How to make it

  • Buttermilk: 1. Stir ingredients together, set aside.
  • Batter: 1. Mix together flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice and cardamom in a large bowl and set aside. Combine the buttermilk, remaining pumpkin puree, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
  • 2. Spray your babycakes machine and pour about 2 tbsp of batter into each cup (being careful not to overfill) and plug into outlet. Close lid and bake for about 5-7 minutes, or until a wooden toothpick inserted comes out clean. DO NOT PUT CUPCAKE LINERS. Set cupcakes aside on a rack to cool.
  • Frosting: 1. Blend the cream cheese, butter, pumpkin puree and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth. Add the sugar and continue to beat until light and creamy.
  • 2. Add the food coloring and gently stir until the color is uniform. Chill the frosting until ready to ice the cupcakes.
  • 3. To frost I used a small ziplock baggy and cut a small edge off. I frosted in a swirly motion and topped with chocolate and/or crystals!

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