Thursday, September 5, 2013

Pumpkin Cupcakes

So continuing on fall posts, I thought I'd share this little number with all of you. I made these cupcakes last fall for Thanksgiving, there were delicious! Just the right amount of pumpkin and were a bid hit at our traditional family dinner! This recipe came from, they have amazing recipes I advise you all to take a gander for yourself!

So here's the recipe for these cups of heaven:

What you will need:

Pumpkin Cupcakes:

1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (75 grams) solid packed, canned pumpkin puree

Cream Cheese Frosting:
4 ounces (113 grams) cream cheese, room temperature
2 tablespoons (25 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted
1 cup (110 grams) pecans or walnuts or English Toffee Bits

Pumpkin Cupcakes:  Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl, sift together the flour, baking soda, ground spices, and salt. 
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes. Sprinkle with toasted and chopped nuts or English Toffee Bits.

Want to know more about this recipe? OR do you want more ideas to make your thanksgiving dinner perfect? click here


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