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Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosting

I know it's been awhile since I posted anything new, but I have an excuse.

More like a good reason. 

I've been going through the process of getting my realtors license.
Now that I've passed the test, woop woop, and found a home, 
Coldwell Bankers RPM in Bryant, AR., I am determined to get back with it. 

It's still a tad busy right now, so I wanted to share with you an oldie, but a goody.


These cupcakes are awesome.

I also wanted to mention that I did get the cupcake recipe from i am baker, so kudos to her.

Linked with Weekend Potluck and Foodie Friday.

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Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosing

1 1/2 cups Flour
2/3 cups Cocoa
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 cup Vanilla Yogurt
1 cup Canned Pumpkin
2 tsp Vanilla Extract
3/4 cups Butter, softened
1/2 cup Brown Sugar
1 1/2 cups Granulated Sugar
4 large eggs


Preheat oven to 325*


Prepare cupcake pan with your fun and festive liners. 


In mixer, beat butter and sugars until light and fluffy, about three minutes. Add in eggs, one at a time, until fully incorporated.

In a medium bowl, sift the flour, cocoa, baking powder, baking soda, and salt together, set aside.

Stir yogurt, pumpkin, and vanilla extract together in a small bowl. Reduce mixer speed to low and alternately beat in the flour and yogurt mixtures in thirds, starting and ending with flour.

Bake for 18-25 minutes, depending on your oven. Remove once toothpick inserted into center comes out clean, or center springs back when touched.



CINNAMON BUTTERCREAM FROSTING

1/2 cup butter, softened 
1/4 cup brown sugar, packed 
1/2 tsp cinnamon 
2 1/2-3 cups powdered sugar 
1 tsp vanilla
2-3 tbsp of heavy cream (or half and half)

Beat butter, brown sugar, vanilla and cinnamon until fluffy. Gradually add powdered sugar, a little at a time, alternating with cream; beating until desired consistency. 

I wanted to share my thoughts on the frosting. Here's the deal.
It tasted wonderful,,,but,,,,personally, I did not like the gritty texture that the
brown sugar gave it.
Don't get me wrong, it wasn't bad, and no one else said anything about it,
but I would have preferred it smoother.
So, I was talking to my sister Leah about it, and she had a great idea.
Instead of brown sugar, just use all powdered sugar and add about a tablespoon of molasses, then adjust your cream accordingly.
If you don't have molasses, go ahead and try it with the brown sugar, or it would still be good with just powdered sugar. The real star is the cinnamon.

4 comments:

  1. These cupcakes look decadent and wonderful! I want to give these a try!!
    Blessings,
    Leslie

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  3. Andrea,
    Congratulations on your new career!

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    Replies
    1. Thanks, Kirsten. I appreciate that :)

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