Pumpkin Spice Cupcakes
from the Happy Baker
- 1 cup butter, softened
- ¾ cup brown sugar, packed
- ¾ cup white sugar
- 1 ¼ cups fresh roasted pumpkin, pureed
- 3 eggs
- 2 ½ cups flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- ¼ tsp. cloves
- pinch of nutmeg
- ½ cup warm milkPreparation:
Preheat oven to 350*
Line 2 cupcake tins with cupcake liners. Makes 24 cupcakes.
In a large bowl mix together the sugars and butter; mix until light and fluffy. Mix in pumpkin puree until thoroughly combined.
Add the eggs one at a time on low speed of hand mixer; mix until combined.
In a medium sized bowl sift or whisk together the remaining dry ingredients.
Add dry ingredients to the wet mixture. Stir until just combined. Gradually stir in the warm milk.
Spoon into prepared cupcake tins. Bake for 20-22 minutes.
Caramel Cream Cheese Icing & Filling
- ½ cup butter, softened
- 1 8oz. package cream cheese, softened
- 3 cups powdered sugar
- 3 tbsp. caramel liqueurPreparation:
Using a hand mixer; mix the cream cheese and butter together until light & fluffy. Add ½ cup of icing sugar; mix. Add 1 Tbsp. Caramel liqueur; mix. Alternate until you get a smooth and creamy icing.
Fill an icing decorating bag. Using a long round decorating tip insert into the middle of the cupcake and squeeze in icing. Continue filling all the cupcakes. Then ice cupcakes with remaining icing.