On Tap Oil & Vinegar Recipe Detail

Spiced Pumpkin Cupcakes

with Cinnamon Vanilla Buttercream Frosting

Cupcakes

Ingredients:

• 2 2/3 cups all purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp fresh grated nutmeg
• 1 tsp salt
• 1 15 oz. can solid pack pumpkin (1 3/4 cups)
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1 cup Extra Virgin Olive Oil
• 4 large eggs

Directions:

Preheat oven to 350°F and line three standard muffin tins with cupcake papers. Sift together flour, baking soda, cinnamon, nutmeg and salt. In separate large bowl, combine pumpkin, sugars and oil. Add eggs one at a time, beating after each addition.

Add flour in three additions to wet ingredients and mix until just combined and no flour can be seen. Fill muffin tins and bake cupcakes 20-25 minutes or until toothpick inserted in center comes out clean.

Makes 36 standard cupcakes.

Cinnamon-Vanilla Buttercream

Ingredients:

• 1 cup granulated sugar
• 4 large egg whites
• 1 tsp cinnamon
• 2 tsp vanilla extract
• 1/4 tsp salt
• 3 sticks unsalted butter
  (cut in 1/2" cubes and brought to room temperature)

Put sugar, egg whites and salt into metal mixing bowl. Place bowl over saucepan of simmering water and stir constantly with whisk until mixture feels very warm to touch (about 3-4 minutes). Remove bowl from heat. Working with whisk attachment or hand mixer, beat meringue on medium speed until it reaches room temperature (about 5 minutes). Add butter cubes one at a time, beating after each addition until smooth. Once all butter is incorporated, add cinnamon and vanilla beating until fully incorporated. Allow cupcakes to cool before frosting.