The Atlanta Journal-Constitution
AJ DEDIEGO’S PUMPKIN SPICE CUPCAKES
“I love this recipe for the holidays,”said baker AJ DeDiego.“It’s a very easy recipe because it all just goes in one bowl and doesn’t need any special mixing equipment.”He recommends using a 23/4-inch cookie scoop when adding the batter into the cupcake wells so all the cupcakes are the same size. If you need only a dozen cupcakes, you can prepare the entire batter recipe and transfer half to an airtight, freezer-safe container and freeze it for up to two months. Just thaw the batter to room temperature before baking, and remember to cut the frosting recipe in half.
For the batter:
1 3/4 cup (228 grams) cake flour (or 1 1/2 cups allpurpose flour plus 1/4 cup cornstarch)
1 cup (200 grams) granulated sugar 2 teaspoons (8 grams) ground cardamom
1 1/2 teaspoons (6 grams) baking powder 1 teaspoon (4 grams) ground cinnamon
3/4 teaspoon (3 grams) ground nutmeg
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1/4 teaspoon (1 gram) ground cloves
1 cup (240 milliliters) buttermilk
2/3 cup (163 grams) pumpkin puree
1/2 cup (120 milliliters) vegetable oil
2 large eggs, room temperature
2 teaspoons (8 grams) vanilla extract
For the frosting:
1 1/4 pounds (5 sticks, 569 grams) unsalted butter,
softened
1/2 cup (120 milliliters) pure maple syrup 1 tablespoon (13 grams) vanilla extract
5 cups (625 grams) confectioners’ sugar Ground nutmeg, for dusting tops of cupcakes
Heat the oven to 350 degrees. Line 2 cupcake tins with
paper liners.
In a large bowl, add the cake flour, sugar, cardamom, baking powder, cinnamon, nutmeg, baking soda, salt and cloves. Whisk until well combined.
To a separate bowl or large liquid measuring cup, add the buttermilk, pumpkin, oil, eggs and vanilla. Whisk by hand until smooth, then add the liquid mixture to the dry mixture and whisk until smooth again.
Fill each cupcake liner about two-thirds of the way full, then bake 15 to 17 minutes, until the tops spring back when lightly touched. Allow to cool completely.
Make the frosting: Add the butter to the bowl of a stand mixer affixed with the paddle attachment. Mix on medium speed for 2 minutes. Add the maple syrup and vanilla and mix on medium until smooth. Scrape the bowl with a spatula, then add the confectioners’ sugar and mix on the lowest speed until combined, then turn the speed to medium and mix for 1 minute, until light and fluffy.
Pipe or spread the frosting on the cooled cupcakes and dust lightly with nutmeg. Store in an airtight container at room temperature for up to 3 days.
Makes 24 frosted cupcakes.
Per cupcake: 409 calories (percent of calories from fat, 53), 2 grams protein, 47 grams carbohydrates, 38 grams total sugars, trace fiber, 25 grams total fat (13 grams saturated), 67 milligrams cholesterol, 119 milligrams sodium.