Welcome back to A Very Hoosier Holiday, a guest blogging extravaganza right here on little Indiana!
Anyone is welcome to participate as long as they follow one important rule: the post must pertain to winter or the holiday season. Prepare to read an awesome variety of seasonal postings over the month of December.
For Erin Meyer, Indiana blogger of Big Fat Baker, the season is all about the baking! Pumpkin isn’t just for fall, ya know. Let Erin show you why with this yummy Pumpkin Butter Cupcakes recipe.
If you’d like to learn more about Erin–that’s easy! You can also find her here as a Featured little Indiana Blogger. Go ahead, Erin!
A Very Hoosier Holiday: Pumpkin Butter Cupcakes Recipe
Pumpkin and butternut squash are two of my personal favorites.
This year my family visited Stuckey Farm and picked out pumpkins, apples and honey. My sister found a large sugar pie pumpkin for me, and requested that I make her pumpkin butter.
Of course I did, but since it was a large pumpkin there was enough to make some of these delicious pumpkin butter cupcakes. They are pumpkin cupcakes’ spicy friend. And they are so good frosting is not necessary.
Pumpkin Butter Cupcakes Recipe
Ingredients
- 2 1/4 Cups All-Purpose Flour
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ½ tsp Ginger
- ½ tsp Nutmeg
- ½ tsp cloves
- ¼ tsp cardamom
- ½ Cup Butter, Softened
- 1 1/3 Cups Sugar
- 2 Eggs
- 1 Cup Pumpkin Butter (Canned Pumpkin may be substituted)
- 3/4 Cup Pumpkin Spice Flavored Coffee Creamer (or Milk)
Instructions
- Pre-heat oven to 375*.
- In a medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a large bowl cream together butter sugar until light and fluffy, 6-7 minutes. Beat in the eggs for 3-4 minutes.
- Blend in the pumpkin butter. It will look curdled but don’t worry, the flour will bring it back together.
- Mix in the flour until just mixed, then half the milk. Repeat that process, then add the remaining flour.
- Scoop the batter into paper lined muffin tins. Only fill 2/3 full.
- Bake 18-22 minutes, rotating the pans halfway through. They are done when an inserted toothpick comes out free of batter.
Recipe Adapted from Watkins recipe. (http://sneakykitchen.com/wtkns/recipes/pumpkin-butter-cupcakes.htm)
Holiday Baking
A cupcakes recipe that doesn’t need frosting? Sounds like it could be a great one to carry along to any gathering where kids are expected–and where it wouldn’t do to have little ones making huge messes!
About Erin
I’m a college student, baker, blogger, and all around food enthusiast looking for ways to go green and buy more organic products.
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