Back in high school, I used to call my friend Stephanie “Martha” (as in Stewart) because of her age-inappropriate affinity for baking and quilting. Eight years later, I’m the one making cupcakes using a Martha Stewart recipe. Funny how my insults have turned into compliments seemingly overnight.
For cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup vegetable oil
- 4 large eggs, lightly beaten
- 1 can (15 ounces) pumpkin puree
For frosting
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Make cupcakes
Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
In a large bowl, whisk together, brown sugar, granulated sugar, butter, oil and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Make frosting
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
Makes 22 cupcakes and about 2 cups of frosting.
Recipes by Martha Stewart (Cream Cheese Frosting, Pumpkin Cupcakes)
Made these yesterday – they were DELISH!!!
My luck isn’t very good with cupcakes, but these look TOO good to pass up! Will try and let you know how it goes 🙂
What perfect little muffins. I love pumpkin muffins, but have never really thought of putting icing on them. A cross between a muffin and a cupcake? Whatever, I’d gladly take one (or more!)
there is an old saying ( oh well at lease my saying): ” you eat with people, not with food”… I love ur vnese food blog but southern CA food.. kinda suck Trust me.. been there, done that, got a T shirt to proved
Mmm pumpkin cupcakes are perfect for this holiday season!
What’s the proper way of eating these? Straight up? Upside down so the frosting is directly on the tongue? Torn in half to make a frosting sandwich? Too many choices!
stumbled upon your amazing blog and first recipe i wanted to try were these cupcakes…It was sooo easy and super delicious. I know its Martha’s recipe, but I would not have made these had it not been for YOU! Gastronomer, you are my new foodie hero! BTW, after making these (i’m not much of a baker) I will no longer use store bought icing, even if they are only $2 at Kroger. Homeade all the way!!!
…wait…its not clear if these are Martha’s cupcakes? can you clarify that?
THANKSS!!
gotta get my facts straight =)
These are great! I accidentally left out the vegetable oil but they still turned out great. I also added a teaspoon of pumpkin spice. The frosting is the best part, not too sweet and just the right hint of cream cheese.
We *must* bake together sometime. After all, you’re so close by in Pasadena!
Anisha – YES! Let’s do it!