Pumpkin Cupcakes with Spiced Cream Cheese Frosting
So these are really good. So good that I Instagrammed them. Because Halloween is coming and I thought they should look creepy and like a serial killer took pictures of them.
The recipe I followed is Martha Stewart’s Pumpkin Cupcakes
Melt the butter in a small saucepan over low-medium heat. Cook until it turns a light brown colour (careful not to burn it). It’ll suddenly start smelling really good when it’s ready to come off the heat, at which point pour into a bowl and set aside.
In stand mixer, mix together pumpkin puree and both sugars until smooth. Add the egg, mix until smooth. Add vanilla and cooled butter. Blend on high until smooth.
In a separate bowl, combine flour, salt, baking powder, and spices. Whisk together.
Add dry ingredients to pumpkin mixture and blend together for 30 seconds until completely smooth. If you want these to look extra orange and pumpkin-y, feel free to throw in some food colouring.
Spoon into liners, filling 1/2 to 2/3 full. Batter will be quite thick.
Bake 14 to 20 minutes until the tops of the cupcakes spring back when applying light pressure with fingertip.
Spiced Cream Cheese Frosting
1/2 package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 cups powdered sugar
In stand mixer, blend cream cheese and butter together for 2 minutes until light and fluffy.
Add vanilla and spices. You can adjust the amount/selection of spice to taste. Add powdered sugar 1/2 cup at a time, mixing well in between. Pipe onto completely cooled cupcakes and enjoyyy.