sarah
Head Chef
- Joined
- Oct 24, 2004
- Messages
- 1,161
I made a batch of these today.Its my favorite pumpkin cake recipe and its always a hit with the family and friends.It tastes sooooooo good.
Pumpkin Cupcakes
1/2 c unsalted butter
1 c firmly packed dark brown sugar
1/3 c white sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
a pinch of salt
1/2 c milk
1 15oz can pumpkin puree/homemade cooked and pureed pumpkin that should be about 1 1/2 c.
1 tsp. vanilla extract
Preheat your oven to 350 degrees. Insert cupcake liners into your muffin tins or grease them.
In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy. Add eggs one by one to the sugar butter mixture. Mix well after each egg.
In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon,ginger, cloves and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix well.
Add the pumpkin puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Caramel Frosting:
1 cup brown sugar
2 tbs butter
2 tbs flour
1/3 c milk
2 tbs honey
one heaping tbs of smooth peanut butter
Mix everything and cook in a pan on medium heat.Boil for 3 minutes.Remove from heat and let cool.Spread on the cupcakes.put a pecan or walnut piece in the middle of the frosting to make it look even prettier.
Enjoy!
Pumpkin Cupcakes
1/2 c unsalted butter
1 c firmly packed dark brown sugar
1/3 c white sugar
2 large eggs, at room temp
2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
a pinch of salt
1/2 c milk
1 15oz can pumpkin puree/homemade cooked and pureed pumpkin that should be about 1 1/2 c.
1 tsp. vanilla extract
Preheat your oven to 350 degrees. Insert cupcake liners into your muffin tins or grease them.
In a large bowl cream together the butter and the sugars with an electric mixer on medium speed until fluffy. Add eggs one by one to the sugar butter mixture. Mix well after each egg.
In a separate bowl, combine the flour, the baking powder, the baking soda, the ground cinnamon,ginger, cloves and salt. Once blended, begin adding the dry ingredients to the wet ingredients a little at a time. Alternate with the milk, stirring after each addition. Mix well.
Add the pumpkin puree and the vanilla extract and beat until smooth. Fill the cupcake liners 1/2 to 3/4 full. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Caramel Frosting:
1 cup brown sugar
2 tbs butter
2 tbs flour
1/3 c milk
2 tbs honey
one heaping tbs of smooth peanut butter
Mix everything and cook in a pan on medium heat.Boil for 3 minutes.Remove from heat and let cool.Spread on the cupcakes.put a pecan or walnut piece in the middle of the frosting to make it look even prettier.
Enjoy!
