These moist and tender Pumpkin Spice Cupcakes are perfect for fall, especially with a tangy Cinnamon Cream Cheese Frosting.
If you had asked me a few years ago, I would have told you emphatically that vegetables had no place in yummy dessert treats.
I have since reconsidered. What I have discovered is that those vegetables are full of moisture… and that moisture helps to keep your bread, cupcakes or cakes moist without imparting too much vegetable flavor.
Carrot Cake is always moist. Zucchini Bread is always moist… for the same reason that Apple Cake is always moist.
So the same is true of pumpkin cupcakes. But not just any pumpkin cupcakes… we’re talking Pumpkin Spice Cupcakes.
Which spices, you ask. Well pumpkin pie spices of course. And some extra cinnamon, just for good measure.
But that’s not all! These moist and spicey beauties are topped with a tangy Cinnamon Cream Cheese Frosting. I’m drooling already.
What are you waiting for? Get in the kitchen and turn on the oven! 😉
Check out Emily’s recipe for the instructions. Here are the measurement conversions.
2 cups (226g) Cake Flour
2 teaspoons Baking Powder
1½ teaspoons Pumpkin Pie Spice*
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 Teaspoon Salt
1/2 cup (113g) Unsalted Butter, room temperature (1 stick)
1 cup (213g) Brown Sugar, packed
1/3 cup (66g) Granulated Sugar
1/2 cup (118m) Buttermilk mixed with 1 teaspoon Vanilla Extract
1¼ cups (336g) Canned Pumpkin Puree
8 ounces (227g) Cream Cheese, room temperature
4 Tablespoons (57g) Unsalted Butter, room temperature
4 cups (454g) Powdered Sugar
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
*If you can’t find pumpkin pie spice, make your own: 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, and 3/4 teaspoon ground allspice. This makes more than you need for this recipe.
Please check out the September 2014 issue of the magazine.
For more easy dessert recipes, download your Free subscription to The Confident Baker magazine.