Blogging has fallen off a tad. I am going to blame the snow. Actually the snow had nothing to do with the lack of posts, but everyone else is using it as an excuse for everything so I thought I’d jump on the bandwagon.
Anywhoo… while it is still November and before everyone is fully in the Christmas rush or for those of you who just want to extend America’s toast to gluttony, I thought I’d share a recipe for Cranberry Pumpkin Cupcakes with Orange Cream Cheese Frosting.
These cupcakes were adapted from a cookie recipe so they can be a little dense. If you are making them for folks with small appetites, a mini version may be a better choice.
* Ingredients *
For the Cupcakes…
1/2 cup butter
1 1/2 cups sugar
1 teaspoon vanilla extract
1 egg
1 cup solid pack pumpkin
2 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries, halved
1 teaspoon ground cinnamon
Zest from 1 large orange
For the Frosting…
8 ounces cream cheese
1/2 cup butter
3 3/4 cup powdered sugar
1 teaspoon orange extract
1/4 cup frozen orange juice concentrate
* Instructions *
For the Cupcakes…
1. Preheat oven to 375 degrees. Grease muffin tins.
2. With an electric mixer, cream butter and sugar. Add egg, vanilla and butter.
3. Sift together flour, baking powder, baking soda, salt and cinnamon. Slowly add flour mixture to pumpkin mixture.
4. Stir in cranberries and orange zest.
5. Spoon batter into muffin tin. Fill each cup 3/4 full.
6. Bake for 15 minutes. Cool in pan for 10 min, then move to wire racks until completely cool.
For the Frosting…
1. With an electric mixer with a wire attachment, cream cream cheese and butter. Add remaining ingredients. Beat slowly until smooth.
2. With serrated knife, split cakes. Add frosting to middle and sandwich to halves together. Top with additional frosting.
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