pumpkin cupcakes with lemon cream cheese frosting
Love the lemon cream cheese frosting with the pumpkin cake, such a winner.
prep time
10 Min
cook time
20 Min
method
Bake
yield
12 cupcakes
Ingredients
- 1 1/4 cups granulated sugar
- 1 1/4 cups canned pumpkin puree
- 1/2 cup vegetable oil
- 2 - eggs
- 1 1/3 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger, ground
- LEMON CREAM CHEESE FROSTING
- 1 package 8oz. cream cheese, softened
- 1 cup confectioners sugar
- - finely grated zest of 1 lemon
- 2 to 3 tablespoons freshly squeezed lemon juice
How To Make pumpkin cupcakes with lemon cream cheese frosting
-
Step 1Preheat oven to 350F. 12 muffin cups, greased or paper-lined. In a large bowl, whisk together sugar, pumpkin, oil and eggs until well blended.
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Step 2In 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.
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Step 3Bake 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.
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Step 4Prepare 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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