Pumpkin Spice Cupcakes with Cardamom Cream-Cheese Frosting
4:01 PMI made these cupcakes for sankar's office party. Since it was Thanksgiving party, i chose to make Pumpkin Spice Cupcake with the classic Cream-Cheese Frosting. I followed Martha Stewart's cupcake recipe. Cupcakes were very moist and delicious with the addition of spices and pumpkin puree. To compliment the spiced cupcake i added cardamom powder to the frosting.
Pumkin Spice Cupcakes : Martha Stewart Cupcakes
Ingredients : Makes 32 cupcakes.
- 4 cups cake flour (not self-rising), sifted
- 1 tsp baking soda
- 1 tbs + 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tbs ground ginger
- 1 tsp grated nutmeg
- 1/4 tsp ground cloves
- 1 cup unsalted butter, room temperature
- 21/2 cups packed light-brown sugar
- 4 large eggs
- 1 cup buttermilk
- 11/2 cups canned pumpkin puree
- Preheat oven to 350 degree F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until mixed. Reduce speed to low, adding flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin puree, beat until combnied.
- Divide batter evenly among lined cups, filling each three-quartes full. bake, rotating tins halfway through, until golden brown, 15 to 18 minutes.
- Transfer tins to wire racks to cool 10 minutes, turn out cupcakes onto racks and let cool completely.
- Cupcakes can be refrigerated up to 3 days in airtight containers.
Cardamom Cream-Cheese Frosting: Makes 4 cups.
Ingredients :
- 1 cup unsalted butter, room temperature
- 12 ounces cream cheese, room temperature
- 4 cups powdered sugar, sifted
- 1/4 tsp pure vanilla extract
- 2 tsp cardamom powder
- 1/4 tsp orange food gel coloring ( optional )
Method:
- With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.
- Reduce speed to low, add sugar 1/2 cup ata time, then vanilla and mix until smooth and combined, scraping the sides of the bowl.
- Add the cardamom powder and mix until combined.
- If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Before using, brng to room temperature, and beat on low speed until smooth.
- Mix in the color, if needed.
To Frost the Cupcakes:
- Fill a piping bag with tip 2D. Make a swirl starting in the center and pipe all the way till the end.
- Sprinkle on top with some Sparkling sugar.
How to make Cake Flour Substitute :
- Put 2 tablespoon of cornstarch in the bottom of a 1 cup measure, then fill to the top with All-purpose flour.
- Sift the flour.
Happy ThanksGiving Everyone !
31 Comments
wow.....super....gud work sathya:)
ReplyDeleteWow gorgeous cupcakes and cute rose pattern (icing on the top. Absolutely beautiful.
ReplyDeleteLove ur cupcakes, soo catchy, nice clicks,spongy,and ofcourse ur follower..simply superb
ReplyDeletehttp://jellybelly-shanavi.blogspot.com
Luv the frosting very tempting n appealing
ReplyDeleteThose cupcakes look really appetizing with such a lovely frosting dear..:)
ReplyDeleteSo cute and beautiful looking cupcakes, loved that catchy frosting..
ReplyDeleteDelicious cupcakes. Love the frosting.
ReplyDeleteawesome looking cupcakes. Love the neat and nice frosting done.. looks so professional :)
ReplyDeletelove the orange color on the frosting.. will this recipe work with regular flour? what changes then?
ReplyDeleteHi mallugirl,
ReplyDeleteThis recipe works with regular flour too.
To substitute regular flour for cake flour, measure 1 cup regular flour and then remove 2 tablespoons.
1 cup cakeflour = 1 cup regularflour - 2tbs.
Pumpkin cake looks cute. Must have been very flavorful!
ReplyDeleteBeautiful clicks..looks so perfect and yummy!!
ReplyDeletewhat a beautiful cake! amazing mam....
ReplyDeletehttp://kurinjikathambam.blogspot.com/
cute cupcakes...
ReplyDeletethis really looks enticing.. i love those cream flowers on top too.. how cute!
ReplyDeleteLovely cupcakes and what I loved the most is the frosting here :-)
ReplyDeleteLooks Yummm
ReplyDeleteCupcakes with pumpkin sounds interesting n the frosting looks very attractive
ReplyDeleteWow! Beautiful cupcakes. Very attractive frosting:)
ReplyDeleteyou have a beautiful blog here. these spiced cupcakes loooks so soft and moist. love the cream on top. yum.
ReplyDeleteBeautiful blog!
ReplyDeleteHow does one access old/new posts though when one is at a particular page. Am I missing something, or is there no forward/backward button? It's a little difficult to navigate around here.
Sheela
Hi Sheela,
ReplyDeleteThanks for Visiting my blog.
There is a element called Labels on the right side, you can use that to find recipes.
Hope this helps you !
Hi Sheela,
ReplyDeleteThanks for Visiting my blog.
There is a element called Labels on the right side, you can use that to find recipes.
Hope this helps you !
So cute and beautiful looking cupcakes, loved that catchy frosting..
ReplyDeleteLuv the frosting very tempting n appealing
ReplyDeletewhat a beautiful cake! amazing mam....
ReplyDeletehttp://kurinjikathambam.blogspot.com/
Hi Sheela,
ReplyDeleteThanks for Visiting my blog.
There is a element called Labels on the right side, you can use that to find recipes.
Hope this helps you !
Beautiful clicks..looks so perfect and yummy!!
ReplyDeletelove the orange color on the frosting.. will this recipe work with regular flour? what changes then?
ReplyDeleteThose cupcakes look really appetizing with such a lovely frosting dear..:)
ReplyDeletewow.....super....gud work sathya:)
ReplyDelete