Irresistible Pumpkin Cupcakes Recipe: A Sweet Twist on Classic Fall Flavor
Indulge your taste buds in a delightful journey with our easy-to-follow Pumpkin Cupcakes recipe. Elevate your fall baking game with these moist and flavorful treats that capture the essence of the season. Whether you're a seasoned baker or a novice in the kitchen, this recipe promises a mouthwatering experience that will leave everyone craving for more. Since November is the month of the chrysanthemum, I chose to adorn these pumpkin cupcakes as mums in honor of Thanksgiving. The recipe I'm sharing today is a personal favorite, as it consistently produces tender cupcakes infused with the alluring aroma and taste of autumn spices.
Typically, in food blogs and culinary platforms, buttercream or meringue buttercream is commonly used for embellishing cakes and cupcakes. However, I prefer to use Suspiro (Italian meringue without butter) - a flawless lactose and gluten-free frosting and I am pleased with the results achieved with the Dominican Frosting. follow this step-by-step guide on how to create these heavenly Pumpkin Cupcakes and make your autumn celebrations extra special!
For the chrysanthemum flowers I use
tip # 68 for the leaves, and tip # 80 for the petals.
Pumpkin Cupcakes
Easy-to-prepare Pumpkin Cupcakes or cake recipe.
Ingredients:
¼ cup (½ stick) unsalted butter at room temperature½ cup brown sugar (muscovado)
1 egg
1 cup all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon soda
pinch of salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon freshly grated or ground ginger
¼ teaspoon ground cloves or allspice
¼ cup buttermilk or its substitute
½ cup canned pumpkin puree
Preparation:
1. Preheat oven to 350˚F (175˚C). Prepare cupcakes pan with liners. Sift flour, baking powder, baking soda, salt, and spices, Reserve. If prefer you can prepare a cake pan to make a one-layer cake.
2. With the paddle attachment beat butter and sugar until pale and fluffy. Clean the sides of the bowl as many times as needed with a spatula. Add egg, and beat until incorporated. Add the flour mixture in three batches, alternating with two additions of buttermilk, and beat on low speed just until blended. Add pumpkin, beating just until combined.
3. Pour into prepared cupcake pan. Bake at 350˚F (190 ˚C) for 15-20 minutes or until a toothpick inserted comes out clean. Let cool completely before decorating.
Yield: 12-14 cupcakes or one 8" layer cake.
Notes:
a) These cupcakes can be prepared up to three days in advance and stored in an airtight container. I have personally stored mine unrefrigerated for several days and they have kept well, but if you prefer, you can also store them in the fridge.
b) My favorite way of serving these cupcakes is sprinkled with icing sugar, but they also pair well with cream cheese frosting or any other frosting of your preference. For more cupcake and frosting recipes, you can find them here: RECIPES.
c) You can use this same recipe to make a cake instead of cupcakes. The Adaptation of this recipe for a cake is to duplicate everything except the baking soda to make two 8" or 9" layers. If only making a small one-layer cake, then there is no need to duplicate the recipe. It yields ONE 8" or 9" cake layer.
d) Check out another version of these delicious cupcakes made with marshmallows HERE.
Wishing you a joyous Thanksgiving Day surrounded by loved ones, and may peace fill your home. I encourage you to take a moment to pray for those who are unable to enjoy a meal at their table, and for those who struggle to afford basic necessities such as bread or milk for their children. Let's also remember those who are separated from their families for various reasons. May this day be more than just about indulging in delicious feasts, but also about sharing abundance with those in need.
If you liked this recipe, you might be interested in:
Give generously to them and do so without a grudging heart; then because of this the Lord your God will bless you in all your work and in everything you put your hand to. There will always be poor people in the land. Therefore I command you to be openhanded toward your fellow Israelites who are poor and needy in your land. ~ Deuteronomy 15:10-11
God bless,
Text and Photos © Mari's Cakes
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