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Pumpkin Spice Cupcakes
cupcakes |
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1 1/2 cup sugar
3/4 cup(1 1/2sticks)butter softened
3 eggs
1 can (15 oz) solid-packed pumpkin
1 cup buttermilk
3 cups flour
1 Tbsp.Baking Powder
2 tsp. gr. cinnamon
1 1/2tsp. baking soda
1/2 tsp salt
1/3 tsp.gr. allspice
1/4 tsp. gr.nutmeg
1/8 tsp.gr.ginger
Maple Frosting Recipe follows
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1) Preheat oven to 350.0 F.
Line 24 standard (2 1/2-inch) muffin cups with paper baking cups
2) Beat sugar & butter in lg. bowl with electric mixer at med. speed 3 min. or until light & fluffy.
3) combine pumpkin & buttermilk in small bowl; mix well. Combine flour, baking powder, cinnamon,baking sada, salt,allspice, nutmeg & ginger in a medium bowl Alternately add flour mixture & pumpkin mixture to butter mixture, beating well after each addition. Spoon batter into prepared muffin cups filling 2/3rds full
4) Bake 20-22 min. or until toothpick inserted comes out clean
Cool cupcakes in pans 15 min. Remove from pans; cool completely on wire racks
5) Prepare Maple Frosting; pipe or spread over cooled cupcakes.
Makes 2 dozen cupcakes
Maple Frosting
Beat 3/4cup(1 1/2 sticks) softened butter in a lg. bowl with electric mixer until light & fluffy. Add 3 Tbsp. maple syrup & 1/2 tsp. vanilla; beat until well blended. Gradually add 3 1/2 cups powdered sugar, beating until light & fluffy. Add 1 to 2 Tbsp. milk, if necessary to reach desired spreading consistency.
Makes 2 1/2 cups
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Preparation Time: 30min |
Serves: 2 doz. |
| Recipe Origin: United States |
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Submitted by: |
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Mary Linn
Minnesota
United States |
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| This recipe has been viewed 3124 times. |
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