This was a recipe that I built up the courage to do an Instagram live a few years ago.
Yes, I finally went live. I faced the giant head-on… What giant? The going “live” giant!
I enjoy writing, taking pictures, and encouraging others, among other things. But doing a “live” video is a little intimidating.
For some of us, going “live” or even a video takes a little more effort, while for others, it just comes naturally. I admire those who just do it! And, they are the most interesting than a very well-planned out, almost perfect/edited video. That would be me, doing a video, editing, starting over God knows how many times, to then not posting anyway. Mind you, nervously, I can give a talk or teach in a room of thousands of people, but just me and the camera, not so much!
Going back to going “live.” What gave me that push? An account on Instagram which we have been keeping in contact, asked if I would want us to do an Instagram Live together. The first thing going through my head….what?!
So, I decided I need to really do this. We were both “live,” and she followed along the baking process of these awesome cupcakes. YES! Nice to have someone alongside you. Especially since her expertise is not baking, and she attempted to bake live, and she did great!
Sometimes, when I am in a position with not too much time to think about it, it is when I do my best. Too much time and I will procrastinate. I’ll keep putting off until I think I’m ready, and that, my friend, leads to never doing it.
The funny thing is, once I do what I hesitated to do, I come to realize it wasn’t that hard. Your mind made it a bigger deal than it really was.
We baked the “Pumpkin Chip Cupcakes with Cinnamon Cream Cheese Frosting” in real-time!
It is simple, and it is perfect for this time of year. The cupcakes are moist and flavorful. You’ll be proud once you are done making this simple recipe, and it will definitely be a crowd-pleaser.
Pumpkin Chip Cupcakes
Ingredients (makes 15-18 cupcakes)
For the Frosting:
Decorations:
Instructions
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Preheat over 325°. Prepare muffin/cupcake pans with 15 liners.
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In a bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves and set aside. This is your flour mixture.
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In another bowl (medium to large), with a hand mixer, cream butter and brown sugar until well combined and creamy (if using a stand mixer, cream the butter and sugar with a paddle attachment).
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Add eggs one at a time until well blended after each addition.
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Add vanilla and pumpkin puree. (It will start to look curdled, but sit tight, it will all come together). Mix until well combined.
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Slowly add approximately a third of the flour mixture and mix until blended. Add about half of the buttermilk and mix until well blended. Scrape sides of the bowl when necessary. Repeat the process until all the flour mixture and milk has been mixed in and well incorporated.
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Add the chocolate chip and stir just until it is well combined.
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Scoop batter with a scooper and pour it into prepared muffin/cupcake pan.
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Bake for 18-22 minutes. (Ovens vary. Check cupcakes at 18 minutes and add time as necessary. Check by inserting a toothpick, it should come out clean and the top of the cupcakes when carefully touched spring back).
Cinnamon Cream Cheese Frosting
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In a medium bowl, beat with a hand mixer the butter until creamy (if using a stand mixer, use whisk attachment).
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Add the cream cheese and mix until well combined and creamy.
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Add the salt and vanilla extract and mix until combined.
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Add the powder sugar, a cup at a time mixing well after each addition.
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Add the cinnamon and mix until well combined and frosting looks whipped and creamy.
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Decorate cupcakes as desired.If piping, place decorating tip into a piping bag, cut ends just enough for the tip to go through. Fill the piping bag and swirl onto the cupcake. Top with sprinkles, mini chocolate chips, cinnamon, or anything you’d like. If using a butter knife or spatula, add frosting to the cupcake and spread to cover the cupcake. You can also top with sprinkles, mini chocolate chips, cinnamon, or anything you’d like. Also, you can just use a small mesh sieve/strainer and sift through some powder sugar, and sprinkle on top.
Note
**If you do not have buttermilk, you can make your own by adding 1 teaspoon of white vinegar to the ½ cup of milk and letting it come to room temperature. It will look curdled, and that is what you want. Regular whole milk will work too.
***For the cream cheese frosting, be sure you use the block and not the whipped or spread, and full-fat, not low-fat. Also, do not let the butter and cream cheese get too soft (almost melted), or you will end up with a frosting that won’t pipe.
Storage and other info:
Cupcakes are at their best the same day they are baked.
Frosted cupcakes can be left out at room temperature for only 3-4 hours due to the cream cheese frosting. Otherwise, put them in an airtight container and place them in the refrigerator. Properly stored frosted cupcakes can be enjoyed for up to 3 days. When ready to enjoy, remove them from the refrigerator and let them come to room temperature, and enjoy. Side note...refrigerated cupcakes tend to get dry.
Leftover frosting can be stored in an airtight container and placed in the refrigerator for 3-5 days. Or you can freeze it for up to 3 months. When ready to enjoy, take it out of the freezer and thaw in the refrigerator overnight, then remove it from the refrigerator and leave it on the counter until it almost comes to room temperature, re-whip, and enjoy. (DO NOT REFREEZE)
Please note… a warm climate will alter your product. Be sure that when cupcakes are sitting out frosted, they are not in an area that is too warm. Otherwise, keep them in the refrigerator in an airtight container and bring them out about 30 minutes prior to serving.