Easy to make and perfect for fall (and a tea party, in this case), I have a twist on my classic vanilla cupcake for you – Vanilla Pumpkin Spice Cupcakes.
Add more or less pumpkin spice to your taste and top with vanilla buttercream or icing of your choice. I used vanilla under the fondant tablecloths, but if you’re serving these without covering in fondant, I’m thinking maple cream cheese icing would also be nice. More on how I made the tea party toppers in an upcoming post. Update – Here is the post along with a recipe for marshmallow fondant.
Happy baking in the meantime!
p.s. If you’re here looking for the Raspberry Ice KitchenAid Mixer Giveaway (I shared the wrong link on Facebook today), here it is!
- 1 cup unsalted butter, at room temperature
- 1 2/3 cups granulated sugar
- 4 eggs
- 1 Tbsp vanilla extract
- 1 Tbsp pumpkin spice*
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cups buttermilk
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- In a mixer bowl fitted with a paddle attachment, beat butter with sugar until light and fluffy (a few minutes).
- Beat in eggs, one at a time, beating well after each addition.
- Beat in vanilla and then pumpkin spice.
- Whisk together flour, baking powder, baking soda and salt.
- Stir dry mixture into wet (butter) mixture alternately with buttermilk, making 3 additions of dry ingredients and 3 of buttermilk.
- Using an ice cream scoop or 1/4 cup measurer, scoop batter into a muffin tin lined with cupcake liners.
- Bake for approximately 15-20 minutes, until cake tester (toothpicks or skewers work well too), inserted in centre comes out clean.
- Let cool in muffin tins for about 5 minutes, then remove and let cool completely before adding icing.
- *Note about pumpkin spice - Pumpkin pie spice is generally available in the grocery store. It is an already made mixture of cinnamon, ginger and nutmeg. If you'd like to substitute for this recipe, use 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg.