Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting are a great autumnal dessert. These go well with a cold glass of milk or a cup of coffee.
When the bambino started school, we had a parent meeting to go over some of the things in the school, what the kids would be doing throughout the day, getting to know the teacher, and signing up for committees, if one was so inclined.
I have enough going on between the blog and regular work, so I took the easy way out. If food or desserts are needed, I’ll buy or make something.
Parent/Teacher conferences are starting tomorrow night, and a group sent out requests for items for a meal for the teachers, since they’ll be there late, and won’t have time to dash out for dinner. One of the things I said I’d bring was a dozen Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.
Moist (I hate that word, but I can’t really think of another that fits!), spicy, and delicious.
So very very good. And the cinnamon in the cream cheese frosting is subtle. These aren’t super-pumpkin-pie-spicy or anything.
I do kind of wish I had some chopped pecans to top these with, but I seem to be in the minority in liking nuts with my pumpkin desserts. No big deal, though.
Yesterday, we popped down to Sioux Falls.
I’ve been chomping at the bit to go since the beginning of the month (which I know, was only 3 weeks ago), when Costco opened. So we headed down to get our membership cards and shop!
One is a second case of bottled water, which will be going to the school along with the cupcakes. Another is a treat the bambino picked out that may end up being a Christmas present for someone.
Begin the research nerd that I am, I spent a couple hours online, reading other bloggers, to try and get some idea what the good deals are and aren’t.
Those four dozen eggs (I think) were a good deal. They’re organic, and each pack was $1.97.
In essence, I got four dozen organic eggs for a dollar a dozen. Considering they’re $3/dozen at Hy-Vee, I think that was a good deal.
I also think the milk was a good deal. $2.95/gallon, for 2%. At Hy-Vee, it’s $4.18/gallon.
Granted, it’s conventional milk, but since Buttercrust Bakery is no more, I can’t get Burbach’s here in town anymore. Still, I think like the vast majority of things here in Brookings, the price of milk is ridiculously inflated.
When I tell people back home what it costs, they croak! Which is what I do anytime I have to buy it at the grocery store.
If I can get it for $3/gallon, I’ll stock up and make the room in my fridge for four or five gallons at a time!
The other good deal I thought was the ground beef. $3.29/lb. for 88/12 (lean/fat percentage) beef–I think, and I got just shy of 6 pounds.
I divided it up using my kitchen scale, and froze most of it. But that will last us a couple weeks.
I’m debating on going back down on Friday, when it’s a little less jam-packed, to actually take my time in going through the store, and picking up some of the things I forgot! In the future, I’d like to make monthly stock-up trips, but I think it’s going to take me a little while to figure out a process.
For the Cupcakes:
- 2 C Flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. sea salt
- 1 1/2 tsp. pumpkin pie spice
- 1 C packed light brown sugar
- 1 C white sugar
- 1 C (2 sticks) unsalted butter, melted and cooled slightly
- 4 large eggs
- 1 15-ounce can of pumpkin (NOT pumpkin pie filling)
For the Frosting:
- 1 8-ounce block of cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 4 C powdered sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- 2-3 Tbsp. milk, if necessary
Place the butter in a small saucepan and melt over low heat. Set aside to cool.
Preheat the oven to 350 degrees F. Line 2 muffin tins with paper liners.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside,
In a large mixing bowl, lightly beat the eggs. Then whisk in the melted butter and the sugars. Add the dry ingredients, whisking until smooth. Whisk in the pumpkin.
Using a large (3 Tbsp.) scoop, fill the liners evenly, approximately halfway full.
Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
To make the frosting, combine the cream cheese and butter in the bowl of a stand mixer. Cream together on medium-high speed for 1-2 minutes, then drop the speed to low. Add in the cinnamon and vanilla. Begin adding in the powdered sugar a little at a time. Add in the milk only if the frosting is too thick.
Once the powdered sugar has been added, whip the frosting on medium-high for 1 minute. Frost cupcakes as desired.