Wednesday, October 31, 2012

PUMPKIN SPICE CUPCAKES

This is a wonderful recipe for several reasons: the cupcakes are super moist and tender, they are mildly spiced and the batter goes together with one bowl and a whisk; what could be easier? They are so tasty, that they really don't need a frosting, although I like to serve them frosted with a simple maple flavored butter cream (pumpkin and maple are MADE for each other). Everyone loves these simple cupcakes!!

In a large bowl, mix together with a whisk:

(1)  15 ounce can of pumpkin (not pie filling)
1 2/3  cup of granulated sugar
1 cup vegetable oil
4 eggs
2 teaspoons ground cinnamon
(scant) 1/2 teaspoon ground cloves
(scant) 1/4 teaspoon ground nutmeg

Whisk together until very well mixed, then add:

2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Mix well, then stir in 1/2 cup of raisins (optional).

Fill cupcake papers 3/4 full.  Bake in a 350 oven for 23-25 minutes (my electric oven takes 23 minutes) or until toothpick tests clean.  Remove and cool.

After the cupcakes have cooled, dust the tops with powdered sugar or frost with your favorite frosting.


I never measure my "everyday" frosting, but here's a stab at it:

Melt 3 tablespoons butter; add 1 teaspoon vanilla extract and 1/2 teaspoon maple extract.
Add 1 to 1½ cups of powdered sugar and a couple tablespoons of cream.  Whisk till smooth. If it seems a little to dry, add another tablespoon of cream.  If it seems a little too wet, had another spoon of powdered sugar.  

MAKES 24 CUPCAKES

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