This is one of my tried and true, favorite, best of the best cupcake recipes. Of course I expect nothing less from Martha Stewart. I paired these with my “best frosting ever” recipe and what we’ve got here is a fucking masterpiece.
After making this frosting for the first time, I became a frosting snob. Completely serious. I thought all frosting was the same….until this one. It’s unbelievable how this frosting comes together. It’s like no frosting I ever experienced before. WOW. Sorry. I get excited easily. But in all honesty, you need to try it once before you tell me I’m crazy.
Recipe courtesy of Martha Stewart
2 C all purpose flour
1 t baking powder
1 t baking soda
1 t coarse salt
1 t cinnamon
1 t ground ginger
1/4 t freshly grated nutmeg
1/4 t allspice
1 C packed light brown sugar
1 C granulated sugar
1 C (2 sticks) melted butter, cooled
4 large eggs
1 can (15 oz.) pumpkin purée
Heat oven to 350. Mix flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice in a medium bowl.
In a separate larger bowl whisk together the eggs, butter and both sugars. Mix in the dry ingredients. Stir until well incorporated. Mix in the pumpkin purée.
Line muffin tins. Fill each cup halfway with batter. Bake for 20 minutes, rotating pans if necessary. Cupcakes are done when a toothpick comes out clean inserted in the middle.
These are the most moist cupcakes I’ve ever made! Must be all that butter….
Best Frosting Ever
3 T flour
1/2 C whole milk
1/2 C granulated sugar
1/2 C butter, softened to room temp. I use unsalted but you can use salted as well.
1/2 t vanilla extract
Heat the flour and milk in a sauce pan over medium low heat. Whisk constantly until thickened. It should look like this:
Now set the pan aside off the heat and let it cool. I usually place a piece of wax paper over the pan to prevent some bug or stray hair landing in it. If you’re in a hurry you can put the pan in the fridge to cool down quicker. The mixture must be completely cool to move to the next step.
Beat the softened butter and sugar on medium speed until sugar is no longer granulated and well incorporated. Fold in the milk & flour mixture and beat for about 5 minutes at medium speed. You’ll see the frosting take on a nice, fluffy texture after a few minutes. Keep beating to obtain perfection! No more than 7 minutes should be necessary. Yum!