Friday, October 10, 2008

Pumpkin Butter Cupcakes


2 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cupbutter, softened
1 1/3 cups sugar
2 eggs
3/4 cup milk
3/4 cup chopped walnuts

Brown Sugar Frosting

1/4 cup butter
6 tbsp brown sugar
6 tbsp half-and-half
2 cups powdered sugar
1 tsp Watkins Original Double-Strength Vanilla

Cooking Directions
In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In large bowl cream together butter and sugar until light and fluffy; beat in eggs.
Blend in pumpkin butter. Stir in dry ingredients and milk, blending until batter is smooth.
Stir in chopped walnuts. Spoon batter into paper lined muffin tins. Fill about 2/3 full.
Bake at 375°F for 18 to 22 minutes. Makes 16 cupcakes.
Brown Sugar Frosting
In 2 quart liter saucepan melt butter over medium heat. Add brown sugar and half-and-half. Continue cooking, stirring occasionally, until mixture comes to a boil (2 to 3 minutes). Remove from heat and add powdered sugar and vanilla; beat until well mixed (1 to 2 minutes). Let cool to spreading consistency (5 to 10 minutes).
Frost cupcakes.

Check out the Watkins Catalog ON-Line for all your holiday cooking needs..

1 comment:

This IS our life said...

SO WONDERFUL!!! So much better then a cake mix!!:)