Clarion County Recipe of the Day: Autumn Pumpkin Cupcakes

Aly Delp

Aly Delp

Published October 18, 2019 4:01 am
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Capped with cream cheese frosting, these fall cupcakes are sweet and scrumptious!

Autumn Pumpkin Cupcakes

Ingredients

2 cups sugar
1 — 15 oz. can solid-pack pumpkin
4 large eggs
3/4 cup canola oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder

Sauce:

1/2 cup packed brown sugar
6 tablespoons heavy whipping cream
1/4 cup butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Frosting:

1 — 8 oz. package cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla extract
3 cups confectioners’ sugar

Directions

~Preheat oven to 350°. Line 24 muffin cups with paper liners.

~In a large bowl, beat sugar, pumpkin, eggs, oil, and vanilla until well blended.

~In another bowl, whisk flour, baking soda, pie spice, salt, and baking powder; gradually beat into pumpkin mixture. Fill prepared cups two-thirds full. Bake 20 to 22 minutes (or until a toothpick inserted in center comes out clean). Cool in pans 10 minutes before removing to wire racks to cool completely.

~For sauce, in a small heavy saucepan, combine brown sugar, cream, butter, and salt; bring to boil. Reduce heat; cook and stir two to three minutes or until thickened. Remove from heat; stir in vanilla. Cool to room temperature.

~Meanwhile, in a large bowl, beat cream cheese, butter, and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes; drizzle with sauce.

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