Pumpkin Cupcakes with Brown Sugar Cream Cheese Icing
My daughter Heather is always searching for delicious food items for my grandson, Hayden. He has numerous food allergies. Cooking for Hayden is always a challenge. Here is a cupcake recipe that is really quite delicious. Hayden was able to eat the cupcake but we had to omit the frosting on his cupcake because of allergies.
Brown Sugar Cream-Cheese Frosting
- 1/2 cup or 1 stick unsalted butter, room temperature
- 12oz cream cheese, room temperature
- 1 cup light brown sugar
- 1/4tsp cinnamon
Directions: Blend all ingredients until smooth.
Pumpkin cupcakes
- 3/4 cup or 1 1/2 sticks unsalted butter, room temperature
- 1 2/3 cup all purpose flour
- 2 tsp baking powder
- 1tsp salt
- 1/2 tsp cinnamon
- 1/4tsp nutmeg
- 1/8tsp ground cloves
- 1 cup canned unsweetened pumpkin puree
- 1 cup light brown sugar
- 2 large eggs
Directions: Preheat oven to 325.
Melt butter over medium-low heat until golden brown, stirring occasionally. Skim foam from top and poor into bowl to cool.
Whisk all dry ingredients in one bowl and wet ingredients in another and than combine.
Bake for 20 minutes or until a toothpick comes out clean.
Steph’s Art
