I thought these cupcakes were very good, but I did make a few mistakes (which were fixed). I halfed the recipe and used a mini cupcake pan (plus 2 regular size cupcakes because I had just a bit too much batter for my pan). I baked them for 19 minutes at 350 degrees per the suggestion of another reviewer. I should have taken the mini pan out at maybe 17 minutes because the outside crust was a bit tougher than I would have liked (but it didn't burn). However, the 2 that I baked in the regular size pan were perfect. I followed the recipe almost exactly except I didn't have any cloves or allspice, so I subbed 1/2 teaspoon of apple pie spice. Cupcakes turned out tender with a mild pumpkin flavor. However it really does make a difference to use room temp eggs if you use butter instead of oil. I made the mistake of using them straight from the fridge, and once I mixed the eggs and milk with the sugar-butter, my batter "curdled" and separated (evidently, this happens when you mix cold eggs with room temp ingredients). Instead of throwing it all out, I simply popped the wet ingredient bowl in the microwave for 30 seconds, stirred it again, and it came out perfect. Next time however, I will substitute oil for the butter as other reviewers suggested and probably can bypass this snafu in the future. So here's what I learned:
1. Bake at 350 for 17 min with mini muffin pan or 19 min with regular muffin pan
2. Use room temp eggs, but 30 sec in microwave can fix "curdled" wet ingredients.
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I thought these cupcakes were very good, but I did make a few mistakes (which were fixed). I...