Pumpkin Cupcakes With Cream Cheese Icing Recipe

Name: Pumpkin Cupcakes With Cream Cheese Icing Recipe
Ingredients: 2 1/4 cup all-purpose flour, sift before measuring; 1 1/3 cup sugar; 1 cup mashed or cooked canned pumpkin; 3/4 cup 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 cup chopped walnuts or pecans

Between The Bread|Sept. 11, 2014 4:52 pm EST

4 (1 ratings)

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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.

Servings

12

Ingredients

2 1/4 cup all-purpose flour, sift before measuring
1 1/3 cup sugar
1 cup mashed or cooked canned pumpkin
3/4 cup 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 cup chopped walnuts or pecans

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