Tea and Pumpkin Cupcakes

I'm pretty excited about one of my more successful cooking projects this weekend: pumpkin cupcakes.  I made a few simple modifications to this recipe and the result was terrific. 

I added more spice (doubling the cinnamon) and threw in some clove for good measure.  The pumpkin spice ratio stood up well to the pumpkin puree without undermining it.  Think warm, spicy aroma of hot mulled cider.

I used my own recipe for cream cheese frosting - because really, one simply cannot have a pumpkin cupcake without its cream cheese frosting counterpart!  I prefer a frosting that smacks of the savory creaminess of cream cheese, though is still sweet--just not too sugary sweet.

Plus, they made the house smell so sweet and toasty. 

Pumpkin Cupcakes
Adapted from Martha Stewart

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
2 to 2 1/2 teaspoons ground cinnamon
1  1/2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground clove
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

1/  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, allspice and clove; set aside.

2/  In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3/  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.

Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
3 cups of confectioners' sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

1/  It's simple.  Throw the above ingredients into the bowl of your trusty mixer with the paddle attachment fitted (hand mixer works great, too).  Whip away.  Whip just long enough to get a smooth, fluffy but not overworked frosting.  Start adding the sugar slowly so you can adjust the sugar-level to your personal taste.

2/  Scoop frosting into a frosting bag and frost cooled cupcakes as you like.  Be sure to let the cupcakes cool down.  Otherwise, the heat will melt the frosting.

Pour of cup of hot tea and enjoy!

Happy Thanksgiving Week!