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Pumpkin Spice Cupcakes with Cardamom Cream-Cheese Frosting

4:01 PM

I made these cupcakes for sankar's office party. Since it was Thanksgiving party, i chose to make Pumpkin Spice Cupcake with the classic Cream-Cheese Frosting. I followed Martha Stewart's cupcake recipe. Cupcakes were very moist and delicious with the addition of spices and pumpkin puree. To compliment the spiced cupcake i added cardamom powder to the frosting.








Pumkin Spice Cupcakes : Martha Stewart Cupcakes

Ingredients : Makes 32 cupcakes.
  • 4 cups cake flour  (not self-rising), sifted
  • 1 tsp baking soda
  • 1 tbs + 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tbs ground ginger
  • 1 tsp grated nutmeg
  • 1/4 tsp ground cloves
  • 1 cup unsalted butter, room temperature
  • 21/2 cups packed light-brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 11/2 cups canned pumpkin puree
Method:
  1. Preheat oven to 350 degree F. Line standard muffin tins with paper liners. Sift together flour, baking soda, baking powder, salt and spices.
  2. With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until mixed. Reduce speed to low, adding flour mixture in three batches, alternating with two additions of buttermilk, and beating until just combined. Add pumpkin puree, beat until combnied.
  3. Divide batter evenly among lined cups, filling each three-quartes full. bake, rotating tins halfway through, until golden brown, 15 to 18 minutes.
  4. Transfer tins to wire racks to cool 10 minutes, turn out cupcakes onto racks and let cool completely.
  5. Cupcakes can be refrigerated up to 3 days in airtight containers.




Cardamom Cream-Cheese Frosting: Makes 4 cups.

Ingredients :
  • 1 cup unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 4 cups powdered sugar, sifted
  • 1/4 tsp pure vanilla extract
  • 2 tsp cardamom powder
  • 1/4 tsp orange food gel coloring ( optional )

Method:
  1.  With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes.
  2. Reduce speed to low, add sugar 1/2 cup ata time, then vanilla and mix until smooth and combined, scraping the sides of the bowl.
  3. Add the cardamom powder and mix until combined.
  4. If not using immediately, frosting can be refrigerated up to 3 days in an airtight container. Before using, brng to room temperature, and beat on low speed until smooth.
  5. Mix in the color, if needed.

To Frost the Cupcakes:
  • Fill a piping bag with tip 2D. Make a swirl starting in the center and pipe all the way till the end.
  • Sprinkle on top with some Sparkling sugar.


How to make Cake Flour Substitute :

  • Put 2 tablespoon of cornstarch in the bottom of a 1 cup measure, then fill to the top with All-purpose flour.
  • Sift the flour.


Happy ThanksGiving Everyone !

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