PUMPKIN CUPCAKES: 5 WAYS
Variation number 2, above: Whoopie Pies
Our Favorite Pumpkin Cupcake Recipe:
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cardamom
1 teaspoon salt
1 can (15 oz.) solid-packed pumpkin (about 1 1/2 cups if you make your own pumpkin puree)
3/4 cup sugar
3/4 cup firmly packed dark brown sugar
1 cup canola oil
4 eggs
Spiced Cream Cheese Frosting
1 stick of butter, cubed and cold
8 oz. cream cheese*
1 cup powdered sugar
1 teaspoon vanilla
1/4 tablespoon cinnamon*
1/8 teaspoon ground ginger*
1/8 teaspoon cardamom*
pinch teaspoon fresh ground nutmeg*
Preheat oven: 350ºF. Line three 12-cup muffin tins with cupcake liners.
In a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cardamom and salt.
In a separate, larger bowl whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
Fill the muffin tins about 2/3 full. Bake until the cupcakes for 20 minutes. Transfer the tins to a wire rack and let cool for ten minutes; then remove the cupcakes from the tins and let cool completely.
To make the frosting, cream the butter until fluffy, but still cold. Add the cream cheese in small chunks. When completely combined (no lumps of either butter or cream cheese), add the powdered sugar. Beat until fluffy. Add the vanilla and then 1/4 teaspoon of the spice mix before blending one last time.
note: make sure you use Philadelphia Original; I’ve found that anything else compromises the texture and flavor.
