Pumpkin Cupcakes with Spiced Buttercream

Hiiiii!!!  “How you doin’?!” (Wendy Williams voice) I’m back!!!  It feels like it’s been forever since I posted but I am here!  I’ve just been sick.  Nothing sucks worse than a summer cold and add in a sinus infection with clogged ears, I was down for the count.  Feverish, barely able to speak, and my head was soooo congested that I felt like I would tip over.  It took me nearly 10 minutes to text my boss that I couldn’t come in!  But I’m baaack!  And this time it’s with fall in mind.  I know, August isn’t over yet.  I know this but this post will get you ready for fall, right?  This will make you want a warm cup of coffee (or tea) with a blanket curled up on the sofa with your A/C set on 77 (this is still Florida after all and it’s still in the 90s!).  This recipe calls for no oil but I’m not going to say it’s healthy, nope.  Not going to lie.  But it’s yummy and that has to count for something, right?

Cupcake Ingredients:

2 and 1/3 cups all-purpose flour

1 and 1/3 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs

1 cup of canned or pureed pumpkin (not pie filling, straight up PUMPKIN!)

1 teaspoon pumpkin pie spice (by in the spice aisle or make your own)

Directions:

Preheat your oven to 350 and line your 12 count cupcake pan with liners (or those brave people, oil then flour).

Add your sugar, pumpkin, vanilla, and pumpkin spice to your mixer bowl and beat until your sugar is dissolved.  After that sift in your flour, baking powder, and salt.  Mixing until all ingredients are well combined.  At this point the batter will be thick and you’ll want to add liquid but don’t.  Add your eggs, one at a time until your batter becomes smoother and eventually take on a more liquid texture.  You are ready to fill your cupcake pan now.  For this step, I use a large ice cream scoop, the kind with the little bar in the middle and you have to squeeze the handle.  Know what I mean?  Good because I don’t know how else to describe it.  LOL

Fill your liners until they are a little less than 3/4ths the way filled.  You don’t want to fill to the top, otherwise they will not rise properly and spread then you’ll be left with muffin top.  Bake for 25 minutes and cool for another 10 minutes in the pan.  After that let them fully cool and get ready for the icing!

Buttercream Ingredients:

1 stick butter (softened)

1 teaspoon vanilla

1 cup heavy whipping cream

5 cups powdered sugar

1/4 teaspoon salt

2 teaspoons pumpkin pie spice

Add your butter and vanilla to your mixer bowl and beat until creamy.  It will have a shiny tan color to it when it’s ready then add 1/2 of your whipping cream, whip for a 30 seconds than add one cup of your powdered sugar along with your pumpkin pie spice.  Once the sugar has combined with your butter, continue to add the powdered sugar until it comes to a firm whip.  You may need to add more sugar and more of your heavy cream, depending on how high your cupcakes actually rose.  When I make buttercream, I gauge how much I need by the look of my cupcakes and how big or fancy I want them to look.  5 cups and 1 full cup of heavy whipping cream did the trick for me with a little left over.

Oh and here’s a tip:  Try not to pipe the buttercream on while holding your iPhone to your ear with your shoulder, talking to your mama.  Otherwise you’ll find it difficult to find acceptable cupcakes to post on your blog.  I love my mama and will answer her call no matter where I am and what I’m doing because, well, she’s my mama and I love her.  Here’s the best three of twelve so you can imagine what the other look like but guess what?  That Guy and Suga Booga didn’t care.  They just wanted me to hurry up and take the pictures so they could eat them!

pumpkin cupcakes

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