Pumpkin Spice Cupcakes

Last week I admitted to being a cookbook snob..  then I had a realization.  I've been neglecting my cookbooks.  I've been collecting cookbooks but not actually using them.  I should be ashamed of myself.. I know.  Time to change that! This week I've dusted off a Martha Stewart favorite, Cupcakes.

Fall is finally in the air, which means its time for Pumpkin Spice Lattes, Pumpkin Patches, and The Great Pumpkin, Charlie Brown, so I present you with...  Pumpkin Spice Cupcakes!

Pumpkin Spice Cupcakes 

Adapted from Martha Stewart's: Cupcakes

Yield: 32 Cupcakes

Cupcakes

Ingredients:
4 cups cake flour, sifted
1 teaspoon baking soda
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups pumpkin puree

Directions:

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 cloves; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, 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.

Frosting

Ingredients:

16 ounces cream cheese
2 sticks unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1 teaspoons almond extract

Directions:

Place cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add butter, and beat until fluffy. Reduce speed to low; gradually add sugar, and continue beating until light and fluffy. Add vanilla, and mix to combine.


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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes

Adapted from Annie's Eats

Yield: about 16 cupcakes

Ingredients:

For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 tsp. almond extract

Additional fresh blueberries, for garnish

Directions:

Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the almond extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Chocolate Cupcakes with Nutella and Vanilla Cream Cheese Frosting

Chocolate Cupcakes with Nutella, and Vanilla Cream Cheese Frosting

Cupcakes adapted from Chocolate Buttermilk Cupcakes
Frosting adapted from My Baking Addiction

Yield: 3 dozen cupcakes

Ingredients:

For the Cupcakes:
2/3 cup Nutella
1 cup all-purpose flour
1 1/2 cups cake flour
1 1/2 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
3 large eggs
1 1/2 cups sugar
3/4 cup butter, softened
2 1/2 cups buttermilk

Vanilla Cream Cheese Frosting:
10 ounces cream cheese, softened
5 tablespoons butter, softened
1 pound powdered sugar (about 3 3/4 cups), sifted
2 teaspoons pure vanilla

Nutella Cream Cheese Frosting:
6 ounces cream cheese, softened
2 tablespoons butter
1/2 cup Nutella
1 pound confectioners’ sugar (about 3 3/4 cups), sifted
1 teaspoons vanilla extract
2 tablespoons milk

Directions:
For the Cupcakes
Line 3 dozen muffin cups with cupcake liners or grease using non-stick spray. Set aside. Preheat oven to 350F.

Sift together flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the butter and sugar for 5 minutes, until it is pale and thick. Add in the eggs. Mix until combined. Add in the nutella. Now, add in the buttermilk. Beat until well incorporated.

Add the flour mixture in 3 increments and beat until smooth. Divide batter into the cupcake tins. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and let cool completely before frosting.

Vanilla Cream Cheese Frosting:
Cream the butter and cream cheese in the large mixing bowl of a stand mixer. Add the vanilla. Slowly incorporate the powdered sugar. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.

Nutella Cream Cheese Frosting:
Cream the butter and cream cheese in the large mixing bowl of a stand mixer. Add the Nutella and vanilla and continue to cream. Slowly incorporate the powdered sugar. Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth, adding milk or additional sugar (if needed) to reach desired consistency.