Pumpkin Cupcake Recipe

Pumpkin Butter Cupcakes

Pumpkin Butter Cupcakes

2 1/4 cup all-purpose flour

1 tbsp Baking Powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp  Organic Cinnamon

1/2 tsp Organic Ginger

1/2 tsp Organic Nutmeg

1/2 cup butter, softened

1 1/3 cups sugar

2 eggs

1 cup Pumpkin Butter or canned pumpkin

3/4 cup milk

3/4 cup chopped walnuts

Brown Sugar Frosting
1/4 cup butter
6 tbsp brown sugar
6 tbsp half-and-half
2 cups powdered sugar
1 tsp Original Double-Strength Vanilla

Directions

Pumpkin Butter Cupcakes
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. In large bowl cream together butter and sugar until light and fluffy; beat in eggs. Blend in pumpkin. Stir in dry ingredients and milk, blending until batter is smooth. Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full. Bake at 375°F/190C for 18 to 22 minutes. Makes 16 cupcakes.

Brown Sugar Frosting
In 2 quart/2 liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes). Frost cupcakes.

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