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
thejoyofbaking.com, 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
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
Garnish:
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