Pumpkin cupcakes with orange cream cheese frosting
Preppy Kitchen · ♥ 6.4K likes · 154.9K views · 12 min video
Read about cupcakes and small cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 2 tsp ground ginger
- 330 g light brown sugar
Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, ginger and light brown sugar in a large bowl until evenly coloured.
- 1 can pumpkin puree
- 240 ml veggie oil
- 4 whole eggs
Make a well in the centre and add the pumpkin puree, oil, eggs and vanilla extract.
Pumpkin puree and the wet ingredients
- 1 tbsp vanilla extract
Mix the wet ingredients at the surface first, then bring the dry in, stopping while streaks remain.
Line two pans with cupcake papers and fill each about three quarters full with a quarter cup scoop.
Filling the liners, and water in empty cups
- water
Remove any unused papers and fill those wells halfway with water so the tin bakes evenly.
Bake on the two centre racks 12 minutes, swap the pans and bake 10 to 12 minutes more, until springy and a toothpick comes out clean.
Variation: bake eight inch layers 40 minutes, nine inch layers 35 minutes, or a nine by thirteen sheet cake about 30 minutes, testing the centre with a skewer.
- 141 g butter
- 8 oz cream cheese
Mix the butter on medium about a minute until creamy.
- salt
- 2 tsp vanilla
- 1 whole orange zest
Add the softened cream cheese, a big pinch of salt, the vanilla and the orange zest.
Beat on medium about two minutes, scraping once, so the zest is abraded and releases its oils.
- 4 cup powdered sugar
Add the powdered sugar a cup at a time with the mixer on low, then mix just until incorporated.
Adding the powdered sugar
Pipe onto the cooled cupcakes, either a big mountain or a rose worked from the centre out.