brandon had a potluck last weekend. and well, a broken hand isn't the easiest thing to cook with. so he half-asked and i half-volunteered myself to make something. something for dessert.
a recipe for pumpkin spice cupcakes (yes, cupcakes, not muffins) was brought to my attention a few days earlier, and i decided this was the perfect opportunity to try it. i had also never made cream cheese frosting before, so why not learn something new?
the recipe was from martha stewart, but i found it on tammi's food blog, running with tweezers.
Pumpkin Cupcakes
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp coarse salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp fresh nutmeg
- 1/4 tsp allspice
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 sticks unsalted butter, melted then cooled
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- preheat oven to 350. line cupcake pans with paper/foil liners. in a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.
- 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 among liners, filling each about half full. bake until tops spring back when touched and a toothpick inserted in the center comes out clean; about 20-25 minutes.
once the cupcakes have cooled completely, frost! i found a generic cream cheese frosting recipe and used that. a piece of advice for you: use half the amount of sugar in your cream cheese frosting. its quite fantastic and not as sickeningly sweet as it is with the full amount.
they came out beautifully, and were incredibly delicious. apparently they got devoured at the potluck. and the roomies got the ones that didn't make it to the potluck, and those were gone within a day too. i plan to make them again for thanksgiving, i think.
cupcakes under romantic lighting <3
up close and personal
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