Monday, September 19, 2011

Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting {recipe}



Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting
recipe from Skinnytaste



Friends, these cupcakes will change your life. I promise. I am a known lover of all things pumpkin and cream cheese. Combine the two and its just over for me. 

Pardon the poor frosting job, I thought it was a good time to practice my piping skills. This is a very simple recipe that is full of flavor. I think I ate four..ok, maybe five of them over the weekend. I brought the rest to work and got great reviews. Best of all, the recipe came from Gina at Skinnytaste. She has a wonderful gift of creating lighter versions of the foods we love, without loosing any flavor. 

I filled my cupcake pans up a little less than what the recipe indicates, and got 26 cupcakes. I also doubled my frosting ingredients so I had enough frosting for them all. The measurements below are for 24 cupcakes and 1 batch of frosting. I have to add that they cupcakes are great without frosting. They are incredibly moist and have all the yummy flavors of fall. Gina estimated the cupcakes alone (just 1 cupcake, no frosting) have 84.2 calories. With frosting? ONLY 121.1 calories. Yes, you read right. 




Ingredients:
  • 18.25 oz Betty Crocker Golden Vanilla Super Moist Cake Mix
  • 2 tsp pumpkin pie spice
  • 1 cup canned 100% pure pumpkin
  • 1 cup water



Preheat oven to 350°. Line a cupcake tin with cupcake wrappers.

Look who's excited about cupcakes. 



Combine cake mix and pumpkin spice in a large bowl. 






Add pumpkin puree and water, mix about 2 minutes.



mmmmmmm....

Fill cupcake liners 2/3 full and bake for about 20 - 25 minutes. My oven is weird in that it always takes the longest of the suggested range. 

You can watch them bake if you like...
If you aren't sure if they are ready to come out, insert a toothpick into the middle of one. If it comes out clean, take them out! 




Pumpkin Spiced Cream Cheese Frosting:
  • 8 oz Philadelphia 1/3 fat cream cheese
  • 1/2 cup canned pumpkin 
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 5 tbsp packed brown sugar

For the frosting, combine the cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Again, I thought I would be cool and pipe my frosting on. Its a bit thin for piping, so I suggest just spreading it on if you don't have the patience to wait to eat one  want to mess with it. 









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9 comments:

Trish - Sweetology101 said...

I love these..here from some link up, can't remember which but these are fantastic!

Allison said...

Thank you so much for stopping by!

Madison said...

These sound delicious! I love anything pumpkin. It's probably my favorite part of fall. And cream cheese icing just happens to be my favorite. ;) Pinned this!

Allison said...

Thank you! I know, the combo of the two are seriously amazing. I appreciate the pin! I hope you come back!

Mamie said...

These look delish! I can't wait to try them. Thanks for the recipe.

Allison said...

Thank for stopping by! Let me know how they turn out!

ShelbStar said...

Why do you do this to me?! I have to make these!

Allison said...

Seriously, do it! Come back and let me know how they are!

ShelbStar said...

Delicious!! I can't get enough of the cupcakes. Unfortunately I must have done something wrong because my frosting came out too thin. I had to add some powdered sugar to thicken it up, but then it was too sweet, lol! So I improvised and used vanilla frosting for the pumpkin cupcakes and made a white cake and used the pumpkin frosting for that. It was still amazing, and I'll try again!! Still loved every bit of it!!!

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