Harvest Cupcakes
Ingredients
2-1/4 cups all purpose flour, sift before measuring
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter, softened
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup mashed cooked or canned pumpkin
3/4 cup milk
3/4 cup chopped walnuts or pecans
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg into a bowl. Set aside. Cream butter and sugar until light and fluffy, then beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Stir in nuts. Spoon batter into well-greased and floured, or paper-line muffin tins. Fill about 2/3 full.
Bake at 375 degrees F for 25 minutes, or until a wooden toothpick or cake tester inserted in the center comes out clean.
Cool completely before frosting. Highly recommend my Fluffy Caramel Cream Cheese Frosting!
Makes about 2 dozen cupcakes
Fluffy Caramel Cream Cheese Frosting
Ingredients
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 cup purchased thick caramel sauce (in ice cream aisle usually)
1 teason vanilla extract
3-1/2 to 4 cups confectioners' sugar
Beat the cream cheese and butter until smooth and creamy. Add the caramel sauce and vanilla, beat until well blended. Add 3-1/2 cups of confectioners' sugar and beat on low speed until blended. Add more confectioners' sugar if needed for thickness. Increase mixer speed and beat on high speed for 2 minutes.
Makes about 3 cups of frosting, enough for 24 cupcakes
Don't forget to dust with cinnamon or some festive black and orange sprinkles! Yum!
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| Handmade fondant pumpkins! Cute! |
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