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Pumpkin Cupcakes with Ginger-Infused Whipped Cream Frosting

October 14th, 2007

Have I got your attention now? My mouth has FULL attention on these cupcakes! These cupcakes are so moist and melt-in-your-mouth! And the frosting, it’s the best frosting I’ve ever made (which I guess isn’t saying that much) but it’s up there on the best I’ve tasted list.

Pumpkin Cupcakes with Ginger-Infused Whipped Cream Frosting

The pumpkin and spices in the cupcake blend so well with the ginger-infused whipped cream. You probably wouldn’t believe that this whipped cream frosting is good, and to be honest, by itself it’s pretty bad. My wife’s face did a 360 when she licked the spoon. I told her, “You have to try it WITH the cupcakes!” Here’s how it should be done:

The Frosting

A year ago I read an article in the Oregonian about flavor-infused whipped cream. I just tucked it away in my memory banks for a rainy day. Today was that day. I whipped out the recipe and got to work. The article/recipe lists a bunch of different flavors you can use, which makes this fun! I decided that the ginger would go really well with the pumpkin and other spices.

Mixing it upBoiling hot!

I boiled the cream and added the flavorings. I cut up a few thin slices of ginger and also threw in two cinnamon sticks for good measure. Next I let it steep for 45 minutes. Then, because I didn’t have enough time, I put the cream on an ice bath and put it in the refrigerator while I worked on the cupcakes. This REALLY cut down the cooling time called for in the recipe so if you’re in a hurry, it’ll do!

The Cupcakes

(Recipe adapted from here, here and Better Homes and Garden’s 2005 Cook Book Spice Cake Recipe)

Ingredients:

  • 2 cups flour
  • 1/2 cup butter
  • 2 eggs
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1 tsp ginger
  • 1 & 1/2 cups packed brown sugar
  • 1/2 cup whole milk (I used whipping cream + skim to make whole)
  • 1 – 15 oz can pumpkin (I used Stahlbush Island Farm “Farmer’s Market” brand Organic Pumpkin)
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger together and mix in a bowl
  3. Beat the butter until “fluffy”
  4. Add the sugar and mix
  5. Add half of the dry mixture, then half the milk, repeat while mixing
  6. Mix in the pumpkin, stirring the sides with a spatula (if you are using an electric mixer).

Dry ingredientsAdding the pumpkingetting the tin’s ready

Now fill about 24 cupcake tins (lined — and I did 12 at a time twice) half-way and bake for about 15 minutes (or until a toothpick comes out clean).

Back to the frosting…

Now take the completely cooled flavor-infused whipping cream out of the fridge and place it in a clean mixer. Add about 4 oz of cream cheese and 3 tablespoons of powdered sugar per cup of whipping cream. Whip the cream until it is fairly thick, so that you can ice the cupcakes with it. Now you’re ready to put it all together.

The finale!

I had a lot of fun with this part. I handed my wife the camera and got to icing. I had to hand-make a piping/icing bag, for the first time ever. I made it way too short and got icing all over my hands, it was really fun though!

Rachel + Keith = True Love

Take a cupcake, fill an icing bag and have fun. That’s my advice. I even made a little R + K in the cupcakes for my wife (I gotta keep her happy)!

Done baking!The icing on the cakeDoin’ good work

I hope you enjoy it!

12 Responses to ' Pumpkin Cupcakes with Ginger-Infused Whipped Cream Frosting '

  • Danae says: [October 16th, 2007 12:38 pm]

    If snowmen pooped, I bet it would look like the frosting on the top of those cupcakes. and I mean that in the nicest way possible. The cupcake liners are cute too 🙂

  • Keith Prickett says: [October 16th, 2007 12:43 pm]

    Thanks Danae! I already went to the store and bought plain jane — white cupcake liners. I thought I might get some comments like that!

  • Danae says: [October 16th, 2007 12:52 pm]

    you should buy the pretty silver ones.
    also if the ice cream sundae plan falls through for the wedding…which it better not….
    we are going to do homemade pies instead, our friend Kurtis offered to bring some. So if the sundaes fall through your more than welcome to experiment/show off your culinary skills and bring pies to the wedding! ha ha

  • Keith Prickett says: [October 16th, 2007 12:56 pm]

    I’ve seem some pretty cool cupcake displays at weddings, that would be pretty cool. Rachel is the pie expert in the family. There is actually a whole blog dedicated to a good friend who is experimenting with cupcakes for their friends wedding. She has the honor of making cupcakes at her friends’ wedding. Link: http://www.cupcakeproject.com/

  • (Sugar-Free*) Applesauce! | Making Banana Pancakes says: [October 17th, 2007 11:38 pm]

    […] If you don’t like my sugar free version, feel free to add sugar here too. I don’t think I need it after all the pumpkin cupcakes! […]

  • Jennifer says: [October 20th, 2007 1:24 am]

    I stumbled upon your blog via ORBLOGS… I have to say that this recipe (and your photos) are mouthwatering. I cannot wait to try it this weekend.

    I’d have never thought of infusing the whipping cream. The possibilities are endless!

  • Fresh-Pumpkin Cookies | Making Banana Pancakes says: [November 2nd, 2007 12:20 am]

    […] noticed the pumpkin recipes on my blog have been pretty popular so I thought I would try another. I’ve been using […]

  • julie chambers says: [April 5th, 2008 12:21 pm]

    I tried to pull up the link for the flavor infused recipe. The Oregonan site came up but not linked to the article. Can you please send it to me? Thanks!

  • Keith Prickett says: [April 5th, 2008 6:45 pm]

    Julie,
    I couldn’t find the recipe on the Oregonian website anymore when I searched just now. Here’s what I did: I boiled the cream and added the flavorings. I cut up a few thin slices of ginger and also threw in two cinnamon sticks for good measure. Next I let it steep for 45 minutes. Then, because I didn’t have enough time, I put the cream on an ice bath and put it in the refrigerator while I worked on the cupcakes. This REALLY cut down the cooling time called for in the recipe so if you’re in a hurry, it’ll do!

  • Tess says: [October 23rd, 2010 6:31 pm]

    your recipe doesn’t say when to put the eggs in. I knew when, but for someone following it to the T, the eggs would be missing when you mix it.
    Plus, 15 minutes isn’t enough bake time, but no problem when you use a toothpick to check them.
    I see from the comments that either no one else noticed it or no one else has tried the recipe and commented about the missing eggs in the steps. Hmmmmm

  • Bonnie says: [November 11th, 2010 4:10 pm]

    Hi Tess….I did notice the eggs missing in the recipe as well, I just didn’t leave a response until now!….

  • Bonnie says: [November 11th, 2010 4:10 pm]

    OH!!!…EGGS ARE MISSING IN THE RECIPE!!!!

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