Pumpkin Spice Cupcakes
(recipe courtesy of Georgetown cupcakes)
2 1/2 cups all-purpose flour
3 tsp baking powder
2 tsp ground cinnamon
1 tsp allspice
1 tsp ground nutmeg
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups sugar
15 oz can pumpkin
2 tbsp honey
1/3 cup hot water
- Preheat the oven to 350 degrees Fahrenheit. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups.
- Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside.
- Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated.
- Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy.
- Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
4 cups powdered sugar
2 tsp cinnamon
1/2 cup butter, softened
2 tsp vanilla
4 tbsp whipping cream
To make the buttercream, cream together the powdered sugar, cinnamon, and butter. Then add vanilla and whipping cream and beat on high for 4 minutes.