Wednesday, November 25, 2009

Pumpkin Cupcakes!

I must apologize for my long absence. Due to being pregnant and having gestational diabetes, I had no energy or time for cooking lots of goodies, and we relied on the same general menu of lower carb options. Nothing fancy, just lots of broiled or baked meat dishes, with predictable sides for blood sugar control.

But my little guy is here safely now, and it looks like my sugars are back to normal, so bring on the food! I still have little time, but will try to post a little more frequently the recipes that I do have time to try.

These cupcakes are what I made for my sons' class party today. Pumpkin cupcakes for a harvest theme, and a special cream cheese frosting that was so creamy and delicious!

1 stick unsalted butter, softened
1 cup white sugar
1/2 cup dark brown sugar, packed
1/2 tsp vanilla
4 eggs
3/4 cup pumpkin puree
1/2 cup milk
1/2 tsp salt
1/2 tsp cinammon
1/4 tsp nutmeg
2 tsp baking powder
2 cups flour

Cream together the butter and the sugars. Add eggs, beating after each one, and add the vanilla. Mix in the pumpkin and the milk.

Combine all the dry ingredients and carefully beat into the wet mixture until everything is mixed in well.

Spoon into cupcake cupes, it made exactly 24 for me using a Pampered Chef ice cream / cookie scoop thingy. 2 scoops per liner. Bake at 350 for 20 minutes. Let cool before frosting.

Cinammon Brown Sugar Frosting

1 stick unsalted butter, softened
4 oz cream cheese, softened
1/3 cup dark brown sugar, packed
1/2 tsp cinammon
3 cups powdered sugar
2-3 tbsp half-n-half (varies)

Cream together the butter and cream cheese. Add the brown sugar and cream for at least 2 minutes to help dissolve it for a smoother frosting. Add in the cinammon and powdered sugar, mix in well. Start with 2 tbsp of the half-n-half, beat the frosting for a couple minutes until it gets a tad lighter and nicely fluffy. If you need more half-n-half to get it to the right spreading consisteny you want, that's fine. I used 2 the first batch, but the 2nd batch needed all 3 tbsps. It will be just a hint gritty from the brown sugar and the cinammon, but unless you're looking for the texture you shouldn't be able to tell. All the beating works!

I like cream cheese frosting anyway, but this was something special! It went so well with the pumkin in the cupcakes! The cupcakes are a bit denser, because it was a pound cake recipe that was adapted a bit for cupcakes, and so this light and smooth frosting matched in wonderfully. A huge hit, and a definite keeper in my book! 4 dozen cupcakes vanished fairly quickly and my sons reported that the kids all loved them. :-)

1 Tasty Tidbits:

Stephanie said...

Those do look good! I'll definitely have to give that frosting a try, I love cream cheese frosting in any variety it can possibly come in!