Pumpkin Cupcakes with Bourbon Cream Cheese Frosting

A friend of mine recently volunteered to make and decorate the cake for an old friend’s wedding this christmas. having never decorated a cake before we decided we would venture into the land of buttercream rosettes together. For our first attempt I brought these pumpkin cupcakes (ever the seasonalist) with grand ideas of bourbon cream cheese frosting. Rule No. 1 of cake decorating: cream cheese frosting does not make perfect frosting rosettes. after an hour of frustrating petal floppage Coralie whipped up a new batch of standard butter cream. and suddenly piping perfect frosting roses was not only within our grasp but mere child’s play! perhaps it was all the floppy practice before hand…I really can’t advocate for the taste, I thought it tasted like powdered sugar (gee…i wonder why). Trick for take II: fin the perfect frosting that both pipes beautifully and tastes delicious!
Save the fancy piping tricks for next time, these cupcakes look gorgeous with a sloppy dollop of cream cheese frosting with a subtle hint of bourbon.

I used this recipe with small modifications to the spices

For the Cupcakes
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tbsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground cloves
1 tsp. salt

For the Frosting
1/2 cup (one stick) butter softened
1 8oz package cream cheese
1/2 tsp vanilla extract
1 1/2 tsp bourbon or whiskey
1 lb powdered sugar plus extra if too thin

In the bowl of an electric mixer blend together the pumpkin puree, both sugars and oil. Add the eggs, one at a time, beating well after each addition. Sift together the flour, baking soda, baking powder and spices and add them to the pumpkin mixture in two chunks, stirring until just mixed.
Fill a lined cupcake tin about 3/4 full and bake in a 350 degree until golden and a toothpick comes out clean, 18-20 minutes.
Let cool in the pan for 10 minutes before removing to let cool completely.

To make the frosting blend butter and cream cheese until completely smooth. With the mixer on low slowly add the sugar, scraping down the sides as you go. when fully incorporated add the vanilla and bourbon and increase the speed on the mixer to medium and blend until the frosting is fluffy. If too thin add more sugar 1/4 cup at a time.


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