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pumpkin cupcakes with cream cheese frosting

December 24, 2011

Hoo, boy. Apparently “finals are coming it’s the end of days” period lasted about a month for me this timer around. My bad, guys. But I’m haflway through law school now! So there’s that.

There’s also these. My college roomie, Allia, came to visit way back in October, and I had my heart set on making cupcakes. And obviously these were the only ones on my massive recipe list that would do for a midnight feast while watching Hocus Pocus. Sarah Jessica Parker gets me every time.

These were tasty! Super gingery and spicy, which paired really nicely with the tangy cream cheese frosting–which I don’t really like with red velvet, but of which I’m a big fan for spiced, fall-ish cakes. Yummm.

Oh, and here’s a little Christmas/Hanukkah/etc. present from me to you to make up for my blogging slackage: joy.

Pumpkin Cupcakes with Cream Cheese Frosting
Ingredients:
CUPCAKES
4 cups cake flour, sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin
FROSTING
1 cup (2 sticks) unsalted butter, room temperature
12 oz. cream cheese, room temperature
4 cups (1 lb.) confectioners’ sugar, sifted
3/4 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees and grease 32 muffin tins. Sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, and beat until incorporated, scraping down the sides of the bowl. Reduce speed to low and add flour mixture in three batches, alternating with two additions of buttermilk and beating until just combined. Add pumpkin and beat until just combined.
3. Divide batter evenly among greased cups, filling each three-quarters full. Bake until golden brown, 15 to 18 minutes. Cool 10 minutes, then turn out cupcakes onto wire racks and let cool completely. Can refrigerate cupcakes up to 3 days in airtight container.
4. For 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 and add sugar, 1/2 cup at a time, and then vanilla. Mix until smooth and combined, scraping down sides of bowl as needed. Frost cupcakes. Nom.

Source: Brown Eyed Baker

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One Comment leave one →
  1. Alliarea permalink
    December 29, 2011 6:38 am

    THESE WERE TEH BEST!!!!111

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