Pumpkin Cupcake

Pumpkin Cupcake
email Print
Log In to Rate This
Cuisine: American
Techniques: Any / None
Occasions: Any
Prep Time: 0 hr 35 min
Cook Time: 0 hr 25 min
Yield: 24 Serving(s)
Main Ingredients: Vegetables
Tags: Dessert

Ingredients:

  • 3 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 3/4 cups granulated sugar
  • 1 cup vegetable oil, plus more as needed
  • 4 large eggs
  • 1 (15-ounce) can pumpkin purée (not pie filling; about 1 3/4 cups)
  • 1 recipe Pumpkin–Cream Cheese Frosting (optional)

Directions:

  • Heat the oven to 350°F and arrange a rack in the middle. Line 2 (12-well) muffin pans with paper liners. Alternatively, coat the wells with vegetable oil; set aside.
  • Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, and salt in a large bowl and whisk to aerate and break up any lumps; set aside.
  • Place the sugar and measured oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  • Return the mixer to medium speed and add the eggs 1 at a time, beating well after each addition, about 1 1/2 minutes total mixing time. Reduce the speed to medium low, add the pumpkin, and beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  • Turn the mixer to low speed, slowly add the flour mixture, and beat until almost completely incorporated, about 1 minute. Remove the bowl from the mixer and fold in any unincorporated flour at the edges with a rubber spatula, making sure to scrape to the bottom of the bowl.
  • Fill the muffin wells three-quarters of the way (about a heaping 1/4 cup per well). Place the muffin pans side by side in the oven and bake for 12 minutes. Rotate the pans front to back and side to side and bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.
  • Place the pans on wire racks and let them cool for 5 minutes. Remove the cupcakes from the pans and cool completely on the racks. Frost with Pumpkin–Cream Cheese Frosting, if using.
  • What do you think of the Pumpkin
Recipe Posted by
To place comments please Log in or Create an Account.
Be the first to comment!
Did You Know?
Shhhh, the trees are sleeping. In the winter, apple trees need to "rest" for up to 1,000 hours below 45 degrees Fahrenheit in order to flower and fruit properly.