We celebrated my beautiful friend, Danielle's birthday last night and I decided to make something pumpkiny, you know since it's FINALLY fall weather here! Pumpkin birthday cupcakes? AWESOME.
They turned out so good and they were really easy to make! The perfect fall treat. Please try this recipe and enjoy--you'll love it!
Ingredients for the cupcakes: *2 1/4 c. all-purpose flour *1 tsp. cinnamon *1/2 tsp. ground nutmeg *1/2 tsp. ground ginger *1/2 tsp. cloves *1/2 tsp. allspice *1/2 tsp. salt *1 Tbsp. baking powder *1/2 tsp. baking soda *1/2 c. unsalted butter, softened *1 c. white sugar *1/3 c. brown sugar *2 eggs, at room temp. *3/4 c. milk *1 c. pumpkin puree
1. Preheat oven to 375 degrees F. Line muffin tins with liners. Sift flour, cinnamon, nutmeg, ginger, cloves, allspice, salt, baking powder & baking soda together in a large bowl. Set aside. 2. Beat 1/2 c. butter and sugars with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add the eggs, one at a time, allowing each to blend into butter mixture before the next. Stir in milk and pumpkin. Stir in flour mixture just until incorporated. Pour into muffin cups. 3. Bake until golden and tops spring back, around 20 mins. Cool in pans, transfer to write rack to complete cooling.
Ingredients for frosting: *1/4 c. unsalted butter, softened *1 8. oz. pack cream cheese, softened *3 c. confectioners sugar *1 tsp. vanilla extract *1 tsp. ground cinnamon
1. Beat cream cheese and butter until smooth. Beat in powdered sugar a little at a time until incorporated. Add vanilla and cinnamon. Beat until fluffy. 2. Pipe frosting on cooled cupcakes.
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