The Last Pumpkin Cupcake...

Dear Dan,

I am sorry that I ate the last pumpkin cupcake that was meant to be yours.  I know that means that you only had 1 and I had 5, but can you blame me?  The cake was so light, moist, and perfectly spiced and the cream cheese frosting was so melt-in-your-mouth delicious.  Now in my defense... the cupcake was taunting me for 2 whole days under that plastic wrap and I didn't want it to go bad, of course!  I promise I will make it up to you with a pumpkin pie.

Love, Mal

P.S. Good thing we gave the rest of the cupcakes to the neighbors, because you know I would have eaten those, too.



 "Let me out of this plastic wrap!"

Pumpkin Cupcakes
from Marthastewart.com

Makes 18 (I think it makes more like 22 if you fill the cups half way...)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar (I ran out of sugar - I know, that's a bad sign!- so I used more brown sugar instead.)
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

1.Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2.In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3.Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

From Halloween 2004, Special Issue 2004.

Cream Cheese Frosting
from Better Homes and Gardens cookbook (the red and white one, you know you've got it!)

Makes about 4 cups

1/2 cup (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 teaspoons vanilla
5 3/4-6 1/4 cups powdered sugar

1. Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy.  Gradually add 2 cups of the  powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  This frosts the tops and sides of two  8- or 9-inch layers (or, 24 cupcakes). Halve the recipe to frost a 13x9x2-inch cake.  Cover and store frosted cake in the refridgerator. (oops, didn't do that.)