Pumpkin Cupcakes With Lemon Cream Cheese Frosting
By
Nancy Allen
@mawmawnan
1
Love the lemon cream cheese frosting with the pumpkin cake, such a winner.
Rating:
★★★★★ 2 votes5
Comments:
Serves:
12 cupcakes
Prep:
10 Min
Cook:
20 Min
Method:
Bake
Ingredients
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1 1/4 cgranulated sugar
-
1 1/4 ccanned pumpkin puree
-
1/2 cvegetable oil
-
2eggs
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1 1/3 call purpose flour
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2 tspground cinnamon
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1 1/2 tspbaking powder
-
1/2 tspbaking soda
-
1/2 tspsalt
-
1/2 tspginger, ground
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LEMON CREAM CHEESE FROSTING
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1 pkg8oz. cream cheese, softened
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1 cconfectioners sugar
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·finely grated zest of 1 lemon
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2 to 3 Tbspfreshly squeezed lemon juice
How to Make Pumpkin Cupcakes With Lemon Cream Cheese Frosting
- Preheat oven to 350F. 12 muffin cups, greased or paper-lined. In a large bowl, whisk together sugar, pumpkin, oil and eggs until well blended.
- In a small bowl, mix together flour, cinnamon, baking powder, baking soda, salt and ginger. Add flour mixture to pumpkin mixture and mix well. Spoon into prepared muffin cups, filling about three-quarters full.
- Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted in center comes out clean and dry. Cool in pan for 10 minutes, then remove onto wire rack to cool completely.
- Prepare frosting: In a small mixing bowl, beat cream and confectioners sugar until smooth. Add lemon zest and juice and continue to beat until smooth and blended. Swirl the tops of each cupcake with the frosting.
