Friday, November 16, 2007

Pumpkin-Cranberry Cupcake with Cream Cheese Frosting

Alexis wanted to make a fun, non-traditional Thanksgiving dessert and settled upon cupcakes. She modified a basic pumpkin cupcake recipe from and added 1 cup of chopped, fresh cranberries and came up with a lovely cream cheese frosting.

Cranberry Pumpkin Cupcakes:
-2 cups flour
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon salt
-1 teaspoon ground cinnamon
-1 teaspoon ground ginger
-1 cup packed light-brown sugar
-1 cup sugar
-1 2 sticks butter, melted
-4 eggs
-2 cups pumpkin puree

Mix all the dry ingredients. Whisk all the wet ingredients together. Stir the dry ingredients into the wet ingredients. Spoon into paper cupcake cups in a muffin tin and bake on 350 for about 20 minutes, or until a toothpick comes out clean.

Cream Cheese Frosting
-8 oz cream cheese
-1 stick butter
-1 lb powdered sugar
-1 ts vanilla
-1 pinch salt

Mix all ingredients with a hand mixer or a stand mixer and frost the above cupcakes, when cool.

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