Friday, September 14, 2012

Pumpkin Cupcakes with Cinnamon Brown Sugar Buttercream


With fall quickly approaching I am quite excited about all the pumpkin flavored goodies.  When I saw this recipe I knew it definitely had to go in the rotation and I can't wait to give it a try.
Pumpkin Pound Cake Cupcakes
  • 1 cup sugar
  • 1/2 cup dark brown sugar, packed
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 eggs
  • 1/2 cup milk
  • 3/4 cup pumpkin puree
  • 1 stick unsalted butter, softened
Combine all of the ingredients (yes, I said all of the ingredients) in the bowl of your stand mixer (or just a large mixing bowl if you are brave and have a hand mixer). Beat on medium speed for 20 minutes (that’s why I said you must be brave… or at least energetic).  While the mixer is doing all of the work, preheat the oven to 350°F, line two standard muffin pans with cupcake papers (for 24 cupcakes).   Once the batter is smooth, fill each of the cupcake liners about 2/3 full with batter. Bake the cupcakes for about 20 minutes, until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pans for a few minutes, and then transfer to wire racks to cool completely.

Cinnamon Brown Sugar Buttercream
  • 1 stick unsalted butter, softened
  • 1/4 cup shortening
  • 1/3 cup dark brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 3 cups powdered sugar (varies based on temperature/humidity)
  • 3 tablespoons half and half (varies based on temperature/humidity)
In a large mixer bowl, combine the butter and shortening. Whip together with the whisk attachment until light and fluffy. Add the brown sugar and cinnamon and whisk until well combined.
Gradually add the powdered sugar, 1/2 cup at a time. Alternately add the half and half, whipping the icing on medium-high speed after each addition, until the desired consistency is reached.  Fill a pastry bag with the icing and pipe the icing onto the cupcakes. I used a round tip to pipe spikes and swirls of icing. Top the cupcakes with Halloween candy and a sprinkle of cinnamon, if desired.

Side note - I did see in the comment section where someone used cream cheese in the icing instead of shortening and they said it was great.  I do love cream cheese icing so I sure my icing will be with cream cheese but what ever floats your boat.  I am sure the shortening icing holds up better for piped icing.

Thanks, My Kitchen Addiction

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