Day 156 – Delicious Pumpkin Cupcakes

So, yeah.  I know.  Thanksgiving and Christmas are over.  But does that mean I can’t still enjoy a pumpkin dessert now and then?  I hope not. And to prove it, I decided on these Delicious Pumpkin Cupcakes with Honey Cream Cheese Frosting (recipe below from LaLa Cake).

    

The cupcakes are very squishy and very moist. They’re somewhat dense, but not thick.  The have a strong pumpkin flavor, with a nice balance of spicy and sweet.

The frosting is silky smooth and creamy.  It tastes so interesting. It’s a cream cheese frosting first, but then you get that bit of honey. So different, and unexpected from a cream cheese frosting.

    

I’m not quite sure how to feel about these. The first bite, I thought it was really tasty together. But the more I ate, the less certain I was about the honey and the pumpkin. They’re such strong, unique flavors, I’m just not sure how I feel about them together. I think next time I’d add slightly less honey, and see if that helps, cause I love the cream cheese frosting with it!

Note: The minis taste almost identical to the full-sized.

Scoring Sheet:

• Cupcake Taste: 4

• Frosting Taste: 3.5

• Overall Taste: 3.5

• Appearance: 3.5
• Ease of Making: 4
• TOTAL: 18.5

RECIPE

Delicious Pumpkin Cupcakes with Honey Cream Cheese Frosting (recipe from LaLa Cake)

Cupcakes:

• 1 1/4 cup Sifted Cake Flour
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 1/2 Garam Masala (can also use All-spice)
• 1/4 tsp Ground Cloves
• 1/2 tsp Salt
• 2 Eggs
• 3/4 cups Light Brown Sugar
• 1/2 cup Oil
• 1 cup Canned Unsweetened Pumpkin Puree

Frosting:

• 8 oz Softened Cream Cheese
• 1/2 cup Powdered Sugar
• 1/4 cup Honey
• 10 tbsp Softened Butter
• 1 tbsp Vanilla Extract

For directions visit LaLa Cake.

*Tomorrow: Chocolate Chip & Mascarpone Cupcakes*