Pumpkin Cupcakes with Cream Cheese Frosting

I baked a LOT of cupcakes yesterday. I originally wanted to try piping a rose on each cupcake, but realized later that the cream cheese frosting does not have enough powdered sugar for the frosting to fully harden. So I did swirls on the small cupcakes and just spread the icing on with a knife for the bigger cupcakes. These cupcakes have a very smooth taste, probably due the massive amounts of butter in them (2 sticks). The recipe also calls for ground ginger and ground allspice, which I don’t have, so I just added some extra cinnamon and nutmeg. This is something I do all the time. Both the cream cheese frosting and the cupcake recipe comes from Martha Stewart’s website (http://www.marthastewart.com/recipe/pumpkin-cupcakes)

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp coarse salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice   (If not using all of the above spices, increase the ones you are using by a little bit. And you don’t have to measure spices out, just eyeball them)
  • 1 cup packed light brown sugar
  • 1 cup sugar
  • 2 sticks butter (1 cup) melted and cooled (Always use unsalted)
  • 4 eggs lightly beaten
  • 1 15 ounce can pumpkin
  • Preheat oven to 350 degrees
  • Line cupcake tins with papers or spray them with non-stick spray
  • In a bowl, whisk together first 8 ingredients (flour, soda, powder, salt, spices)
  • In a bowl that’s a bit larger, whisk together brown sugar, sugar, butter, eggs
  • Add the dry ingredients to the moist and whisk until smooth
  • Stir in the pumpkin puree
  • Fill muffin containers about halfway. Tap down to ensure even distribution.
  • Bake 20-25 mins or until knife inserted in center comes out clean
  • Cool on a wire rack. Once cooled completely, you may frost.

I use Martha Stewart’s cream cheese frosting recipe found here: http://www.marthastewart.com/recipe/perfect-cream-cheese-frosting
There’s nothing too special about it, so any recipe will really do. I actually add a bit of maple syrup to the frosting. The flavor goes nicely with both the cream cheese and the pumpkin.
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