I sent these in last week for a preschool Halloween party, without tasting them, and was surprised at the report that the kids did more than just lick off the frosting. I also had a request for the recipe, but I hadn’t been careful in noticing my measurements, so I made them again for Sunday dinner dessert.
I’m not much of a cake lover, but these were good. They are moist and light and fluffy enough to just miss crossing over into being a muffin, and have enough flavor that you could potentially enjoy the bites without frosting.
These would go well with a cream cheese frosting frosting. For the Halloween party, I used a marshmallow buttercream that was a hit.
Adapted from the Joy of Baking.
Makes 12 cupcakes
- 1 1/2 cups all-purpose or cake flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup white sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup canned pumpkin (or about half of a 15 oz. can)
- Preheat the oven to 350 degrees.
- Mix together the dry ingredients (flour, baking powder, baking soda, cinnamon, ginger, cloves and salt) in a medium mixing bowl (for cakes, I actually do this step because you alternate adding dry and wet stuff into the batter at the end).
- In your mixer bowl, blend together the butter and sugars. Whip them up real good. Add in your eggs one at a time, mixing well after each addition, and then the vanilla. Mix until well blended.
- Alternate adding in 1/3rd of the flour mixture and 1/2 of the pumpkin mixture, while mixing and scraping down the bowl occasionally, until it’s all mixed together nicely, without over mixing.
- Line 12 cupcake pans with paper liners or cooking spray and evenly fill the cups with the batter.
- Bake at 350 degrees until a toothpick testing the center of one of the cupcakes comes out dry. It’s about 20 minutes in my oven. Test around 17 minutes if they look set up, and every 2 minutes after that. When they are done, move the cupcakes to a wire rack to completely cool before frosting.