Tuesday, September 22, 2015

Pumpkin Spice Cupcakes

Betty Crocker's maple bacon frosting -- a seasonal item, on sale today -- inspired my fall baking today. Sorry to say (though not exactly surprising), the store-bought canned frosting with its tiny, totally fake, stale-chewy imitation bacon sprinkles was VERY unimpressive. Makes me want to rebake these pumpkin cupcakes and make my own frosting and real crushed bacon bits.*

1 C butter, softened
1½ C brown sugar
3 eggs
2 C pumpkin purée
1 tsp vanilla
2¼ C flour 
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
2 tsp baking soda
¼ tsp salt

Preheat oven to 375˚. Line 24 muffin tins with paper liners.

Stir or sift together flour, soda, salt and spices; set aside.
Cream butter and brown sugar. Add eggs and beat until well combined. Stir in pumpkin purée and vanilla. Gradually add dry ingredients. Scoop batter into cupcake liners. Bake 18-20 minutes.

Round or square cake pans (line with parchment paper and/or lightly coat with non-stick cooking spray) would probably require 25-30 minutes. Test them with a toothpick.

* Nov 29, 2015 addition: So...I did bake the pumpkin spice cupcakes again, mini-cupcakes this time. No bacon; brown sugar buttercream frosting with a sprinkle of coarse vanilla sugar and a dusting of cinnamon.  ...much better!

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