PUMPKIN BLISS CUPCKAESThe Ingredients:
3 cups all-purpose flour
1 tbsp., plus 1 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
3 cup sugar
1 15 oz. can pumpkin puree
4 large eggs
1 cup vegetable oil
¾ cup orange juice
Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray. Sift together the flour, spice, baking soda and salt. In a large bowl, combine the sugar, pumpkin and eggs, and whisk until smooth. Whisk in the oil and the orange juice until the batter is smooth. Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix. Bake 20–25 minutes. Frost with cream cheese frosting.
Creme Cheese Frosting
4 oz. unsalted butter at room temperature
8 oz. Philadelphia cream cheese at room temperature
1 tbsp. pure Madagascar bourbon vanilla (we use and recommend Nielsen-Massey)
5 cups sifted confectioners' sugar Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes.
3 cups all-purpose flour
1 tbsp., plus 1 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
3 cup sugar
1 15 oz. can pumpkin puree
4 large eggs
1 cup vegetable oil
¾ cup orange juice
Preheat oven to 350°. Line the muffin pans with liners or spray them with baking spray. Sift together the flour, spice, baking soda and salt. In a large bowl, combine the sugar, pumpkin and eggs, and whisk until smooth. Whisk in the oil and the orange juice until the batter is smooth. Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated, but do not overmix. Bake 20–25 minutes. Frost with cream cheese frosting.
Creme Cheese Frosting
4 oz. unsalted butter at room temperature
8 oz. Philadelphia cream cheese at room temperature
1 tbsp. pure Madagascar bourbon vanilla (we use and recommend Nielsen-Massey)
5 cups sifted confectioners' sugar Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes.
Trust me, fall is the last thing I want to think about on this dreaded August day- but I found this pumpkin cupcake recipe from a posh New York bakery and wanted to share it with all of you because they look so tasty. Print it and save it for a breezy fall day.
2 comments:
glad to see you want to plump me up even more! yes we're living in colorado, come visit.
these look amazing. i want fall to come so i can make these for a Autumn Harvest party!
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