Pumpkin Cupcakes
I was asked by someone today what happens to all the cupcakes I make, since I bake so often. Over the summer, I ate a lot of them because my sister and her fiance weren’t huge on sweets. Now, however, I live in an apartment with 4 other girls and 3 of us have boyfriends – as a result, super delicious cupcakes like my Hard Apple Cider Cupcakes last less than 48 hours.
So today, I made Pumpkin Cupcakes, using up the left over pumpkin from the pumpkin bars I made for work. I scoured the internet, searching for recipes that were actually cupcakes and not muffins and I couldn’t be happier with the recipe I found. I tweaked this recipe from Cooking with Karen slightly and ended up with a moist, flavorful, fluffy, delicious cupcake. Paired with a brown cinnamon sugar buttercream frosting, this cupcake is to die for, though honestly I would be happy eating these without any frosting at all.
Ingredients
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp all spice
- 1/4 tsp nutmeg
- 1 tsp cocoa powder
- 1/2 cup vegetable oil
- 1/3 cup brown sugar
- 2/3 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup pumpkin puree
- 1 stick butter
- 1/2 cup brown sugar
- 2 cups powdered sugar
- 1/2 tsp cinnamon (heaping)
- Milk to taste
Instructions
- Preheat oven to 350F
- Sift together the flour, baking powder and soda, salt, spices and cocoa powder
- In another bowl, mix together the oil and sugar (be sure to whip this well), then add eggs, vanilla, and pumpkin. Stir for about 5 minutes
- Slowly add the dry ingredients to the wet and stir until combined
- Bake for 19-22 minutes
- for the frosting cream together the butter, brown sugar and cinnamon
- Alternate adding powdered sugar and milk until desired consistency is reached
- Wait until cupcakes cool, then frost away!