Chocolate Cupcakes with Pumpkin Frosting



I have lots of recipes that call for one cup of canned pumpkin, but then what do you do with the leftovers? Such was my quandary this week. I was making chocolate cupcakes for the kids in my son’s class – and I thought a cream cheese pumpkin frosting would be perfect for the upcoming holiday! 

  • 8 oz. cream cheese, softened
  • 1/2 cup butter, room temperature
  • 1/4 cup canned pumpkin
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 2 – 3 cups confectioner’s sugar

1. In a large bowl with an electric mixer, cream the butter and cream cheese together.

2. Add in the pumpkin, cinnamon, and vanilla.

3. Sift in the confectioner’s sugar one cup at a time. I ended up using 2 1/2 cups, you may want to use 3, depending on how sweet you prefer it to be. Makes enough to frost 24 cupcakes.

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2 Responses to Chocolate Cupcakes with Pumpkin Frosting

  1. Don DeLorme says:

    You do such pretty macro shots T. I love it.

  2. Tina says:

    Thank you – I usually shoot about 10 to 30 pictures, most of the time I end up with something I can use. If not, it’s back to the drawing board!

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