Happy first day of fall, everyone! I cannot think of a better way to celebrate the start of a new season than with these cupcakes. As they bake, your home will be filled with the wonderful, warm smells of the season — or at least pumpkin, cinnamon, ginger, clove and nutmeg. Even those of us who live in climates where the epitome of fall, in all its colorful-foliage and crisp-weather glory, doesn’t ever seem to arrive (at least not until December) can get into the autumnal spirit with a batch of these around to enjoy!
Pumpkin Spice Cupcakes with White Chocolate-Sour Cream Frosting
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking)
Preparation Time: 30-45 minutes (including frosting), plus cooling time
Baking Time: 20 – 22 minutes
Makes: 1 dozen
- 37 grams (1/4 cup plus 2 1/2 teaspoons) Millet Flour
- 37 grams (1/4 cup plus 2 1/2 teaspoons) Garbanzo Fava Bean Flour
- 48 grams (1/4 cup) Potato Starch
- 19 grams (2 tablespoons plus 1 teaspoon) Arrowroot Starch
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Baking Powder
- 2 tablespoons (yes, tablespoons) Pumpkin Pie Spice¹
- 96 grams (1/2 cup) Evaporated Cane Juice
- 122 grams (1/2 cup) canned Pumpkin Purée (not Pumpkin Pie Mix)
- 42 grams (2 tablespoons) Molasses
- 57 grams (1/4 cup) Canola Oil
- 57 grams (1/4 cup) Buttermilk
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
White Chocolate-Sour Cream Frosting:
- 6 ounces White Chocolate², melted
- 57 grams (1/4 cup) cold, unsalted Butter
- 120 grams (1/2 cup) Sour Cream
- 270 grams (2 1/4 cups) Confectioner’s Sugar, sift after measuring
- Pumpkin Pie Spice, for sprinkling
Prepare and Cool Cupcakes:
Preheat oven to 350°. Line muffin tin with a dozen paper liners, set aside.
Place dry ingredients in a large mixing bowl, whisk together until well blended. Mix together wet ingredients (pumpkin purée through vanilla extract) in a separate bowl. Pour the wet mixture into dry ingredients; whisk until smooth and lump-free.
Divide the batter among 12 lined muffin cups (about a scant 1/4 cup in each). Bake for 20 – 22 minutes or until a toothpick comes out clean. Cool for several minutes in the pans before removing to cooling racks.
Make Frosting and Ice Cupcakes:
Once cupcakes are cooled completely, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine white chocolate through butter; blend on medium speed until combined. Add sour cream, beat til well mixed. Add confectioner’s sugar, beat for several minutes, until slightly fluffy. Place frosting in the fridge for about 15 minutes, stirring every couple minutes (to prevent any uneven hardening), or until the frosting is firmed up enough to frost the cupcakes (too firm and it will tear up the cupcakes as you spread it and too soft it will slide off the tops).
Frost cupcakes as desired (I typically divide it amongst the cupcakes and swirl it on using a small, thin spatula – straight or offset). Once frosted, sprinkle tops with a tiny amount of pumpkin pie spice.
Place frosted cupcakes in the refrigerator until frosting is firm before covering with plastic wrap. Allow cupcakes to come to room temp for about 30 minutes before serving.
¹ I use Trader Joe’s pumpkin pie spice — besides the usual ingredients, it also includes some citrus peel and cardamom. Not a huge deal if you can’t find it, just use your favorite blend!
² Avoid using melted white chocolate chips, they tend to be runnier than melted bar-form white chocolate (same deal with any kind of chocolate, but I digress…) and it’ll be very difficult to get the right consistency for the frosting without altering the flavor. I use one by Callebaut, purchased in a 1 pound block from Whole Foods (they hide it by the cheese in “my” store, not down the baking aisle).