Makes 6 cupcakes
adapted from Beth's Pumpkin Spice Cupcakes with Cream Cheese Frosting | ENTERTAINING WITH BETH
(ingredients cut to half)
用料
| cupcake | |
| pure pumpkin puree | 1/4 cup |
| egg | 1 |
| sugar (150g) | 3/8 cup |
| vegetable oil | 1/6 cup = 2 tbsp + 2 tsp |
| butter, melted | 2 tbsp |
| water | 1/4 cup |
| flour (Beth 80g) | 1/2 cup + 8 tsp (Beth) |
| four (mine 80g) | 1/2 cup + 4.23 tsp |
| baking powder | 1 tsp |
| baking soda | 1/8 tsp |
| salt | 1/4 tsp |
| pumpkin pie spice | 1/2 tbsp |
| pumpkin pie spice (1/2 tbsp)) | |
| cinnamon | 0.975 tsp |
| clove | 0.225 tsp |
| ginger | 0.2 tsp |
| nutmeg | 0.2 tsp |
| frosting | |
| cream cheese (115g) | 4 oz |
| powdered sugar (25g) | 1/4 cup |
| heavy cream | 1/4 cup |
| vanilla | 1/2 tsp |
| grated nutmeg | to taste |
| top | |
| pecan | #muffins |
pumpkin spice cupcake的做法
---------- prep -----------
1. melt 2 tbsp butter for cupcakes
2. soften 1/2 block of cream cheese for frosting--- muffin mix -----
1. wet ingrediets
In a large bowl combine eggs, sugar, pumpkin puree, oil, butter, and water. Whisk to combine.
2. sift in dry ingredients
add flour, baking powder, baking soda, salt, and pumpkin pie spice, in thirds.
whisking gently until combined.---- bake -----
Line a muffin tin with baking papers. Fill muffin papers ¾ of the way full with an ice cream scoop.
Bake in 400F for 18-20 mins until a tooth pick comes out clean.----- cool -----
Allow to cool completely.---- frosting-----
< hand mixer>
beat together the cream cheese and powdered sugar until combined. Add the heavy cream and beat on high until nicely whipped, then add vanilla, whip until combined.---- assemble ----
1. pipe frosting on cupcakes
2. dust nutmeg
3. place 1 pecan on top of each cupcake
小贴士
5 tbsp pumpkin spice =
9 tsp. cinnamon
2 tsp. ginger
2 tsp. nutmeg
1.5 tsp. allspice = 0.75 tsp cinnamon + 0.75 tsp clove
1.5 tsp. cloves
overall- 5 tbsp pumpkin spice
9 3/4 tsp cinnamon
2 tsp ginger
2 tsp nutmeg
2 1/4 tsp clove
==========================================
12 cupcakes:
CUPCAKES:
2 eggs
¾ cup (150 g) sugar
½ cup (120 ml) pure pumpkin puree
1/3 cup (80 ml) canola or vegetable oil
4 tbsp (60 ml) melted butter
½ cup (120 ml) of water
1 1/3 cup (160 g) of all purpose flour
2 tsp (10 ml) baking powder
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) salt
1 tbsp (15 ml) pumpkin pie spice (To learn how to make it click here: )
FROSTING:
1 8oz (230 g) package cream cheese
½ cup (50 g) of powdered sugar(or confectioner’s sugar or icing sugar)
½ cup (120 ml) heavy cream or whipping cream
1 tsp (5 ml) vanilla
grated nutmeg to taste
12 whole pecans