As September shifts from summer to fall, so did our meal. Mama B and I whipped up a summery dinner of cajun-spiced red snapper tacos accompanied with balsamic-roasted squash and zucchini. Dessert, however, ushered us right into fall with pumpkin spice cupcakes. And since I needed dessert to be easily transportable, this baking project turned into a craft project, as well!
Cupcake jars are adorable, making an easy and attractive gift when you're low on creativity. Alternate layering cupcakes with frosting inside of an 8oz. jelly jar, wrap them up with a sweet ribbon, add a pretty label, and ta-da! So cute, it's ridiculous.
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| Can you believe I forgot to take a picture of the finished jars?? Fail. |
Recipe from Smitten Kitchen
1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
Cupcakes:1. Preheat the oven to 350° (175°C). Do NOT line the cupcake pan!
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — about 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Frosting:In a stand mixer beat all the ingredients on medium until fluffy. Spoon frosting into a ziploc baggie and cut off the tip of the bag to make a makeshift frosting piper. This will make the addition of the frosting to the jars infinitely easier. Trust me on this one.
1 stick unsalted butter, room temperature
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin
Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
Cupcakes:1. Preheat the oven to 350° (175°C). Do NOT line the cupcake pan!
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — about 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.
Frosting:In a stand mixer beat all the ingredients on medium until fluffy. Spoon frosting into a ziploc baggie and cut off the tip of the bag to make a makeshift frosting piper. This will make the addition of the frosting to the jars infinitely easier. Trust me on this one.
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