For Thanksgiving this year I made pumpkin cupcakes with cinnamon buttercream frosting. I got the pumpkin recipe from the Martha Stewart website. The cup cakes came out amazing and I wish I could say the same for the cinnamon buttercream. This was my second time making buttercream. The first time I made buttercream I made a huge mess but it came out good. For some reason it was way too runny and grainy. I am only going to post the cupcake recipe because they were super good. I will try to make buttercream again! Buttercream will not get the best of me.
- 2 Cups of All-purpose flour
- 1 Teaspoon of Baking soda
- 1 Teaspoon of Baking powder
- 1 Teaspoon of Salt
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Ginger
- 1/4 Teaspoon of Nutmeg
- 1/4 Teaspoon of Allspice
- 1 Cup of Brown sugar
- 1 Cup of White Sugar
- 2 Sticks of Butter, melted and cooled
- 4 Eggs, Lightly Beaten
- 1 Can of Pumpkin puree
Preheat oven to 350 degrees. In a medium bowl add flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Whisk together until well combined. Set aside.
In a large mixing bowl, mix together brown sugar, white sugar, butter and eggs.
Mix in flour mixture until batter is smooth.
Mix in pumpkin puree.
Line cupcake pans with paper liners. Pour batter about 2/3 full. Bake for 20 to 25 minutes. You may want to rotate the pans in the oven half way through.
Place cupcakes on a cooling rack to cool completely for you to frost.
Here is a picture of what mine looked like with my failed cinnamon buttercream.