Last month, I made these pumpkin spice cupcakes for Judah’s first birthday party. Somehow, I forgot to share the recipe with you. Because I also made vanilla cupcakes, I wanted to make an easy icing that went along with both, so I used just a basic buttercream frosting. But, don’t let the word “basic” fool you. The frosting was marvelous, super quick to whip up, and a perfect compliment to both cupcakes. It’s now my go-to frosting when I need something fast. (I’ll share this recipe sometime later.)
The cupcakes were delicious as well. I can’t wait until I have a reason to make them again, but I fear it won’t be until this fall when all things are pumpkin.
Before giving you the recipe, let me thank you for all of the great pizza ideas you shared with me the other day for the giveaway! I saved a lot of them to try in our own house on pizza day. Now, let me finally announce the winner of the pizza peel. The winner, randomly selected, is Rachael who said “I have a BLT pizza recipe that is wonderful! Take the bacon, tomato, shredded lettuce, a homemade pizza crust, and a cream cheese spread (with Italian seasoning mixed in)… delish!” Rachael, check your inbox for an email from me! 🙂 Congratulations!
On to the pumpkin spice cupcakes…
Pumpkin Spice Cupcakes
Yield: 2 dozen cupcakes
1/2 cup unsalted butter, room temperature
1 1/2 cups brown sugar, lightly packed
2 eggs, room temperature
1/2 teaspoon vanilla
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup pumpkin puree
3/4 cup buttermilk
Line two muffin pans with cupcake liners; set aside.
Preheat the oven to 350˚F.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Mix in the vanilla until fully incorporated.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. In another small mixing bowl, combine the pumpkin and buttermilk until smooth.
Turn the stand mixer on to the lowest setting and alternately add the dry ingredients and the pumpkin mixtures to the creamed butter. Start and end with the dry ingredients. Mix until just combined.
Spoon the batter into the pans, filling about 1/2 full. Bake for 20 minutes, or until passes the toothpick test. Allow to cool for 5 minutes in the pan, then transfer to a cooling rack. Once completely cooled, top with desired frosting.
Source: My Kitchen Addiction