The Crestiad

Cedar Crest College newspaper since 1923

Recipe: Pumpkin Spice Cupcakes

Recipe: Pumpkin Spice Cupcakes

MEGHAN CRONRATH, Photo Editor

 

Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon coarse salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground allspice

1 cup light-brown sugar

1 cup sugar

1 cup (2 sticks) unsalted butter, melted and cooled

4 large eggs

1 can (15 ounces) pumpkin puree

Directions:

Preheat oven to 350 degrees. Line cupcake pans with paper liners. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. In a large bowl, whisk together, brown sugar, granulated sugar, butter, eggs and pumpkin puree. Add dry ingredients, and whisk until smooth. Fill each liner slightly more than halfway, about 2/3 each. Bake 20 minutes. Let cool completely before frosting with cream cheese icing. Sprinkle cinnamon on icing for garnish.

*Recipe adapted from Martha Stewart Cupcakes.

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This entry was posted on August 27, 2012 by in Lifestyles and tagged .
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