Monica posted these awhile back. I whipped them up for a party last weekend and they were absoltuely perfect. Quite the hit! Delish!
Well I found it. I found my perfect go to pumpkin cupcake. I'm excited because so far I've had only semi good luck when making a pumpkin cupcake. Last year I did the Martha Stewart Pumpkin cupcake and although it tasted good it had more the consistency of a muffin. Sorry Martha. This cupcake is light and fluffy and delicious. The frosting on the other hand is all Martha. This is my favorite cream cheese frosting. It is simple, basic, and perfect. It tops this cupcake perfectly.
I wanted to take pictures of my process but I was in a hurry. So you get the finished product and the recipe so you can tries these babies out at home.
4 eggs, slightly beaten
3/4 cup Oil
2 cups sugar
1 (15 ounce) can pumpkin
1 3/4 cups all-purpose flour
1/4 cup Corn Starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons Baking Powder
1 teaspoon baking soda
3/4 teaspoon salt
Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Scoop into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degrees oven for 30 minutes or until center springs back when touched.
My oven cooks hot so these only took 20 minutes and they were perfect. Make sure you check on them earlier than 30 minutes. If you touch the top and it bounces back, they are done.
Martha Stewart Cream Cheese Frosting
8 oz. Butter (2 sticks) room temp.
12 oz. Cream Cheese room temp.
1 lb. (4 cups) powdered sugar
3/4 teaspoon vanilla
Cream the butter and cream cheese together until they are light and fluffy. Add powdered sugar and mix well. Add vanilla and mix. Now get a spoon and taste. Heaven. :)
Source: Allrecipes.com, MarthaStewart.com
By the way...the cupcake topper was made using Photoshop Elements and Products from JessicaSprague.com. One more thing you can do with your digital stash. :)