Monday, October 1, 2012

Harvest Pumpkin Cupcakes

pumpkin-cupcakes

I have lots of cousins on both sides of my family, but my cousin Mat is the one I was always closest with growing up. He is only a few months older than me, and his family lived within a day's drive of us, so there were always a few weeks during the summer when our families would get together. When we were little, we both loved to cook, and we hatched a plan to open a catering company together when we grew up. We were going to name it Cousins Catering, and for the rest of that summer, we sent each other envelopes full of recipes in the mail. Neither of us ended up going into the catering business (although he owns a candy shop, so that's pretty darn close!), but he emailed me this delicious recipe last October, and it has become a favorite in both our families. Maybe we can talk some of our kids into keeping the Cousins Catering dream alive!


Harvest Pumpkin Cupcakes
from my Cousins Catering partner, Mat Allred
pumpkin-cupcakes-with-cream-cheese-frosting

for the cupcakes:
4 eggs, beaten
3/4 cup oil
2 cups sugar
1 small (15-oz) can pumpkin
1 3/4 cups flour
1/4 cup cornstarch
4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

for the frosting:
1 stick butter, softened
1 8-oz brick cream cheese, softened
4 cups powdered sugar
2 teaspoons vanilla

To make the cupcakes, preheat oven to 350°F. In a large bowl, beat eggs, oil, sugar, and pumpkin until smooth; set aside. In a medium bowl, combine all remaining ingredients. Add dry ingredients to pumpkin mixture and beat until well-blended. Divide mixture evenly among 24 prepared cupcake tins (either lined with paper baking cups or sprayed with nonstick cooking spray). Bake 15-20 minutes, until center springs back when lightly pushed. Allow to cool completely before frosting.

While the cupcakes are cooling, combine the butter and cream cheese in a large bowl, and beat until smooth. Add powdered sugar and vanilla, and beat until smooth and fluffy. When cupcakes are cool, frost away!


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12 comments:

  1. I just found your blog and love it! Feel free to visit mine as well:) Your photos are great and I love how you also started your own etsy shop, how neat! Is it hard? I've contimplated doing some things on etsy, but have yet to research it much.

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    1. Hi Sweet and Savory Eats! My Etsy shop is just a fun hobby, so it is completely do-able! If I were trying to make significant money from it, that'd be another story! Feel free to email me if you have any questions about getting one started. :)

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  2. Those look beautiful, and I'm sure they're very tasty too! Cousins Catering sounds so cute... I'll always remember the restaurants and businesses my friends and I used to plan. Such fun!

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    1. Hi Jacy! We make such big plans as kids, don't we?!

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  3. These sound so good! I might just have to give them a try:)

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    1. Jamie, you will NOT be disappointed! They are so good! Moist, fluffy, delicious--everything a cupcake should be, and perfect for October!

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  4. Just made these. They are SO GOOD! My daughter is licking all the icing off of hers now. :)

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    1. Living on Love--that is exactly how my kids like to eat cupcakes too! I should just give them a bowl of frosting and not waste the cupcakes on them!

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  5. ummmmmmmmmmmmm, I'm going to have to make these this weekend. Pumpkin is my weakness. Great pics!

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    Replies
    1. Hey Lexy! We seriously need to get together to bake cupcakes sometime. Wouldn't that be fun?! And fattening, lol!

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    2. Hi why cant just I used pumpkin pie mix in the can in instead regular pumpkin in the can . Ty Chris , .....................

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    3. Hi! Canned pumpkin pie mix already has spices and sugar mixed in, so it's best just to use plain canned pumpkin and add the sugar and spices that the recipe calls for. Good luck!

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