This blog is a compilation of all me and my husband's favorite recipes. Most are simple and easy to make. Please leave feedback if clarification is needed, if you like adding something else to the recipe, how you do it differently, etc. I would LOVE feedback! And mostly, I just hope you can enjoy eating some yummy food!!

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Saturday, May 16, 2015

Pumpkin Spice Cupcakes

Adapted from Georgetown Cupcakes

2 1/2 cups flour
1 tablespoon baking powder
2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar 
4 eggs
1 (15 oz) can pumpkin puree
2 tablespoons honey  
1/3 cup hot water

Notes / Directions
Preheat oven to 350 and grease or line cupcake pans. Sift together flour, baking powder, cinnamon, allspice, nutmeg, and salt and set aside. In a mixer, cream together butter and sugar for 3-5 minutes. Add eggs one at a time, mixing slowly after each egg. Mix in pumpkin puree and honey. Add 1/3 of the dry ingredients followed by 1/3 of the water. Mix thoroughly. Scrape down bowl as needed. Repeat process 2 more times. Scoop into baking pan and cook for 25-30 minutes. Let cool completely.

Makes 24 cupcakes

8 tablespoons unsalted butter, at room temperature
8 cups powdered sugar
1/2 teaspoon vanilla extract 
12 ounces cream cheese, at room temperature
4 teaspoons cinnamon

Notes / Directions
Beat hard for at least 2 minutes to make it light and fluffy. Generously pipe onto cupcakes.

You will have extra frosting. It is scaled to frost 36 cupcakes and you will only have 24. I recommend making cinnamon rolls to put the extra frosting on top of.

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