I'm not saying that the following recipe for pumpkin cupcakes with cream cheese icing and pecans is the most delectable thing on the planet. I'm only saying that if John the Baptist knew about these divine treats he would have given up the whole "Wild Honey & Locust" diet real fast. These cupcakes have rapidly become my favorite way to celebrate autumn. I've given them to friends and family and eaten more than I'll divulge here. Alongside butternut squash risotto, they're certain to become one of my fall favorites.
cupcake recipe comes from the never-fail Ina Garten, but I decided to swap her maple frosting for Martha Stewart's cream cheese frosting (because cream cheese frosting is just heavenly). The recipe makes 10 cupcakes, but feel free to double or triple it. :)
Add in one cup of that luscious pumpkin puree. This'll be a bit more than half a can. Be sure you don't accidentally buy pumpkin pie filling, all you need is 100% pumpkin, already blended up and ready to go.
1. Watch half an episode of NCIS.
2. Update your facebook status ("Baking pumpkin cupcakes...who wants one?")
3. Take your dog for a quick walk. Or let him take you on a quick walk.
4. Make the following decadent cream cheese frosting.
Should you choose #4 (which lilrevchef highly recommends), you'll want to keep reading:
I didn't take pictures of this because I seem to be lacking a third arm/hand with which to hold the camera (how does The Pioneer Woman do it?). But you simply go in a swirl design, making circles from the outside of the cupcake and ending at the center. Fear not if it looks imperfect, that how folks will know they're homemade. Plus, pecans cover a multitude of frosting mishaps. Scatter those crunchy pecans on top and you're done! Really gorgeous little autumnal treats.
As a rule, I adhere to the Supremacy of Chocolate for Dessert tenant, but these moist, spicy, sweet cupcakes give chocolate a run for its money.