Pumpkin Spice Butterscotch Cupcakes



Autumn is finally here and I couldn't be more excited about it! Despite the fact it's 70 degrees outside, I am determined to embrace the softly falling leaves, rich cinnamon aromas, and of course, the best part, BOOTS! So I may be sweating profusely in my sweater and turtleneck combo, but gosh darnit I will drink this boiling hot pumpkin spice latte. 

A few days ago, we had my brother as his lovely girlfriend over for dinner. I wanted to whip up something sweet that wouldn't take too long but was also festive and made me seen like a super cool masterchef. I built off of this pumpkin cupcake recipe. Instead of the typical cream cheese frosting, I made a creamy butterscotch that compliments the spice in the cakes. Honestly, pumpkin and butterscotch isn't a combination I would normally employ but I think they complement each other nicely. So nice, in fact, that my boyfriend actually likes them and he HATES pumpkin.               
Don't forget to Pin Me on Pinterest! 
Ingredients
Pumpkin Cupcakes
§  1 ½ c. flour
§  1 tsp baking powder
§  ¼ tsp baking soda
§  ½ tsp salt
§  1 can pumpkin puree (8 oz)
§  ½ c. canola oil
§  ½ c. brown sugar
§  ¼ c. granulated sugar
§  2 eggs
§  1 tsp vanilla
§  2 tbsp pumpkin pie spice
§  3 tbsp cinnamon 
Butterscotch Frosting
§  2 sticks of unsalted butter (room temp)
§  1 bag butterscotch chips
§  pinch of salt
§  ¼ tsp vanilla
§  Cinnamon for decoration



*Makes 24 cakes plus a few more depending how full you fill the cups


Instructions
1.        Preheat oven to 350 degrees. Add cupcake liners to pan.
2.        Place ¾ of the bag of butterscotch chips and 1 stick of butter in a microwave safe bowl. Microwave in intervals of 10 seconds, stirring frequently until thoroughly melted, about 30 seconds. Set aside.
3.        Combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice in a bowl. Mix with fork until incorporated.
4.        In a new large bowl, combine pumpkin, oil, both sugars, eggs and vanilla. Now add dry ingredients to wet, careful not to over mix.
5.        Fill cupcake liners with batter, just over ¾ of the way full and bake for approximately 15-17 minutes.
6.         Remove from oven when top is firm, but the inside is still moist. Make sure toothpick inserted comes out clean. Transfer to cooling rack after a few minutes.
7.        Add melted butterscotch mixture to standing mixer. Mix on low for a few seconds to re-incorporate. Add vanilla and salt. Add the last stick of butter and mix on high until thoroughly incorporated. This may take some time as the butterscotch tends to clump up.*
8.        Transfer to piping bag and pipe onto cooled cupcakes. Sprinkle with cinnamon and remaining butterscotch chips.

*A note about the frosting… if your melted butterscotch has had time to thoroughly cool, the frosting should whip up fine. However, if it is still warm, it will result in watery frosting. You can whip up the frosting as is and chill it in the fridge for a few minutes before piping or add some powdered sugar to thicken it. Alternatively, if the frosting is too thick, add a teeny bit of milk.





These are perfect for fall dinner parties, a special treat, or even a way to spoil your co-workers. Needless to say, they got glowing reviews in my house.

Given how great this recipe turned out, I'm excited to try new, unique flavor combinations. Maybe lemon and gingerbread or orange and dark chocolate! Leave me a comment with suggestions!

Lots of Love,
Anne


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