Thursday, 14 October 2010

'Everything Pumpkin' - DAY 14: Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes
If you’re looking for an Autumnal dessert that includes all of the best flavours of the season – pumpkin, cinnamon, nutmeg, and ginger – and that just so happens to have a healthy dollop of cream cheese frosting on top, then these cupcakes are definitely for you. Warm, spiced, sweet and utterly addictive!

Pumpkin Cupcakes

Pumpkin Cupcakes with Cream Cheese Frosting

Yield: 32 cupcakes

Equipment:
Standard 12-cup muffin tin
Paper muffin cup liners
Stand mixer or hand mixer
Offset spatula or pastry bag with decorating tips

For the Cupcakes:
4 cups plain flour (not self-raising), sifted
1 teaspoon baking soda
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)

For the 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

To Make the Cupcakes:
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.

2. 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. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.

3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, 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.

4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.

To Make the Frosting:
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. 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)

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