Pumpkin Cupcakes with Snowflake Frosting
Makes 18 cupcakes
- 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 light-brown sugar
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
- Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
- In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
- Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
White Buttercream Frosting
- 1 1/3 cups milk (I have used skim, 2% and whole milk and all work well)
- 1/4 cup all purpose flour
- 1/2 teaspoon salt
- 1 1/3 cups granulated sugar
- 1 1/3 cups softened butter
- 2 teaspoons vanilla
- Combine the milk, salt and flour in a saucepan whisking until smooth.
- Turn the heat on high enough to bring the mixture to a boil–but, not a hard boil. Continue whisking the entire time and boil/whisk for one minute after boiling begins.
- Remove from heat, place this mixture in a bowl and cover with some plastic wrap to prevent a skin from forming. Allow to cool.
- When the above mixture has thoroughly cooled you may begin the next step.
- Cream the sugar, softened butter and vanilla with a mixer until smooth and creamy. Add the flour/milk mixture approximately 1/4 cup at a time and whip until fluffy (approximately 7 minutes).
- If you would like to tint your frosting add some food coloring about one minute into the final 7 minutes of mixing after adding your last 1/4 cup of the flour mixture.
You can simply frost your cupcakes or cake– or do as I did and use a pastry bag with a frosting tip and squeeze away.