Happy Thanksgiving! I thought I’d treat our loyal readers to a taste of the season. I hope that you and yours enjoy your holidays and have many happy returns. We are grateful for your dedication to our cupcake experiments, and I wish to you a happy culinary adventure :)
Pumpkin Spice Cupcake
(makes approximately 1 dozen cupcakes [2-3 dozen minis])
- 1 c. sugar
- 2/3 c. vegetable oil
- 1/2 tsp. vanilla extract
- 1 c. pumpkin puree (canned or homemade)
- 2 eggs
- 1 c. flour (preferably cake flour)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- a pinch of salt
- 1 tsp. cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground, dried ginger
Preheat your oven to 350 degrees F. Line your cupcake tins, or grease them with a bit of oil/butter/cooking spray. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture.
Fill cupcake pan (with liners) 3/4 of the way full.
Decrease your baking temp to 325 degrees. Bake in the oven for 18-20 minutes (regular cupcakes) or 10-12 minutes (mini cupcakes), or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on wire rack.
Pecan Cream Cheese Frosting
- 4 oz. cream cheese, room temperature
- 2 tbsp. butter, room temperature
- 2-3 c. powdered sugar
- 2 tbsp. milk or cream
- 1/2 tsp. vanilla
- finely chopped pecans, to taste
Be sure to chop the pecans super fine! Even try a food processor, as long as you don’t get them down to a powder. I didn’t chop mine fine enough, and the frosting would not pipe through any of my frosting tips. I improvised and cut a whole at the bottom of my disposable pastry bag that was just big enough. However, that made the piping not too visually appealing.
Enough with the commentary…on to the directions!
Cream together the cream cheese and butter. Then, slowly mix in the powdered sugar, alternating with small splashes of milk and the vanilla. When you reach the consistency that you want for the frosting, fold in chopped pecans.
To assemble, place a pecan halves on top of each cupcake (I used one for the mini cupcakes, but you can put more on regular sized cupcakes).
Pipe the cream cheese frosting on top of the cupcakes, making sure the pecan halves do not slide off! Garnish as you wish with some fresh grated nutmeg or a sprinkling of cinnamon.