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Watkins Recipe
Pumpkin Butter Cupcakes  
Recipe Number: 1663
Rating: Recipe Unrated
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Calories Per Serving: NA
Preparation Time: NA
Difficulty: Average
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Ingredients:

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 Organic Cinnamon
1/2 tsp/2.5 mL Organic Ginger
1/2 tsp/2.5 mL Organic Nutmeg
1/2 cup/125 mL butter, softened
1 1/3 cups/325 mL sugar
2 eggs
1 cup/250 mL Watkins Pumpkin Butter or canned pumpkin
3/4 cup/180 mL milk
3/4 cup/180 mL chopped walnuts
Brown Sugar Frosting
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 Original Double-Strength Vanilla
Cooking Instructions:

Pumpkin Butter 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. Makes 16 cupcakes.


Brown Sugar 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.

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