Playful cooking : Pumpkin cupcakes

Let’s try sweet this time and make some Pumpkin Cupcakes. While you’re at it, whip up some Cream Cheese frosting and slap it on top.

(you will thank me later).

1/4 cup butter, softened

1/2 cup sugar

1 egg

3/4 cup pumpkin puree

1 teaspoon vanilla extract

1 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/8 teaspoon ground cloves

Frosting:

1/4 cup butter (1/2 stick), softened

8 ounces cream cheese, softened

1 teaspoon vanilla

1 cup powdered sugar

1/2 cup milk

First, preheat your oven to 350°F. We didn’t use cupcake liners, instead I buttered the cupcake pan…but if you want simple, line a 12-cup cupcake pan with paper liners. Or if you want really sweet, line a mini-cupcake pan. The size is perfect for little hands and especially perfect for convincing yourself that you’ve only eaten a few tiny cupcakes…or ten…but who’s counting?

In a large

In a large mixing bowl, or mixer, cream the butter and sugar until light and fluffy.

Beat in the egg.

Then, add the pumpkin puree and vanilla extract.

In another mixing bowl whisk together the flour, baking powder, spices, and salt.

Add the dry ingredients to the wet ingredients, alternating with the addition of the milk.

Stir/Mix to combine, but watch out for your kids getting sneaky with the mixer speeds… Contrary to what a four-year-old thinks, pumpkin is NOT “totally awesome!” when splattered all over your white kitchen.

mixing bowl, or mixer, cream the butter and sugar until light and fluffy.

Pretty..

Spoon the batter into the prepared baking pan. Fill about 3/4 full, or just under the top.