Wednesday, November 10, 2010

Pumpkin Cupcakes with Cream Cheese Frosting

I can't think of anything to say about these cupcakes that isn't completely obvious. Firstly, they are obviously delicious. You will probably eat at least three of them, get a terrible stomachache, and still seriously consider eating another one. I may or may not be speaking from experience.

Secondly, my decorating skills are obviously in need of improvement. Even Carson Kressley would have a hard time making these cupcakes feel pretty. Thirdly, I am obviously referencing the hit Lifetime reality show How to Look Good Naked, of which Carson Kressley is the host. Stay with me, people. 

Fourthly, once you try these cupcakes, you will think about them at least once a month until it is seasonally appropriate to make them again. (I've been thinking about them since last Thanksgiving). Fifthly, I have never used the word "fifthly" before.  I think it's time for me to get some sleep.

Pumpkin Cupcakes

Adapted from Martha Stewart

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1 cup brown sugar, packed
1 cup granulated sugar
1 cup unsalted butter, melted
4 large eggs
15 ounces pumpkin puree


1. Preheat oven to 350˚F. Line cupcake pans with paper liners.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.

2. In a separate bowl, whisk together sugars, butter, and eggs. Stir in dry ingredients and whisk until smooth. Whisk in pumpkin puree.

3. Divide batter evenly among liners. Bake 20-25 minutes, or until a toothpick inserted in center cupcake comes out clean. Let cool completely before frosting.

Cream Cheese Frosting
Adapted from Martha Stewart

2 pounds cream cheese
2 sticks unsalted butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract


1. Beat cream cheese and butter about 2 minutes in an electric mixer on medium speed.

2. Add vanilla and beat 1 minute more.

3. Reduce the mixer to low, and add powdered sugar gradually. Once the sugar is fully incorporated, increase speed to medium and beat until pale and fluffy, about 4 minutes. Add additional powdered sugar if needed to reach desired consistency.

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