Skip to main content

Pumpkin Cupcakes with Cream Cheese Frosting

I got this super cute Halloween chocolate mold so I made a bunch of little Halloween chocolates.



But then I didn't know what to do with them, so I opted for making cupcakes for a pumpkin carving party that I was going to, and using the little chocolates as decorations. :)

Stacey's Pumpkin Cupcake Ingredients:
1c unbleached white flour, organic
3/4c whole wheat flour, organic
1/4c brown rice flour, organic
1tbs cornstarch
3/4c dark brown sugar, organic
1tsp baking soda
1tsp baking powder
1tsp salt
1tbs cinnamon
1/2tsp freshly grated nutmeg

1 can pumpkin, organic (15 oz)
2 eggs, organic
2 tsp vanilla bean paste
1/2c nonfat yogurt, organic
1/2c butter, salted, organic (1 stick)
1/4c whole milk, organic
1 tsp fresh grated ginger

For the frosting, I thought I'd try using Neufchâtel. I think I will use regular cream cheese next time because it looked a little grainy.

Stacey's Cream Cheese Frosting Ingredients:
8oz Neufchâtel cheese
1/2c butter, salted, organic (1 stick)
1/4c heavy cream, organic
2 tsp vanilla bean paste
2-2.5c confectioners sugar

Toasted pumpkin seeds
Chocolate decorations


First I [preheated the oven to 350F, then mixed all the dry ingredients for the cupcakes in a large bowl.  Then in a large glass measuring cup, I microwaved the yogurt, butter, and milk, for about 30 seconds to 1 minute in order for the butter to be soft without it melting all the way.  I added the eggs, vanilla and fresh ginger, and whisked with a fork.  I poured this over the dry ingredients and then put the canned pumpkin on top.  I mixed everything with a spatula and then used a cookie scoop to spoon the batter into cups in a muffin tin - this is easiest since the batter is kind of thick.  If you don't have a cookie scoop, probably 2 large spoons would be good to scrape batter into each cup.

I baked them for about 22-24 minutes, rotating once in between and it made 22 cupcakes.  While the cupcakes were cooling, I made the frosting.

I had let the cheese come to room temperature, but you can probably microwave and stir it and the butter at 10 second intervals (making sure it doesn't get too hot) until everything is soft.  Then I added that and the cream and vanilla to my standing mixer and added the confectioners sugar 1/3 cup at a time until it was the sweetness and consistency I wanted.  It ended up a little grainy, as I said before, but it still tasted good.

Once the cupcakes were cool, I frosted them, and placed 1 chocolate in the middle of each cupcake.  Then I sprinkled the toasted pumpkin seeds around the chocolate.


I liked these.  The cake isn't too sweet so the frosting goes well with it.  Everyone at the party seemed to enjoy them.  And of course, I can't not show you the pumpkin I carved at the party!


Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha