By Victoria Hart Glavin of Tiny New York Kitchen
Show friends and family a ghoulishly good time with fun Creepy Crawly Cupcakes!
Ingredients
Cupcakes:
3 1/4 Cups Unbleached Flour
2 Teaspoons Baking Powder
2 Teaspoons Ground Cinnamon
1 1/2 Teaspoons Ground Cloves
1 Teaspoon Ground Allspice
1 Teaspoon Ground Nutmeg
1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Vegetable Oil
4 Large Eggs (Room Temperature)
1 3/4 Cups Pumpkin Purée
Frosting:
8 Ounces Cream Cheese (Room Temperature)
1/4 Cup Butter (Softened)
1 1/2 Teaspoons Vanilla Extract
1 1/4 Cups Powdered Sugar
Food Coloring (Optional)
Decorations:
Plastic Spiders, Lizards, Skulls, Etc.…
Cupcakes:
In large-size bowl whisk together flour, baking powder spices, baking soda, and kosher salt. Set aside.
In medium-size bowl beat sugar and vegetable oil for 1 minute until sugar is incorporated. Add eggs one at a time beating well after each addition. Add pumpkin purée and beat until just combined. Gradually add flour mixture until just blended.
Fill muffin cups 3/4 full. Place in oven and bake 12 minutes. Rotate pans and continue baking 8 to 10 additional minutes until toothpick inserted comes out clean.
Remove from oven and cool in pans 10 minutes. Remove and cool completely.
Frosting:
In large-size bowl beat cream cheese and butter until smooth. Blend in vanilla. With mixer running gradually add powdered sugar. Beat until smooth and creamy. Add food coloring if you’re using. Cover bowl and place in refrigerator for 30 minutes.
Assemble:
Frost cupcakes with frosting and top with decorations. Place in refrigerator for 1 to 2 hours before serving. Makes 2 Dozen
Prep Time: 60 Minutes
Cook Time: 22 Minutes
Total Time: 82 Minutes
See also: Tiny New York Kitchen: Halloween Cutout Cookies
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”