Pumpkin Cupcakes for Autumn

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This is my first Sugar High Friday event (and boy am I cutting it close to the deadline)! When Fanny from Foodbeam announced this month’s cupcake theme, I couldn’t resist. While I actually don’t make many cupcakes as this blog is mostly about cakes after all (though that doesn’t seem to stop me from collecting cupcake wrappers) – I do enjoy the occasional quaint cupcake. I deliberated for a while, but I knew I wanted to use some toffee I recently acquired. I’m also a huge fan of pumpkin baked goods, thus the combination of pumpkin cupcakes with toffee buttercream was born. In case you’re wondering what that subtle shimmer is, it’s edible gold dust.

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After poring through numerous pumpkin bread/cookie/cake recipes, I decided to use the recipe from Williams Sonoma, and all I can say is yuuuuum……This is a flavorful, moist cupcake recipe with the right blend of spices, raisins, walnuts and crystallized ginger if you like, ideal for Halloween cupcakes, as well. The only difference was that I ran out of canola oil so instead of the full cup I used 1/2 cup of oil plus a stick of melted butter. I also added crystallized ginger chunks.

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Click here for Pumpkin Cupcake Recipe

Toffee Buttercream (infamous buttercream recipe adapted from Nick Malgieri/Doree Greenspan)

1 cup granulated sugar
4 large egg whites (1/2 cup)
pinch of salt
3 sticks of unsalted butter at room temperature
1 cup of toffee crumbs
Put the sugar, egg whites and salt in a mixer bowl. Place bowl over a plan of simmering water and stir constantly with a whisk until it feels hot to the touch, or about 3-4 minutes. Remove the bowl from the heat.

Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Cut butter into tablespoon size pieces. Switch to the paddle attachment, and add the butter pieces one at a time, beating until smooth. Halfway through adding the butter, let beat for 5 minutes more. The buttercream should come together. Add the remaining half of butter pieces, one at a time. Let beat a few minutes more, then add in toffee crumbs, beating until just evenly incorporated.

Thanks to Fanny for hosting! Look forward to more Sugar High Friday events!

8 Responses to “Pumpkin Cupcakes for Autumn”

  1. clumbsycookie Says:

    They look so cute, and so Autumn colored! I’m sure they were delicious and your house must have smelled wonderfully!

  2. Sophie Says:

    These are so pretty and festive. The frosting sounds heavenly. The ingredients are perfect together :) .

  3. natalie Says:

    oh wow, these look amazing! i love pumpkin muffins…the frosting would be perfect on them!

  4. Lori Says:

    They look so yum! Drats I missed the deadline again. I was going to do pumpkin cupcakes as well with ginger frosting. bummer.

  5. A person Says:

    Uhm, where’s the pumpkin?

  6. prettytastycakes Says:

    The cupcakes are made with pumpkin puree. You can get the recipe by clicking on the link in \”Pumpkin Cupcake Recipe\”.

  7. Stephani Says:

    so how would you rate these cupcakes? how did they taste? i am thinking about making these for the future in laws this weekend…

    :)

  8. prettytastycakes Says:

    Stephani – I liked these pumpkin cupcakes a lot. And you can always adjust the spices/raisins/nuts, etc. according to your taste. I think they were much yummier than pumpkin cupcakes I’ve bought from bakeries! Also, I am generally a fan of recipes from Williams Sonoma. I hope you’ll try it and let me know how it goes!