Perniciously Palatable Pumpkin Cupcakes

April 4, 2011 § Leave a comment

Baking partay among friends on a cool Chicago night. So moist. So velvety. So good. [So good that I ate five in five minutes.]

for ze cupcakes:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

for ze cream cheese frosting:
8 tbs room-temperature unsalted butter
8 ounces room-temperature bar cream cheese
4 cups confectioners’ sugar
1 teaspoon pure vanilla extract

  1. Preheat oven to 350 degrees.
  2. Line cupcake pans with cupcakes liners; set aside. In a medium bowl, combine together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
  3. In a large bowl, combine brown sugar, granulated sugar, butter, and eggs, and mix until well combined. Add dry ingredients, and whisk until smooth. Add pumpkin puree and continue mixing!
  4. Divide batter evenly among liners, filling each about halfway. Bake until toothpick comes out clean, about 20 minutes (rotate pans halfway through if you so please).
  5. Transfer to a wire rack to let cool completely.
  6. While cupcakes are baking, in a medium bowl, [with an electric mixer] beat butter and cream cheese until smooth. Add confectioners’ sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use.
  7. Frost cupcakes once cooled and serve!

May they bring an ambrosial abundance of love to your partay.

[Inspired by and adapted from the legendary Martha.]

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