I know, everyone is baking pumpkin desserts nowadays but I had to make cute pumpkin cupcakes! I just had to!
First reason, they are just adorable!
Second reason, I had a craving for some good old pumpkin cupcakes.
I really get the weirdest cravings because I really don’t usually like pumpkin desserts all that much. Can’t wait to see how crazy they get when I get pregnant…
Karl should be in for a ride that’s for sure!
In the end, I was right to want pumpkin cupcakes because these babies were delicious! The best thing about this recipe is the fact that the pumpkin taste is not overwhelming. I like pumpkin flavour but only up to a certain level. I wouldn’t make pumpkin puree and eat it just like that. That’s not my style. I like spicing this up, you know? eheh…but seriously, they’re quite yummy!
If you make this recipe, you have to make some cute fondant pumpkins to put on top! (I know it’s creepy since I don’t have kids but I do have adorable young neighbours! It has to count for something right?)
As for the icing, I decided to add a bit of fresh orange zest to give it that extra delicious taste. It worked well with the pumpkin!
Enough of me blabbing! Getting Bakin’ my lovelies!
Alex -xoRecipe slightly altered from: http://www.joyofbaking.com/cupcakes/PumpkinCupcakes.html
Course: Dessert Yield: 12 servings Prep Time: 30 mins Cook Time: 20 mins
- 1 1/2 Cup of all purpose flour
- 1 Teaspoon of baking powder
- 1/2 Teaspoon of baking soda
- 1 Teaspoon of ground cinnamon
- 1/4 Teaspoon of ground ginger
- 1/4 Teaspoon of ground cloves
- 1/2 Teaspoon of salt
- 1/2 Cup of white sugar
- 2 large eggs
- 1 Teaspoon of vanilla extract
- 3/4 Cup of well packed, canned pumpkin puree
- 4 Ounce of cream cheese, at room temperature
- 2 Tablespoon of unsalted butter, at room temperature
- 1/2 Teaspoon of vanilla extract
- 1 1/2 Cup of confectionner's sugar (icing sugar)
- 1 Tablespoon of grated orange zest
- Use the first 11 ingredients for the Pumpkin Cupcakes:
- Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
- In a large bowl, sift together the flour, baking powder, baking soda, ground spices, and salt.
- In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl. With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
- Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. 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. Place on a wire rack to cool.
- use the five last ingredients for the cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the butter and beat until incorporated and smooth. Add the vanilla extract, the orange zest and confectioners sugar and beat until fluffy (2-3 minutes). Pipe or spread the frosting on the cupcakes.