How To: Pumpkin Spice Cupcakes W/ Cream Cheese Frosting
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5850 W. 3rd Street
P.O. Box #230
Los Angeles, CA 90036
Ingredients for pumpkin cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (75 grams) solid packed, canned pumpkin puree
Ingredients for cream cheese frosting:
4 ounces (113 grams) cream cheese, room temperature
2 tablespoons (25 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted
Garnish & decorations (optional) :
chopped nuts, cinnamon, and/or candy pumpkins
Instructions for pumpkin cupcakes:
Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven.
Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl, sift together the flour, baking soda, ground spices, and salt.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract. Scrape down the sides of the bowl.
With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean.
Place on a wire rack to cool.
Instructions for cream cheese frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
Add the butter and beat until incorporated and smooth.
Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes).
Pipe or spread the frosting on the cupcakes.
Garnish and decorate using nuts, cinnamon, or pumpkin candies (optional).
Recipe from here:
FTC Disclaimer:
All of the items mentioned were purchased by me. None of the companies mentioned are compensating me for this video. All opinions are my own
Follow me on twitter!
Subscribe to my beauty channel!
Like me on facebook!
SHOP!
Shop our Cellairis cell phone cases designed by me and Elle!
Address to send me letters!
Elle and Blair Fowler
5850 W. 3rd Street
P.O. Box #230
Los Angeles, CA 90036
Ingredients for pumpkin cupcakes:
1 1/2 cups (195 grams) all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (75 grams) solid packed, canned pumpkin puree
Ingredients for cream cheese frosting:
4 ounces (113 grams) cream cheese, room temperature
2 tablespoons (25 grams) unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1 1/2 cups (175 grams) confectioners (powdered or icing) sugar, sifted
Garnish & decorations (optional) :
chopped nuts, cinnamon, and/or candy pumpkins
Instructions for pumpkin cupcakes:
Preheat oven to 350 degrees F (177 degrees C). Place rack in the middle of the oven.
Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.
In a large bowl, sift together the flour, baking soda, ground spices, and salt.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the vanilla extract. Scrape down the sides of the bowl.
With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.
Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop.
Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean.
Place on a wire rack to cool.
Instructions for cream cheese frosting:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
Add the butter and beat until incorporated and smooth.
Add the vanilla extract and confectioners sugar and beat until fluffy (2-3 minutes).
Pipe or spread the frosting on the cupcakes.
Garnish and decorate using nuts, cinnamon, or pumpkin candies (optional).
Recipe from here:
FTC Disclaimer:
All of the items mentioned were purchased by me. None of the companies mentioned are compensating me for this video. All opinions are my own
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