Chocolate Pumpkin Cupcakes or change to a Cake as shown (adapted from Country Living)
1 1/2 cups Flour
2/3 cups Cocoa
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Vanilla Yogurt
1 cup Canned Pumpkin
2 tsp Vanilla Extract
3/4 cups Butter, softened
1/2 cup Brown Sugar
1 1/2 cups Granulated Sugar
4 large Eggs
Directions
Preheat oven to 325.
Prepare cupcake pan with your fun and festive liners.
In mixer, beat butter and sugars until light and fluffy, about three minutes. Add in eggs, one at a time, until fully incorporated. In a medium bowl, sift the flour, cocoa, baking powder, baking soda, and salt together, set aside. Stir yogurt, pumpkin, and vanilla extract together in a small bowl. Reduce mixer speed to low and alternately beat in the flour and yogurt mixtures in thirds, starting and ending with flour.
Bake for 18-25 minutes, depending on your oven. Remove once toothpick inserted into center comes out clean, or center springs back when touched.
This recipe for Cinnamon Buttercream is divine, I simply excluded the brown sugar. (Because I wanted it to be whiter, not for taste purposes. I am a vain baker like that.)
Ingredients
- 1 cup pumpkin puree
- 1-2 cups powder sugar
- 2 tsp cinnamon
- 1/4tsp all-spice
- 1 1/2 cups heavy cream
Instructions
- Add heavy cream to a stand mixer and whip on med to medium high speed until soft peaks. (usually about 2 minutes)
- While the cream is mixing, place pumpkin puree, cinnamon, and all-spice in a bowl. Stir until combined.
- Once cream is at soft peak stage, add powder sugar in a 1/2 cup at a time. After one cup, turn off mixer. Gently fold in pumpkin puree mixture to cream. If the consistency is not firm enough, add more powder sugar, about a 1/4 cup at a time until you reach desired consistency.
