Tag Archives: Pumpkin Cupcake Recipe

Pumpkin Spice Cupcakes

By: Angela Keyser, HQO Marketing Director

2013_11_Pumpkin CupcakesThis time of year, I can’t consume enough pumpkin! Pumpkin has indeed become more popular over the years. While apple used to be the flavor of fall, pumpkin has taken over with a vengeance.  In fact, according to Technomic’s MenuMonitor, a report that tracts new menu introductions in major restaurants across the country, there were 105 pumpkin-themed, limited-time food offerings introduced in 2012 and only 45 apple-themed.* So, if you’re on the pumpkin bandwagon like I am, these cupcakes may be just the trick for your weekly fix. The cream cheese frosting looks extra decadent after it’s piped onto the cupcakes with a large piping tip specifically meant for cupcake decorating. Despite there being a lot of ingredients, the recipe is really easy to make. A simple addition to any Thanksgiving Day celebration.  Enjoy!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Cupcake IngredientsCupcake Ingredients
2 1/4 cups all-purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 cup butter, softened
1 1/3 cups sugar
2 eggs
1 cup canned pumpkin
3/4 cup whole milk
3/4 cup chopped walnuts (optional)
Frosting Ingredients
4 tablespoons butter, softened
8 ounces cream cheese, softened
4 cups confectioners’ (powdered) sugar
2 teaspoons vanilla extract

Step 1: Preheat the oven to 375 degrees.

Step 2: Combine all dry ingredients in a medium bowl. (Flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and walnuts, if using.) Set aside.

Step 3: Cream butter and sugar.

Step 4: Slowly eggs, one at a time, to the butter and sugar mixture.

Step 5: Add pumpkin puree to the butter mixture.

Step 6: Add the flour mixture and whole milk, a little bit of each at a time, alternating between the two, as you gently mix the batter.

Step 7: Line a mini cupcake tin with cupcake liners.

Step 8: Fill each cupcake mold about 2/3-3/4 of the way full.

Step 9: Bake for 8 minutes or until a toothpick inserted into the cupcake comes out clean.

Step 10: To make the frosting, simply blend the cream cheese, butter and vanilla. Then, add the confectioners’ (powdered) sugar. Frost and enjoy.

Recipe adapted from About.com.

*Source: Wong, Vanessa. “Pumpkin Officially Trumps Apple as Fall’s Signature Flavor.” Bloomberg Businessweek. September 17, 2013. Web. November 7, 2013. http://www.businessweek.com/articles/2013-09-17/pumpkin-officially-trumps-apple-as-falls-signature-flavor

2013_4_12 AngieCincoMonterreyAngela Keyser, Director of Marketing for High Quality Organics, puts her 11 years of food and agriculture marketing and public relations experience to work leading HQO’s marketing efforts. Raised on a dairy farm in Wisconsin and obtaining at degree in animal science and international agribusiness from Cornell University, Angela is thrilled to be able to put her passions and expertise to work in her career.  When she’s not working, you can find her on the ski slopes, hiking trails, running, biking, cooking or traveling with her three-year-old son and husband.