Source: Kara Haspel-Lind, Kara’s Cupcakes
This recipe was demonstrated for CUESA’s Market to Table program on November 17, 2012.
Makes 24 cupcakes
Cream Cheese Frosting
12 ounces cream cheese, at room temperature
8 ounces butter, at room temperature, cut into pieces
1 tablespoon vanilla extract
2 pounds sifted powdered sugar, or more to taste
1 small Sugar Pie pumpkin
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
⅛ teaspoon nutmeg
1 cup sugar
½ cup vegetable oil
2 large eggs, at room temperature
1. Preheat the oven to 400°F, with 2 oven racks in place.
2. To make the frosting, in a mixer with the paddle attachment, mix the cream cheese for 6 minutes on high speed. Scrape down the bowl. Add the butter in pieces, and mix for about 4 minutes on high speed, until light and fluffy. Scrape down the bowl. Add the vanilla and mix for 30 seconds, being careful not to overbeat. While whipping on low or medium speed, gradually add the powdered sugar in 3 parts. Blend on medium speed for 3 minutes. Do not overbeat the frosting, as it will become runny. Chill immediately.
3. To make the cupcakes, make sure all of your ingredients are at room temperature. Gather cupcake liners, cupcake pans, and an ice cream scoop.
4. Cut the the pumpkin in half and scoop out the seeds. (You can reserve them for roasting.) Place the pumpkin halves down on a lined baking sheet and roast for 25 to 35 minutes, until tender. Let cool, scoop out the flesh, and purée in a blender until smooth.
3. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg in a large bowl, and set aside.
4. In a mixer with the flat beater attachment, cream 1 cup of the pumpkin purée on medium speed. Gradually add the sugar and increase the speed to high. Add the oil and eggs, continuing to mix on medium to high speed for 2 minutes. Beat until light and fluffy, about 3 minutes.
5. With the mixer on medium, add the flour mixture in 3 parts. Mix until incorporated, increasing speed if needed to incorporate more evenly.
6. Line the cupcake pans with the liners. Using an ice cream scoop, fill each liner 90% full with batter. Bake for 20 minutes, or until a toothpick inserted into a cupcake comes out clean or the cupcakes spring back when touched.
7. Let the cupcakes cool to room temperature, then ice them with the cream cheese frosting. Refrigerate or freeze any leftover pumpkin purée for another use.