I hadn’t planned on making these cupcakes from a my own recipe. After all the scrumptious-looking pins on Pinterest, I was content to follow someone else’s recipe and enjoy the fall-time goodness. I picked a recipe, got the ingredients, whipped it up and ugh. It was a complete disappointment. Despite it being touted as ‘delicious’ and ‘so pumpkin-y’, the outcome was neither delicious or pumpkin-y. Except for the orange color, it was a big old fail.
Boo.
These kind of experiences tempt me into never trying a new recipe, just sticking with what I know and like. But that is silly and I wasn’t ready to give up. After reading through a number of other recipes, I noticed similarities to the pumpkin bar recipe I’ve shared before. The main difference was the fat used; the bar recipe uses oil while the cupcake recipes I read used butter. I am not well educated on the chemistry within cooking and baking so I threw caution to the wind and thought, what the heck. Even if the cupcakes flop or bake into sinkholes, I knew they would be good tasting failures.
And what do you know, the little diddies puffed up all nice and perfect. Not just that but they taste wonderful. Full of flavor with a light fluffy consistency. The aroma of them baking made me so happy! If you like eating making cupcakes and you don’t own a scoop, you must drop everything and get one. It seriously makes you feel like the best cupcake baker in the land since each little cup bakes up to just the right size. This is the one I use.
This is the winning cinnamon cream cheese frosting recipe I used. Some adventures are successful. :)
The lesson here is that not everything that looks good is such. And sometimes, all you need is butter to make everything alright.
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 – 16oz can of pumpkin
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
Instructions
- In the bowl of a mixer, blend together the softened butter and sugar.
- Add in the eggs and pumpkin and combine thoroughly.
- To the liquid mix, add the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
- Again, mix well, making sure to scrape the bowl.
- Scoop the batter into paper lined muffin tins, filling them 3/4 of the way full.
- Bake at 350° for 18-20 minutes.
- Remove from the oven and allow to cool.
- Top with cream cheese frosting. (This cinnamon version is sublime!)
Take care.
Oh my goodness, I can’t wait to try these! And I LOVE your scoop idea, I am definitely going to have to invest in one of those, thanks for sharing!