Martha Does It Again

Every time I need inspiration or a good idea for food, or if I am looking for a specific recipe I turn to Martha Stewart.  Every time she comes through.

The last time I baked for work, one of my colleagues Megan asked me if I had ever tried baking cupcakes with pumpkin.  I had never made pumpkin cupcakes before, but that sounded like a great idea.  Then another colleague Drew chimed in asking if I had made eggnog cupcakes.  That was another great idea which I decided to put away in my mental filing cabinet for future use.  But back to the pumpkin cupcake idea.  Back to Martha Stewart.  Bingo!

As always, I made two batches.  Although perfectly edible, the first batch seemed like something wasn't right.  For one thing the batter appeared curdled.  I hate when that happens.  It gives me the feeling like the cakes won't bake up right.  Also, I thought the batter looked like it would make more than just 18 cupcakes as the recipe suggested.  I was wrong. That's the advantage of making two batches, you can make sure that the second batch takes care of everything that previously went wrong.  

The end result were perfectly deliciously moist cupcakes with a wonderfully spicy flavor that tasted SO good with cream cheese frosting.  I will definitely be making a couple of batches for Thanksgiving dinner.  So here's the recipe with the modifications I made to the process. 


PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp freshly grated nutmeg
1 cup packed light brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs
1 can (15 oz) pumpkin puree (NOT pumpkin pie filling)

Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside.

In a medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, thoroughly whisk together brown sugar, granulated sugar and butter until mixture appears light and fluffy.

Add eggs one at a time, whisking well after each addition.

Add flour mixture and pumpkin puree alternately, in 5 batches beginning and ending with flour.  Scrape the sides and bottom of the mixing bowl to ensure that ingredients are well incorporated. 

Using an ice cream scoop, fill each of the cupcake cavities with batter, about 3/4 full.  

Bake 20-25 minutes, rotating pans 10 minutes into the baking process.  Cupcakes are done when the tops spring back when touched and a toothpick inserted in the center comes out clean.  

Cool cupcakes in pan about 20 minutes, then on a wire rack for 2 hours before frosting.


CREAM CHEESE FROSTING

8 oz (2 sticks) unsalted butter
12 oz cream cheese
1 lb (4 cups) sifted confectioners' sugar
3/4 tsp pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.