October's Cupcake Of The Month: Pumpkin Cupcakes

It's finally starting to feel like autumn now! Well, at least where I live. Last week, we had our first rain of the season, and after so many months of 90+ temperatures, it was really nice to be able to put on a jacket and a scarf. I didn't really appreciate that it rained two days after I washed my car though... but that always happens to me, so I don't really know why I'm surprised anymore.

In other news, I start my volunteer work with Reading Partners tomorrow! It's a program in California, New York, and Washington, D.C. that offers free tutoring to elementary school children who are behind in reading or are reading below grade level. I'm going to be tutoring twice a week, Mondays and Wednesdays, and I'm so excited! I have two students and I'm going to meet both of them this week. I'll only be spending an hour a day though so that means I'll only see each student once a week. But hopefully, my time spent with them will make a small difference. 

Anyway...

These cupcakes came out way better than I expected. They were moist and soft, even after spending a night in the fridge! And they smelled heavenly while they were baking. The cream cheese frosting that I made to go with it paired perfectly too. Sweet cinnamon with a slight tang from the cream cheese, and then this rich spicy goodness from the cake. Mmm... autumn at its finest.

The Ingredients (makes about 2 dozen):

For the cupcakes:

-2 cups flour
-3 tsp baking powder
-2 tsp baking soda
-1/4 tsp salt
-2 tsp pumpkin pie spice
-1 tsp ground cinnamon
-2 cups sugar

-1 1/4 cups plus 1 tbsp vegetable oil

-1 tsp vanilla extract
-2 cups pumpkin puree

-4 eggs

For the frosting:

-16 oz cream cheese, softened
-1/2 cup unsalted butter, softened
-2 cups powdered sugar, or to taste, sifted
-1 tsp vanilla extract
-1 tsp ground cinnamon

The Directions:

1. Preheat the oven to 350 degrees Fahrenheit and line your muffin pan.

2. Sift together the flour, powder, soda, salt, pumpkin spice, and cinnamon and set aside.

3. Combine the oil and sugar in your mixing bowl. Blend in the vanilla and pumpkin. Then the eggs one at a time.

4. Add in the dry ingredients in increments, thoroughly mixing and scraping the bowl between each addition. Fill cupcake liners about 2/3 full and bake for 18 to 20 minutes, or until a toothpick in the center comes out clean. Rotate the pans halfway through to ensure even baking. Allow to cool completely before frosting.

5. Cream the butter and cream cheese until smooth and combined. Mix in the vanilla and then slowly, about a tablespoon at a time, add in the sugar. Then add the cinnamon.

6. Frost cupcakes and garnish.

7. Consume and enjoy!

Almost-Mojito Cupcakes

Who doesn't love the fresh tasting combination of mint and limes? Well, certainly not me, which is why it was no surprise that the mojito would become one of my favorite cocktails as well as the inspiration for my next cupcake.


Unfortunately, I couldn't really taste the rum in the cake or the frosting, which is why I'm calling these Almost-Mojito Cupcakes. But the overall product still came out mighty tasty, if I do say so myself. Plus, I have some leftover cream cheese frosting now that I will probably turn into a mini lime cheesecake within the next few days. Yum.


The Ingredients (makes 1 dozen):
For the cupcakes:
-1 cup milk
-1 cup mint leaves, roughly chopped
-the juice and zest of one lime
-3/4 cup sugar
-5 tsp dark rum
-1 1/4 cups all purpose flour
-3/4 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-1/3 cup vegetable oil
For the frosting:
-8 oz cream cheese, softened
-1 cup powdered sugar or to taste, sifted
-5 tsp dark rum
-2 tsp lime juice
-1/2 the zest of one lime
-limes and mint to garnish (optional)


The Directions:
1. Heat up the milk and mint until hot but not boiling. Take it off the heat and allow to steep for about 15 minutes.

2. Strain the leaves out of the milk, making sure to push on the mint to extract as much oil as possible. Set aside and allow to cool.
3. Preheat oven to 350 degrees Fahrenheit and line your cupcake pan.
4. Whisk lime juice into the milk and set aside for a few minutes to curdle.

5. In your mixing bowl, combine sugar and lime zest and muddle together to infuse the oils into the sugar.

6. In a separate bowl, sift together the flour, baking powder, soda and salt.
7. Add the milk, vegetable oil and rum to the lime sugar and mix thoroughly.
8. Add the dry ingredients to the wet in increments, mixing until just combined and scraping the bowl between each addition. Fill cupcake liners and bake for about 15-20 minutes, or until a toothpick in the center comes out clean. Rotate pan about halfway through to ensure even baking. Allow to cool completely before frosting.

9. Cream the cream cheese and sugar until smooth.
10. Beat in the rum and lime juice until well combined. Mix in the zest until it appears even throughout the frosting. Refrigerate if not using it in less than an hour.

11. Frost the cupcakes and garnish as you please.

12. Consume and enjoy!