Pumpkin Spice Cupcakes & Cream Cheese Icing


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Around Christmas time I had bought stuff to make pumpkin pies at my mom’s house for our Christmas Eve dinner. Well my parents live about 2 hours away and when I left I forgot the pumpkin pie stuff! When we came home after Christmas I had all this pumpkin and we don’t even like pumpkin pie! So the search began for something I could use the pumpkin stuff for that we might actually eat. These cupcakes are it. They have actual pumpkin in them, but you can’t taste it. The icing is amazing too. Of course Andrew has just been eating the icing off of them, but whatever. Oh yeah! Andrew got me a new hot pink Kitchenaid stand mixer for Christmas! Obviously I had to use it!


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What You Need:
-2 teaspoons of pumpkin pie spice.
-1.5 cups of flour
-1 teaspoon of baking powder
-1/2 teaspoon of baking soda
-1/2 teaspoon of salt
-1/2 cup of unsalted butter (1 stick)
-1 cup of brown sugar
-2 eggs
-1.5 teaspoons of vanilla
-2 cups of canned pumpkin

-5oz of cream cheese (a little over half the block)
-1/2 cup of unsalted butter (1 stick)
-2 cups of powdered sugar
-1/2 teaspoon of vanilla
-1 Tablespoon of milk

-Preheat oven to 325 degrees
-In a medium bowl mix pumpkin pie spice, flour, baking soda, baking powder, and salt. Set aside.
-In the mixer bowl or if using a hand mixer a large bowl beat the butter and brown sugar together until fluffy.
-Mix in eggs
-Mix in vanilla & 1 cup of the pumpkin
-Mix in half of the flour  mixture.
-Mix in the rest of the pumpkin and flour mix.
-Fill cupcake cup about 3/4 of the way full. Makes 12 cupcakes.
-Bake for 20-25 minutes. (It took mine about 24 minutes)

-In the stand mixer bowl or regular bowl beat cream cheese & butter until fluffy.
-Mix in powdered sugar. (Its best to do this a little at a time instead of all at once)
-Mix in vanilla and milk until fluffy.
-Once cupcakes are completely cool ice them.


Published by Raising Rowletts

Farmer's Wife. Homeschooling Mom of 5. Coffee Addict. Disney Travel Agent

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