Saturday, December 31, 2011

Pumpkin Cupcakes

Pumpkin is most definitely one of my favorite flavors. I love the spices that go along with it, ginger, nutmeg, cinnamon, all spice... yuuuum. SO good :) Most of the time when I bake with pumpkin I make into muffins or a quick bread loaf and try to convince myself it's healthy, but occasionally I will give up the attempts at healthy-ness. These are the times I make pumpkin into cupcakes with obsene amounts of frosting. Like, seriously, the amount of frosting on these cupcakes is ridiculous. There is a reason, though; I have an issue with unfilled cupcakes. For the longest time I couldn't stand cupcakes because the frosting just wasn't evenly distrubited enough. Not to mention, grocery store bakery cupcakes are generally disgusting, but that's besides the point. Once I started filling cupcakes with icing, I couldn't stop. It's the perfect solution, it's not much more work and it's much better for icing distribution. I try not to pile too much frosting on top, as it's generally really rich, but it usually ends up with a giant pile of frosting anyway.
These cupcakes are fantastic. I always think of pumpkin baked goods as dense, which isn't such a bad thing all the time, but these are wonderfully fluffy and still very moist. The frosting is my own recipe and I still need to work out a few kinks before posting it, but just a basic cream cheese recipe will work. I frosted mine with a mascarpone/cream cheese frosting. Yuuum. Enjoy! :)

Pumpkin Cupcakes
Adapted from Brown Eyed Baker
2 cups cake flour
1/2 teaspoon baking soda
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon nutmeg
pinch of ground cloves
1/2 cup butter, room temperature
1 1/4 cups packed light-brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2/4 cup canned pumpkin (not pie filling)

Preheat oven to 350 and line 23 muffin tins with liners.
Whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
Beat together sugar and butter until light and fluffy, about 5 minutes. Add in eggs one at a time, beat until will combined. Beat in vanilla.
With mixer on low, beat in 1/3 flour mixer, mix until just combined. Add in half milk, then another third of flour, the rest of the milk, and then the rest of the flour. Beat in pumpkin until just incorporated. Fill muffin tins about half of the way full, bake 16-18 minutes until they spring back when touched. Let cool completely before frosting.
This is half of the original recipe. It was supposed to only make 16 but I filled mine a little less than the recipe said and got more. I prefered this, the still came up to the top of the paper liners when baked.
Frost with your favorite cream cheese frosting.

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