Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes
From Marcel's Monthly Newsletter, COOK CREATE CELEBRATE: November 2012
  1. ½ cup unsalted butter
  2. 1 ½ cups sugar
  3. 1 teaspoon vanilla
  4. 2 eggs
  5. 2 cups flour
  6. 1 ½ teaspoons baking powder
  7. 1 Tablespoon garam masala
  8. ¾ cup buttermilk
  9. ¾ cup canned pumpkin
  10. Muirhead Pumpkin Butter for filling, about ½ cup
Muirhead Pumpkin Butter Cream Cheese Frosting Ingredients
  1. 1 (8-oz) cream cheese
  2. 1/4 c. butter
  3. 3 T Muir Pumpkin Butter
  4. 2 c. powdered sugar
  1. Preheat oven to 350 degrees. In a large mixing bowl combine butter and sugar until well combined and pale in color, about 3-4 minutes. Add in vanilla until combined. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine the flour, baking powder, and the garam masala. In a small bowl, combine the buttermilk and the pumpkin. Alternately add flour mixture and buttermilk mixture, mixing after each addition until just combined. Pour into cupcake pans lined with cupcake liners, filling 2/3 full. Bake at 350 degrees for 15-20 minutes until centers test done. Cool before filling and frosting.
To fill cupcakes
  1. Using a cupcake corer, hollow out the center of each cupcake. Fill each center with a tablespoon of Muirhead Pumpkin Butter.
Muirhead Pumpkin Butter Cream Cheese Frosting
  1. Mix together until frosting is smooth. May add additional pumpkin butter for flavor and consistency. Frost cupcakes and serve.
  1. *Can be baked in a 9-inch square cake pan. Fill pan with half the batter, spread a layer of the pumpkin butter and then top with remaining batter. Bake 30-35 minutes until cake springs back to the touch and cake tester comes out clean. Cool, frost, and serve.
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