Pumpkin Cupcakes with Cream Cheese Frosting

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I’ll admit it. I cheated. But I couldn’t resist this cupcake mix from Williams-Sonoma! My friends know that I love cupcakes, baking and pumpkin, so this was one of the best birthday presents that I received last year! I finally got around to making them (51 weeks later…), but it was worth the wait! These cupcakes taste homemade, which is the ultimate compliment for a boxed mix. The moist and fluffy cupcakes are so flavorful and pair perfectly with the suggested recipe for cream cheese frosting. The classic fall flavor can’t be beat.

20131014-204315.jpgI also found these adorable cupcake liners at Home Goods, which are cute and functional! What’s really cool about them is that they are sturdy enough to fill with batter and cook on a cookie sheet instead of a muffin pan, which can be messy and overflow making it hard to get the cupcakes out. Plus the pink chevron and scalloped edges are so fun – looks like a sweet treat from a retro bakery!

Below is the recipe for cream cheese frosting from the Williams-Sonoma Kitchen.

Ingredients:

  • 8 oz. cream cheese
  • 8 Tbsp. unsalted butter (1 stick)
  • 1 3/4 cups confectioners’ sugar
  • 1 tsp. vanilla extract

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and beat for 2 to 3 minutes more. Add the confectioners’ sugar and beat until smooth and no lumps of sugar are visible. Add the vanilla and beat until combined. Makes about 2 1/2 cups.

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