Brace yourselves for a dramatic moment.
I have some sad news to report, something near and dear to my heart is no longer with me…
This was one of those moments where everything was happening in slow mo and I couldn’t seem to move quick enough to save my precious cupcake carrier. Ugh, seriously I’m still upset about this. My cupcake carrier has been through so much with me, it’s been used and abused that’s fo sho. I sent Husband a text immediately after the event and this was his response, verbatim: “We will go buy you an even better set right now. I promise. We will leave as soon as you get home. I know how much you loved that thing.” Umm, talk about true love, right?
We ventured off to Bed Bath and Beyond right when I got home. To say I was dissapointed with the selection s an understatement! I really just wanted the same carrier I have now, but no. Does anyone other have this cupcake carrier?
I don’t know, I hesitated with this one. I was messing with it at the store and every time I took the lid off, the entire tray came with the lid. This could be problematic. I’m thinking that may be once the tray is filled with cupcakes the weight will prevent it from being lifted? Maybe. I mean, do I really want to take that chance though? I think not. The hunt continues, for now. Let me know if you have one that you recommend.
So in loving memory of my beloved cupcake carrier, I’m sharing this fantastic recipe for Pumpkin Cupcakes #basic. Sorry, I couldn’t help myself. Everyone is out of control with this hashtag basic business. Anyways, I converted non-pumpkin lovers with these, so trust me they are worth it. I paired the cupcake with a cinnamon buttercream frosting, perfection!
- 3/4 cup softened butter
- 1 1/4 cup white granulated sugar
- 1 1/4 cup light brown sugar
- 3 large eggs
- 1 can (15 ounces) pumpkin
- 2 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 cup milk + 2 tablespoons of lemon juice*
*Note: The use of 1 cup of milk + 2 tablespoons of lemon juice was in substitution for buttermilk. For every one cup of buttermilk, substitute for one cup of milk plus 2 tablespoons of lemon juice, mix together and allow to sit for 5 minutes before mixing with other ingredients. This little trick has worked for me like a charm!
Cinnamon Buttercream Frosting Ingredients:
- 1/2 cup of butter, softened
- 1/2 cup of butter flavored shortening
- 1 tablespoon of vanilla
- 4 cups of powdered sugar
- 2 teaspoons of ground cinnamon
- 1/4 cup of water*
1. Preheat oven to 350 degrees.
2. In a large bowl, cream butter and granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin.
3. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda, ginger and nutmeg.
4. Add dry ingredients to creamed mixture, alternating with milk+lemon (or buttermilk) and beating well after each addition.
5. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
6. While cupcakes are cooling, mix butter, shortening, vanilla, powdered sugar, cinnamon, and water in an electric mixer. Add more water to make consistency thinner for easier decorating.
7. Once completely cooled, frost cupcakes and enjoy.
Check out some of my other favorite pumpkin recipes: