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Sunday, November 25, 2007

Pumpkin Cupcake with Cinnamon Buttercream Icing

For the cupcakes:
2 1/4 c all-purpose flour, sift before measuring
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 c butter, softened
1 1/3 c sugar
2 eggs, beaten until frothy
1 c canned pumpkin
3/4 cup milk

Preheat oven to 375* F. Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.


Meanwhile, cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into well-greased and floured or paper-lined muffin pan cups. (OR... I use these whenever I make cupcakes or muffins, because they are so easy and require very little clean up. You just place them directly on a cookie sheet and bake as is.) Bake cupcakes for about 20-25 minutes.
For the Cinnamon Buttercream Icing:
1 c butter, soft and room temperature
1 tbsp Pure Vanilla Extract
1 tbsp Ground Cinnamon
1 lb confectioners sugar (10x)
3 tbsp milk
Beat butter in large bowl with electric mixer on medium speed until light and fluffy, about 5-7 minutes. Add vanilla; mix until blended. Stir cinnamon into confectioners' sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in milk until light and fluffy. If frosting is to thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Re-whip before using.

10 comments:

roopa said...

Mmm...pumpkin cupcakes. :)

Meghan said...

Roopa,
I just saw your cupcakes while purusing your blog! Love yours... the icing... wow!

Rachel said...

What a cute idea! Do you find that using the wrappers just on a cookie sheets makes your cupcakes spread more?

Meghan said...

Rachel,
I've never had any problem with "spread" they are actually made to do just that function!

roopa said...

I only use the foil liners on a cookie sheet - the paper liners I've used (the Reynolds ones, in fact!) fan out too much without the support of a metal wall and I end up with cupcakes that are wide and not so tall. Maybe a different brand would work better?

Meghan said...

I should add that I used the foil liners... sorry about the confusion!!
:)

Larissa said...

Mmmm...I've been loving EVERYTHING pumpkin this week. These look great.

Kevin said...

These cupcakes sound great. Cinnamon cream cheese frosting...mmm...

Confessions of a Makeup Whore and Product Junkie said...

These were awesome, Meg! Even my finicky 5 year old loved them!

Kayte said...

these look absolutely delicious! i love pumpkin baked goods.