Pumpkin Spice Cupcakes
Pumpkin Cupcake
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 (I couldn't find canned pumpkin puree in the grocery so I pureed it myself instead)
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 (I couldn't find canned pumpkin puree in the grocery so I pureed it myself instead)
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
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
Instructions
1. Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven.
2. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
3. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
4. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the vanilla extract. Scrape down the sides of the bowl.
7. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
8. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
9. 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.
10. Place on a wire rack to cool.
11. Instructions for cream cheese frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
12. Add the butter and beat until incorporated and smooth.
13. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes).
14. Pipe or spread the frosting on the cupcakes.
15. Garnish and decorate using nuts, cinnamon, or pumpkin candies (optional).
2. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
3. In a large bowl, sift together the flour, baking soda, ground spices, and salt.
4. In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Beat in the vanilla extract. Scrape down the sides of the bowl.
7. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
8. Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
9. 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.
10. Place on a wire rack to cool.
11. Instructions for cream cheese frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
12. Add the butter and beat until incorporated and smooth.
13. Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes).
14. Pipe or spread the frosting on the cupcakes.
15. Garnish and decorate using nuts, cinnamon, or pumpkin candies (optional).
These taste more like carrot cupcakes than pumpkin, if you ask me. But still really yummy! It goes really well with a hot drink and is perfect for the Halloween season. Enjoy!
