You know me... I never miss a holiday as an excuse to whip up a batch of something new! This recipe from
Martha Stewart Online was super easy and came out great! I topped these little gems with my own cream cheese frosting recipe (see below). Happy baking!
Ingredients - Pumkin Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
Directions
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. 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.
Ingredients - Cream Cheese Frosting
- 12 oz. cream cheese, slightly softened
- 2 sticks butter, slightly softened
- 2 cups confectioners sugar
- 3/4 tsp. vanilla extract
Directions
- Beat cream cheese and butter on medium high in an electric mixer until combined and fluffy (2-3 minutes)
- Reduce speed to low, add confectioners sugar 1/2 cup at a time
- Once all sugar is added, add vanilla and beat until smooth
Pumpkin Cupcakes - Martha Stewart Recipes
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