It is a truth universally acknowledged, that a baker in possession of a good oven, must be in want of another cupcake recipe! Of course, this one seems positively autumnal, and it is spring. But I had a special unseasonal request for my pumpkin spice cupcakes.
What about you? Would you make these now, or do you simply refuse to go autumnal in the spring?!
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
3/4 cup + 2 tablespoons (7 fluid ounces) milk
8 tablespoons (4 ounces/113 grams) unsalted butter, softened
1 cup (7 ounces/200 grams) sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup (1/2 15-ounce can) pumpkin puree
* For gluten-free, use 2/3 cup sorghum flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 3/4 teaspoon xanthan gum.
8 tablespoons (4 ounces/113 grams) unsalted butter, room temperature
2 teaspoons vanilla extract
1/8 teaspoon salt
1.25 pounds (20 ounces/567 grams) powdered sugar, unsifted
1 to 3 tablespoons milk