Comments on: pumpkin cupcakes

By: deb

deb — Fri, 06 Nov 2009 03:22:08 +0000

Wendy — I wish I knew. It’s always a huge mess. (Well, if you use a coupler, the tip can stay on the outside of the bag. But the coupler is still a greasy mess.)

By: Wendy

Wendy — Fri, 06 Nov 2009 03:01:24 +0000

Oh my. You’ve done it again. These are insane. You are always my first stop when I am looking for a recipe. And I know your recipe will be so much better than any other version.

One question though. I have been piping my frosting lately, but how do you get the tip out of the bag without making a mess when you’re done?

By: Kelly

Kelly — Mon, 02 Nov 2009 00:39:08 +0000

I made these for a halloween party this weekend, and oh my goodness- they were absolutely delicious. The batter was actually quite spicy from the nutmeg, pepper, and ginger (I always lick the bowl- salmonella be damned!), but that spiciness baked out. The end result was a moist, flavor-packed cake- not too sweet but still sweet enough to give my sweet tooth a fix. The maple cream cheese frosting was also amazing, however the recipe yielded way more than necessary. It wasn’t too bad though- I was able to frost an entire cake the next day with the leftovers! Thanks so much for sharing!

By: cantmakejusteggs

cantmakejusteggs — Sun, 01 Nov 2009 07:52:22 +0000

I just made this recipe as a layer cake in two 9-inch rounds and it’s the most perfect cake I’ve ever worked with. For some reason, I can never get layer cakes to work right… either it’s so moist that I have to bake the crap out of it to get the center done so the side get burnt, or the middle isn’t done enough and is pasty, or the texture is heavy and off. But I could tell even as I was making up the batter that this would be good, and the cake rose so evenly– no water-soaked aluminum strips required! I ended up splitting each layer into two so I could frost three layers in between (a good way to use extra frosting, and why are all of you complaining about EXTRA cream cheese frosting as if this is a problem?) and the layers were so easy so move; they were soft, moist, springy, yet supple. Then I frosted the whole thing, covered the sides in roasted, chopped walnuts, and dusting the top with cinnamon. So awesome. Thanks so much for this recipe! It’s a real winner.

By: cyndi

cyndi — Thu, 29 Oct 2009 21:53:28 +0000

Just made these and they’re amazing!! I, too, dealt with frosting a little on the runny side. They’re currently in the fridge “firming” up. Quick question – since they have cream cheese in the frosting do I need to store them overnight in the fridge? Will this dry them out?

Thanks so much!! I can already tell these are going to be a new favorite :-)

By: Katie from Vermont

Katie from Vermont — Thu, 29 Oct 2009 16:21:20 +0000

I just made these for a friend’s birthday- these are hands down the best cupcakes I’ve ever made- or tasted! I was worried because the batter seemed really thick/almost frothy, but they were SO moist and flavorful. My frosting did come out a bit runny… not sure if maybe I should have beaten it a bit longer… but they were absolutely amazing.
Thanks!

By: Diana

Diana — Mon, 26 Oct 2009 21:10:20 +0000

I just want to thank you for this wonderful recipe! I just made 150 of these for my friend’s wedding. They were so light and fluffy! I had to ditch the cinnamon because of a family member’s allergy to it, but found a great balance with the spices by adding some allspice to the lineup. Also, everyone raved about the cream cheese frosting, but if you don’t like your frosting on the extreme sweet side (as I do not) then I would suggest cutting back a little bit on the powdered sugar.

By: ellissajane

ellissajane — Mon, 26 Oct 2009 21:00:22 +0000

I think I used the wrong pumpkin because not only was my batter bright orange, but the taste just wasn’t that lovely spicy taste I was expecting. Beautiful rise though, I’ll have to see what went wrong. Any brand recommended?

By: Gracie B.

Gracie B. — Fri, 23 Oct 2009 04:09:48 +0000

So I’ve made many of your recipes into cupcakes – the peach ones, the carrot ones – but according to my coworkers, these are the best. Thanks they are lovely!

By: Gracie B.

Gracie B. — Thu, 22 Oct 2009 04:56:49 +0000

Yuuummmmm! I made these to take to a going away party tomorrow. They’re so great. I, too, added some extra spice (a few grinds more of pepper, some shakes of allspice and a good bit more of pumpkin pie spice plus more nutmeg and cinnamon). The frosting is fabulous. I also ahve lots of it leftover. Oh – and a little secret – sprinkle the top with some seasalt, that will intensify the maple flavor.