This week for Whip It Up Wednesday I decided to try a Pumpkin Dream Cake with Cream Cheese Cinnamon Frosting that I found over at The Novice Chef! She also had a cupcake recipe that was similar to the cake recipe that looks wonderful! She used maple extract in the icing on the cake and the batter on the cupcakes but I decided to take the maple syrup completely out. I’m not a huge fan so I decided to do the cake recipe as cupcakes with the cinnamon cream cheese frosting from the cupcake recipe. If that makes any sense! Here is the recipe!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin
- 1/4 cup vegetable oil
- 1 cup milk
- 12 oz (1 1/2 packages) cream cheese, softened
- 3/4 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 6 cups powdered sugar
- Preheat oven to 300°F.
- In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the egg, then stir in vanilla, maple, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
- Divide batter among cupcake tins, filling 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack.
- For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.
- Pipe onto cupcakes with your favorite tip and serve! Optional: for decoration, I sprinkled the tops with cinnamons sugar.
I started by mixing the flour, baking soda, and salt.
I then mixed the rest in another bowl and added the flour mix and milk slowly until it was smooth.
I then put the batter in the muffin pans and baked them at 300 degrees for about 15 minutes.
I made large cupcakes and small cupcakes.
I let them cool for about an hour.
I then made the cream cheese icing without the maple syrup. Just the cinnamon and vanilla. I mixed it until it was completely smooth.
I then iced all the cupcakes and they were ready to eat!
They turned out absolutely delicious!
These are a great fall or thanksgiving dessert! I can’t wait to share them!
Other pumpkin treats you might like:
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