J.R. Watkins - Handcrafted in the USA Since 1868 ...  Naturally
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Pumpkin Butter Cupcakes

Pumpkin Butter Cupcakes



2 1/4 cup/560 mL all-purpose flour

1 tbsp/15 mL baking powder

1/2 tsp/2.5 mL baking soda

1/2 tsp/2.5 mL salt

1/2 tsp/2.5 mL Watkins Purest Ground Cinnamon

1/2 tsp/2.5 mL Watkins Ground Ginger

1/2 tsp/2.5 mL Watkins Ground Nutmeg

1/2 cup/125 mL butter, softened

1 1/3 cups/325 mL sugar

2 eggs

1 cup/250 mL canned pumpkin

3/4 cup/180 mL milk

3/4 cup/180 mL chopped walnuts


1/4 cup/60 mL butter

6 tbsp/90 mL brown sugar

6 tbsp/90 mL half-and-half

2 cups/500 mL powdered sugar

1 tsp/5 mL Watkins Original Double-Strength Vanilla


Cupcakes: 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. 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/190C for 18 to 22 minutes.

Frosting: In 2 quart/2 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.

Makes 16 cupcakes.

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