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Pumpkin Cupcakes with Cream Cheese Icing Recipe


Pumpkin Cupcakes with Cream Cheese Icing Recipe from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years.


  • 2 1/4 Cups all-purpose flour, sift before measuring
  • 1 1/3 Cup sugar
  • 1 Cup mashed or cooked canned pumpkin
  • 3/4 Cups milk
  • 1/2 Cup butter, softened
  • 1/2 Teaspoon ground ginger
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon ground nutmeg
  • 3/4 Cups chopped walnuts or pecans


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. Frost with cream cheese frosting (cream cheese and confectioners' sugar).