Pumpkin pecan cupcakes with 5 spice frosting

I wanted to make something festive for tonight's bake sale, and you can't go wrong with pumpkin in October! I used several recipes from VCTOTW as a loose guide to craft this recipe. The cake is smooth, soft, and tastes like fall. I know, there are a gazillion ingredients, but it really isn't complicated and totally worth it.



Pumpkin pecan cupcakes
1/2 c. whole wheat pastry flour
1/2 c. unbleached flour
1/3 c. heaping cup of pecans
3 tbs. cornstarch
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2/3 c. soymilk + 1/2 tsp. apple cider vinegar
3/4 c. brown sugar, lightly packed
2/3 c. canned pumpkin
1/3 c. canola oil
1 tsp. vanilla extract
1/2 tsp. fresh grated ginger


In a pan over med-low heat, lightly toast the pecans for about 5 minutes, stirring frequently. Set aside and let cool completely.

Preheat oven to 350F. Prepare a 12 cup tin with cupcake liners.

In a food processor, grind the pecans into a fine meal. You can add a couple spoons of your flour to keep things moving. Remember, you want meal, not pecan butter!

Sift together the pecans, flour, cornstarch, baking powder/soda, cinnamon, and salt.

Mix the soy milk and vinegar and set aside. In a large bowl, whisk together the pumpkin, oil, sugar, vanilla, and ginger. Then stir in the soy milk mixture and gently whisk until everything is incorporated. Slowly stir in the dry ingredients and mix until combined.

Pour into your prepared cupcake pan, and bake for 18-20 minutes, or until it passes the toothpick test. Remove cupcakes to a cooling rack and cool completely before frosting.

5 spice frosting
1/3 c. soy milk
1 tbs. cornstarch
1/3 c. shortening, room temp
1/3 c. Better than Cream Cheese
1/2 c. unrefined cane sugar
1 tsp. vanilla extract
1/2 tsp. 5 spice powder
1 tbs. powdered sugar


In a cold saucepan, whisk the cornstarch into the soy milk. Continue to whisk over medium heat until mixture thickens to almost a pudding. Pour into a bowl and let cool to room temperature.

With an electric or stand mixer, beat the shortening and cream cheese together. Add the sugar, vanilla, and 5 spice, and blend for a couple minutes. Add the cooled milk mixture in two parts, letting it whip up fluffy in between, then add the powdered sugar. Continue to beat for a couple more minutes. The frosting should be smooth, with no sugar granules left. Refrigerate until ready to use.

Bonus VCTOTW golden cupcakes with vanilla cooked buttercream and shaved dark chocolate:

2 comments:

Veggie Cookster said...

Your cupcakes are so pretty!!! Great photos. Thanks for sharing the recipes, too! :)

Celine said...

pecans and pumpkin, together at last!