Day 163 – Cinnamon Pumpkin Cupcakes

It.  Is.  Cold.  Just cold.  Has been for a while now.  And, I don’t know about you, but these Cinnamon Pumpkin Cupcakes (recipe below from Sweet and Savory by Sarah) sound like a little dessert that just might warm me up a little.

    

The cupcakes are extremely dense. They are a lot like a pound cake. Thick and cakey, but not dry.  They have a nice, sweet pumpkin flavor with a strong nutmeg taste.

The frosting is extremely thick, even after adding milk. It has a cookie dough graininess, because of the brown sugar.  It’s really tasty. And, again, I normally don’t love frostings with shortening. The brown-sugar-cinnamon is always a winning combo though.

    

Ok. When I put these together it reminds me of these thick, sweet crepes that my sister and I used to make at home. Then stuff them with lots and lots of brown sugar. That’s what this reminds me of. Oh sure, the pumpkin and cinnamon make strong appearances, but that’s what it reminded me of. Very tasty. Not overly dessert-y. These would make a great tea party or morning/early afternoon dessert.

Note: The minis work, but the overall flavor is better in the full-size.

Scoring Sheet:

• Cupcake Taste: 3.5

• Frosting Taste: 4

• Overall Taste: 4

• Appearance: 4

• TOTAL: 19.5

RECIPE

Cinnamon Pumpkin Cupcakes (recipe from Sweet and Savory by Sarah)

Cupcakes:

• 1 Cup Sugar
• 1/2 Cup Brown Sugar
• 2 Cups All Purpose Flour
• 2 tsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 4 Eggs
• 1/2 Cup Milk
• 3/4 Cup Pumpkin Puree
• 1 Stick of unsalted Butter, softened

Frosting:

• 1 stick of unsalted butter
• 1/4 Shortening
• 1/3 Cup Brown Sugar
• 1/2 tsp. Cinnamon
• 3 Cups Powdered Sugar
• 3 Tbsp Half and Half

For directions visit Sweet and Savory by Sarah.

*Tomorrow: Marshmallow Stuffed Chocolate Cupcakes*