Pumpkin Cupcakes with Cream Cheese Frosting

• Pumpkin Cupcakes with Cream Cheese Frosting

There is a definite chill in the air here, and with the weather unseasonably cool for Atlanta, I find myself missing the Fall Season, my hometown of Portland, Maine....and MOMMA DELANEY!!!! who returns here today with her amazingly delicious Pumpkin Cupcakes, special from her own mother.

Pumpkin Cupcakes

Yield 24-30

Ingredients

4 cage free eggs

2/3 cups water 

1 cup salad or canola oil

1 16oz can of pumpkin

3 1/2 cups flour

2 teaspoons baking soda

3 cups sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

Beat eggs. Add oil, water, and pumpkin and mix "very well," according to Momma. 

Sift flour. Measure and sift together flour, sugar, soda, salt, and spices. Make a well in the center of the dry ingredients and add the pumpkin mixture. Thusly - 

Beat until blended. Bake at 350 for 20-25 minutes. Allow to cool on wire racks. These are perfect and moist as is, or with the addition of the Cream Cheese Frosting. This recipe can also be converted into 2-3 large Pumpkin Loaves. ( Momma is very versatile!)

• Cream Cheese Frosting
• - from Real Simple
• Ingredients 
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
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• Simply beat both ingredients together until creamy - could it be any easier??!! 

Aren't these cupcake liners just perfect for Fall??!!

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

A New England favorite...yes, I am biased :-) but these truly are so scrumptious, so moist, I will admit I consumed 4 in one sitting, as well as the vanilla pudding insides and the frosting (eeeeek!!!!)



If we could please discuss the frosting for one small moment. This recipe, a Martha Stewart-kitchen-goddess-extraordinaire favorite, includes Chocolate Ganache Glaze. Those of you who know me, however, know that I have a strong penchant and therefore bias for Martha's Chocolate Frosting recipe, which is what I chose to adorn my cupcakes with!!!! It simply could not be helped :-) I shall include both toppings and allow you, dear reader, to choose.....



Simple Yellow Cupcakes
Yield 18
350, 15 minutes

1 1/2 cups all-purpose flour, plus more for tins

• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
• 3 large eggs
• 1 cup sugar
• 1 teaspoon pure vanilla extract
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• Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.

Vanilla Cream Filling

Yield 1 1/2 cups

2 large egg yolks

1/4 cup sugar

2 tablespoons plus 1/2 teaspoon cornstarch

Pinch of salt

1 cup whole milk

1/2 teaspoon pure vanilla extract

Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.

Chocolate Ganache Glaze

Yield 1 1/4 cups

2/3 cup heavy cream

6 ounces semisweet chocolate, finely chopped

1 tablespoon light corn syrup

Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.

Martha's Ultimate Chocolate Frosting

(the BEST Chocolate Frosting in all of the world!!!!!!!)

3 1/2 cups confectioners' sugar

• 1 cup cocoa powder
• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup milk, room temperature
• 2 teaspoons pure vanilla extract
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• In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.
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• Boston Cream Pie Cupcakes, Martha's photo
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• Boston Cream Pie Cupcakes, my version :-)
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