Wednesday, October 26, 2011

Pumpkin Cupcakes with Cream Cheese Frosting

     The pumpkin obsession continues.  This last weekend I was able to get together with my family to celebrate birthdays and hear about my sister's trip to Africa.  It is rare that all of us siblings are able to be in the same place at the same time.  It was great to see everyone - and I kept picturing scenes from the show Parenthood....especially when at one point, I looked around the table and it happened to be just my parents and their five "kids" sitting there.  Just us.  Our immediate family.  It was kind of surreal to think that all of our lives just started with two people - my parents.  
It happens to be my mom's birthday today - HAPPY BIRTHDAY MOM!  Thank you for all of your love and everything you have done!  You are the best! 

Pumpkin Cupcakes with Cream Cheese Frosting
4 cups all-purpose flour, sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger
1 teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1½ cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
¾ teaspoon vanilla extract

To Make the Cupcakes:
1. Preheat oven to 350°F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin; beat until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown, 15 to 18 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be refrigerated up to 3 days in airtight containers.
4. To finish, use an offset spatula or a pastry bag fitted with a decorated tip to top the cupcakes with cream cheese frosting.
To Make the Frosting:
With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, ½ cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.
If not using immediately, frosting can be refrigerated up to 3 days in an airtight container; before using, bring to room temperature, and beat on low speed until smooth again.

These leaves were made from gel paste.  You can buy a pre-made mix at the store, or make it yourself.  You mix it with food coloring, roll it out like dough, and then you can cut out shapes, such as these leaves.  I used a leaf press from JoAnn's to cut the shapes, then I hand painted them with pearl dust to give a shimmering, more realistic look to them.  You can find detailed directions here and I will post a tutorial later!     
Source: Brown Eyed Baker

1 comment:

Joni said...

These are beautiful and they were yummy!!