I haven’t posted any desserts in a long time….I guess that’s because I haven’t made any recently . I’ve been focusing on healthy, practical dinners for the past few weeks since school is back in session and we are having more family dinners. But this past weekend, I had a craving for some type of pumpkin treat. I’ve had this recipe for years. It’s easy and absolutely delicious. My 5 year old helped me make them while we watched the Buckeyes dominate Florida A&M! These are some seriously moist cupcakes. Homemade cream cheese frosting is an added bonus, but if you don’t have time, Duncan Hines makes a pretty close second. I don’t have much else to say about these cupcakes other than what I said to my husband (who is not a real sweets guy) when he was debating whether he wanted to have one for a late night sweet treat last night. I looked him square in the eye and said, “these are worth the calories.” He was not disappointed. Give them a try!
Pumpkin Cupcakes with Cream Cheese Frosting (Makes 24 or 13 x 9 in. cake)
2 cups sugar
1 cup oil
2 cups flour
1/2 tsp salt
2 tsp cinnamon
2 tsp baking soda
2 cups unseasoned pumpkin (one 15 oz. can)
Cream Cheese Frosting (OR try Ducan Hines Creamy Homestyle Cream Cheese Frosting):
1 8 oz. pkg cream cheese, softened
1 stick softened margarine or butter
1 lb powdered sugar
1 tsp vanilla
For cupcakes: Preheat oven to 350 degrees. In mixer, beat eggs and add sugar and oil. Mix dry ingredients; add to egg mixture. Add pumpkin and blend well. Pour into greased and floured cupcake tins and bake for 15-17 minutes (or 13 x 9 inch pan for 50-60 minutes). Wait until cupcakes are cooled for at least 30-45 minutes before frosting them.
For frosting: In mixer, using wire whisk attachment, beat cream cheese, margarine, powdered sugar and vanilla until smooth.