By Tracey
Pumpkin Cupcakes
adapted from David Leite
Ingredients:
- 1 stick unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 1/3 cup granulated sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk mixed with 1 teaspoon vanilla
- 1 1/4 cups canned solid-pack pumpkin
Directions:
Preheat oven to 350 F. Line your cupcake pans with 18 liners.
In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.
One at a time, add the eggs to the mixer, scraping down the sides of the bowl after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Add the pumpkin and beat until smooth.
Divide the batter equally between the cups. (They’ll be about 3/4 full.) Rap the filled pans once on the counter to release any air bubbles. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Transfer the pans to wire racks and after 5 minutes, remove the cupcakes to the racks to cool completely before frosting.
Makes 18 cupcakes.
Cream Cheese Frosting
from Martha Stewart
Ingredients:
- 2 sticks unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 4 cups confectioners’ sugar, sifted
- 3/4 teaspoon pure vanilla extract
Directions:
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time (scraping down the sides of the bowl occasionally), and then vanilla; mix until smooth.
The frosting can be made up to 3 days in advance. Refrigerate until needed, then bring to room temp and beat until smooth before using.
Makes about 4 cups
