Monday, November 1, 2010

Pumpkin Cupcakes

Ever since fall began, I've been wanting to make something with PUMPKIN. Ooo, I love it. I found this great recipe and I think they turned out so yummy! I think you'll like them too.

1 stick unsalted butter, room temperature
1 c firmly packed dark-brown sugar
1/3 c granulated sugar
2 c cake flour
1 3.4 oz package instant butterscotch pudding
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/4 tsp fresh ground black pepper
2 large eggs
1/4 c milk
1/4 c sour cream
1 tsp vanilla
1 1/4 c canned solid-pack pumpkin

1. Preheat over to 350. Prepare cupcake tin with liners.
2. In large bowl, beat butter and sugars on medium speed until fluffy, about 5 minutes.
3. Sift flour, pudding, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper in medium bowl.
4. Add the eggs one at a time to the large bowl. Alternate adding flour and milk, sour cream, vanilla mixtures, beginning and ending with the flour. Beat in pumpkin until smooth.
5. Fill liners about 3/4 full. Bake until toothpcik inserted into center comes out clean, about 20-25 mintues.
6. Cool cupcakes completely. Make frosting during cooling time.

1 8 oz package cream cheese, softened
1/4 c butter, softened
5 c powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

Mix cream cheese and butter until well blended. Add cinnamon and vanilla - beat well. Slowly add the powdered sugar.




Jesse said...

I love pumpkin things too! I'll have to try these.

Leana and Mark said...

So, you made these for that party we had? I'm not big on pumpkin flavored things, sorry, but Mark LOVED them, I might have to save this recipe for the future:)