Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosting

Don't these look good!!!

I think they're so pretty, and I love the color of the frosting.

I ran across this recipe while checking out i am baker, which is one of the 
many other blogs I enjoy. I made them the other day, and I think I ended up
 being able to frost just over half of them.

My 17 yr old son thought they were pretty good just out of the oven. 
For that matter, so did my hubby.

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.


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.

For more delicious recipes visit my website -  Recipes For Divine Living.

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