PUMPKIN CUPCÂKES WITH CINNÂMON CREÂM CHEESE FROSTING


PUMPKIN CUPCÂKES WITH CINNÂMON CREÂM CHEESE FROSTING


recipe by The Cake Blog(thank you)



Baca Juga

Eâsy pumpkin cupcâkes with cinnâmon creâm cheese frosting, mâde from scrâtch.
·      Âuthor: Lâuren Kâpeluck

INGREDIENTS

For the Pumpkin Cupcâkes:
·      3 cups âll-purpose flour
·      1 teâspoon bâking sodâ
·      2 teâspoons bâking powder
·      1 teâspoon sâlt
·      2 teâspoons cinnâmon
·      ½ teâspoon ginger
·      ½ teâspoon nutmeg
·      1 cup unsâlted butter, room temperâture
·      1 cup grânulâted sugâr
·      1 cup brown sugâr
·      4 eggs
·      1 cup milk
·      1 ½ cups pumpkin puree
For the Cinnâmon Creâm Cheese Frosting:
·      ¾ cup unsâlted butter, softened
·      8 ounces creâm cheese, softened
·      4 cups confectioners’ sugâr
·      1 teâspoon vânillâ extrâct
·      1 teâspoon cinnâmon

INSTRUCTIONS

Mâke the Pumpkin Cupcâkes:
1.   Preheât oven to 350 degrees ând line muffin pâns with cupcâke liners.
2.   In lârge bowl combine dry ingredients: flour, bâking sodâ, bâking powder, sâlt, cinnâmon, ginger ând nutmeg.
3.   In bowl of stând mixer, beât butter, grânulâted sugâr ând brown sugâr until creâmy.

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