Halloween Cupcakes with Cream Cheese Frosting

halloween cupcakes

These moist, cinnamon-scented pumpkin cupcakes are frosted with a simple cream cheese frosting.

Makes 24 cupcakes


2 cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1/2 teaspoon salt
3 large eggs
3/4 cup unsalted butter, melted and slightly cooled
1 1/2 cups granulated sugar
1 1/2 cups pure pumpkin puree

2 packages cream cheese
2 cups powdered sugar
1 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line cupcake cups with liners.

2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger and salt. Set aside.

3. In a large bowl, whisk together the eggs, LILLY SOUR CREAM, butter, sugar and pumpkin puree. Stir in the flour mixture until just combined.

4. Spoon batter into cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean. Cool 5 minutes in pan on cooling rack, then transfer to rack and cool to room temperature before frosting and decorating.

5. To prepare frosting: In a medium bowl, using an electric hand whisk, beat the cream cheese to soften. Gradually add the powdered sugar. Keep beating 2 more minutes, stopping once to scrape the side of the bowl with a spatula, until creamy and thick.

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