fall is my favorite season. maybe it’s because i love all things pumpkin.
so the other night, my roommate and i decided to have a little bake-fest [she’s my sous chef/cooking prodigy – i love it].
we googled ‘pumpkin cupcakes’, and martha stewart’s recipe was the first to pop up. let me just tell you, martha does not disappoint.
there wasn’t a frosting recipe, so i took the liberty of using a cream cheese frosting recipe that i now have memorized, thanks to my love affair with this banana cake. excellent choice on my part, if i do say so myself.
[the recipe makes about 20 cupcakes. i had to make another batch so i could take some pictures].
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. coarse salt
1 t. ground cinnamon
1 t. ground ginger
1/4 t. nutmeg
1/4 t. ground allspice
1 c. packed brown sugar
1 c. sugar
1 c. (2 sticks) butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree
1. preheat oven to 350 degrees. line cupcake pans with paper liners. set aside. in a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. set aside. [don’t worry if you don’t have all the right spices. we didn’t have allspice, so i just doubled the amount of nutmeg].
2. separately, whisk together, brown sugar, granulated sugar, butter, and eggs. add dry ingredients, and whisk until smooth. [i apparently can’t read recipes, and just softened my butter instead of melting it – it still worked great]. whisk in pumpkin puree. [the recipe calls for 15 oz. of pumpkin puree, which is actually half of of the cans of pumpkin you find at most stores].
3. divide batter evenly among liners, filling each about halfway to 3/4 full. bake approximately 20 minutes, until toothpick comes out clean. [in my oven it was almost exactly 20 minutes].
cream cheese frosting
1/2 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 t. vanilla
3 1/2 c. powdered sugar
cream butter and cream cheese together until smooth. add vanilla. then add powdered sugar. it will be too thick to use regular beaters after you add the powdered sugar, just fyi. hope you have a kitchenaid. or you don’t mind using your muscles. i pipe my frosting out of a re-usable featherweight piping bag i purchased at michael’s. and this recipe makes exactly the right amount needed to frost one batch of these cupcakes.
ps. i weighed less the day after i made these. they’re magic cupcakes.