Pumpkin Cupcakes with Whipped Cream FrostingOctober 28, 2015 By Cathy — 5 Comments
Spiced, moist pumpkin cupcakes topped with a slightly sweetened whipped cream frosting.
We’re a divided house come the fall. Pumpkin vs. eh, pumpkin. Together with my obviously brilliant child, I am in the ‘yes, absolutely’, pumpkin camp. While my husband and other child (that shall remain nameless) are on the ‘take it or leave it’ side. Now, I’m not saying that there’s anything wrong with those on the non-pumpkin team (though I sort of recall one of my children getting dropped occasionally in those early years), but clearly there is something amiss.
So, to be clear, they’re not pumpkin haters, they just don’t have to have a pumpkin pie on Thanksgiving or adore salty, toasted pumpkin seeds sprinkled on a warm, creamy bowl of pumpkin soup. I could almost respect them more if they had a clear distaste for it, but this ambivalent attitude is so frustrating. So what’s a pumpkin lover like myself to do with a house divided? Why, make as many pumpkin-inspired dishes as possible to convert them of course.
And since we’re talking about convincing a kid (plus a grown up kid) of the wonders of pumpkin, this time I’m going right for the jugular. Sugar. Dessert. The Cupcake. I mean, who can resist an individually wrapped, perfectly coiffed treat?
This cupcake has just the right amount of cinnamon and spice swirled into the pumpkin batter and the buttermilk helps it bake up light and fluffy while staying super moist. And the frosting? Whipped cream baby. I’m not mad at a cream cheese icing (which would also work on this cupcake), but I find this airy, slightly sweetened swirl on top the perfect compliment. I finish mine with little fondant crafted pumpkins, but they are just as special without.
I’m thinking we’ll be a united front once more after tonight’s dessert. Hmmm…maybe I should send a batch to Congress?
- 2 cups all-purpose flour
- 1 1/2 tsps ground cinnamon
- 1/2 tsp ground nutmeg freshly grated if possible
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup butter softened
- 1 cup light brown sugar packed
- 1/3 cup granulated sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup pumpkin puree
Whipped Cream Frosting
- 1 - 1/4 oz packet of unflavored gelatin*
- 1/4 scant cup cool water
- 3 cups heavy whipping cream
- 2 tsp vanilla extract
- 2/3 cup confectioners sugar
Cupcakes: Preheat the oven to 350 degrees.
Sift together the flour, spices, salt, baking powder, and baking soda; set aside.
Cream butter and both sugars with an electric mixer until light and fluffy.
Add the eggs one at a time.
Add the buttermilk and pumpkin puree, blending well and scraping down sides as needed.
Stir in the flour mixture, then the vanilla, mixing until just incorporated.
Divide the batter into cupcake wrapper lined cups of a muffin tray (18).
Bake about 15-18 minutes or until a toothpick comes out clean.
Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Whipped Cream Frosting: Combine gelatin and water in a small saucepan and let stand until thick.
Warm over low heat and stir until gelatin is softened and remove and cool, but do not allow to set.
Whip the heavy cream until thickened. Add confectioners sugar and vanilla, beating until it holds soft peaks.
Gradually add the gelatin to the whipped cream, beating constantly.
Continue to beat on med/high speed until it holds stiff peaks.
Frost cooled cupcakes immediately and serve, or refrigerate frosting until ready to use.
*Frosting can be made without gelatin, but won't hold up as well or as long. The gelatin acts as a stabilizing agent for the whipped cream.