Friday, August 2, 2013

Delicious Pumpkin Cupcake Recipe with Honey Cream Cheese Frosting

Is it Fall yet??!!??
 I can already hear the outrage from my husband saying " But summer isn't over!".True but wouldn't it be great to skip over any remaining 90+ degree days of summer heat and go straight to the most elegant season of all? Of course, like everyone else in Ohio, I am in no rush to hail in the winter cold but I'd be ok with Fall and all of its charm stretching out a little.  
Whats to love about Fall??

 Hot apple cider
Apple orchard visits,
Apple everything!
Knee high boots
Pumpkin carving
Pumpkin Everything!
Cinnamon Everything!
Hay rides
Perfect 65-70 degree weather
Leaves changing and  Football season.......??

How'd that get in there?..... okay maybe it wouldn't be so bad if  summer was  a little longer before I lose my husband all together every Sunday to football. But really the term football 'season' in my house has no meaning but is broken down further into:
Football pre-season season,
Football hoping (against all odds we win) season,
Football  playoff (hoping one day we'll be there) season,
Football 'there's always next year' season,
Football draft hypothesis season,
Football looking forward to football season season.

Either way football is every bring on fall! and football! and Pumpkin Cupcakes!!

Enjoy life with cake,
p.s Go Browns!

Pumpkin Cupcakes with Honey Cream Cheese Frosting
(Adapted from The Cake Bible pg.71)

Prep Time: 10 minutes
Cook Time:15-20 minutes
Total Time: 40-60 minutes

Makes 1 dozen Cupcakes

1 1/4 cup  Sifted Cake Flour
1 tsp    Baking Soda
1 tsp   Cinnamon
1/2   Garam Masala (can also use All-spice)
1/4 tsp  Ground Cloves
1/2 tsp   Salt
2          Eggs
3/4 cups    Light Brown Sugar
1/2 cup  Oil
1 cup   Canned Unsweetened Pumpkin Puree

Method of Preparation:

1.  Preheat the oven to 350F.  In a small bowl combine the flour, soda, spices and salt, whisk to blend.
2.  In a large mixing bowl, beat the eggs, sugar and oil for 2 to 3 minutes or until very smooth.  Add the pumpkin and beat just until smooth.   Add the flour mixture and beat until completely moistened.
3.  Portion the batter into 12 cupcake tins lined with paper liners.  Cook for 5-7 minutes, then rotate the pans 180 degrees.  Cook an additional 5-10 minutes or until the top of the cupcakes are firm to the touch and a skewer comes out clean when inserted into the middle of a cupcake.
4.  Remove from the oven and cool for 5 minutes in the pan.  Remove to a cooling rack to cool completely.

Cream Cheese Frosting

8 oz Softened Cream Cheese
1/2 cup Powdered Sugar
1/4 cup  Honey
10 tbl  Softened Butter
1 tbl    Vanilla Extract

1.  Cream all ingredients together until very smooth. Frosting can be used as a filling and/or a frosting for the pumpkin cupcakes.


  1. Hey Leah,

    This sounds fabulous! Excited to try these out for my daughter's birthday party. :) How much Garam Masala do you use?

    Thanks for sharing!

    1. Hey Laura, I guess I had a typo it should say 1/2 tsp Garam Masala. :) Thanks for stopping by! Hope your daughter loves the cupcakes!

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