All through October, the other Merry Monday hosts and I are going to be sharing cookie and dessert recipes with you. Once a week, I will post a new dessert recipe for you. We have also opened up the sharing to our Merry Monday linkers to share their favorite cookie or dessert recipes at the Merry Monday Link Party. We will be adding your recipes to a separate linkup that is at the bottom of this page. We’ve also included all of the recipes the hosts are sharing so you can find them in one easy place. Make sure to come back each week to see what everyone is sharing!
Vanilla cupcakes with pumpkin cream cheese frosting—say that 5 times fast.
I will admit, I had grand plans for these cupcakes, but like many of my grand plans, they didn’t turn out quite like I had hoped. I was planning to do a creamy caramel center, but instead of creamy, the caramel turned into hard candy. Then I thought maybe I would do a whipped cream center. Nope, those just failed–more miserably than the caramel. So, instead, I bring you plain vanilla cupcakes with a pumpkin cream cheese frosting. I added sprinkles though, so that makes them pretty special!
I got the original recipe for the vanilla cupcakes from Tide and Thyme. You should check out some of her awesome recipes, and drool over her photos like I did. Am I the only one who does this?
Anyway, back to the cupcakes.
The batter was amazing on these. It does take a little bit of work (made easier if you have a stand mixer) but it is well worth it. AND it makes a ton of cupcakes. I actually ran out of liners for mine so I made a few big cupcakes with some large muffin tins I bough awhile back.
There is a lot of mixing involved, and when you are through, your batter should be very full, and airy. The idea is to whip extra air into the batter, which, in turn, makes your cupcakes fuller, moist, and not so dense.
Bake them like you would a normal cupcake. In my oven (propane) they took exactly 18 minutes to be perfect!
For the frosting, I started by beating the cream cheese and cream until it resembled a slightly “whipped” consistency. I think this is important because some cream cheese frostings can sort of “melt” after frosting. This one tends to stay put.
After I whipped the two, I added in the pumpkin puree, pumpkin pie spice and powdered sugar. If you feel like your frosting has gotten too thick, you can add a dash of milk, or a little more cream. If you feel like the frosting isn’t thick enough, add some more powdered sugar. Sometimes frostings are more of a trial and error.
I used just a simple frosting tip and a sandwhich baggie to frost my cupcakes, but you could be lazy like I wanted to be and just use a knife. Presentation is everything on the blog though! That is why ya’ll got sprinkles too.
- 2 3/4 cup all purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup butter, softened
- 2 cups sugar
- 5 large eggs, at room temperature
- 1 1/4 cups buttermilk, at room temperature
- 1 tbsp. vanilla extract
- Preheat Oven to 350, and line cupcake tins.
- Combine flour, sugar, baking powder and salt in a medium bowl and set aside.
- In a bowl of a stand mixer, cream butter until smooth and creamy.
- Add in sugar and beat for 2 minutes. Scrape sides and beat 1 more minute.
- Mix in eggs, one at a time, fully incorporating and scraping sides of bowl after each.
- In a large measuring cup, combine buttermilk and vanilla.
- With mixer on low speed, add small amounts of dry ingredients and buttermilk mixture, alternating, beginning and ending with dry.
- Mix just until incorporated, scape sides of bowl, and mix for 15 seconds more.
- Fill cupcake liners 2/3 full.
- Bake 18-20 minutes, until toothpick inserted in center comes out clean.
- 8oz. package cream cheese, softened
- 1/3 cup whipping cream
- 2 Tbsp. pumpkin puree
- 1 tsp. pumpkin pie spice
- 2 cups powdered sugar
- In bowl of a stand mixer, combine cream cheese and whipping cream. Beat together until resembles a thick whipped cream.
- Add in pumpkin puree and pumpkin pie spice.
- Mix in powdered sugar 1/2 cup at a time.
- Frost completely cooled cupcakes. Refrigerate leftovers.
- If mixture is too thick, add in small amount of milk or whipping cream. If too thin, add in more powdered sugar.
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