Fall is almost over but I can’t seem to have enough of these pumkin cupcakes with orange cream cheese frosting. This flavor combination came out really well. The pumpkin was fresh and ripe before it was pureed in a food processor which resulted to unmistakable pungent pumpkin taste in the cupcakes. I brought it to share at my friend’s birthday party and it was a hit.

Cupcake:

Ingredients:

4 cups cake flour, sifted

1 teaspoon baking soda

1 tbsp + 1 tsp baking powder

1 tsp salt

2 tsp of ground cinnamon

1 tsp of nutmeg

1 tbsp of ground ginger

2 sticks of unsalted butter, at room temperature

2 1/2 cups packed light-brown sugar

4 large eggs

1 cup of buttermilk

1 3/4 cups fresh pumpkin puree

Steps:

1. Preheat oven 350 F degrees. Line cupcake tins with paper liners. Sift flour, baking soda, baking powder, salt and spices. (or, mix them in food processor)

2. With an electric mixer on medium, cream butter and brown sugar until it becomes pale and fluffy. Add eggs, one at a tme, scrape down sides of the bowl to make sure everything is included.  Reduce speed to low and add flour mixture in three batches, alternating with two additions of buttermilk and beating until they are combined.  Add pumpkin puree and beat until just combined.

3.  Divide batter evenly among lined cups.  Fill each liner three quarters full as batter will rise as it cooks.  Bake for 15 – 18 minutes.

Orange Cream Cheese Frosting

1 tsp of orange extract

12 ounces of cream cheese, room temperature

1 pound  (4 cups) of confectioner’s sugar, sifted

Steps:

1) With an electric mixer on medium speed, cream butter and cream cheese until fluffy, this takes about 2 – 3 minutes. Reduce to low speed. Add sugar, 1/2 cup at a time.

2) Add orange extract and mix until smooth and combined.

You can refrigerate this up to 3 days.  Before using, bring it to room temperature and beat in mixer on low speed until it is smooth again and ready for use.