I can’t believe it’s almost been a year since I’ve started this blog! It’s been so much fun baking and updating every week. I hope I can do this for many more years! In honor of the beginning of September, this week I made pumpkin cupcakes (which, loyal readers, I hope you remember was the first recipe I ever posted on the blog). Hopefully these turned out a lot better.
I don’t know about where you are, but here in Upstate New York this week has been a scorcher, which is why I wasn’t sure if the world was ready for pumpkin quite yet. Yes, it’s September. Yes, pumpkin beer and pumpkin lattes have already been rolled out at most retail locations. It just seems a little weird eating pumpkin-and-cinnamon-flavored treats when it’s a hot and hazy 93 degrees outside. Nevertheless, pumpkin is just too good to put off any longer, so here they are!
I’ve posted the original pumpkin cupcake recipe again after the jump. You’ll also find my improved frosting recipe – this time, a cinnamon buttercream instead of that brown sugar monstrosity from last year. If it wasn’t my first post, I’d delete it. Why did you guys eat those things?!
These are much more adorable:
Pumpkin Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup light-brown sugar, firmly packed
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 eggs
splash heavy cream (optional)
1 can (15 ounces) pumpkin puree
Baking Temperature: 350 degrees
Baking Time: 20-25 minutes
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice; set aside.
- In a large bowl, cream sugars and butter until fluffy, about 3 minutes.
- Add in eggs one at a team, beating well after each addition.
- Slowly add flour mixture and mix on low speed until smooth. Add splash of heavy cream if desired.
- Whisk in pumpkin puree until everything is well blended.
- Line cupcake pan with paper liners, and fill each liner up a little more than halfway full of batter. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting.
Cinnamon Frosting
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk, vanilla and cinnamon. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes after each), until the icing is thick enough to be of good consistency. You may not need to add all of the sugar (note: I ended up using 6 cups of sugar for this recipe.)
- Sprinkle with cinnamon for garnish, if desired.
- Store at room temperature or else icing will set. Can be stored in an airtight container for 3 days.
Mom 
Suzy 
Monica 
rinda