One Bowl Of Pumpkin Cupcakes With Frosting Chocolate Butter Recipe + KitchenAid Giveaway!

Happy October! September flies by in an instant, but I don't care because I'm ready for all autumn and all the things of spice pumpkin and pumpkin. Pumpkin spices are lively and the spices must flow (geeky Dune heehee reference). There are pumpkin and pumpkin spices in these cupcakes so they are perfect to greet until October.

Technically this was only the second day of October, but I felt like it would be good. The weather has been working with the sun and hairy clouds, and Mike and I spent most of our weekends roasting, cooking, eating, and going around looking for autumn leaves.

Pumpkin Cupcakes:

  • 1 cup flour
  • 3/4 cup plus 2 tablespoons of sugar
  • 1 1/4 teaspoon of baking powder
  • 1 teaspoon of pumpkin pie seasoning
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1.5 eggs
  • 6 tablespoons of vegetable oil
  • less 1 cup pure squash puree (7.5 ounces)
  • 1/2 tsp vanilla

Chocolate Frosting Butter:

  • 1/4 cup of butter, chocolate
  • 1/2 cup of room temperature butter
  • 2 cups of sugar powder
  • 1/4 tsp vanilla
  • pinch of salt
  • 1 tablespoon of milk


  1. Preheat the oven to 350 ° F. Line your baking cups with liners.
  2. Mix flour, sugar, baking power, pumpkin pie seasoning, baking soda and salt. Set aside.
  3. In a bowl from the mixer stand, mix the eggs, oil and pumpkin until smooth.
  4. Add dry ingredients and stir until only combined. Pour into ready cans, about 3/4 full. Bake for 20-25 minutes or until the stick in the middle comes out clean. Cool on the can for 10 minutes, then remove and cool completely.
  5. Make frosting: start with a brown 1/4 cup of butter. Butter cubes and add to a small pan. Melt over medium heat. After it has completely melted, the butter will start to foam and bubbles. Cook, circling, until light brown spots begin to form. Stir and cook until the beans start to smell and turn brown. Remove from the pan and stir until cool. Transfer to a small bowl and place in the freezer for 5 minutes - we aim for room temperature butter texture. When the IT company, add to the bowl of the stand mixer, along with 1/2 cup of room temperature butter.
  6. Whip butter for a moment, then sift powdered sugar, vanilla, salt and milk. Beat for 3 minutes.
  7. Frost cupcakes and top with topping choices!

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