Thursday, November 10, 2011

From Linda Cicero’s Cook’s Column
Perfect Pumpkin Cupcake with Vanilla Bean Butter Cream

For the cupcakes:
1 cup (2 sticks) unsalted butter, room temperature
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
Seeds from 1 vanilla bean, split and scraped

For the vanilla bean butter cream:
8 ounces cream cheese
1 stick unsalted butter
Seeds from 2 vanilla beans, split and scraped
2 teaspoons vanilla
4 cups confectioners’ sugar


After you scrape the seeds from the split vanilla beans, you can put the empty pods into a
container of sugar to make vanilla sugar for another use.
Heat oven to 325 degrees. Line two cupcake tins with paper liners In a saucepan, melt the
butter over medium-low heat and continue to cook, swirling occasionally, until butter turns
golden brown. Skim foam from top. Remove butter from heat, pour into bowl and let cool.
Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl,
whisk together the pumpkin puree, both sugars, eggs, vanilla seeds, vanilla and
brown-butter mixture, Add the flour mixture, and whisk until just combined. Divide batter
evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through,
until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire
racks to cool completely before removing cupcakes. Frost with Vanilla Bean Buttercream.
Makes 24 cupcakes.

To make frosting: Cream butter and cream cheese together. Add vanilla seeds and vanilla
and mix thoroughly. Add confectioners’ sugar one cup at a time and whisk until fluffy.

Per serving: 288 calories (47 percent from fat), 15.3 g fat, (9.3 g saturated fat, 3.9 g monounsaturated fat), 56 mg cholesterol, 2.4 g protein, 36 g carbohydrates, 0.6 g fiber, 130 mg sodium.

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I made these today and they are soo good.
If you like pumpkin try out Linda's Recipe