Happy Birthday to me. I love baking birthday cakes & cupcakes for friends and families birthdays. but now that everyone knows cooking and baking is “my thing” no one wants to return the favor on my end. I’ve been told they don’t want to disappoint me. And maybe I don’t blame them. I have very strong likes and dislikes… one of these dislikes is cream cheese frosting. I hate it! (and also buttercream thats too buttery, to be honest).
But last year my mom really did try to get me a great cake and even told the bakery that I dislike cream cheese frosting. She assured me of this as I took my first bite. But, it only took that one bite for me to know something was up…that this cake was covered in cream cheese frosting.
I am not going to lie, I was pretty pissed (my sister was not so secretly happy as she loves cream cheese frosting). So this year, I just took matters into my own hands and baked for myself. And then I was able to stick to my ingredient of the week and share the recipe with you!
recipe adapted from Sally’s Baking Addiction
when you don't want to choose between chocolate and vanilla
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 2/3 cup packed dark brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup vanilla soy milk
- 1 teaspoon vanilla extract For the buttercream
- 3 TBSP butter
- 2 cups of powdered sugar
- 3 tbsp vanilla soy milk
- 1 tsp vanilla
- optional: 2 tbsp of Nutella
- Preheat oven to 350 degrees Fahrenheit
- Line a muffin pan with cupcake liners.
- In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Mix until well combined.
- In a medium bowl, whisk the brown sugar and eggs together until combined. 5. Mix in the pumpkin, oil, milk, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Use a spoon or ice cream scoop to add batter into the liners.
- Cook for 18 minutes or until a toothpick comes out clean.
- Cut the room temperature butter into cubes.
- Using a stand mixer or handheld mixer, beat the butter.
- Incorporate some about half of the powdered sugar and half of the mix into the bowl with the butter. Continue to beat until the texture resembles frosting.
- Add the remaining sugar, milk, vanilla and spices to the buttercream.
- If using Nutella, add the Nutella to the bowl.
- Continue to beat the buttercream until all the ingredients are incorporated.
- When the cupcakes are done and have cooled, add the buttercream into a piping bag to pipe frosting on top of the cupcakes.
To make the frosting
What’s your favorite birthday cake? and cream cheese frosting yay or nay?
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2 thoughts on “Pumpkin Cupcakes with Vanilla Chai & Nutella Chai Buttercream”
So cute 🙂