Confession: I am one of those Pumpkin People. You know the people I’m talking about. The people who, starting October 1st (or, let’s be honest, early September) go pumpkin crazy. PSL’s, pumpkin M&M’s, pumpkin yogurt, pumpkin Oreo’s, pumpkin ice cream, pumpkin scented soap, pumpkin flavored toothpaste… (ok, so that last one might not be real). Everything that can be pumpkin-ized will be pumpkin-ized.
I guess I’ll just have to make them again. Shucks.
The heart and soul of these Pumpkin Biscoff Cupcakes is one of the best pumpkin cake recipes I’ve ever tried. And as you might guess, being one of the Pumpkin People, I’ve tried more than my fair share. The pumpkin flavor is rich, the cinnamon and nutmeg adding an appropriate amount of sultriness. The cake is surprisingly dense for being so soft and moist. It’s probably one of the sturdiest cakes I’ve ever made, but it makes no compromises on moistness (and thank goodness; what good is a non-moist cupcake??). Is that weird to say about a cake, that it’s sturdy? It is, though. Bake them and you’ll know what I mean. If you don’t care what I mean…bake them anyway.
Biscoff frosting makes for a quirky topping for thesePumpkin Biscoff Cupcakes that compliments the pumpkin flavor without competing for attention. We don’t need any attention-mongers here. This is pumpkin’s moment to shine and we’re just lucky to be able to bask in its warm glow.
To more pumpkin moments to come. May there be many.
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup butter, at room temperature
- 1/4 cup Biscoff
- 1 1/2 cups powdered sugar
- 1-3 tablespoons cream (or milk)
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a stand mixer, cream together the pumpkin puree, granulated sugar, brown sugar, and oil. Add the eggs one at a time, mixing well after each addition. With the mixer on low speed, slowly add the flour mixture in two additions, mixing until just incorporated.
- Using a cookie scoop, fill cupcake liners 2/3 of the way full. Bake 18-20 minutes, or until cupcakes are golden and a toothpick inserted into the center of the cupcake tests clean. Allow cupcakes to cool in pan for 10 minutes before transferring to wire racks to cool completely.
- To make the frosting, cream together the butter and cookie butter in the bowl of an electric mixer. Slowly add the powdered sugar. Add vanilla and one tablespoon of cream at a time; beat until light, fluffy, and desired consistency.
- Frost cupcakes when completely cooled.