Pumpkin Cupcakes With Cream Cheese Icing

Pumpkin Cupcakes With Cream Cheese Icing
4 from 1 ratings
End your meal with these pumpkin cupcakes with homemade cream cheese icing for dessert. It's a fun cooking activity to make with your friends and family.   
  • 2 1/4 cup all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup butter, softened
  • 1 1/3 cup sugar
  • 2 eggs, beaten until frothy
  • 1 cup mashed cooked or canned pumpkin
  • 3/4 cup milk
  • 3/4 cup chopped walnuts or pecans
  • cream cheese
  • confectioners sugar
  1. 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.
  2. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans. Spoon batter into paper-lined muffin pan cups. Fill about 2/3 full. Bake at 375 degrees for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
  3. Blend together until creamy.
  4. Frost with cream cheese frosting.