Tonight marked the finale of cupcake week: I baked pumpkin cupcakes with cream cheese frosting from scratch (kudos to Martha Stewart for the recipes, and Marshall for helping me stir the batter and frosting), with handmade cupcake liners.
Marshall, just before frosting the cupcake. The photos taken after this point
were too inappropriate to post
Scroll down to see the cupcakes in all their frosted, pumpkiny glory, and the recipe. But as always, you’ll have to scroll through my meals first.
Breakfast: Whole wheat English muffin, Smart Balance buttery spread,
mixed berry Activia yogurt, green grapes
Lunch: Purple potato wedge, chicken and apple sausage patty, tuna melt on English muffin, roasted zucchini and bell peppers with tomato, Spanish spinach empanada, cilantro rice from Cocina Latina
Dinner: Chickpeas, cucumbers, jicama, artisan macaroni and cheese,
mixed greens, Italian marinated flank steak
Dessert: Martha Stewart’s pumpkin cupcakes with cream cheese frosting
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.
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
Over the past week, I’ve discovered how important it is to store and frost cupcakes with the right timing. Some points:
1) Wait until the cupcakes are completely cooled before frosting or storing – about 1-2 hours.
2) Don’t wait any more than 2 hours before storing because the cupcakes will dry out. If not being consumed right away, store them in an airtight container as soon as they’re cool.
3) Frosting before cooling causes the frosting to melt off.
4) Storing before cooling induces condensation and soggy cupcakes.
5) For best results, cool for 1-2 hours -> store -> frost right before serving (to avoid crusty frosting)