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Pumpkin Martini Cupcakes

By September 18, 2016Cupcakes, Recipes

It is Pumpkin Season.

As of September 1st I believe.

(according to Starbucks and the PSL)

I wanted to try a new pumpkin recipe that wasn’t boring and the same old.. blah blah blah.

So… Let’s add Vodka!

I found this recipe in my Booze Cakes cookbook

(lot’s of great recipes by the way… 😉 )

Booze Cakes cookbook

So… let’s get baking

Pumpkin Martini Cupcakes

First, cream together the butter and sugar

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Mix in eggs, one at a time

Pumpkin Martini Cupcakes

This is my homemade Pumpkin Pie Spice mix:

3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl

Pumpkin Martini Cupcakes

Alternate adding milk, and flour ingredients.

vodka

Can’t call them Martini Cupcakes without a little vodka  😉

Pumpkin Martini Cupcakes

I added the alcohol lastly, after the pumpkin puree.

The batter will be dense.

Pumpkin Martini Cupcakes

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Fill cupcake liners with batter.  I like these tulip liners because they peel away easily after baking.

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Bake at 350 F for 20-25 minutes or until a toothpick inserted into cakes comes out clean.

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Cool completely before frosting.

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For the frosting, cream together the butter and cream cheese.

Slowly add the powdered sugar.

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Mix in alcohol lastly.

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Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Top with Roasted Pumpkin Seeds and Orange Sugar

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Cheers!

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes

Pumpkin Martini Cupcakes
Print Recipe
Servings
12 cupcakes
Servings
12 cupcakes
Pumpkin Martini Cupcakes
Print Recipe
Servings
12 cupcakes
Servings
12 cupcakes
Ingredients
Pumpkin Martini Cakes
Spiked Cream Cheese Frosting
Servings: cupcakes
Instructions
Cake
  1. Preheat oven to 350 degrees F. Place cupcake liners in 24 tins. In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. Add eggs, one at a time, beating after each addition. In a seperate bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the butter miture with the milk in three alternating additions. Mix in pumpkin, vanilla, vodka, and triple sec and beat until smooth. Fill pans 3/4 the way full and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
Frosting
  1. In a mixing bowl, beat cream cheese and butter until combined. Beat in powdered sugar slowly. Mix in the vodka and beat until well combined.Frost each cupcake an top with roasted pumpkin seeds if desired.
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