Halloween Pumpkin Spice Cupcakes


Forget about the frosting. Frosting and confetti are kid’s stuff.
Sure I made these cupcakes for my Tomás Eugenio (9) and he loved them.
Sure the frosting, which is made of butter and cream cheese with melted white chocolate, is sublime, to say the least (and it’s perfect for these cupcakes.)
But here is what is to die for: the pumpkin and spice cupcakes with raisins and chopped walnuts.
Comparable to my carrot cake and my pumpkin and spice bread. Seriously.
If I wouldn’t have a pumpkin cake with pecans in my pipeline, I swear I would be baking these cupcakes today again. 
That is how good they are.
I hope you like them. 
Oh my… I can’t believe they are so, so good…
Pumpkin Spice Cupcakes | Ingredients for 16 cupcakes
1 1/3 cup of all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
1/8 teaspoon of freshly grated nutmeg
1/8 teaspoon of ground cloves
½ teaspoon of salt
½ cup of chopped walnuts
½ cup of raisins
1 cup of pumpkin puree
½ cup brown sugar
½ cup sugar
½ cup vegetable oil
2 eggs

Preparation
Preheat the oven to 350°F and put paper cupcakes baking sheets.

In a bowl, mix the flour with the baking powder, baking soda , spices and salt.

Add nuts and raisins to the flour mixture.

In another bowl, whisk the pumpkin puree with the sugar and oil.

Add eggs one by one and beat until well blended.

Add the flour mixture, spices, nuts and raisins and mix with a wooden spoon until everything is well incorporated.

Fill cupcake molds up to ¾ with the mixture.

Bake for 20-25 minutes or until a toothpick in the center of the cupcakes comes out clean.
Transfer the cupcake pan to a cooling rack for 10 minutes.

Take the cupcakes from the pan and let cool down completely.

Ingredients for the frosting
6 ounces white chocolate, coarsely chopped
6 ounces cream cheese at room temperature
6 tablespoons butter at room temperature
Confetti

Preparation
Melt the chocolate in a small bowl or double boiler pot, stirring constantly, until it is smooth and creamy, 2 to 3 minutes. Let stand, being careful not to cool (it should be warm to the touch.)

In a large bowl, with the help of an electric mixer on medium speed, beat the cream cheese and butter until creamy.

Add the melted chocolate and beat until well blended and creamy.

Decorate the cupcakes immediately (it takes 1-2 tablespoons of frosting per cupcake) and sprinkle some confetti on top of each.

To print the recipe click here.

How did you like this recipe? 

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