Last week I admitted to being a cookbook snob.. then I had a realization. I’ve been neglecting my cookbooks. I’ve been collecting cookbooks but not actually using them. I should be ashamed of myself.. I know. Time to change that! This week I’ve dusted off a Martha Stewart Favorite, Cupcakes.
Fall is finally in the air, which means its time for Pumpkin Spice Lattes, Pumpkin Patches, and The Great Pumpkin, Charlie Brown, so I present you with… Pumpkin Spice Cupcakes!
Pumpkin Spice Cupcakes
Adapted from Martha Stewart’s: Cupcakes
Yield: 32 Cupcakes
4 cups cake flour, sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups pumpkin puree
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
16 ounces cream cheese
2 sticks unsalted butter, room temperature
4 cups confectioners’ sugar, sifted
1 teaspoons almond extract
Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy.
Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.