Monday, January 25, 2010

Pumpkin Cupcake with creamcheese frosting

This is a great alternative for pumpkin pie. It's yummy and it's filling with a great Brown Butter frosting or Cream Cheese frosting.

  • 4 Cups cake flour sifted (not self rising)
  • 1 tsp. baking soda
  • 1 tbsp. + 1 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tbsp. ground ginger
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cup brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)

  • Preheat oven to 350*F, then line standard muffin tins with paper liner.
  • Sift the cake flour, baking soda, baking powder, salt and the rest of the spices together.
  • With an electric mixer (KA) on medium high speed, cream butter and brown sugar until pale and pluffy. Add eggs 1 at a time and beat until each is incorporated. (scrape side of the bowl if needed)
  • Turn the speed to low and start to add the flour mixture in 3 batches, alternating with 2 additions of buttermilk and beating until just combined.
  • Add pumpkin puree, beat until combined.
  • Divide batter evenly among lined cups, fill each to 3 quarters full.
  • Bake for 15 to 18 minutes or until golden brown. Transfer tins to wire racks and cool 10 minutes and turn out cupcakes onto racks and let cool completely.
  • You can keep the cupcakes in the fridge up to 3 days in an airtight container.
  • To finish spread with creamcheese frosting and enjoy!


No comments:

Post a Comment

Share Away

You might also like

Related Posts with Thumbnails