Easy Pumpkin Spice Cupcakes with Buttercream Frosting
Just like the turkey, the stuffing and - ahem - a few glasses of
vino, a sweet pumpkin treat is kind of obligatory for the perfect Thanksgiving
feast.
This year, I happily volunteered to bring dessert to my family
dinner this weekend so I had an excuse to make these devilishly-delicious
pumpkin spice cupcakes, topped with cream cheese buttercream. Oh, and a candy
corn pumpkin. Follow the simple steps for my recipe so you can whip up a batch
yourself. And I certainly suggest you do.
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Pumpkin Spice Cupcakes
<p><strong>Cupcake Ingredients:</strong><br />2 cups all purpose flour<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 teaspoon ground cinnamon<br />1 teaspoon ground allspice<br />1 teaspoon ground ginger <br />1/2 teaspoon nutmeg<br />Pinch of cloves<br />1 cup light brown sugar<br />1 cup granulated sugar<br />1 cup unsalted butter, melted and cooled<br />4 eggs<br />1 3/4 cups canned pumpkin </p><p><strong>Icing Ingredients:</strong><br />1 cup cream cheese, at room temperature<br />1/2 cup unsalted butter, melted and cooled<br />3 3/4 cups confectioners sugar<br />1 teaspoon vanilla extract</p> -
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The Candy Corn
<p>You'll also need some pumpkin-shaped candy corn for the finishing touch.</p> -
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The Pumpkin Spice Cakes
<p>1. Preheat oven to 350°F and line cupcake tins.</p> -
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The Pumpkin Spice Cakes
<p>2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves.</p> -
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The Pumpkin Spice Cakes
<p>3. In a large bowl, whisk the sugar, light brown sugar, butter and eggs, and then add the dry ingredients and whisk.</p> -
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The Pumpkin Spice Cake
<p>4. Scoop in the pumpkin, and whisk until smooth. Remember to use a spatula to grab the batter on the sides of the bowl as well.</p> -
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The Pumpkin Spice Cakes
<p>5. Fill the cups halfway with the batter. Bake for 20-25 minutes.</p> -
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The Cream Cheese Buttercream
<p>6. Meanwhile, in a medium bowl, mix cream cheese, butter, sugar, and vanilla extract. Beat for 1 minutes until fluffy (or use an electric mixer).<br /><br /> </p> -
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The Pumpkin Spice Cakes
<p>7. Let the cupcakes fully cool before removing them from the tin.</p> -
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The Pumpkin Spice Cakes
<p>8. While you're waiting for the cupcakes to cool, prepare your next batch. You should be able to make 18-20 cupcakes in total.</p> -
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The Icing
<p>9. Set up your work station so you have everything you need. Grab your desired icing pump tip, and fill the bag.</p> -
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The Icing
<p>10. Start frosting your cakes from the centre, to the rim, around, and up. Learn the easiest way to do so <strong><a target="_blank" href="https://www.youtube.com/watch?v=Wo4vRhDbXqI">here</a></strong>.</p> -
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The Icing
<p>11. Make sure you push the icing into the tube as you go to prevent air bubbles which would lead to an uneven application.</p> -
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The Icing
<p>Leave them as is, or carry on with my favourite topper...</p> -
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The Candy Corn
<p>13. For the perfect finishing touch, top each cupcake with a pumpkin candy corn.</p> -
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Pumpkin Spice Cupcakes
<p>And you're done!</p> -
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Finished Pumpkin Spice Cupcakes
<p>That's it. Pumpkin spice cupcakes with cream cheese buttercream that's bound to be the perfect, decandent dessert to follow a decadent Thanksgiving feast.</p><p><em>Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her visit <strong><a target="_blank" href="http://reneereardin.com/">www.reneereardin.com</a></strong>, and follow her on Twitter <a target="_blank" href="http://twitter.com/reneereardin"><strong>@reneereardin</strong></a>.</em></p><p><a target="_self" href="http://www.foodnetwork.ca/blog/author/reneereardin/"><strong>More posts</strong></a> from Renée.</p>