Pumpkin Ginger Cupcakes with a Cinnamon Cream Cheese Frosting
WOW! It has been horribly hot in Southern California for a few weeks now and I have been hesitant to turn my oven on for anything beyond dinners. I was finding myself seriously aching to bake- SO, I put aside the 100+ degree weather and allowed myself to enjoy my kitchen. Can you tell I am really looking forward to Fall?? If not, the mere fact that I made something pumpkin should give it away!
As usual, I always enjoy baking when I can be around my boys. I began prepping the ingredients and by the time I pulled out my mixing bowls I had multiple step stools surrounding me with helping hands, love it!
To begin, preheat your oven to 325 degrees.
In a bowl, mix together 3 c flour, 1 1/2 tsp of baking powder and baking soda, a dash of salt, 2 tsp of cinnamon and 2 tsp of ginger. Once sifted, set aside.
During the holidays I stock up on Trader Joe's Organic Pumpkin ... it preserves for about 2 years when canned which is perfect for using this year round when it is only stocked seasonally!
In a large bowl, beat together 1 c melted butter, 2 c sugar, and 1 15 ounce can of canned pumpkin- be sure that it isn't pumpkin pie filling!! A common mis-step is also assuming a can is a cup- it isn't!! This can I used is 15 ounces, as opposed to a cup that measures 8 ounces.
As you can see, I had a pretty cute helper who had a great hold on that mixer!!
Once blended, add 6 large eggs- beating until smooth.
Mix in your flour mixture until it is incorporated. In our house we have to take turns which means this process takes much longer, but it keeps the peace! The boys rotated turns mixing away until our batter was smooth and thick.
All ready to prepare our muffin tins!
Again, my little helpers filled our muffin pans with liners ...
... fill the liners about half full with batter so there is room for the muffins to rise.
Bake at 325 degrees for 25 minutes.
While Braydon primarily helped me with the cupcakes, Cole helped me make our frosting. While our cupcakes were cooling we combined 2 sticks of butter at room temperature with 6 ounces of cream cheese and 2 tsp of vanilla in a bowl.
Using a mixer, beat on low speed until smooth and thoroughly blended.
I know I am biased, but is he cute or what?! Waiting so patiently for his next instructions!
Once the ingredients have blended, add 4 c of powdered sugar and continue mixing until smooth.
Separate about 1 1/2 c of your frosting from your bowl and add 2 tsp of cinnamon.
Mix the cinnamon into the frosting- feel free to add more cinnamon if you like until a light brown color is achieved.
When your 2 frostings have been made, top your cupcakes. I put a dollop of cream cheese frosting on top each cupcake.
I then added a smaller, second dollop of cinnamon cream cheese frosting as well.
You can either leave the cupcakes with dual frostings to serve and enjoy or you can take a spoon to swirl the two together.
Be sure you top your cupcakes with their frosting ONLY once they have completely cooled as the frosting will slide right off the cupcakes if too warm.
Once cooled, refrigerate these cupcakes to preserve the cream cheese frosting and enjoy!!