I have made hundreds of cupcakes since I started my baking adventures and have always been trying to create new flavors. This pumpkin spice cupcake is one of them and by far my favorite. I was playing with pumpkin as it was the Halloween season and I thought there is never a better chance to try this cupcake.
I loved the soft pillowy texture despite having pumpkin in. Also the spices came through beautifully. The cupcake itself is not overly sweet so the cream cheese frosting goes really well balancing out the sweetness.
I didn’t use canned pumpkin puree, instead roasted a sweet butter nut pumpkin half until soft and scooped out the flesh. Puree the flesh in a food processor before adding to the cake. Be careful of how much milk you’d want to add. This depend on how wet your pumpkin puree is. You want the cake batter in the ribbon consistency just like a butter cake batter would look like.
You can swap milk with non-dairy milk. I used dark brown sugar but I think light brown sugar would be fine too.
For the frosting, I used 3 cups of icing sugar at first and thought it was a bit too rich and sweet. So I have changed the recipe to use more butter and less of sugar. The trick is to whip butter until soft and fluffy. Then you can add cream cheese followed by icing sugar and give a quick whip on high until just combined. Keeping the frosting in the fridge until it is firm helps with piping.
Cupcakes would sit at room temperature for a couple of hours in cooler weathers. They will have to be refrigerated after that and thawed back before serving.
This is a must try, if you are a fan of all things pumpkin!!