It’s November, and my craving for pumpkin and spice is still not satisfied. Seriously, is there any aroma more comforting than that of Pumpkin baking with cinnamon and cloves? I know you can light a candle and get close to it, but will a candle fulfill the pleasure of that first taste of warm baked pumpkin something….? Well, today the something is a cupcake made of pumpkin, spices and chopped pecans. Then, topped with a creamy butter frosting and topped with more chopped pecans….are you hungry yet?
This recipe is inspired from a cookbook titled “Crazy about Cupcakes” by Krystina Castella. I tweaked it a bit, the following is my adaptation…
1 stick unsalted butter, at room temperature
1 ¼ cup firmly packed brown sugar
2 large eggs at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 heaping teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
½ cup milk
1 ¼ cups pumpkin puree, canned or fresh
1 teaspoon vanilla extract
1 cup chopped pecans
Butter Cream frosting – see recipe below
½ cup chopped pecans
First, line cupcake tins with papers or butter the wells.
Then, chop the pecans and set aside.
Pre-heat oven to 350 degrees F.
Now, to the bowl of a large mixing bowl add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Dry whisk vigorously to combine the leavens and spices. Set aside.
Then, to the bowl of another bowl add the butter and using an electric hand mixer cream the butter. When creamed, add the eggs and run on medium high until well combined and smooth.
Next, add the milk, pumpkin puree and vanilla. Mix on medium until well combined. Scrape the sides and bottom with a spoon or spatula.
Now, top the dry ingredients with the wet and the pecans.
Using the mixer, blend briefly until combined. Do not over mix. Scrape the sides and lift the bottom with the spoon to insure all has been combined.
Now, using a medium size cookie scoop fill each paper with batter one-half to three-quarters full.
Place tins in oven and bake for 18 to 24 minutes or until a toothpick inserted in the center of cupcake comes out clean.
Remove from oven and place tins on a wire rack to cool for 5 minutes. Then, remove the cakes from the tins and continue to cool on a wire rack.
When the cupcakes are completely cool, top with butter cream frosting and then sprinkle with chopped pecans.
3 cups confectioners' sugar
1 cup butter ROOM TEMPERATURE
1 teaspoon vanilla extract
1 to 2 tablespoons milk
Using an electric hand mixer, cream together the sugar and butter on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.
Spread the frosting over the cupcakes and then sprinkle with chopped pecans.
Link for the cookbook: Crazy about Cupcakes