This is a recipe that I found with my granny many, many years ago. We LOVE fall and we love baking.
The key to making pumpkin cupcakes is to make a really, really big mess. If you haven't completely destroyed your kitchen and your clothes while making them, you just didn't do it right.
I start by gathering all my ingredients and taking over the entirety of the counter. Oh, and rather than printing my recipe like a sane person, I like to just leave the PDF up on my computer. This will ensure that your computer gets a little seasoning. That's really good for your computer. I promise.
Then I like to haphazardly throw all the ingredients into the mixer at once. Forget separate bowls and added steps. Just throw it all in and mix, mix, mix.
While the oven is preheating, pour the batter into a 9x13 pan or into 24 cupcake holes.
Bake until they're done. About 20 minutes.
While they are cooling, make some delicious cream cheese frosting. Really whip the heck out of it.
Then spread it on the cake or put it in a bag and decorate it all fancy-like.
If you're really patient, put them in the fridge and let them chill for a little while before you eat them. Just make sure you refrigerate them at some point. You don't want that cream cheese frosting getting all funky.
Hope you enjoy this delicious fall treat!
- 2 C Sugar
- 4 Eggs
- 1/3 C Vegetable Oil
- 16oz Canned Pumpkin
- 2 C Flour
- 1⁄2 tsp Cinnamon
- 1⁄2 tsp Salt
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 3⁄4 C Butter, melted
- Preheat oven to 350° F.
- Combine all ingredients in a large bowl until blended.
- Grease a 9x13 baking dish and pour in batter.
- Bake for 25 minutes and cool completely before frosting.
Cream Cheese Icing
- 1 stick Butter
- 1 3oz Package of Cream Cheese
- 2 C Powdered Sugar
- 1 tsp Vanilla
- Soften butter, but do not melt.
- Whip all ingredients together.