Friday, October 8, 2010

Pumpkin Cupcakes with Apple Ginger Glaze, Cinnamon Cream Cheese Frosting, and Candied Walnut Garnish

I love just about any baked good with pumpkin in it. The inspiration for these cupcakes was pumpkin + my favorite fall flavors. I took these to a party, and they were extremely well received!

For the cupcakes:
  • 1 Box of Yellow Cake Mix
  • 3 Eggs
  • 1 14oz Can of Pumpkin
  • 1 tsp Cinnamon
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Nutmeg
  • 1 tsp Vanilla
  1. Heat oven to 350.
  2. Put all ingredients in a bowl and mix together until well blended. This is a thick dough.
  3. Put 1/4 C of batter into each prepared muffin cup. You will have enough batter for about 16 cupcakes. I made 12 and then baked the rest of the batter up in a mini muffin tin measuring out 1 TBSP of batter in each.
  4. Bake for 18-22 minutes. (The mini muffins take less time, but I forgot to record how long.)
For the Glaze
  • 1/2 C Powdered Sugar
  • 2 tsp fresh grated ginger
  • 1 TBSP apple juice (or more, depending on desired consistency - I made a very thin glaze that you can you barely see for the pictured cupcakes, but I'd go for a much thicker one next time.)
  1. Mix together all ingredients.
  2. Poke a few holes in the tops of the cupcakes, and pour a bit of glaze over each cupcake.

For the Frosting
  • 8oz Brick of Softened Cream Cheese
  • 4oz of Softened Unsalted Butter
  • 1 tsp Vanilla
  • 1 TBSP cinnamon (more or less to taste)
  • 2 TBSP apple juice (more or less for desired texture)
  • 2 Cups Powdered Sugar
  1. Beat together with an electric mixer the cream cheese and butter until smooth.
  2. Add in the remaining ingredients. Beat until well combined - about 2 minutes.
  3. Frosted the cupcakes. I had a fair bit of frosting left at the end, but I frosted the cupcakes rather conservatively.
For the Candied Walnuts
  • 2 oz walnuts
  • 1/4 C Butter
  • 2 TBSP Brown Sugar
  • Splash of Water
  • 1/2 tsp Pumpkin Pie Spice (Or whatever spice you're into)
  1. Melt the butter in the microwave.
  2. Add everything but the nuts, stir, cook for another minute, and stir.
  3. Dump in nuts. Cook for 40 second intervals, tossing in between. Do this 4-6 times, and sniff the nuts aggressively towards the end to make sure they aren't burning.
  4. Pour the nuts out onto a lined baking sheet or a Silpat. Allow to cool and then garnish the cupcakes.

These cupcakes are for the Sweetest Kitchen's Mystery Box Cupcake Challenge. This month's theme is "orange", which can either be the color or the flaor. I'll remind you when voting starts, so you can mosey on over and vote for your favorite cupcakes!

The winner of October’s Mystery Box Cupcake Challenge will receive prizes from:

Thank you to all our prize sponsors!


  1. My roommate and I are drooling over these right now. Thank you for sharing the recipe!

  2. Foodista Cookbook Giveaway