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Recipe Sharing: Pumpkin Spice Cupcakes with Brown Sugar Cinnamon Cream Cheese Frosting!

December 3, 2010

Hi all!

Now that Thanksgiving is past us (and our waistlines are thicker as a result), we will begin saying goodbye to the beautiful autumnal decorations all around us and waving in the holiday ones.

Already, the malls are bedecked with holiday cheer, radio and television stations are bombarding us with festive programing, and holiday party invitations are rolling in.  It saddened me to think that yet another season was coming to an end so quickly, so as a last-ditch effort to hold onto fall, I decided to make autumnal cupcakes for a little gathering I am having tomorrow.

These cupcakes are pumpkin spice and I found the recipe on Martha Stewart’s website.   The recipe, however, did not recommend a frosting, so before I committed to the usual cream cheese frosting that I happen to prefer with pumpkin spice baked goods, I searched around for something more inspired.  As in the past, I struck gold with our friends over at “Cupcakes Take the Cake” who posted the same Martha Stewart recipe back in September but with a frosting recipe from their own personal collection.  The reviews were rave for this frosting so I decided to go with it, and – OMG, it is SCRUMPTIOUS!!!  🙂

I decorated the frosted cupcakes with varying colors of fondant leaves that I made the night before so they would harden and – VOILA!  The perfect little cupcake to pay homage to the end of the fall.  There are so many things you could do to decorate these, so go ahead and have fun with it!

An autumnal trio!


The recipe for both the cupcakes and the frosting are posted below.  Trust me, you have to make these babies!  They are divine and a fabulous way to bid adieu to the fall!

Happy baking!


Martha Stewart’s Pumpkin Spice Cupcakes


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1 teaspoon ground cinnamon*
  • 1 teaspoon ground ginger*
  • 1/4 teaspoon freshly grated nutmeg*
  • 1/4 teaspoon ground allspice*
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 4 large eggs, lightly beaten
  • 1 can (15 ounces) pumpkin purée

* = I just used 1 tablespoon of pumpkin pie spice (which is a combination of all these spices) and it worked just fine!

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin purée.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.  Yields between 24-30 cupcakes.
Read more at Pumpkin Cupcakes – Martha Stewart Recipes
Brown Sugar Cinnamon Cream Cheese Frosting
courtesy of “Cupcakes Take The Cake
  • 8 oz fat free cream cheese – room temperature
  • 1 stick unsalted butter – room temperature
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 4-6 cups powdered sugar

In an electric mixer, cream butter and cream cheese until light and fluffy. Beat in brown sugar, vanilla, and cinnamon until fully incorporated. Gradually add powdered sugar in small portions, scraping down the sides with each addition, until desired consistency is reached.

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