Friday, October 23, 2009

Pumpkin Cupcakes with Cream Cheese Icing

I am blessed to have a beautiful great-niece and she loves to cook with me.  Tonight, we made pumpkin cupcakes and iced them with cream cheese frosting that we tinted orange.  We added some of those sugar cupcake decorations for halloween.  What a blast.  The best part was licking our fingers!

We will bring these to the family reunion (or family unit as Ali calls it).  She will be very proud to serve her fancy cupcakes. I can't wait until my granddaughter Leah is old enough to cook with me!

 Pumpkin Cupcakes with Cream Cheese Icing

1 Box Yellow Cake Mix
1 Can Solid Pack Pumpkin (I like organic)
3 Eggs
1/3 cup vegetable oil
1/3 cup water
1 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. nutmeg

Place all ingredients in large mixer bowl.  Mix on low speed to combine.  Scrape down the bowl and mix at medium speed for 2 minutes.  Line 24 cupcake tins with paper liners.  Fill each liner ¾ full.  Place in a preheated oven for 15 to 17 minutes.  Remove from oven and cool completely.  This recipe makes 24 cupcakes.

Cream Cheese Icing

1 8oz. Cream Cheese (softened)
½ Cup Unsalted Butter (softened)
4 Cups Powdered Sugar (sifted)
½ tsp. almond extract
2 tbsp. orange juice
2 tbsp. grated orange rind (optional, but great)

Cream the butter and cream cheese for three or four minutes.  Add extract and orange juice, mix to combine.  Add sifted powdered sugar all at once.  Turn mixer on low speed to combine mixture.  Turn mixer to high and whip until frosting is light and fluffy.  This recipe will generously frost 24 cupcakes.

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