Pumpkin Cupcakes with Brown Sugar Frosting

The leaves are colorful, the air is chilly and it's beginning to smell like fall.  Celebrate the season by making Pumpkin Cupcakes with Brown Sugar Frosting, or little bites of pumpkin love. 

Pumpkin Cupcakes

1 cup bread flour
1 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup or 1 stick butter
1/2 cup packed brown sugar
1/4 cup white granulated sugar
1 Tablespoon Molasses
3/4 cup pure pumpkin puree
2 large eggs


Brown Sugar Frosting

1/2 cup or 1 stick butter
1 cup packed brown sugar
1/4 cup milk
2 cups confectioners sugar
1/2 teaspoon vanilla
optional chopped walnuts for garnish

For the pumpkin cupcakes:
Preheat oven to 350 degrees F.  If you are not using cupcake liners, prepare muffin tins by spraying with no stick butter flavored spray. (A teflon, or no stick coated muffin tin works best if going liner less).

Mix dry ingredients and set aside.  In a large bowl, cream the butter and sugar until light and fluffy.  Add the pumpkin puree and molasses then slowly beat in the eggs, one at a time.  Gradually add the dry mixture until combined.

Fill each muffin slot with batter, about 3/4 full.  Bake for 17 minutes for mini cupcakes or 20-25 minutes for regular sized cupcakes, or until tops are lightly brown and a toothpick inserted in the center of the cupcake comes out clean.

This recipe will yield about 30 mini cupcakes or 12 regular sized cupcakes.

For the brown sugar frosting:
In a saucepan, melt the butter on medium high heat then add the brown sugar.  Bring to a boil and lower heat to medium low and continue to boil for 2 minutes stirring constantly.  Add the milk and bring to a boil, stirring constantly.  Cool to lukewarm then add vanilla.  Gradually add confectioners sugar and beat until spreadable.

To frost cupcakes I use a plastic baggy with the corner cut off with a Wilton Decorating Tip, #32 Star (Google Affiliate Ad) inserted.  Place frosting in bag and pipe over warm cupcakes.  Make sure your frosting is cool enough to hold it's shape, otherwise it will just melt all over your cupcakes.  Stash the frosting baggy in the freezer for a minute or two to harden it up a bit if needed.

If your frosting gets too cool or your tip gets plugged, it will pop the seam on the plastic bag.  If this happens, remove tip and rinse it with warm water.  Rewarm the frosting in the microwave for 10 seconds, then place tip on other corner of bag and squeeze the frosting to that side of the bag.

mmmm....I can smell them baking now.  Don't forget to share.


p.s. My brown sugar frosting is like "penuche" a soft, sweet candy made with brown sugar and cream and tastes like yummy caramel.  The pumpkin shapes are clip art that I printed, cut out and taped to a toothpick.