October 4, 2007
Pumpkin Apple Cupcakes with Cream Cheese Frosting
Fall is here! And what is more fun that playing with local fall ingredients. This time of year is perfect to mix and match and pumpkin and apple go together to make scrumptious cupcakes! They are just perfect to share and Alexis and I
sent them to work with Jamison to do just that! (Update: A guy pulled out in front of Jamison on the way to work so when he braked the cupcakes bit the big one when they jumped off the seat. It's the thought that counts right? ;o))
What You'll Need for the Cupcakes:
3 cups of unbleached all purpose flour
1/2 cup of natural brown sugar
1 teaspoon of salt
2 teaspoons of baking powder
2 teaspoons of cinnamon
1 teaspoon of nutmeg
1 cup of raisins
1/2 cup of maple syrup
2 cups of mashed pumpkin (Note: The is about how much pumpkin you get from roasting one sugar or pie pumpkin. You can used canned pumpkin if you prefer, but there really is nothing like fresh pumpkin!)
1 large apple, shredded (Note: I used a gala apple, but you can use whatever type of apple you have on hand.)
1/2 cup of buttermilk
Preheat oven to 350 F.
Stir together dry ingredients in a bowl (flour through nutmeg). Add raisins and stir to incorporate throughout the flour mixture. Add maple syrup, eggs, pumpkin, apple and buttermilk and stir until completely mixed. Fill batter 3/4 of the way full into muffin pans lined with muffin liners. Bake for 15-20 minutes or until cupcakes stick done. Let cupcakes cool to room temperature before frosting.
Makes about 28 cupcakes.
Notes: You can add in a cup of nuts if you like. Walnuts or pecans would work well.
What You'll Need for the Cream Cheese Frosting:
1 stick of butter, softened
1 - 8 ounce package of cream cheese, softened
3 cups of powdered sugar
1-2 teaspoons of vanilla
Cream together butter and cream cheese until completely mixed. Slowly add sugar and beat until smooth. Add vanilla and use to frost the Pumpkin Apple Cupcakes.
Notes: You can leave out the vanilla if you like and add in a couple of teaspoons of maple syrup for a maple flavored frosting. This frosting is a basic cream cheese frosting so you could use it for other cakes and mix it up. Adding peppermint would be good with a chocolate cupcake for example.
Posted by Dianne at October 4, 2007 7:12 AM
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Tracked on October 1, 2009 7:13 PM
Um, yum! You should enter this in the cupcake round-up that I'm doing with Cupcake Bakeshop!
Love the idea of adding maple syrup and raisins. It's something I don't think I would have come up with.
Posted by: Garrett at October 4, 2007 12:00 PM
I'm not sure how I missed that on your blog, but I just sent in the recipe. What a great idea! :o)
Posted by: Dianne at October 4, 2007 1:26 PM
These look fantastic. I don't think I've ever combined pumpkin and apples in a recipe. I've obviously been missing out. And of course cream cheese frosting is one of the best inventions in the world. ; )
Posted by: Farmgirl Susan at October 7, 2007 1:59 PM
I have a Pumpkin Apple Butter that I make too. I haven't made any yet this year yet, but I plan to. :o)
Posted by: Dianne at October 7, 2007 6:38 PM
Something went horribly wrong when I tried to make these... :(
and it calls for one large apple, but never tells you to put them into the mixture...
Posted by: Stephanie at November 2, 2009 11:11 AM
So sorry they didn't turn out! The apple should go in with the pumpkin. Thanks for pointing out that it wasn't there.
Posted by: Dianne at November 2, 2009 1:42 PM