Saturday, January 14, 2012

Pumpkin Spice Cupcakes with Whipped Cream Frosting

I have been finding so many amazing recipes one Pinterest here lately. Mostly, I am finding a ton of sweets. The problem is, we don't eat a lot of sweets in this house. More often then not, sweets are thrown away before we can eat them all. Luckily, I have hungry coworkers.

I made these Pumpkin Spice Cupcakes for a birthday last Sunday. They were AMAZING.

I got the original reciepe here for Pumpkin Spice Latte cupcakes, but since I couldn't come up with espresso powder, so we did without.  I also used pumpkin spice instead of nutmeg and cloves. No one complained.

What you'll need:

2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. pumpkin spice
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil

4 large eggs
For the topping:
2¼ cups heavy cream, chilled
¼ cup confectioners' sugar
Ground cinnamon
Caramel sauce

Preheat the oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, pumpkin spice and salt. Stir together and set aside. In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes. Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. Let cool completely.
To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar gradually. Whip until stiff peaks form, being careful not to over-beat. Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes. Sprinkle with ground cinnamon and drizzle with caramel sauce. Store in an airtight container and refrigerate.

Go try them now!

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