Sweet And Crumby

Baking, a Love Story

Pumpkin Insanity Featuring Pumpkin Citrus Cupcakes with Cinnamon and Nutmeg Spiced Buttercream


Lately, I am concerned about my sanity or rather lack there of.  I can’t seem to stop the pumpkin posts. Yes, I know you are done with them and I know I should be done with them but I’m not, and I don’t think I CAN stop.

This photo provided to you by Zoie, my 13 year old daughter.

These soft, citrus-y pumpkin cupcakes with cinnamon and nutmeg spiced butter cream are definitely worth squandering my sanity over. No question about it, but I DO have to wonder….WHY can’t I seem to pull myself AWAY from the pumpkins?! It’s odd at best.

As I ponder these thoughts, I look over at my favorite gongoozler, Sadie, who is sitting close to my feet while I continue my pumpkin baking. My worried eyes meet hers, and I try to convey through my silence that my mental stability is in peril here.

That’s what’s so great about a dog as a therapist. You don’t have to speak aloud your anxieties and concerns…a dog can just read your thoughts, or rather your body language and emotions. Oh, and they’re fee is simply a nice pat on the head or a good scratch. So now I assume that you are beginning to wonder if I am crazy because of my freakish pumpkin obsession or because I think my dog has ESP.  You and me both my friend.

Don't worry folks, the bandana is a momentary lapse in judgement by the silly dog groomer and it came off the second the photo was snapped.

Sadie sighs a deep sigh and looks up at me with her big, brown eyes. I am afraid she is as concerned as I am as she slowly gets up, flops over a bit closer and collapses onto my feet as I continue to measure and sift.  Warm, soft fur soothes my toes and soul.  I inhale the aroma of nutmeg and cinnamon.

Maybe my addiction to everything pumpkin is truly a subconscious affinity for these smells which make me feel like a warm hug has just enveloped me.  I take a deep breath and relax as I look down at Sadie again.  She is now very much asleep and snoring a bit.

Apparently, she is no longer concerned about my mental status and perhaps the spices that fill the air are also causing a chemical reaction in my dog which help her to completely melt into oblivion. I guess it’s possible that I am not totally crazy…well at least in regards to pumpkins…I am not promising sanity in any other arena mind you.

Maybe if you make these citrus-y pumpkin cupcakes, you will have to check your sanity at the door as well because these ARE pumpkin perfection and will most definitely inspire more pumpkin recipes. I’m not sure that statement is a rousing call to make these babies, but then again I’ve always thought sanity is highly over rated.

Pumpkin Citrus Cupcakes
Adapted from Cooking Light Magazine
Makes about 18 cupcakes or one bundt cake:
1 1/2 c. granulated sugar
1/2 c. unsalted butter, softened
3/4 c. egg substitute or 3 eggs
1 t. vanilla extract
1 (15 oz) can pumpkin puree or make your own
3 T. orange juice
2 tsp. orange zest
3 c. sifted cake flour
1 t. baking powder
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1/4 t. ground ginger
1/4 t. ground nutmeg

Cinnamon and Nutmeg Spiced Citrus Butter Cream
(Frosting not from Cooking Light…nothing light about the butter cream.)
1 stick of unsalted butter, barely softened in the microwave about 10 -15 seconds
3 3/4 c. of sifted powdered sugar
1-2 T. orange juice
1/8 t. nutmeg
1/2 t. cinnamon

For the Cake:

Cake: Preheat oven to 350 degrees. Place cupcake liners in 18 spaces of your muffin pan.

To prepare the cake batter, place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg substitute or eggs, one egg at a time, or 1/4 c. at a time, beating well after each addition. Beat in orange juice, orange zest, 1 t. vanilla and pumpkin.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through nutmeg), stirring well with a whisk. Fold flour mixture into pumpkin mixture.  Using a large ice cream scoop, spoon batter into the cupcake liners. Bake at 350 for approximately 20 minutes or until a wooden toothpick comes out clean or the cake is slightly firm when pressed. Cool in pan 10 minutes and then on wire rack. Remove from pan; place on rack and cool completely.

For the butter cream: Beat the butter and powdered sugar together in the bowl of a stand mixer fitted with a paddle attachment on medium, then HIGH.  Add 1 T. juice and spices.  Beat on medium high for about 2 minutes until smooth and creamy.  If your frosting is too thin, add another 1/2 c. of powdered sugar and beat in. You an continue to add powdered sugar until it is firm enough to use as a frosting.  If your frosting is too thick just add one more Tablespoon of the orange juice.

If you want to pipe your frosting onto the cupcakes, use a gallon sized ziploc bag with one corner snipped off about 1/2 inch.  Place coupler inside bag and then tip over the outside of the bag and the coupler.  Screw the round ring over the tip, connecting it with the plastic coupler. My favorite cupcake decorating kit can be found here. I LOVE IT and it really makes beautiful swoops and swirls on your cupcake.

