Pumpkin Cupcakes

“First of all, if you’ve ever made packaged cupcakes or muffins from the store, good job! Baking can be great fun and just takes a little effort and patience. Second, you might notice how dry the cupcakes and muffins usually are–all that powder and just a little water and one egg to add? That’s a recipe for mediocre muffins. I, Runny the witch, happen to like my muffins and cupcakes as I like my sea-side grotto: moist. So, I’ve decided to share my recipe for the perfect Halloween cupcake. The following is a family recipe that I tweaked to have a pumpkin flair, as I have a pumpkin patch of my own. I call them, Runny’s Dense Pumpkin Cupcakes, and they are certainly moist and dense and delicious. Get your parents to help you, as I’ve gotten Felipe Femur and Gummy the toothless werewolf to help me, for these cupcakes are quite a bit more complicated than making store mix cupcakes or muffins. The recipe makes about 2 dozen cupcakes so do something nice and share them with your family and friends. Better yet, bring them to a pot luck party. They’re sure to impress and delight!”

Ingredients

Tools Needed:

Cupcake Liners
Oven
Muffin Tray
Oven Mitts
Electric Mixer Preferred
Spoon/Spatula for Scooping
(Optional) Witch Decorations

Frosting:

1 (8 oz) Package – Cream Cheese
1/2 Cup – Softened Butter
4 Cups – Powdered Sugar
1 tsp – Vanilla Extract
1 1/2 Tbsp – Ground Cinnamon
1/2 Tbsp – Pumpkin Pie Spice
Green Food Dye

Cupcakes:

3/4 cup – Softened Butter
2 1/2 cups -White Sugar
3 – Eggs
1 (15 oz) Can – Pumpkin Puree
2 1/2 Cups – All-purpose Flour
1/3 tsp – Ground Ginger
1 Tbsp – Ground Cinnamon
1/3 tsp -Salt
1 1/3 Tbsp – Pumpkin Pie Spice
3/4 tsp – Baking Powder
1 cup – Buttermilk

Directions

Make Runny’s Pumpkin Cupcakes by following these 13 easy steps.

Line 24 muffin tin cups with paper liners (or grease tin if you have no paper liners). Line 12 for two batches if you only have one tin. Preheat oven to 350 degrees Fahrenheit.
Mix white sugar and butter together, preferably using an electric mixer.
Add the pumpkin pie spice, cinnamon, ginger, salt, and baking powder to the mix.
Once creamy add eggs one at a time. Mix each egg in completely before adding the next.
Once all three eggs are added, mix the pumpkin puree in.
Slowly add flour to the mix and stir in, careful not to send flour everywhere or you might end up looking like a ghost!
Slowly add buttermilk until batter is smooth.
Fill each muffin cup three-quarters to four-fifths full with batter.
Bake in the preheated oven for 22 to 26 minutes. Check if insides are done by poking with a toothpick. If batter sticks to the toothpick, put the cupcakes back in for another minute or two.
While cupcakes are baking, make the frosting. Mix cream cheese and butter together until fluffy.
Slowly add powdered sugar, cinnamon, and vanilla extract in until frosting is smooth. Add green food dye until desired color is achieved.
Let the cupcakes cool in muffin tin for 10 minutes, then transfer to wire rack or counter until cool to touch.
Spread frosting on each cupcake. (Optional) Decorate with cheap decorative witch hats from Dollar Tree or the Halloween aisle at your local grocery store.

End Note

When I make these cupcakes I make sure to go a little light on the frosting as it is very rich. A little goes a long way and it’s best if you can still see the cupcake’s pumpkin orange tops as you see my pumpkin orange hair sticking out from under my hat. When you’re all done of course enjoy them, but if you’d like to send us at felipefemur.com a message and a picture of your cupcakes, please do so with the contact form. Cooking is a form of art, so I’d be happy to add your name and picture to our fan art page. Also, as Felipe Femur would say, “Keep an eye socket out for more recipes to come.” Felipe says he has a recipe he wants to share and Gummy has several. Thank you for taking time to bake with me, and I hope you enjoy the fruits of your labor.

Halloween Witch Cupcakes - Dense Pumpkin Cupcakes

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