I'm excited to have my sister share her favorite seasonal cupcakes with us today, these just scream "Fall". I think it should be a requirement that pumpkin be a part of your daily diet in the months of October-November and these are definitely a delicious way to get your daily pumpkin intake. We don't have canned pumpkin here, which is such a shame, but these will definitely be on my list of things to make when we move back to the states! Until then, enjoy them for me! Thanks for sharing, Janessa!
Cupcakes:
3/4 cup butter softened
2 1/2 cups sugar
3 eggs
1 can (15 ounces) solid-packed pumpkin
2 1/3 cups flour
1 TBS pumpkin pie spice
1 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground ginger
1 cup butter milk (or mix 1 cup of milk with 1 TBS of lemon juice or vinegar)
Frosting:
1 - 8 oz package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners sugar
1 tsp vanilla extract
2 tsp ground cinnamon
cinnamon sugar to sprinkle on top
Preheat oven to 350. Line 24 muffin cups with cupcake liners. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour pie spice, baking powder, cinnamon, salt baking soda and ginger. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill cupcake liners 3/4 full. Bake for 20-25 minutes. Cool completely before frosting cupcakes. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners sugar, vanilla and ground cinnamon. Beat until smooth. Frost cooled cupcakes then sprinkle with sugar cinnamon. Refrigerate leftovers.
*from Taste of Home
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