Here at Seawolf Living we love recipes that are super easy to make for a couple of reasons: 1) college students tend to have limited money and resources and 2) the easier the recipe the easier it is to make. Since it's Fall, naturally we're sharing a pumpkin flavored treat. Now I know it seems scary but I promise you can make these Pumpkin Cupcakes with Cream Cheese Frosting without a mix. That's right, we're baking from scratch.
Here's what you'll need for the cupcakes:
1 1/2 cups + 2 Tbsp all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
2/3 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup canola or vegetable oil
2 large eggs
3/4 cup + 2 Tbsp canned pumpkin puree
1 tsp vanilla extract
Here's what you'll need for the frosting:
8 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
2 3/4 cups powdered sugar
1/2 tsp vanilla extract
And here's what you do:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger for 20 seconds, set aside.
In the bowl of an electric stand mixer (your hands and a whisk works too), whisk together granulated sugar with brown sugar until no lumps remain. Add canola oil, set mixer with paddle attachment (one that scrapes the bowl is preferred otherwise stop and scrape bowl occasionally throughout entire mixing process) and blend mixture on medium speed until well combined. Mix in eggs one at a time, beating well after each addition. Mix in pumpkin and vanilla. With mixer set on low speed, slowly add in flour mixture and mix until combined, then stop mixer and scrape down sides and bottom of bowl and fold batter to ensure it is well blended.
Divide batter among 12 paper lined muffins cups, filling each about 3/4 full and adding a heaping 1/4 cup batter to each well. Bake in preheated oven 20 - 24 minutes until toothpick inserted into cupcake comes out clean. Cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
For the cream cheese frosting (we won't judge if you use a pre-made frosting):
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container. Bring nearly to room temp before serving.
Then it's time to decorate! Extra spirit points to the Seawolves who decorate them for Halloween...maybe a vampire or a spooky ghost?!