Tuesday, November 12, 2013

Pumpkin Cupcakes

Growing up I hated all things pumpkin.  My theory is that I had only ever tried pumpkin pie and decided that since pumpkin pie was gross then all pumpkin desserts must be gross.  Oh how wrong that stubborn child was.  At some point some wonderful, life changing person, introduced me to pumpkin bread with a nice schemer of cream cheese on top and from that moment on I was hooked.  I still dislike pumpkin pie–unless there is more whipped cream than pie– in which case it's still only palatable. 

One of my very favorite things is a moist, spiced, pumpkin cupcake.  This recipe, originally from Annie's Eats, fits that bill perfectly.  The cream cheese frosting is more than just the icing on the cake, what's pumpkin without cream cheese?  This frosting from Georgetown Cupcake is knock your socks off good and is the perfect topper for the perfect cupcake.

I made a miniature version of these cupcakes for the NC Blogger Buzz meet-up I attended recently.  It was a great event with a superb speaker.  Everyone loved these cupcakes and I know you will too.

Pumpkin Cupcakes

Yield: 2 dozen cupcakes

2 2/3 cups flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt
1 (15 oz) can pumpkin puree
1 cup sugar 
1 cup light brown sugar
1 cup canola oil
4 large eggs

Preheat oven to 350. Line cupcake pans with paper liners.  In a medium bowl, sift together the flour, baking soda, baking powder cinnamon, nutmeg, cloves and salt.  Set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil.  Add the eggs one at a time, beating well after each addition.  With the mixture on the low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.

Source: Annie's Eats

Cream Cheese Frosting

4 Tbsp butter slightly softened
4 cups confectioner's sugar, sifted
1/4 tsp vanilla extract
6 oz cream cheese, slightly softened

Cream the butter and cream cheese together in an electric mixer.  Add the vanilla extract and sugar the the bowl and mix slowly until combined and then beat on high for about 2-3 minutes until smooth and light.  Remove from the mixing bowl to a decorating bag with tip and pipe onto cupcakes.  

You may need 2 batches of frosting depending on how heavy you frost your cupcakes.

Source: Georgetown Cupcake

1 comment:

  1. These look amazing! I am trying these next!