Sep 30

Foodie Friday -- Pumpkin Cupcakes with Cinnamon Buttercream Icing

The first day of October is tomorrow, and we are excited to feature a recipe that includes the season's favorite flavors: Pumpkin Cupcakes with Cinnamon Buttercream Icing. If you're coming to SeaWorld Orlando this month to experience our Halloween Spooktacular event, don't forget to stop by Cypress Bakery where these festive cupcakes will be served, along with seasonally flavored Starbucks coffee. Welcome autumn into your home this weekend -- dig out the fall decorations and whip up a batch of these scrumptious sweets!

Pumpkin Cupcakes

1 cup sugar
cup dark brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
teaspooon salt
teaspoon cinnamon
teaspoon nutmeg
4 eggs
cup milk
6 oz. pumpkin puree
1 stick or 4 oz. unsalted butter, softened

Combine all ingredients in bowl
Beat on medium speed for 10 minutes
While the mixer is doing all the work, preheat oven to 350
Line a muffin or cupcake pan with 24 mini-wrappers each
Once the batter is smooth, fill each of the cupcake liners about of the way full
Bake for about 20 minutes

Cinnamon Buttercream Icing

1 stick or 4 oz. butter unsalted
2 oz. shortening
1/3 cup dark brown sugar
teaspoon cinnamon
3 cups powdered sugar
3 teaspoons half-and-half

In a large mixing bowl combine shortening and butter.
Whip together with a whisk until light and fluffy
Add brown sugar and cinnamon and whisk until combined
Gradually add the powdered sugar, cup at a time
Alternately add half-and-half, whipping the icing on medium speed until desired consistency

Spread the creamy icing onto the baked cupcakes, and enjoy with the whole family!