22 Oct Pumpkin Spice Cupcakes
Happy FALL! I don’t know where summer went, but I do know that all of a sudden, I’m wearing rubber boots and dodging raindrops on my way in and out of the house. Summer for me was all about working on my upcoming baking book, while tackling wedding orders and keeping my local coffee shop in business by living on their lattes. I also moved across the city and have been in and out of meetings planning what’s next for Sweet Bake Shop. Needless to say, it’s been busy around here, ya know? Things have now shifted to a more controlled kind of busy, which has allowed me time to do a little bit of recipe-sharing, which is why you’re here reading this post (yay!).
So let’s talk dessert! Truth be told, I was never a pumpkin person growing up, however, it’s grown on me a lot in the past few years…especially when it’s in cake form and topped with a mountain of fluffy frosting. In my opinion, the more frosting, the better. Just bring me the bowl and leave it here with a spatula, please.
Pumpkin Spice Sprinkle Cake from last year, with my fluffy cream cheese frosting. It’s moist, flavourful and is always a crowd-pleaser with my friends and family. Top with your favourite sprinkles (my new faves are Fancy Sprinkles, these ones are “Rosé All Day”) and you’re set!
That’s it for today! Happy Baking!
Pumpkin Spice Cupcakes
Makes approximately 24 cupcakes
- 2 cups (400 g) granulated sugar
- 3/4 cup vegetable oil
- 3 eggs, room temperature
- 1/4 cup + 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons (265 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 2 cups canned pumpkin
Preheat the oven to 350° F. Line cupcake trays with paper liners and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, vegetable oil, eggs, sour cream and vanilla on medium speed until well blended, about 30 seconds. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices and dump it into the bowl with the wet ingredients. Mix on low speed until all of the ingredients are combined. Lastly, add the pumpkin, turn the mixer up to medium speed and beat for 30 seconds to blend. Stop the mixer and scrape down the sides and bottom of the bowl and then mix on medium speed again for about 15 seconds, or until completely combined.
Divide the batter evenly among the paper liners and bake until a toothpick inserted into the middle of the cupcakes comes out clean, about 18-20 minutes. Allow the cupcakes to cool in the pans for about 2 minutes before carefully removing them and placing them on a wire rack to cool completely.
Fluffy Cream Cheese Frosting
Makes approximately 5 cups
- 2 cups (450 g) unsalted butter, room temperature
- ½ cup (110 g) cream cheese, softened
- 6 cups (750 g) confectioners’ sugar
- 1/2 teaspoon vanilla extract
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and cream cheese on medium speed until smooth. Stop the mixer and scrape down the sides and bottom of the owl with a rubber spatula.
With the mixer running on low speed, gradually add the confectioners’ sugar. Add the vanilla extract, then turn the mixer up to medium speed and beat until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl, then mix on medium speed again for 15 seconds.
Use immediately or store in the refrigerator in an airtight container for up to 2 days. To return to a smooth consistency, allow the frosting to sit at room temperature, uncovered, for 30 minutes, then beat on medium speed until smooth.
Tip: Try adding a teaspoon of cinnamon to the frosting (with the vanilla extract) for an extra-spiced cupcake!
Icing the Cupcakes
Fit a pastry bag with a large, plain piping tip (I used an Ateco #806 tip) and fill half full with frosting. Pipe generous swirls of frosting onto each cupcake, the top with sprinkles. Cupcakes are best eaten on the day that they are baked and frosted.