Admittedly, I’ve been a very bad blogger these days, but when you are faced with diversions like spending time with a one year old as she ponders her first cupcake, sitting in front of a computer seems decidedly less appealing. How can I justify writing about last night’s dinner when my little munchkin wants to read “Baby Faces” or “Brown Bear, Brown Bear, What do you See?” yet another time? Luckily there’s work and when I have a rare moment of down time I can try to catch up on all things Superspark.
So it’s taken me two months to write this post on pumpkin cupcakes. Let’s put a positive spin on it and say that there’s no better time to make something pumpkin-tastic than October. Had I posted it back in August, you might have thought it utterly untimely. But August was Maddie’s first birthday and given that her nickname around the house is Pumpkin, there seemed no other choice but a pumpkin cupcake when it came time to introduce her to her first sweets.
So how were the cupcakes, which came from this recipe on the beloved blog, Smitten Kitchen? For firsthand evidence, I’ll refer the baby-lovers our there to this video of Maddie’s reaction. For the baby-haters who can’t stomach sitting through two minutes of utter cuteness, let’s just say, she hasn’t developed her Mama’s sweet tooth…yet. As for the rest of us, we thought the cupcakes were quite lovely and we were more than happy to eat Maddie’s share.
We particularly recommend the cream cheese frosting, which was super easy, super tasty (we omitted the maple because I’m kind of a maple hater) and definitely one to keep for future baking. The pumpkin cupcakes themselves were good, if not the most exciting cupcake I’d ever had. But as a whole- lovely in August, even better now that autumn is here.
Pumpkin Cupcakes With Cream Cheese Frosting
Adapted from David Leite
Makes 17 to 18 cupcakes
1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-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
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup (optional)
Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.