It is that time of year! Orange and black! Halloween! Pumpkins! And let's be honest, these cupcakes are all about the pumpkin frosting. The cake itself is merely a vehicle for its pumpkiny goodness (not unlike a red velvet cake/cream cheese frosting situation). These cupcakes are perfect for that autumnal feeling you get the moment the air starts getting cooler. They're perfect for Halloween parties. They're perfect for extra tins of pumpkin pie filling after Thanksgiving. They're perfect for the middle of summer when you miss eating pumpkin. I'm not really sure what they're not perfect for...? Maybe February. Don't eat these in February.
Note: This frosting would also be stellar on a spice cake.
You will need:
1 recipe Devil's Food cake batter yielding 24 cupcakes, prepared
1 cup (2 sticks/approx 225g) unsalted butter
4-5 cups icing/powdered sugar (until desired consistency)
1/2 cup pumpkin purree
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1 1/4 tsp cinnamon
Tiny pinch of salt
1. Prepare cupcakes according to recipe instructions. Allow to cool.
2. Create frosting by first creaming the butter using an electric mixer/whisk.
3. Add pumpkin, ginger, nutmeg, cloves, cinnamon, and salt and mix.
4. On a low setting, mix in icing sugar 1 cup at a time.