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Pumpkin Cupcakes

1/2-cup unsalted butter, room temperature
1/2-cup sugar
1/2-cup brown sugar
2-large eggs, room temperature
1-cup pumpkin puree
1/3-cup sour cream
1-tsp vanilla extract
2-cups all-purpose flour
1-tsp baking powder
1-tsp baking soda
1-tsp salt
1/2-tsp ground cinnamon
1/2-tsp ground ginger
1-cup finely grated carrot

1/4-cup plus 1-tbsp 2% milk
Pinch of saffron threads
1/2-cup unsalted butter, room temperature
3 to 4-cups icing sugar, sifted
1-tsp vanilla extract
Pumpkin Cupcakes

Preheat oven to 350*F
Coat a muffin tin with non-stick spray (makes 12)
Cream butter and sugar together until evenly combined
Add eggs 1 at a time, beating in well
Stir in pumpkin, sour cream and vanilla
In a separate bowl, sift flour, baking powder, baking soda, salt and spices
Stir in pumpkin mixture and then the grated carrots
Spoon evenly into the muffin tin
Bake for about 25 minutes until a tester inserted into the middle comes out clean
Cool for 15 minutes in the tin before removing to cool completely

Heat milk with saffron on low for 5 minutes, then cool to room temperature
Strain out saffron and set milk aside
Beat butter with electric beaters until fluffy
Add 2-cups of icing sugar plus cooled milk and vanilla extract
Beat for 3 minutes until fluffy
Add remaining 1 to 2-cups icing sugar until frosting is fluffy and spreadable
Spread generously on top of cupcakes