I never owned a pumpkin cupcakes recipe before. I never made cupcakes either, as coming from a different culture, I never understood what the big deal was about the cupcakes. You will probably laugh, but after trying different flavors and different types of cupcakes, I decided that I am not really a fan of them. For me, all the recipes out there were either too sweet or too artificial.
This weekend, though, I had the honor to be chosen to provide treats for this fun party where we were also invited. After few days of thinking hard and reminding myself to “Never say never”, I decided to give it a try and make some mini cupcakes for the party. I was very nervous about how I was going to accomplish the task, but during the process, I actually discovered that if you make them from scratch and you make them right, cupcakes are actually a lot of fun (duh…) 🙂
As I never owned a recipe for a pumpkin cake or cupcakes, I am not going to take credit for this recipe. You will find me probably boring and uninteresting, but Martha Stewart was the one who inspired me to make these pumpkin cupcakes . I have to tell you that from now on, this is the recipe I will go to when I need a great pumpkin cake batter.
To make the decorations, I used colored fondant and made little orange pumpkins, acorns, orange little roses and lots of autumn leaves. These are some of the leaves I made by mixing 5 different colors of fondant. Aren’t they cute?
The recipe for the cupcakes was pretty easy to put together. You need pumpkin puree which is really easy to find in the stores. I got organic, as I like using as many organic ingredients I can get my hands on.
I used cream cheese frosting, which was also Martha Stewart’s recipe. I loved the perfect balance of sugar in it, not too sweet and extremely delicious.
I chose to make mini cupcakes. As we had many other treats besides these ones, I really wanted all the guests to try a little bit of everything I made.
The cupcakes came out beautifully and I was very pleased with the texture and the taste. Again, not very sweet and very flavorful. There is an abundance of spices in the recipe, like cinnamon, all-spice, nutmeg and a good amount of ginger which makes everything better. The recipe yields for 18 regular cupcakes. Making mini cupcakes, I ended up with more than 50, which was perfect.
I decorated them the next day and sent them over to the party. They were a great success! What do you think?