Comments on: Pumpkin Cupcakes with Cinnamon Brown Sugar Buttercream

By: Jen @ My Kitchen Addiction

Jen @ My Kitchen Addiction — Tue, 17 Nov 2009 15:37:23 +0000

Nerlande – Thanks for your comment… I’m glad the cupcakes turned out well for you! As for the mixing method, I’m glad it worked for you without mixing for the 20 minutes. I will have to try it differently next time. As long as I can remember, everyone in my family has always mixed the pound cake recipe (that this was based off of) for 20 minutes, so I never really questioned it!

By: Nerlande

Nerlande — Tue, 17 Nov 2009 15:29:30 +0000

I was looking for a nice pumpkin cupcake recipe to make some cupcakes for a bake sale. I found yours and tried it and everything was perfect. Everyone kept raving about them. The frosting is so amazing I kept licking the bowl and utensils. I would definitely use this recipe again and recommend it to all my friends.

Just one thing, i really was not comfortable throwing everything in the bowl and mixing for 20mns (it goes against everything I learned about making a cake, plus it was already after midnight!) so I mixed it following a regular pound cake method. It still came out perfect.

Thanks for sharing!

By: Jen @ My Kitchen Addiction

Jen @ My Kitchen Addiction — Sun, 08 Nov 2009 02:47:28 +0000

Julie – Thanks for weighing in on why to beat for so long. It does make sense that you would beat pound cake batter and not other cakes because the pound cake is supposed to be dense (also why you don’t have to cream the sugar in advance).

Glad you liked the recipe… and I don’t take offense to changes. I rarely follow a recipe (even my own!)… I think the cream cheese would be delicious. I often use shortening just to make sure the icing is stiff enough for piping cupcakes and because it doesn’t need to be refrigerated right away.

By: Julie

Julie — Sun, 08 Nov 2009 02:43:09 +0000

This is a fantastic recipe! And as for why the recipe says to beat it for 20 minutes, I think that’s just how pound cake goes. You’re supposed to activate the gluten in the flour (which takes some time) and also make sure that the butter is evenly distributed, otherwise you don’t get a dense cake. For fluffier cakes, you should avoid over mixing. I didn’t beat for 20 minutes, however; more like five. And it still worked out fine!

Also, I hate people who say that the recipe was great but they changed X, Y and Z, but I have to be one of those people. I was feeling like a cream cheese frosting when I made these, but not too creamy, so instead of the shortening (which I’m not fond of using anyway), I substituted cream cheese. It came out to a beautiful consistency, and absolutely heavenly! I did however add about twice as much cinnamon to the frosting than suggested. I’m just a big cinnamon fan.

Anyway, great recipe. Thanks for sharing!

By: Kel

Kel — Fri, 06 Nov 2009 03:03:41 +0000

Fantastic! I used this recipe as a 9×13 cake for work today. It was gone before noon!
The frosting rocks!
Thank you for sharing it!

By: Jamie

Jamie — Mon, 02 Nov 2009 07:49:19 +0000

Yummmmm…. Love this. And they are so pretty! Love the decorations! Love the buttercream recipe, I so want to try it.

By: ngs

ngs — Mon, 02 Nov 2009 03:18:48 +0000

hi jen,

i halved the recipe and tried the cake, it made 1 square cake… thanks for the recipe.

By: Sharon

Sharon — Sun, 01 Nov 2009 14:51:08 +0000

OK – just curious, as I always hear not to over-beat a cake batter. I will try it! It sounds super-easy and delicious! Thanks for posting.

By: Jen @ My Kitchen Addiction

Jen @ My Kitchen Addiction — Sun, 01 Nov 2009 01:53:03 +0000

Sharon – Honestly, I don’t know why the cake must mix for 20 minutes. It is based off of my grandmother’s pound cake recipe, and that’s just how she always made it. I have wondered that myself a few times, but have never been daring enough to try mixing for a shorter amount of time. It is a long time, but it creates a wonderfully smooth batter.

By: Jen @ My Kitchen Addiction

Jen @ My Kitchen Addiction — Sun, 01 Nov 2009 01:51:16 +0000

ngs – I have not yet tried it, but I think this recipe would work fine as a cake. The original pound cake recipe was for a bundt cake, so I imagine it would make two 9 inch cakes (round/square) or one 9 by 13 inch cake.