Monday, October 31, 2011

Evil Emeril's Pumpkin Spice Cupcakes with Cream Cheese Frosting


So, look.

I know this isn't the best photo of a cupcake, ever.

I made this cupcake on Friday and since then it's been in a container, nestled in close with its cupcake brothers and sisters. That doesn't make it any less delicious, though.

Here's the story of how these came about.

I went to Nothing Bundt Cakes for a Pumpkin Spice bundt to give to friends who just had a baby. By the way, have you been to Nothing Bundt Cakes? It's all bundts! Of all different sizes. And they happen to taste like crack.

So anyway, the pumpkin spice bundt was to die for, and ever since I tasted it, I wanted more. So when I saw Emeril's recipe in the November issue of Everyday Food, I knew I must make it. And so I did. And it ... is so ... good. Emeril ain't messing around.

Makes 24 at 292 calories per cupcake

Ingredients for Cupcakes (frosting recipe below)


  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup sugar
  • 3 eggs
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • Cooking Directions

    Preheat the oven to 350 degrees F. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium high until light and fluffy, 3-5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions, alternating with two additions pumpkin mixture, until combined.

    Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway through. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. (Store cupcakes in airtight containers, up to 2 days.) To serve, spread frosting onto cooled cupcakes.

    Cream Cheese Frosting

    In a large bowl, using an electric mixer, beat 12 ounces cream cheese and 10 tablespoons (1 1/4 sticks) unsalted butter, both room temperature, until smooth, about 4 minutes. With mixer on low, beat in 1 1/2 cups confectioners' sugar, sifted, and 2 teaspoons pure vanilla extract until smooth and fluffy, 5 minutes. Thin with 1 to 2 tablespoons whole milk if necessary. (Refrigerate in an airtight container, up to 1 day; bring to room temperature before using). Makes 3 cups.

     

    1 comment:

    1. I have heard this recipe is too die for. I have been searching for it using Emeril's site and everyday food mag site and neither has posted it. I'm so glad you did. Thank goodness for google! Happy Thanksgiving.

      ReplyDelete