This recipe is not for the faint of heart. I mean if you are a fair weather pumpkin lover, or are on the fence about this popular autumn flavor ... .this cupcake may not be the one for you. It's about a deflagrating pumpkin which for myself is absolutely perfect! My inspiration for these came to see this pumpkin frosting. I began to think about other cupcake flavors that would go well with the icing pumpkin, a pumpkin and figuratively light frost is not too much for a spicy pumpkin pie. Pumpkin Caramels topper- seemed perfect and there you have it!
The cake itself is perfection. It is soft and fluffy, with almost sponge cake like texture. It is full of many spices, and not too sweet at all. This leaves room for a pumpkin frosting cream cheese and soft caramel on top. I mix about 1/4 cup of pumpkin puree into the frosting, because I do not want it to be unbearable. On a small non-pumpkin cake well, I'd probably add more and really give it a punch pumpkin-y. (Would not be a cake in brown butter with perfect icing pumpkin?) I made these for my bridal shower girlfriend Emily last weekend and were a huge success. I mean..you can not go wrong with the right pumpkin October?
PS I saw one of my professional wedding photos so far, but I can 't resist sharing it with you! My photographers were beyond wonderful. I can not wait to get my hands on the rest of the shots ... it should be quite fast now. :)
- 2 cups all purpose
- 2¼ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon coffee
- 1 teaspoon ground ginger
- ¾ teaspoon baking soda coffee
- ½ teaspoon fresh nutmeg grated
- ¼ ground cloves teaspoon
- 1¼ cups light brown sugar
- 4 large eggs
- ¾ cup vegetable oil
- A 15 ounces of pumpkin puree
- ½ cup whole milk
- cheese frosting pumpkin cream :.
- 1 8 oz package of cheese with cream, softened
- 4 tablespoons butter
- sugar 2-4 cups sifted powdered
- ¼ pumpkin puree cup
- ½ cinnamon teaspoon
- ¼ teaspoon ginger
- ⅛ nutmeg teaspoon
- pinch clove
- garnish: pumpkin fudge (optional)
- Preheat oven at 350 °. small boxes of cake line with paper liners.
- In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
- In a bowl, using an electric mixer, beat sugar and brown eggs on medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. alternately add the dry ingredients and milk in 3 batches, beating well between each addition.
- Pour batter into prepared pan filling each track tin ⅔. Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cookies cool on a rack for a few minutes, then pop them on a rack to cool completely
- in a bowl, cream the cream cheese and butter until smooth. Add the pumpkin puree and mix until well blended. Add powdered sugar gradually until fluffy. Mix spices. (Add more powdered sugar if necessary for thickness.) Spread or pipe onto the cupcakes.
- Pumpkin Caramels Garnish if desired.
cake recipe adapted from: the food and wine