Ingredients
Pumpkin Butter Cupcakes
2 1/4 cup/560 mL all-purpose flour
1 tbsp/15 mL Baking Powder
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL salt
1/2 tsp/2.5 mL Organic Cinnamon
1/2 tsp/2.5 mL Organic Ginger
1/2 tsp/2.5 mL Organic Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Pumpkin Butter
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts
Brown Sugar Frosting
1/4 cup/60 mL butter
6 tbsp/90 mL brown sugar
6 tbsp/90 mL half-and-half
2 cups/500 mL powdered sugar
1 tsp/5 mL Original Double-Strength Vanilla
Cooking Directions
Cooking Directions
Pumpkin Butter Cupcakes
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In large bowl cream together butter and sugar until light and fluffy; beat in eggs.
Blend in pumpkin butter.
Stir in dry ingredients and milk, blending until batter is smooth.
Stir in chopped walnuts.
Spoon batter into paper lined muffin tins.
Fill about 2/3 full.
Bake at 375°F/190C for 18 to 22 minutes.
Makes 16 cupcakes.
Brown Sugar Frosting
In 2 quart/2 liter saucepan melt butter over medium heat.
Add brown sugar and half-and-half.
Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes).
Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes).
Frost cupcakes.
