Servings
24
Prep Time
45 min
Recipe by
Tara Teaspoon
Ingredients
Pumpkin Cupcakes
| 1 cup | packed light-brown sugar |
| 1 cup | granulated sugar |
| 1 cup (2 sticks) | Plugrà unsalted butter, melted and cooled |
| 4 | large eggs, lightly beaten |
| 1 can (15 ounces) | pumpkin puree |
| 2 cups | unbleached all-purpose flour |
| 1 tsp | baking soda |
| 1 tsp | baking powder |
| ¾ tsp | salt |
| ½ tsp | ground cinnamon |
| 1½ tsps | pumpkin pie spice |
Cinnamon Buttercream
| 1 cup (2 sticks) | Plugrà unsalted butter |
| 3 cups | confectioners’ sugar, sifted |
| ¾ tsp | cinnamon |
| ½ tsp | vanilla extract |
| Pepitas |
Steps
| 1 |
Heat
oven to 350ºF. Line two cupcake pans with paper liners; set aside.
|
| 2 |
In a large bowl, whisk together both sugars, melted butter, eggs, and pumpkin puree. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Add flour mixture to pumpkin mixture and whisk until smooth.
|
| 3 |
Divide batter evenly among liners, putting ¼ cup (or a full #16 scoop) into each. Bake, rotating pans halfway through, until tops spring back when lightly touched, 18 to 22 minutes. Transfer to a wire rack; let cool completely.
|
| 4 |
For the buttercream,
beat butter until smooth and fluffy. Add confectioners’ sugar ½ cup at a time. Add cinnamon and vanilla extract and mix. Spoon ¾ cup frosting into a small bowl and tint with orange food coloring. Place in a piping bag with a ½ inch plain tip (#806).
|
| 5 |
Spread remaining frosting on cupcakes. Pipe a small dot of orange frosting on each for a pumpkin. Use a pepita to make the pumpkin stems. Serve or store in airtight container up to a day.
|
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