All week I have been taunting you with my pumpkin spice cupcakes… It wasn’t very nice, and I’m sorry. But, I think they are worth the wait!
The thing is, I have been working up to the completed cupcakes all week long. They were a combination of a few components, and if I had thrown everything at you at once, it would have been too much! Pretty soon I will have you thanking me for making you wait all week for a cupcake recipe… See how this works?
I’ve already shared the details of the fall themed cookies topping the cupcakes that I decorated for the September Daring Bakers challenge. I think decorated cookies make the perfect decorations for cupcakes, though they can be a bit of work! If you caught yesterday’s Works For Me Wednesday post, you have also seen my recipe for the cinnamon brown sugar frosting. So, the only thing that’s left is the cupcake itself!
Since I had just finished decorating all of the mini pumpkin and leaf cookies, I knew I wanted a cupcake that embraced and added to the fall theme that I had going on. I flipped through a few cookbooks and stumbled across the spice cake recipe in my Better Homes and Gardens cookbook. I was just about ready to settle in and follow the recipe (hard to believe), when I remembered all of the lovely pumpkin puree I have on hand. So, with a few adaptations and additions (brown sugar, cardamom, and pumpkin… my favorites!), I wound up with these lovely pumpkin spice cupcakes. They baked up beautifully, and the house smelled fantastic… Definitely a new fall favorite for me!
Pumpkin Spice Cupcakes
(Adapted from the Better Homes and Gardens cookbook, makes about 2 dozen)
- 1/2 cup unsalted butter (1 stick), softened at room temperature
- 1 1/2 cups brown sugar, lightly packed
- 2 eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 3/4 cup buttermilk
- Cinnamon Brown Sugar Frosting (optional)
- Mini Sugar Cookies (optional)
Preheat the oven to 350°F. Line two 12-cup standard size muffin pans with paper cups and set aside.
Beat together the butter and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition until fully incorporated. Add in the vanilla extract and beat until incorporated.
Meanwhile, combine the dry ingredients in a mixing bowl – flour, baking powder, baking soda, cinnamon, cardamom, nutmeg, and salt. Whisk together to remove any lumps. In a small mixing bowl or measuring cup, whisk together the pumpkin puree and buttermilk until smooth.
While mixing on the lowest setting, alternately add the dry ingredients and the pumpkin mixture to the creamed butter and brown sugar, starting and ending with the dry ingredients. Continue to mix until just combined.
Spoon the batter into the prepared pans, filling the cups approximately 2/3 full. Bake for about 20 minutes until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely.
Once the cupcakes are cool, top with the cinnamon brown sugar frosting and a mini sugar cookie. (I used my usual frosting method, but went for a round tip instead of the star tip this time around.)