Thanksgiving Thursday: Pumpkin Cupcakes

10 Nov

Fall is the perfect time for pumpkin: pumpkin pie, pumpkin cheesecake, pumpkin soup, and, of course, pumpkin cupcakes! So, how do you make these gorgeous pumpkin cupcakes?

Pumpkin Cupcakes with Spiced Frosting

Recipe based on Pumpkin Spice Cupcakes from My Kitchen Addiction

Ingredients

Cupcakes

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups brown sugar, packed
  • 2 eggs
  • 1/2 tsp vanilla
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup canned pumpkin
  • 3/4 cup low fat buttermilk (I didn’t use store bought, I mixed 1 tbsp white vinegar with enough low fat milk to make 1 cup. I then let it sit for 5 minutes and used what I needed – much less expensive than throwing out half a container of buttermilk!)

Frosting

  • 1 cup butter, melted
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 tsp vanilla
  • 6 cups powdered sugar
  • 1/4 cup half & half (more for thinner frosting)

Directions

  1. Preheat the oven to 350. Line a cupcake or muffin pan with paper liners.
  2. Cream together butter and brown sugar.
  3. Add eggs one at a time, mixing after each addition.
  4. Add vanilla.
  5. In a separate bowl, mix together all of the dry ingredients (flour through salt).
  6. In another bowl, whisk together the pumpkin and the buttermilk.
  7. Alternately add the dry ingredients and the pumpkin mixture to the butter mixture (beginning and ending with the dry ingredients).
  8. Spoon the batter into the prepared pans. Fill the paper liners about 2/3 of the way.
  9. Bake for 20 minutes.
  10. Cool in the pan for 5-10 minutes, then remove to a wire rack to cool completely.
  11. While the cupcakes are cooling, make the frosting.
  12. Melt the butter in a small saucepan.
  13. Pour the melted butter into a mixing bowl.
  14. Stir in the cinnamon, cardamom, nutmeg, vanilla and powdered sugar with a silicone spatula.
  15. Stir in the half and half, beginning with 1/4 cup. After adding the 1/4 cup, add more half and half, 1 tablespoon at a time, until your frosting reaches the desired consistency. I added an additional 2 tablespoons.
  16. Once the cupcakes have cooled, spoon the frosting into a pastry bag with a 1M tip and pipe the frosting onto the cupcakes.

If you aren’t going to eat the cupcakes right away, first, let me congratulate you on your willpower. Second, let me tell you that these keep wonderfully in the refrigerator. I made these on a Friday evening and served them on Saturday, Sunday, and Monday and they were equally delicious on each day! Be sure that your container is airtight, so that the cupcakes and frosting don’t absorb any odd odors in your fridge and you’ll be fine. Also, note that the frosting is perishable, so it’s important that you refrigerate the cupcakes after they have been frosted if you aren’t planning on eating them right away. Finally, it’s best to let the cupcakes sit out for about two hours to allow the frosting to warm up before serving. Alternatively, you can microwave them for 10 seconds.

This was the first recipe on my Things I Must Make list that I’ve made in recent memory. I loved it! These were a huge hit with everyone. Hope you enjoy then as much as we did!

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3 Responses to “Thanksgiving Thursday: Pumpkin Cupcakes”

  1. Jen @ My Kitchen Addiction November 10, 2011 at 9:46 am #

    So glad you enjoyed the cupcakes… They are a favorite of mine!

    PS – Did you know you can freeze buttermilk? That way, you never have to waste half of the carton and you always have it on hand!

    • thepreggersplan November 10, 2011 at 12:17 pm #

      I didn’t know you could freeze it! I had never thought of that, but it would definitely be helpful.

      Those cupcakes were wonderful, thank you so much for all the great recipes!!

Trackbacks/Pingbacks

  1. Baked Pumpkin Pie Oatmeal (Or, what to do with leftover pumpkin) « The Preggers Plan - November 12, 2011

    […] pumpkin cupcakes I posted on Thursday only use about half of a can of pumpkin, so I wanted to make something that used the other half of […]

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