Pumpkin Roll Cupcakes - The Surznick Common Room

Friday, November 8, 2013

Pumpkin Roll Cupcakes

It pretty much goes without saying, but one of the best things about fall is PUMPKIN EVERYTHING.

Growing up, I looked forward to fall for so many reasons and my aunt's pumpkin roll is definitely on that list. A few years ago, I decided I would attempt to make my own pumpkin roll. I'd say it turned out pretty good for a first attempt. It definitely tasted great, but it wasn't exactly pretty or easy to do.

Pumpkin roll making is definitely an art.

After my less-than-spectacular pumpkin roll experience, I decided that since I'm much more of a cupcake kinda gal anyway, I would have the best of both worlds and make pumpkin roll cupcakes!


Yep, these are delish. Here's what you need!

For the cupcakes:
- 3/4 cup flour
- 1 cup sugar
- 1 tsp. baking
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1 cup pumpkin puree
- 3 eggs

For the frosting:
- 8 oz. softened cream cheese
- 1/4 cup butter
- 1 tsp. vanilla extract
- 1 cup confectioners sugar

Here's what you do!
- Preheat oven to 375 degrees and fill a muffin tin with cupcake liners
- Stir together flour, sugar, baking soda, cinnamon, and nutmeg
- Mix in pumpkin puree and eggs
- Fill cupcake liners 2/3 full and bake 15-20 minutes. Insert a toothpick into one of the cupcakes to ensure they are fully baked


- Mix together softened cream cheese, butter, confectioners sugar, and vanilla to make frosting (Helpful Tip! Take your cream cheese and butter out of the fridge several hours before baking so they have plenty of time to soften)
- Once cupcakes have cooled about 20 minutes, frost them any which way you choose! (We went with the amateur Ziploc bag style)
- Store cupcakes in the fridge or freezer


If you're feeling ambitious and think you'd like to tackle the pumpkin roll, do it! I didn't make any changes to this recipe other than putting it in a muffin tin. If you want to make a pumpkin roll, use a 9x13" greased cookie sheet instead. When the cake is done baking, you roll it up into a towel and let it cool for 20 minutes. Then you unroll it, frost it, and roll it up again. Wrap it in plastic wrap immediately and store it in the fridge or freezer.


IMPORTANT: These are definitely beard approved.

 

Have a great weekend, everyone!

Sarah & Nick

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