Happy Friday! Do you have any weekend baking plans? Thinking about baking with pumpkin? How about you add this recipe to your list? These pumpkin cupcakes are super fluffy and soft. They’re loaded with white chocolate chips and pumpkin spice chocolate cream by Mozart. The frosting is a pumpkin spice white chocolate buttercream… delicious.
If you are a pumpkin lover like me, you should give this liqueur a try. Here is the link so you can read more about this delicious drink. HERE
Also, you can make these cupcakes alcohol-free, just follow the instructions for the cupcake and frosting.
If you haven’t followed me on Instagram yet, you should because I just posted the videos of how to make these delicious spooky treats @pastry_tales
Let’s start with the recipe.
Yield one dozen cupcakes. For a bigger batch, just double the ingredients.
Ingredients
For the cupcakes
1 and 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon pumpkin pie spice
(If you don’t have pumpkin pie spice, make your own: 1 teaspoon ground cinnamon, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg and a pinch of ground ginger, and just use 3/4 teaspoon of this mixture, you can save the rest)
7.5 oz. of pumpkin puree (NOT pumpkin pie filling). This would be the half of an 15 oz. can
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/2 cup vegetable oil
2 large eggs at room temperature
2-3 tablespoons chocolate pumpkin spice liqueur. If you want them to be alcohol-free, just don’t add this part. Do not replace it with any other ingredient.
1/2 cup white chocolate chips
For the frosting
1/2 cup white white chocolate chips
1/2 cup unsalted butter, room temperature
2 and 1/4 cups powdered sugar, sifted
2-3 tablespoons tablespoons pumpkin spice chocolate cream liqueur by Mozart. If you want the frosting to be alcohol-free just replace this with 2-3 tablespoons of cream and also 1 teaspoon vanilla extract.
Directions
For the cupcakes
1.- Preheat oven to 350F. Line your muffin pan with paper liners. Set aside.
2.- In a bowl mix flour, baking soda, baking powder, salt and pumpkin spice or individual spices. Mix with a fork and set aside.
3.- In another bowl and using an electric mixer, mix: pumpkin, granulated sugar, light brown sugar and oil. Add the eggs one at a time, beating well after each addition. With the mixer in low speed, add the dry ingredients and beat until you don’t see any leftover flour. Do not overmix.
4.- Add in white chocolate cream and chips. If you are not using the chocolate cream, just add the chips.
4.- Pour batter into each cupcake liner 3/4 full and bake for 20 minutes or until the edges of the cupcakes are a bit golden brown and a toothpick inserted in the center comes out clean or with a few dry crumbs.
5.- Transfer the pan to a wire rack and let it cool for 5 minutes. Then, transfer the warm cupcakes to a cooling rack and let them cool completely.
For the frosting
1.- Melt chocolate chips in the microwave and let it cool completely.
2.- Beat butter for 2 minutes. Then, add the sifted powdered sugar little by little and mix in medium-high speed. Add in pumpkin spice chocolate cream OR just cream, keep mixing in medium-high speed. Add in cooled melted white chocolate. Mix well until smooth.
If you are not using the pumpkin spice chocolate cream (liqueur) , add the vanilla extract or pumpkin pie spice. Keep mixing until smooth
3.- Frost your cupcakes. I always use a piping bag and a tip. The tip that I used is Wilton 1 M.
4.- Decorate with sprinkles. I used these pumpkins. Click HERE.
Note:
You don’t need to refrigerate these cupcakes. Store them in an airtight container.