37 thoughts on “Pumpkin Insanity Featuring Pumpkin Citrus Cupcakes with Cinnamon and Nutmeg Spiced Buttercream

  1. I’m so making these! So on board when it comes to being all about the pumpkin!!!! Make more, make more!!!! 8-))

  2. This looks so totally awesome!!! They seem exotic and out of my league but you make them seem so simple!

    Thank you so much 🙂

  3. they look amazing .. to know that u can jazz up pumpkin what a winner!

  4. Um wait. WHO exactly is done with pumpkin?? Because I certainly am NOT. Oh, no. We are just getting started.

    These cupcakes sound amazing! I’ve never paired pumpkin with citrus before but it sounds divine.

  5. Don’t stop! You’re not alone in pumpkin obsession! And quite frankly, I refuse to see it in that way. It’s October, it’s Fall, for two short months I live and breath pumpkins!! Now if you’re posting pumpkins in December, you and I will need to talk 🙂 but for now, keep these amazing recipes coming!! Wow, I do love these cupcakes!! Just in time for Saturday baking!!

  6. I have no problems with all the pumpkin recipes! Every single one looks great!

  7. I’m all for your pumpkin insanity. I’m happy to ride that crazy train with you! These look out of this world! I feel a baking day coming on tomorrow. And I love, love, love the frosting! Mmmmmm! (Also, great pic by your daughter!!!) 🙂

  8. These look great! Love any cupcakes with frosting from Cooking Light!

  9. Dogs in bandanas crack me up. They always have that are you done yet expression on their faces. This would give us an excuse to use the bundt pan. I think we have two, heaven knows why! Looks wonderful.

  10. There’s no such thing as too many pumpkin posts. Keep posting away, and I’ll keep bookmarking your fantastic suggestions!

  11. It’s finally cold here in Utah and I’m ready to fully embrace the pumpkin season and delicious sounding recipes like this. Great job!

  12. darn, that looks delicious. 🙂

  13. I always love the swirled frosting on the cupcake…so elegant and delicious.

  14. Hey.. keep the pumpkin inventions coming. You’re doing a great job with them. These Pumpkin Citrus Cupcakes seem right up my alley.. and they look delicious

  15. No, no, I’m with Kay…keep the pumpkin creations coming! I’m all about them. The flavor combination for these cupcakes sounds divine. I have a similar piping kit and am equally obsessed with mine! I love experimenting with the different tips.

  16. You are out of control – but in the best way possible, m’dear. These look fantastic!

  17. What a delicious recipe. Another pumpkin’s recipe I note on my kitchen notebook. Thank you, photographs are so impressive too! But you dog is the best one, so lovely looking, Bless your dog. Thank you dear Geni, with my love, nia

  18. Nope, haven’t done the pumpkin cupcake recipe yet…I’m in! They sound great and a beautiful topping!

  19. These sound amazing. Pretty much my ideal recipe for fall cupcakes!

  20. citrus and pumpkin sounds like a cool comb.

  21. I can’t say which is more beautiful, gorgeous Sadie or a buttercream-slathered cupcake of pumpkin goodness. Sanity? Schmanity. Highly overrated, if such a thing even exists. Either way I’m quite certain that the best substitute for sanity would be devouring one or ten of those ridiculously tasty looking cupcakes while Sadie stays close at hand to offer absolution should anyone challenge your right to eat them and you have to defend cupcakes/self with any extreme measures. And I’m sure you DO know what I mean.

  22. Don’t stop the pumpkin posts! These are gorgeous cupcakes…I can only imagine how tasty they are! And I love your sweet Sadie, too~

  23. What a gorgeous and beautiful cupcake! Keep these pumpkin recipes coming! I sure do enjoy all of them. 😉

  24. Those pumpkin cupcakes look like perfection… and just in time for Thanksgiving! I might have to squeeze in the time to make these… I love your photos… your dog… the bandana… it’s all good! Happy Thanksgiving!

  25. Yum yum yum! These look so delicious! The bandanna is cute 🙂

  26. These look really, REALLY delicious! …and your pup is SO cute! I like the bandana…

  27. Some great flavors going on with those cupcakes, they look fantastic! Sadie is such a cutie!

  28. Mama Mia, that cup cake looks amazing

  29. That is one gorgeous cupcake!

  30. Yum — bring on the pumpkin recipes! These look great.

  31. Pingback: Pumpkin Orange Cupcakes with Orange Cinnamon Nutmeg Buttermilk Frosting « ingredientsandtruth

  32. These are just gorgeous!! Keep the pumpkin insanity coming, I love it! Thanks for linking up at my pumpkin blog hop!

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