Pumpkin Cupcake Recipe

(Photo by Maria Desiderata Montana)

Pumpkin Cupcakes Recipe From The Lodge at Torrey Pines

Yields 12 cupcakes

  • 1-4 ounce stick of butter
  • 1 cup sugar
  • 2 whole eggs
  • 1¼ cups all purpose flour
  • ½ cup warm milk
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon clove
  • ½ teaspoon ginger
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Preheat oven at 350 degrees F.

Paddle together butter and sugar until light and fluffy. Add eggs one at a time. Sift together the dry ingredients. Mix together milk and puree. Add dry and milk mixture to butter alternating, ending with the dry ingredients. Bake at 350° Fahrenheit for 10-15 minutes.

Cream Cheese Frosting

  • 16 ounces cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • 4 ounces white chocolate

In a large mixing bowl, paddle together cream cheese and sugar until smooth. Add vanilla extract and cinnamon. (Taste and add more if you have more of a sweet tooth.) Melt white chocolate and slowly add to cream cheese. Once it comes together, stop mixing and frost the pumpkin cupcakes.