Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts

Wednesday, October 4, 2017

Stuffed Pumpkin Cupcakes / #PumpkinWeek

These Stuffed Pumpkin Cupcakes are filled and decorated with a Penuche Frosting. If you have not had this frosting before, I think you will like it! It does tend to be on the sweet side, but the sweetness with the pumpkin is fantastic. My mother used to make this frosting when I was a little girl, and this recipe brought back some wonderful memories.

Pumpkin Spice Cake
(printable recipe at end of post)
(makes 2 dozen cupcakes)

2 cups Flour 
1 1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1 cup Buttermilk 
1/2 cup canned Pumpkin
1/4 cup Butter
1/4 cup Shortening
1 1/2 cups Sugar
1/2 teaspoon Vanilla
2 Eggs


Frosting
1/2 cup Butter
1 cup packed Brown Sugar
1/4 cup Milk
3 1/2 cups Sifted Confectioner's Sugar


Preheat oven to 350 degrees.
Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.
 Add pumpkin to the milk and mix together. Set aside.
In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time.  Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.
Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely. 
Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
Add the sifted confectioner's sugar, and mix all together. Set aside.
Use a hole plunger to make a hole in the center of each cupcake.
Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.
Add the frosting on top and some sprinkles! Happy Fall!
Thanks for stopping by today! Scroll down for more tasty and fun pumpkin recipes from #PumpkinWeek bloggers!





Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures
Pumpkin Beer Bread Pudding from Forking Up
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla
Pumpkin Risotto with Garlic and Sage from Making Miracles
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee

Sweet Pumpkin Recipes:


Healthy Whole Wheat Pumpkin Muffins from Feeding Big
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet
Pumpkin Chess Pie from The Spiffy Cookie
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks
Pumpkin Cream Puffs from Mildly Meandering
Pumpkin Dump Cake from Seduction in the Kitchen
Pumpkin-Nut Crumble Cake from Hardly A Goddess
Pumpkin Praline Cheesecake from A Day in the Life on the Farm
Spice Cookies with Pumpkin Dip from An Affair from the Heart
Stuffed Pumpkin Cupcakes from The Freshman Cook
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker




Stuffed Pumpkin Cupcakes

INGREDIENTS:

Cupcakes
  • 2 cups Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1 cup Buttermilk
  • 1/2 cup canned Pumpkin
  • 1/4 cup Butter
  • 1/4 cup Shortening
  • 1 1/2 cups Sugar
  • 1/2 teaspoon Vanilla
  • 2 Eggs
Frosting
  • 1/2 cup Butter
  • 1 cup packed Brown Sugar
  • 1/4 cup Milk
  • 3 1/2 cups Sifted Confectioner's Sugar

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.
  3. Add pumpkin to the milk and mix together. Set aside.
  4. In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time. Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.
  5. Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely.
  6. Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
  7. Add the sifted confectioner's sugar, and mix all together. Set aside.
  8. Use a hole plunger to make a hole in the center of each cupcake.
  9. Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.
  10. Add the frosting on top and some sprinkles! Happy Fall!
Created using The Recipes Generator