Cait's First Cupcake Post: Pumpkin Cupcakes w/ Cream Cheese Frosting

Hello, I'm Cait and I am very excited to share my cupcake experiences with all the people of the internet! For my first post, I wasn't quite as prepared as Sarah so I don't have any action shots : (

I will start by introducing my kitchen appliances - as it seems to be the popular first step.

This is Big Red. 

OK, it doesn't have a name but if it did I am pretty sure that would be it. My mom and I bought this as a joint Christmas present in 2006 because we both always wanted a Kitchen Aid mixer. When it came time for me to move out, my Mom got serious with herself and accepted she never bakes anymore and gave it to me! YAY! Though she still borrows it from time to time for holidays - or bamboozles me into baking whatever it is she needs it for (i.e. 48 cupcakes for my sister's baby shower).

My Fancy New Oven.

You should know I am obsessed with Halloween
and busted out this dish towel 3 weeks ago.

Shannon and I moved into this apartment this past summer. It was newly renovated and the best part of all was new stainless steel appliances! It was pretty cool to be the first one to bake in this oven. 

That is about all as far as my kitchen appliances go. The rest are not as exciting. On to the cupcakes!

Pumpkin Cupcakes with Cream Cheese Frosting

Can you tell this cupcake is frozen?

For my first recipe, I decided to go with the classic pumpkin cupcake. I already mentioned I am obsessed with Halloween so I think it goes without saying that I am also obsessed with fall and everything pumpkin! That is why Shannon and I are having our wedding in October. I have already decided we are having a pumpkin cupcake, I just need to find THE pumpkin cupcake. This one was excellent.

This recipe is adapted from a Martha Stewart recipe. I chose it because it had a wide variety of spices in it and although they say less is more... when it comes to spices, I think MORE is more!

• 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 brown sugar
• 1 cup granulated sugar
• 1 cup unsalted butter, melted and cooled
• 4 large eggs, lightly beaten
• 1 can (15 ounces) pumpkin puree

Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, baking powder, salt and the spices. In another bowl, whisk together the butter, brown sugar, granulated sugar and eggs. Add dry ingredients and whisk until smooth. Then whisk in pumpkin puree.

Line the cupcake pan with liners and fill each about halfway with batter. Bake until tops spring back when touched and a cake tester comes out clean, about 20 to 25 minutes. Rotate the pans if needed. Transfer to wire rack and let cool completely before icing.

Did you know there is an extreme pumpkin shortage this season because of Hurricane Irene? I feel like this happens almost every harvest. I can remember the same thing happening 2 years ago. I was very hard pressed to find canned pumpkin. I searched two stores and then found one single can of Organic Pumpkin Pie Puree for $2.99. I usually don't like to buy the "pumpkin pie" in a can because I like to regulate the sweetness and spices myself.

I also realize I need to buy a sifter. I think the cupcakes turned out fine but I can't help but think what might have been if I had only sifted my ingredients! I had the same problem as Sarah, my cupcakes didn't come up quite as far as they should have (see picture above). Hopefully it is something that comes with practice.  I didn't really have any other problems with this recipe.

Here is the frosting recipe:

• 8 oz. cream cheese, room temperature
• 1/2 cup butter, room temperature
• 3 cups icing sugar, sifted
• 1 tsp. pure vanilla extract

Beat butter and cream cheese until light and fluffy. Add vanilla and sugar.

Just in case you didn't know (because I didn't) icing sugar is the same as confectioners sugar. This frosting recipe was so easy and SO delicious! It wasn't overly sweet, it was just perfect. Shannon opted for his cupcakes to be naked, but I preferred the frosted ones.

Overall, I give this recipe an A. I am sure I will become more critical as I bake more and sample more :)

Thanks for reading! I will have more pictures next time and some shots of Shannon and I enjoying the cupcakes. If you're lucky, maybe even a few shots of some really cute cats!

Any advice for better blogging in the future?