This is the second recipe that I have tried from Patent & the Pantry and without disappointment it is excellent. Everyone is raving about them.
These cupcakes are perfect mix of seasonal pumpkin and spices. It smells like fall when it bakes in the oven. I had never used whole nutmeg and grated it myself. I found the the whole nutmeg at Whole Foods and used a microplane grater/zester to grate it for the recipe. I had too much icing again, but I do not think that half a batch would have been enough. I am trying to decide what I can make that would be a compliment to Cream Cheese Icing so I can use the rest of it.
It made 96 mini cupcakes and I baked them about 11 minutes. Enjoy!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 cup unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.
Line the cupcake pan with liners and fill each about halfway with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. Rotate the pans if needed. Transfer to wire rack and let cool completely before icing.
Cream Cheese Icing
- 8 oz. cream cheese, room temperature
- 1/2 cup butter, room temperature
- 3 cups icing sugar, sifted
- 1 tsp. pure vanilla extract
Beat butter and cream cheese until light and fluffy. Add vanilla and sugar.