Fall is fabulous. It is a time to indulge in all things pumpkin. The great pumpkin shortage of last year required me to stock up on pumpkin puree. No one, however, prepared me for this year's candy corn shortage around here! This weekend I will be hunting some down to try more delicious fall recipes.
I digress because pumpkin puree wasn't even needed for this particular recipe. Luckily, Shipyard Pumpkin Ale is easy to track down. These cupcakes were made for my friend's 30th birthday party, and I did not have any leftovers. The taste is more like a spice cake, and I really liked them paired with the cinnamon frosting. This recipe was posted on Tiny Tyrant's Kitchen last year.
For the cupcakes, you will need:
*2 1/2 cups flour
*1/4 cup cornstarch
*4 teaspoons baking powder
*2 teaspoons pumpkin pie spice
*1 teaspoon cinnamon
*1 cup pumpkin ale
*2 teaspoons pure vanilla extract
*2 sticks salted butter, softened (Add about 1/2 tsp salt if you use unsalted butter)
*2 cups light brown sugar
1. Preheat oven to 325 degrees. Set up cupcake pan with 24 liners.
2. Whisk together flour, cornstarch, baking powder, cinnamon, and pumpkin pie spice. Set aside.
3. In another bowl, beat together butter and brown sugar. Add eggs and vanilla to butter/sugar mixture and beat until well incorporated. Alternately add flour, then beer to butter mixture, beating on low.
4. Pour batter into cupcake liners, about 2/3 full. Bake for 18-20 minutes.
For the cinnamon icing, you will need:
*1 stick salted butter, room temperature
*1/2 block (4 oz.) cream cheese, room temperature (I always use low-fat)
*1 teaspoon pure vanilla extract
*1 teaspoon cinnamon
*3 cups powdered sugar
Please note: I always double icing recipes because I like to frost with the 1M Wilton star tip, and it always requires more frosting. The above ingredients are not doubled, but I recommend it if you are frosting with the 1M or a similar tip.
1. Cream together butter, cream cheese, and vanilla.
2. Add cinnamon then powdered sugar one cup at a time; beat well.
3. Top cupcakes with icing and a light dusting of cinnamon.
4. Store iced cupcakes in refrigerator. Allow them to come to room temperature for serving.