Pumpkin Cupcakes with Spiced Custard Buttercream

by Julie Vision in the Kitchen

Pumpkin Cupcakes  (Yield ~2.5 dozen)

2/3 cup vegetable shortening

2 2/3 cups sugar

4 eggs

1 15oz can of pumpkin (not pumpkin pie filling)

2/3 cup water

3 1/3 cup four

2 teaspoons baking soda

1 1/2 teaspoons salt

1/2 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon ground cloves

1 teaspoon nutmeg

Spiced Custard Buttercream

1/2 c. butter, softened

3 tablespoons heavy cream (or half and half)

2 tablespoons custard powder*

2 cups powdered sugar

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon nutmeg

Step #1 - Preheat oven to 350* F.

Step #2 - Using an electric mixer, mix together the shortening, sugar, eggs, pumpkin, and water. You will have some lumps of shortening even after the rest the ingredients are well incorporated.

Step #3 - In a separate bowl, mist together the flour, baking soda, baking powder, salt and spices.

Step #4 - Add, one cup at a time, the flour mixture to the pumpkin mixture. Mix until smooth.

Step #5 - Fill cupcake papers 3/4 full with batter.

Step #6 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before icing.

For the icing....

Mix all ingredients with an electric mixer until smooth and fluffy. Add additional cream or powdered sugar to create desired consistency.  If you are piping the icing into tall peaks like I did, you may want to double the recipe.

*This can be hard to find in the United States. I often find it in the imported foods section at my grocery store, or, around Halloween/Thanksgiving, Jell-o makes a custard flavored pudding. I stock up on this when it's on the shelves.