Shout out of thanks to my sister Amy – who gave me a can of pumpkin puree, which (in my opinion) is worth its weight in gold currently due to the great pumpkin puree shortage of 2009. My grocery store still doesn’t have any of the Libby’s stuff on their shelves…and who wants to bake with organic fancy puree that’s $4 a can? Well – I guess maybe you will if you want to make these cupcakes before the regular stuff comes back in stock.
1 tsp ground cinnamon
1/4 cup applesauce
Cinnamon Cream Cheese Frosting
- Preheat an oven to 350 degrees F. Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
- Beat 1/2 cup of oil, applesauce, white sugar, and brown sugar with an electric mixer in a large bowl to combine. Add the room-temperature eggs one at a time, allowing each egg to blend into the mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Scoop the batter into the prepared muffin cups. I like to use an ice-cream scooper to make nice rounded cupcakes.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 19-21 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners’ sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Whenever I’m frosting cupcakes, I put a ziploc bag into a glass, fill it with icing and then snip a corner – and do a swirl on top. I always go back and add more frosting it seems, because the pretty swirl just isn’t enough frosting for me.