Pumpkin cupcakes are a must-have during the autumn season. They are moist, fluffy and have the perfect amount of spice.
The frosting is a soft and creamy cloud that adds a sweet and fresh taste.
This recipe is simple to make and can be done in under an hour. It’s perfect for any occasion or just to enjoy with your family at home.
This frosting is Martha’s ‘Seven Minute Frosting,’ which seems to be her staple. After seeing her make it a lot on air and finding it in most of her recipes, I decided to give it a go. Not hard to make, and it has a nice look on cupcakes because it comes out very glossy and shiny. It kinda tastes like marshmallow fluff mixed with whipped cream.
I have to say, though, I do prefer buttercream. I just like that really thick sweet, bite-through-it frosting. I can just eat buttercream with a spoon straight; this one, not so much. But it is still super tasty, so if you like marshmallows or whipped cream, go for it; you will love this.
Happy Easter! Or soon-to-be Easter. Easter Season, let’s say. I think these are nice cupcakes for spring. The pumpkin cupcake is light and soft. It has a great strong flavor but is seriously the opposite of dense. These cupcakes are dangerous because the frosting is just as well, light, so it is very easy to inhale them.
I made the little pinwheel toppers! I had intended for them to be fairly larger, but after printing the design I wanted on paper and then the pinwheel layout, I realized I did the layout too small.
But I decided to just continue on with these ones because it seemed like a lot of ink to waste. So little pinwheel chains and pinwheel wheels, it is! I am pleasantly surprised by them.
- 1 3/4 cup (218g) of flour
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/2 tsp of each: nutmeg, allspice, cloves
- 1 tsp baking soda
- 1/2 tsp of each: sea salt, baking powder
- 6 tbsp (85g) melted butter, cooled
- 1 1/2 cup (300g) sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup (244g) canned pure pumpkin
- 1/3 cup (78ml) water
Line 2 cupcake tins. Sift flour, spices, soda, powder, and salt. Set aside. Mix butter and sugar. Add eggs, pumpkin, vanilla, and water. Mix all together. Bake for 15-20 minutes
- 2 1/2 cups (500g) sugar
- 6 egg whites at room temperature
- 1/2 cup (118ml) water
- 1/2 tsp cream of tartar
- 1 tbsp vanilla
In the bowl of a stand mixer, combine sugar, egg whites, water, and cream of tartar. Whisk until foamy. Set bowl over a pan of barely simmering water and whisk until sugar is dissolved and is warm to the touch, 3-5 minutes. Transfer bowl to stand mixer fitted with the whisk attachment. Beat on high speed until frosting forms stiff peaks, 12-16 minutes. Add vanilla and beat until combined.