10/11/2019
Pumpkin Cupcakes
(for cupcakes)
1 cup all purpose flour
3/4 cup sugar
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t ground cloves
1 large egg
1/2 cup canned pureed pumpkin
1/3 cup canola oil
1/4 cup buttermilk
1/3 cup chopped walnuts
1/3 cup dried cranberries
(for frosting)
4 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 t vanilla extract
orange gel food coloring
white chocolate
[how to make]
(for cupcakes)
*Preheat oven to 350 degrees.
*Line 12 standard muffin cups with paper liners.
*Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.
*Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk.
*Stir in flour mixture until just blended.
*Stir in walnuts and cranberries.
*Spoon batter into paper liners.
*Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes.
*Cool in pan on rack 5 minutes.
*Transfer cupcakes to rack and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light.
*Beat in sugar and vanilla.
*Mix in orange food coloring by drops to reach desired shade.
(for decoration)
*Frost cupcakes, and decorate with spider web made of white chocolate, if you desire.
-makes 12-
Note: I used a recipe from "bon appetit Desserts".
1 cup all purpose flour
3/4 cup sugar
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/2 t salt
1/8 t ground cloves
1 large egg
1/2 cup canned pureed pumpkin
1/3 cup canola oil
1/4 cup buttermilk
1/3 cup chopped walnuts
1/3 cup dried cranberries
(for frosting)
4 oz. cream cheese, room temperature
1/4 cup unsalted butter, room temperature
2 cups powdered sugar
1 t vanilla extract
orange gel food coloring
white chocolate
[how to make]
(for cupcakes)
*Preheat oven to 350 degrees.
*Line 12 standard muffin cups with paper liners.
*Whisk flour, sugar, baking soda, cinnamon, ginger, salt, and cloves in medium bowl to blend.
*Whisk egg in large bowl to blend; whisk in pumpkin, oil, and buttermilk.
*Stir in flour mixture until just blended.
*Stir in walnuts and cranberries.
*Spoon batter into paper liners.
*Bake cupcakes until golden brown and tester inserted into center comes out clean, about 20 minutes.
*Cool in pan on rack 5 minutes.
*Transfer cupcakes to rack and cool completely.
(for frosting)
*Using electric mixer, beat cream cheese and butter in large bowl until light.
*Beat in sugar and vanilla.
*Mix in orange food coloring by drops to reach desired shade.
(for decoration)
*Frost cupcakes, and decorate with spider web made of white chocolate, if you desire.
-makes 12-
Note: I used a recipe from "bon appetit Desserts".
Labels: cupcake recipe, pumpkin cupcakes recipe, pumpkin recipe
