Wednesday, November 03, 2010
Pumpkin Cupcakes with Cream Cheese Frosting
This past weekend I made Pumpkin Cupcakes with Cream Cheese Frosting from Martha Stewart's phenomenal Martha Stewart's Cupcakes cookbook. The resulting cakes were a lovely spice cake with a subtle pumpkin flavor. The cream cheese frosting was a nice, creamy version that was easy to spread onto the tops of the cupcakes. While Martha wanted me to make marzipan pumpkins to top each cupcake, I decided that was a bit precious. As a compromise, I dyed the frosting a sweet shade of orange. (Be warned, the recipe makes MUCH more frosting than you will need -- even if you are generous with the frosting.)
Best of all though, I packed the cupcakes into Martha Stewart's cupcake liners and boxes from her crafts line at Michael's. While these fancy treat boxes aren't a bargain at $12.99, they were the perfect way to transport cupcakes to a party and they made a big impact style-wise.
from Martha Stewart's 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
1. 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.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway.
4. 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.