Monday, December 14, 2009

Pumpkin Cupcakes with Cinnamon Frosting

All I really want to say about this one is heck yes, pumpkin cupcakes! Also, I am in love with this frosting forever and ever and ever. I used the cinnamon amount from the original recipe and even though cream cheese frosting is pretty fantastic, I just had to use this one.

Okay, one more thing. I think we probably should have called baking extravaganza powdered sugar extravaganza. Seriously, so much powdered sugar was used. It was kind of ridiculous.

Pumpkin Cupcakes with Cinnamon Frosting modified from A Pookie Pantry:

Makes 12 cupcakes

¼ c. firmly packed brown sugar
¼ c. granulated sugar
4 Tb. unsalted butter, room temperature
2 Tb. molasses
1 egg
½ c. pumpkin puree
1 c. all-purpose flour
½ tsp. baking soda
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Pinch of allspice
Scant ½ tsp. kosher salt
½ c. buttermilk
The best frosting in the world plus 1½ tsp. ground cinnamon

Heat oven to 350 degrees. Line a cupcake pan with 12 liners. Set aside.

In a large bowl, combine brown and white sugars. Using a mixer on low speed, mix together to remove any lumps. Add butter and beat until fluffy (one to one and a half minutes). Add the molasses and egg and mix to combine. Add pumpkin puree and mix to incorporate fully.

In a separate bowl, mix together flour, baking soda, cinnamon, nutmeg, allspice, and salt. Add the flour mixture to the pumpkin mixture in three batches, alternating with buttermilk (start and end with flour). I was a little uneven here, but it worked out well. Mix well after each addition, but don't overbeat.

Fill the cupcake liners. Tap pans against counter to level out the batter. Bake for 15 to 18 minutes, or until toothpick inserted in the center of a cupcake comes out clean. Cool in pan for 5 minutes and remove to cool completely on wire racks before frosting.

Make the super rad frosting, mix in the cinnamon. Frost the cupcakes and possibly decorate with leftover dyed raw sugar. Regular raw sugar would also be very good on these. They are super moist and super delicious.


Amy Marie said...

i am about to start making these right now! thanks for the awesome recipe, i'll let you know how they turn out. xo <3

Becca said...

Yay! I hope you love them as much as I did. The frosting is AMAZING!

AND! They stay moist for days! It's pretty incredible.

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