I’ve been cooking and baking up a (quiet) storm these past couple of months, but haven’t shared too many recipes due to the sheer volume of restaurant and travel coverage that needs to be written before the Year in Delicious. It still hasn’t quite sunk in yet that 2014 is literally around the corner.
Since the founding spirit of Eat My Blog was to bring to life the stuff of food porn dreams, it feels appropriate to take a break from my usual material and introduce an exquisite dessert instead.
This recipe for Pumpkin Cupcakes with Cream Cheese Frosting, which I adapted from The Food Librarian who adapted it from Kitchen Runway who adapted it from Paula Deen, was originally meant to be a sheet cake. Sheet cakes are terrific for feeding a crowd, but Eat My Blog demands a more portable, adorable, and affordable sweet!
Even though Paula Deen sucks, this recipe totally and completely rules. In fact, I’ve made it twice in the past two months and plan on doing so a few more times before pumpkin season comes to a close and peppermint reigns supreme.
The cake’s texture is awesomely moist, with a nice and springy crumb. The frosting is rich yet tangy, thanks to a squeeze of fresh lemon juice. I’ve baked a lot of cakes over the years and have never been as pleased with the results as I was with this recipe. It’s the best thing I’ve ever baked.
Say you’ll eat my blog?
- 4 large eggs
- 1 1/2 cups (300 grams) sugar
- 1 cup (200 grams) canola oil
- 15 ounces pumpkin puree (not pumpkin pie mix)
- 1 teaspoon vanilla
- 2 cups (280 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 tablespoons cinnamon
- 1/2 tablespoon nutmeg
- 1 teaspoon salt
- 8 ounces cream cheese, room temperature
- 1/2 cup (1 stick) butter, room temperature
- 2 cups (6 ounces) sifted powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice
Preheat oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
In a large bowl, whisk together the eggs, sugar, oil, pumpkin puree, and vanilla.
In a medium bowl, mix together the flour, baking powder & soda, spices, and salt. Slowly add the flour mixture into the pumpkin. Stir to combine until completely blended.
Pour approximately 1/3 cup of batter into each muffin tin. Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Place on wire rack and let cool.
Using a stand mixer with a paddle attachment or a handheld electric mixture, blend the cream cheese and butter together until smooth. Gradually add the powdered sugar. Add the vanilla and lemon juice. Blend until completely mixed.
Using an offset spatula, spread frosting over cooled cupcakes.
Makes 24 cupcakes (or one 18″ x 13″ sheet cake).