Pumpkin Cupcakes with Cream Cheese Frosting

After nearly a week without blogging, I think I’m ready to tell you more about ‘Meatfest’. Naturally, the meats were the star of the show, but still, strangely, I felt the need to make dessert as well.

This is really odd for me as I almost never make real, unhealthy, unadulterated desserts. It may have been a sign of nesting and an indication of what was to come. In fact, as I prepared for this feast, my friend Beth commented, ‘Brit, I think you are nesting.’ I denied it, after all, it was far too early, but in retrospect she may have been right.

Anyway, whatever the reason, I’m glad that I made these cupcakes. They were amazing, so good, in fact, that this typically dessert-free girl is going to attempt a cake version of them later this week.

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Pumpkin Cupcakes
From David Leite via The Way the Cookie Crumbles.

Ingredients:

  • 1 stick unsalted butter, room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1/2 cup granulated sugar
  • 1.5 cups all-purpose flour + 1/4 cup corn starch (or 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
  • 1/2 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

Directions:

  • Pre-heat oven to 350 degrees.
  • Line cupcake pans with 18 cupcake liners.
  • Combine the butter and sugars in the bowl of a mixer and cream together for about five minutes.
  • While the butter and sugars are mixing, whisk together the flour, corn starch, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper in a large bowl.
  • Add the eggs, individually, to the butter and sugar, scraping down the sides of the bowl between eggs.
  • Slowly alternate mixing in dry ingredients and buttermilk mixture, scraping down the sides of the bowl in between.
  • Add pumpkin and blend until smooth.
  • Spoon mixture into the 18 cupcake liners, filling each about 3/4 of the way.
  • Bake for 20-25 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.
  • Cool cupcakes on a rack.

Servings ~ 18
Calories ~ 176, Fat ~ 5.9 g, Carbohydrates ~ 33.6 g, Protein ~ 2.3 g

Cream Cheese Frosting
From Loves to Eat.

Ingredients:

  • 1/2 cup of butter, room temperature
  • 8 oz cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Directions:

  • Combine butter and cream cheese in the bowl of a mixer, beating for about three minutes until smooth.
  • Add vanilla and continue to mix.
  • Slowly add powdered sugar to mixing bowl, occasionally scraping down the sides, until fully combined.

Servings ~ 18
Calories ~ 168, Fat ~ 9.5 g, Carbohydrates ~ 20.3 g, Protein ~ 1.0 g

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3 comments
  1. Bridget said:

    Aren’t these ridiculously good?! They’re one of my favorite cake recipes. But you should come up with some healthy version of them that’s just as good so we can eat that instead. 🙂

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