Spiced Pumpkin Cupcakes

I started this blog a few months ago with every intention of blogging as I bake, but life got in the way and documenting my baking escapades fell to the way side. So, today I am sitting down and catching up.

With Thanksgiving just around the corner, I can’t seem to bake with enough pumpkin! Pumpkin muffins, pumpkin rolls, pumpkin breads, pumpkin cookies, pumpkin pies, pumpkin pancakes, pumpkin soup, four-teared, elaborately decorated pumpkin cakes (okay, not really). But really. I love this time of year, and I love pumpkin. And I have a raging sweet tooth. What better way to satisfy it than with spiced pumpkin cupcakes topped with a tower of maple buttercream? I’m probably the only one in my family that can consume exorbant amounts of sugar without a second thought, but these little beauties will be making an appearance on the dessert table of our family Thanksgiving gathering anyway – even if I am the only one who eats them. 🙂

Ingredients:

  • 4 eggs, slightly beaten
  • 3/4 cup vegetable oil
  • 2 cup sugar
  • 1 (15 ounce) can of pumpkin
  • 1 3/4 cup + 1 1/2 Tbsp. cake flour
  • 1/4 cup corn starch
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/4 tsp. ground cloves
  • 1 tsp. baking soda
  • 3/4 tsp. salt

Method:

  • Preheat oven to 350 degrees, and line your muffin cups.
  • Blend the eggs, oil, sugar, and pumpkin together in a large mixing bowl and set aside.
  • Sift dry ingredients together in a separate bowl.
  • Add dry ingredients to pumpkin mixture and beat until well blended. Pour into lined muffin tins, until 2/3 full.
  • Bake for thirty minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.

Ingredients for Frosting:

  • 1 cup softened butter
  • 5 cups powdered sugar
  • 1 tsp. maple extract
  • 1-2 Tbsp. heavy cream or whole milk

Method:

  • Cream butter and maple extract together until smooth. This is easily done with a stand mixer, but it can also be done with a hand mixer. Just prepare yourself a little bit by building up your forearms in advance. Maybe lift some weights or arm wrestle your super buff, fitness trainer neighbor. You’ll thank me.
  • Add powdered sugar 2 cups at a time, blending well after each addition.
  • Once all the sugar is added, beat on medium speed for 5-7 minutes. Around 4 or 5 minutes you will notice the icing becoming fluffy which means you’re almost done. Add 1-2 Tbsp. of heavy whipping cream or whole milk to reach desired consistency. Pipe one towering pile of buttercream on each cupcake and consume. 🙂

Recipe adapted from: Twiggie Makes