11131 Pumpkin Cupcakes with Buttermilk Icing 1 hr 10 mins 35 mins 30 cupcakes Wed Oct 03 18:17:00 -0700 2007 Tue Aug 25 13:10:40 -0700 2009 Easy American CHOW http://www.chow.com/recipes/11131 Tue, 25 Aug 2009 20:10:40 GMT A few bites of fall anytime you please A few bites of fall anytime you please. All the spice and sweetness of pumpkin pie is wrapped up in these cupcakes. A tangy Buttermilk Icing gives them a grown-up touch, but they’d also be great with Cream Cheese Frosting if you’ve got a real sweet tooth.

What to buy: Make sure to pick up puréed pumpkin and not pumpkin pie filling.

Game plan: These cupcakes are best the day they are made.

This recipe was featured as part of our 2007 Fruits of Fall story.

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  • Heat the oven to 350°F and arrange the rack in the middle. Line muffin pans with cupcake liners. Sift together dry ingredients in a bowl and set aside.
  • Whisk together pumpkin and milk in a separate bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on high speed until light and fluffy, about 5 minutes.
  • Add eggs one at a time, beating and then scraping the bowl down after each addition. Add vanilla and beat until smooth. Add dry ingredients in three batches, alternating with pumpkin-milk mixture, mixing on low speed, and scraping the bowl down between additions. When all ingredients have been added, mix batter 30 seconds on medium-high speed until uniformly combined.
  • Fill the cupcake liners 3/4 full with batter and bake until a tester inserted in cupcake centers comes out clean, about 18 to 20 minutes.
  • Remove cupcakes from the oven and allow to cool 5 minutes before removing from the pans. Let cool completely on a rack, decorate with icing, and serve.
    • ]]>     http://www.chow.com/assets/2008/10/pumpkin_cupcake290.jpg Adapted from Brigid Callinan 54 Sweet/Dessert 4 cups cake flour

    ]]>     1 tablespoon plus 1 teaspoon baking powder

    ]]>     279 2 1/4 teaspoons ground cinnamon

    ]]>     75 2 1/4 teaspoons ground ginger

    ]]>     281 1 teaspoon ground cloves

    ]]>     308 1 teaspoon freshly grated nutmeg

    ]]>     301 1 teaspoon kosher salt

    ]]>     1/2 teaspoon baking soda

    ]]>     314 2 cups canned pumpkin purée

    ]]>     1 cup whole milk

    ]]>     2 sticks (8 ounces) unsalted butter, at room temperature

    ]]>     298 2 cups packed light brown sugar

    ]]>     4 large eggs, at room temperature

    ]]>     292 2 teaspoons vanilla extract

    ]]>     Buttermilk Icing

    ]]>     783 fall 782 autumn 1046 cold weather 1021 comfort 2043 halloween 273 party 1585 birthday 11031 trend 384 easy 776 fun 695 quick 2166 kids 11032 brigid callinan 762 chef 772 brownie points 435 vegetarian 1 chow 11091 fall ingredients 301 pumpkin