Pumpkin Cupcakes With Cream Cheese Icing

Name: Pumpkin Cupcakes With Cream Cheese Icing
Ingredients: 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

Ricky Eisen|Oct. 7, 2013 11:36 am EST

4 (1 ratings)

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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.

Servings

24

Ingredients

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

Directions

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.
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.
Blend together until creamy.
Frost with cream cheese frosting.