Tuesday, February 5, 2013

Pumpkin Spice Cupcakes

Printable Recipe 
  • 3 1/4 cups 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 salt
  • 2 3/4 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15-ounce) can pumpkin purée, not pie filling 
  • Cinnamon cream cheese frosting
1. Preheat the oven to 350°F & place the rack in the middle. 
Line 2 muffin pans with paper liners.

2. Place the flour, baking powder, cinnamon, cloves, allspice, nutmeg, baking soda, & salt in a large bowl & whisk to break up any lumps; set aside.

2. Place the sugar & measured oil in the bowl of a stand mixer fitted with the paddle or whisk attachment. Beat on medium speed until the sugar is incorporated, about 1 minute. Stop the mixer & scrape down the sides of the bowl with a spatula.

3. Return the mixer to medium speed, 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, & beat until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl with a spatula.

4. Turn the mixer to low speed, slowly add the flour mixture, & 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 spatula, making sure to scrape to the bottom of the bowl.

5. Fill the muffin wells three-quarters of the way (about a 1/4 cup). 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 & bake until a toothpick inserted into the center of the cupcakes comes out clean, about 10 minutes more.

6. Remove the cupcakes & let them cool.

7. Frost when cool with Cinnamon Cream Cheese Frosting
use a bag to pipe or just spread with a knife.

Plate Finished Product
8. Decorate with No-Cook Fondant or sprinkles. 


I love baking for the holidays & the fall is a great time to work the oven on overtime. I have made many different sweet treats around Halloween, but these tasty things are delicious! 


  The cake recipe should not be modified to stay true to a spice cake, but the frosting & the decorations can be modified to fit taste & creativity.

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