Sweet Sensations' Pumpkin Cupcake
The cinnamon custard filling in this pumpkin cupcake is what sets it apart from every other cupcake you've ever had. Biting into the cupcake is almost like biting into a frosted cream puff. First your teeth sink through a luxurious cream cheese frosting, then there's a slight crust to the cupcake so you get the same subtle crunch as you get with the shell of a cream puff, and then the best part: the satisfyingly cool, creamy custard delicately spiced with cinnamon. The custard doesn't act at all like extra frosting—it's not nearly as sweet—but instead adds another dimension to the cupcake that you don't often encounter.
Sharin measures out all of the ingredients for the pumpkin cake before systematically combining them in the mixer. When she initially bought the bakery, she assumed she would offer one token vanilla/chocolate cupcake, but the bakery had been cupcake-focused in its former life, so she found a solid base of customers who kept wandering in asking for cupcakes. It wasn't too long after opening before she started to develop her own cupcake recipes to give the people what they wanted.
Eggs and Sugar
First, whole eggs are whipped for a few minutes and white sugar is slowly added.
Adding the Fat
A healthy amount of fat is added in the form of canola oil.
Pumpkin Joins the Party
Sharin whisks pumpkin puree with a good amount of orange juice, which gives the cake a hint of fresh citrus flavor, and then adds the mixture to the other wet ingredients.
Finally the dry ingredients (flour, baking powder, baking soda, and spices) are added to the wet. The spice profile in these pumpkin cupcakes is unique: there is no ginger at all, and instead of equal parts cinnamon, nutmeg, and cloves, Sharin chose to feature cinnamon above nutmeg and nutmeg above cloves. But the spices are still in small enough proportion that the pumpkin is allowed to shine as the star of this cake.
The batter ends up a beautiful orange-brown color that screams fall.
Filling the Cups
Each cupcake paper gets filled with an ice cream scoop of batter and baked.
After a few minutes, Sharin pulls the baked cupcakes out of the oven. After they cool, she'll fill them with custard.
Sharin fills roughly half of all of her cupcakes with some form of custard (she says it adds another texture and creaminess and can be the vehicle for an additional flavor). For this cupcake, a basic custard spiced with cinnamon and vanilla is added to a small hollow cut out of the cupcake.
For the frosting, cream cheese and butter are whipped for several minutes in the large Hobart mixer that led Sharin to this bakery.
Powdered Sugar Time
When the cream cheese and butter are light and airy, Sharin adds powdered sugar. After a few bowl scrapedowns, this frosting is ready to go.
This cream cheese frosting is certainly sticky and substantial, but because it's whipped, it's kept from being too dense or gummy.
After replacing the top she cut out of the cupcake, Sharin pipes the cream cheese frosting on top. The Red Velvet and Carrot Cake flavors are also topped with cream cheese frosting while other flavors have either a chocolate ganache or Italian meringue buttercream. Of the cupcakes I tried (let's just say I tried quite a few of them), all had the unmistakeable homey flavor you get from baking from scratch.
A sprinkle of cinnamon is the final step. Sharin said she'll offer these until people get sick of them, which is usually around Thanksgiving. That also happens to be the time she starts offering gingerbread cupcakes.