This time of year, I always look forward to great times with family and friends, and of course, all the yummy food!!! When it comes down to baking, pumpkin is one of the first things that comes to my mind!!! With all the choices out there, what do you make?! I love pumpkin pie, but sometimes its too expected. Making the dough can be daunting to some people, to get that crust just right, can be tricky!!! For me, I love-making pretty cupcakes. So easy and they don’t take all that much time, don’t require utensils or plates, and they don’t require the possibility of leaving one of your beloved pans behind! They can be frosted and decorated in so many different ways and cute cup cake liners. They smell great, look great, and taste amazing! Trust me, everyone will love this one and be very impressed!
I have used and tweaked this recipe a few times, and it’s always a hit!
First things first, always make sure you let everything get to room temp and make sure your butter and cream cheese is soft! Have you ever had lumpy cake or frosting?! Ick! Tips and tricks make the process easy, fun, and always come out with consistent results. Over many years of baking and trials, it really does make a difference using quality ingredients. Investing in quality vanilla,sifting your flour, and good spices is a must in my book!!! Here’s what ya’ll will need:
Makes about 30 cupcakes
3 cups all-purpose flour, sifted
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 sticks unsalted butter, at room temp
1 cup granulated sugar
1 cup of milk, or heavy cream
2 cups pumpkin puree
Pre heat the oven to 325. Oven temps vary, but it’s always a good idea when reading recipes for baking to set the oven to a lower temperature. Most recipes always say 350 for baking cupcakes and cakes, but lowering the temp and cooking for a little bit longer makes a difference! This will always give you a nice, moist cupcake. Theres nothing worse than seeing a beautiful cupcake and biting into a dry hard mess!
Grab a large bowl for your dry ingredients. Mix in flour,baking soda & baking powder, salt,cinnamon,ginger and nutmeg.
Take a whisk or your spatula and give it a little mixin’
Place the butter in the mixer, and let er rip! I like to mix up the butter and get it all fluffy in there! Add the sugar and brown sugar until nice and creamy.
Add your eggs, one at a time, mixin’ it well before adding the next.
Next, add your mixture of all the dry ingredients, alternating with milk until its well mixed. Have your spatula handy, scraping the sides of the bowl as you go. Adding, alternating and scraping as you go will give you a nice, creamy mixture minus all the lumpy’s.
Mix in that yummy pumpkin!
Grab your cupcake pan and fill with liners. Having good cupcake liners is a must! Have you ever baked and had a super oily bottom on the outside? Those cheap liners are hard to pass up, but when cookin’ with butter, its nice to have a thick quality liner so you don’t have a hot, oily mess under your delicious goodie!
Use an ice cream scoop to scoop up the batter and plop in your liner. This gives you a perfect sized cupcake, and its way easier than using a spoon.
Pop em’ into the oven, at 325 for 20 mins. If you aren’t sure how your oven’s runnin’, I would check them with a tooth pick at about 17 minutes, just in case. I check them at 20 mins, if it’s coming out clean, take them out, let cool in the pans for 5 mins. Place them on a cooling rack to finish cooling down.
Now, for the even yummier part! Frosting!!!
Cinnamon Cream Cheese Frosting
8 oz cream cheese, softened
4 cups confectioner’s sugar
2 tsp of vanilla bean paste, if you don’t have it, you can use 2 tsp of vanilla
1 tsp cinnamon
Dash of nutmeg
Place the cream cheese in the mixer, give it a quick whip and soften it up.
Add the confectioners sugar in sections, and make sure that your speed isn’t at 80 mph, or you will have a huge mess! After you have all the sugar mixed in, add the vanilla bean paste, cinnamon and nutmeg.
Mix until nice and creamy! The color is beautiful! I love the look of the vanilla bean!
Ok, so here’s a trick that I learned awhile back, that makes frosting cupcakes easy and quick!!! Makes for easy storage too, or if your frosting is a little too soft, you can stick these nifty little packs into the fridge to get a little firmer, or to save that extra deliciousness!
Grab your frosting, a spatula and some good plastic wrap. From personal experience and recent explosion all over the kitchen, trust me on this one!!
Pull out about a 1-1 1/2 foot size piece and lay it on the counter. Make sure its nice and flat. Scoop out some frosting and place it in the middle of the plastic wrap, taking care not to spread it out too far. You may want to just use a little bit of frosting when you first try this trick, if not, you may have a frosted ceiling.
Fold the plastic wrap up one side at a time, wrapping the frosting into a nice, compact package. Fold ends.
Now, don’t go getting all crazy on me here, take your time and make sure you have folded the wrap up so it’s completly covered! Grab the ends and gently swing the wrap around like a jump rope. This will give you frosting packet.
When you are ready to frost, get your piping bag ready, cut one end of the frosting wrap off, close to but not at the end, and drop into your piping bag. Gently give it a squeeze and your frosting is ready to go! When you are done with that bag, you can just pull the empty plastic wrap out, and repeat! Your piping bag stays clean and its much easier to refill than scooping it into a frosted bag that sticks. It’s so fast! You can even change tips in between without washing out the bag!
Frost up these yummy cupcakes!!! And eat one. Or two!