Tag Archives: cream cheese

Pumpkin Cupcakes

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pumpkin is everywhere.

I know you’re probably on pumpkin blog overload. I totally understand. But really, it’s fall and we only get to do this a few weeks a year. (Don’t you remember this happened with asparagus and strawberries too?)

Anyway, yes, this post is about a great pumpkin cupcake recipe. But it’s also about a little announcement too….

I really do love this recipe. The cupcakes were a big hit with everyone who I shared them with too. I know it sounds like it’s getting old, but when you bite into one of these and it tastes just like fall, you won’t find it cliché. It will just be delicious.

Pumpkin Cupcakes

(Adapted from Ina Garten in House Beautiful)

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 4 extra-large eggs, at room temperature
  • 2 cups canned pumpkin purée (8 ounces), not pie filling
  • 1 cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  1. Preheat oven to 350°. Line two 12-cup muffin tins with cupcake papers.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat together eggs, pumpkin, sugars, and oil. Slowly add the flour mixture until fully combined.
  4. Divide batter into cups and bake for 20-25 minutes. Let cool.

My favorite Cream Cheese Frosting

  • 2 eight-ounce package of cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1- 1/2 teaspoon vanilla extract
  • 4-5 cups confectioners’ sugar
  1. Beat the cream cheese and butter until smooth
  2. Add the vanilla extract
  3. Gradually add the sugar and beat until incorporated
  4. Stick your finger into the bowl and lick away
  5. Just kidding… maybe… spread on cooled cupcakes and enjoy!

And finally, a little announcement. I will be baking 100 of these cupcakes for the Colonials Club at the GW basketball game on 10/6. 100!

I’ll get to do it in a big kitchen and in one large batch so this will be an exciting baking adventure. (I’ve never made more than 36 at a time.) Hopefully it all goes well. If you have any advice on baking in large batches, please help me out!

Happy pumpkin-y fall!

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Do Good, Bake Goods

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I had a great time this morning at the DC Food Blogger Bake Sale for Haiti. About 22 bloggers raised almost $1000 for Doctor’s Without Borders!! Also, I finally had the chance to meet some more of the crowd that I’m slowly getting to know. It was a fun group and I think we all enjoyed meeting each other, setting up and seeing what everyone brought.

I didn’t take pictures of everything, because I know some other people did (with their much nicer cameras). But I’ll link to everyone’s posts about their recipe. Check out:

Florida Girl in DC: Chocolate Salted Caramel Cupcakes and her funny adventures with caramel.

One Bite At a Time: Alejandra was a pro and made 4 things! Bacon Chocolate Chip Cookies (a big hit! lots of ooh’s and ahh’s), Granola Bars, Simple Lemon Cookies (so good! will be making these soon) and caramel apple cider cookies.

Macheesemo: Nick wrapped his blondies (filled with all sorts of yummyness) in beautiful parchment paper and string.

French Twist DC: Though she was eying the macarons made by One Vanilla Bean, she brought adorable little pineapple upside down cakes.

Shaw Girl: One of our fearless organizers made lavender cookies, some dipped in dark chocolate. Awesome.

The Passion Fruits: Everyone loved their mint brownies and icebox cookies!

Not Derby Pie: Brought chewy toffee blondies and many friends to eat them up too.

Modern Domestic: Couldn’t be there to sell, but brought perfectly packaged lemon cupcakes and salted chocolate thumbprint cookies.

Don’t Forget the Flour: Thank goodness she brought muffins because everyone was looking for something savory that early in the morning!

That’s my round up for now, but if I missed you, please comment and I’ll update! And of course, my recipe is below…

One Bowl Banana Cupcakes

  • 4 ripe bananas, mashed
  • 2-1/2 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1 cup canola oil
  • 1-1/2 cups milk (I only had about a 3/4 cup of milk, so I used heavy cream for the rest…shh!)
  • 3 cups flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  1. Preheat oven to 350°. Line enough muffin tins with paper liners for 36 cupcakes.
  2. Mix the ingredients in the order listed in a large bowl, starting with the wet ingredients and moving to the dry ones.
  3. Bake for twenty minutes, rotating the pan mid-way.

My Favorite Cream Cheese Frosting

  • 2 eight-ounce package of cream cheese, softened
  • 1 stick unsalted butter, softened
  • 1- 1/2 teaspoon vanilla extract
  • 4-5 cups confectioners’ sugar
  1. Beat the cream cheese and butter until smooth
  2. Add the vanilla extract
  3. Gradually add the sugar and beat until incorporated
  4. Stick your finger into the bowl and lick away
  5. Just kidding… maybe… spread on cooled cupcakes and enjoy!
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