Comments on: Pumpkin Cupcakes with Cream Cheese Frosting

By: Michelle

Michelle — Mon, 23 Nov 2009 05:19:09 +0000

Hi Jaylene,

Yes, I would still include the vanilla extract in addition to the maple syrup. Enjoy the cupcakes!

By: Michelle

Michelle — Mon, 23 Nov 2009 05:16:30 +0000

Hi Lucy,

You will just love these, they are fabulous! You will want to use 1.5 cups of pumpkin (pumpkin puree) – not 1.5 cans. Enjoy!!

By: Jaylene

Jaylene — Sun, 22 Nov 2009 12:55:44 +0000

if i wanted to add the maple syrup to the frosting do i still add the vanilla extract as well?

By: Lucy

Lucy — Sat, 21 Nov 2009 06:03:49 +0000

I am trying this recipe for thanksgiving, can’t wait! One clarification, am I supposed to use 1.5 cups of pumpkin purée or 1.5 cans? If it’s cans, what size can (ie 14 ounces)? Thanks!

By: Michelle

Michelle — Mon, 09 Nov 2009 23:37:19 +0000

Hi Jessica,

You could use whole milk, but if you don’t want to buy buttermilk just for the sake of one recipe, you can easily make your own buttermilk. Take 1 Tablespoon of either white vinegar or lemon juice and put into a liquid measuring cup. Add enough milk to fill it to the 1 cup line. Let it sit for 5 minutes, and then use as much as you need.

By: Patricia

Patricia — Fri, 06 Nov 2009 19:52:49 +0000

Two Girls Cooking loves your website. We love your photos and your food always looks amazing. We have a little something posted on our site we’d like for you to stop by and get!
Let us know when you have seen it.
Thanks,
Patricia/Jodi
Two Girls Cooking
http://twogirlscooking.blogspot.com/2009/11/kreativ-blogger-award.html

By: Mr. P

Mr. P — Fri, 06 Nov 2009 17:50:31 +0000

They look amazing. You are very good with a piping bag, I have to say. Mine always look rubbish!

I love the Martha book by the way. I have Cookies as well, and think she gives great inspiration.

I’ll be back. I love the blog. Nice design and great content. A+!!

By: Michelle

Michelle — Thu, 05 Nov 2009 20:18:12 +0000

Hi Kris – Thanks for catching that! I left out the words “flour & spice mixture” but it is added at the end, with the buttermilk, before the pumpkin. I have edited the recipe so that it is now correct.

By: Kris

Kris — Thu, 05 Nov 2009 19:27:25 +0000

I made these cupcakes but found that in the recipe it did not mention where to incorporate the flour & spice mixture…

By: Ali

Ali — Wed, 04 Nov 2009 20:15:39 +0000

Adorable! And I love the cute decor!

I made some pumpkin cupcakes last weekend, and added some cinnamon to the cream cheese frosting. Definitely a fun fall dessert! http://www.gimmesomeoven.com/pumpkin-cupcakes-with-cinnamon-cream-cheese-frosting/

By: Jessica

Jessica — Wed, 04 Nov 2009 14:42:08 +0000

I love pumpkin, but a lot of recipes, such as this, calls for buttermilk. Can I substitute whole milk?

By: Carol

Carol — Wed, 04 Nov 2009 13:36:48 +0000

Wow! Those look yummy! I just froze 5 pounds of pumpkin that I steamed so I’m looking for some good recipes.

One of my favorites that always gets raves is Butterscotch Pumpkin Pie. It’s a little involved but completely worth it!! I do cheat on the crust though… http://www.epicurious.com/recipes/food/views/Pumpkin-Butterscotch-Pie-350490

By: Lydia

Lydia — Wed, 04 Nov 2009 13:07:29 +0000

These look wonderful. They’re making me hungry!

By: Tracey

Tracey — Wed, 04 Nov 2009 02:06:16 +0000

I made these recently too and loved them! I could easily eat that cream cheese frosting with a spoon – yum!! Yours look wonderful. I love that you decorated them in a couple of different ways.

By: bridget {bake at 350}

bridget {bake at 350} — Wed, 04 Nov 2009 01:42:50 +0000

Can’t.Get.Enough.Pumpkin! These look scrumptious!

By: Rachel

Rachel — Tue, 03 Nov 2009 20:19:32 +0000

Great pictures! I’ll have to try these.

By: Bibiana Bailey

Bibiana Bailey — Tue, 03 Nov 2009 19:49:16 +0000

These look and sound absolutely delicious.

I didn’t care for pumpkin muffins till I had one at Starbucks few months ago and I was hooked.

By: Alta

Alta — Tue, 03 Nov 2009 16:10:05 +0000

I too am jealous of your decorating skills! These look wonderful, and I can imagine the smell of pumpkin and spice now!

By: Mardi @eatlivetravelwrite

Mardi @eatlivetravelwrite — Tue, 03 Nov 2009 15:34:30 +0000

These look amazing and I bet they taste pretty good too!

By: Michelle

Michelle — Tue, 03 Nov 2009 15:19:07 +0000

Thank you Steph!

By: Steph

Steph — Tue, 03 Nov 2009 15:00:31 +0000

Your decorating skills are amazing. I love the way you did your swirl.

By: Michelle

Michelle — Tue, 03 Nov 2009 13:40:44 +0000

Hi Jackie,

I would use 3-4 Tablespoons of maple syrup – Grade A.

By: Jackie

Jackie — Tue, 03 Nov 2009 05:49:59 +0000

How much maple syrup to add to cream cheese frosting and what grade of maple syrup Grade A, Grade B etc.

By: Sarah L

Sarah L — Tue, 03 Nov 2009 02:37:06 +0000

those look delish! i just had a super yummy pumpkin muffin this weekend at a wedding shower… i asked for the recipe and was shocked by how simple they are: a spice cake mix, 1 can pumpkin, 1 bag cinnamon chips… stir together and bake in a muffin tin… not sure how long… so.good.

By: Hanaa

Hanaa — Tue, 03 Nov 2009 02:28:53 +0000

Very cute cupcakes!! Great idea on adding maple syrup to the cream cheese frosting next time. I’ll have to try that. I did something similar where I added molasses to my cream cheese frosting. It was great! Highlighted the caramel undertone in my pumpkin cake (http://hanaaskitchen.blogspot.com/2009/11/hcb-pumpkin-cake-with-molasses-flavored.html).