I wait all year long for Thanksgiving. Just the idea of the rich gravies, succulent veggies and of course, the sweet endings to the meal, makes me beg for that holiday season kick-off dinner. I can't think of a better way to bring together family, friends and neighbors in a more comfortable and cozy setting than around a dinner table full of casseroles and pies just waiting to be devoured.
It was an ordinary day last October that I was sitting around my dorm room dreaming of the arrival of this heavenly feast. The changing of the leaves and the brisk, cool afternoon breeze assured me it was getting close, but nonetheless, I still had a few weeks until all bets were off and my indulgence began. Just then I had an idea, possibly one of my best in a while. Why not start the Thanksgiving season off early in one of my favorite ways?
Baking cupcakes.
From then on, my days were consumed with creating the most divine and mouthwatering holiday cupcake known to man (or at least my family of expert taste testers). I spent hours upon hours browsing food blogs and magazine websites (time that should have been spent with a pen in my hand and my head in a textbook) looking for any inspiration I could find. I had compiled an extensive list of all my favorite holiday flavor profiles; everything from a salty pecan to a sweet and sour cranberry. Once the ideas about recipes and possible flavor combinations started flowing, they just couldn't be stopped.
I don't remember exactly when it hit me, but I know the moment involved an irrepressible craving for pumpkin pie. I had finally put into words the flavors I had been dreaming of; a pumpkin spice cupcake with a decadent cinnamon cream cheese frosting. Now all I needed was Fall Break and the baking could commence!
To mark this special occasion that I had been anticipating for weeks, I decided to invite my cousin Emma to join in on the baking of this dreamy cupcake. Needless to say, she was just as excited as I was to not only get a little messy in the kitchen but also to sink her teeth into (what we hoped would be) a moist and delicious sneak peak of the not-too-far-away Thanksgiving dream. And with that, the flour went flying and we got to work.
Pumpkin Spice Cupcakes
Yield: About 24
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 tbsp. honey
1 cup canola or vegetable oil
4 large eggs
1 cup canola or vegetable oil
4 large eggs
Cinnamon Cream Cheese Frosting
Yield: About 3 cups
8 oz. cream cheese
6 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2-3 tsp. cinnamon (or to taste)
2-3 cups confectioners’ sugar, sifted
6 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2-3 tsp. cinnamon (or to taste)
2-3 cups confectioners’ sugar, sifted
Directions:
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, blend together the pumpkin, granulated sugar, brown sugar, honey and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
To make the cupcakes, preheat the oven to 350°F. Line cupcake pans with paper liners. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, blend together the pumpkin, granulated sugar, brown sugar, honey and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.
Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract and cinnamon. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
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voilà! |
This is my personal spin on a recipe originally found on Annie's Eats.
For more of my favorites, visit Gimme Some Oven and Sweetcakes Bakeshop.
For more of my favorites, visit Gimme Some Oven and Sweetcakes Bakeshop.
