Autumn Spice Cupcakes!

What a cozy weekend! Last night I carved pumpkins and watched scary movies with my family and today I got to get sushi and make cupcakes with my lovely friend Lauren! The house was decorated for Fall and smelling like apple spice and pumpkins so I thought it appropriate for us to make warming spice cupcakes!


Thanks for your help and wonderful job on the buttercream rosettes, Lauren!! :)

Autumn Spice Cupcakes!

Ingredients:

1/4 cup                            Unsalted butter, room temp
1 cup                               Sugar
2                                      Eggs, room temp
1 and 1/3 cup                  All-purpose flour
1 tsp.                               Baking soda
1 tsp.                               Baking powder
1 tsp.                               Salt
1 tsp.                               Cinnamon
1 tsp.                               Ginger
1 tsp.                               Nutmeg
1 tsp.                               Pure vanilla extract
1/2 cup                           Milk



Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a stand mixer with fitted paddle, cream together butter and sugar until light and fluffy. Add eggs one at a time until fully incorporated. Sift flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together and add to butter mixture slowly on low speed. Add vanilla. Add milk slowly until fully incorporated. Scoop into cupcake liners (makes 12 cupcakes) and bake until done (toothpick comes out clean). Let cool.

Spiced Vanilla Buttercream

1/2 cup                            Unsalted butter, room temp
4-5 cups                          Powdered sugar
1 tsp.                               Pure vanilla extract
1 tsp.                               Cinnamon


In a stand mixer with fitted paddle, cream butter until lightened. Slowly add powdered sugar on low speed until fully incorporated. Beat in vanilla and cinnamon.

Brown Butter Pumpkin Cupcakes!

Its officially Fall!!! And I'm..... COLD..... So as I bundled up to gather mini pumpkins from the garden I thought why not bake some pumpkin cupcakes to warm the house up a bit? (But also get the whole house smelling like yummy goodness).... So I did! And you know what I did while these babies were baking? I curled up in a blanket, drank chocolate tea, and watched Cupcake Wars..... Um...YES! Yes I did.

Brown Butter Pumpkin Cupcakes!

 

 Ingredients:

3/4 cup                                 Unsalted butter, room temp
2 cups                                   All-purpose flour
1 and 1/2 tsp.                        Baking soda
3 tsp.                                     Cinnamon
1 tsp.                                     Ginger, ground
1 tsp.                                     Salt
1 and 1/2 cups                      Sugar
1/2 cup                                 Light brown sugar
1 and 1/2 cups                      Pumpkin puree
3                                           Eggs, large
1/2 cup                                 Sour cream


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. Melt butter in a medium saucepan until browned (swirling every once in a while). Remove from heat and let cool (but not solidify). In a medium sized bowl, sift together flour, baking soda, cinnamon, ginger, and salt. In a stand mixer with fitted paddle, beat sugar, brown sugar, pumpkin, eggs, and sour cream together until smooth. Slowly add flour mixture until incorporated. Slowly pour in melted butter until fully incorporated. Scoop into cupcake liners and bake until done (toothpick comes out clean). Let cool.

Cinnamon Frosting:

1 and 1/2 cups                            Sugar
1/4 cup                                       All-purpose flour
1 and 1/2 cups                           Milk
1/4 cup                                      Heavy cream
1 and 1/2 cups                           Unsalted butter, soft
1 tsp.                                         Pure vanilla extract
2 tsp.                                         Cinnamon


In a medium saucepan on medium heat, whisk together sugar, flour, milk, and heavy cream. Bring to a boil and let thicken (about 20 minutes). Remove from heat and place in a mixer with fitted paddle. Beat on high until mixture is cooled. Add soft butter slowly until fully incorporated. Beat in vanilla and cinnamon.