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Spiced Pumpkin Cupcakes with Whipped Buttercream Frosting

pumpkin-cupcakes

I cannot believe that it is already October! It does not feel like Fall at all! Part of that is the fact that it is still super hot out in San Diego, and part of it is just that the year is passing by way too quickly. I always really miss being in school when it comes to the holidays and seasons. I used to have the time to savour the different times of year, but now it sometimes feels like I have no time to enjoy this time of year. October through December is by far my favourite time of year, and it just seems to disappear these days! I realized today that I have a LOT of Fall baking to catch up on. Usually I have gone through at least 5 cans of pumpkin by now, and today was my first one of the year. Be on the lookout for more pumpkin recipes in the near future because I have a stockpile that could get me through an apocalypse in my cupboard.

half-cupcake

A few months ago, my mother in law gave me these cute little cinnamon baking chips, and they have been sitting in my freezer ever since. I decided to try them out today because cinnamon and pumpkin are such good friends. BFFs, really. I was expecting them to come out like chocolate chips would, but they completely melt into these little bursts of cinnamon flavour throughout the cupcakes. They are delightful! If you can’t track down cinnamon chips, you could just add some cinnamon to these cupcakes but I highly recommend the chips. They really make these cupcakes pop.

These cupcakes would be great with regular buttercream or cream cheese frosting, but I decided to make the frosting with heavy cream and whip it for a lighter, fluffier frosting. I could eat this frosting by the bowlful. I added a pinch of salt to cut down on the sweetness, and it is perfect.

spiced-pumpkin-cupcakes2

Spiced Pumpkin Cupcakes
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
1 cup brown sugar
1/2 cup plain Greek yogurt
2 eggs
1/4 cup cinnamon chips

Whipped Buttercream Frosting
1/2 cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
1/4 cup heavy cream
A pinch of ground nutmeg, cloves, ginger & cinnamon

Preheat the oven to 350 degrees F and prepare a cupcake tray with 12 paper liners.

For the cupcakes, combine the flour, baking powder, baking soda, salt, ginger, cloves and nutmeg in a bowl and set aside.

dry-mixture

Whisk together the pumpkin, brown sugar and yogurt in a large bowl until smooth.

pumpkin-and-sugar

Add the eggs, one at a time, whisking after each addition until smooth.

egg

Add the dry ingredients to the wet ingredients and whisk or beat with a hand mixer until smooth.

batter

Fold in the cinnamon chips.

cinnamon-chips

Fill the cupcake liners 3/4 of the way full.

cupcake-batter

Bake at 350 degrees F. for 15 – 18 minutes or until a toothpick comes out clean.

Let the cupcakes cool completely before icing.

baked-cupcakes

Meanwhile, combine all ingredients for the frosting in the large bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer).

Mix on low speed until ingredients are combined.

Turn up to high and beat for another 3 – 4 minutes until light and fluffy.

frosting

Pipe a generous amount of frosting on top of the cooled cupcakes.

spiced-pumpkin-cupcakes

Spiced Pumpkin Cupcakes with Whipped Buttercream Frosting
Total time: 
Serves: 12
 
Ingredients
  • 1½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1 cup brown sugar
  • ½ cup plain Greek yogurt
  • 2 eggs
  • ¼ cup cinnamon chips
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • ¼ cup heavy cream
  • A pinch of ground nutmeg, cloves, ginger & cinnamon
Instructions
  1. Preheat the oven to 350 degrees F and prepare a cupcake tray with 12 paper liners.
  2. For the cupcakes, combine the flour, baking powder, baking soda, salt, ginger, cloves and nutmeg in a bowl and set aside.
  3. Whisk together the pumpkin, brown sugar and yogurt in a large bowl until smooth.
  4. Add the eggs, one at a time, whisking after each addition until smooth.
  5. Add the dry ingredients to the wet ingredients and whisk or beat with a hand mixer until smooth.
  6. Fold in the cinnamon chips.
  7. Fill the cupcake liners ¾ of the way full.
  8. Bake at 350 degrees F. for 15 - 18 minutes or until a toothpick comes out clean.
  9. Let the cupcakes cool completely before icing.
  10. Meanwhile, combine all ingredients for the frosting in the large bowl of a stand mixer fitted with the paddle attachment (you can also use a hand mixer).
  11. Mix on low speed until ingredients are combined.
  12. Turn up to high and beat for another 3 - 4 minutes until light and fluffy.
  13. Pipe a generous amount of frosting on top of the cooled cupcakes.

 

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