The fall edition of Mallory’s Kitchen is still in full swing, and leading up to Thanksgiving I’ll (hopefully) be posting lots of fall-inspired recipes. Here’s a killer cupcake recipe that uses the magical properties of pumpkin to make delicious, moist cupcakes with no butter in the cake at all. The frosting is another story.
The batter is bright orange, which is awesome, and it includes a blend of pumpkin spices, shredded carrots, pumpkin, walnuts, and a healthy dose of orange zest. I’d imagine these lil cupcakes are comparatively healthy as well….
I brought them in to work and they were a hit.
Recipe after the jump.
Pumpkin Carrot Cupcakes (adapted from this meals.com recipe)
- 1 cup all-purpose flour
- 1 tsp baking soda
- a dash of nutmeg
- a (small) dash of ginger
- a dash of allspice
- a (small) dash of cloves
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 tsp orange zest
- 8 oz pure pumpkin puree
- 2 large eggs
- 1 1/4 cup grated carrot
- 1/2 cup chopped walnuts
1. Preheat oven to 350º. Line cupcake pan with cupcake papers.
2. Sift together the flour, spices, salt, and baking soda and set aside.
3. In a stand mixer, combine brown sugar and oil, beat well and add orange zest. Add eggs and pumpkin and beat well.
4. Add in flour mixture until just incorporated.
5. Fold in shredded carrots and chopped walnuts with a silicone spatula.
6. Fill cupcake cups 3/4 full and bake for 20-25 minutes.
7. Allow the cupcakes to cool completely before frosting.
Cream Cheese Frosting
For a good cream cheese frosting, you can’t make the mistake of treating it like a buttercream, which I have done until now, because if you do, it will be too sweet. So unlike a buttercream, you add the confectioner’s sugar to taste, not as much for consistency. The final product shouldn’t be as stiff as a buttercream usually will be, which can make transporting the cupcakes a bit more messy than usual, so keep that in mind.
- 4 oz. softened cream cheese
- 2 tbsp softened butter
- 1-2 cups confectioner’s sugar
1. Beat the cream cheese and butter in a stand mixer until well incorporated. Add confectioner’s sugar little by little, beat very well, and taste. Once the taste comes out right, you’re done.
2. Once the cupcakes have cooled completely, add a small dollop of icing and frost them using a method sort of like this. Then add a small piece of chopped walnut, a sprinkle of cinnamon, and ta-da!!!
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