If you know me well, you know how much I love making curd. I’ve made so many variations of curd on this blog that it’s hard to keep track. In fact it was only a few days ago that I shared a recipe for lemon sage curd. I’ve been know to layer it in cheesecake parfaits or serve it on scones. But until last week I had never used it to fill a cupcake.
Oh. My. Goodness. Why did it take me so long to fill cupcakes with curd? I may never go back to basic cupcakes again.
These pumpkin spiced cupcakes include pumpkin puree, orange zest and pumpkin pie spice (my favorite fall ingredient).
The frosting is a basic buttercream made from powdered sugar, orange juice, sugar and pumpkin pie spice. The orange and pumpkin flavors are not subtle here. They’re exactly what you want in a recipe celebrating fall ingredients.
To get my recipe for Pumpkin Spiced Cupcakes with Orange Curd, head over to Safest Choice Eggs!
Tools I Used
(these links go to my Amazon affiliate store)
KitchenAid Classic Stand Mixer
All-Clad Stainless 2-Quart Saucepan
Rubbermaid High Heat Spatula
Microplane Classic Zester/Grater
Farberware 12-Cup Muffin Pan
Ateco Pastry Bag
Wilton Master Tip Set
More Pumpkin Recipes
Savory Simple – Sriracha Maple Pumpkin Seeds
Savory Simple – Pumpkin Bread Pudding
Savory Simple – Baked Pumpkin with Garlic Yogurt Sauce
Bakeaholic Mama – Pumpkin Hummus
Crumb – Pumpkin Cinnamon Buns
I Am Baker – Pumpkin Caramels and Chocolate Pumpkin Cupcakes