So, I'm a day late posting this, but, I've decided to start doing a cupcake of the month. Cupcakes are super trendy right now, so I figured why not join the craze. And for the month of October, I wanted to keep with my pumpkin obsession and do a pumpkin cupcake. I chose a recipe from Cook's Illustrated to try, and I was really pleased with the results.
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Pumpkin Spice Cupcakes with Vanilla Buttercream
Makes 24
1 tbsp cinnamon
3/4 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp ground ginger
16 tbsp (2 sticks) butter, softened
2 & 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, at room temp
3 large egg yolks, at room temp
1 tsp vanilla
1 3/4 cup granulated sugar
1 cup pumpkin puree
2 tbsp. light molasses
1 cup buttermilk, at room temp
Combine spices in a small bowl.
 |
| grating whole nutmeg |
Heat 4 tablespoons of the butter in a small skillet over medium heat until melted, 1-2 minutes.
Continue to cook, swirling pan constantly, until butter is light brown and has a faint nutty aroma, 2-4 minutes.
Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temp, about 30 minutes.
Preheat the oven to 350. Line two 12 cup muffin pans with cupcake papers.
Whisk flour, baking powder and soda, and salt in medium bowl. In small bowl, gently whisk eggs, yolks, and vanilla to combine. In the bowl of a standing mixer fitted with the paddle attachment, cream the rest of the butter with the sugar at medium high speed, about 3 minutes. Scrape down the sides twice while beating.
Add the pumpkin and the molasses and beat until incorporated. Scrape down the sides.
Reduce the speed to medium and add the cooled butter and spice mixture and half of the egg mixture, about 15 seconds. Repeat with the remaining egg, and then scrape the sides again.
Reduce to low speed and add one third of the flour mixture, followed by half of the buttermilk, mixing until just incorporated after each addition, about 10 seconds. Repeat with another third of the flour and the rest of the buttermilk. Scrape the bowl and add the remaining flour mixture, mix at medium speed until batter is thoroughly combined, about 20 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
Divide the batter evenly among the cupcake tins, about 2/3 full. Bake in oven for about 20 to 22 minutes, turning the pans once, halfway through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before you start frosting.
Vanilla Bean Buttercream
2&1/2 sticks of butter, room temp
1 vanilla bean or 1 tsp of vanilla paste
2&1/2 cups confectioners sugar
pinch salt
2 tbsp heavy whipping cream
In standing mixer fitted with the whisk attachment, beat the butter at medium high speed until smooth, about 20 seconds. Add the vanilla and beat to combine, about 15 seconds. If you are using a vanilla beans cut it in half lengthwise and scrape out the seeds.
Add the sugar and salt, beat at medium low until the sugar is mostly incorporated, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds. Scrape the bowl and add heavy cream, beat at medium speed until incorporated, about 20 seconds. Increase the speed to medium high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
Using a large round tip with a pastry bag, pipe the frosting onto the cupcakes.
These cupcakes made my kitchen smell incredible. They tasted pretty fantastic too.
