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Spiced Pumpkin Cupcakes
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 2) |
| Servings: Makes 36 cupcakes |
| Comments: These moist pumpkin cupcakes can be tailored to your family's likes. For a more grown-up dessert, substitute chopped crystallized ginger and dried cranberries for the walnuts and raisins. Unfrosted cupcakes will stay fresh in an airtight container for up to 2 days. Once frosted, cupcakes are best eaten within 1 day. |
Ingredients:  For The Cupcakes: 2 2/3 cups all-purpose flour 2 tsp. baking soda 2 tsp. baking powder 2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cloves 1 tsp. salt 2/3 cup chopped walnuts 1 cup raisins 1 can (15 oz.) solid-packed pumpkin (about 1 3/4 cups) 1 cup granulated sugar 1 cup firmly packed dark brown sugar 1 cup canola oil 4 eggs For The Frosting: 14 oz. pure white chocolate, finely chopped 12 oz. cream cheese, at room temperature, (cut into tablespoon-size pieces) 12 tbsp. (1 1/2 sticks) unsalted butter, at room temperature (cut into tablespoon-size pieces) For Decoration: Food Coloring Colored sugars and decorating pens |
| Instructions: Position a rack in the center of an oven and preheat to 350°F. Line 3 standard-size muffin tins with decorative cupcake papers. To Make The Cupcakes: in a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the dry ingredients. (This will help prevent them from sinking to the bottom of the muffin tins.) In a large mixing bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a large wooden spoon. Mix until just combined. Fill the muffin tins about three-fourths full. Bake until the cupcakes are golden and a toothpick inserted into the centercomes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and cool for 10 minutes, then remove the cupcakes from the tins and cool completely. To Make The Frosting: In a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a mixing bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread 1 to 2 tbsp. frosting over each cupcake and decorate with colored sugars and decorating pens. Makes 36 cupcakes. Adapted From Williams-Sonoma Author, Dede Wilson, Bake It To The Limit (William Morrow, 1999). |
| Source: Williams-Sonoma |
| Date: October 27, 2002 |
Reviews
Reviewer: a
Rating:
Review:
Pretty good. Perhaps because it is a "kids" recipe... it wasn't flavorful enough. I doubled the spices and it turned out just fine. I also used an electric mixer to make it a little lighter.
Rating:
Review:
Pretty good. Perhaps because it is a "kids" recipe... it wasn't flavorful enough. I doubled the spices and it turned out just fine. I also used an electric mixer to make it a little lighter.
Reviewer: Dawn Marie
Rating:
Review:
Great recipe, not too sweet. The cream cheese icing was a good touch. I decorated them a little different. here is a pic:
Rating:
Review:
Great recipe, not too sweet. The cream cheese icing was a good touch. I decorated them a little different. here is a pic: