Recipe: Spiced-Pumpkin Cupcakes with a Cinnamon Cream Cheese Icing Center

SPICED-PUMPKIN CUPCAKES WITH A
CINNAMON CREAM CHEESE ICING CENTER

FOR THE CREAM CHEESE FILLING:
4 oz. cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups confectioners' sugar
1/2 tsp. pure vanilla
1/2 tsp. cinnamon
FOR THE CUPCAKES:
3/4 cup butter or margarine, softened
2 1/2 cups granulated sugar
3 eggs
1 (15 oz.) can solid pack pumpkin
1 cup buttermilk
2 1/3 cups flour
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
1/4 tsp. ground ginger
1 Tbsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp. salt

TO MAKE THE CREAM CHEESE FILLING:
In a food processor fitted with a steel blade or mixer, beat cream cheese and 1/4 cup butter until light and fluffy. Beat in confectioner's sugar, vanilla, and 1/2 tsp. cinnamon; beat until smooth and creamy. Set aside.

TO MAKE THE CUPCAKES:
Preheat oven to 350 degrees F. Place paper baking cups in muffin pan.

Cream the 3/4 cup softened butter and sugar until fluffy; add eggs, one at a time, beating well after each addition.

Combine pumpkin and buttermilk.

Mix together flour, pumpkin spice, 1 tsp. cinnamon, ginger, baking powder, baking soda, and salt; add to creamed mixture alternately with pumpkin mixture, mixing thoroughly after each addition. Fill each muffin pan cavity half full. Place a tablespoon of cream cheese filling on top of batter.

Bake 20-25 minutes or until inserted toothpick comes out clean.

MAKES 24 cupcakes
Source: Farmland News, Archbold; OH, June 13, 2000