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Pumpkin Spice Cupcakes
Nb persons: 0
Yield: 12 cupcakes
Preparation time:
Total time:
Source:
| Pumpkin Cupcakes Adapted from Martha Stewart Ingredients | |
| 1 cup | all-purpose flour |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | baking powder |
| 1/2 teaspoon | coarse salt |
| 1/2 teaspoon | ground cinnamon |
| 1/2 teaspoon | ground ginger |
| 1/8 teaspoon | ground nutmeg |
| 1/8 teaspoon | allspice |
| 1/2 cup | packed light brown sugar |
| 1/2 cup | granulated sugar |
| 1/2 cup (1 stick) | unsalted butter, melted and cooled |
| 2 large | eggs, lightly beaten |
| 7.5 ounces | pureed pumpkin |
Method
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Once cooled, using the cone method, fill each cupcake with a dollop of dulce de leche and frost with dulce de leche buttercream. If desired, decorate cupcake with spiderweb design using 3 tablespoons chocolate chips melted together with 1/4 teaspoon shortening.
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