Sunday, November 27

pumpkin spice cupcakes

so if you don't know by now, joe & i are very fond of the sweet girls down the street. they are so precious and recently made joe & i some goodies which they have shared the recipe to and i brought for thanksgiving in lieu of pumpkin pie...enjoy! 
pumpkin spice cupcakes
what you need...
2-1/2 cups all purpose flour
3 tsp baking powder
2 tsp ground cinnamon
1 tsp allspice
1 tsp ground nutmeg
1/2 tsp salt
16 tablespoons unsalted butter (2 sticks @ room temp)
2 cups sugar
4 eggs
1-1/2 cups pumpkin puree
2 Tbsp honey
1/3 cup hot water

what to do...
preheat oven to 350 degrees. line cup cake pans with liners. sift together flour, baking powder, cinnamon, allspice, nutmeg, and salt. set aside. beat butter in mixer until fluffy on medium speed. add sugar & mix until well incorporated. add eggs, one at a time, mixing slowly after each addition. mix in pumpkin puree & honey. reduce speed to low. add 1/3 of the flour mixture, then add 1/2 of the hot water. add the remaining flour & water after the initial third is well mixed. mix until just combined. fill cups 2/3 of the way ful. bake for 25-30 minutes. transfer to wire rack to cool completely before icing. 
now for the cream cheese frosting...
what you need...
8 Tbsp butter (1 stick @ room temp)
1 tsp vanilla extract
12 oz cream cheese (1/3 less fat is best @ room temp)
8 cups of confectioner's sugar
1/2 cup pure maple syrup (optional...i hold off on this)

what to do...
toss all the ingredients in the mixer and beat until well combined on high speed for at least 2 minutes to ensure frosting is light and fluffy! then ice the cupcakes making sure to have someone lick the bowl! 
this is what happens when the frosting bag explodes!

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