Sprinkles Pumpkin Cupcake

Betty gave me a Sprinkles pumpkin cupcake mix to make!  The cupcake mix canister comes with mix and the signature Sprinkles dots.  These cupcakes take a long time to make even though the dry ingredients have already been prepared.

Ingredients for the cupcakes:

1 stick unsalted butter, firm but not cold
1 package of the pumpkin cupcake mix
3 eggs
2/3 cup milk

Ingredients for the cinnamon cream cheese frosting:

8 oz. cold cream cheese
1 stick unsalted butter, firm but not cold
1/8 tsp salt
1/2 tsp cinnamon
3 3/4 cups confectioners’ sugar, sifted
1/2 tsp vanilla

Directions:

1. Preheat an oven to 350°F.  Line a 12-well cupcake pan with paper liners.  Make sure all ingredients are at room temperature, except as noted above.
2. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until light and fluffy, about 2 minutes.  Stop the mixer and scrape down the sides of the bowl.  Add the pumpkin cupcake mix and beat on medium-low speed just until combined, about 30 seconds.  Increase the speed to medium and beat for 2 more minutes.
3. Reduce the speed to medium-low, add the eggs one at a time and beat until incorporated.  Slowly add the milk, allowing each addition to be absorbed before adding more.  Stop the mixer occasionally to scrape down the sides of the bowl.
4. Divide the batter evenly among the cupcake cups.  Bake until the cupcakes just spring back when lightly touched, 30 minutes.  Transfer the pan to a wire rack and let cool for 10 minutes, then transfer the cupcakes to the rack and let cool completely.

While the cupcakes are baking, make the frosting:
1. In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter, salt and cinnamon on medium-low speed until smooth and creamy, 2 to 3 minutes.
2. Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated.  Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream.
3. Add milk, 1 tsp at a time, if frosting does not have a spreadable consistency.

Notes: Let the eggs, milk, and butter come to room temperature before using.  If you do not have an electric mixer or a flat beater, mixing the cupcake batter and frosting will be more difficult.  I used a hand mixer for these cupcakes, and the batter kept getting stuck in the beaters.

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