Pumpkin Spice Cupcakes
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 eggs
- room temperature
- 3/4 cup milk
- 1 cup pumpkin puree
- Cinnamon Cream Cheese Frosting
- 1 (8 ounce) package cream cheese
- 1/4 cup butter
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Level of difficulty Average
Preparation time 25mins
Cooking time 25mins
Cost Average budget
Preheat an oven to 375, line 24 muffin cups with liners
Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
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Chef Tips and Tricks
All you need is 3 main ingredients to make this Chocolate Strawberry Braid for dessert tonight!
- 7-9 medium-sized strawberries
- 1 puff pastry
- 1 chocolate bar
- 1 egg yolk
- Almond slivers
- Powdered sugar
- Preheat oven to 350°F.
- Cut the strawberries into halves.
- Dust some flour on a flat surface and spread your puff pastry out on top, smoothing it into a rectangle shape if necessary.
- Place the bar of chocolate in the center, then top with a layer of strawberry halves.
- Using a pizza cutter or a knife, slice the edges of the puff pastry into strips that can be wrapped over the chocolate and strawberries. Starting with the flap at the top, fold over each strip in a slightly diagonal direction so that they resemble a braid.
- Brush the braid with a beaten egg yolk so that it covers the entire visible surface.
- Sprinkle almond slivers on top.
- Bake for 20-22 minutes.
- Give the braid a few minutes to cool down, then cover with a dusting of powdered sugar.
- Serve and enjoy!