Pumpkin Cupcakes with Fluffy Cream Cheese Frosting and Candied Pecans {Recipe}
Beki Cook's Cake Blog
Beki Cook's Cake Blog
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Ingredients

  • What You Need
  •  
  • For the Cupcakes
  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 3 tsp cinnamon (or pumpkin pie spice)
  • 1 tsp salt
  • 1 tsp vanilla
  • ½ cup melted butter
  • ½ cup apple sauce
  • 1 cup sugar
  • 1 cup brown sugar
  • 4 eggs (at room temperature)
  • ½ cup buttermilk (or soured milk- ½ Tbsp. vinegar + ½ cup milk)
  • 1- 15 oz can of pumpkin puree (NOT pie filling)
  •  
  • For the Icing
  • 4 egg whites
  • 1 cup sugar
  • 1 Tbsp. Vanilla
  • 2 sticks (1 cup) unsalted butter
  • 1- 8 oz block of cream cheese
  •  
  • Make the Cupcakes
  • Preheat oven to 350-degrees.
  •  
  • Make the Candied Pecans
  • Preheat the oven to 225-degrees.

Instructions

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