Pumpkin Cupcakes

In honor of the season, we are going to make pumpkin cupcakes.  And, because I was tempted by two different varieties - and because I love chocolate, it will be twice as fun this week.

First, is a traditional Pumpkin Cupcake Recipe.

Ingredients:

• 2 1/4 cups all-purpose flour, sifted
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten until frothy
• 1 cup mashed cooked or canned pumpkin
• 3/4 cup milk
• 3/4 cup chopped walnuts or pecans

First, sift all dry ingredients, minus sugar, into a bowl. Then, cream butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients alternately with the milk, blending until smooth after each addition; stir in chopped nuts. Spoon batter into paper-lined cups. Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.  Top with cream cheese frosting or whipped cream. 

Cream Cheese Frosting Ingredients:

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Mix cream cheese and butter until creamy.  Stir in vanilla, gradually adding sugar.  Frost

This second recipe I found at Country Living (http://www.countryliving.com/recipefinder/chocolate-pumpkin-cake-clv0907).  They made a gorgeous cake with it but I will, obviously, be making it into cupcakes instead.

Ingredients:

• 1 1/2 cup(s) flour
• 2/3 cup(s) cocoa
• 2 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1/2 cup(s) buttermilk
• 1 cup(s) canned pumpkin
• 2 teaspoon(s) vanilla extract
• 3/4 cup(s) butter, softened
• 1 cup(s) dark brown sugar
• 1 cup(s) granulated sugar
• 3 large eggs
• 1 egg yolk

Sift the the dry ingredients, minus sugar, together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together using an electric mixer on medium speed until light and fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds.  Pour the batter into prepared cupcake liners. Bake until a tester, inserted in the center, comes out clean--about 25 minutes. Cool completely before icing.

Frosting Ingredients:

• 6 ounces cream cheese
• 2 c. confectioners' sugar
• 2 1/4 teaspoons cocoa
• 1/4 teaspon cinnamon
• 3/4 teaspoon vanilla
• 1 1/2 cups heavy cream
• 1/4 teaspoon orange food coloring

Beat 6 ounces softened cream cheese using a mixer set on medium-high speed until fluffy. Add 1 1/2 cups confectioners' sugar, cocoa, cinnamon, and vanilla and beat on low speed until well combined. In a separate bowl, beat heavy cream with 3/4 cup confectioners' sugar and orange food coloring on medium-high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Frost cupcakes.

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