New Recipe
I have kept myself busy this weekend with baking and cleaning/organizing. I tried a new cupcake recipe -- definitely a keeper and one that I'm only going to make when we are planning a social activity. This recipe is too dangerous to my hips to make it without sharing them! I was browsing the Taste of Home website recipes this weekend trying to decide what to make to take to our friend's house for dessert. This recipe stood out to me -- mostly because I haven't tasted anything with pumpkin in it that I didn't like! They were definitely a hit with our friends and with Jaelyn. See below for the recipe.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
24 servings Prep: 25 min. Bake: 20 min. + cooling
Ingredients
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2 1/3 cups all-purpose flour
1 Tbsp 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 buttermilk
Frosting:
1 pkg (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 tsp vanilla extract
2 tsp ground cinnamon
Directions:
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 alternating with buttermilk, beating well after each addition.
Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla, and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Pumpkin Spice Cupcakes with Cream Cheese Frosting
24 servings Prep: 25 min. Bake: 20 min. + cooling
Ingredients
3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2 1/3 cups all-purpose flour
1 Tbsp 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 buttermilk
Frosting:
1 pkg (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 tsp vanilla extract
2 tsp ground cinnamon
Directions:
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 alternating with buttermilk, beating well after each addition.
Fill paper-lined muffin cups three-fourths full. Bake at 350 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla, and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
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