The pumpkin for this recipe can be cooked in advance and stored in the refrigerator for a few days or in the freezer for several months. The frosting can also be prepared in advance. Just leave it at room temperature to soften to spreading consistency.
Makes about 18 cupcakes
45 minutes preparation time (including cooking the pumpkin)
20 minutes baking time
for the pumpkin cupcakes:
1 1/2 sticks (12 tablespoons) butter at room temperature
1 1/2 cups granulated sugar
2 teaspoons vanilla
4 eggs at room temperature
2 cups cooked fresh pumpkin (or 1 16-ounce can)
3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
for the frosting:
1 stick butter at room temperature
1 1/2 8-ounce packages cream cheese at room temperature
1 pound confectioners' sugar
5 tablespoons freshly squeezed lemon juice (or more to taste)
Cut the pumpkin in half and clean out the seeds and all that stringy stuff that must have a name, but I don't know it. Separate out the seeds and save them for roasting. Cut the pumpkin a few more times so that the pieces are small enough to fit in a large stock pot. Put an inch or two of water in the bottom of the pot. Cover the pot and bring the water to a boil. Turn it down and let the pumpkin steam until it is soft, about 20 minutes. Remove the pumpkin chunks from the pot and, when they are cool enough to handle, scoop the flesh out of the shell. Keep 2 cups of the pumpkin for this recipe and refrigerate or freeze the rest. This step can be done in advance.
Preheat the oven to 350 degrees. Fill a muffin pan with paper cupcake holders.
In a mixer, beat the butter and sugar together at medium-high speed until fluffy and lighter in color, about 5 to 6 minutes. Add the vanilla and eggs, and mix until combined. Add the pumpkin and mix again.
In a medium-sized bowl, sift together the remaining ingredients and mix them with a whisk. Add the dry ingredients and mix until just combined. Spoon the batter into the cupcake holders. Bake until the cupcakes have risen and a toothpick inserted in the middle comes out clean, about 20 minutes. Remove the cupcakes from the oven and let them cool.
To make the frosting, cream together the butter and cream cheese in a mixer at medium high speed. Sift in the confectioners' sugar and blend it at low speed with the cream cheese mixture. Add the lemon juice and blend again. Taste and add more lemon juice if you like.
When the cupcakes have cooled to room temperature, frost them.