Pumpkin Cranberry Cupcakes with Walnuts and Cinnamon Cream Cheese Frosting – Autumn Baked Dessert Recipe on ToriAvey.com
Guys, it’s been quite a week. I’m juggling lots of things, I’ve barely had time to come up for air. I did manage to develop a seriously scrumptious recipe for Thanksgiving, but finding the time to photograph it has been a challenge. I finally managed a few shots in my kitchen as the light was fading (it gets dark so gosh darned early these days!). I took these photos just minutes before drafting this post. Hope they look appetizing. You’ll have to trust that the recipe is beyond amazing. It really is. It would make an awesome Thanksgiving option for folks who want something pumpkin-y but aren’t into the whole gooshy pie thing.
I took my popular Pumpkin Spice Cake recipe, swapped out raisins for sweetened dried cranberries (“craisins”) and walnuts, used the batter for cupcakes and topped them with homemade cinnamon cream cheese frosting.
I know, right? Could anything be more tasty?
I could write more, including the history of pumpkins and craisins and Thanksgiving and… you know. But it’s Shabbat and I seriously need a breather. Hope you understand. Have a great weekend!
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Pumpkin Cranberry Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients
Cupcake Ingredients
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Pinch ground cloves
- 1/2 cup dried sweetened cranberries craisins
- 1/2 cup chopped walnuts or pecans
Cinnamon Cream Cheese Frosting Ingredients
- 1/2 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 1 pound confectioner's sugar (about 4 cups)
- 1 teaspoon vanilla
- 1 1/4 teaspoons cinnamon
- 1 - 2 teaspoons milk or as needed
NOTES
Instructions
- Preheat oven to 325 degrees F. Whisk together sugar, brown sugar, vegetable oil, eggs, pumpkin puree and vanilla until well blended.
- In a separate mixing bowl, stir together flour, baking powder, cinnamon, salt, allspice, nutmeg, ginger, and cloves with a fork until well blended.
- Pour liquid ingredients into dry. Mix together until blended. Do not overmix. Fold the dried sweetened cranberries and chopped walnuts into the batter.
- Line a cupcake tin with cupcake liners. Distribute the batter in equal amounts between the 12 cupcake liners, filling each one about 2/3 full.Bake cupcakes at 325 degrees F for 20-30 minutes until a toothpick inserted into the center of the thickest cupcake comes out clean. Remove from oven and let cool in the pan to room temperature before frosting.
- Make the frosting while the cupcakes are cooling. Cut the butter and cream cheese into chunks and place in a bowl. Make sure they are as close to room temperature as possible. Add the vanilla, cinnamon and 1 tsp milk.
- Use electric mixer to beat together the ingredients until well combined and fluffy. Beat in the powdered sugar a cupful at a time, scraping the sides of the bowl periodically, until the mixture forms a thick frosting. If the consistency is too thick, add milk 1/2 tsp at a time and beat until soft and spreadable.
- Frost the cupcakes. Make sure the cakes are room temperature before frosting. I used a piping bag and cupcake frosting tip to make them look pretty.
- If you are not serving cupcakes the same day, store them in the refrigerator to keep fresh.
Nutrition
It is now 2015, a few days before Thanksgiving. I made these D-lish cupcakes last year and instantly they became part of the tradition. My ingredients are out. The baking starts tomorrow. Tori, you came to mind. Thank you this year for all the joy you have brought our way. We’ll be thinking of you as we raise a cupcake in your honor. Happy Thanksgiving from North Carolina’s Outer Banks!
So happy to hear that Alice! Happy Thanksgiving! xoxo
These are good. The cake itself has a very mild flavor and the cranberries (I used fresh and unsweetened) added a delicious tart pop. Do not be afraid to use unsweetened fresh berries!
The frosting is VERY rich. I used less than a cup of confectioners sugar and jazzed up the frosting with nutmeg, cinnamon, allspice and cloves. It was very tasty. I also used almond milk instead of regular milk. They took about 28 min in the oven, very springy and moist. Try em!
I intend to make these next week for a girls’ weekend I am having with friends – they look awesome! I am curious, how would these turn out with fresh cranberries instead of dried?
Thanks!
Hi Allison– I’ve never tried them with fresh. They will probably be good, but keep in mind that fresh are quite a bit more tart than the dried sweetened ones so you may need extra sugar to compensate– I’ve never tried it myself so I can’t give you a recommendation on any amounts.
I have not made these yet- but i intend to sometime this winter!! I did use the idea of using craisins though in that absolutely delicious recipe for the pumpkin Spice Cake!! Perfect!! i made the cinnamon cream cheese frosting to transform gingerbread muffins into cupcakes. I really love that combination!! I look so forward to your recipes!! Thank you for sharing them!!
Making these now…I can’t wait till ther are ou tof the oven! Super Yum!
My taste buds are dancing! I was going to wait until the Tuesday before Thanksgiving to bake these gems. On this rainy, coastal Carolina evening I was in the mood to bake. The cupcakes were easy to mix together. They cooled faster than I had anticipated; I whipped together the icing in a jiff. I tucked them away in the ‘fridge as suggested. As I sat down to enjoy the rest of the evening, I decided to try one. The cake was light, the cranberries and walnuts added just the right spark and texture. I am not fond of lots of icing; with the cinnamon, this buttercream was a perfect and delicious foil to the pumpkin spice. Thank you Tori for helping me begin a new Thanksgiving tradition. I am grateful for your talent and lively spirit.
Alice you are very kind! I am glad you like these cupcakes as much as I do. They will be a holiday tradition for us moving forward as well!
I am making some now
I would admit the frosting, and then it is parve. YUMMO, serve with the turkey as a little roll, and maybe cut the sugar some.
Hi Mashuganah– you can definitely do that. Or you can make the frosting with pareve cream cheese and vegan butter (I like Earth Balance vegan buttery sticks), and almond milk to soften. OR you can use a simple drizzle made from powdered sugar and water. Many possibilities!
Sounds so good, put the coffee on! Lol
Shared! 🙂
Hi Tory they look wonderful!
✡ Shabbat Shalom ✡
Just cannot get into the pumpkin, Subbing sweet butternut.
Pumpkin Cranberry, sounds yummy!
Sounds yummy!
Sounds so yummy!
Wowser. That’s just jam packed with good stuff.
I’m thinking of reducing the amount of sugar, leaving off the frosting, and having these as breakfast muffins.
Oh, you naughty girl! Looks delish!
Yummy!