Pumpkin Spice Cupcakes with Cinnamon Buttercream

Happy Thanksgiving, y’all! Here’s my prized recipe for Pumpkin Spice Cupcakes… highly requested around the holidays at my house :] This recipe will yield between 18 and 20 cupcakes. Enjoy!

pumpkin spice cupcakes with cinnamon buttercream

1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 cup of pumpkin (I use canned)
1/3 cup water
1 3/4 cups AP flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1 tsp ground nutmeg

Preheat your oven to 350 degrees. Prepare your cupcake tin with liners. Combine the dry ingredients (flour, baking soda, salt, and spices)  in a bowl and set aside. Mix sugar and oil thoroughly and then add in eggs and vanilla and blend. Next, add in your pumpkin and water and blend. Finally, add in the dry ingredients slowly, letting each bit combine so you won’t have a lumpy batter.

Scoop batter into cupcake liners until they are about 2/3 full. I use an ice cream scoop for this and it is the best! Start your oven timer for about 15 minutes and go from there on the baking time. How long they bake depends on the accuracy of your oven temperature and the weather. You’ll know they are perfect when you can touch the top of one lightly and it springs back. To me, this works better than the “toothpick” method.

For the buttercream:

1/2 cup butter, softened
1/2 shortening (Crisco!)
4 cups powdered sugar
4 T milk
1 tsp vanilla
1 tsp ground cinnamon

Cream butter and shortening until they are well blended. Slowly add in powdered sugar and mix well. Slowly add in milk and then vanilla. You may need to add a little more milk to get the right consistency. Finally, add in the cinnamon. You could also add nutmeg if you’re feeling frisky! If you have a stand mixer, whip the heck out of this stuff on high for a few minutes to make it extra fluffy! I pipe it on with a huge round tip to make the cupcakes extra pretty!
This recipe is adapted from Paula Deen’s pumpkin bread.

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