After encouragement from Tessa (@nineandsixteen), Jennifer (@faithmd) and Maria (@growersdaughter) I’m jumping on the Barefoot Contessa’s Pumpkin Cupcake bandwagon. Last year I made about 35 loafs of pumpkin bread from September-February, but I never put it in cupcake form and topped it with cream cheese frosting. These were so utterly delicious. The cake is basically the same recipe as the pumpkin bread recipe I use – so moist from plenty of pumpkin puree (making it healthy, right?) and warm spices. And that frosting. OMG – so soft and creamy. The slight sweetness was absolutely the perfect compliment. We’ve enjoyed them after school for snacks and for breakfast : ) And now they are gone and I want to make more.
I made them in my Jumbo Brown Cupcake Papers and used theLarge Scoop to put them into the papers neatly and portioned. Her recipe says it makes 9, and I found this to be exactly correct. It filled the jumbo papers perfectly. I think you could stretch it to 12 by using my White Cupcake Papers.
I used my Offset Spatula to spread the icing, instead of piping the frosting on per usual, I felt like a homemade spread icing was more appropriate for these simple, earthy (to use a Ina term) cupcakes.
The recipe can be found, here, or in the Barefoot Contessa’s Foolproof Cookbook – one of my all time favorites.
Browse all of my favorite Fall Recipes, here >
