Pumpkin cupcakes with cream cheese frosting
Preppy Kitchen · ♥ 7.6K likes · 221.5K views · 10 min video
Read about cupcakes and small cakes in the BrightCulinary Book
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Ingredients
Method
Techniques
- 240 g all purpose flour
- 100 g granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp pumpkin pie spice
- 2 tsp ground ginger
- 1 tsp cinnamon
Whisk the flour, granulated sugar, baking powder, baking soda, salt, pumpkin pie spice, ground ginger and cinnamon in a large bowl so the spices and leaveners are evenly distributed.
- 220 g brown sugar
- 425 g pumpkin puree
- 1 cup veggie oil
- 4 whole eggs
- 1 tbsp vanilla extract
In a separate bowl combine the brown sugar, pumpkin puree, veggie oil, the four room temperature eggs and the vanilla and whisk.
Brown sugar and pumpkin puree
Pour the wet into the dry and mix carefully only until the flour disappears; overmixing activates the proteins in the flour and makes the cake dense and gummy. Finish with a spatula, scraping the bowl.
Folding wet into dry without overmixing
Line the tins with cupcake papers and fill each liner about three quarters full, about a quarter cup of batter.
- 150 g unsalted butter
- 225 g cream cheese
- 0.125 tsp salt
Bake at 350F for about 20 minutes, until a skewer in the centre comes out clean; rotate both trays 12 minutes in if baking together.
Filling the liners
Cream the butter and cream cheese with the salt on medium about two minutes until creamy and homogenous with no lumps.
- 480 g powdered sugar
- 1 tbsp vanilla
Add the powdered sugar in a few batches on low until combined, drizzling in the vanilla as you go.
Raise to medium and beat until perfectly smooth, light and fluffy; it lightens in colour when it is close.
Pipe onto the completely cooled cupcakes with a star tip, or dollop it on. Double the frosting recipe if piling it high.
Finish with a sprinkle of pumpkin pie spice or cinnamon if you like.