HALLOWEEN PUMPKIN CARROT CAKE CUPCAKES WITH BUTTERCREAM ICING AND SPRINKLES

3 egg yolks

11/4 cups pumpkin puree

1 teaspoon vanilla

In the bowl of a stand mixer with a paddle attachment beat the butter on medium speed for about 1 minute until it is smooth and light in color. Slowly add the white and brown sugar. Beat for about 4 minutes or until both sugars are fully incorporates and the mixture is light and fluffy. Make sure to stop the mixer and scrape down the sides.

Then add the egg yolks one at a time, making sure to incorporate each. Beat until mixture is thick and pale, about 3 minutes.

Add pumpkin puree and vanilla, beat on medium for 1 minute.

Dry Ingredients

2 1/2 cups all-purpose flour

5 teaspoons baking powder

1 teaspoon baking soda

2 Tablespoons ground cinnamon

1 Tablespoon ginger

1 Tablespoon  ground cardamom

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon allspice

1 teaspoon salt

2 cups grated carrots

Directions

In a separate bowl, combine the flour,  baking powder, baking soda, cinnamon, ginger and cardamom, nutmeg, cloves, allspice and salt. Whisk all dry ingredients, then sift. With the mixer on low, slowly add the mixture to the butter, sugar mixture. Mix until just combined.

Mix for 1 minute until everything is incorporated.

THEN, add 1/3 of the meringue mixture and gently fold in to the batter to lighten it. Add remaining meringue mixture and gently fold, do not stir or beat aggressively. Fold egg whites until you do not see any white in the mixture.

Pour mixture into prepared pans, and fill the cupcake tins almost to the top with batter. Bake at 375 for 15-20 minutes.  or until they test done.

TIP 1

Because the recipe is a little more complicated than a normal recipe, or at least the ones I have used in the past you might want to read Ben Starrs’ original recipe just in case I made a typo.

Also, the cupcake recipe is a little different than the cake so if you are making a cake instead check the recipe first.

TIP 2

Black icing is a bit of a challenge to perfect, I used Wilton black gel food coloring and the color had a lot of dark blue undertones so I evened it out with black sanding sugar. If you have a foolproof method to create true colors using gel dye let me know.

TIP 3

If you do not have the time and don’t want to make homemade cupcakes buy a mix and make those. Then spend an afternoon with your kids or grandkids decorating/eating your own Halloween cupcakes. I am sure they will love them and you will love making memories with them.

How to Decorate Pumpkin Carrot Cake Cupcakes

You can decorate these pumpkin carrot cake cupcakes with whatever frosting you like, when I make the cake I use cream cheese frosting but for these cupcakes, I decided to use my favorite buttercream frosting. Of course I added a few Halloween sprinkles and black sanding sugar.

Where to shop to Halloween baking paraphernalia

I purchased 50 of these sturdy cupcake cups, which could also be used to hold candy and other treats at for $2.99 and I found the sprinkles and sanding sugar at  but you can also find a huge selection at your local grocery store, Walmart and of course Amazon.