Holy moly, that’s a long title.
These cupcakes are worth every word, though. They deserve it. They’re fluffy, light cupcakes with a creamy, chocolatey, pumpkiny filling and a thick frosting that has a crunch to it. The textures and flavors are very complimentary to each other.
You know what I love about college? All of the new testers I’ve got for my blog. Really, this is good for you guys, too, because it’s not just my word you’re taking. There have been a couple of recipes I just didn’t post because the feedback wasn’t good, so I’m really thankful for all of the new people with opinions. Yeah, it’s kind of a bummer when people don’t like what you’ve made, but it’s all worth it when someone says, “That’s the best cupcake I’ve ever had.” And that’s what happened with these. Someone told me that and it totally made my day. So if you want to have your day made, make these cupcakes.
Anyway, speaking of amazing, I went to a Death Cab for Cutie concert last night. I’m a huge fan and it was an awesome show. If you want to see a band that can perform live, Death Cab is the one to see. I was feelin’ a little starstruck this morning when I listened to them on iTunes. I thought, “How cool is it that I can say I saw them live?” (So cool, if you were wondering.)
I recorded a few videos, but unfortunately, when I uploaded one to YouTube, I realized I was singing way too loud. Ha! But I did still keep it up, if you want to check it out. Ya know, just to prove I was there.😉
P.S. I just want to thank you guys for your kind feedback and support about my vlog. I was really nervous about posting it and you guys made me want to keep doing them. So again, thank you!
Okay, finally…here are the cupcakes I’ve hyped up.
- 3/4 cup unsalted butter (1 1/2 sticks), at room temperature
- 1 cup sugar
- 1 1/2 cups cake flour, sifted
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup milk, at room temperature
- 3/4 teaspoon vanilla extract
- 3 large eggs, at room temperature, separated
- Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with paper cupcake liners.
- In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.
- Add the egg yolks to the creamed butter one at time, waiting for each one to be fully incorporated before adding the next.
- Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is formed. Transfer the batter to a large bowl.
- Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites on high speed, using the whisk attachment, until stiff peaks are formed.
- Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until just incorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan once, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
- Remove the cakes from the oven and cool completely.
1 stick of butter, at room temperature1 3/4 cup loosely packed brown sugar1 1/2 cups powdered sugar1 tablespoon vanilla extract
- Beat butter and brown sugar in the bowl of your electric mixer until completely combined and fluffy, scraping down the sides a few times.
- Add in powdered sugar, beating on low speed and gradually increasing to medium speed.
- Add in vanilla extract and cinnamon.
- Beat frosting for 4-5 minutes on medium-high speed until really creamy and combined.
- Make the cupcakes and let them cool.
- Spoon your ganache into a frosting bag with a skinny piping tip. Stick tip into the top middle of each cupcake and squeeze until it starts spilling out of the top.
- Frost each cupcake.