ½ teaspoons cinnamon
1 teaspoon vanilla

Whisk together the sugars, melted butter and eggs until smooth. Add the flour, baking soda, baking powder, cinnamon and nutmeg, and whisk until smooth. Then whisk in the pumpkin puree.
Divide the cupcake batter among 18 paper-lined cases, filling about halfway each. Bake on 350 F for 20 to 25 minutes, until a toothpick inserted comes out clean.
While the cupcakes are cooling, beat the butter and cream cheese together on high until fluffy. Reduce to low speed, and gradually add in the sugar, until well combined. Add in the cinnamon and vanilla and mix. Spread or pipe on the cooled cupcakes.