dianncy1964
Well-known member
All the spice and sweetness of pumpkin pie is wrapped up in these cupcakes. A tangy Buttermilk Icing gives them a grown-up touch, but they’d also be great with Cream Cheese Frosting if you’ve got a real sweet tooth.
What to buy: Make sure to pick up puréed pumpkin and not pumpkin pie filling.
Game plan: These cupcakes are best the day they are made.
This recipe was featured as part of our 2007 Fruits of Fall story.
INGREDIENTS
* 4 cups cake flour
* 1 tablespoon plus 1 teaspoon baking powder
* 2 1/4 teaspoons ground cinnamon
* 2 1/4 teaspoons ground ginger
* 1 teaspoon ground cloves
* 1 teaspoon freshly grated nutmeg
* 1 teaspoon kosher salt
* 1/2 teaspoon baking soda
* 2 cups canned pumpkin purée
* 1 cup whole milk
* 2 sticks (8 ounces) unsalted butter, at room temperature
* 2 cups packed light brown sugar
* 4 large eggs, at room temperature
* 2 teaspoons vanilla extract
* Buttermilk Icing
INSTRUCTIONS
1. Heat the oven to 350°F and arrange the rack in the middle. Line muffin pans with cupcake liners. Sift together dry ingredients in a bowl and set aside.
2. Whisk together pumpkin and milk in a separate bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating and then scraping the bowl down after each addition. Add vanilla and beat until smooth. Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions. When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.
4. Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes.
5. Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans. Let cool completely on a rack, decorate with icing, and serve.
Can make it with buttermilk Icing or Cream cheese icing:
BUTTERMILK ICING RECIPE:
While it may seem strange to add cider vinegar to icing, it highlights the pleasant acidity in the buttermilk and balances out the sweetness of the powdered sugar. This tangy frosting can be used to top many different desserts, including our Pumpkin Cupcakes.
INGREDIENTS
* 2 cups powdered sugar
* 3 tablespoons low-fat buttermilk
* 1 teaspoon apple cider vinegar
CREAM CHEESE FROSTING:
This delicate frosting has a nice cream cheese flavor and is just sweet enough to complement any cupcake or cake without overwhelming it. Our editor in chief likes to use it to top our Zucchini–Pine Nut Muffins.
Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.
INGREDIENTS
* 12 ounces cream cheese, at room temperature
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
INSTRUCTIONS
1. Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
2. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes.
http://www.chow.com/recipes/11131
http://www.chow.com/assets/2008/10/pumpkin_cupcake290.20081016200842.jpg
What to buy: Make sure to pick up puréed pumpkin and not pumpkin pie filling.
Game plan: These cupcakes are best the day they are made.
This recipe was featured as part of our 2007 Fruits of Fall story.
INGREDIENTS
* 4 cups cake flour
* 1 tablespoon plus 1 teaspoon baking powder
* 2 1/4 teaspoons ground cinnamon
* 2 1/4 teaspoons ground ginger
* 1 teaspoon ground cloves
* 1 teaspoon freshly grated nutmeg
* 1 teaspoon kosher salt
* 1/2 teaspoon baking soda
* 2 cups canned pumpkin purée
* 1 cup whole milk
* 2 sticks (8 ounces) unsalted butter, at room temperature
* 2 cups packed light brown sugar
* 4 large eggs, at room temperature
* 2 teaspoons vanilla extract
* Buttermilk Icing
INSTRUCTIONS
1. Heat the oven to 350°F and arrange the rack in the middle. Line muffin pans with cupcake liners. Sift together dry ingredients in a bowl and set aside.
2. Whisk together pumpkin and milk in a separate bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and fluffy, about 5 minutes.
3. Add eggs one at a time, beating and then scraping the bowl down after each addition. Add vanilla and beat until smooth. Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions. When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.
4. Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes.
5. Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans. Let cool completely on a rack, decorate with icing, and serve.
Can make it with buttermilk Icing or Cream cheese icing:
BUTTERMILK ICING RECIPE:
While it may seem strange to add cider vinegar to icing, it highlights the pleasant acidity in the buttermilk and balances out the sweetness of the powdered sugar. This tangy frosting can be used to top many different desserts, including our Pumpkin Cupcakes.
INGREDIENTS
* 2 cups powdered sugar
* 3 tablespoons low-fat buttermilk
* 1 teaspoon apple cider vinegar
CREAM CHEESE FROSTING:
This delicate frosting has a nice cream cheese flavor and is just sweet enough to complement any cupcake or cake without overwhelming it. Our editor in chief likes to use it to top our Zucchini–Pine Nut Muffins.
Game plan: The frosting will last up to 1 week when stored in an airtight container in the refrigerator.
INGREDIENTS
* 12 ounces cream cheese, at room temperature
* 1/2 cup powdered sugar
* 1 teaspoon vanilla extract
INSTRUCTIONS
1. Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
2. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes.
http://www.chow.com/recipes/11131
http://www.chow.com/assets/2008/10/pumpkin_cupcake290.20081016200842.jpg