Reviewed: Oct. 25, 2012

I made these into a pumpkin latte! Made the cake part as indicated. For the foam frosting I cooked 2 egg whites, 3/4 cup sugar, 1/2 tsp clear vanilla extract, and 1/4 cup light corn syrup in a double boiler, stirring constantly for 2 minutes. Remove from heat. Transfer to mixer and whip until stiff peaks. Frost cupcakes. Next I used Chef John's caramel sauce as a drizzle for my latte. So pretty!

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Reviewer:

Karen Scully

Cooking Level: Intermediate

Reviewed: Oct. 23, 2012

Great recipe! I am just starting to experiment with baking from scratch and this was a great recipe to get my feet wet. I used fresh pumpkin instead of canned and it turned out well. Like others said, at first taste the frosting is shockingly sweet, however, the cake itself is not so they compliment each other well.Will definitely make these again!

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Reviewer:

Love2Feed

Reviewed: Oct. 22, 2012

Perfect! A cupcake, that is pumpkin! Light, airy, moist. For High Altitude, add 1/4 c. flour.

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Reviewer:

GinaSue

Reviewed: Oct. 21, 2012

These were fantastic! Fluffier for my cupcakes than my go-to Maine pumpkin bread recipe.

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Reviewer:

Stacie

Cooking Level: Expert

Reviewed: Oct. 20, 2012

I can say that the cake and frosting is delicious and worth 5 stars! I baked the recipe as a whole cake....but then instead of frosting it, I crumbled it up and mixed in about half of the frosting to create cake balls. Coated with dark chocolate and orange colored candy melts to create Halloween Themed Bonbons. Everyone loved them!

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Grumpy's Honeybunch

Cooking Level: Intermediate

Home Town: Richville, New York, USA

Living In: Albany, New York, USA

Reviewed: Oct. 19, 2012

Delicious cupcake!! I didn't use the frosting since I didn't have oranges (for zest). I used a cream cheese frosting. Very good!

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Reviewer:

Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Oct. 17, 2012

My son asked for a pumpkin cake with chocolate chips for his birthday, so I baked this recipe in 9" layers and added 1 cup of semi-sweet morsels to the dry ingredients. It baked in the same amount of time - 30 mins., although the layers didn't look done, they tested clean. The cake frosted very easily. Was exactly what he was hoping for - we liked it a lot!

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Reviewer:

Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

Reviewed: Oct. 16, 2012

Fantastic. These were a huge hit at my office - everyone was thrilled that they were actually pumpkin cupcakes. Light and fluffy like a cake with as much pumpkin flavor as a quick bread.

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Reviewer:

steamincuppaliz

Cooking Level: Expert

Reviewed: Oct. 15, 2012

Everyone LOVED these cupcakes. They were awesome! I didn't use the orange frosting though, so I can't say what that tasted like. I used my own cinnamon cream cheese frosting instead.

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Reviewer:

seminolechick

Reviewed: Oct. 15, 2012

OMG! These cupcakes are absolutely delicious, perfectly spiced and have just the right about of sweetness. I made these using a Texas sized muffin tin. The orange in the icing definitely complimented the cupcake. I piped that over top and then sprinkled a little pumkin pie spice. These were so good that I'll most certainly be making these again - perfect with an ice cold glass of milk or a piping hot cup of tea!

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