A foodie friend, @DanSeidman just brought to my attention an article by Buzzfeed, illuminating that the canned pumpkin we’ve been making our pies and sweets with all holiday season is most likely butternut squash. Which I am really indifferent to because…meh…it tastes great. Also, pumpkin is a squash anyways so… Apparently pumpkins are not the most flavorful squash to cook with so brands often use other varietals instead. And I suppose pumpkin pie sounds better than squash pie. Anyways, there’s some insider info for you. We’ve all been living a delicious lie!!!
In any event—pumpkin or butternut—the end product is delicious. These are certainly the most moist and flavorful cupcakes I’ve ever made, some of the best I’ve ever had! I wish I could take all the credit but I adapted the recipe from Yammie’s Noshery with a few adjustments. I opted to use Sweet Revenge’s Coconut Sugar because I love the rich flavor and it’s a healthier option. I also played around with the spices adding in garam masala and Sweet is the Spice Sweet and Salty Surrender; it really lends a spiced, sweet and subtly salty element to the flavor of the cupcakes. The scent while they bake is incredible; the subtle aromatics associated with fall wafting through your home.
The salted caramel buttercream I made up in the moment, as is the case with most of the recipes you’ll come across on my blog. I used less sugar than a traditional recipe so the butter flavor comes through a bit more, but I have an aversion to overly sweet frosting. I whipped some of my salted caramel sauce into mixture and you can find the recipe for that here!
I also feel like I can start to say I’m becoming quite the decent (novice) baker! I’ve come a long way from destroying pies, ruining cakes, and crying in a smoky kitchen. Have any baking recipes you think I should try to tackle next? I’m feeling bold and daring. Leave a comment below!
- For the Cupcakes
- 1 cup pumpkin (aka squash) puree
- 2 eggs
- ½ cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup coconut sugar or brown sugar
- 1 cup all purpose flour
- 1 Tbsp. Sweet is the Spice Sweet and Salty Surrender
- ¾ tsp. baking soda
- ½ tsp. ground cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. garam masala
- ¼ tsp. ground ginger
- For the Frosting
- ½ cup (1 stick) of unsalted butter, room temperature
- ½ cup Heavy Cream
- 1 ½ cups powdered sugar
- 1/3 cup salted caramel
- 2/3 cups chopped walnuts, optional
- Make the Cupcakes
- Preheat oven to 375ºF.
- Place cupcake liners in a muffin tin.
- Mix the pumpkin, eggs, oil, vanilla, and sugar.
- In a separate bowl mix flour, Sweet is the Spice, baking soda, cinnamon, nutmeg, ginger, and garam masala.
- Add dry ingredients to the pumpkin mixture, mixing just until blended.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Make the Frosting
- Mix butter until smooth.
- Add in cream and mix until it thickens.
- Slowly add in caramel sauce and powdered sugar, mixing to combine.
- Allow cupcakes to cool completely before frosting. You can sprinkle a bit more Sweet is the Spice Sweet and Salty Surrender on top along with some chopped walnuts if desired.