Hooray! It’s pumpkin season! This is the third pumpkin baked good I’ve made in a month and it was delicious. I could’ve eaten the frosting by the spoonful. Since there’s only 2 of us in the house, I always send some to my fam so they can enjoy (really it’s because me and E have no self control when it comes to sweets). I got the cupcake recipe from Smitten Kitchen and the frosting from the Pioneer Woman, because she’s my hero.
Pumpkin Cupcakes- makes 17-18 regular size
- 1 stick unsalted butter, room temperature
- 1 cup firmly packed dark-brown sugar
- 1/3 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk mixed with 1 teaspoon vanilla
- 1 1/4 cups canned solid-pack pumpkin
1. Preheat the oven to 350°. Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and sal into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Notes- Cake flour is awesome, as it buttermilk. I didn’t have my stand mixer yet so I just used a hand mixer. I also halved the recipe to make 9 cupcakes.
Cream Cheese Frosting
- ¼ cups Softened Butter
- 4 ounces, weight Cream Cheese
- ½ pounds Powdered Sugar
- ½ teaspoons Vanilla
Mix all ingredients with a hand mixer until smooth. I put the mixture in a plastic bag with the tip cut to make a pretty design on the cupcake. This didn’t work too well. So I ended up just spreading it on with a knife.