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Pumpkin Cupcakes with Spice Cream Cheese Frosting

Happy Thanksgiving everyone!

Mmmmm… warm cider, Thanksgiving food, pumpkin cupcakes… I love fall! In fact, I couldn’t wait to make these cupcakes for the autumn season! That’s actually why, for timing reasons, I skipped ahead a few letters to make these pumpkin cupcakes at Thanksgiving (the flavor just fit so well!). So here they are: pumpkin spice cupcakes!

Original recipe from: http://www.browneyedbaker.com/2009/11/02/pumpkin-cupcakes-with-cream-cheese-frosting/

Pumpkin Cupcakes with Spice Cream Cheese Frosting

Makes: 24 regular sized cupcakes and 24 minis

4 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1 Tablespoon + 1 teaspoon baking powder

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

2½ cups packed light-brown sugar

4 large eggs

1 cup buttermilk

1½ cups canned pumpkin (not pie filling)

Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.

To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.


Spice Cream Cheese Frosting

1 cup (2 sticks) unsalted butter, room temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners’ sugar, sifted

2 teaspoons ground cinnamon

1 Tablespoon ground ginger

1 teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¾ teaspoon vanilla extract

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then the spices and vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

 

So I’d actually made these cupcakes for Thanksgiving last year (before starting TAB), and I loved them so much that I saved the recipe! This year, however, I accidentally made a “mistake” with the original recipe, although the cupcakes turned out just as good as before. The original recipe incorporated the spices into the actual batter, but when I made them this year, I forgot to add them (I don’t know how, I just did!) to the cupcake part. I didn’t want to leave them out, though, so I took a risk and put the spices into the frosting. I don’t know if it made a real difference, good or bad, because I don’t remember if these were any better than the first batch, but they were definitely yummy, still! Please try them out (whether you put the spices in the batter or in the frosting), and let me know what you think!
Until the next letter,
Vienna
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