Pumpkin Cupcakes

Making these cupcakes has become a fall tradition in my house. They are so yummy!

The one bit of advice I would like to offer in making these, is the frosting, it says to beat the butter and cream cheese for 3 min. (DO THIS STEP) set a timer, even longer if you have to, the longer you whip it, the better the frosting tastes. I use to avoid making homemade frosting until a professional cake maker told me the use a lot of butter and whip it for up to 5 min., I tried it and my frosting was amazing, FINALLY! It does make a difference.

 

Pumpkin cupcake recipe

Cupcakes:

• 3   cups 

  all-purpose flour
• 1   tablespoon 

  pumpkin-pie spice
• 2 1/2  teaspoons 

  baking soda
• 1   teaspoon 

  baking powder
• 3/4  teaspoon 

  salt
• 1 1/2  cups 

  granulated sugar
• 3/4  cup 

  vegetable oil
• 1/2  cup 

  buttermilk
• 1   can 

  (15 ounces) pumpkin puree
• 4   

  eggs

Frosting:

• 1   package 

  (8 ounces) cream cheese, softened
• 3/4  cup 

  (1-1/2 sticks) unsalted butter, softened
• 1   box 

  (16 ounces) confectioners' sugar
• 1   teaspoon 

  vanilla extract
• 2   tablespoons 

  milk, plus more if needed
•  

  Orange food coloring
•  

  Fine and coarse orange decorating sugar
•  

  Pretzel sticks or rods

directions

1.

Heat oven to 350 degrees F. Line 12 mini cupcake pan indents and 12 regular indents with foil or paper liners. Line 6 jumbo cupcake indents with foil or paper liners.

For cupcakes:

1.

In a medium-size bowl, whisk flour, pumpkin pie spice, baking soda, baking powder and salt together until well blended; set aside.

2.

Beat sugar, vegetable oil, buttermilk, pumpkin puree and eggs in a large bowl on low speed for 2 minutes or until combined. Add flour mixture and beat for 2 more minutes or until just combined.

3.

Divide among liners, filling each about 2/3 full.

4.

Bake at 350 degrees F for about 12 minutes for the minis, 18 minutes for the regulars and 26 minutes for the jumbos, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely.

For frosting:

1.

Beat cream cheese and butter in a large bowl on high for 3 minutes or until light and fluffy. Gradually add the confectioners' sugar, vanilla and milk and beat until smooth and a good spreading consistency, 2 minutes. Add an additional tablespoon of milk if mixture is too thick.

2.

Divide the frosting into two bowls and tint to different shades of orange with food coloring. Mound the frosting on top of cupcakes and make rounded. Roll the entire cupcake in the sugar to coat or roll just edges in sugar, alternating between fine and coarse sugars as desired. To make indentations, press a wooden skewer on top of the sugared cupcake. Add pretzel sticks or rods as stems.