October Pumpkin Cupcakes

Somehow October has managed to slip completely by.  The air is colder, the leaves are yellow, and pumpkin is everywhere.  So clearly it had to end up in cupcakes- it seems inevitable.  Lets just say this was a very good idea.  It was also a much better way to spend a fall afternoon than studying for midterms.

Feel free to make your own pumpkin puree, but in leu of midterms and such there was simply no way that was happening in the Cupcake Suite kitchen.  Anyways, they were still absolutely delicious and seasonal.  My suite may have just found our new favorite cupcake (although that happens quite a bit).

Pumpkin Cupcakes

Adapted from Sweetopia

Makes 1 Dozen

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 tsp cinnamon

2 eggs

1 cup pumpkin puree

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

Whisk flour, baking powder, baking soda, salt, and spices together in medium bowl.  In a larger bowl mix remaining ingredients until completely smooth.  Slowly add flour mixture and stir until combined.  Bake at 350° for 20 minutes, or until toothpick comes out clean.

Brown Sugar Cream Cheese Frosting

Makes enough for 12 cupcakes

6 ounces cream cheese

6 tbs butter, softened

1/4 plus 2 tbs brown sugar

pinch of salt

1 1/4 cup powdered sugar

1/2 tsp vanilla

Beat cream cheese and butter with electric mixer until smooth and fluffy.  Add brown sugar and beat until incorporated.  Add powdered sugar 1/2 cup at a time, beating well each time.  Add remaining ingredients and beat for addition 2-5 minutes.

Bon Appetit and Happy-Almost-November,

Margaret