Pumpkin Cupcakes

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My family celebrates every possible holiday there is out there. For them, it’s just an excuse to get together and break out the karaoke system; but I digress.

Around Thanksgiving, I wanted to make something that was themed so I went with these Pumpkin Cupcakes.

Here’s what you’ll need:

  • 1 cup flour
  • 3/4 cup sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • pinch of salt
  • 3 tbsp unsalted butter
  • 1/2 cup whole milk
  • 2 eggs
  • 61/2 oz pumpkin puree
  • a quantity of Buttercream (or Cream Cheese)¬†Frosting

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After preheating the oven to 325F, put the flour, sugar, baking powder, cinnamon, salt and butter into a bowl and beat slowly until you get a sandy consistency.

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Add the eggs to the mix and beat well while scrapping the sides when they get stuck. Stir the pumpkin puree in by hand until evenly dispersed.

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Spoon the batter into paper cups until it’s two-thirds full. Bake for about 20 minutes in the preheated oven until light and golden or until it bounces back when you push down.

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Let the cakes cool slightly before you transfer onto a wire rack or else you’ll burn your fingers!

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When the cupcakes are cold, spoon the frosting on top and finish with a sprinkle of cinnamon.

I’ll definitely try to make this every year because the cake is so moist and yummy. I ended up making this again into a cake without the frosting and it still tastes great. I do suggest using a cream cheese frosting instead though. I’ll have a recipe for that up soon!

Recipe: Hummingbird Bakery Cookbook