Someday I’ll be this amazing badass and I’ll make my own pumpkin puree from a REAL pumpkin, even! But for now I will just use the stuff in the can and continue to make these amazingly moist and squishy soft, perfectly spiced and punkinny punkin cupcakes. Punkin.
Get this stuff:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 (15oz) can pumpkin puree (NOT pumpkin pie filling…there’s a difference, homes)
Preheat the oven to 350°. Line cupcake pans with paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice.
In a large bowl, whisk together, brown sugar, white sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in the pumpkin puree. The batter is pretty thick, but don’t worry about it. It’s supposed to be that way. I swear!
Scoop the batter into the liners, filling each about halfway. These puff up nicely. Bake until the tops bounce back when lightly touched, and a poky thing inserted in the center comes out clean, 20 to 25 minutes.
Let them cool completely before adding some cream cheese buttercream frosting. Don’t even think about putting any other type of frosting on them, I won’t hear of it, okay? That’s just retarded and only an idiot would ruin a perfectly good pumpkin cupcake by doing some damn fool thing like putting vanilla frosting on top.
Cupcake Heartbreak 