Spiced Pumpkin Cupcakes with Cream Cheese Frosting
• ½ cup finely chopped pecans
• 3 tablespoons of sugar
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 cup butter, softened
• 1 ¼ cups sugar
• 3 eggs
• 1 cup (from 15 oz can) pure pumpkin
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 package (8oz) cream cheese, softened
• ¼ cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 to 3 teaspoons milk
• 4 cups powdered sugar
Heat oven to 350 F degrees. Place paper baking cups in a cupcake pan.
In a 8 inch nonstick skillet, cook pecans and 2 tablespoons sugar over low heat for about 8 minutes, stirring frequently until sugar is melted. Spoon and spread pecans onto a sheet of waxed paper. Sprinkle with remaining 1 tablespoon sugar, toss and set aside.
In a medium bowl, mix flour, baking powder, pumpkin pie spice, and salt. Set aside.
In a large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually add sugar, about ¼ cup at a time, beating well after each addition and scraping the bowl occasionally. Beat 2 minutes longer. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. On low speed, alternatively add flour mixture about 1/3 of a cup at a time, and milk about ½ at a time, beating just until blended.
Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove cupcakes from pans and place on cooling racks to cool.
To make the cream cheese frosting: In a large bowl, beat cream cheese, butter, vanilla, and 2 teaspoons of milk on a low speed until smooth. Beat in powdered sugar 1 cup at a time. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable.
Once cupcakes are cooled, frost them with cream cheese frosting and sprinkle the candied pecans on top. Enjoy!
This recipe came from: Betty Crocker’s The Big Book of Cupcakes: