I can't get enough of fall baking, and nothing screams fall baking quite like canned pumpkin! I have been dumping it into bars, smoothies, cakes, loaves and everything else I can get my hands on -- because I know that before long, I will have to move on to gingerbread, peppermint and Christmas cookies.
I was planning on making pumpkin spice latte cupcakes; however, something didn't seem right about pumpkin cupcakes without cream cheese frosting. So I ditched the whipped cream frosting and used my absolute favorite cream cheese frosting recipe. I left the espresso powder in the cupcakes -- and it added a subtle, warm flavor to the finished product. The pumpkin, cinnamon, and clove create a tickling, spicy aroma that is uniquely autumnal.
I frosted them with a cute little swirl, and garnished each one with a candy corn. I plan on bringing these to my first baking club meeting on Thursday!
What's your favorite fall flavor?
With love, Erica
pumpkin spice cupcakes
2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp espresso powder
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, melted
1/2 Cup vegetable oil
Preheat oven to 350 F. Line 24 cupcake tins with paper liners.
Whisk the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, combine the pumpkin, both sugars. melted butter and the oil. Beat on medium-low speed until well incorporated and smooth. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the dry ingredients in 2 additions, beating just until incorporated.
Divide the batter evenly among the liners, filling each about 3/4-full. Bake for 18-22 minutes, or until the tops of the cupcakes spring back when lightly pressed, and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the cupcakes cool for 5-10 minutes before removing them to the rack.
my favorite cream cheese frosting
- 1/2 cup of shortening
- 1/2 cup (one stick) unsalted butter @ room temp
- 1 8oz bar cream cheese @ room temp
- 1 Tbs. white vanilla extract
- 2 lbs powder sugar
- 1/2 tsp salt
- 1 tsp white vinegar