Wednesday, August 31, 2011
Cinnamon Pumpkin Cupcakes with Cinnamon Brown Sugar Frosting
I have had these pound cake cupcakes bookmarked since last year when I saw them at mykitchenaddiction.com . I thought the name alone sounded delicious. The pictures made them look even more yummy! I kept seeing them over and over and knew they would be my first "fall" recipe. They really are yummy. The cake is dense, as a pound cake should be. The frosting is so light and fluffy that they are a wonderful combination. Please make these....and be sure to share!
I shared with this beautiful little girl and she gobbled up an entire cupcake up all by herself!
1 Cup Sugar
1/2 Cup Brown Sugar
2 Cups All Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 Cup Milk
3/4 Cup Pumpkin Puree
1 Stick of unsalted Butter, softened.
Add everything to your mixer. All of the ingredients.
Turn your mixer on Medium for 20 minutes....yes 20 minutes. This is a pound cupcake so you need to beat the heck out of it. While your mixture is being beaten to pound cake bliss, preheat your oven to 350 degrees.
After 20 minutes your batter should be nice and smooth.
Distribute into your muffin tin.
Bake for 20 minutes.
Let cool. And time to start the frosting!
1 stick of unsalted butter (8 Tbs. Spoons)
1/3 Cup Brown Sugar
1/2 tsp. Cinnamon
3 Cups Powdered Sugar
3 Tbs. Half and Half
In your stand mixer, add your butter and shortening. Mix until light and fluffy.
Add the brown sugar and cinnamon and mix until combined.
Next, add your powdered sugar and half and half. Start with 1/2 cup of powdered sugar. Add 1 Tbs. of half and half. Continue to add the powdered sugar 1/2 cup at a time and add the half and half when it starts to get too dry. Once all the ingredients are added, let the mixer run for a couple of minutes to let the frosting get nice and fluffy. Once the cupcakes are cool, frost as desired.