email this pageAfter years of languishing in the shadow of multi-layered, multi-tiered and densely frosted cakes, cupcakes are making a comeback. First called “measure cakes” because the ingredients were measured in cups and baked in teacups, cupcakes were something of a plain Jane convenience food. Measuring was quicker than weighing, and baking in small cups was faster than baking in large pans. But as desserts went, cupcakes weren’t very interesting.
Recently, there has been a surge in the number of bake shops featuring cupcakes and cookbooks filled with cupcake recipes. Traditional cake recipes are being downsized, and home bakers are turning out adorable versions of strawberry cheesecake and carrot cake in serving-size cupcakes. So for Halloween, probably the only American holiday without a special meal or recipe unless you count caramel apples and popcorn balls, we’ve decided to bake some party cupcakes.
Halloween originated as a time to celebrate the end of harvest. But what started as bobbing for apples and fortune telling has become mostly a bonanza for the candy business. More candy is sold at Halloween than Valentine’s Day, Christmas and Easter. At last count, candy corn alone amounted to more than 20 million pounds. We figured a few of those kernels might be exactly right for garnishing our cupcakes.
Made with pumpkin and nuts and gently spiced with cinnamon, our pumpkin cupcakes are finished with a smooth and creamy cream cheese frosting. After a busy night of apple bobbing and trick or treating, anyone would be ready to take off their mask and sit down to a glass of apple cider and one of these cupcake cuties.
Pumpkin Cupcakes with Maple Cream Cheese Icing
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2¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup (1 stick) butter, softened
1 1/3 cups packed brown sugar
2 eggs
1 cup canned pumpkin
¾ cup 2% reduced-fat milk
¾ cup chopped walnuts or pecans
Maple Cream Cheese Icing:
¼ cup (½ stick) butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
½ cup maple syrup
2 teaspoons vanilla extract
2. To prepare cupcakes, sift together flour and next 4 ingredients (flour through cinnamon). Place butter and brown sugar in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin, beating on low speed. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour, beating on low speed. Stir in nuts.
3. Spoon batter into muffin cups, filling each about two-thirds full. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack; remove from pan. Cool completely on wire rack.
4. To prepare icing, place all ingredients in large mixing bowl; beat with mixer on medium speed until smooth. Spread icing onto top of cooled cupcakes. Yield: 24 cupcakes.
"Relish the Holidays," October 2006.
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