I recently saw a recipe for Kahlua cupcakes with pumpkin frosting and thought they got it backwards. It should be the other way around - pumpkin cupcakes with Kahlua frosting, so I came up with this recipe. Several people have mentioned to me that the Martha Stewart recipe for pumpkin cupcakes is a keeper. And I did look at it, but my problem with MS's recipe is that it contains two sticks of butter. In my opinion, that's just unnecessary, anything would taste good with an extra cup of butter.
This recipe makes a dozen cupcakes, which would make an excellent gift. Or eat six and give away six. Where I live outside Washington DC, gourmet cupcakes from specialty shops cost $3 to $5 each.
1 1/3 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
pinch of nutmeg and cloves
1/2 tsp salt
3/4 cup pumpkin puree
1/2 cup sugar
1/2 cup brown sugar
1/2 cup canola oil
2 large eggs
Preheat oven to 350 degrees F.
Whisk dry ingredients in a medium bowl. With an electric mixer in a large bowl, beat pumpkin, sugars and oil. Add eggs one at a time, beating well after each. Add the dry ingredients and mix until just incorporated.
Fill 12 cupcake liners and bake for 20 minutes or until done. Cool completely before frosting.
3 oz cream cheese, room temperature
3 tbsp butter, room temperature
1 tbsp Kahlua
8 oz powdered sugar
Beat together adding more powdered sugar as necessary to desired consistency.
I went a little light on the frosting, but we all liked them that way. Another tip: I bought these pretty little cupcake liners with snowflakes on them (ironically they are from Martha) because I was thinking gift the whole time here. I tried baking them with one and two liners and it didn't make any difference, you couldn't see the pattern on the liner after baking. I added another one after they cooled, but they didn't fit tightly and looked exactly like I just stuck another one on it to cover up the ugly wrapper. Hmm there's got to be an easier way. Any ideas?