Pumpkin Cupcakes

If you’re looking for something to get you in the mood for Fall – make these cupcakes!  The cake is really moist and spiced perfectly and the cream cheese frosting is – well, it’s cream cheese frosting, so it pretty much speaks for itself.  Using a pastry bag always gives cupcakes a little more oomph, but these would be adorable just smeared with frosting and topped with some fun seasonal candy.  

INGREDIENTS

CUPCAKES

  • 4 cups cake flour (not self-rising), sifted
  • 1 tsp baking soda
  • 1 tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2½ cups packed light-brown sugar (I didn’t have enough light-brown sugar on hand, so I ended up using 1½ light brown sugar, ½ cup dark-brown sugar and ½ cup granulated sugar)
  • 4 large eggs
  • 1 cup buttermilk
  • 1½ cups canned pumpkin (not pie filling)

CREAM CHEESE FROSTING

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • ¾ teaspoon vanilla extract
HOW TO MAKE IT
CUPCAKES
  • Sift together flour, baking soda, baking powder, salt and spices
  • With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy
  • Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed
  • Reduce speed to low and add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined
  • Add pumpkin; beat until just combined
  • Divide batter evenly among paper lined cups, filling each three-quarters full
  • Bake at 350°F, rotating tins halfway through, until golden brown, 15 to 18 minutes
  • Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely
    • Cupcakes can be refrigerated up to 3 days in airtight containers
  • To finish, use an offset spatula or a pastry bag fitted with a decorating tip to top the cupcakes with cream cheese frosting
CREAM CHEESE FROSTING
  • With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minute
  • Reduce speed to low and add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed
  • If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again

Source: Martha Stewart’s Cupcakes