| This recipe is liked by 0 person(s). |
GEORGETOWN CUPCAKES - PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
Nb persons: 24
Yield:
Preparation time:
Total time:
Source: Georgetown Cupcakes
| 2 (4-ounce) sticks | unsalted butter |
| 2 cups | sugar |
| 2 teaspoons | cinnamon |
| 1 teaspoon | allspice |
| 1 teaspoon | nutmeg |
| 4 | eggs |
| 1 1/2 cups | pumpkin puree |
| 2 tablespoons | honey |
| 3 teaspoons | baking powder |
| 1/2 teaspoon | salt |
| 2 1/2 cups | all-purpose flour |
| 1/3 cup | water |
| Frosting Ingredients: | |
| 3 (4-ounce) sticks | unsalted butter |
| 12 cups | confectioner's sugar, sifted |
| 1/2 teaspoon | vanilla extract |
| 8 ounces | low fat cream cheese |
Preheat oven to 350 F. Line 24 cupcake tins with baking cups. Cream together butter, sugar, cinnamon, allspice and nutmeg until fluffy. Add eggs one at a time, mixing after each addition.
Mix in pumpkin puree and honey. Sift together flour, baking powder and salt. Mix half of the flour mixture into butter mixture. Add half of the water and beat at medium speed until mixed.
Mix in remaining flour and water. Scoop batter into pans. Bake 18-20 minutes or until a toothpick inserted in center comes out clean.
For the icing, beat together butter, confectioner's sugar, vanilla extract and cream cheese until light and fluffy. Spread icing onto cooled cupcakes using a spatula.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe